02789nas a2200241 4500008004100000245014700041210006900188260001600257300001400273490000700287520203000294653002102324653001102345653001902356653001302375653001702388653001602405100002802421700001902449700002102468700001802489856004002507 2020 eng d00aNanoparticle Characterization of Allium sativum, Curcuma mangga and Acorus calamus as a Basic of Nanotechnology on Jamu Subur Kandungan Madura0 aNanoparticle Characterization of Allium sativum Curcuma mangga a cAugust 2020 a1152-11590 v123 a

Introduction: The increasing of researcher attraction on the herbal drug after so long ignored due to difficulties in processing has opened a new door for the development of a novel of "jamu Subur Kandungan". However, the constraints that then faced in consuming "jamu Subur Kandungan", an herbal reproductive drug, are the solubility and poor absorption in the intestine. Therefore, this study aims to characterize nanoparticle of the combination of garlic (Allium sativum), temu mangga (Curcuma mangga) and jeringau (Acorus calamus) encapsulated by chitosan. Material and Methods: the simplicial of garlic (Allium sativum), temu mangga (Curcuma mangga) and jeringau (Acorus calamus) was purchased from Materia Medica Batu Malang Indonesia. Nanoparticle of combination of garlic, temu mangga and jeringau was produced by ionic gelation method. Nanoparticle characterization was assessed by Scanning electron microscopy (SEM), Spectrophotometer Fourier Transform Infra-Red (FTIR), Particle Size analyzer (PSA) and X-ray diffraction (XRD). Result: The ionic gelation method succeeded to make nanoparticle. The produced nanoparticle was around 438-1159 nm. The length of sonication has proven to make the particle size smaller. The particle size distribution of chitosan at the time of 90 min sonication and 150 min was classified as uneven because of the particle size clustered in the range 500-1000 nm and 3000-5000 nm. The hydroxyl (OH) group appeared at wave number 3429-2466 cm-1, while the amide functional group appeared at wave numbers (1648-1652 cm-1. Phosphate groups (P = O) also appeared, which is a TPP residue, at a wavenumber 1384 cm-1. Conclusion: Chitosan-garlic nanoparticles (Allium sativum), temu mangga (Curcuma mangga) and jeringau (Acorus calamus) were successfully produced with ionic gelation method.

10aCharacterization10aGarlic10aIonic gelation10aJeringau10aNanoparticle10aTemu mangga1 aMuchtaromah, Bayyinatul1 aWahyudi, Didik1 aAhmad, Mujahidin1 aAnnisa, Rahmi uhttps://www.phcogj.com/article/1233