STUDI INKOMPATIBILITAS ISOLAT MANGOSTIN TERHADAP EKSIPIEN DENGAN FUNGSI PENGISI PADA SEDIAAN SOLID

SECILIA SRI RAMAYUNI SINAGA, - (2024) STUDI INKOMPATIBILITAS ISOLAT MANGOSTIN TERHADAP EKSIPIEN DENGAN FUNGSI PENGISI PADA SEDIAAN SOLID. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Mangostin (C24H22O6), senyawa utama dalam manggis dengan aktivitas anti-kanker dan anti-inflamasi, berpotensi dikembangkan menjadi sediaan padat. Dalam tahap preformulasi, uji inkompatibilitas mangostin dengan eksipien sediaan padat, terutama bahan pengisi (filler), sangat penting dilakukan. Penelitian ini bertujuan untuk mengevaluasi potensi inkompatibilitas isolat mangostin dengan eksipien sediaan solid yaitu sukrosa, maltodekstrin, dan manitol. Metode yang digunakan meliputi pencampuran perbandingan 1:1 menggunakan roller mixer 60 rpm selama 10 menit, pengamatan organoleptis dan morfologi, analisis homogenitas menggunakan spektrofotometer UV-Vis, analisis kristalinitas menggunakan X-Ray Diffraction (XRD), analisis sifat termal dengan Differential Scanning Calorimetry (DSC), analisis Loss On Dry (LOD) menggunakan moisture balance, analisis gugus fungsi menggunakan Fourier Transform Infrared (FTIR) dan analisis kadar menggunakan High Performance Liquid Chromatography (HPLC). Hasil menunjukkan bahwa ketiga campuran (mangostin-sukrosa, mangostinmaltodekstrin, dan mangostin-manitol) tidak mengalami perubahan fisik atau aglomerasi, dan tetap homogen. Difraktogram, termogram dan spektrum IR campuran mangostin dengan ketiga eksipien juga menunjukkan bahwa sampel mempertahankan struktur dan bentuknya masing-masing. Hasil LOD dari masingmasing sampel campuran memenuhi persyaratan, yaitu 1,1833% - 4,44% dan kadar yang masih dalam rentang keberterimaan akurasi, yaitu 45,775% - 54,117%. Berdasarkan penelitian, dapat disimpulkan bahwa mangostin diduga memiliki potensi inkompatibilitas yang rendah dengan sukrosa, maltodekstrin, dan manitol. ---- Mangostin (C24H22O6), the main compound in mangosteen with anti-cancer and anti-inflammatory activities, has the potential to be developed into solid preparations. In the preformulation stage, the incompatibility test of mangostin with solid preparation excipients, especially fillers, is very important. This study aims to evaluate the potential incompatibility of mangostin isolates with solid preparation excipients, namely sucrose, maltodextrin, and mannitol. The methods used include mixing a 1:1 ratio using a 60 rpm roller mixer for 10 minutes, organoleptic and morphological observations, homogeneity analysis using a UVVis spectrophotometer, crystallinity analysis using X-Ray Diffraction (XRD), thermal property analysis using Differential Scanning Calorimetry (DSC), Loss On Dry (LOD) analysis using moisture balance, functional group analysis using Fourier Transform Infrared (FTIR) and content analysis using High Performance Liquid Chromatography (HPLC). The results showed that the three mixtures (mangostin-sucrose, mangostin-maltodextrin, and mangostin-mannitol) did not experience physical changes or agglomeration, and remained homogeneous. Diffractograms, thermograms and IR spectra of the mangostin mixture with the three excipients also showed that the samples maintained their respective structures and shapes. The LOD results of each mixture sample met the requirements, namely 1.1833% - 4.44% and levels that were still within the accuracy acceptance range, namely 45.775% - 54.117%. Based on the study, it can be concluded that mangostin is suspected of having low incompatibility potential with sucrose, maltodextrin, and mannitol.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Inkompatibilitas, Isolat Mangostin, Sukrosa, Maltodekstrin, Manitol. ----- Incompatibility, Mangostin Isolate, Sucrose, Maltodextrin, Mannitol
Subjects:	Q Science > Q Science (General) R Medicine > R Medicine (General)
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	26 Aug 2024 08:37
Last Modified:	26 Aug 2024 08:37
URI:	http://repository.stfi.ac.id/id/eprint/1070

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