Description:
Diabetes Mellitus (DM) is a disease characterized by hyperglycemia and the most frequently encountered is type 2 which requires oral anti-diabetic therapy. Economic and socio-cultural factors also influence people in making their choice on alternative medicine. Okra (Abelmoschus esculentus (L.) Moench) is a medicinal plant containing the active substances flavonoids, ?-cellulose and hemicellulose in its leaves which have anti-diabetic properties, especially type 2 DM. The aim of this research is to make a formula and determine the physical stability of the anti-diabetic supplement preparations in the form of effervescent powder from okra leaves extract. The method used is to make okra leaves extract effervescent powder in 3 formulations with a combination percentage of acid (tartaric and citric acid) and base (sodium bicarbonate) F1 = 27.87% : 26.8%, F2 = 26.05% : 28, 62%, F3 = 24.22% : 30.45%. The preparation evaluation includes organoleptic tests, flow rate, water content, effervescence time, pH and hedonics for 1 and 14 days of storage at cool temperatures (8-15°C), room temperature (15-30°C), and warm temperature (30-40°C). The results showed that variations in acid-base concentration had an effect on organoleptic physical properties (taste), flow rate, water content, effervescence time and pH. F3 shows the best formula and is the formula that respondents like most based on texture, color, flavour and taste parameters. Cool temperature (8-15°C) shows the best stability because its physical stability.

URL:
http://103.158.96.210:88/web_repository/uploads/2466-133-4190-1-10-20231113.pdf

Type:
Procceding

Document:
Diploma III Farmasi

Date:
23-06-2024

Author:
Agnis Pondineka Ria Aditama