Formula Optimization of Noni Fruit Extract Gel (Morinda Citrifolia L.) As An Antioxidant By Simplex Lattice Design Method
| Main Authors: | Ekowati, Dewi, Yuliaswari, Evie, Rejeki, Endang Sri |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | ind |
| Terbitan: |
Fakultas Farmasi Universitas Setia Budi
, 2016
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| Online Access: |
http://ejurnal.setiabudi.ac.id/ojs/index.php/farmasi-indonesia/article/view/100 http://ejurnal.setiabudi.ac.id/ojs/index.php/farmasi-indonesia/article/view/100/97 |
Daftar Isi:
- Noni Fruit (Morinda citrifolia L.) contains polyphenols, flavonoids, saponins, which plays a role as an antioxidant. Noni fruit extract is formulated in gel dosage form for the comfortness and convenience of topical use. This research aims to obtain the optimum formula noni fruit gel which effective as an antioxidant. Gel formula was optimazed by method of Simplex Lattice Design (SLD). design-expert 8.0.6.1. Gel formula was preparated using CMC-Na base (A) and (B) Carbopol 940 so it was obtained 3 formula, i.e. F1 (100% A:0% B), F2 (50% A:50% B), F3 (0% A:100% B) and then was optimized based on physical properties of viscosity, adhesivity, power spread and the shift of viscosity. The SLD's equation was used to make the gel with the response a total of physical prop erties of the gel the most optimum. Optimum gel tested antioxidant activity by using DPPHmethod. Antioxidant activity the ï¬ maximum and operating time so the IC50 values were obtained through analysis of probit with the use of vitamin C as a comparison. The optimum formula of noni fruit extract gel obtained by SLD method was the formula contained CMC-Na 78,92% : carbopol 940 21,08% with the desirability value of 0,511. The t-test results of viscosity, power latched onto, power spread and the shift of viscosity shows no significant difference. The results demonstrated the optimum gel fruit noni had antioxidant activity with IC50 value of 92,875 ppm.
- Buah mengkudu (Morinda citrifolia L.) mengandung polifenol, flavonoid, saponin yang menunjukkan perannya sebagai antioksidan. Ekstrak buah mengkudu diformulasikan dalam bentuk gel untuk kenyamanan dan kemudahan pemakaian topikal. Penelitian ini bertujuan untuk mendapatkan formula sediaan gel yang paling optimum yang berkhasiat sebagai antioksidan. Formula gel ekstrak buah Mengkudu dilakukan optimasi dengan metode Simplex Lattice Design (SLD) design-expert 8.0.6.1. Formula gel menggunakan basis CMC-Na (A) dan Carbopol 940 (B) sehingga didapatkan 3 formula, yaitu F1 (100% A:0% B), F2 (50% A:50% B), F3 (0% A:100% B) lalu dioptimasi berdasarkan sifat fisik viskositas, daya lekat, daya sebar, dan pergeseran viskositas. Gel optimum diuji aktivitas antioksidan dengan menggunakan metode DPPH. Aktivitas antioksidan dihitung dengan menentukan ï¬ maksimum dan operating time sehingga didapat nilai IC50 melalui analisa probit dengan digunakan vitamin C sebagai pembandingnya. Hasil penelitian diperoleh Formula optimum Gel yaitu CMC-Na sebesar 78,92% dan carbopol 940 sebesar 21,08% dengan nilai desirability 0,511. Hasil uji-t dari viskositas, daya lekat, daya sebar, dan pergeseran viskositas menunjukkan tidak ada beda signifikan antara berbagai Formula. Aktivitas antioksidan gel dengan nilai IC50 sebesar 92,875 ppm.