Formulation and Evaluation of Patchouli Oil Microemulsion and Microemulgel for Inhibit the Bacterial Growth

Abstract

Patchouli oil from patchouli leaves (Pogostemon cablin, Benth) is known as the antimicrobial effect. Patchouli oil has been formulated into a gel dosage form. But the appearance of the gel could be improved to microemulsion and microemulgel. The aims of this study are to formulate the patchouli oil to microemulsion and microemulgel form and to determine the effect of the different dosage form to the ability of the patchouli oil to inhibit bacterial growth. Patchouli oil has been formulated to microemulsion (M) and microemulgel (MG) with three different concentrations i.e., 2%, 4%, and 6%. Evaluation of the resulting formulas included examining its general appearance, homogeneity, pH, stability test, spreadability test, and inhibition of bacterial growth. The results showed that patchouli oil microemulsion thinner than patchouli oil microemulgel. Microemulsion and microemulgel dosage forms were not affecting the ability of patchouli oil to inhibit of Citrobacter diversus and Staphylococcus .aureus bacterial growth.