UJI AKTIVITAS KRIM ANTIBAKTERI Staphylococcus aureus DARI KOMBINASI MINYAK ATSIRI KENANGA (Cananga odorata) DAN SEREH DAPUR ( Cymbopogon citratus)

Abstract

this study aims to determine the influence of the combination of essential oils of ylang and lemongrass inhibiting the growth of Staphylococcus aures bacteria and the influence of concentration variations and antibacterial activity of cream preparations from the combination of essential oils of ylang and lemongrass against Staphylococcus aureus bacteria. The essential oil of ylang and lemongrass was obtained by using distillation method of water and water vapor with yield obtained respectively 0,502% and 0,167%. The antibacterial activity test was performed by diffusion method. The combination of kenanga essential oil and lemongrass has antibacterial activity with 23,1 mm (very strong category) inhibition. Based on the physical test of cream preparation including organoleptic test, homogeneity, scattering, adhesion and pH for 3 weeks showed changes during the storage process but did not affect the effectiveness, safety, and acceptability of cream preparations. The results of antibacterial activity of the cream preparation showed the value of different inhibitory power in F1 of 14.8 mm, F2 of 15.2 mm, F3 of 16.5 mm, F4 of 17.5 mm, and F5 of 18.2 mm . each formulation is strongly categorized and gives good effectiveness to Staphylococcus aureus.