PREPARASI ETOSOM EKSTRAK ETANOL BIJI KOPI (Coffea arabica L.) MENGGUNAKAN VARIASI KONSENTRASI SOYA LESITIN DAN ETANOL
Abstract
Penelitian ini bertujuan untuk mendapatkan perbandingan konsentrasi antara soya lesitin dan etanol agar menghasilkan etosom ekstrak etanol biji kopi hijau dengan efisiensi penjerapan terbaik serta mengetahui perbedaan permeasi antara gel etosom ekstrak etanol biji kopi hijau dan gel ekstrak etanol biji kopi. Ekstraksi biji kopi hijau dilakukan dengan metode maserasi menggunakan pelarut etanol 70%. Selanjutnya ekstrak diformulasikan dalam bentuk etosom menggunakan soya lesitin dengan konsentrasi yang divariasikan. Selanjutnya etosom diformulasikan dalam bentuk gel kemudian diuji laju permeasinya dan dibandingkan dengan gel ekstrak etanol biji kopi. Lipid yang digunakan adalah soya lesitin dan alkohol yang digunakan adalah etanol 95%. Perbandingannya dipilih berdasarkan formula yang paling banyak menjerap ekstrak etanol biji kopi hijau. Optimasi penjerapan dilakukan dengan menaikkan konsentrasi soya lesitin dan etanol hingga diperoleh penjerapan optimum. Pengujian permeasi dilakukan dengan sediaan gel etosom berbasis karbopol dan menggunakan kulit manusia secara in vitro. Berdasarkan hasil penelitian, diperoleh etosom ekstrak etanol biji kopi hijau dengan bentuk Large Unilamellar Vesicles (LUV) dengan ukuran 0,63–12,08 µm. Formula dengan perbandingan b/b soya lesitin : etanol (1:10) dapat menjerap ekstrak etanol biji kopi (EEBK). Uji permeasi menunjukkan bahwa total polifenol EEBK dalam sediaan gel etosom adalah 2,03 mg dalam waktu 240 menit dengan kecepatan lintas membran 1,37 mg/menit cm2. Sedangkan permeasi EEBK dalam sedian gel ekstrak adalah 3,12 mg dalam waktu 240 menit dengan kecepatan lintas membran 1,23 mg/menit cm2.References
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