UJI EFEKTIVITAS EKSTRAK BUAH PARE (Momordica charantia) SEBAGAI HAND SANITIZER ALAMI DALAM MENURUNKAN JUMLAH KOLONI MIKROBA PADA TANGAN

Hand sanitizer products that are currently developing still contain ingredients such as alcohol and other synthetic antiseptic ingredients. The use of these ingredients can cause side effects one of which can cause dryness and irritation to the skin. Bitter melon extract has been shown to have antimicrobial activity so that it can be used as an active ingredient in hand sanitizers as a substitute for alcohol use and increase the use of natural ingredients as a safer product for making products. The purpose of this study was to determine the effect of using bitter melon extract in reducing the number of microbial colonies on the hands and on organoleptic test results. The type of research used is pure experimental research with the design of the Pretest-Posttest Control Group Design. The experimental design used was a Completely Randomized Design 1 factor, namely the concentration of bitter melon extract (20%, 30%, and 40%). The study used 2 control treatments, namely the treatment of positive controls using Hand sanitizer A and the treatment of negative controls to wash hands with plain water. Data (I) in the form of the number of microbial colonies in the hand. Data (II) is the result of the organoleptic hand ssanitizer. The data analysis technique used in the two studies was ccovariance analysis and statistic descriptive. The results showed that there was an effect of using bitter melon extract as a natural hand sanitizer in reducing the number of microbial colonies on the hands and influencing organoleptic test results. The average order of decrease in the number of microbial colonies from the largest to the smallest was 5,1x103 (positive control), 4,6x103 (concentration 40%), 1,9x103 (concentration 30%), 1,2x103 (negative control), and 1,1x103 (concentration of 20%). The positive control treatment was one of the most important panelists in terms of the organoleptic properties of color, aroma, and overall acceptance, whereas the organoleptic properties of moisture panelists were preferred to packaging 20% bitter melon extract