<![CDATA[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.]]>
Copyrights © 2026
