THE EFFECT OF VARIOUS ORGANIC ACIDS AND CONCENTRATIONS ON THE MECHANICAL AND PHYSICAL CHARACTERISTICS OF HYDROGELS MADE FROM FRUIT FLOUR OF MANGROVE Bruguiera gymnorrhiza

This research utilized organic acids in different concentrations as crosslinking agents with polyvinyl alcohol (PVA) to induce an esterification reaction for lindur (Bruguiera gymnorrhiza) fruit flour-based hydrogels. The aim was to discover the impact of different organic acids, namely lactic and acetic acids, on physical, mechanical, and antibacterial activity against Staphylococcus aureus on hydrogels. The concentration variations of lactic acid and acetic acid used were 6%, 8%, and 10% (w/v). The characteristics of the physical properties test (swelling index, gel fraction, pH, thickness) indicate its classification as a superabsorbent material. The characteristics of the mechanical properties test (tensile strength, elongation, foldability) indicate that hydrogels meet mechanical standards for human skin. Adding lactic acid demonstrated the most significant bacterial inhibition against S. aureus among the analyzed hydrogels. Hydrogel, with the addition of organic acids, especially lactic and acetic acids, holds the promise of enhancing the inherent qualities of hydrogels for potential application as a wound dressing.