ANALISIS DIMENSI PROSES PELARUTAN TABLET EFFERVESCENT SARI BUAH MARKISA Dimension Analysis of Dissolution Process of the Passion Fruit Effervescent Tablet
| Main Authors: | Ansar, Ansar, Rahardjo, Budi, Noor, Zuheid, Rochmadi, Rochmadi |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
, 2012
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| Online Access: |
https://jurnal.ugm.ac.id/agritech/article/view/9686 https://jurnal.ugm.ac.id/agritech/article/view/9686/7261 |
Daftar Isi:
- The aim of this study was to understand dissolution process of the passion fruit effervescent tablet used dimension analysis. The variables of surveyed was mass, volume, moisture content, glass transition temperature, the temperature increases while compression, water volume, water temperature, water density, compression force, and compression velocity. The results showed that factors effect on dissolution process of the passion fruit effervescent tablet was mass, volume, moisture content, glass transition temperature, the temperature increases while compression, water volume, water temperature, water density, compression force, and compression velocity. The soluble solid concentration in� creased while added dissolution time then occur equilibrium.ABSTRAKTujuan penelitian adalah mengkaji proses pelarutan tablet effervescent sari buah markisa menggunakan analisis di� mensi. Variabel yang diamati adalah massa bahan, volume bahan, kadar air, suhu transisi gelas, peningkatan suhu selama pengepresan, volume air, suhu air, densitas air, gaya tekan, dan kecepatan penekanan. Hasil penelitian menun� jukkan bahwa faktor�faktor yang berpengaruh pada proses pelarutan tablet adalah massa bahan, volume bahan, kadar air, suhu transisi gelas, peningkatan suhu selama pengepresan, volume air, suhu air, densitas air, gaya tekan, dan ke� cepatan penekanan. Konsentrasi padatan terlarut meningkat seiring dengan bertambahnya waktu pelarutan kemudian terjadi keseimbangan.