Optimasi Formula Tablet Hisap Antioksidan Kombinasi Ekstrak Kulit Buah Manggis (Garcinia mangostana L.) Dan Kulit Buah Delima (Punica granatum L.)
| Main Author: | Makunti, Dwi Setianingrum |
|---|---|
| Format: | Karya Ilmiah NonPeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.ums.ac.id/34054/1/NASKAH%20PUBLIKASI.pdf http://eprints.ums.ac.id/34054/3/COVER-HALAMAN%20DEPAN.pdf http://eprints.ums.ac.id/34054/5/BAB%201.pdf http://eprints.ums.ac.id/34054/7/BAB%202.pdf http://eprints.ums.ac.id/34054/8/BAB%203.pdf http://eprints.ums.ac.id/34054/10/BAB%204.pdf http://eprints.ums.ac.id/34054/11/DAFTAR%20PUSTAKA.pdf http://eprints.ums.ac.id/34054/13/LAMPIRAN.pdf http://eprints.ums.ac.id/34054/15/SURAT%20PERNYATAAN%20PUBLIKASI.pdf http://eprints.ums.ac.id/34054/ |
Daftar Isi:
- Mangosteen (Garcinia mangostana L.) and pomegranate pericarp (Punica granatum L.) contain α-mangosteen flavonoids and phenolic compounds that act as antioxidants. This study aims to obtain the optimal formula of antioxidant lozenges of mangosteen and pomegranate pericarp extracts using factorial design. The design of formulas using factorial design method, the lozenges were made into 4 formula with the combination of mannitol 70% and 80% as a filler and Na CMC 3% and 6% as a binder. The researcher uses DPPH method to test the determination of antioxidants in the lozenges. The high level of Na CMC combination 6% and mannitol 80% in the lozenges are able to decrease the flow rate of the granule and tablet friability, and increase the hardness andrate the tablet dissolves. The optimum formula derived from the contour plots super imposed is at the ratio of Na CMC 75 mg and mannitol 1994.17 mg. The verification results of one way t-test level of validity 95% showed no significant difference towards the outcome prediction for the hardness, friability, dissolves time, and the response of the taste. The verification result of the flow rate 7.86 ± 0.24 seconds, hardness 11.66 ± 0.35 kg, friability 0.84 ± 0.09%, dissolving time 8.14 ± 1.99minutes, response of the taste 5.7 ± 0.57, and the antioxidant activity 73.07 ± 1.07%.