Comparison Study of Ionic Gelation and SNEDDs Method in the Preparation of Cocoa Peel Extract Nanoparticles as Antibacterial Against Klebsiella pneumonia

Abstract

<p>Cocoa peel is the primary waste from chocolate production. It contains flavonoids that can inhibit the growth of <em>Klebsiella pneumonia</em> which causes chronic bronchitis. This study aims to obtain cocoa peel extract nanoparticles for antibacterial caused by <em>K. pneumonia</em>. The isolation of flavonoids was done using the maceration method in 96% ethanol. Phytochemical and Thin Layer Chromatography (TLC) analyses have been used to identify the active compounds contained in the extract. Flavonoid levels have been investigated using UV-Visible spectrophotometry. The preparation of nanoparticles from cocoa peel used ionic gelation and Self-Nano Emulsifying Drug Delivery System (SNEDDS). The nanoparticle obtained has been analyzed for particle size and polydisperse index. In vitro test was carried out to determine the antibacterial activity of <em>K. pneumonia</em>. Identification of active compounds using a UV-Visible spectrophotometer showed that cocoa peel extract contained flavonoids of 6.33%. Nanoparticle preparations using the SNEDDS method were more optimal than the ionic gelation method, with particle sizes 135.2 nm (4%), 156.1 nm (12%), and 235.3 (20%). Based on the in vitro test, nanoparticles from cocoa peel extract were able to inhibit the growth of <em>K. pneumonia</em></p><p>. <strong><em></em></strong></p>