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OPTIMASI FORMULA DAN UJI ANTIOKSIDAN NANOSUSPENSI EKSTRAK KULIT BAWANG MERAH (Allium cepa L.) SECARA IN VITRO
Red onion peels (Allium cepa L.) contain flavonoid, phenolic, and steroid compounds that serve as potential antioxidants. This study aimed to optimize the concentration of polymers and crosslinking agents in a nanosuspension formulation of red onion peel extract prepared using the ionic gelation method. Optimization was conducted using a 22 Factorial Design in Design-Expert 13® software, evaluating two factors: variations in the polymer ratio of chitosan:sodium alginate (30:15 and 15:15) and variations in calcium chloride volume (40 µL and 100 µL). The responses measured included particle size, polydispersity index (PDI), zeta potential, and encapsulation efficiency (%EE). The analysis results indicated that the optimum formula was obtained at a polymer ratio of 30:15 with the addition of 40 µL of CaCl₂. Characterization of this optimum formula resulted in a particle size of 119.06 ± 3.42 nm (n=3), a PDI of 0.4442 ± 0.01(n=3), a zeta potential of -27.74 ± 0.01 mV (n=3), and an %EE of 82.82 ± 0.09%(n=3). Verification results showed that all parameters were within the 95% Confidence Interval (CI) and 95% Prediction Interval (PI) ranges, while the one-sample t-test indicated no significant difference between predicted and actual values (p>0.05). Antioxidant activity testing using the DPPH method showed that the nanosuspension had strong antioxidant activity with an IC₅₀ value of 69.82 ± 0.52 (n=3) ppm. Stability testing using the cycling test method showed that the formulation remained physically stable without phase separation during storage. Keyword(s): Allium cepa L., antioxidant, formulation optimization, nanosuspension.
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