Abstract
Foodborne disease is caused by consuming pathogenic microorganism-contaminated food that generates poisoning. Escherichia coli is a bacterium that causes foodborne disease, which is neutralized using gel hand sanitizer containing a bacteriophage with hydroxypropyl methylcellulose (HPMC) and active glycerin ingredients. Phages are viruses that infect bacteria naturally. This study aims to examine the effect of HPMC and glycerin on the physical properties and activity of bacteriophage ɸPT1b-based hand sanitizer gel, as well as determining the optimum composition of the combination of HPMC and glycerin in the same. The results of the study shows that the HPMC and glycerin factors show a positive value for inhibitory response, with the HPMC factor showing the best results. The optimum formula results using Design Expert 12.0 software were 0.75% for HPMC and 7.5% for glycerin, while the values for viscosity, dispersal power, and inhibitory power were 32,500 dPas, 7,737 cm, and 1.300 cm, respectively. In conclusion, an increase in HPMC concentration affects the increment of the viscosity score and decreases spread response. However, the glycerin concentration increment reduces the viscosity score but raises the spread value.