FORMULASI DAN EVALUASI SEDIAAN OBAT KUMUR EKSTRAK DAUN SIRIH HIJAU (Piper betle L.)
Keywords:
betel leaf, mouthwash, propylene glycolAbstract
Betel leaves have long been used by Indonesians as a traditional medicine. Green betel leaf extract has antibacterial energy consisting of phenols and its derivative compounds that can limit various bacterial developments. The purpose of this study is to determine the characteristics of green betel leaf extract mouthwash preparations (Piper betle L.) with propylene glycol concentrations of FI 5%, FII 10% and FIII 15. Propylene glycol as a humectant to keep active substances from evaporating and have the stability of a material in the long term. The method used is experimental which is a laboratory research with green betel leaf samples obtained from Dobonsolo District, Sentani District, Jayapura Regency, Papua Province.The results of the organoleptic test have the same color but FI has a clear yellow color compared to FII and FIII has a deep firefly color, by having a liquid form with a distinctive smell of betel leaf and FI and FII have a sweet taste compared to FIII has a sweet taste and is a little bitter. In the pH test, it meets the requirements that are in accordance with the oral pH, which is 6 and the clarity test is qualified. Based on the results of the FI hydonic test, it is preferred with a propylene glycol concentration of 5%. In the results of the homogeneity test of the three FI, FII and FIII formulas meet the homogeneous conditions and in the viscosity test that meets the requirements for FI. In the viscosity test, the results of FI have lower results than FII and FIII. Conclusion Green betel leaf extract can be made into mouthwash preparations with a concentration of propylene glycol humectants FI 5%, FII10%, FIII 15%.
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