Formulasi dan Evaluasi Stabilitas Fisika Sirup Poliherbal yang Mengandung Ekstrak Daun Kelor, Rimpang Kunyit, dan Rimpang Jahe Secara Uji Stabilitas Dipercepat
Formulation and Evaluation of Physical Stability of Polyherbal Syrup Containing Extract of Moringa Leaf, Turmeric Rhizome, and Ginger Rhizome Using Accelerated Stability Test
DOI:
https://doi.org/10.25026/jsk.v6i3.2097Keywords:
Sirup Poliherbal, Daun Kelor, Rimpang Kunyit, Rimpang Jahe, Stabilitas FisikaAbstract
Moringa leaf, turmeric rhizome and ginger rhizome polyherbal syrup (SPKKJ) is a very strong antioxidant syrup. The efficacy and safety of SPKKJ as a pharmaceutical preparation is strongly influenced by the stability of the preparation within a certain shelf life both physically, chemically and biologically. Stability testing is carried out to ensure the identity, strength, quality and purity of products that have been approved and circulated in the market, so that they are safe for use by consumers. This study aims to determine the physical stability of SPKKJ using the accelerated stability test method, which is 40°C ± 2°C / 75% RH ± 5% for three months. The research was a laboratory experiment by designing three syrup formulas using a variety of preservatives, namely sodium benzoate, methyl paraben, and propyl paraben. The results showed that the three SPKKJ formulas had good physical stability, indicated by no change in terms of organoleptic, pH, viscosity and specific gravity of the preparation during three months storage.
Keywords: Polyherbal Syrup, Moringa Leaf, Turmeric Rhizome, Ginger Rhizome, Physical Stability
Abstrak
Sirup poliherbal daun kelor, rimpang kunyit, dan rimpang jahe (SPKKJ) merupakan sirup antioksidan yang sangat kuat. Khasiat serta keamanan dari SPKKJ sebagai suatu sediaan farmasi sangat dipengaruhi oleh stabilitas sediaan dalam masa simpan tertentu baik secara fisika, kimia dan biologi. Pengujian stabilitas dilakukan untuk menjamin identitas, kekuatan, kualitas dan kemurnian produk yang telah diluluskan dan beredar di pasaran, sehingga aman untuk digunakan oleh konsumen. Penelitian ini bertujuan untuk menentukan stabilitas fisika SPKKJ menggunakan metode uji stabilitas dipercepat yaitu suhu 40°C ± 2° C / 75% RH ± 5% selama tiga bulan. Penelitian bersifat eksperimen laboratorium dengan merancang tiga formula sirup menggunakan variasi pengawet yaitu natrium benzoate, metil paraben, dan propil paraben. Hasil penelitian menunjukkan bahwa ketiga formula SPKKJ memiliki stabilitas fisika yang baik, ditunjukkan dengan tidak adanya perubahan dari segi organoleptik, pH, viskositas dan bobot jenis sediaan selama penyimpanan tiga bulan.
Kata Kunci: Sirup Poliherbal, Daun Kelor, Rimpang Kunyit, Rimpang Jahe, Stabilitas Fisika
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