Optimization of Polyvinyl Alcohol (PVA) and Xanthan Gum Edible Film (Crocus sativus L.) as Antibacterial against Staphylococcus aureus

Staphylococcus aureus is a normal bacteria flora in the oral cavity and often causes infections. Saffron (Crocus sativus L.) contains flavonoids that can inhibit growth of aureus. extract formulated into edible film preparations because it control drug release maintain active substances, especially antibacterial ones. This study aims to determine effect comparing PVA xanthan gum concentrations on preparation physical characteristics activity. Also, find out optimal formula. uses Simplex Lattice Design method Expert concentration ratio. The optimization parameters included pH, soluble time, water absorption, activity test using well diffusion method. ANOVA results showed adding accelerated dissolution time increased inhibition. addition pH value absorption. obtained 5.52, 22.25 seconds, absorption capacity 43.95%, inhibition 0.53 cm. formula was received at 5.59% 0.41%. T-test shows equation each parameter valid.