STUDI INKOMPATIBILITAS ISOLAT KURKUMIN TERHADAP BASIS SEDIAAN EFFERVESCENT

SITI AISYAH MEGA JULIATI, - (2024) STUDI INKOMPATIBILITAS ISOLAT KURKUMIN TERHADAP BASIS SEDIAAN EFFERVESCENT. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Kurkumin memiliki banyak manfaat bagi kesehatan tetapi bersifat tidak larut air, sehingga pengembangan formula menggunakan basis effervescent menjadi pilihan. Dalam pengembangan produk farmasi penting untuk mepertimbangkan interaksi yang mungkin terjadi antara kurkumin dengan basis yang digunakan dalam formulasi. Penelitian bertujuan untuk mengetahui profil kadar dan profil inkompatibilitas sehingga diketahui potensi inkompatibilitas yang mungkin terjadi antara isolat kurkumin dengan basis sediaan effervescent seperti asam sitrat, asam tartrat, dan natrium bikarbonat. Metode penelitian meliputi uji homogenitas, organoleptik, mikroskopik, LOD, kristalinitas, dan sifat termal. Sampel disiapkan dengan mencampurkan kurkumin dengan basis effervescent perbandingan 1:1 pada kecepatan 60 rpm/menit selama 10 menit. Campuran kurkumin dengan asam tartrat dan natrium bikarbonat homogen, sedangkan asam sitrat tidak homogen. Semua campuran mengalami perubahan pada uji organoleptik. Nilai LOD yang meningkat dipengaruhi oleh sifat higroskopik dari eksipien yang digunakan. Difraktogram menunjukkan sampel mengalami pergeseran puncak pada campuran dengan asam sitrat, sedangkan campuran asam tartrat dan natrium bikarbonat masih mempertahankan strukturnya. Termogram campuran asam sitrat dan natrium bikarbonat mengalami pergeseran titik leleh ke arah yang lebih tinggi. Dari penelitian ini diketahui sampel campuran kurkumin dengan asam sitrat dan natrium bikarbonat berpotensi inkompatibel sedagkan campuran dengan asam tartrat memiliki potensi inkompatibilitas rendah. Penelitian lanjutan diperlukan untuk memastikan interaksi yang terjadi. ---- Curcumin has many health benefits but is water-insoluble, making the development of formulas using an effervescent base a suitable option. In pharmaceutical product development, it is important to consider potential interactions between curcumin and the bases used in the formulation. This research aims to determine the profile of curcumin content and incompatibility profiles to identify potential incompatibilities that may occur between curcumin isolate and effervescent base materials such as citric acid, tartaric acid, and sodium bicarbonate. The research methods include homogeneity testing, organoleptic evaluation, microscopic examination, LOD, crystallinity, and thermal properties. Samples were prepared by mixing curcumin with effervescent bases at a 1:1 ratio at a speed of 60 rpm for 10 minutes. The mixture of curcumin with tartaric acid and sodium bicarbonate was homogeneous, whereas with citric acid, it was not. All mixtures underwent changes in the organoleptic test. The increased LOD values were influenced by the hygroscopic properties of the excipients used. The diffractogram showed a peak shift in the mixture with citric acid, while the mixtures with tartaric acid and sodium bicarbonate retained their structure. The thermogram of the mixtures with citric acid and sodium bicarbonate showed a shift in the melting point to a higher range. From this study, it was found that the mixtures of curcumin with citric acid and sodium bicarbonate have a potential for incompatibility, whereas the mixture with tartaric acid has a low potential for incompatibility. Further research is needed to confirm the interactions that occur.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	kurkumin, pengujian inkompatibilitas, basis effervescent. ---- curcumin, incompatibility testing, effervescent base
Subjects:	Q Science > QD Chemistry R Medicine > R Medicine (General)
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	26 Aug 2024 04:04
Last Modified:	26 Aug 2024 04:04
URI:	http://repository.stfi.ac.id/id/eprint/1055

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