FORMULASI DAN UJI STABILITAS FISIK SEDIAAN SIRUP
EKSTRAK ETANOL DAUN SIRIH HIJAU (Piper betle L)
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Sekar, Ayu Praditya Retna Dewi
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-03-02 03:55:29
Abstract :
One of the plants used as an alternative treatment is green betel leaf. Green betel leaf (Piper betle L) has flavonoid chemical flavonoid which is used as hepatoprotector. Solution preparations have the advantage of being easy to use, have a sweet taste, fragrant aroma and are easily absorbed in the digestive tract so this research was made in syrup preparation. The purpose of this study was to determine the effect of variations in propylenglycol concentration on the physical properties of syrup and to determine the concentration of propylenglycol which produced good physical stability of syrup. Green betel leaf was extracted using maceration method with 70% ethanol. Green betel leaf extract is made as syrup using propylenglycol with concentrations of 11%, 12%, and 13%. The syrup obtained was tested including organoleptic, homogeneity, clarity, pH, specific gravity, viscosity, transferred volume and hedonity. Based on the research of green betel leaf extract formulation in syrup preparations that the addition of variations of propylenglycol concentration can affect physical properties by increasing specific gravity, viscosity, pH and at a concentration propilenglikol 12% produces good physical stability and is more widely accepted among the public.
One of the plants used as an alternative treatment is green betel leaf. Green betel leaf (Piper betle L) has flavonoid chemical flavonoid which is used as hepatoprotector. Solution preparations have the advantage of being easy to use, have a sweet taste, fragrant aroma and are easily absorbed in the digestive tract so this research was made in syrup preparation. The purpose of this study was to determine the effect of variations in propylenglycol concentration on the physical properties of syrup and to determine the concentration of propylenglycol which produced good physical stability of syrup. Green betel leaf was extracted using maceration method with 70% ethanol. Green betel leaf extract is made as syrup using propylenglycol with concentrations of 11%, 12%, and 13%. The syrup obtained was tested including organoleptic, homogeneity, clarity, pH, specific gravity, viscosity, transferred volume and hedonity. Based on the research of green betel leaf extract formulation in syrup preparations that the addition of variations of propylenglycol concentration can affect physical properties by increasing specific gravity, viscosity, pH and at a concentration propilenglikol 12% produces good physical stability and is more widely accepted among the public.
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