The Effect of Turmeric Juice Volume on the Characteristics and Antibacterial Activity of Nanosilver Biosynthetic and Hydrogel Formulation

Abstract

This study aimed to determine the effect of turmeric juice volume on the characteristics and antibacterial activity of nanosilver (AgNPs) and its concentration on gel's physicochemical properties. The biosynthetic process involved mixing turmeric juice and silver nitrate (AgNO3) solution for 24 h at 25°C and analyzed using Spectrophotometer UV VIS, TEM, SEM, and FTIR. The gel made in varying concentrations of AgNPs was evaluated based on pH, viscosity, and dispersibility test during storage for 12 days at 25°C. The formula of AgNPs biosynthetic with a 5:38 mL ratio has absorption peak at 407 nm is selected. The preferred AgNPs has round shape with a particle size of 17.96 nm and broad-spectrum antibacterial activity. Based on the results, FTIR spectra showed interaction with specific peaks, while the AgNPs concentration affected the gel's physicochemical properties. The formula with 30% AgNPs has a pH of 5.7±0.4, a viscosity of 20.3±0.6, and a dispersibility of 6.6±0.1. Therefore, it meets the requirements of gel based on SNI 16-4380-1996 and it did not significantly change during 12 days at 25°C.