Source: SEAMEO BIOTROP's Research Grant | 2021
Health is an important thing that must be considered, especially hand hygiene before and after carrying out activities in the era of the Covid 19 pandemic. According to WHO (2013) the spread of Staphylococcus aureus and Escherichia coli bacteria is most often transmitted from hand to hand. Staphylococcus aureus is a gram-positive micrococcal bacterium that is often considered the main pathogen for humans, while Escherichia coli is a gram-negative bacterium that has less peptidoglycan content and more lipid content. This study aims to compare the concentration of Moringa leaf extract which has the greatest inhibition against Staphylococcus aureus and Escherichia coli bacteria in Moringa leaf handwash. The study used a completely randomized design with three repetitions on the effect of the concentration of Moringa leaf extract from the powder and from the dried leaves at various concentrations ie test 1: 2.5%, 5%; 10%; 20%; 40%, and 80% b/v, and test 2: 2.5%, 5%; 7.5%; 10%; 12.5%, and 15% b/v were then compared with other soaps that did not contain moringa as a control, and involved 10 students who were members of the Research and Development (RnD) team of SMA Negeri 2 Padalarang. Extraction was carried out using the soxhlet method with 96% ethanol solvent for 3 hours, followed by a qualitative test for the phytochemical content of tannins, flavonoids, polyphenols, and saponins, and a quantitative test for the tannin content in Moringa handwash using the HPLC method, as well as the inhibition against Staphylococcus aureus and Escherichia coli bacteria.
The results of the quantitative test for measuring tannin levels in each formula, using the HPLC method, showed that hand soap with a concentration of 2.5% Moringa leaf extract had a tannin content of 28.2659ppm or 0.0028266%, a 5% concentration of Moringa leaf extract had a tannin content of 46.4910ppm or 0.0046491%. , the concentration of moringa leaf extract 10% has a tannin content of 128.9282ppm or 0.01289282%, a concentration of 20% moringa leaf extract has a tannin content of 306.2910ppm or 0.0306291%, a concentration of 40% moringa leaf extract has a tannin content of 900.5194 ppm or 0.09005194%. The optimum inhibition against Staphylococcus aureus was achieved at a concentration of 2.5% Moringa leaf extract, while the optimum inhibition against Escherichia coli bacteria was at a concentration of 10% and 80%, respectively. Staphylococcus aureus is a Gram positive bacterium that has a more complex peptidoglycan structure and a lower lipid content, while Escherichia coli is a Gram negative bacterium that has less peptidoglycan/thin content and more lipid content, so that the cell wall of Staphylococcus aureus is more easily damaged by compounds. active Moringa leaf extract from Escherichia coli.
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