OPTIMASI FORMULASI GEL EKSTRAK DAUN SELADA (LACTUCA SATIVA L.) DENGAN VARIASI GELLING AGENT KARBOPOL DAN NA-CMC TERHADAP AKTIVITAS ANTIOKSIDAN

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Advisor(s) Sembiring, Pintata
Author(s) GULTOM., UNTUNG WIDODO
Issued Date 2026
Abstract Lettuce leaves (Lactuca sativa L.) contain bioactive compounds, such as flavonoids and phenolic compounds, which have potential antioxidant activity. This study aimed to formulate ethanol extract of lettuce leaves into a gel preparation, evaluate its physical characteristics and stability, and determine the antioxidant activity of the gel formulated with variations of Carbopol 940 and Na-CMC as gelling agents. This study was an experimental study. The ethanol extract of lettuce leaves was obtained through an extraction process and subsequently formulated into gel preparations containing 5% (F1), 10% (F2), and 15% (F3) extract. The gel preparations were evaluated based on organoleptic properties, homogeneity, pH, viscosity, spreadability, and stability. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method by UV-Vis spectrophotometry at a maximum wavelength of 517 nm. The results showed that the ethanol extract of lettuce leaves had a yield of 19.13%. All gel formulations produced homogeneous preparations that met the physical quality parameters and demonstrated good physical stability during the evaluation period. The IC₅₀ values of F1, F2, and F3 were 48.6007 ppm, 46.9510 ppm, and 41.2430 ppm, respectively. All three formulations were categorized as having very strong antioxidant activity because their IC₅₀ values were below 50 ppm. Formula F3 was considered the best formulation because it had the lowest IC₅₀ value, indicating the highest antioxidant activity among the tested formulations. 1
Item Type Skripsi
Keywords Daun Selada (Lettuce Leaves), Gel (Gel), Carbopol 940 (Carbopol 940), Na-CMC (Na-CMC), Antioksidan (Antioxidant), DPPH (DPPH), IC₅₀ (IC₅₀). 1
Collection Fakultas Farmasi, S1-Farmasi
Publisher INSTITUT KESEHATAN DELI HUSADA
Submitted Date 29-09-2026
Updated Date 29-09-2026
URI No URI
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