FORMULASI, KARAKTERISASI, DAN STABILITAS GEL NIOSOM EKSTRAK KULIT NANAS (Ananas comosus (L.) Merr) SEBAGAI ANTIOKSIDAN
DOI:
https://doi.org/10.36423/pharmacoscript.v8i2.2295Keywords:
Ekstrak Kulit Nanas, Ananas comosus (L.) Merr, Niosom, Antioksidan, Efisiensi PenjerapanAbstract
Ekstrak kulit nanas (Ananas comosus (L.) Merr) mempunyai kandungan flavonoid yang berpotensi sebagai sumber antioksidan. Khasiat senyawa flavonoid dapat dimanfaatkan menjadi produk kecantikan diantaranya dalam bentuk gel. Tujuan dari penelitian ini adalah untuk memperbaiki bioavalilabilitas yang kurang baik dari flavonoid dimodifikasi menjadi sediaan dalam bentuk nanovesikel jenis niosom untuk mengoptimalkan penyerapan zat aktif. Niosom dibuat dengan menggunakan metode dingin. Basis niosom dan niosom ekstrak dikarakterisasi melalui ukuran partikel, indeks polidispersitas, zeta potensial, dan morfologi. Hasil karakterisasi basis niosom dan niosom ekstrak diperoleh bahwa sediaan berturut-turut menghasilkan ukuran partikel 98,82 nm dan 125,9 nm ; nilai indeks polidispersitas 0,3209 dan 0,3396, nilai potensial zeta -13,8 mV dan -16,17 mV, dan bentuk niosom ekstrak sferis. Sediaan gel niosom dievaluasi melalui organoleptik, pH, viskositas, daya sebar, daya lekat, stabilitas fisik dengan freeze thaw. Hasil evaluasi diperoleh bahwa Formula 3 menghasilkan sifat fisik gel niosom ekstrak kulit nanas terbaik dengan organoleptik kental, bau khas, serta berwarna kuning jernih, dan tidak ada pemisahan; pH 4,567±0,200; viskositas 11131,1±1031,56 cps, daya sebar 5,61±0,285, daya lekat 34,428±13,550, serta stabil secara fisik melalui pengujian freeze thaw. Pengujian efisiensi penjerapan sediaan niosom ekstrak dan gel niosom diperoleh hasil sebesar 94,7960% dan 95,8224%.
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