UJI KARAKTERISTIK DAN ANTIBAKTERI EMULGEL KOMBINASI MINYAK ATSIRI KAYU MANIS (Cinnamomum burmannii) DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP Staphylococcus aureus

Background: The cinnamaldehyde contained in cinnamon essential oil and the geraniol and citral contained in essential oils of red ginger which both have antibacterial activity so that anti-acne emulgel preparations are made. Research Objective: To determine the characteristics of emulgel preparations from a combination of cinnamon essential oil and red ginger with concentrations F1 (1%: 10%), F2 (2%: 10%) and F3 (4%: 10%) and antibacterial activity against Staphylococcus aureus. Method: The preparation was formulated into 3 formulas and each formula made 3 replications. Test the characteristics of the preparations observed descriptively in the form of organoleptic, homogeneity, type of emulsion and stability. Tests of pH, spreadability and antibacterial tests were analyzed by one way anova statistical test. Test the flow properties and viscosity using the two way anova method.. Results and Conclusions: The combination of cinnamon oil and red ginger has a yellowish white color, has a distinctive smell of ginger, has a soft texture, is homogeneous, type of oil-in-water emulsion, pseudoplastic flow type, stable, have a significant effect on the characteristics of the preparation namely a decrease in pH, a decrease in viscosity and no significant effect on the spreadability, has antibacterial activity at F2 and F3, significantly influences the increase in inhibition zone diameter, inhibitory activity and antibacterial effectiveness