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All Journal Journal of Food and Pharmaceutical Science Journal of Food and Pharmaceutical Sciences
Intan Martha Cahyani
Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi, Semarang, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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Optimization of Polyvinyl Alcohol (PVA) and Xanthan Gum Edible Film (Crocus sativus L.) as Antibacterial against Staphylococcus aureus Prihandi Surya Samudra; Lilies Wahyu Ariani; Intan Martha Cahyani
Journal of Food and Pharmaceutical Sciences Vol 10, No 3 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.5352

Abstract

Staphylococcus aureus is a normal bacteria flora in the oral cavity and often causes infections. Saffron (Crocus sativus L.) contains flavonoids that can inhibit the growth of Staphylococcus aureus. Saffron extract is formulated into edible film preparations because it can control drug release and maintain active substances, especially antibacterial ones. This study aims to determine the effect of comparing PVA and xanthan gum concentrations on edible film preparation physical characteristics and antibacterial activity. Also, to find out the optimal formula. This study uses the Simplex Lattice Design method and Design Expert to determine the concentration ratio. The optimization parameters of the preparation included pH, soluble time, water absorption, and antibacterial activity test using the well diffusion method. The ANOVA results showed that adding PVA concentration accelerated the dissolution time and increased the antibacterial inhibition. The addition of xanthan gum concentration increased the pH value and water absorption. The test results obtained pH 5.52, dissolution time 22.25 seconds, water absorption capacity is 43.95%, and antibacterial inhibition is 0.53 cm. The optimal formula was received at the concentration of PVA at 5.59% and xanthan gum at 0.41%. T-test shows that the equation of each optimal parameter is valid.
Optimization of Polyvinyl Alcohol (PVA) and Glycerin in Kolang Kaling Peel-Off Gel Mask Formula (Arenga pinnata.) Ni Putu Diah Swari Maharani; Intan Martha Cahyani; Eka Susanti Hanhadyanaputri
Journal of Food and Pharmaceutical Sciences Vol 10, No 3 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.5718

Abstract

Aging is caused by free radicals, one of which is ultraviolet light which can form ROS. Galactomannan compounds have the potential as antioxidants that can counteract free radicals. Kolang kaling contains many galactomannan compounds. Kolang kaling is processed into a peel-off gel mask, where PVA and glycerin are essential ingredients. PVA can form a polymer film layer, but if the layer is not balanced, glycerin is used as a humectant. The results of the FTIR analysis showed that the functional groups were D-galactopyranose and D-mannopyranose, which were characteristic of the functional groups of galactomannan. The IC50 of kolang kaling powder is 23.8720 ppm, a powerful antioxidant. The interaction of PVA and glycerin increased drying time, viscosity, antioxidant activity, and decreased dispersion, adhesion, and pH. The optimal formula obtained was 14.47% PVA and 15.73% glycerin. The results of the One Sample T-Test validity test found that the results of the equations of each test were valid.
Optimization of Polyvinyl Alcohol (PVA) and Xanthan Gum Edible Film (Crocus sativus L.) as Antibacterial against Staphylococcus aureus Prihandi Surya Samudra; Lilies Wahyu Ariani; Intan Martha Cahyani
Journal of Food and Pharmaceutical Sciences Vol 10, No 3 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.5352

Abstract

Staphylococcus aureus is a normal bacteria flora in the oral cavity and often causes infections. Saffron (Crocus sativus L.) contains flavonoids that can inhibit the growth of Staphylococcus aureus. Saffron extract is formulated into edible film preparations because it can control drug release and maintain active substances, especially antibacterial ones. This study aims to determine the effect of comparing PVA and xanthan gum concentrations on edible film preparation physical characteristics and antibacterial activity. Also, to find out the optimal formula. This study uses the Simplex Lattice Design method and Design Expert to determine the concentration ratio. The optimization parameters of the preparation included pH, soluble time, water absorption, and antibacterial activity test using the well diffusion method. The ANOVA results showed that adding PVA concentration accelerated the dissolution time and increased the antibacterial inhibition. The addition of xanthan gum concentration increased the pH value and water absorption. The test results obtained pH 5.52, dissolution time 22.25 seconds, water absorption capacity is 43.95%, and antibacterial inhibition is 0.53 cm. The optimal formula was received at the concentration of PVA at 5.59% and xanthan gum at 0.41%. T-test shows that the equation of each optimal parameter is valid.
Optimization of Polyvinyl Alcohol (PVA) and Glycerin in Kolang Kaling Peel-Off Gel Mask Formula (Arenga pinnata.) Ni Putu Diah Swari Maharani; Intan Martha Cahyani; Eka Susanti Hanhadyanaputri
Journal of Food and Pharmaceutical Sciences Vol 10, No 3 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.5718

Abstract

Aging is caused by free radicals, one of which is ultraviolet light which can form ROS. Galactomannan compounds have the potential as antioxidants that can counteract free radicals. Kolang kaling contains many galactomannan compounds. Kolang kaling is processed into a peel-off gel mask, where PVA and glycerin are essential ingredients. PVA can form a polymer film layer, but if the layer is not balanced, glycerin is used as a humectant. The results of the FTIR analysis showed that the functional groups were D-galactopyranose and D-mannopyranose, which were characteristic of the functional groups of galactomannan. The IC50 of kolang kaling powder is 23.8720 ppm, a powerful antioxidant. The interaction of PVA and glycerin increased drying time, viscosity, antioxidant activity, and decreased dispersion, adhesion, and pH. The optimal formula obtained was 14.47% PVA and 15.73% glycerin. The results of the One Sample T-Test validity test found that the results of the equations of each test were valid.
Co-Authors Eka Susanti Hanhadyanaputri Lilies Wahyu Ariani Ni Putu Diah Swari Maharani Prihandi Surya Samudra