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Submitted
November 18, 2023
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June 12, 2024
Published
August 1, 2024
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Abstract

Background: Lime leaves (Citrus aurantifolia) contain essential oils that are proven to inhibit the growth of bacteria.
Objective: This study aims to formulate the essential oil from lime leaves in an emulgel dosage form that meets the quality requirements, using CMC-Na as a gelling agent and glycerin as a humectant using factorial design.
Methods: Antibacterial activity tests are carried out using the diffusion method. The positive control used is ceftazidime, while the negative control is DMSO. The quality parameters used are physical properties (organoleptic, homogeneity, pH, viscosity, and spreadability), and physical stability of the preparation (pH shift, viscosity shift, and spreadability shift) using the freeze and thaw method.
Results: Antibacterial test results show that lime leaf essential oil at concentrations of 10, 15, 20, 25, and 50% can inhibit the growth of bacteria that show strong antibacterial activity. Overall, the average test of physical properties and physical stability of the essential oil preparation of lime leaves meets the range of reception, pH 4.5–6.5, viscosity 112.77-180.66 dPa.s., and spreading power 5.55-7.97 cm.
Conclusion: The optimum area specified indicates that all four formulas fulfill the criteria of pH, viscosity, spreadability, and pH shift.
Keywords: CMC-Na, emulgel, essential oil of lime leaves, factorial design, glycerin


Intisari
Latar belakang: Daun jeruk nipis (Citrus aurantifolia) memiliki kandungan minyak atsiri yang terbukti dapat menghambat pertumbuhan bakteri.
Tujuan: Penelitian ini bertujuan untuk memformulasikan minyak atsiri daun jeruk nipis dalam sediaan emulgel yang memenuhi persyaratan kualitas, dengan CMC-Na sebagai gelling agent dan gliserin sebagai humektan dengan metode desain faktorial.
Metode: Uji aktivitas antibakteri dilakukan menggunakan metode difusi sumuran, dengan kontrol positif ceftazidime, sedangkan untuk kontrol negatif digunakan yakni DMSO. Parameter yang digunakan untuk kontrol kualitas sediaan emulgel meliputi uji sifat fisik (organoleptis, homogenitas, pH, viskositas dan daya sebar) dan uji stabilitas fisik (pergeseran terhadap respon pH, respon viskositas, respon daya sebar) dengan metode freeze and thaw.
Hasil: Berdasarkan pengujian aktivitas antibakteri minyak atsiri daun jeruk nipis pada konsentrasi 10, 15, 20, 25 dan 50%, semuanya dapat menghambat pertumbuhan bakteri Escherichia coli dan termasuk dalam kategori kuat. Sediaan emulgel yang dihasilkan memenuhi syarat secara organoleptis maupun sifat fisik sediaan, dengan hasil pH 5-7, viskositas 112,77–180,66 dPa.s., dan daya sebar 5,55–7,97 cm. Untuk stabilitas fisik, sediaan emulgel memenuhi persyaratan pergeseran pH.
Kesimpulan: Berdasarkan hasil analisis, diperoleh area optimum dari keempat formula memenuhi kriteria pH, viskositas dan daya sebar dan pergeseran pH.
Kata kunci: Minyak atsiri daun jeruk nipis, CMC-Na, gliserin, emulgel, desain faktorial

Keywords

CMC-Na emulgel essential oil of lime leaves factorial design glycerin

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