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Abstract

The development of anti-inflammatory gel of Moringa oleifera leaf extract has been performed. This study aimed to determine the physical properties, irritation index and anti-inflammatory activity of gel with various concentration of Moringa oleifera leaf extract. The extract was obtained by maceration method using ethanol 70%. The extracts were formulated in a gel with a concentration of 3%, 6%, 9% by using Carbopol 940 as gelling agent. The gel was evaluated for its physical properties (viscosity, pH, spreadability, adhesivity), irritation index with rabbit test animals and anti-inflammatory activity with mice test animals based on epidermal thickness parameters. The test results showed that the increasing of extract concentration changed the viscosity, pH, adhesivity, epidermal thickness and spreadability of the gel. Based on the results of this study it can be concluded that the optimum concentration of Moringa oleifera leaf extract in gel as anti-inflammatory was 3%.

Bahasa Abstract

Pengembangan bentuk sediaan gel antiinflamasi dari ekstrak daun kelor telah dilakukan. Tujuan dari penelitian ini adalah mengetahui sifat fisik, indeks iritasi dan daya antiinflamasi gel dengan variasi konsentrasi ekstrak daun kelor. Ekstrak diperoleh dengan metode maserasi menggunakan pelarut etanol 70%. Ekstrak diformulasikan dalam bentuk gel pada konsentrasi 3%, 6%, 9% dengan menggunakan Karbopol 940 sebagai gelling agent. Gel dievaluasi sifat fisiknya (viskositas, pH, daya sebar, daya lekat), indeks iritasi dengan hewan uji kelinci dan daya antiinflamasi dengan hewan uji mencit berdasarkan parameter tebal epidermis. Hasil uji menunjukkan bahwa peningkatan konsentrasi ekstrak menyebabkan perubahan viskositas, pH, daya lekat, tebal epidermis serta daya sebar. Berdasarkan hasil uji dapat disimpulkan bahwa konsentrasi optimum ekstrak daun kelor dalam gel sebagai antiinflamasi adalah 3%.

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