#TITLE_ALTERNATIVE#

• Main Author: RIDWAN NIM:20714310, SUCILAWATY
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/31113
• Institution: Institut Teknologi Bandung

The indian gooseberry fruit (Phyllanthus emblica Linn.) is a fruit rich in phenol content <br /> <br /> potentially as an antioxidant that can be beneficial to the skin. High polarity of the fenol causing <br /> <br /> low penetration through the skin. Phytosome preparation is widely used to increase the <br /> <br /> penetration. The aim of this study is to prepare optimum method in the form of complex <br /> <br /> between phospholipid and phenol Phyllanthus emblica Linn. extract. The formation of <br /> <br /> complex vesicles between the extracts and phospholipids were performed with 3 methods, <br /> <br /> namely solvent evaporation, antisolvent, and thin layer formation method. Then performed a <br /> <br /> complex evaluation that includes the efficiency of entrapment, particle size, and polydispersity <br /> <br /> index; complex characterization including IR spectroscopy and complex morphology using <br /> <br /> Transmission Electron Microscope (TEM) method. The results showed that the total content <br /> <br /> of phenol from the Indian gooseberry water extract obtained by 1: 10 reflux method for 3 x 2 <br /> <br /> hours was 197,46 ± 5,50 mg GAE/g of extract and the IC50 value is 14.845 ppm, whereas IC50 <br /> <br /> value of vitamin C as a standard is 3.94 ppm. Antisolvent method with a ratio between extract <br /> <br /> and phospholipid of 1: 3 with a time of sonication for 15 sec produce the most optimum <br /> <br /> efficiency of entrapment, particle size, and polydispersity index equal to 66,99%, ; 298,53 nm <br /> <br /> ± 12,04, and 0.323 ± 0.01 respectively in the formation of complex vesicles (phytosomes) <br /> <br /> between the extract and polyphenol. Evaluation of parameters using Transmission Electron <br /> <br /> Microscope and IR spectroscopy analysis also confirms phytosomr formation. Phytosome is <br /> <br /> made into cream preparation with a complex concentration of 1% indicates that the cream has <br /> <br /> physical stability for 28 days at room temperature by organoleptic, pH, and viscosity <br /> <br /> parameters. The result of permeation test showed that cream that containing phytosome has <br /> <br /> better diffusion percentage than cream that containing extract only. <br />