UJI KARAKTERISTIK DAN ANTIBAKTERI EMULGEL MINYAK ATSIRI JAHE MERAH (Zingiber Officinale Var. Rubrum) TERHADAP Staphylococcus aureus

Background: The antibacterial citral and geraniol found in Red Ginger (Zingiber officinale var. Rubrum) inhibits the growth of bacteria, especially the Staphylococcus aureus. In this study, an emulgel was made with the active ingredient of Red Ginger Essential Oil. Objective: This study is to determine the effect of Red Ginger essential oil concentration on the physical characteristics of the emulgel and antibacterial activity against theStaphylococcus aureus. Method:Emulgel with 10%, 15% and 20% were made. Their characteristics and antibacterial activity was tested. The Well Diffusion method was adopted to test the antibacterial activity on red ginger essential oil. The analysis was done descriptively (Organoleptic, emulsion type, homogeneity and stability of Freeze-Thaw) and One-Way Annova statistical test (Ph, spreadability, antibacterial test), Two-Way Annova (Viscosity). Results and Conclusions: The emulgel of red ginger essential oil is yellowish white in color, aromatic in smell, soft and homogeneous in texture. It has an emulsion type of oil in the water (O / W) and a good stability. The increasing concentration of red ginger essential oil can decrease the pH and viscosity of the emulgel. The antibacterial testing result shows that the emulgel with 20% concentration has the most inhabitation activity of 61,67% and antibacterial effectiveness of 39,91%