The Preparation and Characterization of Ethanol Extract Nanoparticle from Rhaphidophora pinnata (L.f.) Schott Leaves by using Arabic Gum and Dextrin

Objective: This research was aimed to prepare and characterize the ethanol extract nanoparticles of Rhaphidophora pinnata leaves by using arabic gum and dextrin. Method: The Rhaphidophora pinnata leaves extract was obtained via the percolation method using ethanol 96% and followed by evaporation process to form a thickened extract. The total water content and ash of the ethanol extract from Rhaphidophora pinnata leaves were determined. The ethanol extract of Rhaphidophora pinnata leaves was turned into nanoparticles by mixing the extract with arabic gum and dextrin. Then, it was sieved using a 20 mesh sieve. The resulting granules were dried in the oven at 40-45°C. The dried granules were milled with ball milling equipment to obtain a powder in nanometer scale. The nanoparticle powder was then characterized using a Particle Size Analyzer to investigate its particle size and Scanning Electron Microscopy to determine the morphological conditions of the powder. Result: The nanoparticle powder was brown. The total water content and ash of the extract were 0.087% and 9.672%, respectively. The characterization using PSA showed an average particle size of 306.41 nm. The SEM investigation showed that the particles morphology was uneven in surfaces, possesing irregular shapes, forming aggregates and not consistent in size. Conclusion: The nanoparticles of the ethanol extract from Rhaphidophora pinnata leaves have been prepared by using arabic gum and dextrin.