Formulasi sediaan granul effervescent kombinasi daun salam (Syzygium polyanthum) dan daun belimbing wuluh (Averrhoa bilimbi)

Abstract

Bay leaves (Syzygium polyanthum) contain flavonoid compounds that can lower blood glucose levels. On the other hand, Starfruit Leaves (Averrhoa bilimbi) contain flavonoids in the form of flavonols that can reduce and inhibit the process of glucose absorption. This study aims to find the best effervescent granule formula by combining two active ingredients from bay leaves and starfruit leaves. Extraction from both plants were prepared using the maceration method using 96% ethanol for 5 days. The manufacture of effervescent granules uses the wet granulation method to prevent separation of the mixture components, high content uniformity distribution, and increase dissolution rate. Three formulas were made to be tested for organoleptic, water content, dissolution time, and pH, which were then compared with existing literature. Comparison of the concentration of the two active ingredients in the three formulas is 1% (F1), 2% (F2), 3% (F3). The results showed that after 7 days of storage, F1 was the most stable compared to the others. On the seventh day, F1 had organoleptic test results that were yellowish green, smelled of vanilla, and had a slightly sour sweet taste, and had a water content of 3%, a dissolving time of 2.16 minutes, and a pH of 6-7.