Application of the Simplex Lattice Design Method to Determine the Optimal Formula of Diclofenac Sodium Nanoemulsion

Nadhifatun Nahdhia, M. Agus Syamsur Rijal, Esti Hendradi, Riyanto Teguh Widodo — Tue, 06 Aug 2024 00:00:00 +0700

Background: The success of making nanoemulsions with the aim of producing good characteristic values is determined by the ratio of each component. The Design of Experimental (DoE) approach using the Simplex Lattice Design (SLD) method can be used to determine the optimal formula for nanoemulsion, with variable factors consisting of oleic acid, Tween 20:ethanol (4:1), and water. The response variables observed included droplet size, PDI, and pH. Objective: DoE can help reduce energy, costs, and time needed to make the optimal formula of diclofenac sodium nanoemulsion. Methods: Nanoemulsions were prepared using a low-energy emulsification method. Their characteristics were evaluated and analyzed with Design Expert software. Result: The optimal nanoemulsion formulation consists of 4.17% oleic acid, 37.5% emulsifier (Tween 20 : ethanol 4:1), and 58.33% water. The results of nanoemulsion characteristics were good, with 20.37 nm droplet size, 0.42 PDI, and 4.75 pH. The observed values were not significantly different from the predicted values, and the formula could trap 1% diclofenac sodium well. Conclusion: The simplex lattice design method is very useful in pharmaceutical development, such as nanoemulsion optimization.

A Comparative Study of Randu Honey Antimicrobial Activity from Several Region in Java

Tue, 06 Aug 2024 00:00:00 +0700

Background: Randu honey is monofloral honey sourced from one type plant nectar. The geographical location of randu (Ceiba pentandra) as the source of nectar is one factor that influences antimicrobial activity produced by randu honey. This research used randu honey from several regions in Java such as Sidoarjo (RSH), Pusat Perlebahan Nasional Bogor (RBH), Kediri (RKH), and Malang (RMH). Objective: To compare the antimicrobial activity of several randu honeys (RSH,RBH,RKH,RMH) against Gram-negative Escherichia coli ATCC 25922, Gram-positive Staphylococcus aureus ATCC 6538 and methicillin-resistant Staphylococcus aureus (MRSA) ATCC 33592, Candida albicans ATCC 10231. Methods: This study used well diffusion and dilution antimicrobial test methods. The diameter of inhibition zone formed in well diffusion method is measured using a vernier caliper. The diffusion method was used as screening test before determining quantitative minimum inhibitory concentration (MIC) using serial dilution with a ratio1:2 (v/v). Streptomycin and Ketoconazole were used as positive controls. Nutrient broth and Sabouraud broth media were incubated at 37°C for 24 hours (antibacterial tests) and 25°C for 48 hours (antifungal test) respectively. Results: Well diffusion test revealed all randu honey samples could inhibit test bacteria and fungi with the appearance of an inhibition zone. Diameter inhibition zone ranged from 14.66±0.52mm to 27.86±0.43mm. The MICs of RSH,RBH,RKH,RMH ranged from 3.12% to 25% against all test bacteria and fungi. Conclusion: The results of this study showed randu honey from Bogor (RBH) has the highest antimicrobial activity based on diffusion and dilution tests.

JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA

Application of the Simplex Lattice Design Method to Determine the Optimal Formula of Diclofenac Sodium Nanoemulsion

A Comparative Study of Randu Honey Antimicrobial Activity from Several Region in Java