Black turmeric (Curcuma caesia Roxb) rhizome was extracted for its bioactive metabolites and formulated as an ingredient in a spray hand sanitizer. The formulation was prepared using four extract concentrations (0%, 6%, 8%, 10%) and tested for its physical and antibacterial properties. The physical characteristics of hand sanitizers including its stability were affected by the concentration of ethanolic extract of black turmeric rhizome. All formulation of hand sanitizers displayed antibacterial activities against tested pathogenic bacteria (Escherichia coli, Staphylococcus aureus). In comparison to other concentrations, the ethanolic extract of black turmeric rhizome at 10% exhibit a greater inhibitory zone, 9.9 mm against E. coli and 9.8 mm against Staphylococcus aureus. Our findings revealed that the potential of black turmeric rhizome is improved by formulating its rhizome extract into hand sanitizer.

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