ANGGUN DWIFA NURFALAH, - (2020) FORMULASI DAN EVALUASI KRIM KEFIR SUSU KAMBING DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus polyrhizus [F.A.C Weber] Britton & Rose) SEBAGAI ANTIOKSIDAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
![[img]](http://repository.stfi.ac.id/style/images/fileicons/text.png) |
Text
S_PSSF_A161055_Title.pdf Download (413kB) |
|
Text
S_PSSF_A161055_Chapter1.pdf Restricted to Repository staff only Download (106kB) |
|
Text
S_PSSF_A161055_Chapter2.pdf Restricted to Repository staff only Download (262kB) |
|
Text
S_PSSF_A161055_Chapter3.pdf Restricted to Repository staff only Download (138kB) |
|
Text
S_PSSF_A161055_Chapter4.pdf Restricted to Repository staff only Download (161kB) |
|
Text
S_PSSF_A161055_Chapter5.pdf Restricted to Repository staff only Download (33kB) |
|
Text
S_PSSF_A161055_Appendix.pdf Restricted to Repository staff only Download (2MB) |
Abstract
Kefir merupakan minuman yang terbuat dari susu dengan proses fermentasi. Kefir memiliki kemampuan untuk menangkal radikal bebas, begitu pula dengan ekstrak kulit buah naga merah yang mempunyai aktivitas antioksidan. Tujuan dari penelitian ini adalah untuk menguji sediaan krim kefir dengan ekstrak kulit buah naga merah yang memiliki aktivitas antioksidan. Kefir yang di tambahkan bibit kefir 5% dan kulit buah naga merah di ekstraksi dengan metode maserasi menggunakan akuades. Pengujian aktivitas antioksidan di lakukan dengan metode DPPH. Kefir dan ekstrak di formulasikan dalam bentuk sediaan krim dengan tiga perbandingan basis asam stearat dan trietanolamin (16,7:2,3), (15,7:3,3) dan (14,7:4,3), hasil penelitian menunjukkan bahwa kombinasi 16,7:2,3 merupakan basis yang paling baik maka di buat formula tiga konsentrasi yang berbeda 1% (F1), 2% (F2) dan 4% (F3). Evaluasi sediaan krim meliputi uji organoleptik, uji homogenitas, uji pH, uji viskositas, uji daya sebar, uji iritasi dan uji sentrifugasi yang memenuhi syarat. Hasil penelitian menunjukkan antioksidan krim sebelum penyimpanan dengan nilai IC50 F1, F2 dan F3 adalah 159, 142, dan 72,81 ppm. Setelah penyimpanan selama 28 hari nilai IC50 F1, F2, dan F3 adalah 187, 148 dan 75,31 ppm. --- Kefir is a drink made from milk by a fermentation process. Kefir has the ability to ward off free radicals, as well as red dragon fruit skin extract which has antioxidant activity. The purpose of this study was to test the kefir cream preparation with red dragon fruit peel extract which has antioxidant activity. Kefir which is added with 5% kefir seeds and red dragon fruit peel is extracted by maceration method using distilled water. Antioxidant activity testing was carried out using the DPPH method. Kefir and extracts were formulated in cream dosage form with three ratios of stearic acid and triethanolamine bases (16.7: 2,3), (15,7: 3,3) and (14,7: 4,3), the results showed that the combination of 16,7: 2,3 is the best basis, so the formula for three different concentrations is made of 1% (F1), 2% (F2) and 4% (F3). Evaluation of cream preparations includes organoleptic test, homogeneity test, pH test, viscosity test, spreadability test, irritation test and centrifugation test that meet the requirements. The results showed that antioxidant cream before storage with IC50 F1, F2 and F3 values were 159, 142, and 72.81 ppm. After 28 days of storage the IC50 F1, F2, and F3 values were 187, 148 and 75.31 ppm.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Kefir, ekstrak kulit buah naga merah (Hylocereus polyrhizus), krim antioksidan, DPPH. --- Kefir, red dragon fruit skin extract (Hylocereus polyrhizus), antioxidant cream, DPPH. |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 02 Oct 2024 02:12 |
| Last Modified: | 02 Oct 2024 02:12 |
| URI: | http://repository.stfi.ac.id/id/eprint/1268 |
Actions (login required)
 |
View Item |
