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Pine soda is a natural fermented liquid from pine needles (Pinus merkusii) which has a distinctive aroma and contains bioactive compounds with potential as antimicrobial agents. This study aims to determine the antibacterial activity of pine soda against Staphylococcus aureus using the disc diffusion method and to compare its effectiveness with the antibiotic ampicillin as a positive control. The process of making pine soda is carried out through simple fermentation of Pinus merkusii pine needles under certain conditions to produce a fragrant liquid. Furthermore, qualitative tests are carried out to identify the content of bioactive compounds, such as flavonoids, phenols, and essential oils, which are known to have antibacterial properties. In the antibacterial activity test, paper discs that have been soaked in pine soda solutions with graded concentrations (2%, 4%, 6%, 8%, and 10%) are placed on agar media that have been inoculated with S. aureus. The results of the observation showed the presence of inhibition zones in each treatment with varying sizes. The largest inhibition zone was obtained at a concentration of 10% with a diameter of 10 mm, which is included in the medium inhibition category. As a comparison, ampicillin produced an inhibition zone of 26.3 mm, while distilled water, the negative control, showed no inhibition zone. These findings indicate that the antibacterial activity of pine soda is influenced by its bioactive compound content, although its effectiveness is still lower than that of standard antibiotics. This potential opens up opportunities for developing pine soda as a safe natural antibacterial agent, whether in the form of health products such as antiseptics, natural cleaners, or functional beverages that support body health. Further research is needed to optimize the fermentation process, increase the concentration of active compounds, and test its effectiveness against various types of pathogenic bacteria.

Betel leaves contain phenols that function as powerful antiseptics. Hand sanitizer (HS) is a product that can kill parasites on the hands and is easy to use. Therefore, in this event, education will be provided to the students of SMK Farmasi Surabaya regarding the benefits of betel leaves, followed by a training session on making hand sanitizers containing extract. The participant's level of understanding is evaluated by comparing the scores obtained before and after receiving information from the speaker. A questionnaire is given to allow participants to evaluate the overall conduct of the event, and they are invited to try the hand sanitizers prepared by the team. The results show that 76% of the participants achieved higher scores, 24% maintained the same scores, and none of the participants received lower scores compared to the pre-test. Overall, the participants expressed that the event was very beneficial.

The rise of disease outbreaks caused by microorganisms such as SARS, bird flu, HIV and COVID-19 has made people use products that contain antiseptics such as soap and hand sanitizer. However, if used continuously it will dissolve the layer of fat and sebum on the skin so that the skin becomes sensitive, dry, and irritated. The development of antiseptic products can be done with natural ingredients such as green betel leaf extract (Piper betle L). It is known that green betel leaf (Piper betle L) has long been used in traditional medicine and can be a natural antiseptic ingredient for making hand sanitizer. This study aims to determine the formulation of hand sanitizer from betel leaf extract (Piper betle L) accompanied by a physical stability test. The materials used in this study were methyl paraben, triethanolamine (TEA), glycerin, aquadest, 95% ethanol, lime juice, green betel leaf extract obtained from the reflux extraction process. The research was conducted by varying the betel leaf extract 55%, 60%, 65%, 70%, 75%. Tests were carried out by covering organoleptic observations (shape, color, odor), pH, homogeneity, dispersion.