Formulation and Antioxidant Testing of an Effervescent Powder Preparation Containing Ciplukan Fruit Extract Using the DPPH Method

Nala Syarifah; Ani  Haerani; Leisya Fauzia Ramadinda  Kurniawan

doi:10.58344/ihj.v5i3.927

Authors

Nala Syarifah Institut Kesehatan Rajawali
Ani Haerani Institut Kesehatan Rajawali
Leisya Fauzia Ramadinda Kurniawan Institut Kesehatan Rajawali

DOI:

https://doi.org/10.58344/ihj.v5i3.927

Keywords:

Physalis angulata L., Ciplukan Fruit, Effervescent Powder, Antioxidant Activity, DPPH, IC50

Abstract

Free radicals contribute to oxidative stress and the development of degenerative diseases. Synthetic antioxidants, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), may pose toxicity and carcinogenicity risks, prompting the search for natural alternatives. Ciplukan (Physalis angulata L.) fruit is rich in flavonoids, phenolic compounds, and alkaloids with high antioxidant activity; however, its potential application in modern pharmaceutical preparations remains insufficiently explored. This study aimed to formulate an effervescent powder containing ciplukan (Physalis angulata L.) fruit extract and evaluate its physical characteristics, stability, and antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. This laboratory experimental study employed three extract concentrations: 5% (F1), 10% (F2), and 15% (F3). The fruit extract was obtained through maceration using 96% ethanol and subsequently formulated into an effervescent powder preparation. The formulations were evaluated through organoleptic testing, flow rate, angle of repose, moisture content, dispersion time, pH measurement, and antioxidant activity during a 28-day storage period. Phytochemical screening revealed the presence of flavonoids, tannins, alkaloids, saponins, steroids, phenolic compounds, glycosides, and quinones. The ciplukan fruit extract exhibited very strong antioxidant activity, with an IC50 value of 17.33 ppm. All formulations met the required physical quality standards and remained stable throughout the storage period. The average IC50 values of the effervescent powder formulations were 27.28 ppm (F1), 24.34 ppm (F2), and 22.65 ppm (F3), indicating very strong antioxidant activity across all formulations. Formula F3, containing 15% ciplukan fruit extract, demonstrated the strongest antioxidant activity and the best physical stability. Therefore, ciplukan fruit extract has considerable potential as an active ingredient in a stable and effective effervescent powder formulation for natural antioxidant supplementation.

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