OPTIMASIORALLY DISSOLVING FILMEKSTRAK DAUN SUNGKAI (PERONEMA CANESCENS) MENGGUNAKAN PULLULAN DAN MALTODEKSTRIN SEBAGAI FILM FORMING AGENT DENGAN RESPONSE SURFACE METHOD

FARHAN, ALIZA and Miksusanti, Miksusanti and Wijaya, Dina Permata (2022) OPTIMASIORALLY DISSOLVING FILMEKSTRAK DAUN SUNGKAI (PERONEMA CANESCENS) MENGGUNAKAN PULLULAN DAN MALTODEKSTRIN SEBAGAI FILM FORMING AGENT DENGAN RESPONSE SURFACE METHOD. Undergraduate thesis, Sriwijaya University.

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Abstract

Sungkai leaves (Peronema canescens) contain various secondary metabolites, one of which is flavonoids. Flavonoids themselves have the potential as immunomodulators to prevent Covid-19. Sungkai leaf extract has an unpleasant bitter taste causing the lack of utilization of sungkai leaf. The preparation of orally dissolving film is expected to be able to overcome the problems of sungkai leaf extract by covering the taste and attractive appearance. The orally dissolving film of sungkai leaf extract will be formulated with variations in the concentration of pullulan and maltodextrin polymers using the Design-Expert® application with the response surface methodology, the central composite design approach, which produces 9 formulas with different concentrations of pullulan and maltodextrin and determined the thickness response, percent elongation. , folding endurance, and disintegration time in order to obtain an orally dissolving film of sungkai leaf extract with physical conditions that meet the requirements so that the optimum formula will be obtained. Phytochemical screening of sungkai leaf extract produced flavonoids, alkaloids, terpenoids, tannins, and saponins. The total flavonoid content of sungkai leaf extract produced was 450.9 mgQE/g extract. The optimum formula used pullulan and maltodextrin concentrations of 346,032 mg and 100 mg, respectively. The optimum formula resulted in a thickness of 0.098 mm, an elongation percentage of 42.212%, a folding resistance of 441.34 and a disintegration time of 24 seconds. The optimum formula had a pH of 5.4, uniformity of weight 0.064 mg, uniformity of levels 104,202 ± 4.193%, drug release of 97% at 30 seconds, good organoleptic results after stability test with levels produced in cycle 6 of 97,113 ± 1,030%. The resulting hedonic test conducted on 30 respondents resulted in an average assessment of taste, texture, color, and aroma of 4, 3, 2, 3. Keywords: Pullulan, Maltodextrin, Sungkai Leaf, Response Surface Methodology, Central Composite Design Daun sungkai (Peronema canescens) mengandung berbagai senyawa metabolit sekunder salah satunya flavonoid. Flavonoid sendiri memiliki berpotensi sebagai imunomodulator untuk mencegah Covid-19. Ekstrak daun sungkai memiliki rasa pahit yang tidak enak menyebabkan kurangnya untuk memanfaatkan daun sungkai. Sediaanorally dissolving film diharapkan dapat mengatasi permasalahan dari ekstrak daun sungkai dengan menutupi rasa dan tampilan yang menarik. Sediaan orally dissolving filmekstrak daun sungkai akan diformulasikan dengan variasi konsentrasi polimer pullulan dan maltodextrin menggunakan aplikasi Design-Expert® dengan metode responsesurface methodology pendekatan central composite design yang menghasilkan 9 formula dengan variasi konsentrasi pullulan dan maltodextrin yang berbeda dan ditentukan respon ketebalan, persen elongasi, daya tahan lipat, dan waktu hancur agar diperoleh orally dissolving filmekstrak daun sungkai dengan kondisi fisik yang memenuhi persyaratan sehingga nantinya didapatkan formula optimum. Skrining fitokimia ekstrak daun sungkai menghasilkan flavonoid, alkaloid, terpenoid, tannin, dan saponin. Kadar total flavonoid ekstrak daun sungkai yang dihasilkan sebesar 450,9 mgQE/g ekstrak. Formula optimum menggunakan konsentrasi pullulan dan maltodextrin berturut-turut sebesar 346.032 mg dan 100 mg. Formula optimum menghasilkan ketebalan 0.098 mm, persen elongasi 42,212 %, daya tahan lipatan 441,34, waktu hancur 24 detik. Formula optimum memiliki pH 5,4, keseragaman bobot 0,064 mg, keseragaman kadar 104.202 ± 4.193 %, pelepasan obat sebesar 97 % pada 30 detik, organoleptis dihasikan baik setelah uji stabilitas dengan kadar yang dihasilkan pada siklus ke 6 sebesar 97.113 ± 1.030 %. Uji hedonik yang dihasilkan yang dilakukan kepada 30 responden menghasilkan rata- rata penilaian pada rasa, tekstur, warna, dan aroma berturut-turut sebesar 4, 3, 2, 3. Kata kunci: Pullulan, Maltodextrin, Daun Sungkai, Response Surface Methodology, Central Composite Design

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Teknologi Farmasi, Bahan Alam
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160-167 Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic) R Medicine > RS Pharmacy and materia medica > RS192-199 Pharmaceutical technology
Divisions:	08-Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User:	Aliza Farhan
Date Deposited:	03 Jun 2022 07:03
Last Modified:	03 Jun 2022 07:03
URI:	http://repository.unsri.ac.id/id/eprint/71630

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