DAFTAR ISI

KATA PENGANTAR............................................................................................i
DAFTAR ISI..........................................................................................................ii
DAFTAR LAMPIRAN..........................................................................................iii
BAB I PENDAHULUAN.....................................................................................1
1.1 LATAR BELAKANG MASALAH.......................................................1
1.2 PERUMUSAN MASALAH..................................................................3
1.3 TUJUAN PENULISAN.......................................................................3
1.4 MANFAAT PENELITIAN....................................................................4
BAB II TINJAUAN PUSTAKA...........................................................................5
2.1 Tanaman Jahe (Zingiber officinaleRosc.)............................................5
2.1.1 Sistematika...................................................................................5
2.1.2 Sistematika...................................................................................6
2.1.3 Morfologi Tanaman......................................................................6
2.1.4 Kandungan kimia.........................................................................6
2.1.5 Khasiat dan manfaat.....................................................................7
2.1.6 Efek biologis................................................................................8

2.2 Tinjauan Tentang Ekstrak....................................................................8

2.3 Kromatografi Lapis Tipis.....................................................................9
2.4 Granul..................................................................................................10
2.4.1 Bahan Pengisi (Filler/Diluent)...................................................10
2.4.2 Bahan pemanis...........................................................................11
2.4.3 Bahan Pengikat (Binder)...........................................................11
2.5 Granul Effervescent.............................................................................11
2.5.1 Bahan Baku Granul Effervescent..............................................12
2.5.2 Pembuatan Granul Effervescent................................................13
2.6 Monografi Bahan Tambahan...............................................................16
2.6.1 Asam Sitrat................................................................................16
2.6.2 Natrium Bikarbonat...................................................................16
2.6.3 Sukrosa......................................................................................16
2.6.4 PVP (Polyvinylpyrrolidone).......................................................17
2.6.5 Aerosol (Colloidal Silicon Dioxide)..........................................17
2.6.6 Manitol.......................................................................................18
BAB III METODE PENELITIAN........................................................................19
3.1 Alat Penelitian.............................................................................................19

3.2 Bahan Penelitian.................................................................................19

3.3 Prosedur Kerja....................................................................................19
3.3.1 Determinasi Tumbuhan dan Pengumpulan Bahan...................19
3.3.2 Pembuatan Serbuk Jahe Kuning..............................................20
3.3.3 pengujian kadar air serbuk jahe...............................................20
3.3.4 Skrinning Fitokimia serbuk rimpang jahe................................20

3.3.5 Ekstraksi....................................................................................24
3.3.6 Standarisasi kualitas ekstrak kental...........................................25
3.3.7 Analisis kadar Gingerol dan Shogaol dengan KCKT................28
3.3.8 Formulasi...................................................................................29
3.3.9 Pembuatan Granul Effervescent ekstrak jahe...........................29
3.3.10 Pengujian Granul Effervescent ekstrak jahe...........................30
BAB IV HASIL DAN PEMBAHASAN...............................................................32
4.1 Hasil.....................................................................................................32
4.1.1 Karakteristik Simplisia..............................................................32
4.1.2 Pembuatan Ekstrak Jahe............................................................33
4.1.3 Karakteristik Ekstak Kental.......................................................33
4.1.4 Pembuatan Granul Effervescent................................................35
4.1.5 Evaluasi Sediaan Granul Effervescent.......................................36
4.2 Pembahasan.........................................................................................36
BAB V KESIMPULAN........................................................................................47