Dutch eggplant (Solanum Betaceum Cav) contains chemical compounds including alkaloids, flavonoids, tannins, saponins and triterpenoids which are known to have antibacterial activity (Rahmadina and Sudiono 2019). Based on the compounds that the Dutch eggplant has, it can be used as a hand antiseptic.This study aims to formulate the extract of the Dutch eggplant (Solanum betaceumCav) in the form of a hand sanitizer. Hand sanitizer gel Dutch eggplant fruit extract is formulated with different concentrations. The method used is the Disc diffusion method (Kirby Bauer method). The hand sanitizer gel was tested for physical properties, including organoleptic tests, homogeneity tests, PH tests, stability tests, irritation tests and antibacterial tests. The preparation of hand sanitizer gel that has antibacterial activity against Staphylococcus aureus is at a concentration of 15%, which is 4,51 mm
Keywords: Antibacterial, Hand sanitizer, Dutch eggplant