EFFERVESCENT TABLETS FORMULATION OF GINGER RHIZOME (Zingiber officinale Rosc.) WITH VARIATION OF CITRIC ACID AND TARTARIC ACID LEVEL
| Main Authors: | Mufrod, Mufrod, Kartikasari, Sekararum Diah, Murti, Yosi Bayu |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | ind |
| Terbitan: |
Faculty of Pharmacy, Universitas Gadjah Mada
, 2015
|
| Subjects: | |
| Online Access: |
https://jurnal.ugm.ac.id/TradMedJ/article/view/8082 https://jurnal.ugm.ac.id/TradMedJ/article/view/8082/6273 |
Daftar Isi:
- Ginger (Zingiber officinale Rosc.) has efficacy as an anti-emetic. Ginger rhizome is usually consumed as instant beverages, so that need to be made into a dosage form that more effective, efficient and attractive. This research aims to formulate ginger into effervescent tablets by using variation of the levels of citric acid and tartaric acid. Dried extract of ginger was made with percolation method using ethanol 70% and evaporated using spray dryer. Extract was made for 5 formulas with variation of acid source using smelting method. Granules were tested its physical properties include flow time, tap index, angle of repose, water absorption, compactibility, mass density, water content, and total phenolic level. Granules were compressed become tablets and tested for physical properties include weight uniformity, friability, hardness, dissolve time, flavor response test and total phenolic level. Data were analyzed with Anova One Way using 95% confidence level. The result shown that formula III was the best formula because it meets the physical requirements of granules and tablets. While the formula V (100% tartaric acid) was a formula that provides the greatest stability phenolic levels.
- Jahe (Zingiber officinale Rosc.) memiliki khasiat sebagai anti emetik. Rimpang jahe biasanya dikonsumsi sebagai minuman penyegar instan seduhan sehingga perlu dibuat menjadi sediaan yang lebih efektif, efisien dan menarik. Penelitian ini bertujuan untuk memformulasikan rimpang jahe menjadi sediaan tablet effervescent dengan menggunakan variasi kadar asam sitrat dan asam tartrat. Ekstrak kering jahe dibuat dengan metode ekstraksi menggunakan etanol 70% dan diuapkan dengan spray dryer. Ekstrak dibuat menjadi 5 formula dengan variasi jenis dan jumlah sumber asam menggunakan metode peleburan. Granul yang diperoleh diuji sifat fisiknya meliputi uji waktu alir, indeks tap, sudut diam, daya serap air, kompaktibilitas, densitas massa, kadar air dan kadar fenolik total. Granul tersebut ditablet dan diuji sifat fisik tablet meliputi keseragaman bobot, kerapuhan, kekerasan, waktu larut, uji tanggap rasa, dan kadar fenolik total. Data yang diperoleh dianalisis menggunakan Anova One Way dengan taraf kepercayaan 95%. Hasil uji sifat fisik granul dan tablet effervescent ekstrak rimpang jahe menunjukkan bahwa formula III (50% asam sitrat) merupakan formula terbaik karena memenuhi persyaratan fisik granul dan tablet. Sedangkan formula V (100% asam tartrat) merupakan formula yang memberikan kestabilan kadar fenolik yang paling besar.