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KARAKTERISTIK TABLET EFFERVESCENT EKSTRAK LEMPUYANG WANGI (Zingiber aromaticum Val.)

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Penilaian

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The aim of the study was to determine the effect of adding lempuyang fragrant extract on the characteristics of effervescent tablets. This research utilizes the effect of sparkle on effervescent products which can suppress the bitter taste of fragnant lempuyang. The processing method used for the manufacture of effervescent tablets is wet granulation method. The study used a Factorial Completely Randomized Design with two treatments and each treatment was repeated 3 times. The first factor is concentration of fragnant lempuyang granules (0%, 10%, 20%, 30%, and 40%) and the second factor is sodium bicarbonat concentration (20% and 40%). the observed parameters is phisical characteristics (soluble time, and hardness) and chemical characteristics (water content, pH, and antioxidant activity). The results showed that the addition of fragrant lempuyang and sodium bicarbonate, had a very significant affect on the antioxidant activity of effervescent tablets. The concentration of the fragrant lempuyang treatment had a very significant effect on the moisture content and antioxidant activity of effervescent tablets. Treatment with sodium bicarbonate concentration had a very significant effect on antioxidant activity and significantly affected the dissolution time of effervescent tablets. The best research treatment is A3B2 treatment (30% lempuyang Wangi: 40% sodium bicarbonate) with a water content value of 6.09% below the standard value of BPOM RI (2015) which is 10%, the value of dissolving time is 62.33 seconds below the standard value of BPOM RI (2014) namely 5 minutes, pH 5.4, antioxidant activity 1098, 5 g/ml and hardness 448 gF.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003508	T78140	T781402022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T781402022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xii, 45 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi pembuatan makanan dari sayuran

Specific Detail Info

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Statement of Responsibility

SEPTA

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