Pengaruh Variasi Komponen Asam-Basa terhadap Stabilitas Fisik Sediaan Effervescent Ekstrak Rimpang Temulawak (Curcuma Xanthorrhiza Roxb.) selama masa Penyimpanan Dua Bulan
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Abstract
ABSTRAK-Kurkumin merupakan senyawa pada temulawak (Curcuma xanthorrhiza Roxb.) yang memiliki aksi antiinflamasi yang bekerja dengan menurunkan aktivitas sekresi TNF-α. Kurkumin memiliki rasa yang pahit jika dikonsumsi. Bentuk sediaan Effervescent dengan ekstrak kental dijadikan inovasi untuk mengatasi masalah tersebut dengan memproduksi CO2. Ekstrak kental didapat dari Materia Medika Batu, Malang. Granul dibuat dengan metode granulasi basah, dengan ekstrak kental dicampurkan dengan fase asam. Untuk mengetahui stabilitas granul Effervescent dilakukan uji stabilitas selama 2 bulan, pada penelitian ini digunakan tiga rasio yang berbeda dengan menggunakan asam sitrat, asam tartrat, dan natrium bikarbonat, yaitu 1:2:3,4; 1:1:2,9; 2:1:3,4. Granul dievaluasi karakteristik fisik sebelum dan sesudah direkonstitusi. Hasil evaluasi karakteristik fisik dilakukan dengan metode ANOVA One Way, menunjukkan bahwa rasio komponen asam dan basa stabil pada tinggi buih dan Effervescent time. Evaluasi yang dilakukan pada tiga formula, didapatkan bahwa formula II memiliki formula terbaik pada titik 4 dengan kecepatan alir 5,08 g/detik ± 0,02; sudut istirahat 32,20o ± 2,01; kandungan lembab 2,36 % ± 0,09; %fines 0,00% dan rata-rata ukuran partikel 51,74%; Rasio Haussner 1,29 ± 0,02; tinggi buih 5,40 cm ± 0,53; Effervescent time 223,55 detik ± 20,93; pH 5,45 ± 0,03; viskositas 33,77 cPs ± 5,77.
Kata kunci: temulawak, kurkumin, granul Effervescent, rasio komponen asam dan basa, karakteristik fisik dan pH
ABSTRACT-Curcumin is a compound in curcuma (Curcuma xanthorrhiza Roxb.) which has an anti-inflammatory action that works by reducing TNF-α secretion. Curcumin has a bitter taste when consumed. The Effervescent form of the thick extract of this compound is used as an innovation to overcome this problem by producing CO2. The thick extract was obtained from Materia Medika Batu, Malang. Granules were made by wet granulation method, with thick extract mixed with acid phase. To determine the stability of Effervescent granules, the stability test was carried out for 2 months. This study used three different ratios of citric acid, tartrate acid, and sodium bicarbonate, namely 1:2:3,4; 1:1:2,9; 2:1:3,4. Granules were evaluated for physical characteristics before and after reconstitution. The results analysis of the evaluation of physical characteristics were carried out using the One Way ANOVA method, indicating that the ratio of acidic and basic components was stable against in foam height and Effervescent time. The evaluation was carried out on three formulas, and it was deduced that formula II was the best formula at point 4 with a flow rate of 5.08 g/s ± 0.02; angle of repose 32.20º ± 2.01; moisture content 2.36% ± 0.09; %fines 0.00% and average particle size 51.74%; Haussner Ratio 1.29 ± 0.02; foam height 5.40 cm ± 0.53;Effervescent time of 223.55 seconds ± 20.93; pH 5.45 ± 0.03; viscosity of 33.77 cPs ± 5.77.
Keywords: curcuma, curcumin, Effervescent granule, acid-base component ratio, physical characteristics and pH
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