Rina Kuswahyuning, Rina
Department of Pharmaceutics, Faculty of Pharmacy, Universitas Gadjah Mada. Yogyakarta, Indonesia.

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The influence of lactose and povidon on the formulation of tablet containing Kaempferia galanga L . extract by a wet granulation method Kuswahyuning, Rina; Soebagyo, Sri Sulihtyowati
INDONESIAN JOURNAL OF PHARMACY Vol 16 No 2, 2005
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.861 KB) | DOI: 10.14499/indonesianjpharm0iss0pp110-115

Abstract

Increasing use of Kaempferia galanga L. (Kencur) as a traditional medicine needs the development of more practical dosage form e.g. tablets. This study was conducted to observe the infuence of lactose as a filler and Povidon as a binding agent to the physical properties of the granules and to determine the optimum tablet formula for Kaempferia galanga L. extract by a wet granulation method. The use of factorial design with 2 factors (lactose and Povidon) and 2 levels (lactose : low level = 300% and high level = 450% of the extract weight, respectively; Povidon : low level = 0.3% and high level = 3% of the extract weight, respectively), it needed four formulas to produce granules of the Kaempferia galanga L. extract. Each of the granules of Kaempferia galanga L. extract was produced by a wet granulation method and was dried at 40-60°C for 24 hours. Dry granules were tested on their properties of flowability, compactibillity and water uptake.  Lactose significantly influenced the compactibillity and the water uptake, whereas Povidon significantly influenced the compactibillity, flowability and water uptake. Based on the contour plots of the physical properties of the granules and total responses, formula using 315% lactose and 2.98% Povidon of the extract weight, respectively, was chosen as the optimum tablet formula. Produced tablets had dark brown colour and weight uniformity with average weight of 373.60 ± 0.63 mg, hardness of 2.18 ± 0.192 kg, friability of 0.10 ± 0.011%, and disintegration time of 4.43 ± 0.147 minutes.Key words : Kaempferia galanga L. extract, tablet formula, lactose, Povidon
PENGARUH KONSENTRASI XANTHAN GUM TERHADAP STABILITAS FISIK KRIM VIRGIN COCONUT OIL (VCO) Pudyastuti, Beti; Marchaban, Marchaban; Kuswahyuning, Rina
Journal of Pharmaceutical Sciences and Community Vol 12, No 1 (2015)
Publisher : Sanata Dharma University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (441.245 KB) | DOI: 10.24071/jpsc.121108

Abstract

Abstract: Virgin Coconut Oil (VCO) is a pure oils that is extracted from fresh coconut meat at low temperatures. The formulation of VCO in cream dosage form could retain skin moisture and improve the acceptability. Xanthan gum is one of the emulsifier that used to form oil in water (O/W) cream. The purpose of this research were to determine the effect of xanthan gum concentration to the physical stability of VCO cream. VCO creams were prepared by emulsifying the oil phase and the water phase with the variation of xanthan gum concentration (2.5; 2.7; 2.9; 3.1; 3.3% w/w). Observation of the physical stability of the cream includes organoleptic, emulsion type, droplets size, viscosity, spreadability, adhesion, and ratio of separation volume was conducted until 7th week, and also the freeze-thaw test for three cycles. The results showed that each formulation could produces homogeneous light brown cream with oil in water type. Increasing of xanthan gum concentration would increases viscosity of the cream so that spreadability decreases and adhesion increases during stability study. Ratio of separation volume increased after three cycles of freeze-thaw test. Cream with 3.3% w/w xanthan gum had the optimum physical stability.Keywords : VCO, O/W cream, xanthan gum, physical stability