Formulasi Dan Uji Aktivitas Antiradikal Bebas Sediaan Gel Ekstrak Etanol Daun Bidara (Ziziphus mauritiana Lamk) Menggunakan Metode DPPH

Abstract

ABSTRAK

Ekstrak daun bidara memiliki IC₅₀ sebesar 4,9379 ppm dan daun bidara mengandung senyawa fenolik sehingga dapat digunakan sebagai antioksidan alami penangkal radikal bebas serta memiliki potensi yang dapat dikembangkan sebagai kosmetik salah satunya adalah sediaan gel. Tujuan penelitian ini adalah memformulasi sediaan gel ekstrak etanol daun bidara dan menguji aktivitas antiradikal bebas menggunakan metode DPPH. Daun bidara diekstraksi menggunakan metode maserasi dengan pelarut etanol 70%. Gel dibuat dengan konsentrasi ekstrak 4%, 5% dan 6%, selanjutnya dilakukan evaluasi sifat fisik meliputi organoleptis, homogenitas, uji pH, uji daya sebar, dan uji daya lekat. Aktivitas antioksidan diuji dengan metode DPPH. Hasil menunjukkan ekstrak etanol daun bidara dapat diformulasikan menjadi sediaan gel antioksidan dengan variasi konsentrasi ekstrak 4%, 5% dan 6%, dimana sediaannya memenuhi persyaratan sifat fisik yang baik. Gel ekstrak etanol daun bidara memiliki aktivitas antioksidan yang berbeda-beda berdasarkan variasi konsentrasi ekstrak. Peningkatan konsentrasi ekstrak menyebabkan perbedaan kemampuan pelepasan zat aktif yang ditunjukkan dengan nilai IC₅₀ yang berbeda untuk sediaan 4%, 5% dan 6% yaitu masing-masing sebesar 1679,874 ppm, 1203,636 ppm dan 998,736 ppm. Berdasarkan nilai IC₅₀, intensitas aktivitas penghambatan radikal bebas pada sediaan gel ekstrak etanol daun bidara tergolong lemah

Kata kunci: Aktivitas Antiradikal Bebas; Daun Bidara; Gel; DPPH.

ABSTRACT

Bidara leaf extract has an IC50 of 4.9379 ppm and bidara leaves contain phenolic compounds so that they can be used as natural antioxidants to ward off free radicals and have the potential to be developed as a cosmetic, one of which is a gel preparation. The purpose of this study was to formulate a gel preparation of bidara leaf ethanol extract and to test its anti-free radical activity using the DPPH method. Bidara leaves were extracted using maceration method with 70% ethanol as solvent. Gels were made with extract concentrations of 4%, 5% and 6%, then evaluated for physical properties including organoleptic, homogeneity, pH test, spreadability test, and adhesion test. Antioxidant activity was tested by DPPH method. The results show that the ethanol extract of bidara leaves can be formulated into an antioxidant gel preparation with variations in extract concentrations of 4%, 5% and 6%, where the preparation meets the requirements of good physical properties. The ethanol extract gel of bidara leaves has different antioxidant activities based on variations in the concentration of the extract. Increasing the concentration of the extract caused differences in the ability to release the active substance as indicated by different IC50 values for 4%, 5% and 6% preparations, which were 1679,874 ppm, 1203,636 ppm and 998,636 ppm, respectively. Based on the IC50 value, the intensity of free radical inhibitory activity in the ethanol extract gel preparation of bidara leaves is classified as weak.

Keyword: Free Antiradical Activity; Bidara Leaf; Gel; DPPH.