Hasil Pencarian  ::  Simpan CSV :: Kembali

Abstrak :
Salah satu komoditi pangan yang telah diteliti memiliki khasiat sebagai nutrasetika dalam pencegahan risiko diabetes adalah daun murbei Morus alba Linn. Penelitian ini bertujuan untuk membuat formula tablet effervescent dari ekstrak daun murbei. Tablet effervescent dibuat dalam 3 tiga formula yang dibedakan berdasarkan konsentrasi effervescent mix nya yaitu formula I 50 formula II 60 dan formula III 70. Ketiga formula dievaluasi berdasarkan persyaratan tablet effervescent yang baik dan diuji waktu larutnya. Formula yang terpilih diuji kesukaan terhadap parameter penampilan aroma dan rasa pada 30 panelis. Hasil evaluasi tablet menunjukkan ketiga formula memenuhi persyaratan tablet berdasarkan parameter organoleptis keragaman bobot keseragaman ukuran kekerasan dan keregasan. Hasil pengujian terhadap waktu larut yang diperoleh yaitu formula I 4 03 0 15 menit formula II 3 85 0 10 menit dan formula III 3 71 0 10 menit. Selanjutnya pengujian terhadap pH larutan diperoleh nilai pH berkisar antara 5 26 0 03 hingga 5 76 0 02. Hasil uji kesukaan berdasarkan parameter penampilan aroma dan rasa secara berurutan menunjukkan nilai uji kesukaan 4 70 3 83 dan 3 73. Berdasarkan nilai uji kesukaan dapat disimpulkan bahwa sediaan tablet effervescent dapat diterima oleh panelis Oleh karena itu ekstrak daun murbei dapat digunakan sebagai bahan aktif dari tablet effervescent sebagai sediaan nutrasetika antidiabetik. ...... One of potential plant which can be used as nutraceutical dosage form's ingredient is mulberry leaves. Mulberry leaves have been suggested for preventing diabetes. The aim of this study was to optimize formula of effervescent tablet which contain mulberry leaves extract Effervescent tablets were made in three formulas. Formulas which were differentiated by its effervescent mix content are 50 effervescent mix content as formula I 60 effervescent mix content as formula II and 70 effervescent mix content as formula III. Thus each formula was evaluated by its effervescent tablet's characteristic and its disintegration time. Selected formula would have been tested by hedonic test to 30 panels. The result of effervescent tablet's evaluation showed that tablets have a good characteristic in term of appearance weight uniformity diameter size and thickness hardness and friability. Moreover pH of effervescent solution were in acceptable range between 5 26 0 03 and 5 76 0 02. The result of disintegration time of each formula was 4 03 0 15 minutes in formula I 3 85 0 10 minutes in formula II and 3 71 0 10 minutes in formula III. The scores of hedonic test for appearance smell and taste were 4 70 3 83 and 3 73 respectively. Based on the hedonic scores the effervescent tablet were acceptable for panels. Therefore mulberry leaves extract could be used as an active ingredient of effervescent tablets as anti diabetic nutraceutical dosage form.

Abstrak :
Spirulina platensis merupakan nutrasetika sebagai sumber nutrisi dan protein lengkap yang mengandung fikosianin atau pigmen biru yang berfungsi sebagai antioksidan. Tablet Spirulina platensis memiliki kekurangan dikarenakan bau dan rasa yang kurang menyenangkan sehingga dibuat menjadi tablet salut lapis tipis dengan penyalut pragelatinisasi pati singkong (PPS) dan hidroksipropil selulosa (HPC). Tablet inti dibuat secara kempa langsung dan konsentrasi penyalut yang digunakan adalah PPS 5%, HPC 5%, PPS-HPC (2:1) 3%, dan PPS 3%. Evaluasi sediaan tablet salut lapis tipis meliputi penampilan fisik, keseragaman bobot dan ukuran, ketebalan salut, kenaikan bobot, uji waktu hancur, dan uji disolusi. Hasil evaluasi tablet salut lapis tipis menunjukan bahwa proses penyalutan tablet Spirulina platensis sudah dapat menutupi rasa dan bau. Berdasarkan penampilan tablet salut lapis tipis Spirulina platensis diketahui bahwa formula larutan penyalut kombinasi F3 PPS-HPC (2:1) 3% memberikan hasil penyalutan yang baik. Hasil penyalutan F3 memberikan kenaikan bobot tablet sebesar 4,71 %, ketebalan lapisan penyalut 312 μm, dan waktu hancur 9,43 menit. Selain itu, kadar Spirulina platensis dalam tablet salut F3 dan disolusi selama 2 jam dievaluasi dengan hasil berturut-turut sebesar 86,48 dan 101,76 %. Berdasarkan hasil penelitian disimpulkan bahwa Spirulina platensis dapat dijadikan tablet salut lapis tipis untuk menutupi rasa dan baunya yang kurang menyenangkan. ......Spirulina platensis is a nutraceutical with a complete source of nutrients and proteins that contain phycocyanin or blue pigment known as antioxidants. Spirulina platensis tablets had the lacks of unpleasant odor and taste. Therefore, the aim of this study was to prepare and evaluate film coated tablets of Spirulina platensis. In this study, pregelatinized cassava starch (PCS) and hydroxypropyl cellulose (HPC) were used as coating polymers. The core tablets containing Spirulina platensis were prepared by direct compression method, then coated by 3% PCS, 5% PCS, 5% HPC, and 3% PCS-HPC (2:1). The coated tablets evaluation showed that the coating process could overcome the unpleasant odor and taste of Spirulina platensis. The results showed that Spirulina platensis tablets which were coated with PCS-HPC (2:1) 3% (F3) indicated the best criteria for film coated tablets. Futhermore, the weight increasing, coating thickness and disintegration time of F3 tablets were 4.71%, 312 μm and 9.43 minutes, respectively. Moreover, the Spirulina platensis contents in coated tablets and release cumulative amounts of Spirulina platensis during 2 hours were 86.48 and 101.76 %, respectively. Based on the results, Spirulina platensis could be prepared as film coated tablets dosage form, thus they might be a marketable and acceptable nutraceutical product.

Abstrak :
Minyak biji jinten hitam (Nigella sativa Linn.) berpotensi sebagai salah satu sumber zat aktif untuk nutrasetika, terutama antioksidannya, juga berbagai asam lemak, tokoferol, fenol, dan β-karoten. Minyak biji jinten hitam diformulasikan dalam emulsi ganda tipe W/O/W kemudian diamati stabilitas fisik, aktivitas antioksidan dalam sediaan, dan uji kesukaan. Dua formula dibuat dalam variasi penambahan NaCl 0,05M (formula 1 dan 3), tetapi tidak untuk dua formul lain (formula 2 dan 4) kemudian setiap formula divariasikan dengan konsentrasi tween 80 yang berbeda pada fase eksternal yaitu 1% (b/b) (formula 1 dan 2) dan 2% (b/b) (formula 3 dan 4). Stabilitas fisik diamati dari penyimpanan suhu rendah (4±2°C), kamar (27-30°C), dan tinggi (40±2°C), serta uji mekanik dan cycling test. Keseluruhan formula stabil dalam suhu kamar dan suhu rendah. Pada suhu tinggi dan cycling test, formula 3 (NaCl 0,05 M dan tween 80 2% (b/b)) memiliki kestabilan yang lebih baik daripada formula lainnya. Aktivitas antioksidan diuji menggunakan peredaman DPPH. Aktivitas antioksidan dalam sediaan lebih baik dibandingkan minyak karena penambahan protein kedelai berpotensi sebagai antioksidan juga. Penyimpanan sediaan akan menurunkan aktivitas antioksidan sediaan akibat autooksidasi. Formula emulsi ganda tipe W/O/W tersebut telah dapat memperbaiki aroma dan rasa minyak biji jinten hitam, tetapi belum untuk penampilannya. ......Black cumin seed oil (Nigella sativa Linn.) is potential as one of active subtances for nutraceutical, especially antioxidant, it also contains various fatty acids, tocopherol, phenol, and β-carotene. Black cumin seed oil was formulated in W/O/W typed double emulsion to be observed physical stability, antioxidant activity, and hedonic test. Two formulas were made with the addition of NaCl 0,05M (formula 1 and 3) but not for the others (formula 2 and 4) then each formulas varied with different concentration of tween 80 in the external phase which is 1% (w/w) (formula 1 and 2) and 2% (w/w) (formula 3 and 4). Physical stability test including the storage in low (4±2°C), ambiance (27-30°C), and high temperature (40±2°C); mechanical test; and cycling test. All formulas were stable in ambiance and low temperature. Whereas, in high temperature and cycling test, formula 3 (NaCl 0,05 M with tween 80 2% (w/w)) had better stability than others. Antioxidant activity was determined by DPPH silencing methods. The entire formulas have better antioxidant activity than the oil itself because of soy protein which is potential as antioxidant. Storage would reduce antioxidant activity because of autooxidation in formulas. Formulation W/O/W typed double emulsion has been able to improve the odour and flavor of black cumin seed oil, but not for the appearance.