Category: artikel

Artikel

MINIMUM INHIBITORY CONCENTRATION TEST OR CRUDE EXTRACT OF Nigella sativa Linn. SEEDS AND ITS FORMULATION IN LOZENGES

Abstract

Nigella sativa Linn. Is well known in many biological activities. The aim of this study were to fine antibacterial activities of Nigella sativa Linn. Crude extract against Streptococcus pyogenes as Minimum Inhibitory Concentration (MIC) with dilution method and its formulation in lozenges dosage form. Taste perception test of the lozenges, was then taken to 30 volunteers. The result showed that MIC of Nigella sativa Linn. Crude extract was 3,92 mg/ml. From the formulation used of 5%, 10%, and 15% Nigella sativa Linn. Crude extract; performed a different physical charateristics on weight uniformity, friability, and hardness in each 5%, 10%, and 15% Nigella sativa Linn. Crude extract lozenges. The 20 volunteers agreed that a 5% Nigella sativa Linn. Crude extract lozenges was the most preferred taste.

Key words : Nigella sativa Linn., lozenges, MIC

Author(s): Endang Dwi Wulansari, Endang Diyah Ikasari, Lidya Sulaiman, Daniar Bayu Kusumo
Date published: 2012-11-01 00:00:00
PDF | Link OJS |
Written by Comments Off on MINIMUM INHIBITORY CONCENTRATION TEST OR CRUDE EXTRACT OF Nigella sativa Linn. SEEDS AND ITS FORMULATION IN LOZENGES Posted in article, artikel

THE OPTIMIZATION OF AVICEL PH 101 AND MANNITOL IN Nigella sativa L. EXTRACT TROCHES BY SIMPLEX LATTICE DESIGN

ABSTRACT

Nigella sativa L. Is one of herbs that can be used as antibacterical against Steptococcus pyogenes. We did the optimization of the avicel PH 101 and mannitol in Nigella sativa L. Troches by simplex lattice design (SLD). The result showed that the optimum proportion formula was 0.1 part of avicel PH 101 : 0.9 part of mannitol, with flow rate 11.5034 g/sec, moisture content 2.83%, compressibility 6.34%, hardness 4.26 kg, and friability 0.45%. The granule flow rate, moisture content, compressibility, hardness of troches with avicel PH 101 were bigger than troches with mannitol. The troches with mannitol, while the interaction of both ingredients had the biggest hardness of troches.

Key word : Nigella sativa, troches, optimization, simplex lattice design

Author(s): Endang Dwi Wulansari, Endang Diyah Ikasari, Siska Prima
Date published: 2013-06-18 00:00:00
PDF | Link OJS |
Written by Comments Off on THE OPTIMIZATION OF AVICEL PH 101 AND MANNITOL IN Nigella sativa L. EXTRACT TROCHES BY SIMPLEX LATTICE DESIGN Posted in article, artikel

THE EFFECT OF PROPYLENE GLYCOL CONCENTRATION ON THE PHYSICAL CHARACTERISTIC AND RELEASE RATE OF CAFFEINE IN GEL

ABSTRACT

The aims of this research were to find if any the effects of the propylene glycol concentration on the physical characteristics of the gel which includes organoleptic, pH, viscosity, and of the caffeine releasing test within 360’ that includes the value of dissolution-%, DE-%, lag time. And diffusion coefficient.

Caffeine gel formulation consisted of F I (with 10% of propylene glycol addition), F II (with 20% of propylene glycol addition), F III (with 30% of propylene glycol addition), IV (without of propylene glycol addition) and the F V used as a positive control, an anti cellulite gel preparation that was  available in the market used. Based on physical characteristic test, it could be drawn that the increasing propylene glycol concentration increased clarity, pH, and gel viscosity. Increasing propylene glycol concentration also decreased dissolution-%, decreased DE-%, increased lag time and decreased diffusion coefficient. The physical characteristic test and the caffeine releasing test were analyzed by using the one-way ANOVA with 95% and probability (p=0.05) level SPSS.

Based on the results of the research, it could be concluded that the different propylene glycol concentration as humectants, affects significanthy to the physical characteristics, such as the pH and viscosity test, and to the caffeine releasing in gel, such as the dissolution-%, DE-%, lag time, and diffusion coefficient.

 

Keywords : Caffeine, gel, propylene glycol, lag time, dissolution

Author(s): Endang Diyah Ikasari, Milani
Date published: 2012-06-30 00:00:00
PDF | Link OJS |
Written by Comments Off on THE EFFECT OF PROPYLENE GLYCOL CONCENTRATION ON THE PHYSICAL CHARACTERISTIC AND RELEASE RATE OF CAFFEINE IN GEL Posted in article, artikel