ANALISIS INTERAKSI DAN INKOMPATIBILITAS ISOLAT KURKUMIN TERHADAP BAHAN TAMBAHAN FORMULASI SEDIAAN SOLID

DERIL FAHRIAN, - (2023) ANALISIS INTERAKSI DAN INKOMPATIBILITAS ISOLAT KURKUMIN TERHADAP BAHAN TAMBAHAN FORMULASI SEDIAAN SOLID. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Inkompatibilitas suatu obat dapat berakibat pada hilangnya potensi pada obat dan meningkatnya toksisitas atau efek samping obat. Tujuan penelitian ini untuk memperoleh gambaran data inkompatibilitas fisikokimia antara zat aktif isolat kurkumin dengan beberapa eksipien yang digunakan dalam formulasi sediaan solid, diantaranya dekstrosa, laktosa, manitol, starch, sodium starch glycolate. Penelitian dilakukan dengan menggunakan metode DSC untuk menganalisis sifat termal sampel, FTIR untuk menganalisis gugus fungsi dan struktur kimia sampel, dan HPLC untuk menganalisis kadar dari campuran bahan sampel. Berdasarkan hasil penelitian diperoleh kurkumin pada analisis sifat termal dengan DSC tidak ada interaksi antara eksipien dan isolat, titik leleh pada isolat tidak mengalami perubahan secara signifikan, namun mengalami perubahan pada energi entalpi. Pada analisis gugus fungsi dengan menggunakan FTIR diketahui bahwa sampel tidak mengalami inkompatibilitas, ditunjukan dengan tidak adanya perubahan dan pergeseran bilangan gelombang. Pada analisis kadar dengan HPLC zat yang paling banyak menurunkan kadar kurkumin yaitu eksipien starch yang memiliki nilai konsentrasi sebanyak 16,21 ppm dengan selisih 3,79%. --- Incompatibility of a drug can result in loss of potency in the drug and increased toxicity or side effects of the drug. The purpose of this study was to obtain an overview of physicochemical incompatibility data between the active substance curcumin isolate and several excipients used in solid preparation formulations, including dextrose, lactose, mannitol, starch, sodium starch glycolate. The research was conducted using DSC method to analyze the thermal properties of the sample, FTIR to analyze the functional groups and chemical structure of the sample, and HPLC to analyze the content of the sample material mixture. Based on the results obtained curcumin in the analysis of thermal properties with DSC there is no interaction between excipients and isolates, the melting point of the isolate does not change significantly, but changes in enthalpy energy. In the analysis of functional groups using FTIR, it is known that the sample does not experience incompatibility, indicated by the absence of changes and shifts in wave numbers. In the analysis of levels with HPLC, the substance that most reduces curcumin levels is starch excipients which have a concentration value of 16.21 ppm with a difference of 3.79%.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	inkompatibilitas, isolat kurkumin, sifat termal, gugus fungsi. incompatibillity, curcumin isolate, thermal characteristics, functional group
Subjects:	R Medicine > RS Pharmacy and materia medica R Medicine > RZ Other systems of medicine
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	15 Jun 2024 01:34
Last Modified:	26 Jun 2024 01:29
URI:	http://repository.stfi.ac.id/id/eprint/213

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