FORMULASI SEDIAAN GRANUL EFFERVESCENT SARI BUAH SIRSAK (Annona muricata L)

Authors

  • Lisma Burhan
  • Paulina V. Y. Yamlean
  • Hamidah Sri Supriati

DOI:

https://doi.org/10.35799/pha.1.2012.489

Abstract

Soursoup fruit nutrient includes vitamins C and B1. Vitamin which is the most dominant in
soursop fruit is vitaman C, where the compound is in the form of a natural antioxidant in the
body. Antioxidants help the body to fight against various free radicals that enter the body and is
excellent for improving the immune system and slow the aging process. This study aimed to
investigate the effect of different formulations of effervescent granules made from soursoup fruit
juice against physical properties of granules prepared by wet granulation method. Test
preparation includes organoleptic quality, moisture content, flow properties, and solubility time.
Of the three formulations, variations in the quantity of citric acid, tartaric acid and sodium
bicarbonate gave effect on water levels, silence angle, and time of depression of granule made of
soursoup fruit juice. In formulation 1, the water content was 0.19%, a flow rate of 8.2 seconds,
the silence angle of 33.02 degrees, and dispersion time was 2 minutes 13 seconds.In the second
formulation, water content was 0,21%, a flow rate of 8.1 seconds, the silence angle of 31.52
degrees, and dispersion time at 3 minutes 3 seconds. In the third formulation, water content was
0,28%, a flow rate of 9,7 seconds, the silence angle of 31.56 degrees, and dispersion time at 4
minutes 5 seconds.
Key words: soursoup, effervescent granule, wet granule, natrium bicarbonate

Downloads

Published

2012-11-01

Issue

Section

Articles