01528nas a2200253 4500008004100000245008100041210006900122260001700191300001200208490000700220520077500227653001901002653001901021653001501040653001501055653001601070100002001086700000501106700003301111700002901144700002201173700002001195856005901215 2021 eng d00aAntimicrobial Evaluation of Piper betel Leaves and Lime Based Hand Sanitizer0 aAntimicrobial Evaluation of Piper betel Leaves and Lime Based Ha cOctober 2021 a265-2670 v133 a
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.
10aAnti-bacterial10aHand sanitizer10aLime juice10aMaceration10aPiper betel1 aRochaeni, Henny1 a1 aEstuningsih, Rachmawati, Dwi1 aFarizi, Muhammad, Ichsan1 aNurafifah, Annisa1 aWibowo, Singgih uhttps://phcogres.com/article/2021/13/4/105530pres13420