Hand Sanitizer Gel Formulation with Laccase Enzyme as an Antibacterial Against Staphylococcus aureus and Escherichia coli

Sita Heris Anita (1) , Asishe Asishe (2) , Vilya Syafriana (3) , Amelia Febriani (4) , Deni Zulfiana (5) , Maulida Oktaviani (6) , Oktan Dwi Nurhayat (7) , Dede Heri Yuli Yanto (8)
(1) National Research and Innovation Agency Republic of Indonesia , Indonesia
(2) Institut Sains dan Teknologi Nasional , Indonesia
(3) Institut Sains dan Teknologi Nasional , Indonesia
(4) Institut Sains dan Teknologi Nasional , Indonesia
(5) National Research and Innovation Agency Republic of Indonesia , Indonesia
(6) National Research and Innovation Agency Republic of Indonesia , Indonesia
(7) National Research and Innovation Agency Republic of Indonesia , Indonesia
(8) National Research and Innovation Agency Republic of Indonesia , Indonesia

Abstract

Laccase enzymes have been used widely in industrial fields such as textile, pulp, paper, food, cosmetic, and pharmaceutical industries. Laccase is used in toothpaste, mouthwash, deodorants, and soaps in personal care products. Previously, laccase enzymes had never been used for formulating hand sanitizer gel. This study aimed to determine the effect of the laccase enzyme on the physicochemical properties and the antibacterial potential of the hand sanitizer gel against pathogenic bacteria. Laccase enzyme was produced through fermentation using the fungus Trametes hirsuta EDN 082 with an activity of 0.032 U/mL. Hand sanitizer gel was made with the addition of laccase enzyme with varying concentrations of 4, 7, and 10% (v/v). The physicochemical test included organoleptic tests, pH evaluation, gel spreadability, and viscosity. The antibacterial was tested by the palm swab method. The gel physicochemical characteristics showed that the more laccase enzyme added, the more yellow the color produced, the less thick the shape, the wider the gel spreadability, and the lower the viscosity. The obtained pH ranged from 7.4 to 7.6. The best formulation of the hand sanitizer gel was achieved with the addition of a 7% (v/v) laccase enzyme. This formulation can reduce the number of bacteria colonies of Staphylococcus aureus and Escherichia coli on the palms with effectiveness above 95%. The laccase enzyme can be used as an active ingredient and antibacterial agent in the formulation of hand sanitizers.

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Authors

Sita Heris Anita
sita.heris@gmail.com (Primary Contact)
Asishe Asishe
Vilya Syafriana
Amelia Febriani
Deni Zulfiana
Maulida Oktaviani
Oktan Dwi Nurhayat
Dede Heri Yuli Yanto
Author Biographies

Sita Heris Anita, National Research and Innovation Agency Republic of Indonesia

Research Center for Applied Microbiology, National Research and Innovation Agency Republic of Indonesia, Cibinong, West Java, Indonesia

Asishe Asishe, Institut Sains dan Teknologi Nasional

Department of Pharmacy, Institut Sains dan Teknologi Nasional, South Jakarta, Jakarta Capital Special Region, Indonesia

Vilya Syafriana, Institut Sains dan Teknologi Nasional

Department of Pharmacy, Institut Sains dan Teknologi Nasional, South Jakarta, Jakarta Capital Special Region, Indonesia

Amelia Febriani, Institut Sains dan Teknologi Nasional

Department of Pharmacy, Institut Sains dan Teknologi Nasional, South Jakarta, Jakarta Capital Special Region, Indonesia

Deni Zulfiana, National Research and Innovation Agency Republic of Indonesia

Research Center for Applied Microbiology, National Research and Innovation Agency Republic of Indonesia, Cibinong, West Java, Indonesia

Maulida Oktaviani, National Research and Innovation Agency Republic of Indonesia

Research Center for Applied Microbiology, National Research and Innovation Agency Republic of Indonesia, Cibinong, West Java, Indonesia

Oktan Dwi Nurhayat, National Research and Innovation Agency Republic of Indonesia

Research Center for Applied Microbiology, National Research and Innovation Agency Republic of Indonesia, Cibinong, West Java, Indonesia

Dede Heri Yuli Yanto, National Research and Innovation Agency Republic of Indonesia

Research Center for Applied Microbiology, National Research and Innovation Agency Republic of Indonesia, Cibinong, West Java, Indonesia

1.
Anita SH, Asishe A, Syafriana V, Febriani A, Zulfiana D, Oktaviani M, Nurhayat OD, Yanto DHY. Hand Sanitizer Gel Formulation with Laccase Enzyme as an Antibacterial Against Staphylococcus aureus and Escherichia coli. Borneo J Pharm [Internet]. 2022Nov.30 [cited 2023Jan.31];5(4):375-83. Available from: https://journal.umpr.ac.id/index.php/bjop/article/view/3683

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