EFFECT OF HYDROXYPROPYL METHYLCELLULOSE (HPMC) AS GELLING AGENT ON PHYSICAL CHARACTERISTICS AND ANTIBACTERIAL POTENTIAL OF TAMOENJU LEAVES EXTRACT GEL (HIBISCUS SURATTENSIS L) AGAINST STAPHYLOCOCCUS AUREUS

Abstract

Objective: The target of the study was to know the impact of gelling agent in tamoenju (Hibiscus surattensis L) leaves extract gel and evaluate their physical characteristics and antibacterial potential. Methods: Three gel formulations were prepared using different concentrations (1, 1.5, and 2%) of gelling agents HPMC and they were evaluated for physical characteristics such as organoleptic, pH, viscosity, spreadability, adhesiveness and antibacterial potential against Staphylococcus aureus. Results: The consequences of the organoleptic test for three recipes showed a blackish-green color with a thick texture. The addition of tamoenju leaves extract to the gel base affected the base pH from pH around 7 to 4.4-4.5 and increase viscosity of the gel. The spreadability test of F2 and F3 met the standard, namely 5-7 cm. The adhesion test of the three formulas met the standard for more than 4 seconds. The inhibition test against S. aureus for the three formulas had an inhibitory activity ranging from 10-11 mm, categorized as a moderate and strong category. Conclusion: Antibacterial gel formulations can be made using tamoenju leaf extract. The physical stability parameters of all gel preparations containing tamoenju leaf extract show good results on day 1, but they alter after 36 d of storage. F2 (1.5% of HPMC) outperformed the other formulations in terms of physical stability and has the strongest inhibitory effect against the growth of Staphylococcus aureus.