SKRIPSI

MIRTA TRI RETNO

FORMULASI SUSU KUDA DENGAN KADAR

2,5%, 5%, dan 10% DALAM SEDIAAN GEL

CARBOMER 2% SEBAGAI ANTIBAKTERI

(Propionibacterium acnes)

PROGRAM STUDI FARMASI

FAKULTAS ILMU KESEHATAN

UNIVERSITAS MUHAMMADIYAH MALANG

2018

ii

Lembar Pengesahan

iii

Lembar Pengujian

iv

KATA PENGANTAR

Syukur Alhamdulillah dan terimakasih penulis panjatkan kepada Allah

SWT atas rahmat dan hidayah-Nya sehingga penulis dapat menyelesaikan skripsi

yang berjudul “FORMULASI SUSU KUDA DENGAN KADAR 2,5%, 5%, dan

10% DALAM SEDIAAN GEL CARBOMER 2% SEBAGAI ANTIBAKTERI

(Propionibacterium acnes)” untuk memenuhi salah satu persyaratan akademik

dalam menyelesaikan Program Sarjana Farmasi Fakultas Ilmu Kesehatan

Universitas Muhammadiyah Malang.

Dalam proses penyusunan skripsi ini penulis tidak terlepas dari berbagai

pihak yang memberikan bimbingan, bantuan serta do’a sehingga penulis dapat

menyelesaikannya dengan baik. Untuk itu penullis menyampaikan rasa terimakasih

yang sebesar besarnya kepada :

1. Dian Ermawari, M.Farm., Apt sebagai pembimbing I dan Dra. Uswatun

Chasanah, M.Kes., Apt sebagai pembimbing II yang telah tulus ikhlas dan

penuh kesabaran membimbing dan selalu meluangkan waktu maupun

dorongan moral memberi arahan-arahan terbaik kepada saya sehingga

skripsi ini dapat diselesaikan dengan baik.

2. Sovia Aprina Basuki, M.Si., Apt dan Raditya Weka Nugraheni, M.Farm.,

Apt sebagai tim penguji yang memberikan saran, masukan dan kritik yang

membangun terhadap skripsi yang telah saya kerjakan.

3. Faqih Ruhyanudin, M.Kep., Sp. Kep.Mb Selaku dekan Fakultas Ilmu

Kesehatan Universitas Muhammadiyah Malang.

4. Dian Ermawati, M.Farm., Apt selaku ketua Program Studi Farmasi

Universitas Muhammadiyah Malang.

5. Raditya Weka Nugraheni, M.Farm., Apt Sebagai kepala Laboratorium

Farmasi yang telah memberikan bimbingan dan nasehat selama mengikuti

pendidikan di Program Studi Farmasi Universitas Muhammadiyah Malang.

6. Laboran Laboratorium Teknolgi sediaan farmasi Mbak Susi dan Mas Ferdi

dan Laboran Laboratorium Biomedik Pak Joko yang banyak membantu

saya.

v

7. Kedua orang tua dan keluarga yang selalu membimbing, memberi

dukungan, masukan dan do’a kepada saya.

8. Teman-teman skripsi semisolid : Alda, Rika dan Titan, terimakasih atas

kerjasamanya, suka duka perjuangan kita, dukungan, masukan dan kritikan

kepada saya.

9. Kepada dia seseorang yang selalu menghibur pada saat menulis skripsi

dengan berbagai hal yang tak terduga dan menjadi tempat curhat darurat.

10. Teman-teman terbaik semasa kuliah Indri, Elisa, Bella, Liza, Dea, Filda,

Fahri, sahabat rasa saudara Liga, Mutya dan sahabat the real susah senang

Retna, Siti dan Nty yang selalu memberikan semangat dalam menjalani

seluruh kegiatan perkuliahan sejak awal hingga sampai pada tahap ini. I’m

nothing without you, guys. Semoga kita semua sukses selalu ya!

11. Semua pihak yang tidak dapat disebutkan satu-persatu, terimakasih atas

bantuan, dukungan, semangat, dan do’a yang telah diberikan dalam

penyelesaian skripsi ini.

Akhir kata, semoga Allah SWT membalas kebaikan bapak, ibu dan saudara

sekalian. Semoga skripsi ini dapat memberikan sumbangan bagi perkembangan

ilmu pengetahuan dan kita semua. Amin. Terimakasih.

Malang, 5 September 2018

Mirta Tri Retno

x

DAFTAR ISI

LEMBAR PENGESAHAN ....................................................................... ii

LEMBAR PENGUJIAN ............................................................................ ii

KATA PENGANTAR ............................................................................... iii

RINGKASAN ............................................................................................ iv

ABSTRACT ............................................................................................. viii

ABSTRAK ................................................................................................. ix

DAFTAR ISI ............................................................................................... x

DAFTAR GAMBAR ............................................................................... xiii

DAFTAR TABEL ................................................................................... xiv

DAFTAR LAMPIRAN ........................................................................... xv

DAFTAR SINGKATAN ......................................................................... xvi

BAB I PENDAHULUAN ........................................................................... 1

1.1 Latar Belakang ....................................................................................... 1

1.2 Rumusan Masalah .................................................................................. 3

1.3 Tujuan Penelitian ................................................................................... 4

1.4 Hipotesis Penelitian ............................................................................... 4

1.5 Manfaat Penelitian ................................................................................. 4

BAB II TINJAUAN PUSTAKA ............................................................... 5

2.1 Susu ........................................................................................................ 5

2.2 Susu Kuda Sumbawa ............................................................................. 5

2.2.1 Kandungan Susu Kuda .................................................................. 6

2.2.2 Khasiat Susu Kuda ........................................................................ 7

2.3 Antimikroba ........................................................................................... 8

2.3.1 Mekanisme Kerja Senyawa Antimikroba ..................................... 9

2.4 Jerawat ................................................................................................. 10

2.4.1 Penyebab Terjadinya Jerawat ..................................................... 10

2.4.2 Jenis-Jenis Jerawat ...................................................................... 11

2.4.3 Penanggulangan Jerawat ............................................................. 12

2.5 Uraian Bakteri ...................................................................................... 13

2.6 Gel ........................................................................................................ 14

xi

2.6.1 Karakteristik Gel ......................................................................... 14

2.6.2 Klasifikasi Gel ............................................................................ 15

2.6.3 Komponen Gel ............................................................................ 16

2.6.4 Stabilitas Gel ............................................................................... 16

2.6.5 Basis Gel ..................................................................................... 17

2.6.6 Keungulan Gel ............................................................................ 17

2.7 Geling Agent ........................................................................................ 18

2.8 Monografi Bahan Pembuatan Gel ........................................................ 20

2.8.1 Carbomer ..................................................................................... 20

2.8.2 Trietanolamin (TEA) .................................................................. 21

2.8.3 Gliserin ........................................................................................ 22

2.8.4 Metil Paraben .............................................................................. 23

2.8.5 Aqua Destilata ............................................................................. 24

2.9 Evaluasi Sediaan Gel ........................................................................... 24

2.9.1 Uji Aktivitas Antibakteri ............................................................. 25

BAB III KERANGKA KONSEPTUAL ................................................. 28

3.1 Skema Kerangka Konseptual ............................................................... 28

3.2 Uraian Kerangka Konseptual ............................................................... 30

BAB IV METODE PENELITIAN ......................................................... 31

4.1 Rancangan Penelitian ........................................................................... 31

4.2 Tempat Penelitian ................................................................................ 31

4.3 Identifikasi Variabel ............................................................................. 31

4.3.1 Variabel Bebas ............................................................................ 31

4.3.2 Variabel Tergantung ................................................................... 31

4.4 Alat dan Bahan Penelitian .................................................................... 31

4.4.1 Alat Penelitian ............................................................................. 31

4.4.2 Bahan Penelitian ......................................................................... 32

4.5 Metode Kerja ....................................................................................... 32

4.5.1 Formulasi Gel Susu Kuda ........................................................... 33

4.5.2 Evaluasi Sediaan Gel Susu Kuda ................................................ 35

4.6 Metode Analisis ................................................................................... 37

BAB V HASIL PENELITIAN ................................................................ 38

xii

5.1 Hasil Uji Karakteristik Fisika Kimia Sediaan Gel Susu Kuda ............ 38

5.1.1 Hasil Pemeriksaan Organoleptis Sediaan Gel Susu Kuda .......... 38

5.1.2 Hasil Pemeriksaan pH Sediaan .................................................. 40

5.1.3 Hasil Pemeriksaan Viskositas Sediaan Gel Susu Kuda ............. 41

5.1.4 Hasil Pemeriksaan Daya Sebar Sediian Gel Antibakteri ............ 43

5.2 Hasil uji Aktivitas Antibakteri Sediaan Gel Antibakteri ..................... 45

BAB VI PEMBAHASAN ........................................................................ 45

BAB VII KESIMPULAN DAN SARAN ................................................ 51

7.1 Kesimpulan .......................................................................................... 51

7.2 Saran .................................................................................................... 51

DAFTAR PUSTAKA ............................................................................... 52

xiii

DAFTAR GAMBAR

Gambar Halaman

2.1 Rumus Bangun Carbomer .................................................................... 20

2.2 Struktur Skematik Carbomer ............................................................... 21

2.3 Rumus Bangun Trietanolamin ............................................................. 22

2.4 Rumus Bangun Gliserin ....................................................................... 22

2.5 Rumus Bangun Metil Paraben ............................................................. 23

3.1 Bagan Kerangka Konseptual ................................................................ 28

4.1 Bagan Alur Kerja Penelitian ................................................................ 31

4.2 Skema Kerja Pembuatan Gel Antibakteri ............................................ 33

4.3 Metode Sumuran .................................................................................. 36

5.1 Hasil Pengamatan Organoleptis .......................................................... 38

5.2 Histogram Harga pH ............................................................................ 40

5.3 Histogram Harga Viskositas ................................................................ 41

5.4 Histogram Harga Daya Sebar .............................................................. 43

5.5 Hasil Pengamatan Zona Hambat .......................................................... 44

xiv

DAFTAR TABEL

Tabel Halaman

II.1 Komposisi Kandungan Gizi Pada Berbagai Macam Susu ................ 6

II.2 Berbagai Macam Standart McFarland ............................................... 26

II.3 Tabel Kekeruhan McFarland ............................................................. 27

IV.1 Formula Acuan Gel Antibakteri ....................................................... 32

IV.2 Formula Gel Antibakteri Hasil Optimasi .......................................... 33

V.1 Hasil Pengamatan Organoleptis ........................................................ 39

V.2 Hasil Pemeriksaan pH ....................................................................... 39

V.3 Hasil Uji Tukey pH ........................................................................... 40

V.4 Hasil Pengukuran Viskositas ............................................................ 41

V.5 Hasil Pengukuran Daya Sebar ........................................................... 42

V.6 Hasil Uji Tukey Daya Sebar ............................................................. 43

V.7 Hasil Pengukuran Aktivitas Antibakteri ........................................... 44

xv

DAFTAR LAMPIRAN

Lampiran Halaman

1 Biodata ................................................................................................... 58

2 Surat Pernyataan .................................................................................... 59

3 Surat tugas .............................................................................................. 60

4 Perhitungan Bahan .................................................................................. 61

5 Rencana Penelitian .................................................................................. 62

6 Data Pengukuran Daya Sebar ................................................................ 63

7 Hasil Uji Statistik Viskositas ................................................................. 69

8 Hasil Uji Statistik Daya Sebar ................................................................ 70

9 Hasil Uji Statistik pH .............................................................................. 72

10 Certificate Of Analysis .......................................................................... 74

11 Surat Keterangan Laboratorium Biomedik ........................................... 79

12 Sertifikat Bakteri ................................................................................... 80

13 Tabel F .................................................................................................. 81

14 Rincian Anggaran ................................................................................. 82

15 Hasil Pagiasi ........................................................................................... 83

xvi

DAFTAR SINGKATAN

α = Alpha

% = Persen

° C = Derajat celcius

µl = Mikroliter

ANOVA = Analysis of Varian

BaCl2 = Barium Klorida

BAL = Bakteri Asam Laktat

BM = Berat Molekul

cm = Sentimeter

Cps = Sentipoise

g = Gram

H2SO4 = Asam Klorida

kDa = Kilodalton

KHM = Kadar Hambat Minimum

l = Liter

Mg = Miligram

Ml = Mililiter

Mm = Milimeter

pH = potensial hidrogen

Rpm = Rotasi per menit

SD = Standart devisiasi

TEA = Trietanolamin

52

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