Antiinflamation Effect Test Of A Gel Service Of Kunyit Room Extract (Curcuma domestica Val) ON MIT (Mus musculus) Induced With Egg Albumins

Abstract

Inflammation is the body's protective response to attacks by disease or foreign microorganisms. Turmeric rhizome contains the compound curcumin which acts as an anti-inflammatory. The research that has been carried out is on the anti-inflammatory effect of turmeric (Curcuma domestica Val) rhizome extract gel preparations on mice (Mus musculus) induced by egg albumin. The aim is to determine the anti-inflammatory effect of turmeric rhizome extract made into a gel preparation. The extract was formulated into a gel with concentrations of 8%, 10% and 12%. The gel made was tested for the physical quality of the gel with homogeneous results, pH 7, spreadability 5-6 cm, adhesion power 4-7.28 seconds and viscosity 3000-5000 cps. Then the anti-inflammatory effect was tested on 25 mice using the artificial edema method on the soles of the feet induced by 0.1 ml egg albumin. Test animals were grouped into 5 groups, namely negative control group (Gel without extract), positive control (Flamar gel) and treatment group (8%, 10% and 12% concentration gel) administered topically. Edema volume measurements were carried out every 30 minutes for 120 minutes after egg albumin induction and the anti-inflammatory effect value was calculated. Then data analysis was carried out. The research results showed that turmeric rhizome extract gel met the requirements for testing the physical quality of good preparations. Concentrations of 8%, 10% and 12% have anti-inflammatory effects of 75.99%, 87.10% and 91.03%. F3 reduced the greatest edema.