AKTIVITAS ANTINYERI DAN ANTIINFLAMASI EKSTRAK DAN NANOSUSPENSI EKSTRAK KULIT BUAH LEMON (CITRUS LIMON L.)

• Main Author: Wijaya, Bella
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48614
• Institution: Institut Teknologi Bandung

One of the symptoms appearing after the inflammation is pain so both of them is closely related. This research’s aim is to utilize lemon peel (Citrus limon L.) waste as an analgesic and anti-inflammatory. Active compound contained in lemon peel was extracted by using ethanol by reflux method. The extract obtained then formulated to become nanosuspension by using Tween and Sodium Lauryl Sulfate as stabilizer. Analgesic activity of the extract and the nanosuspension was tested on Swiss Webster mice with 2% v/v of acetic acid as pain inducer. Anti-inflammatory activity was tested on Wistar rats with 1% w/v lamda of carrageenan as inflammation inducer. The results of nanosuspension evaluation which include particle size, polydispersity index, zeta potential, and stability test in several temperatures along with Freeze Thaw test shows that the most stable formulation of nanosuspension was the extract containing 1% w/v of extract with 0.25% Tween 80 as stabilizer. In analgesic activity test, only the high dose of lemon peel extract (100mg/kg body weight) and two doses of extract nanosuspension (50 and 100mg/kg body weight) suppress the number of writhing movements very significantly (p<0.01) compared to those of the control. The highest pain inhibition taking place after the administering of nanosuspension containing high dose of extract (100mg/kg body weight) is 67.7%. In the anti-inflammatory activity test, the extract that was made in nanosuspension form was more effective in inhibiting the inflammatory development. Inflammation inhibiting activity that is significant (p<0.05) with the administration of lemon peel extract in both doses (50 and 100 mg/kg bw) only occurs at the 8th hour after carrageenan induction. While both doses of extract that was made in nanosuspension form began to inhibit the inflammation significantly (p<0.05) at the 2nd hour after carrageenan induction with the inhibition percentage ranging from 26.8 to 70.7 %. In crude extract form, at the dose of 100 mg/kg, ethanolic extract of lemon peel was effective as analgesic and both doses of ethanolic extract of lemon peel was not as effective as anti-inflammatory. Based on the results of this research, it can be concluded that analgesic and anti-inflammatory activity of ethanolic extract of lemon peel can be improved very significantly if the extract is formulized in nanosuspension form.