Optimasi Metoda Sterilisasi pada Formula Sediaan Suspensi Bekatul ( Rice Bran )
Abstract
Abstract. Research has been done on optimization of sterilization method on rice bran suspension formula. Which aims to obtain the best sterilization method that can preserve the preparation for a long time. The chosen sterilization method is using autoclav (A), oven (B), and ultraviolet ra (C). On fomulation preparation, rice bran was sterilized beforehand using autoclav (A), oven (B), and ultraviolet ray (C), except for excipient that was entirety sterilized using autoclav, but for sweetener as in stevia it was sterilized using ultraviolet ray. The result shows that rice bran suspension of formula B and C were more stable organolepticly, on storage for 30 days and temperature of  4 – 8oC. for the viscocity of preparation, it was shown that rice bran suspension of formula A has the lowest viscocity value in comparison with formula B and C. for the sedimentation of preparation, it was visible that rice bran suspention of formula A, B and C were experiencing the drop of sedimentation value, constant sedimentation value on rice bran suspention A occurred on day 7, rice bran suspension B on day 14 and rice bran suspension C on day 21. On redispersion of preparation, it was shown that rice bran suspension B was the formula with lowest redispersion value in comparison with rice bran suspension A and C. for pH test of preparation, it was shown that rice bran suspension o formula A, B and C have relatively constant pH value, which is between 6.70 – 6.00. Formula B and C are more stable in storage for 30 days and temperature of  4 – 8oC.
Abstrak. Telah dilakukan penelitian mengenai optimasi metoda sterilisasi pada formula sediaan suspensi bekatul ( Rice Bran ). Yang bertujuan untuk mendapatkan metoda sterilisasi terbaik yang dapat mempertahankan sediaan dalam jangka waktu yang panjang. Metoda sterilisasi yang dipilih adalah dengan autoklaf (A), oven (B), dan sinar ultraviolet (C). Pada saat formulasi sediaan, bekatul di sterilisasi terlebih dahulu dengan autoklaf (A), oven (B), atau sinar ultraviolet (C), kecuali untuk bahan tambahan seluruhnya di sterilisasi dengan menggunakan autoklaf, kecuali untuk pemanis stevia di sterilisasi dengan sinar ultraviolet. Hasil penelitian menunjukan bahwa sediaan suspensi bekatul B dan C lebih stabil secara organoleptis pada penyimpanan selama 30 hari di suhu  4 – 8oC. untuk viskositas sediaan, terlihat bahwa sediaan suspensi bekatul A merupakan sediaan dengan nilai viskositas terendah dibandingkan dengan sediaan suspensi bekatul B dan C. Untuk sedimentasi sediaan, terlihat bahwa sediaan suspensi bekatul A, B, C mengalami penurunan nilai sedimentasi, nilai sedimentasi yang konstan pada sediaan suspensi bekatul A terjadi pada hari ke 7, sediaan suspensi bektul B pada hari ke 14 dan sediaan suspensi bekatul C pada hari ke 21. Untuk redipersi sediaan, terlihat bahwa sediaan suspensi bekatul B merupakan sediaan dengan nilai redispersi terendah dibandingkan dengan sediaan suspensi bekatul A dan C. Untuk uji pH sediaan, terlihat bahwa sediaan suspensi bekatul A, B, C memiliki nilai pH yang relatif konstan antara rentang 6,70 – 6,00. Sediaan B dan C lebih stabil dalam penyimpanan selama 30 hari di suhu  4 – 8oC.
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DOI: http://dx.doi.org/10.29313/.v0i0.4371
