PENGARUH VARIASI KONSENTRASI XANTHAN GUM SEBAGAI SUSPENDING AGENT TERHADAP SIFAT FISIK SEDIAAN SUSPENSI EKSTRAK ETANOL DAUN KEMANGI (Ocimum sanctum)

Aisah, Farhani (2020) PENGARUH VARIASI KONSENTRASI XANTHAN GUM SEBAGAI SUSPENDING AGENT TERHADAP SIFAT FISIK SEDIAAN SUSPENSI EKSTRAK ETANOL DAUN KEMANGI (Ocimum sanctum). Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Kemangi leaves contain flavonoid compounds. Flavonoid compounds contained in basil can be used as hepatoprotectors. Flavonoid compounds have low solubility in water so that the dissolution rate and bioavailability is low. The ethanol extract of basil leaves is made as a suspension because it can cover up the bitter taste of the extract and to make it easier for patients who have difficulty taking tablets or capsules. Making suspension preparations is important for the addition of suspending agents, one of the suspending agents used is xanthan gum. The purpose of this study was to determine the effect of the concentration of xanthan gum suspending agent on the physical properties of suspension of basil leaf extract with a concentration variation of 0.2%; 0.3%; 0.4%. Suspension physical test is carried out by evaluating suspension preparations which include organoleptic, homogeneity, pH, density, viscosity, precipitation, redispersibility, and displaced volume. The test results using xanthan gum as a suspending agent produced a stable suspension during stability testing for 4 weeks. Formula 2 with a concentration of xanthan gum suspensions of 0.3% was chosen as the best formula based on physical quality and suspension stability with a pH of 4,4, viscosity 1.5 d.Pas, displaced volume 100%, density 1.0927, no sediment and no redispersion time.

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