Aktivitas Antibakteri Sabun Cuci Piring Berbasis Daun Mangrove (Rhizophora Mucronata) Dengan Penambahan Abu Kayu Sebagai Agen Pengalkali The antibacterial activity of dishwashing soap based on mangrove leaves (Rhizophora mucronata) with the addition of wood ash as an alkalizing agent
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Abstract
The utilization of local biological resources has the potential to yield cleaning products that are both environmentally friendly and safe. This study aimed to develop a dishwashing soap derived from the mangrove leaf extract (Rhizophora mucronata) with, incorporating wood ash as an alkalizing agent. Additionally, this study assessed the antibacterial efficacy of the soap against pathogenic bacteria. The soap-making process was carried out in the laboratory by combining the mangrove leaf extract, coconut oil, aloe vera gel, and wood ash solution. The efficacy of the soap was subsequently evaluated using the agar diffusion technique, employing a standardized protocol to assess its effectiveness against a panel of bacterial strains, including Escherichia coli, Salmonella spp., and Enterococcus spp.. The experimental design of the study was meticulously structured employing a completely randomized design (CRD), ensuring the random allocation of treatments and replicates, with each treatment replicated thrice. The results of the test demonstrated the presence of an inhibition zone for all types of test bacteria. The mean diameter of the largest inhibition zone was 21.17 ± 10.52 mm for E. coli, followed by 18.17 ± 12.41 mm for Salmonella spp. and 12.83 ± 9.78 mm for Enterococcus spp.. One-way analysis of variance (ANOVA) revealed no statistically significant differences (p > 0.05) among the three bacterial groups. The findings of this study suggest a possible synergistic effect between the bioactive compounds present in mangrove leaves and the alkaline properties of wood ash, indicating the potential for developing an antibacterial dishwashing soap. This soap presents a sustainable, local alternative to synthetic chemical products
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