Synthesis and Characterization of Nanoherbal of Reed Root Ethanol Extract (Imperata cylindrica L) Using Ionic Gelation Method

The purpose of this study was to determine the characteristics of nanoherbal of reed root ethanol extract (Imperata cylindrica L) and optimal variations of alginate and CaCl₂ for the manufacture of nanoherbal of reed root ethanol extract. Nanoherbal are made using the ionic gelation method by mixing ethanol extract of reed root, alginate solution, and CaCl₂ solution. There are three variations in the composition of alginate and CaCl₂ solutions used, namely the ratio of 1: 6.66, 1: 3.33 and 1: 2.5. The solids in the nanoherbal colloids are separated using centrifuges. The residue is washed with aqueous and freeze dryer for 24 hours. Colloidal nanoherbal were characterized using PSA to determine particle size and potential zeta values. Nanoherbal solids were characterized using SEM to determine their surface morphological shape. The nanoherbal that were successfully made were faded yellow and white solids. The IR spectrum of nanoherbal shows absorption bands at O-H extended vibrations, C-O bending vibrations, and C=C bending vibrations that undergo shifting, as well as the emergence of manuronat fingerprint bond vibrations in the infrared spectrum supporting the formation of nanoherbal. Characterization using PSA showed a size of 186.2 nm at an optimal concentration ratio of alginic acid and CaCl₂ of 1:6.66. SEM results show solids particles are not spherical, uneven, and in the form of loose aggregates on the surface.