| Autor: |
Daulai, M. S., Wijayanti, I., Retnani, Y. |
| Předmět: |
|
| Zdroj: |
Archives of Razi Institute; Jul/Aug2024, Vol. 79 Issue 4, p741-748, 8p |
| Abstrakt: |
The extensive use of antibiotic growth promoters leads to residues and bacterial resistance. Alternative herbal products from noni leaf extract (NLE) and maggot oil are needed that can improve poultry productivity and health. Secondary metabolites from NLE and fatty acid profile obtained from maggots that can be optimized in nano emulsion form. This study was aimed to characterize and determine the optimal formula of NLE and maggot oil (Hermetia illucens) in nano emulsion form as an alternative to antibiotic growth promoters (AGP). nano emulsion formulations were divided into three treatments with three replicates: F1 = 2.5 g/100 mL NLE and 12.5 g/100 mL maggot oil, F2 = 7.5 g/100 mL NLE and 7.5 g/100 mL maggot oil, and F3 = 12.5 g/100 mL NLE and 2.5 g/100 mL maggot oil. nano emulsion preparation was carried out by mixing all the components of the formula were homogenized by using homogenizer ultra turrax at 12500 rpm for 20 minutes. Particle size, zeta potential, polydispersity index, transmittance and solubility were calculated to evaluate the nano emulsion formulation. The data were analyzed using analysis of variance (ANOVA) and the formulation of nano emulsion was optimized by using simplex lattice design. The results showed that NLE has the highest phytochemical is steroid. The formula had significant effect (P<0.05) on particle size, zeta potential, polydispersity index (PI), and transmittance with F1 had the lowest particle size and PI and the highest transmittance compared to other formulas, while zeta potential was stable compared to standards. Nano emulsion formulation was optimized by using 2.125 g/100 mL NLE and 12.875 g/100 mL maggot oil. Nano emulsion that was physically stable was unable to inhibit E. coli as indicated by the diameter of the inhibition zone. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
