Abstrak Temulawak adalah tanaman yang tumbuh berumpun, yang telah dimanfaatkan oleh sebagian masyarakat Indonesia, baik sebagai obat tradisional, sebagai pewarna maupun sebagai bahan pangan. Perlu dibuat sediaan tablet hisap agar dapat digunakan dengan nyaman dan praktis. Tujuan penelitian ini adalah untuk menguji pengaruh kombinasi bahan pengisi sorbitol dan laktosa terhadap karakteristik granul ekstrak rimpang temulawak dan terhadap mutu fifik tablet hisap ekstrak temulawak. Tablet hisap esktrak rimpang temulawak dibuat dengan campuran bahan pengisi sorbitol dan laktosa dengan konsentrasi berbeda yaitu F1 (sorbitol 5%: laktosa 95%), F2 (Sorbitol 10% dan laktosa 90%), F3 (Sorbitol 15%: Laktosa 85%), F4 (Sorbitol 20% : laktosa 80%), F5 (Sorbitol 25%: laktosa 75%). Tablet dibuat dengan granulasi basah. Penelitian ini menggunakan desain eksperimental laboratorium dengan melakukan pengamatan dan pencatatan hasil dari formulasi tablet hisap ekstrak rimpang temulawak (Curcuma xanthorrhiza Roxb) dengan bahan pengisi sorbitol dan laktosa. Data yang diperoleh dianalisis menggunakan SPSS versi 21 dengan metode ANOVA oneway dengan tingkat kepercayaan 95%. Hasil dari penelitian ini yaitu konsentrasi sorbitol dan laktosa terbaik untuk menghasilkan tablet hisap ekstrak temulawak adalah konsentrasi sorbitol (5%) dan laktosa (95%) dengan kecepatan alir 16,5±0,304 g/detik, persen kompresibilitas 6,57±0,069%, kadar lembab 1,47±0,06%, kekerasan 10,25±0,79 kP. Dari penelitian ini dapat disimpulkan bahwa penambahan konsentrasi sorbitol dapat menurunkan sifat tabletasi dan memperbaiki sifat fisik dari granul, makin tinggi konsentrasi sorbitol kekerasan tablet semakin menurun, dan meningkatkan kerapuhan dan waktu hancur tablet. Sedangkan semakin banyak konsentrasi laktosa meningkatkan sifat alir sudut diam, persen kompresibilitas dan menurunkan kadar lembab. Kata kunci : Temulawak, Tablet hisap, Sorbitol, Laktosa Abstrak Temulawak is a plant that grows in clumps, which has been used by some Indonesian people, both as traditional medicine, as a dye and as a food ingredient. It is necessary to make lozenges so that they can be used comfortably and practically. The purpose of this study was to examine the effect of the combination of sorbitol and lactose as fillers on the granule characteristics of the temulawak rhizome extract and on the physical quality of the lozenges of the temulawak extract. Temulawak rhizome extract lozenges were made with a mixture of sorbitol and lactose as fillers with different concentrations, namely F1 (sorbitol 5%: lactose 95%), F2 (Sorbitol 10% and lactose 90%), F3 (Sorbitol 15%: Lactose 85%), F4 (Sorbitol 20%: lactose 80%), F5 (Sorbitol 25%: lactose 75%). Tablets are prepared by wet granulation. This study used a laboratory experimental design by observing and recording the results of the formulation of lozenges of temulawak rhizome extract (Curcuma xanthorrhiza Roxb) with sorbitol and lactose as fillers. The data obtained were analyzed using SPSS version 21 with the one-way ANOVA method with a 95% confidence level. The results of this study are the best concentrations of sorbitol and lactose to produce lozenges of temulawak extract are concentrations of sorbitol (5%) and lactose (95%) with a flow rate of 16.5±0.304 g/second, percent compressibility 6.57±0.069%, moisture content 1.47±0.06%, hardness 10.25±0.79 kP. From this research, it can be concluded that the addition of sorbitol concentration can decrease the tableting properties and improve the physical properties of the granules, the higher the sorbitol concentration, the lower the tablet hardness, and increase the friability and disintegration time of the tablets. Meanwhile, the more lactose concentration increases the flow angle of repose, the percent compressibility and reduces the moisture content Keywords : Temulawak, Lozenges, Sorbitol, Lactose Keywords : Temulawak, Lozenges, Sorbitol, Lactose
Research on organic liquid soap formulations and the effectiveness test of Echericia coli bacteria from Aloe vera (Aloe vera linn) have been conducted. This research aims to formulate and test the effectiveness of liquid soap preparations using natural ingredients. The formulation is made by aloe vera leaves, sodium chloride, suji leaf coloring, and the lime scent with concentrations of 10%, 25%, and 50%. The results of the research organoleptic test process were the results of soap preparations with liquid texture, the lime scent and the typical green color of suji leaves. The pH of the observations was 6 for various concentrations. High liquid soap foam with 10% concentration obtained an average of 89.27 mm, a concentration of 25%, 69.46 mm, and a concentration of 50% with an average of 52.05 mm. the result of liquid test specific soap obtained from 10% concentration is 1.037g / ml, 25% concentration is 1.048 g / ml and 50% concentration is 1.059 g / ml. the resultsof research obstacles zone on Echericia coli bacteria obtained an average of 16.7 mm for a concentration of 10%, 18.7 mm for a concentration of 25%, and a obstacles zone of 22.7 mm for a concentration of 50% and for irritation test 100% found no irritation.
The examination effect of salam leaf ethanolic extract where the purposed of this study was to determine the effect and concentration of salam leaves as antidiarrheals. Ethanol extract dosages of salam leaf given orally (mg/kgbw) was 15;20;25;30;and 35, carried out abservations on mice starting diarrhea, weight of faeces, frequency diarrhea, and the duration of diarrhea for 5 hours. Loperamide HCl given dose of 1 mg/kg is used comparison with negative control CMC-Na, and comparison of Loperamide HCl was the 56th minute, 57,3; 57,9; 59; 58; 64,3 ; 54,3. Stool weight obtained an average of 0,34; 0,35; 0,32; 0,25; 0,27; 0,53; 0,21. The frequency of diarrhea was 8,8; 8,6; 8,9; 9,3; 8,6; 11,2; 8,5. Onset of diarrheal was average of minutes was 206,8; 207,6 ; 209,2; 209; 206,2; 230 and 88. From the research results obtained ethanol extract salam leaves given antidiarrheal effects with an optimum dose of 35mg/kgbw.
Moringa leave is medicinal plant type that often used by society. Flavonoid and saponin are the content of moringa leave which have benefit as immunomodulator. Moringa leave using can be more practical and easy to used by making as pharmaceutical preparation. Drying temperature and time have a great effect on the physical properties of granule and tablet manufacturing. The objective of this research is to find out the effect of drying temperature and time on the physical-mechanical properties of granule and physical-disintegrant properties of moringa leave extract tablet by wet granulation method. The research method using experimental laboratory methods is correlational (causation). Moringa leave extract tablet was made with 6 formulations by various drying temperature and time. Drying temperature and time which used are FI 40°35', FII 50°35', FIII 60°35', FIV 40°45', FV 50°45', FVI 60°45'. Each formulation was carried out physical properties test of granule and tablet. The data obtained were compared to the pharmacopoeai and other literature and carried out statistical test. In order to know the effect of temperature using Shapiro-Wilk test, then continued ANOVA test, while for the effect of time using independent sample T-test with 95% confidence level, then continued Turkey-HSD test. The result of the test showed that the differences of drying temperature and time have effect on the physical properties of tablet, namely, hardness, brittleness, and disintegration time. The increasing of drying temperature and time are able to reduce the brittleness, increase the hardness, and prolong disintegration time of tablet.
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