Pengembangan Sediaan Gel Ekstrak Bonggol Pisang Ambon

Abstract

Pisang Ambon (Musa paradisiaca var. sapientum (L.)) mempunyai bonggol dengan banyak manfaat diantaranya untuk penyembuhan luka. Bonggol pisang Ambon mengandung protein, lemak, vitamin A dan C. Selain itu, tannin, flavonoid, dan saponin yang terkandung dalam getah bonggol pisang Ambon bermanfaat dalam penyembuhan luka. Adapun tujuan studi ini ialah untuk mendapatkan formula terbaik gel mengandung ekstrak bonggol pisang Ambon berdasarkan evaluasi fisik. Penelitian dilakukan dengan membuat tiga formulasi gel yang berbeda (F1, F2, F3) mengandung ekstrak bonggol pisang ambon 5%. Evaluasi fisik sediaan gel berupa pengujian organoleptik, penentuan pH, homogenitas, pH, viskositas, dan pemeriksaan daya penyebaran. Hasil penelitian menunjukkan bahwa sediaan berbentuk gel homogen dengan warna coklat kemerahan dan bau khas. pH sediaan sekitar 5-8 dengan viskositas antara 500-3500 cps dan daya sebar 5-8 cm. F2 merupakan formula gel yang paling baik berdasarkan evaluasi fisik selama empat minggu penyimpanan dengan komposisi HPMC 5%, propilen glikol 15%, metil paraben 0,2%, ekstrak bonggol pisang Ambon 5%, dan aquadest ad 100 %.Ambonese banana (Musa paradisiaca var. Sapientum (L.)) has a tuber with several benefits including for wound-healing. The Ambonese banana tuber contains protein, fat, vitamins A and C. In addition, the tannins, flavonoids, and saponins contained in the sap of the Ambonese banana tuber are beneficial in wound healing. The purpose of this study was to obtain the best gel formula containing extract of Ambonese banana tuber based on physical evaluation. The study was conducted by making three different gel formulations (F1, F2, F3) containing 5% Ambonese banana tuber extract. Physical assessment of the gel preparation included organoleptic tests, pH determination, homogeneity, viscosity, and spreadability evaluation. The results showed that the preparation was in the form of a homogeneous gel with a reddish-brown color and a distinctive odor. The pH of the preparation was around 5-8 with a viscosity between 500-3500 cps and a spreadability of 5-8 cm. F2 is the best gel formula based on physical evaluation during four weeks of storage with a composition of 5% HPMC, 15% propylene glycol, 0.2% methylparaben, 5% Ambonese banana tuber extract, and 100% aquadest.