THE EFFECT OF VARIATIONS IN CONCENTRATION OF BETEL LEAF ETHANOL EXTRACT IN HAND SANITIZER PREPARATIONS ON THE ANTIBACTERIAL ACTIVITY OF ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS

Abstract

Betel leaf (Piper betle L.) contains bioactive compounds with potential antibacterial activity. This study aimed to evaluate the effect of variations in betel leaf ethanol extract concentration in hand sanitizer preparations on antibacterial activity against Staphylococcus aureus and Escherichia coli. Hand sanitizers were formulated with extract concentrations of 5% (F1), 7% (F2), and 9% (F3), alongside a blank formulation (F0). Evaluations included phytochemical screening, organoleptic properties, stability over 12 weeks, pH, foam height, skin irritation, and antibacterial activity using the disc diffusion method. Phytochemical screening confirmed the presence of saponins, flavonoids, alkaloids, tannins, phenols, steroids, and essential oils. All formulations remained homogeneous and physically stable throughout storage, causing no skin irritation. The pH values ranged from 8.0 to 9.5, and foam heights ranged from 70 to 78 mL. Antibacterial testing demonstrated that increasing extract concentration significantly enhanced bacterial inhibition. F1 exhibited inhibition zones of 7.0 mm for both bacteria, while F2 showed 9.0 mm against S. aureus and 9.5 mm against E. coli. The highest antibacterial activity was recorded in F3 (9%), with inhibition zones of 12.9 mm against S. aureus and 12.7 mm against E. coli. Consequently, F3 was identified as the optimal formulation, demonstrating effective antibacterial activity while maintaining good physical stability and skin safety.