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Optimasi Konsentrasi Asam Sitrat dan Asam Tartrat (1:2) Sebagai Sumber Asam Ditinjau Dari Sifat Fisik Granul Effervescent Sari Buah Mengkudu (Morinda Citrifolia L) {Optimization of The Concentration of Citric Acid And Tartaric Acid (1:2) As The Acid Source Reviewed on The Physical Properties of Noni Juice Effervescent Granules

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Abstract
Noni (Morinda Citrifolia L.) Has Many Benefits to Heal or Keep The Body Fit. One of Them is as food supplement. In this research, noni was prepared as the effervescent granules using combination of citric acid and tartaric acid (1:2) as the source of acid. Noni fruit was processed to become juice then dried by the spray drying process. After that, it was made into effervescent granules by wet granulation method with the source of the acid concentration of 10, 15, 20, and 25%. The Result of Size of Repose Test Were: Fl 29°,52" Fll 29°,35"; Fill 28°,50" and 28°,20" FIV. The Dissolving Result of 10 G Effervescent Granules Were: Fl 134 Sec; Fll 117 Seconds; FiIl 88 seconds; FIV 63 seconds. Based on the results of Statistical Analysis One Way Anova on Angle of Repose, Sig Value (0.001)

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Detail Information

Series Title

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Call Number

FARMASAINS: Jurnal Ilmiah Ilmu-ilmu Kefarmasian, 1

Publisher

Jakarta : Jurusan Farmasi Uhamka Jakarta., 2012

Collation

5p

Language

ISBN/ISSN

2086-6968

Classification

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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)

plants, medicinal
CITRIC ACID
TARTRATES

Specific Detail Info

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Statement of Responsibility

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