UJI EFEKTIVITAS DAYA HAMBAT ANTIBAKTERI BERBAGAI MEREK HAND SANITIZER GEL TERHADAP Pseudomonas aeruginosa

Herlina, Setia Dewi (2021) UJI EFEKTIVITAS DAYA HAMBAT ANTIBAKTERI BERBAGAI MEREK HAND SANITIZER GEL TERHADAP Pseudomonas aeruginosa. Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Hand washing is a simple activity to eliminate the municipality and minimize the amount of germs in the hands and palms. Hand washing can use antiseptic, namely hand sanitizer gel due to rapid absorption, soft taste, not sticky, odor does not puncture. One of the harmful bacteria in the hand is Pseudomonas aeruginosa because it is a multiresistent bacteria that is harmful to the body. The purpose of this study is to find out the effectiveness of antibacterial taste of some brands of hand sanitizer gel against Pseudomonas aeruginosa. This research uses descriptive design. The research was conducted at the National STIKES Bacteriology Laboratory and the research time was conducted in January-May 2021. The sample of this study is various brands of hand sanitizer gel with brands A, B, C, D, and E. Negative control used is blank disk. Test the effectiveness of bacterial tasteless power using diffusion discs. The sampling technique used is total sampling. The results showed various brands of hand sanitizer gel from 5 brands obtained results for brands A, B, and E formed a bland zone (radical zone) with an average of 6,81 mm, 7,6 mm, 7,6 mm, while for brands C and D are not able to form a bland zone (radical zone) with an average of 6,00, the average is taken from the diameter of blank disk. Negative control is not able to form a bland zone with an average of 6,00. Some brands of hand sanitizer gel can inhibit the growth of Pseudomonas aeruginosa brand A, B, and E while brands that can not form a tasteless zone namely brand C and D. Five brands of hand sanitizer gel, namely brands A, B, C, D and E have a bland zone average of 6,67 mm.

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