{"title":"将hpmcc作为GELLING AGENT的浓度变化的影响影响到leng画笔提取物(Alpinia gaan, L)的生理特征。schwartz)","authors":"Mikhania C.E., A. P. Aditama, Sri Agita Ningrum","doi":"10.53864/jifakfar.v3i1.154","DOIUrl":null,"url":null,"abstract":"The aim of this research was to know the influence of HPMC variation concentration as gelling agent againts physical properties antifungal extract galangal gel (Alpinia galanga (L) Swartz). Pre-experimental the one shot case study was used as the research design. Gel is formulated into three formulas with various concentration of HPMC 2% (F1), 3% (F2), and 4% (F3). The materials used in this research were galangal extract, propylenglycol, glycerin, methyl paraben, and aquadest. The result showed that the variation concentration of HPMC give influence to physical properties of organoleptic gel (form, smell and colour), viscosity, and spreadibility of gel but did not influence homogeneity and pH of the gel.","PeriodicalId":17737,"journal":{"name":"JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER","volume":"29 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"PENGARUH VARIASI KONSENTRASI HPMC SEBAGAI GELLING AGENT TERHADAP SIFAT FISIK GEL ANTIJAMUR EKSTRAK LENGKUAS (Alpinia galanga (L.) Swartz)\",\"authors\":\"Mikhania C.E., A. P. Aditama, Sri Agita Ningrum\",\"doi\":\"10.53864/jifakfar.v3i1.154\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this research was to know the influence of HPMC variation concentration as gelling agent againts physical properties antifungal extract galangal gel (Alpinia galanga (L) Swartz). Pre-experimental the one shot case study was used as the research design. Gel is formulated into three formulas with various concentration of HPMC 2% (F1), 3% (F2), and 4% (F3). The materials used in this research were galangal extract, propylenglycol, glycerin, methyl paraben, and aquadest. The result showed that the variation concentration of HPMC give influence to physical properties of organoleptic gel (form, smell and colour), viscosity, and spreadibility of gel but did not influence homogeneity and pH of the gel.\",\"PeriodicalId\":17737,\"journal\":{\"name\":\"JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER\",\"volume\":\"29 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.53864/jifakfar.v3i1.154\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.53864/jifakfar.v3i1.154","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
PENGARUH VARIASI KONSENTRASI HPMC SEBAGAI GELLING AGENT TERHADAP SIFAT FISIK GEL ANTIJAMUR EKSTRAK LENGKUAS (Alpinia galanga (L.) Swartz)
The aim of this research was to know the influence of HPMC variation concentration as gelling agent againts physical properties antifungal extract galangal gel (Alpinia galanga (L) Swartz). Pre-experimental the one shot case study was used as the research design. Gel is formulated into three formulas with various concentration of HPMC 2% (F1), 3% (F2), and 4% (F3). The materials used in this research were galangal extract, propylenglycol, glycerin, methyl paraben, and aquadest. The result showed that the variation concentration of HPMC give influence to physical properties of organoleptic gel (form, smell and colour), viscosity, and spreadibility of gel but did not influence homogeneity and pH of the gel.
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