PENGARUH KOMBINASI BASIS GEL GELATIN DAN KARAGENAN DALAM FORMULASI GUMMY KURKUMIN

NURUL HARTATI, - (2025) PENGARUH KOMBINASI BASIS GEL GELATIN DAN KARAGENAN DALAM FORMULASI GUMMY KURKUMIN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Kurkumin merupakan senyawa aktif dari rimpang kunyit (Curcuma longa L.) dikenal memiliki aktivitas farmakologi seperti antioksidan, antiinflamasi, dan imunomodulator. Namun, senyawa ini memiliki kelemahan berupa rasa pahit dan stabilitas yang rendah. Penelitian ini bertujuan untuk menghasilkan gummy dengan karakteristik sediaan gummy yang paling optimum dan menentukan formula gummy yang paling disukai berdasarkan tingkat kesukaan panelis. Sembilan formula dibuat dengan variasi total konsentrasi gelling agent 7%, 8%, dan 9% serta rasio gelatinkaragenan yang berbeda. Evaluasi dilakukan terhadap parameter organoleptik, pH, keragaman bobot, kadar air, elastisitas, homogenitas, kadar kurkumin, dan stabilitas. Hasil penelitian menunjukkan bahwa formula F7 (gelling agent 9% tanpa karagenan) memiliki elastisitas tertinggi (8,75 cm), namun kadar kelembapan relatif tinggi. Formula F8 (gelatin-karagenan rasio 5:1) menunjukkan hasil paling optimal, dengan kelembapan rendah (0,67%), elastisitas baik (6,25 cm), dan stabilitas kurkumin yang tinggi. Dengan demikian, kombinasi gelatin dan karagenan terbukti memengaruhi karakteristik fisik-kimia gummy. Formula F8 diidentifikasi sebagai formula optimum sedangkan formula 7 memperoleh tingkat kesukaan tertinggi dari panelis dengan skor rata-rata 8,45. ------ Curcumin is an active compound derived from the rhizome of turmeric (Curcuma longa L.), known for its pharmacological activities such as antioxidant, antiinflammatory, and immunomodulatory effects. However, its bitter taste and low stability present challenges in formulation. This study aims to develop gummy preparations with the most optimal characteristics and to identify the most preferred formula based on panelist acceptability. Nine formulas were developed using varying total concentrations of gelling agents (7%, 8%, and 9%) and different gelatin-carrageenan ratios. The formulations were evaluated based on organoleptic properties, pH, weight uniformity, moisture content, elasticity, homogeneity, curcumin content, and stability. Results showed that Formula F7 (9% gelatin without carrageenan) exhibited the highest elasticity (8.75 cm), though with relatively high moisture content. Formula F8 (gelatin-carrageenan ratio 5:1) demonstrated the most optimal results, with low moisture content (0.67%), good elasticity (6.25 cm), and high curcumin stability. Thus, the combination of gelatin and carrageenan significantly influenced the physicochemical characteristics of the gummies. Formula F8 was identified as the optimum formulation, while Formula F7 received the highest panelist preference with an average hedonic score of 8.45.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Kurkumin, gummy, gelatin, karagenan, kombinasi basis gel, evaluasi fisik-kimia. ----- Curcumin, gummy, gelatin, carrageenan, gel base combination, physicochemical evaluation.
Subjects:	Q Science > Q Science (General) R Medicine > RS Pharmacy and materia medica
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	04 Sep 2025 03:06
Last Modified:	04 Sep 2025 03:06
URI:	http://repository.stfi.ac.id/id/eprint/2761

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