Mutu Simplisia dan Komposisi Kulit Pisang Barangan (M. acuminata Colla) Sebagai Bahan Dental Preventif Dengan Metode Pengeringan Berbeda
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Latar Belakang: Proses pengeringan dalam pembuatan simplisia mempengaruhi mutu, kandungan senyawa kimia, dan mineral bahan herbal. Kulit pisang Barangan (Musa acuminata Colla) berpotensi sebagai agen dental preventif karena kandungan fitokimia dan mineralnya. Tujuan: Penelitian ini bertujuan untuk menganalisis mutu simplisia (kadar air dan kadar abu total) serta komposisi senyawa kimia dan mineral kulit pisang Barangan yang dikeringkan dengan dua metode berbeda. Metode: Penelitian ini merupakan studi analisis kualitatif. Kulit pisang Barangan yang telah dibersihkan dan dicacah dibagi menjadi dua kelompok: pengeringan oven (60°C, 12 jam) dan pengeringan beku (freeze drying; -65°C selama 4 jam dilanjutkan 48 jam). Simplisia dihaluskan dengan ball mill (500 rpm, 6 jam). Kadar air diuji dengan metode toluena, kadar abu total dengan pemanasan 800°C. Identifikasi senyawa kimia dan mineral dilakukan menggunakan GC-MS dan XRF. Hasil: Kadar air kelompok oven (OD) sebesar 9,23% dan kelompok freeze drying (FD) sebesar 7,11%; kadar abu total masing-masing 10,83% dan 10,60%. Keduanya memenuhi standar Farmakope Herbal Indonesia (kadar air <10%, kadar abu total <15%). Identifikasi GC-MS menunjukkan kelompok FD memiliki variasi senyawa kimia lebih banyak (12 komponen) dibandingkan OD (7 komponen). Kandungan mineral tertinggi pada kedua kelompok adalah kalium (K), dengan magnesium (Mg) lebih tinggi pada OD (15,32%) dibandingkan FD (9,95%). Kesimpulan: Metode pengeringan berpengaruh terhadap mutu dan komposisi kulit pisang Barangan. Freeze drying menghasilkan kadar air lebih rendah dan variasi fitokimia lebih banyak, sedangkan pengeringan oven cenderung mempertahankan mineral lebih tinggi pada beberapa unsur. Simplisia kulit pisang Barangan dari kedua metode berpotensi dikembangkan sebagai bahan dental preventif.
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