FORMULASI TABLET EKSTRAK ANGKAK (RED YEAST RICE) DENGAN VARIASI CROSCARMELLOSE SODIUM SEBAGAI PENGHANCUR DAN LAKTOSA SEBAGAI PENGISI
Abstract: Angkak or better
known as Red yeast rice is fermentation rice using a mold Monascus purpureus.
Some studies of red yeast rice can lower cholesterol levels in the body because
it contains monoakolin K or similliar with lovastatin compound. Generally in
community consumption of red yeast rice only with pour in the boilling water so
it can causing inconvenience for its customers. This study aims to make a formulation
tablet of red yeast rice extract which varied with the levels of croscarmellose
sodium 5% -1% (32mg, 26mg, 19,5mg, 13mg, 6,5mg) and lactose (75,75mg, 82.25 mg,
88,75mg , 95,25mg, 101,75mg) in order to get a best physical properties of the
tablet including friability and disintegration time. Angkak extract was made by
remaseration method using ethanol 75% and the manufacture of tablets using wet
granulation method. Stastical test tablet extract angkak using One Way ANOVA
with 95% confidence level. Optimum formula obtained by using the Simplex
Lattice Design (SLD) using Design Expert version 8.0.7.1 program and
statistically tested using one-sample t-test. The results from test showed the
proportion of croscarmellose sodium 6.5mg and 101.75mg lactose produces tablets
with the best of physical properties of red yeast rice extract.The result is
indicate that the combination of croscarmellose sodium and lactose may affect
response the physical properties of red yeast rice extract tablets.
Keywords: Angkak, Extract,
Tablet, Croscarmellose sodium, Lactose , SLD
Penulis: Adestria Resti, Aris
Perdana Kusuma, Achmad Fudholi
Kode Jurnal: jpfarmasidd170128
