UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ANGKAK DAN FORMULASINYA DALAM SEDIAAN KRIM YANG DIUJI DAYA PENETRASI DAN KEAMANAN PADA KELINCI

ARISCA, Hadrah (2018) UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ANGKAK DAN FORMULASINYA DALAM SEDIAAN KRIM YANG DIUJI DAYA PENETRASI DAN KEAMANAN PADA KELINCI. Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

Red yeast rice is one of the food that contains natural antioxidant compounds that is flavonoid. Antioxidants are compounds that can inhibit free radical oxidation reactions. The easy way to apply red yeast rice can be make in an extract that are formulated in cream preparations. Red yeast rice extract contains flavonoids and vitamins as antioxidant. Activity of the red yeast rice extract and the formulation in cream preprations that in the test of penetration and safety. Red yeast rice extract obtained by the method of maseration using ethanol 96% as a solvent. The cream is make in 3 formula, where the first formula as a negative control, second formula is cream of red yeast rice extract and third formula is cream microemulsion red yeast rice. Antioxidant activity red yeast rice tested by DPPH method, test of penetration tested by Franz difussion method and primary and ocular irritation test. Research demonstrated that red yeast rice extract had activity as antioxidant with the IC50 value was 2,60 ppm < 50 ppm (strong antioxidant) and microemulsion formula had penetration greater than cream red yeast rice extract. And the results of the primary irritation test showed that the cream is very little irritate and the results of the ocular irritation test cream does not irritate the eyes. Keyword : red yeast rice extract, antioxidant activity, cream, penetration, safety test.

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: red yeast rice extract, antioxidant activity, cream, penetration, safety test
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Farmasi > Prodi S1 Farmasi
Depositing User: Tifany Nur Arfiana
Date Deposited: 23 Feb 2019 02:31
Last Modified: 23 Feb 2019 02:31
URI: http://repository.setiabudi.ac.id/id/eprint/405

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