Studi Kompatibilitas Kurkumin terhadap Eksipien Basis Effervescent
DOI:
https://doi.org/10.52434/jifb.v16i2.42583Keywords:
basis effervescent, eksipien, inkompatibilitas, kompatibilitas, kurkuminAbstract
Kurkumin merupakan senyawa aktif yang memiliki berbagai manfaat farmakologis, namun keterbatasan kelarutannya dalam air menjadi pertimbangan dalam pengembangan sediaan, salah satunya dengan menggunakan basis effervescent. Penelitian ini bertujuan untuk mengevaluasi potensi inkompatibilitas antara kurkumin dan beberapa eksipien effervescent, yaitu asam sitrat, asam tartrat, dan natrium bikarbonat. Metode penelitian meliputi uji homogenitas, organoleptik, mikroskopik, kadar air (LOD), kristalinitas, dan sifat termal. Campuran dibuat dengan perbandingan 1:1 menggunakan mixer selama 10 menit dengan kecepatan 60 rpm. Hasil menunjukkan adanya variasi dalam homogenitas, perubahan fisik, kadar air, dan karakteristik termal pada masing-masing campuran. Secara umum, campuran kurkumin dengan asam tartrat dan natrium bikarbonat menunjukkan kestabilan yang relatif baik dibandingkan dengan campuran yang mengandung asam sitrat, yang menunjukkan beberapa perubahan selama penyimpanan. Kesimpulan penelitian menunjukkan bahwa asam tartrat merupakan basis effervescent yang paling kompatibel untuk formulasi sediaan kurkumin, sedangkan asam sitrat menunjukkan potensi inkompatibilitas.
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