Abstract
MAKING OF CINNAMON (CINNAMOMUM BURMANII) BARK EXTRACT NANOPARTICLES WITH IONIC GELATION METHOD

*A. A. Bawa Putra, I. W. P. Sutirta Yasa, I. B. Putra Manuaba, I. M. Siaka, I. M. Bakta, I. M. Jawi, Karna Wijaya, I. M. Oka Adi Parwata, dan I. M. Sukadana

ABSTRACT

Cinnamon bark extract has high phenolic content which has potential as an antioxidant but has low bioavailability under conditions of large particle size. Therefore, it was carried out the making of cinnamon bark extract nanoparticles by ionic gelation method and characterization of the nanoparticles formed. This study aims to prepare and evaluate the characteristics of cinnamon bark extract nanoparticles. Chitosan-tripolyphosphate-cinnamon bark extract nanoparticles have a particle size of 454.2 nm with a zeta potential of -25.8 mV and functional groups that play a role in the formation of nanoparticles, namely hydroxyl groups and amide groups from chitosan and phosphate groups from tripolyphosphate and the topography was observed to be closer after the bioactive substances from the cinnamon bark extract were encapsulated and covered the surface of the nanoparticles formed.

Keywords: ionic gelation, crosslinking, cinnamon, nanoparticles.


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