Lozenges Formulation of Mixed Extract of Curcuma Xanthorrhiza Roxb and Kaempferia Galanga L Using Combination of Filler Agents Manitol – Maltodextrin

Mixture of temulawak and kencur is usually used to increase appetite, but the usual dosage form is less practical and unstable. It is therefore will be better to make it into lozenges, that will be more practical and acceptable. This research aims to determine the effect of filler agent manitol-maltodextrin variations to the physical characteristics of granule, tablet, and the flavor of the tablet. The extracts of temulawak and kencur were made by percolation using ethanol 70%, wet granulated, and made for three formulas of combination manitol-maltodextrin (100:0, 85:15, 70:30). Results showed that the combination of manitol-maltodextrin had affected the time of flow, physical behavior of granule and lozenges compactibility, except for appearance test. The result of flavor test showed respondents stated formula I was sour, and the formula II and III were bitter

Formulasi Kombinasi Pemanis Sukrosa Dan Aspartam Terhadap Sifat Fisik Tablet Hisap Ekstrak Etanol Daun Pare (Momordica Charantina L.)

The bitter melon leaves has been used as a cough medicine by the community and the taste has a very bitter. The consider of acceptability and easy to use of the ethanol extract of bitter melon leaves made preparations lozenges with a combination of sweetener sucrose and aspartame. This study aims to determine the physical characteristics lozenges of ethanol extract of bitter melon leaves with a combination of sweetener sucrose and aspartame, and flavor acceptance by the respondent. The ethanol extract of bitter melon leaves made by maceration using ethanol 70% as solvent. Lozenges made in 5 formula based on a combination of sweeteners sucrose and aspartame are FI (sucrose 10%: aspartame 0%), FII (sucrose 6%: aspartame 4%), FIII (sucrose 5%: aspartame 5%), FIV (sucrose 4 %: aspartame 6%), FV (sucrose 0%: 10% of aspartame). The wet granulation method used for manufactured of lozenges. The granules tested physical properties include the flow rate, angle of repose and compressibility. Lozenges was tested physical properties include uniformity of weight, hardness, friability, time of solubility and hedonic test. Data from the granul assay compared with a standard reference. Data of fragility and time of solubility analyzed using the Kruskal-Wallis test statistically. Data of uniformity of weight and hardness were analyzed using one way ANOVA test, and for uniformity of weight followed by Tukey\u27s test, with a level of 95%. Data hedonic were analyzed descriptively. 40 The results showed that the combination of sweetener sucrose and aspartame on the lozenges of ethanol extract of bitter melon leaves are requirements of physical and there is a difference the uniformity of weight in FI and FIII, FII and FIII. The lozenges of FIV have a taste that acceptance by 85% of respondents

Antioxidant Activity of Cream Dosage Form of Tomato Extract (Solanum Lycopersicum L.)

Premature aging skin condition characterized by dry, scaly, rough and accompanied by the appearance of wrinkles and dark spots or blemishes has become to be a women fearing thing, especially among women in reproductive age. Factors causing premature aging are internal factors (health, stamina, stress and hormonal changes) and external factors (free radicals, sunlight and pollutants). Free radicals can be prevented by antioxidant compounds either synthetic or natural materials. Tomato is one of the natural antioxidants. The most antioxidant content in tomato is lycopene. Tomato is used in the form of tomato juice made by extraction method. Tomato in their use directly is less effective so that tomato is made in the form of cream. Cream compositions were made by variation concentration of tomato juice (5%, 10%, 15%, and 20%). The antioxidant activity was tested by DPPH method. Physical stability parameters tested in this research were homogenity, viscosity, dispersive power, adhesion, cream separation ratio and pH. Data were analyzed by Kolmogorov-Smirnov test, one way ANOVA test and Tukey test. Organoleptic test data, the physical properties of the cream, and the type of emulsion were analyzed descriptively .The results showed that tomato juice has antioxidant activity with IC50 value 2,69%. The increase in the concentration of tomato juice gave significantly different results in all formulas except the formulas III and IV that were not significantly different. The IC50 values cream of tomato juice were 9,12%; 708%; 3,61%; and 2,85% respectively for the cream with tomato extract concentration of 5%, 10%, 15%, 20%. This showed that the higher the concentration of tomato juice, the higher the antioxidant activity as indicated by the lower of IC50 value. The increase in the concentration of tomato juice as active ingredients provided significantly different results for difference antioxidant activity, color, and smell, but did not cause significant differences in the consistency, viscosity, dispersive power, time and pH

Formula Optimization Of Lozenges Containing Alpinia Galanga (L.) Stuntz Rhizome Extract With A Combination Of Mannitol And Sucrose Sweeteners Using Simplex Lattice Design Method

Galangal (Alpinia galanga (L.) Stuntz) has many benefits for the health. Galangal is used as a tonic traditionally, but the dose is unknown, so it is necessary to be formulated. Lozenges was selected for the formulation of galangal because its practical and comfortable form. Taste is an important parameter for the lozenges so a mixture of mannitol and sucrose are used in this formulation. This research aims to optimize the lozenges formulation using a mixture of mannitol and sucrose with Simplex Lattice Design method. Galangal rhizome was extracted by maceration using 70% ethanol. Lozenges were made in three formulas, Formula A (100%: 0%), Formula B (50%: 50%), and Formula C (0%: 100%) with SLD in wet granulation method. Granule mass was sieved through the sieve no. 10 and dried in an oven at 60°C, then dried granule was mixed homogeneously with magnesium stearate-talk and tested for its physical properties include flow rate and compactibility. The granule was compressed into tablets and tested for its physical properties, including weight uniformity, hardness, friability, dissolving time, and tasting test. The data which was obtained were used to create a profile of physical properties of the granule and the taste of the tablet. Optimum formula was selected based on the highest total response. The tablet was created based on the optimum formula and tested physical properties of granule and tablets. The data was obtained and compared theoritically and statistically using the T-Test. The result showed that optimum formula of galangal rhizome extract lozenges is a formula with ratio 25% maintol : 75% sucrose. The optimum formula of the flow rate and granule compactibility and significantly different between verification and SLD calculations, while the dissolved time and the respon of tablets flavor are not significantly different. The dominant composition of sucrose can increase granule's compactibility response, dissolving time, and tasting test of lozenges, lowering the response speed of the flow of granules

Optimatization of Sucrose and Aspartame Composition as Sweetening Agent in Mengkudu Fruit Ethanolic Extract Effervescent-tablet Formulation

Mengkudu (Morinda citrifolia L.) has been widely used as traditional medicine. Its unpleasant smell and flavor urge a more acceptable dosage formulation. The aim of this research was to optimize the composition of sucrose and aspartame as sweetening agent in effervescent tablet formulation by using Simplex Lattice Design method. Effervescent tablets were produced by fusion method in five (5) different formulas, i.e. formula I (100% sucrose), II (suucrose-aspartame=75%:25%), III (sucrose-aspartame=50%:50%), IV (sucrose-aspartame=25%:75) dan V (100% aspartame). Effervescent granules were evaluated for mass density, flowing time, tapping index and compactibility characteristics. The effervescent tablets were tested for weight uniformity, hardness, friability, and disintegration time characteristics as well as TLC profile chromatogram. Data was analyzed by one way ANOVA, Scheffe method and Kruskall-Wallis with significance level 95%. The tablet acceptability was tested among 30 respondents. The results showed that the different composition of sucrose-aspartame influence the physical characteristics of granules and tablets effervescent produced. More sucrose content will increase the hardness, lower the friability but prolong the disintegration time. 70% respondents chose formula III as the best formula. Evaluation of SLD data recommended sucrose and aspartame in 42:58 proportion as the most optimum formula