UJI KARAKTERISTIK FISIK DAN AKTIVITAS ANTIBAKTERI KRIM EKSTRAK ETANOL BAWANG DAYAK (Eleutherine palmifolia (L.) Merr.) (Terhadap Pseudomonas aeruginosa)

Background: Dayak Onion contain napthaquinone that can inhibit the growth of Pseudomonas aeruginosa. Based on that benefits, Dayak onion formulated into cream with vanishing cream base. Research Objective: This study is to determine the effect of Dayak Onion ethanol extract concentrations 2%, 4% and 6% on the physical characteristics of cream preparation and their antibacterial activity against Pseudomonas aeruginosa. Method: Ethanol extract of Dayak Onion was formulated into cream, in 3 formulas, with a concentration of 2%, 4%, 6%. Tests for physical characteristics include organoleptic, pH, viscosity, dispersion, emulsion type, homogeneity. The antibacterial activity test was tested by well diffusion method. Results and Conclusions : Physical characteristics results shows that organoleptic of cream is yellow color, smell typical Dayak Onion, soft, homogeneous, and emulsion type is O/W. The addition of Dayak Onion ethanol extract concentration had a significant effect on pH decrease, increased viscosity and no significant effect on spreadability. The results of antibacterial activity showed that the addition of Dayak Onion ethanol extract had a significant effect on the diameter of zone inhibition formula I (7.33±0,58mm), formula II (8.33±0,58mm), formula III (11.33±0,58mm), positive control (17.33±2,89mm) and negative control (6.00±0,00mm). Based on the test of physical characteristics and antibacterial activity test of Dayak Onion extract ethanol cream preparation obtained formula III (6%) gave optimal results