The first stage carried out this year was the extraction of acem-acem leaves and the preparation of effervescent powder formulations. The extraction process began with collecting fresh Oxalis dehradunensis Raizada leaves from Tanah Karo Regency. The leaves were then washed thoroughly and dried in a laboratory drying cabinet at approximately 45–50°C. The drying process lasted for 5–7 days, after which the leaves were ground into dry simplicia. The simplicia was subsequently macerated using 70% ethanol at ten times the weight of the simplicia powder.

The first immersion used 75 parts solvent, left for 5 days protected from light while being stirred occasionally, and then filtered. The residue was washed with 25 parts solvent and filtered again. Filtrates I and II were combined, left for 2 days protected from light, and then filtered. The next stage involved concentrating the maceration extract using a rotary evaporator until it became a thick extract of acem-acem leaves. This process took approximately 2–3 months.

It can be concluded that the acem-acem leaf extract contains antioxidant compounds with fairly strong activity and is toxicologically safe. However, when formulated into effervescent preparations, its antioxidant activity decreased. This decline is assumed to result from reactions with additional compounds in the effervescent powder, reducing phenol and flavonoid activity and thus lowering its antioxidant function.

Figure 3 shows the draft patent of this effervescent preparation research, which has been registered with DJKI on November 29, 2021, under Technical Instructions status, and has undergone an acceleration process at DJKI on November 7–10, 2022.