ANTIBACTERIAL ACTIVITY OF HAND SANITIZER GEL OF CASSAVA LEAF EXTRACT (Manihot esculenta Crantz) AGAINST Escherichia coli

Abstract

Cassava leaves contain bioactive compounds in the form of flavonoids, saponins and tannins
which are effective in inhibiting the growth of or killing microorganisms. Gel Hand Sanitizer is an
antiseptic substance in the form of a gel that is used by the public as a practical hand washing medium
without involving water for rinsing. This research was conducted to determine the antibacterial activity
of cassava leaf extract hand sanitizer gel (Manihot esculenta Crantz) against Escherichia coli bacteria.
This research is an experimental research. Cassava leaves were extracted using the maceration method
with 70% ethanol solvent. Hand sanitizer gel preparations were made with various extract
concentrations of 0%, 10%, 20% and 30%. Antibacterial activity of hand sanitizer gel preparations
was tested against Escherichia coli bacteria using the disc diffusion method. The results of the
phytochemical screening showed that the cassava leaf extract positively contained flavonoids, saponins
and tannins. Antibacterial activity of cassava leaf extract hand sanitizer gel at a concentration of 0%
did not show a bacterial inhibition zone while concentrations of 10%, 20% and 30% respectively
showed a bacterial inhibition zone of 10.03 mm, 12.38 mm and 13.05 mm. Statistical test results using
One Way Anova showed significantly different inhibition zone data. The conclusion of this study is that
hand sanitizer gel preparations of cassava leaf extract (Manihot esculenta Crantz) are able to inhibit
the growth of Escherichia coli bacteria with the best inhibition zone value shown by hand sanitizer gel
with a concentration of 30%.