Antimicrobial Evaluation of Piper betel Leaves and Lime Based Hand Sanitizer

Henny Rochaeni; Hanafi; Rachmawati Dwi Estuningsih; Muhammad Ichsan Farizi; Annisa Nurafifah; Singgih Wibowo

Antimicrobial Evaluation of Piper betel Leaves and Lime Based Hand Sanitizer

Articles

Abstract

Pharmacognosy Research,2021,13,4,265-267.

DOI:10.5530/pres.13.4.20

Published:October 2021

Type:Short Communication

Authors:

Author(s) affiliations:

Henny Rochaeni¹, Hanafi², Rachmawati Dwi Estuningsih¹, Muhammad Ichsan Farizi¹, Annisa Nurafifah¹, Singgih Wibowo^1,*

¹Department of Chemical Analysis, Polytechnic of AKA Bogor, North Bogor, Bogor, West Java, INDONESIA.

²Department of Quality Assurance of Food Industry, Polytechnic of AKA Bogor, North Bogor, Bogor, West Java, INDONESIA.

Abstract:

Background: The needs of hand sanitizer increase significantly during the COVID-19 outbreak. Objectives: In this study, we prepared Piper betel and lime based hand sanitizer with a simple maceration technique. Materials and Methods: After soaking Piper betel in the hot water for 24 h, the water was collected and lime juice was added into the mixture to prepare samples with concentrations of 20, 40, 60 and 80%. Results: The anti-bacterial activity test showed that sample of 60% exhibited the best result among other samples with pH of 4.1. Conclusion: From this study, the sample of 60% was promising to be developed as hand sanitizer.