Optimasi Kombinasi Asam Sitrat dan Asam Tartrat sebagai Zat Pengasam pada Tablet Effervescent Ekstrak Ubi Jalar Ungu (Ipomoea batatas L)

Syahrina, Dahlia

doi:10.33084/jsm.v7i1.2651

Cited by 4 publications

(13 citation statements)

References 5 publications

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“…The bottom cover of the funnel was opened and the fall time of the granules was calculated using a stopwatch (20). The flow rate is said to be good if it has a flow rate of less than 10 g/sec (21).…”

Section: Flow Ratementioning

confidence: 99%

“…The granules flow rate test aims to determine the quality of the effervescent granules because, in the tablet printing process, the flow rate of the powder/granules is greatly affected by the flow rate test (29). The flow rate is said to be good if it has a flow rate of not less than 10 g/sec (21). The results of the flow rate test showed that formula 1 had a better granule flow rate than formulas 2 and 3 (see Figure 2).…”

Section: Flow Rate Of Effervescent Granulesmentioning

confidence: 99%

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Viability of Lactobacillus acidophilus in effervescent granules prepared via wet granulation method: in vitro study

Pratama,

Melinda,

Muhsinin

2023

sciphar

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Lactobacillus acidophilus, a strain of lactic acid bacteria widely used as a probiotic microorganism, has been extensively employed in developing probiotic products including in effervescent granules. This study's objectives were to ensure that the resultant granules possessed the desired physical attributes and retained the requisite viability of lactic acid bacteria. A wet granulation method was used. The formula was physically evaluated and analyzed using Design Expert software, followed by gram staining and bacterial harvesting. Gram staining verification demonstrated the gram-positive nature of the pure L. acidophilus bacterial isolates, as evidenced by their consistent purple coloration and characteristic basil shape. Evaluation of physical properties revealed organoleptic attributes such as granular shape, white coloration devoid of odor, flow rate of 1.497 g/sec, an angle of repose at 40.75o, compressibility of 11.45%, drying loss of 0.62%, and a foam height of 3.075 cm, consistently meeting the stipulated criteria. Furthermore, formula I, II, and III preserved L. acidophilus bacteria after being converted into effervescent granules, as evidenced by viable lactic acid bacteria counts, with formula I (412.5 x 101 cfu/g), formula II (422.7 x 101 cfu/g), and formula III (highest at 522.7 x 101 cfu/g). The formula I emerges as the most favorable effervescent granules containing L. acidophilus 3%; polyvinylpyrrolidone 3%; citric acid 0.3 %; tartaric acid 49.7%; sodium bicarbonate 25% and lactose as filler. Based on the finding, this probiotic effervescent granules has the potential to be developed as a daily supplement, especially for flora normal stabilization.

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Section: Flow Ratementioning

confidence: 99%

Section: Flow Rate Of Effervescent Granulesmentioning

confidence: 99%

Viability of Lactobacillus acidophilus in effervescent granules prepared via wet granulation method: in vitro study

Pratama,

Melinda,

Muhsinin

2023

sciphar

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“…Namun F3 yang paling baik karena nilainya lebih kecil. Hal ini sejalan dengan penelitian (Syahrina & Noval, 2021) optimasi kombinasi asam sitrat dan asam tartrat sebagai zat pengasam pada tablet effervescent ekstrak ubi jalar ungu (Ipomoea batatas L) diperoleh kadar air sebesar 1-5%.…”

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“…Hasil pengujian berdasarkan tabel 3 ketiga formula memenuhi persyaratan kurang dari 10 detik. Hal ini sejalan dengan penelitian (Syahrina & Noval, 2021) optimasi kombinasi asam sitrat dan asam tartrat sebagai zat pengasam pada tablet effervescent ekstrak ubi jalar ungu (Ipomoea batatas L) diperoleh waktu alir dalam rentang 3-5 detik.…”

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“…Kerapuhan tablet dipengaruhi oleh kadar air granul, selaras dengan hasil pengujian kadar air pada formula 3 sebesar 3,16% menghasilkan tablet yang lebih rapuh dari formula yang lain, hal tersebut disebabkan karena semakin rendah kadar air granul maka kerapuhan akan meningkat dikarenakan lemahnya daya ikat antar partikel tablet (Syukri et al, 2015). Hal ini sejalan dengan penelitian (Syahrina & Noval, 2021) optimasi kombinasi asam sitrat dan asam tartrat sebagai zat pengasam pada tablet effervescent ekstrak ubi jalar ungu (Ipomoea batatas L) diperoleh kadar air pada F3 sebesar 1,01% menghasilkan nilai kerapuhan tinggi yaitu 0,55%.…”

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Formulasi Sediaan Tablet Effervescent Ekstrak Herbal Meniran (Phyllantus niruri L) dengan Variasi Konsentrasi Sumber Asam dan Basa

Mayefis¹,

Bidriah²

2022

Ahmar Metastasis Health J.

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Pada masa pandemi ini sangat dibutuhkan obat yang dapat meningkatkan daya tahan tubuh, dengan bentuk sediaan obat yang menarik dan rasanya yang enak sehingga masyarakat tertarik mengkonsumsi obat. Tablet effervescent merupakan salah satu pilihan karena dari segi bentuk menarik dan rasa yang baik . Zat aktif yang digunakan adalah meniran karena meniran bersifat immunostimulan yang dapat meningkatkan daya tahan tubuh seseorang. Penelitian ini bertujuan untuk memformulasikan ekstrak herbal meniran (Phyllantus niruri L) menjadi sediaan tablet effervescent, sekaligus pengaruh kombinasi asam dan basa terhadap sifat fisik tablet effervescent. Herbal meniran di ekstraksi menggunakan pelarut etanol 70% kemudian dibuat sediaan dalam bentuk tablet effervescent menggunakan metode granulasi basah dengan variasi konsentrasi sumber asam basa 50%, 55%, 60%. Selanjutnya dilakukan evaluasi granul dan tablet. Hasil evaluasi granul effervescent ketiga formula memenuhi persyaratan uji organoleptis, uji waktu alir, uji sudut diam dan uji kompresibilitas. Sedangkan uji kadar air dari F1 belum memenuhi persyaratan. Hasil evaluasi mutu fisik tablet memenuhi persyaratan uji organoleptik, uji keseragaman bobot, uji keseragaman ukuran, uji kerapuhan, dan uji kekerasan yang baik. Sedangkan uji waktu larut dan uji pH hanya F3 yang memenuhi persyaratan. Ekstrak Herbal meniran dapat diformulasikan menjadi sediaan tablet effervescent, kombinasi sumber asam dan basa dari ekstrak herbal meniran (Phyllantus niruri L) berpengaruh terhadap sifat fisik tablet effervescent dan dari hasil uji evaluasi mutu fisik tablet didapatkan F3 memenuhi persyaratan uji.

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Formulation and Optimization of Effervescent Tablet Containing Kaempferia Galanga

JULIANTI,

BAKAR,

WIKANTYASNING

2024

Int J App Pharm

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Objective: This study aims to optimise the formulation of effervescent tablets using ethanolic extract of Kaempferia galanga with citric and tartaric acids as sources of acids and to assess the physical properties of the tablet. Methods: Effervescent tablets were formulated through dry granulation method and evaluated for organoleptic properties, flowability, angle of repose, compressibility index, moisture, hardness, friability, dissolution time, pH, weight uniformity and size uniformity. Data for optimization were analysed using Design Expert software, version 13.0. Simplex lattice design optimisation was used, with two independent variables, namely, concentrations of citric and tartrate acids. The tablets were then characterised. Results: All five effervescent tablet formulas met the requirements in terms of weight uniformity and size uniformity. Only F1, F2, F3 and F4 satisfied the requirements for friability. Physical evaluation indicated that the hardness and dissolution time of the effervescent tablets also met the requirements. The combination of tartaric and citric acids affected the hardness, friability, size uniformity and dissolving time of Kaempferia galanga extract effervescent tablets, resulting in positive values for friability and dissolving time response values and negative values for hardness and size uniformity. Conclusion: The optimal concentrations of citric and tartaric acids in effervescent tablets were 9.5% and 17.5%, respectively, with a desirability value of 0.789. Furthermore, the optimum formula can be developed at a later stage for stability tests and in vivo assays.

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Optimasi Kombinasi Asam Sitrat dan Asam Tartrat sebagai Zat Pengasam pada Tablet Effervescent Ekstrak Ubi Jalar Ungu (Ipomoea batatas L)

Cited by 4 publications

References 5 publications

Viability of Lactobacillus acidophilus in effervescent granules prepared via wet granulation method: in vitro study

Viability of Lactobacillus acidophilus in effervescent granules prepared via wet granulation method: in vitro study

Formulasi Sediaan Tablet Effervescent Ekstrak Herbal Meniran (Phyllantus niruri L) dengan Variasi Konsentrasi Sumber Asam dan Basa

Formulation and Optimization of Effervescent Tablet Containing Kaempferia Galanga

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