Pektin adalah senyawa polisakarida yang larut dalam air dan merupakan asam-asam pektinat yang mengandung gugus-gugus metoksil. Fungsi utamanya sebagai bahan pengental dan pembentuk gel. Durian (Durio zibethinus L.) merupakan buah yang memiliki aroma yang sangat khas dan banyak diminati masyarakat karena memiliki rasa enak dan aroma yang harum. Buah durian terdiri dari tiga bagian yaitu daging buah sekitar 20-35%, biji sekitar 5-15% sisanya berupa bobot kulit yang mencapai 60-75% dari bobot total buah. Bagian kulit buah durian yang dapat dimanfaatkan sebagai sumber pektin yaitu pada bagian kulit dalam durian yang berwarna putih yang disebut juga dengan mesocarp. Tujuan dari penelitian ini adalah untuk melakukan karakterisasi serbuk pektin albedo durian yang dihasilkan dan mengetahui kualitas serbuk eksipien pharmaceutical grade dari pektin albedo durian. Penelitian ini dilakukan dengan metode refluks menggunakan pelarut asam sulfat. Pada kondisi keasaman pelarut pH 2, pH 3, dan pH 4, waktu ekstraksi 5 jam dan pada suhu 90⁰C. Hasil penelitian menunjukkan bahwa karakteristik pektin pH 3 lebih memenuhi kriteria sebagai eksipien pharmaceutical grade karena laju alir yang paling baik yaitu 4,368 g/detik, kerapatan mampat 0,590 g/mL, kompresibilitas 11,802%, sudut diam 20,124⁰, susut pengeringan 10%, kadar Pb 7,075 bpj dan kadar abu 10,760%.
Introduction: This study aimed to explore pharmacy students' and faculty members' perception of online learning at the Faculty of Pharmacy Universitas Andalas. Methods: A survey was administered to 522 undergraduate students, 140 pharmacist professional students, and 51 faculty members via an online electronic survey (Google Forms). Demographic data, online learning experiences, and online learning acceptance of students and faculty members were collected through the survey. Results: Five hundred forty-five students and 36 faculty members of the Faculty of Pharmacy Universitas Andalas participated in this study. Online learning was mostly delivered using Zoom, combined with other media (47.3%). The majority of faculty members and students agreed that online learning could achieve knowledge learning outcomes (LOs), but not attitude LOs and skills LOs. More than a half of students and faculty members perceived that online learning is less effective. Conclusion: In general, the faculty members and students perceived that online learning was not very effective and only considered to achieve some aspects of LOs. As the COVID-19 pandemic is not over yet, it seems that online learning is the reasonable option for conducting learning activities. However, the learning activities and media should be carefully selected to ensure the achievement of all aspects of LOs.
Objective: Curcumin belongs to BCS class IV, which has low solubility, around 7.8 µg/ml and its results of low bioavailability. The study aimed to enhance solubility and dissolution rate of curcumin by adsorption in mesoporous silica SBA-15. Methods: The synthesis of SBA-15 was done by using tetraethyl orthosilicate (TEOS) as silica precursors and Pluronic P123 (EO20PO70EO20) as template of pore-forming. Impregnation of curcumin in SBA-15 was conducted by evaporation in ethanol solution with 2:1 of curcumin: SBA-15 proportion. Curcumin-SBA-15 were characterized by Nitrogen Adsorption-Desorption Isotherm, Powder X-Ray Diffraction (PXRD), Fourier Transformed Infrared (FT-IR), Differential Scanning Calorimetry (DSC), and Scanning Electron Microscopy (SEM). The solubility test was performed by using an orbital shaker for 24 h in CO2-free distilled water. The dissolution rate was conducted in CO2-free distilled water using USP Type-II dissolution test apparatus. Results: Efficiency entrapment of curcumin-SBA-15 was 59.433%. The successful adsorption of curcumin in SBA-15 was confirmed by reducing its surface area (48.165 m2/g) and pore volume (0.073x10-1 cm3/g). The results of PXRD analysis showed that decreased in the intensity of the diffraction peak. In addition, the FTIR spectrum of curcumin-SBA-15 was similar to its intact component. The solubility and dissolution rate test of curcumin-SBA-15 enhanced 2.201 times and 3.214 times at 60 min compared to intact curcumin. Conclusion: It can be concluded that the adsorption of curcumin in SBA-15 increased both the solubility and dissolution rate of curcumin.
Temulawak (Curcuma xanthorrhiza Roxb.) merupakan komponen penyusun hampir setiapjenis obat tradisional yang ada di Indonesia.Kandungan dalam temulawak yang didugamemiliki efek untuk meningkatkan nafsu makan adalah minyak atsiri dan senyawakurkuminoid.Untuk meningkatkan keinginan masyarakat agar mau mengonsumsi temulawak,dilakukan pengembangan bentuk sediaan yaitu dibuat dalam bentuk chewable gum.Basis yangbiasa digunakan dalam pembuatan chewable gum adalah gelatin dan gliserin.Salah satu bahanyang memiliki karakteristik mirip dengan gelatin adalah karagenan. Tujuan penelitian iniadalah untuk membuat sediaan chewable gum dari ekstrak kering temulawak yang stabilsecara fisik dan disukai konsumen. Chewable gum dibuat dari ekstrak kering temulawakdengan berbagai variasi konsentrasi kappa karagenan sebagai pengenyal, yaitu 2%. 2,5% dan3%. Sediaan dibuat dengan cara melarutkan semua basis dengan aquadest. Data hasil evaluasidinalisis dengan One way Anova untuk mengetahui perbedaan yang bermakna secara signifikan(p 0,05). Berdasarkan hasil evaluasi dari ketiga formula yang dibuat, formulasi terbaikchewable gum ekstrak kering temulawak berdasarkan evaluasi fisik dan uji kesukaan diperolehformula 2 yang mengandung ekstrak kering temulawak 50 mg, gelatin 35%, gliserin 15%,kappa karagenan 2,5%, sodium benzoat 0,5%, stevia 20%, sorbitol 20%, dengan total bobotchewable gum 1700 mg. Pengaruh kappa karagenan sebagai bahan pengenyal terhadap sifatfisik chewable gum ekstrak kering temulawak dapat meningkatkan kepadatan sediaan.
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