FORMULASI DAN UJI STABILITAS FISIK GEL EKSTRAK ETANOL DAUN TEMBELEKAN (Lantana camara L.) SEBAGAI ANTIINFLAMASI TOPIKAL
DOI:
https://doi.org/10.33143/jhtm.v9i2.4216Abstrak
Tumbuhan tembelekan (Lantana camara L.) merupakan tumbuhan yang tumbuh liar di berbagai tempat, tumbuhan ini termasuk famili Verbenacae. Tumbuhan tembelekan mempunyai banyak manfaat, salah satu diantaranya adalah sebagai antiinflamasi. Tujuan dari penelitian ini yaitu untuk mengetahui senyawa aktif dari ekstrak etanol daun tembelekan, untuk membuat formulasi gel dan mengetahui stabilitas fisik dari formulasi sediaan gel ekstrak etanol daun tembelekan. Metode penelitian yang digunakan adalah metode eksperimental laboratorium dan deskriptif. Proses ekstraksi menggunakan metode maserasi dengan pelarut etanol 96%. Uji fitokimia dilakukan untuk melihat senyawa aktif. Formulasi sediaan gel dibuat dalam 4 formula yaitu F1 (sediaan gel tanpa ekstrak), F2 (sediaan gel dengan penambahan EEDT 2 g), F3 (sediaan gel dengan penambahan EEDT 4 g) dan F4 (sediaan gel dengan penambahan EEDT 6 g). Uji stabilitas fisik sediaan gel yang dilakukan meliputi uji organoleptis, uji pH, uji daya sebar, uji homogenitas dan uji kesukaan. Rendemen yang dihasilkan dari proses ekstraksi daun tembelekan ialah 22,95%. Hasil uji fitokimia menunjukkan bahwa EEDT mengandung senyawa fenolik, tanin, steroid, saponin dan flavonoid. EEDT memiliki senyawa antiinflamasi yaitu saponin dan flavonoid. Sediaan gel EEDT yang optimal adalah F2. Sifat fisika kimia yang dihasilkan F2 yaitu pH 5,7, daya sebar 6 cm, bersifat homogen dan tidak ada butiran kasar, warna kuning kecoklatan, aroma seperti teh/cincau dan teksturnya semisolid. F2 paling disukai dibandingkan F3 dan F4 dilihat dari warna, aroma dan tekstur sediaan gel.Â
Kata kunci: Daun tembelekan, ekstrak etanol, antiinflamasi, gel, stabilitas fisik gel.
Tembelekan plant (Lantana camara L.) are plants that grow wild in various places, these plants belong to the Verbenacae family. The plant have many benefits, one of them is as anti-inflammatory. The purpose of this research are to know the active compound from ethanol extract of tembelekan leaf, to make gel formulation and to know the physical stability of the formulation of gel preparation of ethanol extract of tembelekan leaf. The research method used in this research was laboratory experimental and descriptive method. The extraction process uses a maceration method with 96% ethanol solvent. Phytochemical tests were performed to see the active compounds. The gel preparation formulation was prepared in 4 formulas, F1 (gel preparation without extract), F2 (gel preparation with addition of 2 g EEDT), F3 (gel preparation with 4 g EEDT addition) and F4 (gel preparation with 6 g EEDT addition). Physical stability test of gel preparation that havebeen done include organoleptic test, pH test, spreading test, homogeneity test and favorite test. The yield of tembelekan leaf extraction process was 22.95%. The results of phytochemical test showed that EEDT containes phenolic compounds, tannins, steroids, saponins and flavonoids. EEDT has antiinflammatory compounds namely saponins and flavonoids. The optimal EEDT gel preparation was F2. Physical properties of chemical F2 was pH 5.7, the power of spread of 6 cm, was homogeneous without coarse grains, brownish yellow, tea aroma / cincau and semisolid texture. F2 was the most preferred compared to F3 and F4 seen from the color, aroma and texture of the gel preparation.
Keywords: Tembelekan leaf, ethanol extract, anti-inflammatory, gel, physical stability gel.
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