UJI AKTIVITAS ANTIOKSIDAN SERTA FORMULASI TABLET HISAP EKSTRAK KAYU SECANG (Caesalpinia sappan L.) DENGAN BAHAN PENGHANCUR SODIUM STARCH GLYCOLATE

Authors

  • Nuraini Ekawati
  • Widyandani Sasikirana
  • Eva Annisaa’
  • Intan Rahmania Eka Dini

Keywords:

secang, brazilin, antioksidan, tablet hisap, sodium starch glycolate, secang, brazilin, antioksidan, tablet hisap, sodium starch glycolate

Abstract

Secang merupakan salah satu tanaman Indonesia yang mempunyai khasiat sebagai antioksidan, antibakteri, antijerawat, antiinflamasi, serta memiliki aktivitas hipoglikemi, vasorelaksasi, dan hepatoprotektif. Komponen utama yang terdapat dalam kayu secang adalah brazilin yang bersifat sebagai antioksidan. Tujuan: Penelitian ini dilakukan untuk mengukur aktivitas antioksidan ekstrak kayu secang serta memformulasikan ekstrak kayu secang menjadi sediaan tablet hisap dengan  sodium starch glycolate (SSG) sebagai bahan penghancur Metode: Penentuan aktivitas antioksidan ekstrak kayu secang dilakukan dengan metode penangkapan radikal bebas DPPH  (2,2-difenil-1-pikrilhidrazil).  Ekstrak kayu secang diformulasikan menjadi  tablet hisap dengan metode granulasi basah menggunakan SSG dengan konsentrasi sebesar 3% (FI) , 8% (FII), dan 12% (FIII). Evaluasi sifat alir granul dilakukan melalui pengukuran waktu alir granul, sudut diam, dan indeks kompresibitas. Dilakukan uji keseragaman bobot, kekerasan, kerapuhan, dau uji waktu hancur terhadap tablet hisap yang dihasilkan.    Hasil: Esktrak kayu secang memiliki aktivitas antioksidan yang  kuat. Granul yang dihasilkan dari ketiga formula memiliki sifat alir yang baik. Hasil evaluasi sifat fisik tablet hisap menunjukkan bahwa ketiga formula memenuhi syarat pengujian keseragaman bobot, kerapuhan, kekerasan, waktu hancur.  Kesimpulan: Perbedaan konsentrasi SSG pada tablet hisap ekstrak kayu secang dapat mempengaruhi kerapuhan, kekerasan, dan waktu hancur sediaan. Peningkatan jumlah SSG pada formulasi tablet hisap ekstrak kayu secang tidak selalu dapat mempercepat waktu hancur sediaan.

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Published

2023-09-12

Issue

Vol. 27 No. 3 (2023): MFF SPECIAL ISSUE

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Articles

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