PENINGKATAN STABILITAS KURKUMIN MELALUI PEMBENTUKAN KOMPLEKS KURKUMIN-ï¢-SIKLODEKSTRIN NANOPARTIKEL DALAM BENTUK GEL

Abstract

Curcumin is a compound derived from turmeric. This compound is practically insoluble in
water and has poor stability. To improve the benefit of curcumin as a potential active compound in a
gel preparation, better stability are requested. Encapsulation was performed by freeze drying methods
and all evaluation data confirmed that curcumin included in the ï¢-cyclodextrin forming curcumin-ï¢-
cyclodextrin nanoparticle. The formula showed particle size of 156.8 ± 38.3 nm, polydispersity index
of 0.174 ± 0.026, and zeta potential of -17.3  0.2 mV. The gelling agents used for formulation of gel
base were HPMC, CMC-Na, carbopol 940, water-soluble chitosan, and viscolam. Viscolam showed
best stability of pH and viscosity after storage at 25 and 40 oC for 28 days. The inclusion complex and
curcumin were incorporated into gel. Both of the formulas showed good stability in pH and viscosity
after storage at 25 and 40oC for 28 days, and the inclusion complex gel showed improvement in the
chemical stability which is approximately 2.12-fold (p<0.01) and 1.41-fold (p<0.05), after storage at
25 and 40 oC, respectively.