ANTIBACTERIAL GEL FROM THE ACTIVE INGREDIENT OF PISTACHIO SHELL EXTRACT

Abstract

This invention relates to a gel preparation with pistachio shell extract as the active ingredient which has the effect of inhibiting Staphylococcus aureus bacteria. The gel consists of pistachio shell extract made from a maceration process using 70% alcohol, 5% CMC-Na gel base, 5.0% glycerin humectant, 3.0% propylene glycol, 0.25% methyl paraben preservative and aquades solvent added up to 100%. The gel has antibacterial activity which is characterized by the formation of an inhibition zone against Staphylococcus aureus bacteria. The emergence of this inhibition zone is due to the active compound contained in the gel base diffusing through the media so that it is able to inhibit the growth of Staphylococcus aureus bacteria. The positive control used in this antibacterial test is 1.2% clindamycin phosphate gel.From the results of the antibacterial effectiveness test that has been carried out, it was found that 10% to 25% pistachio shell extract gel can inhibit ≥15mm-24mm of Staphylococcus aureus bacterial growth with Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) values ​​of 80% and 100%, respectively.