Formulation and Physical Stability Test Evaluations of Golden Sea Cucumber Extract Gel (Sticopus Hermanii) as Anti Periodontitis using Variations in Base Concentration

Abstract

The prevalence of periodontitis is still quite high, which is about 74.1%. Periodontitis therapy is currently a combination of root debridement and antibiotica is still not satisfactory, especially for severe periodontitis and systemic diseases. Golden sea cucumber is a natural ingredient of marine life containing proteins and active ingredients that function as antibacterial, anti-inflammatory and antioxidant. The goal in this study was to test the formulation and physical stability of the gold sea cucumber extract gel preparation (Sticopus Hermanii) as an anti-periodontitis using variations in gel base concentrations. Gold sea cucumber extract gel with HPMC is tested formulation, stability, pH and viscosity. Stability test at weeks 0, 2, 4, 6, 8 checked for changes in consistency, color, odor stability testing using climatic chamber pH test using pH meter. Viscosity test is performed in Week 1. Measurements by using LVDV-E type Brookfiled viscometers with spindles The best stability test is obtained on formulas with HPMC 5%, the highest pH obtained on formulas with a CMC base of 3% and obtained at the measurement of the 8th week is 8. The results of the optimasi test resulted in a concentration of 5% HPMC that met organoleptic, pH, stability and viscosity tests.