FORMULASI NANOSUSPENSI EKSTRAK KERING RIMPANG TEMULAWAK (Curcuma xanthorrhiza Roxb.) DENGAN METODE GELASI IONIK DAN UJI AKTIVITAS ANTIOKSIDAN
DOI:
https://doi.org/10.47219/ath.v7i2.163Keywords:
: temulawak, nanosuspension, ionic gelation, antioxidantAbstract
Temulawak (Curcuma xanthorhiza Roxb.) mengandung kurkumin berkhasiat sebagai antioksidan. Rendahnya kelarutan, ketersediaan hayati dan stabilitas menjadi kendala untuk dikembangkan sebagai sediaan oral. Tujuan penelitian adalah memformulasi ekstrak kering menjadi nanosuspensi antioksidan dengan metode gelasi ionik. Dilakukan optimasi nanosuspensi terhadap empat formula yang mengandung konsentrasi ekstrak kering sebesar : 100-700 x IC50. Penetapan formula optimum dari ke-empat formula berdasarkan: stabilitas, ukuran partikel dan indeks polidispersitas. Formula optimum dikarakterisasi meliputi: morfologi, potensial zeta, efisiensi penjerapan dan aktivitas antioksidan dengan metode DPPH. Formula dengan 100 x IC50 paling stabil, ukuran partikel 300,4 nm dan indeks polidispersitas 0,292 ditetapkan sebagai formula optimum. Hasil karakterisasi nanosuspensi formula optimum: potensial zeta +47,7; efisiensi penjerapan 63,49% dan aktivitas antioksidan IC50, 30,22 bpj. Ekstrak kering dapat diformulasikan sebagai nanosuspensi antioksidan dan berpotensi dikembangkan sebagai sediaan oral.
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