THESA CINTANIA PUTRI, - (2023) FORMULASI GRANUL EFFERVESCENT KOMBINASI EKSTRAK TEMULAWAK (Curcuma zanthorrhiza Roxb.), JAHE (Zingiber officinale Rosc.), DAN STEVIA (Stevia rebaudiana Bert.) SEBAGAI ANTIOKSIDAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Temulawak, jahe, dan stevia merupakan tumbuhan yang memiliki khasiat sebagai antioksidan. Salah satu alternatif baru pemanfaatan kombinasi temulawak, jahe, dan stevia adalah dibuat dalam bentuk sediaan granul effervescent. Tujuan dari penelitian ini adalah mendapatkan sediaan granul effervescent yang memiliki aktivitas antioksidan dengan stabilitas yang baik dilihat dari evaluasi sediaan secara fisik. Pembuatan granul effervescent dilakukan dengan metode granulasi basah menggunakan polivinil pirolidon (PVP) sebagai pengikat dengan konsentrasi yang berbeda. Evaluasi sediaan granul effervescent yang dilakukan meliputi laju alir, sudut istirahat, kompresibilitas, kadar air, waktu larut, uji stabilitas fisik seperti uji organoleptik, kelarutan, uji pH selama penyimpanan 28 hari dan pengujian aktivitas antioksidan ditentukan dengan menggunakan metode Diphenyl hydrazyl picryl (DPPH). Hasil penelitian menunjukkan bahwa ekstrak temulawak dan jahe dapat dibuat granul effervescent dengan konsentrasi 8%. Berdasarkan hasil evaluasi menunjukkan bahwa granul effervescent selama penyimpanan 28 hari didapatkan sediaan yang stabil secara fisikokimia yaitu organoleptik, kelarutan dan pH. Hasil pengujian aktivitas antioksidan sediaan granul effervescent didapatkan nilai IC₅₀ sebesar 0,431 ppm merupakan antioksidan kuat. --- Curcuma, ginger, and stevia is a plant that has antioxidant properties. One of the new alternatives is the use of combinations curcuma, ginger, and stevia is in the form of effervescent granules. The purpose of this study was to obtain an effervescent granule preparation that has antioxidant activity with good stability in terms of physical evaluation of the preparation. The production of effervescent granules was carried out by wet granulation method using polyvinylpyrrolidone (PVP) as a binder with different concentration. Evaluation of effervescent granule preparations carried out included flow rate, angle of repose, compressibility, water content, dissolution time, physical stability tests such as organoleptic tests, solubility, pH tests during 28 days of storage and antioxidant activity tests were determined using the method Diphenylhydrazyl picryl (DPPH). The results showed that curcuma and ginger extracts can be made effervescent granules with a concentration of 8%. The results of the evaluation showed that the effervescent granules during 28 days of storage obtained physicochemically stable preparations, namely organoleptic, solubility and pH. The results of testing the antioxidant activity of effervescent granule preparations obtained an IC₅₀ value of 0.431 ppm which is a strong antioxidant.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Temulawak, jahe, stevia, granul effervescent, antioksidan. Curcuma, ginger, stevia, effervescent granule, antioxidant. |
| Subjects: | R Medicine > RS Pharmacy and materia medica R Medicine > RV Botanic, Thomsonian, and eclectic medicine |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 21 Jun 2024 01:11 |
| Last Modified: | 21 Jun 2024 01:11 |
| URI: | http://repository.stfi.ac.id/id/eprint/261 |
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