Formulation of Natural Handsanitizer From Red Belt (Piper Crocatum) Leaves and Aloe Vera (Aloe Vera)
Abstract
Itroduction: The government continues to strive so that the Corona virus no longer takes victims due to the Corona virus, of course as Indonesian people support the government's program well. Wash hands with soap so that the Corona Virus that sticks to our bodies is gone and always provide handsanitizer wherever we go. The purpose of this research is that people can make their own hand sanitizer at home.
Methods: Materials for handsanitizer are 96% Alcohol, Red Betel Leaf (Piper Procatum), Aloe Vera (Aloe Vera) with preference test and allergy test.
Result: The preference test and allergy test were carried out on 50 panelists, 45 people liked natural hand sanitizer Conclusion: Natural hand sanitizer is used to prevent the covid 19 virus
References
2. Khan N, Faisal S. Epidemiology of Corona virus in the world and its effects on the China economy. Available SSRN 3548292. 2020;
3. Nakat Z, Bou-Mitri C. COVID-19 and the food industry: Readiness assessment. Food Control. 2021;121:107661.
4. Espada Santana R. Development of a hand sanitizer with moisturizing properties for medical use. 2018;
5. Dominica D, Handayani D. Formulation and Evaluation of Lotion Preparations from Longan (Dimocarpus Longan) Leaf Extract as Antioxidants. J Farm dan Ilmu Kefarmasian Indones. 2019;6(1):1–7.
6. Tarigan J, Panggabean L. Lotion Preparation Formulation from Ethanol Extract of Salak Fruit Seeds (Salacca zalacca (Gaertn.) Voss.). J Dunia Farm. 2020;4(2):82–9.
7. Caroline A, Debode J, Vandecasteele B, D’Hose T, Cremelie P, Haegeman A, et al. Biological, physicochemical and plant health responses in lettuce and strawberry in soil or peat amended with biochar. Appl Soil Ecol. 2016;107:1–12.
Journal of Public Health and Pharmacy has CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Authors who publish with this journal retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.