Formulasi dan Karakterisasi Nanopartikel Kitosan Ekstrak Sari Buah Juwet (Syzygium cumini) menggunakan metode Gelasi Ionik

Formulation and characterization of Chitosan Nanoparticle of Juwet (Syzygium cumini) Fruit Extract Using Ionic Gelation Method

Authors

  • Wahida Hajrin Universitas Mataram Author
  • Wayan Cintya Ganes Budastra Universitas Mataram Author https://orcid.org/0000-0003-3495-5537
  • Yohanes Juliantoni Universitas Mataram Author
  • Windah Anugrah Subaidah Universitas Mataram Author

Keywords:

Gelasi Ionik, Kitosan, Nanopartikel, Syzygium cumini

Abstract

Buah juwet memiliki potensi yang tinggi untuk dikembangkan sebagai obat karena adanya kandungan senyawa polifenol. Senyawa polifenol mudah terdegradasi sehingga stabilitasnya perlu ditingkatkan melalui pembentukan nanoenkapsulasi. Tujuan dari penelitian ini adalah menentukan formula nanopartikel ekstrak sari buah juwet (Nano SBJ) yang memiliki karakteristik yang baik. Penentuan formula dilakukan menggunakan pseudoternary phase diagram berdasarkan nilai % transmitan dan % EE. Formula Nano SBJ yang diperoleh dilakukan karakterisasi meliputi % transmitan, % EE, ukuran partikel, polydispersity index, dan zeta potensial. Formula Nano SBJ yang diperoleh adalah kitosan, ekstrak SBJ, dan Na TPP berturut-turut sebesar 0,347%, 0,627%, dan 0,047%. Hasil karakterisasi Nano SBJ yang diperoleh adalah % EE sebesar 30,72%, diameter rata-rata partikel sebesar 138,1±7,9 nm, PdI sebesar 0,839±0,043, dan zeta potensial sebesar 34,9±1,2 mV. Nano SBJ yang terbentuk merupakan partikel berukuran nano dan memiliki stabilitas yang baik, namun memiliki entrapment efficiency yang rendah.

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Published

2024-11-14

Issue

Vol. 3 No. 5 (2021): J. Sains Kes.

Section

Articles

How to Cite

Formulasi dan Karakterisasi Nanopartikel Kitosan Ekstrak Sari Buah Juwet (Syzygium cumini) menggunakan metode Gelasi Ionik: Formulation and characterization of Chitosan Nanoparticle of Juwet (Syzygium cumini) Fruit Extract Using Ionic Gelation Method. (2024). Jurnal Sains Dan Kesehatan, 3(5), 742-749. https://jsk.ff.unmul.ac.id/index.php/JSK/article/view/499