Pemanfaatan Pelepah Pisang Sebagai Bahan Pembuatan Hand Sanitizer Dalam Bentuk Gel Dengan Penambahan Alkohol Dan Triklosan

Composition of hand sanitizer commonly marketed alcohol levels 65 -95%, which would lead to irritation of the skin. Therefore, to prevent irritation of the skin in the manufacture of hand sanitizer use banana leaves extract containing flavonoids, saponnin, and tannins that are antibacterial with the addition of less than 65% alcohol and triclosan. The purpose of this research to determine the inhibition of bacteria and organoleptic with parameters color, flavor, pH of hand sanitizer in the form of a gel made from banana leaves with the addition of alcohol and triclosan. This research is an experimental research completely randomized design (CRD) factorial design with descriptive qualitative data analysis. The first factor is the concentration of the extract banana leaves (P),P1= 5 ml, P2= 5,5ml, P3= 6ml and the second factor which is the ratio of alcohol and triclosan (A), A1= 3ml: 2 g, A2= 2ml: 1,75gr, A3= 1ml: 1,5gr. The results of the organoleptic test light ivory color and distinctive smell the aroma of the most concentrated banana contained in the treatment of P3A3 and on all treatment pH value of 4 (acidic)