POTENSI EKSTRAK DAUN MANGROVE RHIZOPHORA MUCRONATA DAN AVICENNIA OFFICINALIS SEBAGAI BAHAN PEMBUATAN SERBUK EFFERVESCENT

Nirmala Efri Hasibuan, Sumartini Sumartini

Abstract


Rhizophora mucronata dan Avicennia officinalis merupakan jenis mangrove yang memiliki potensi kandungan bioaktif yang tinggi. Dalam penelitian ini ekstrak daun mangrove kering dimanfaatkan sebagai sumber zat aktif pada effervescent.  Pembuatan granul effervescent ekstrak daun mangrove menggunakan metode granulasi basah. Granul effervescent dibuat dalam lima formulasi dengan memvariasikan kadar ekstrak daun mangrove. Granul effervescent ekstrak daun mangrove yang dihasilkan memiliki karakteristik berwarna kuning kecoklatan, pH 5.05-5.81, kadar air 2,042 - 2,809%, Waktu larut 62,33 - 91, 33 detik, kadar tanin 2,59 - 3,91% dan kadar fenol 1,69 - 3,86 %. Hasil penelitian menunjukkan tidak ada perbedaan signifikan (P>0,05) terhadap perbedaan spesies daun mangrove terhadap karakteristik serbuk effervescent sedangkan formulasi yang berbeda menunjukkan perbedaan signifikan (P<0,05) dari karakteristik serbuk effervescent daun mangrove. Hal ini menunjukkan bahwa daun mangrove memiliki potensi digunakan sebagai minuman effervescent karena konten fenol dan tanin yang dihasilkan.

 

ABSTRACT

Rhizophora mucronata and Avicennia officinalis are mangrove species that have high bioactive content potential. In this study dried mangrove leaf extract was used as a source of active substances in effervescent. Effervescent granules of mangrove leaf extracts using the wet granulation method. Effervescent granules are made in five formulations by varying the levels of mangrove leaf extracts. Characteristics effervescent granules of mangrove leaf extract produced have brownish yellow, pH 5.05-5.81, moisture content 2.042-2.809%, soluble time 62.33 - 91, 33 seconds, tannin content 2.59 - 3.91% and phenol content 1 , 69 - 3.86%. The results showed there were no significant(P>0,05) differences in various species of mangrove leaf  however the differences of formulation showed there were significant (P<0,05) with the characteristics of mangrove leaves powder effervescent Based on result showed that mangrove leaf have a potencial for effervescent drink because of his phenol and tannin content.


Keywords


Rhizophora mucronata, Avicennia officinalis, Effervescent

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DOI: http://dx.doi.org/10.33772/jsipi.v4i2.12667

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