Karakteristik Nanoemulsi Temulawak

Abstract

Curcumin is the active compound that has many benefits for health, so the potential for development in the pharmaceutical. However, the development potential is limited by the natural characteristics of curcumin. Curcumin is known to have a low solubility in the gastrointestinal tract so it is relatively difficult to get into the blood plasma. In addition, curcumin also degraded easily by free radicals agent necessitating the addition of other antioxidants. One effort to overcome these problems is the manufacture nanokurkumin particles in the form of an emulsion (nanoemulsion). Nanoemulsion is made with high-speed homogenization method at 24 000 rpm for 40 minutes, in order to obtain a grain diameter of 32.62 ± 1.84 nm with a polydispersity index of 0255 ± 0013. Curcumin in preparation nanoemulsi have characteristics include bioavailability, solubility, and stability of droplet size. Nanoemulsion bioavailability test conducted by Franz diffusion method. Solvents used for the solubility test is hexane, water, ethanol, methanol, and acetone. Nanoemulsi droplet size stability tested by storage at 40C, room temperature and a temperature of 500C with a 90th day storage period. Curcumin in preparation nanoemulsi showed an increase absorption (bioavailability) of 45.97 % compared to the emulsion. In the solubility test changes the solubility of the preparations nanoemulsi than emulsion preparations in various solvents, suggesting a change in solubility characteristics. Nanoemulsi has the best solubility in ethanol with the percent dissolved at 96.74%. Nanoemulsi investigated have better stability than the emulsion preparation at various storage temperatures. Nanoemulsi ginger has better dimensional stability at 40C temperature storage with storage time of 60 days. The addition of citric acid (antioxidant) on nanoemulsi can inhibit decreased levels of curcumin.