Comparison of the Antibacterial Effectiveness of Peppermint Leaf (Mentha piperita L.) Extract and Hand Soap Gel Preparation Against Staphylococcus aureus Causing Skin Infections / Perbandingan Efektivitas Antibakteri Ekstrak dan Sediaan Hand Soap Gel Daun Peppermint (Mentha piperita L.) Terhadap Bakteri Staphylococcus aureus Penyebab Infeksi Kulit

Background: Peppermint leaves (Mentha piperita L.) contain various secondary metabolites, including flavonoids, alkaloids, tannins, and steroids, which exhibit antibacterial activity. The development of peppermint extract into a hand soap gel requires evaluation of its physical stability and antibacterial effectiveness. Aim: This study aimed to formulate a hand soap gel from peppermint leaf ethanol extract and evaluate its physical characteristics, stability, and antibacterial activity against Staphylococcus aureus. Methods: Peppermint leaves were extracted by maceration using 70% ethanol. Hand soap gel formulations containing 3%, 6%, and 9% extract concentrations were prepared and evaluated through organoleptic, homogeneity, spreadability, foam height, pH, viscosity, and stability tests under different storage temperatures. Antibacterial activity was determined against Staphylococcus aureus using the agar diffusion method. Results: The ethanol extract demonstrated antibacterial activity with a maximum inhibition zone of 17.1 mm at 50% concentration. All hand soap gel formulations showed good physical characteristics and stability under various storage temperatures. The antibacterial activity of the formulations increased with extract concentration, producing inhibition zones ranging from 20.8 to 21.1 mm, categorized as very strong activity. Statistical analysis using one-way ANOVA showed significant differences among treatment groups (p < 0.05). Conclusion: Peppermint leaf ethanol extract can be successfully formulated into a stable hand soap gel preparation with very strong antibacterial activity against Staphylococcus aureus.

Latar Belakang: Daun peppermint (Mentha piperita L.) mengandung berbagai metabolit sekunder, seperti flavonoid, alkaloid, tanin, dan steroid, yang memiliki aktivitas antibakteri. Pengembangan ekstrak daun peppermint menjadi sediaan hand soap gel memerlukan evaluasi stabilitas fisik serta efektivitas antibakterinya. Tujuan: Penelitian ini bertujuan untuk memformulasikan ekstrak etanol daun peppermint ke dalam sediaan hand soap gel serta mengevaluasi karakteristik fisik, stabilitas, dan aktivitas antibakterinya terhadap Staphylococcus aureus. Metode: Ekstrak daun peppermint diperoleh melalui metode maserasi menggunakan etanol 70%. Sediaan hand soap gel diformulasikan dengan konsentrasi ekstrak 3%, 6%, dan 9%, kemudian dievaluasi melalui uji organoleptik, homogenitas, daya sebar, tinggi busa, pH, viskositas, dan stabilitas pada berbagai suhu penyimpanan. Aktivitas antibakteri diuji menggunakan metode difusi agar terhadap Staphylococcus aureus. Hasil: Ekstrak etanol daun peppermint menunjukkan aktivitas antibakteri dengan diameter zona hambat maksimum sebesar 17,1 mm pada konsentrasi 50%. Semua formulasi hand soap gel memiliki karakteristik fisik dan stabilitas yang baik dalam berbagai kondisi penyimpanan. Aktivitas antibakteri sediaan meningkat seiring peningkatan konsentrasi ekstrak dengan diameter zona hambat sebesar 20,8–21,1 mm yang tergolong sangat kuat. Analisis statistik menggunakan One-Way ANOVA menunjukkan adanya perbedaan signifikan antarkelompok perlakuan (p < 0,05). Kesimpulan: Ekstrak etanol daun peppermint dapat diformulasikan menjadi sediaan hand soap gel yang stabil secara fisik, dengan aktivitas antibakteri yang sangat kuat terhadap Staphylococcus aureus.