OPTIMASI KONSENTRASI CMC Na DAN SUCROSA PADA FORMULASI SIRUP DARI BAHAN TEMULAWAK
| Main Author: | Sayuti, Nutrisia Aquariushinta |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Interest : Jurnal Ilmu Kesehatan
, 2015
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| Online Access: |
http://jurnal.poltekkes-solo.ac.id/index.php/Int/article/view/110 http://jurnal.poltekkes-solo.ac.id/index.php/Int/article/view/110/100 |
Daftar Isi:
- Abstract: Temulawak, Syrup, Simplex Lattice. Curcuma xanthorrhiza or temulawak is commonly usedin traditional medicines. Ginger yellow rhizoma contains curcumin, volatile, oil starch, protein, fat,cellulose and minerals. Make syrup is expection for covering weaknesses in wild ginger flavor. SimplexIn a methodology design grating for it to find a formula that both from the form dosage. This researchaims to determine optimum formulation syrup Temulawak use methods that simplex in design throughthe lattice. The methods used to to optimize the formulation syrup with three the formula for period witha variation in number of 1 percent and solutions-Na rose around 80 percent solution (sucrose) which isprocessed further). Parameter of the formula as physical experience the optimum analized by T-test forthe prediction. Results of the study showed that a comparison sucrose as material for sweeteners andCMC Na as material for pengental influence over the nature of their physical and flavor syrup extractingetanolik temulawak, Formula throughput syrup temulawak, in proportion solution CMC Na 1% to10 percent, and solution sucrose 80% of 90 percent, and Syrup that produced from formula throughputstable in storage for 4 weeks.