Effectiveness Test of Potassium Sorbate and Sodium Benzoate Preservatives Against Eschericia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans and Aspergillus brasiliensis in Herbal Cough Medicine Preparation

Abstract

Preservatives are food additives that are permitted for use to prevent or inhibit fermentation, acidification, decomposition, and other damage to food caused by microorganisms. Herbal cough medicines generally contain plant materials that are sensitive to microbiological hazards, so they are at greater risk of microbial contamination. The purpose of this study was to assess the effectiveness of Potassium sorbate and Sodium benzoate preservatives in inhibiting the growth of Eschericia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans and Aspergillus brasiliensis bacteria in herbal cough medicine preparations with menthol and strawberry variants. The preservative effectiveness test method refers to the Indonesian Pharmacopoeia Edition VI, carried out on days 0, 14 and 28. In the groupOBH Menthol Variantcolonies by 5.5 Log Reduction from the initial count on day 14 and the number of colonies did not increase from the initial count until the 14th and 28th days. In the groupOBH Strawberry Variantcolonies by 5.6 Log Reduction from the initial count on day 14 and the number of colonies did not increase from the initial count until the 14th and 28th days.