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Formulasi Tablet Hisap Ekstrak Daun Sosor Bebek (Kalanchoe pinnata P.) Sebagai Antiseptik Hasil Pengeringan Beku Dengan Maltodekstrin Sebagai Pengikat

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ABSTRACTrn(A) NURUL HIDAYATRI (2006210153)rn(B) FORMULATION LOZENGES OF SOSOR BEBEK LEAVES EXTRACTrn(Kalanchoe pinnata P.) AS AN ANTISEPTIC AS RESULT OF FREEZErnDRYING METHOD WITH MALTODEXTRIN AS BINDERrn(C) xiv + 85 pages; 29 table; 8 images; 26 attachmentsrn(D) Key word : sosor bebek leaves, antiseptic, freeze drying, lozenges,rnmaltodextrin.rn(E) Sosor bebek leaves (Kalanchoe pinnata P.) contain saponin, bryophyllin, andrnphenolic compounds that have activity as an antiseptic In this study, sosorrnbebek leaves are made into lozenges as an antiseptic because of its usernpractical and longer resides in the mouth so that the effect of inhibition of microbialrnachieved. First ethanol thick extract of sosor bebek leaves dried by freezerndrying method and using 10% of maltodextrin concentration. Then do thernlozenges dose determination based on the results of the MIC test equalizedrnagainst povidon iodine 1%. After that sosor bebek leaves extract is formulatedrninto lozenges with the direct compression method using maltodextrin as binderrnwith various concentrations of 10%, 20%, 30%, 40% and without maltodextrin.rnThen lozenges tested the physical quality and antiseptic power with DDH testrntablet. MIC test results obtained by the concentration of 400 mg/mL whichrnhave inhibitory against Streptococcus mutans, which after synchronized withrniodine povidon 1% to 520 mg/mL. Formulation results obtained formula withrn40% of maltodextrin concentration has the characteristics of the best lozenges,rntablets are white with yellowish, aromatic smell, sweet taste, uniformity ofrnweight 2.0389 g; uniformity of size tablet with a diameter of 20.15 mm andrnthickness of 5,18 mm; friability 0.9%; hardness 17.625 kg/cm2 andrndisintegration time of 28.66 minutes. Based on statistical analysis of tabletrnhardness using Oneway ANOVA method obtained results that the variation ofrnthe concentration of maltodextrin provides a significant difference to thernhardness (
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Jakarta : FFUP., 2010

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Bahasa

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