This test aims to evaluate the formulation of floating microcapsule preparations containing ethanol extract of white turmeric (Curcuma zedoaria Rosc.), using chitosan, sodium alginate, and calcium chloride polymers as crosslinking agents. The preparation was formulated using the crosslinking method and tested based on its physical properties, which include moisture content, physical stability through cycle tests, resistance to the gastric and intestinal mucosa. The results showed that the microcapsule formulation was able to maintain the color and texture during the storage period well. The microcapsule durability test showed that the particles could survive in the gastric and intestinal mucosa for two hours. In addition, the water content is within the range that is in accordance with the requirements, namely, at a concentration of 0.25% there is (22%), a concentration of 0.5% there is (38.75%), a concentration of 0.75% there is (22.5%), and the blank has 20.5% water content. Based on previous research by Mardikasari et al., (2020) which used chitosan and alginate polymers. Through this method, this formulation shows the possibility as a technology-based drug delivery system that survives effectively in increasing the bioavailability of active substances from white turmeric.

Background: Chinese betel (Peperomia pellucida L.) is an herbal plant rich in bioactive compounds such as flavonoids, alkaloids, and tannins that have the potential to be antioxidants, antimicrobials, and antidiabetics. However, the stability and absorption of its active compounds in the body is still a challenge. Microencapsulation technology and  a floating drug delivery sistem (FDDS) can improve the effectiveness and stability of herbal preparations. Objective: This study aims to formulate and evaluate floating microencapsulation preparations containing Chinese betel herb ethanol extract using modern drug delivery technology. Methods: Ethanol extracts were obtained by maceration method and formulated by ionic gelation technique using a combination of sodium alginate and chitosan at three concentration variations (0.25%, 0.5%, and 0.75%). The evaluation included morphological analysis with SEM, ex vivo buoyancy test on the stomach of Wistar rats, determination of moisture content, and physical stability test using the cycling test method. Results: Microencapsulation with a concentration of 0.75% showed the most compact and delicate morphology, the lowest moisture content (0.64%), and the best physical stability. All formulations are capable of floating, with the longest buoyancy time at a concentration of 0.25% for 8 hours. There were no significant physical changes after six cycles of extreme temperatures. Conclusion: Microencapsulation preparations of Chinese betel ethanol extract in a natural polymer-based floating system show good stability and potential as an innovative herbal formulation to extend retention time in the stomach.
 
 

Free radicals are reactive compounds that can cause damage to cells, enzymes, lipids, and even DNA, thus triggering various degenerative diseases. Antioxidants neutralize free radicals and prevent oxidative damage. Chinese betel herb (Peperomia pellucida L.) is known to contain phenol and flavonoid secondary metabolite compounds that act as natural antioxidants. This study aims to test the antioxidant activity of ethanol extract of Chinese betel herb with DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Extraction was done by maceration method using 80% ethanol solvent. Antioxidant activity was tested by reacting the extract against DPPH solution and measuring the absorbance using UV-Vis spectrophotometry. The results showed an IC₅₀ value of 32.97 ppm, which is classified as very strong antioxidant activity. These results indicate that ethanol extract of Chinese betel herb has great potential as a source of natural antioxidants.