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All Journal Research of Service Administration Health and Sains Healthys
Anisa Suci Ramadhani
UNIVERSITAS DUTA BANGSA SURAKARTA
Health Professions Public Health

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Formulation and Antioxidant Activity of Effervescent Granule Preparation of Bay Leaf Extract (Syzygium Polyanthum (Wight) Walp.) Using the DPPH Method Anisa Suci Ramadhani; Tatiana Siska Wardani; Anita Dwi Septiarini
Research of Service Administration Health and Sains Healthys Vol. 7 No. 3 (2026): Research of Service Administration Health and Sains Healthys (September)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/r7x5ra90

Abstract

Excessive free radicals in the body may trigger oxidative stress associated with various degenerative diseases. Bay leaf (Syzygium polyanthum (Wight) Walp.) contains bioactive compounds, including flavonoids, saponins, and tannins, that possess antioxidant potential and were formulated into effervescent granules to improve practicality and consumer acceptance. This study aimed to formulate the ethanolic extract of bay leaf into effervescent granules meeting pharmaceutical physical quality standards and to evaluate their antioxidant activity using the DPPH method. This experimental laboratory study included plant determination, simplicia preparation, maceration extraction with 70% ethanol, phytochemical screening, and preparation of effervescent granules in four formulas (F0, F1, F2, F3) containing 0%, 0.5%, 0.75%, and 1% extract, respectively. Evaluation covered physical quality tests (organoleptic, flow rate and angle of repose, dissolution time, pH, moisture content, hedonic test, and physical stability) and DPPH antioxidant activity testing. All formulas met the physical quality requirements for good granules. The IC50 value of the ethanolic bay leaf extract was 82.213 ppm (strong category), while the IC50 values of the effervescent granules for F0, F1, F2, and F3 were 105.097; 71.490; 75.938; and 77.939 ppm, respectively. The ethanolic extract of bay leaf can be successfully formulated into effervescent granules that meet good physical quality standards and exhibit strong antioxidant activity.
Co-Authors Anita Dwi Septiarini Tatiana Siska Wardani