Formulasi Dan Uji Aktifitas Nanoemulsi Minyak Atsiri Daun Kemangi (Ocimum basilicum L.) Terhadap Salmonella typhi

  Essential oil of basil (Ocimum basilicum L.) leaves with a concentration of 2.5% can be estimated to have a diameter of inhibition zone with an average value of 8.67 ± 0.58 mm. Essential oils have volatile characteristics, and are easily oxidized so that they can affect their activities as antibacterial. To increase stability, essential oils of basil leaves need to be packaged in a special delivery system. Nanoemulsion is made by spontaneous emulsification method. Nanoemulsion was further tested for physical characteristics including droplet size, polydispersity index, zeta potential and nanoemulsion morphology using a Transmission Electron Microscope (TEM). The preparation was then tested for its activity against Salmonella thypi. The method used is the Kirby-Bauer disk diffusion method. From the test of physical characteristics obtained the average particle size of 10.6 nm, polydispersity index 0.03 and zeta potential -36.4. The results of the observation using TEM form the particles produced are spherical. Antibacterial test results were shown by the formation of inhibition zones of basil leaf essential oil (9.3 mm), positive control (6.6 mm), negative control (7.5 mm), nanoemulsion of basil leaf essential oil (8.3 mm), Virgin Coconut Oil (7 mm). Based on the results of statistical analysis it was found that there were no significant differences in treatment between groups.Minyak atsiri daun kemangi (Ocimum basilicum L.) dengan konsentrasi 2,5% diketahui dapat menunjukkan adanya diameter zona hambat dengan nilai rata-rata 8,67 ± 0,58 mm. Minyak atsiri memiliki karakteristik mudah menguap, dan mudah teroksidasi menjadi resin, sehingga dapat mempengaruhi aktifitasnya sebagai antibakteri.Untuk meningkatkan stabilitasnya maka minyak atsiri dari hasil destilasi daun kemangi perlu dikemas dalam suatu sistem penghantaran khusus yaitu nanoemulsi. Nanoemulsi dibuat dengan metode emulsifikasi spontan. Nanoemulsi selanjutnya diuji karakteristik fisiknya meliputi ukuran droplet, indeks polidispersitas, potensial zeta dan morfologi nanoemulsi menggunakan alat Transmission Electron Microscope  (TEM). Sediaan tersebut selanjutnya diuji aktivitasnya terhadap Salmonella thypi. Metode yang digunakan adalah metode difusi cakram Kirby-Bauer. Dari uji karakteristik fisik diperoleh hasil rata-rata ukuran partikel 10,6 nm, indeks polidispersitas 0,03 dan potensial zeta -36,4. Hasil pengamatan menggunakan TEM bentuk partikel yang dihasilkan berbentuk sferis. Hasil uji antibakteri ditunjukkan dengan terbentuknya zona hambat minyak atsiri daun kemangi (9,3 mm), kontrol positif (6,6 mm), kontrol negative (7,5 mm), nanoemulsi minyak atsiri daun kemangi (8,3 mm), Virgin Coconut Oil (7 mm). Berdasarkan hasil analisa statistik diketahui terdapat perbedaan yang tidak bermakna pada perlakuan antar kelompok