FORMULASI EKSTRAK DAUN RAMBUTAN
(Nephelium lappaceum L.) PADA SEDIAAN SIRUP
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Derry, Evianna Pratiwi
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2020-12-23 02:24:24
Abstract :
Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia due to abnormalities of the metabolism of carbohydrates, fats, and proteins. Flavonoids are compounds that can reduce levels of glucose in the blood. Rambutan leaf (Nephelium lappaceum L) is one of the plants that contain flavonoids. This research is an experimental research aims to produce syrup for the treatment of diabetes with various concentrations of propylene glycol as a cosolvent. Rambutan leaf was extracted using maceration with 96% ethanol. Rambutan leaf extract made syrup preparations with propylene glycol at a concentration of 0%, 11%, 12% and 13%. Syrup obtained is tested includes the organoleptic test, homogeneity, BJ, pH, viscosity, displaced volume and acceptabillitas. Based on the research formulation of the rambutan leaf extract in the preparation of syrup showed that the addition of propylene glycol has an influence on the sense of providing a sweet taste so the addition of propylene glycol to improve the taste of the preparation of syrup rambutan leaf extract as well. The concentration of propylene glycol 11% produce a preparation of syrup rambutan leaf extract with the best physical stability.
Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia due to abnormalities of the metabolism of carbohydrates, fats, and proteins. Flavonoids are compounds that can reduce levels of glucose in the blood. Rambutan leaf (Nephelium lappaceum L) is one of the plants that contain flavonoids. This research is an experimental research aims to produce syrup for the treatment of diabetes with various concentrations of propylene glycol as a cosolvent. Rambutan leaf was extracted using maceration with 96% ethanol. Rambutan leaf extract made syrup preparations with propylene glycol at a concentration of 0%, 11%, 12% and 13%. Syrup obtained is tested includes the organoleptic test, homogeneity, BJ, pH, viscosity, displaced volume and acceptabillitas. Based on the research formulation of the rambutan leaf extract in the preparation of syrup showed that the addition of propylene glycol has an influence on the sense of providing a sweet taste so the addition of propylene glycol to improve the taste of the preparation of syrup rambutan leaf extract as well. The concentration of propylene glycol 11% produce a preparation of syrup rambutan leaf extract with the best physical stability.
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