Effervescent Tablets Formulation of Ginger Rhizome (Zingiber officinale Rosc.) With Variation Of Citric Acid And Tartaric Acid Level  

Oleh:

Kartikasari, Sekararum Diah ; Murti, Yosi Bayu ; Mufrod

Jenis: Article from Journal - ilmiah internasional - tidak terdaftar di DIKTI
Dalam koleksi: Majalah Obat Tradisional vol. 20 no. 02 (May 2015), page 119-126.
Topik: Zingiber officinale Rosc.; Jahe; Effervescent Tablet; Variation of Acid Source
Fulltext: M01 v20 n2 p124 kelik2017.pdf (726.18KB)

Ketersediaan

Perpustakaan FK Nomor Panggil: M01.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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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.

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