MOHAMMAD FATCHUR ROHMAN, - (2026) PENGARUH PENAMBAHAN PIPERIN SEBAGAI BIOENHANCER TERHADAP KELARUTAN DAN PROFIL DISOLUSI α-MANGOSTIN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
α-Mangostin merupakan senyawa xanton utama dari kulit buah manggis (Garcinia mangostana L.) yang tergolong BCS kelas II dengan kelarutan sangat rendah dalam air, sehingga membatasi laju disolusi dan bioavailabilitasnya secara oral. Penelitian ini bertujuan mengevaluasi pengaruh penambahan piperin sebagai bioenhancer terhadap kelarutan dan profil disolusi α-mangostin secara in vitro. Pengujian kelarutan dilakukan menggunakan orbital shaker (400 rpm, 24 jam, 25°C), sedangkan profil disolusi dievaluasi menggunakan alat disolusi tipe II (50 rpm, 37 ± 0,5°C) dalam tiga media simulasi gastrointestinal: dapar HCl pH 1,2, dapar asetat pH 4,5, dan dapar fosfat pH 6,8. Rasio α-mangostin:piperin yang diuji adalah 1:0; 1:1; 1:5; dan 1:10. Penetapan kadar dilakukan menggunakan spektrofotometri UVVis pada λ 243 nm. Hasil pengujian kelarutan menunjukkan peningkatan yang signifikan dan dose-dependent (p < 0,001), dengan rasio 1:10 menghasilkan peningkatan kelarutan tertinggi sebesar 7,91 kali dibandingkan kontrol. Profil disolusi juga meningkat secara signifikan pada seluruh media uji (p < 0,001), dengan persentase disolusi tertinggi 6,92% pada rasio 1:10 dalam dapar asetat pH 4,5 pada menit ke-120. Peningkatan ini diduga terjadi melalui interaksi intermolekular, penghambatan agregasi, dan solubilisasi misel. Berdasarkan penelitian ini, dapat disimpulkan bahwa piperin berpotensi sebagai bioenhancer untuk meningkatkan karakteristik biofarmasetika α-mangostin meskipun belum memenuhi kriteria FDA (Disolusi ≥85% dalam 30 menit). ----- α-Mangostin is the major xanthone compound in mangosteen pericarp (Garcinia mangostana L.), classified as a BCS Class II compound with very low aqueous solubility, limiting its dissolution rate and oral bioavailability. This study evaluated the effect of piperine as a bioenhancer on the solubility and dissolution profile of α-mangostin in vitro. Solubility testing was performed using an orbital shaker (400 rpm, 24 hours, 25°C), while dissolution was evaluated using a type II apparatus (50 rpm, 37 ± 0.5°C) in three simulated gastrointestinal media: HCl buffer pH 1.2, acetate buffer pH 4.5, and phosphate buffer pH 6.8. The α-mangostin:piperine ratios tested were 1:0, 1:1, 1:5, and 1:10, with quantification by UV-Vis spectrophotometry at λ 243 nm. Solubility increased significantly in a dosedependent manner (p < 0.001), with the 1:10 ratio yielding a 7.91-fold increase over the control. Dissolution also increased significantly across all media (p < 0.001), reaching 6.92% at the 1:10 ratio in acetate buffer pH 4.5 at 120 minutes. This enhancement is attributed to intermolecular interactions, aggregation inhibition, and micellar solubilization. These findings indicate that piperine has potential as a bioenhancer for improving the biopharmaceutical characteristics of α-mangostin, although dissolution has not yet met the FDA criterion (≥85% within 30 minutes).
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | α-mangostin, piperin, bioenhancer, kelarutan, disolusi. --- α-mangostin, piperine, bioenhancer, solubility, dissolution. |
| Subjects: | R Medicine > R Medicine (General) R Medicine > RS Pharmacy and materia medica |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 19 Sep 2026 02:55 |
| Last Modified: | 19 Sep 2026 02:55 |
| URI: | http://repository.stfi.ac.id/id/eprint/4252 |
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