KARAKTERISASI KRISTALINITAS LEMAK BIJI TENGKAWANG (Shorea stepnotera Ridley) MENGGUNAKAN X-Ray Diffraction (XRD), Fourier Transform Infra Red (FTIR) dan Automatic Melting Point
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Institusion
Sekolah Tinggi Farmasi Indonesia Bandung
Author
VIEGA YOHANNA HERMAN, -
Subject
RS Pharmacy and materia medica
Datestamp
2019-09-03 07:21:19
Abstract :
Tengkawang (Shorea stenoptera Ridley) merupakan tanaman khas Kalimantan, dimana bijinya menghasilkan lemak nabati. Masyarakat Kalimantan menggunakan lemak biji tengkawang sebagai bahan dasar pembuatan minyak makanan, lilin, dan margarin. Selain itu lemak biji tengkawang juga dapat digunakan sebagai campuran sediaan farmasi seperti bahan baku kosmetika, suppositoria, dan sediaan semisolid lainnya. Lemak biji tengkawang akan mengalami perubahan kristalinitas selama proses pembuatan sediaan semisolid dengan adanya pemanasan, pendinginan, dan penyimpanan. Pada penelitian ini lemak biji tengkawang dilakukan preparasi pada suhu 37°C, dan disimpan pada tiga tempat penyimpanan yang berbeda yaitu pada suhu 14°C, dibekukan disuhu 24°C dan disimpan disuhu 14°C, disimpan pada suhu 24°C. Perubahan sifat polimorfisme dan stabilitas kristalinitas di identifikasi menggunakan menggunakan instrumen Fourier Transform Infra Red (FTIR), instrumen X-Ray Diffractometer (XRD), dan Automatic Melting Point. Hasil analisis lemak biji tengkawang belum mengalami perubahan sifat polimorfisme setelah diberi perlakuan seperti basis sediaan farmasi bentuk semisolid. Dari hasil pengujian FTIR, XRD, dan titik leleh diketahui bahwa stabilitas kristalinitas lemak biji tengkawang tidak mengalami perubahan setelaah dipreparasi.;---Tengkawang (Shorea stenoptera Ridley) is a typical plant of Borneo, where the seeds produce vegetable fat. The people of Kalimantan use the fat of tengkawang seeds as a base for producing food oils, candles, and margarine. In addition, tengkawang seed fat can also be used as a mixture of pharmaceutical preparations such as cosmetics, suppositories, and other semisolid preparations. Tengkawang seed fat will undergo changes in crystallinity during the process of making semisolid preparations by heating, cooling and storing. In this study, tengkawang seed fat was prepared at 37 ° C, and stored at three different storage areas at 14 ° C, frozen at 24 ° C and stored at 14 ° C, stored at 24 ° C. Changes in the nature of polymorphism and crystallinity stability were identified using the Fourier Transform Infra Red (FTIR) instrument, X-Ray Diffractometer (XRD) instrument, and Automatic Melting Point. The results of fat analysis of tengkawang seeds had not undergone changes in the nature of polymorphism after being treated as a semisolid pharmaceutical preparation base. From the results of testing FTIR, XRD, and melting point it is known that the stability of the fat crystallinity of tengkawang seeds did not undergo changes after preparation.
Tengkawang (Shorea stenoptera Ridley) merupakan tanaman khas Kalimantan, dimana bijinya menghasilkan lemak nabati. Masyarakat Kalimantan menggunakan lemak biji tengkawang sebagai bahan dasar pembuatan minyak makanan, lilin, dan margarin. Selain itu lemak biji tengkawang juga dapat digunakan sebagai campuran sediaan farmasi seperti bahan baku kosmetika, suppositoria, dan sediaan semisolid lainnya. Lemak biji tengkawang akan mengalami perubahan kristalinitas selama proses pembuatan sediaan semisolid dengan adanya pemanasan, pendinginan, dan penyimpanan. Pada penelitian ini lemak biji tengkawang dilakukan preparasi pada suhu 37°C, dan disimpan pada tiga tempat penyimpanan yang berbeda yaitu pada suhu 14°C, dibekukan disuhu 24°C dan disimpan disuhu 14°C, disimpan pada suhu 24°C. Perubahan sifat polimorfisme dan stabilitas kristalinitas di identifikasi menggunakan menggunakan instrumen Fourier Transform Infra Red (FTIR), instrumen X-Ray Diffractometer (XRD), dan Automatic Melting Point. Hasil analisis lemak biji tengkawang belum mengalami perubahan sifat polimorfisme setelah diberi perlakuan seperti basis sediaan farmasi bentuk semisolid. Dari hasil pengujian FTIR, XRD, dan titik leleh diketahui bahwa stabilitas kristalinitas lemak biji tengkawang tidak mengalami perubahan setelaah dipreparasi.;---Tengkawang (Shorea stenoptera Ridley) is a typical plant of Borneo, where the seeds produce vegetable fat. The people of Kalimantan use the fat of tengkawang seeds as a base for producing food oils, candles, and margarine. In addition, tengkawang seed fat can also be used as a mixture of pharmaceutical preparations such as cosmetics, suppositories, and other semisolid preparations. Tengkawang seed fat will undergo changes in crystallinity during the process of making semisolid preparations by heating, cooling and storing. In this study, tengkawang seed fat was prepared at 37 ° C, and stored at three different storage areas at 14 ° C, frozen at 24 ° C and stored at 14 ° C, stored at 24 ° C. Changes in the nature of polymorphism and crystallinity stability were identified using the Fourier Transform Infra Red (FTIR) instrument, X-Ray Diffractometer (XRD) instrument, and Automatic Melting Point. The results of fat analysis of tengkawang seeds had not undergone changes in the nature of polymorphism after being treated as a semisolid pharmaceutical preparation base. From the results of testing FTIR, XRD, and melting point it is known that the stability of the fat crystallinity of tengkawang seeds did not undergo changes after preparation.
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