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Pradana, Arsitya
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Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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OPTIMASI GELLING AGENT PADA SEDIAAN GUMMY CANDY PARASETAMOL DENGAN METODE SIMPLEX LATTICE DESIGN Pradana, Arsitya; Aisiyah, Siti; Purwaningsih, Desi
Jurnal Farmasi (Journal of Pharmacy) Vol. 13 No. 1 (2024): Jurnal Farmasi (Journal of Pharmacy), April 2024
Publisher : Sekolah Tinggi Ilmu Kesehatan Nasional & Pengurus Cabang Ikatan Apoteker Indonesia (IAI) Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.373013/p6a5c155

Abstract

The dosage form of paracetamol gummy candy has several advantages compared to other paracetamol preparations circulating in Indonesia, including fast onset, high bioavailability, pleasant taste, practical to use, easy to serve, acceptable to children, so can increase the impact of taking the drug. The aim of this research was to determine the effect of varying concentrations of gelatin and carrageenan on the elasticity, pH and air content of paracetamol gummy candy preparations and to determine the proportion of gelatin and carrageenan in the optimum formula using the Simplex Lattice Design method. The paracetamol gummy candy formula design from Design Expert SLD produced 8 runs with varying concentrations of gelatin and carrageenan. Critical parameters in determining the optimum formula include elasticity, pH and air content. Validation of the analytical method for testing the uniformity of paracetamol content of gummy candy using a UV-Vis spectrophotometer includes the parameters of accuracy, precision, specificity, linearity, LOD and LOQ. The researchers discovered that the amount of gelatin and carrageenan in paracetamol gummy candy preparations affected the elasticity, pH, and water content. Carrageenan has a dominant influence on boosting pH and water content, while gelatin has a dominant effect on improving flexibility. The best formula had 599,226 mg of gelatin and 400,774 mg of carrageenan.
Co-Authors Desi Purwaningsih Siti Aisiyah