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All Journal IDJP (Indonesian Journal of Pharmaceutics)
Yoga Windu Wardhana
Department of Pharmaceutical and Formulation Technology, Faculty of Pharmacy, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang KM 21, Jatinangor 45363, Indonesia

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Formulation and Evaluation of instant granules from Ketapang Badak fruit (Ficus lyrata Warb) using wet granulation method as an antioxidant supplement Norisca Aliza Putriana; Efri Mardawati; Yoga Windu Wardhana; Nurul Afifah; Anting Wulandari; Dwi Wahyudha Wira; Nanang Masruchin
Indonesian Journal of Pharmaceutics Vol 3, Issue 3, Sept - Dec 2021
Publisher : Universitas Padjadjaran (Unpad)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/idjp.v3i3.37062

Abstract

Free radicals are naturally produced from the body's metabolic processes, but the excessive amount of free radicals can interfere with human health because they cause oxidative stress. Therefore we need antioxidants that can protect against free radicals. Ficus lyrata W. is one of the antioxidant sources. This study aims to formulate instant granules from the Ethanol extract of Ficus lyrata W. using the wet granulation method. The formula is optimized using the Design Expert with the two-level factorial method. The optimized factors are xanthan gum 0,8-1,5% and PVP 0,5-5%. Granules are evaluated and analyzed using a Design Expert. The results obtained showed that Formula 4 with a combination of xanthan gum 0,8% and PVP 5% is the best formula, which the evaluation result is Loss On Drying (LOD) 3,28%, Flowability 16.043 ± 0.221 (g/s), Angle of Rest 21.77 ± 0.862, no precipitate for15 minutes, pH = 4.7, dispersed in 31 seconds and sedimentation time is 52.213 ± 1.7878 (minutes), the results of the antioxidant activity test of the ethanol extract of Ficus lyrata is 38,27 µg/ml, and instant granules is 145,02 µg/ml.Keywords: Antioxidant, Ficus lyrata W., Instant granules, Design expert
Formulation and Evaluation Of Black Garlic (Allium Sativum L.) Lozenges As An Antioxidant Supplement Norisca Aliza Putriana; Efri Mardawati; Yoga Windu Wardhana; Ismiatun Ismiatun; Anting Wulandari; Dwi Wahyudha Wira; Nanang Masruchin
Indonesian Journal of Pharmaceutics Vol 4, Issue 1, Jan - April 2022
Publisher : Universitas Padjadjaran (Unpad)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/idjp.v4i1.40477

Abstract

Free radicals are species of reactive chemical compounds that can cause degenerative diseases. Antioxidants work to deactivate free radicals by binding to these radicals to stabilize the radicals. One of the plants that contain antioxidants is black garlic. This study aimed to obtain the best formula from the preparation of lozenges of black garlic extract using the wet granulation method as an antioxidant supplement. The formula optimization was carried out using a statistical approach with a two-level factorial method using expert design software. The lozenges formula was made using wet granulation method. The granules and tablets were evaluated for its characteristic. Besides, the levels of polyphenols and antioxidant activity of the extracts and lozenges were also determined. The best formula is F2 obtained from a ratio of gum arabic and starch pregelatin of 3: 5 with a desirability value of 0.922. The Evaluation of black garlic extract granules is eligible, including the moisture content of 2.04%, an excellent flow rate is 18.3 g/s, and good compressibility of 9%. The uniformity of lozenge weight obtained is eligible, which is 3%. The hardness and disintegration time of  9.1 kg and 11.28 minutes, respectively. Meanwhile, the antioxidant activity of the extract and lozenges was 263 µg/mL and 323.9 µg/mL, respectively. The best formula obtained is with 3% gum arabic and 5% starch pregelatin.Keywords: Antioxidant, Black Garlic, Design expert, Lozenges 
Co-Authors Anting Wulandari Anting Wulandari Dwi Wahyudha Wira Efri Mardawati Ismiatun Ismiatun Nanang Masruchin Norisca Aliza Putriana Norisca Aliza Putriana Nurul Afifah