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All Journal JURNAL FARMASI GALENIKA Majalah Farmasetika Medical Sains : Jurnal Ilmiah Kefarmasian Sciences of Pharmacy Jurnal An-Najat: Jurnal Ilmu Farmasi dan Kesehatan Jurnal Pengabdian Masyarakat (Jupemas) Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Farmasi Galenika Indonesian Journal of Jamu PharmaCine: Journal of Pharmacy, Medical and Health Science Indonesian Journal of Herbal Science and Innovation
Zaelani, Diki
Fakultas Farmasi, Universitas Bhakti Kencana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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Optimasi Formula Granul Effervescent Ekstrak Rimpang Temu Putih (Curcuma zedoaria) dengan Variasi Pemanis Alami sebagai Antioksidan: Optimization and Antioxidant Evaluation of Effervescent Granules Containing White Turmeric (Curcuma zedoaria) Rhizome Extract with Natural Sweeteners Diki Zaelani; Ratu Siti Robiatul Awaliyah; Rahmat Santoso; Emma Emawati; Reza Pratama
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol. 6 No. 2 (2025): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v6i2.13193

Abstract

White turmeric (Curcuma zedoaria), a member of the Zingiberaceae family, contains bioactive compounds with antioxidant potential, but its utilization remains limited due to its bitter taste and less practical traditional preparations. This study aimed to optimize the formulation of effervescent granules containing white turmeric rhizome extract using different natural sweeteners and to evaluate their physical properties and antioxidant activity. The effervescent granules were prepared by the wet granulation method using stevia (F1, 17.5%), palm sugar (F2, 10%), and corn sugar (F3, 14.5%) as sweeteners. The granules were evaluated for physical characteristics (organoleptic properties, moisture content, flow rate, angle of repose, dissolution time, pH, foam height, and hedonic test) and antioxidant activity using the DPPH method both qualitatively and quantitatively. The results showed that all formulas met the standard physical requirements of effervescent granules. The best formulation was obtained from F3 (corn sugar) with the highest acceptance score in the hedonic test. The antioxidant activity of white turmeric extract exhibited an IC₅₀ value of 53.53 ppm, while the effervescent granules showed strong antioxidant activity with IC₅₀ values of 62.53 ppm (F1), 62.62 ppm (F2), and 62.79 ppm (F3). These findings indicate that variations in natural sweeteners influence the sensory characteristics without significantly reducing the antioxidant potency of the formulation. Keywords: Effervescent granules; Curcuma zedoaria; Natural sweeteners; Antioxidant, Formulation optimization.
Utilizing Breadfruit (Artocarpus altilis) Starch-Derived Maltodextrin as a Pharmaceutical Binder: Preparation and Evaluation in Paracetamol Formulations Diki Zaelani; Ari Wibowo; Rahmat Santoso
Indonesian Journal of Herbal Science and Innovation Vol. 1 No. 2 (2025): Indonesian Journal of Herbal Science and Innovation (IJHerbSI)
Publisher : PT CENDEKIA SCIENCE AND TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64673/ijherbsi.v1i2.8

Abstract

This study aimed to explore the potential of breadfruit (Artocarpus altilis) starch as a renewable source for pharmaceutical-grade maltodextrin through enzymatic modification. The modified starch produced maltodextrin with a dextrose equivalent (DE) value of 4.30, placing it within the low-DE range suitable for use as a binder in tablet formulations. The maltodextrin was then applied as a binding agent in the production of paracetamol tablets using the wet granulation method. The resulting tablets were evaluated for key quality parameters including organoleptic properties, weight uniformity, size uniformity, hardness, friability, and disintegration time. The findings showed that tablets formulated with maltodextrin at concentrations of 5%, 7%, 9%, and 11% successfully met all pharmacopeial quality requirements. These tablets exhibited smooth and uniform appearance, acceptable hardness and friability, and disintegration times appropriate for immediate-release dosage forms. Statistical analysis using one-way ANOVA demonstrated significant differences among formulations for weight uniformity, size uniformity, and hardness (p < 0.05), indicating that varying maltodextrin concentrations had a measurable effect on tablet performance. Despite these differences, all acceptable formulations remained within the required limits. Overall, the study confirms that enzymatically modified breadfruit starch can be transformed into maltodextrin suitable for use as an effective binder in paracetamol tablet production. Optimal binder performance was achieved at concentrations between 5% and 11%. These findings highlight the potential of breadfruit as a locally sourced, sustainable raw material for pharmaceutical excipients, contributing to the development of alternative natural binders in tablet manufacturing.
Co-Authors Abdul Mulki Irfani Afria Hilda Restu Aiyi Asnawi Ali Djamhuri Anis Yohana Chaerunisaa Ari Wibowo Awaliyah, Ratu Siti Robiatul Budiana, Wempi Dadih Supriadi, Dadih Dean Al-Ayubbi Deny Puriyani Azhary Emma Emawati, Emma Hilda Restu, Afria Ida Lisni Istiqomah, Aulia Nurfazri Jajang Japar Sodik M. Ramadhan Saputro Maria Elvina Tresia Butar-Butar Merylance Stefany Sanggo Meylani Sutoro Muhamad Reza Pahlevi Pahlevi, Muhamad Reza Pratama, Reza Rahmat Santoso Rahmat Santoso, Rahmat Ratu Siti Robiatul Awaliyah Reza Pratama Roni, Asep Sagita, Novaliana Devianti Sani, Afifah Rusyda Siti Hanif Sutrisno, Entris Tri Lestari Yoga Windhu Wardhana