Formulation of Sechium edule Extract Effervescent Granule with the Variation of Citric Acid, Tartrate Acid and Sodium Bicarbonate

Grajang, Ina Ba’dia; Wahyuningsih, Iis

doi:10.5220/0008239300540060

Cited by 4 publications

(11 citation statements)

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“…Granules are dissolved or completely dispersed when all the fragments are evenly distributed and the gas release stops (da Cunha-Filho et al, 2014). The dispersion time of the three formulas fulfilled the requirement of < 5 mins (Grajang and Wahyuningsih, 2019). The statistical analysis results using the one-way ANOVA test showed a significant difference (p<0.05) in the time dispersion of the three formulations.…”

Section: Resultsmentioning

confidence: 96%

“…The effervescent preparation pH is one of the parameters affecting consumer acceptance. High acidic preparation pH irritates the stomach, while high alkaline pH causes a bitter and uncomfortable taste (Grajang and Wahyuningsih, 2019). The difference in the ratio of citric acid and sodium bicarbonate as effervescent had a significant impact on the preparation pH (p<0.05).…”

Section: Resultsmentioning

confidence: 99%

“…The difference in the ratio of citric acid to sodium bicarbonate affected the flow characteristics in terms of compressibility index value and Hausner ratio. Therefore, increasing the proportion of citric acid in the effervescent agent increased the flow characteristics (Grajang and Wahyuningsih, 2019). This is because citric acid has high specific gravity and good flow characteristics (Sun et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Citric acid has an advantage over other acid sources due to its solubility in water and provides an acceptable sour taste to the preparation. Furthermore, sodium bicarbonate dissolves completely in water, it is not hygroscopic, can be consumed safely, is widely used in food products as baking soda, and gives a fresh sensation like sparkling water (Grajang and Wahyuningsih, 2019). Moreover, it is a weak base compound.…”

Section: Introductionmentioning

confidence: 99%

“…According to previous studies, the amount of citric acid determines the particle size, specific gravity, flow characteristics, and moisture content of the granules. Therefore, an increase in the citric acid proportion causes the particle size to increase, easier to flow, and the moisture content also increases (Grajang and Wahyuningsih, 2019). This moisture increase is due to the hygroscopic characteristics of citric acid (Wati and Saryanti, 2019).…”

Section: Introductionmentioning

confidence: 99%

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The development of Moringa leaves effervescent granules with effervescent agent of citric acid and sodium bicarbonate

et al. 2021

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Moringa leaves are part of Moringa Oleifera, which have a high antioxidant content, therefore, it is beneficial for overcoming free radicals in the body. Furthermore, the leaves contents have the potential to be developed into a functional drink in the form of effervescent granules. The important aspects influencing the physical characteristics, stability, and acceptability of granule is the type and ratio of the effervescent agent. In this study, citric acid and sodium bicarbonate were used as effervescent agents because they both provide acceptable texture and mouthfeel. This study aimed to develop an effervescent granule formula of Moringa leaves and to optimize the molar ratio of citric acid and sodium bicarbonate as the effervescent agent. Three molar ratios of citric acid and sodium bicarbonate were optimized, namely 1:3.11 (Formulation 1), 1:3 (Formulation 2), and 1:2.93 (Formulation 3). These formulations were developed using the wet granulation method. The results showed effervescent granules of the three formulations exhibited good flowability and uniform particle size distribution. Furthermore, formulation 3 showed better granule flow characteristics than the others. The results after reconstitution showed the granules were quickly dispersed within 207-234 secs, the pH of the preparation ranged between 5.74-5.92 (neutral pH), the viscosity was between 326-333 cps, and exhibited dilatant flow characteristics. Also, the organoleptic and sensory evaluation results showed formulation 3 was the most acceptable in terms of color, taste, aroma, and texture. Based on these findings, it was concluded that formulation 3 which used (citric acid ratio, sodium bicarbonate 1:2.93) was the optimal formulation.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The development of Moringa leaves effervescent granules with effervescent agent of citric acid and sodium bicarbonate

et al. 2021

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Formulasi dan Evaluasi Suspensi Granul Effervescent Ekstrak Kitosan Cangkang Kepiting Bakau (Scylla serrata) Dengan Perbandingan Natrium Bikarbonat

Oktavina,

Imtihani

2023

J. Islamic Pharm.

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Ekstrak kitosan dari cangkang kepiting bakau (Scylla serrata) diketahui dapat menurunkan kolesterol. Formulasi ekstrak kitosan cangkang kepiting bakau dibuat dalam bentuk suspensi granul effervescent menggunakan variasi kadar komponen basa. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan natrium bikarbonat 25% (F1) dan natrium bikarbonat 30% (F2) terhadap sifat fisik granul effervescent sebelum dan sesudah rekonstitusi. Formulasi granul effervescent ekstrak kitosan cangkang kepiting bakau dilakukan dengan metode granulasi kering, yaitu tidak menggunakan air atau pelarut lain. Hasil penelitian menunjukkan granul effervescent yang dihasilkan memenuhi syarat dengan laju alir (F1 3,1 detik); (F2 7,1 detik), sudut diam (F1 23,9˚); (F2 24˚), kadar air (F1 1,6%); (F2 2%), persentase fines (F1 5,6%); (F2 34,31%), waktu dispersi (F1 01,49 menit); (F2 03,65 menit), tinggi buih (F1 3,5 cm); (F2 3,2 cm), pH (F1 4,23); (F2 5,15), viskositas (F1 2,22 mPa.s); (F2 1,91 mPa.s). Keseluruhan evaluasi memenuhi persyaratan kecuali pH pada F1, sehingga F2 merupakan formula terbaik karena menghasilkan pH yang tidak terlalu asam dibandingkan dengan F1 dan F2 menjadi granul effervescent yang paling banyak disukai karena memiliki rasa yang segar.

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Formulation and Physical Characteristics of Effervescent Granules from Sunkist Peels Ethanol Extract

Mutia,

Raibalaki,

Rahma

et al. 2023

jika

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Citrus fruit has a sweet taste and attractive shape, which is also enriched various health benefits. Some studies have been performed to investigate the pharmacology effects from the Sunkist peel extract. However, none of this study was look for the development of pharmaceutical products. Hence this study was performed to investigate the pharmaceutical formulation as an effervescent granule from Sunkist peel extract. This study was an experimental study to investigate the optimum formulation that was made by wet granulation methods. There were three formulation of Sunkist peel extract effervescent granule that were combination of organic acids (citric acid and tartaric acid), sodium bicarbonate as base compound, and some sweetener including aspartame, lactose, and mannitol. After that, the formulation was evaluated the physical properties including organoleptic, flow rate, dissolution time, foam height, pH, and angle of repose. The result of this study showed that these three formulations of Sunkist Peel extract effervescent granule showed significant different in almost all of physical properties including: flow rate (P-Value = 0.027), dissolution time (P-Value< 0.05), foam height (P-Value = 0.004), and angle of repose (P-Value: 0.043), except the degree of acidity or pH (P-Value = 0.128). Third formulation (F3) reveals the best physical properties as a Sunkist peel extract effervescent granule. Overall, it can be concluded that the third and second formulation fulfils a well physical properties of effervescent granule for Sunkist peel extract.

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Formulation of Sechium edule Extract Effervescent Granule with the Variation of Citric Acid, Tartrate Acid and Sodium Bicarbonate

Cited by 4 publications

References 0 publications

The development of Moringa leaves effervescent granules with effervescent agent of citric acid and sodium bicarbonate

The development of Moringa leaves effervescent granules with effervescent agent of citric acid and sodium bicarbonate

Formulasi dan Evaluasi Suspensi Granul Effervescent Ekstrak Kitosan Cangkang Kepiting Bakau (Scylla serrata) Dengan Perbandingan Natrium Bikarbonat

Formulation and Physical Characteristics of Effervescent Granules from Sunkist Peels Ethanol Extract

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