Optimization of cardamom fruit ethanol extract gel with combination of HPMC and Sodium Alginate as the gelling agent using Simplex Lattice Design

Kartika Jurnal Ilmiah Farmasi Pub Date : 2022-01-31 DOI:10.20885/jif.specialissue2022.art13

Wati Eliana Putri, Metha Anung Anindhita

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引用次数: 3

Abstract

Abstract Background: Cardamom has been studied and proven to be effective as an antibacterial. Gel preparations are preferred because they have advantages such as being easy to apply, providing a cooling effect, and being able to deliver drugs well. Objective: The purpose of this study was to make a gel formulation of ethanolic cardamom fruit extract by optimizing the combination of the gelling agent of HPMC and sodium alginate using the simplex lattice design (SLD). Methods: Cardamom fruit extract was obtained by extracting cardamom fruit simplicia using 70% ethanol. The formulation of the gel preparation from cardamom fruit extract was optimized using the SLD method on Design Expert. There were 5 gel formulas made and evaluated including organoleptic, pH, viscosity, spreadability, and adhesion. The independent variables in SLD were the amount of HMC and sodium alginate, while the responses included viscosity, spreadability, and adhesion. Optimal formula selection is done by using a numerical approach. Results: FI (HPMC 3.75% and sodium alginate 2.75%) and FII (HPMC 3.50% and sodium alginate 3.00%) met the test criteria for all the tests performed. The optimal formula suggested by SLD is a combination of 3.53% HPMC and 2.98% sodium alginate with a desirability value of 1.00. The predicted value for each response was the viscosity of 214.83 dPa.s, dispersion of 5.38 cm, and adhesion of 50.08 seconds. The optimal formula showed a dispersion value of 5.37cm. The results of the t-test indicated that the dispersion value of the observed results is not significantly different from the prediction software. Conclusion: Based on this research, it can be concluded that the use of a combination of HPMC and sodium alginate as a gelling agent can be optimized by using a simplex lattice design to obtain the optimum formula for cardamom fruit extract gel. Keywords: gel, hpmc, sodium alginate, SLD, kapulaga

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采用单纯形晶格设计优化以HPMC和海藻酸钠为胶凝剂的豆蔻醇提物凝胶

摘要背景:豆蔻作为一种有效的抗菌药物已被研究并证实。凝胶制剂是首选，因为它们具有诸如易于应用，提供冷却效果以及能够很好地递送药物等优点。目的:采用单形晶格设计(SLD)优化胶凝剂HPMC与海藻酸钠的组合，制备乙醇豆角果提取物的凝胶配方。方法:采用70%乙醇提取粗豆蔻提取物。在Design Expert上采用SLD法对豆蔻果提取物凝胶制剂的配方进行了优化。制备了5种凝胶配方，并对其感官、pH、粘度、涂抹性和粘附性进行了评价。SLD的自变量是HMC和海藻酸钠的量，而响应包括粘度、铺展性和粘附性。采用数值方法对公式进行优选。结果:FI (HPMC为3.75%，海藻酸钠为2.75%)和FII (HPMC为3.50%，海藻酸钠为3.00%)均符合检测标准。SLD建议的最佳配方为3.53% HPMC和2.98%海藻酸钠的组合，理想值为1.00。每个响应的预测值为214.83 dPa。S，分散5.38 cm，粘附50.08秒。最佳配方的色散值为5.37cm。t检验结果表明，观测结果的离散度值与预测软件无显著差异。结论:在本研究的基础上，可以通过单形晶格设计对HPMC和海藻酸钠作为胶凝剂的组合使用进行优化，得到豆蔻提取物凝胶的最佳配方。关键词:凝胶，hpmc，海藻酸钠，SLD, kapulaga

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Kartika Jurnal Ilmiah Farmasi

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审稿时长

16 weeks