Effect Of Dextrin Concentration And Noni Sari Comparison And Soursop On Effervescent Tablet Quality

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Expressing the Secret Quality of Effervescent Tablet: The Combination of Dextrin and Noni-Sirsak Fruit

Effervescent tablets have become a popular choice in the world of pharmacy and supplements due to their ability to release active content quickly and practically. This study examines the effect of dextrin concentrations and comparison of noni and soursop juice on the quality of Effervescent tablets. The study was conducted in January-February 2012 at the Food Technology Laboratory, Faculty of Agriculture, University of North Sumatra, Medan.

Scientific Method: Exploring Important Factors

This study uses a complete random design (RAL) with two main factors:

  • Dextrin (K) concentration: 4%, 8%, 12%, and 16%.
  • Comparison of noni and soursop juice (M): 90:10, 80:20, 70:30, and 60:40.

The parameters analyzed include:

  • Water content: shows the amount of water in the tablet, affecting stability and shelf life.
  • Solubility: The speed of the tablet dissolves in water, determining the speed of release of active content.
  • Soluble time: The time it takes tablet to dissolve perfectly, is associated with the speed of release of active content.
  • Vitamin C content:* shows the level of nutrition in tablets, important for health.
  • Total acid: shows the level of acidity of the tablet, affecting the taste and stability.
  • PH: shows the level of acidity or tablet, affecting stability and effectiveness.
  • Organoleptic: Assessing the color, aroma, and taste of tablets, important for consumer acceptance.

Test Results: Revealing Relationship between Factors

The results showed that the concentration of dextrin and the ratio of noni-sirsak juice had a very significant effect on almost all effervescent tablet quality parameters, including:

  • Water content, solubility, soluble time, vitamin C, total acid, pH, and organoleptic (color, aroma, and taste).

The interaction between the two factors has a significant effect on the solubility and taste of the tablet, but is not significant to other parameters.

Conclusion: Find the Best Formula

Based on the results of the study, 16% dextrin concentration and a ratio of noni-sirsak 60: 40% produces the highest quality effervescent tablet. This formula has an optimal value in terms of water content, solubility, soluble time, vitamin C content, total acids, pH, and organoleptic (color, aroma, and taste).

Deeper Analysis: Revealing Quality Secrets

Dextrin Concentration:

Dextrin as a binder and destroyer in an effervescent tablet, directly affects the physical and chemical properties of the tablet. The higher the dextrin concentration, the higher the water content, and the slower time dissolves. However, higher dextrin concentrations can also increase the stability and storage of tablet.

Comparison of Noni-Sirsak Essence:

This fruit juice is rich in vitamin C and antioxidants, thus affecting the quality of effervescent tablets. The right comparison can produce tablets with optimal levels of vitamin C, as well as the taste and aroma that consumers like.

Implications and Recommendations:

The results of this study provide important information for the development of effervescent tablet products containing noni fruit juice and soursop. Formula with a 16% dextrin concentration and a ratio of 60: 40% fruit juice can be a reference in making high quality effervescent tablets and meets safety and quality standards.

Further Development:

  • Further research is needed to optimize the effervescent tablet formula, including the addition of other ingredients to increase the stability and effectiveness of the tablet.
  • Research can also be focused on clinical testing to assess the effectiveness of effervescent tablets in improving health and well-being.

Final Notes:

Development of Effervescent Tablet products by taking into account important factors such as dextrin concentration, comparison of fruit juice, and other quality parameters, will produce products that are safe, quality, and beneficial for consumers. The use of noni and soursop juice has great potential in increasing the added value and competitiveness of Effervescent tablet products on the market.

Q: What is the purpose of this study?

A: The purpose of this study is to examine the effect of dextrin concentrations and comparison of noni and soursop juice on the quality of Effervescent tablets.

Q: What are the main factors analyzed in this study?

A: The main factors analyzed in this study include:

  • Dextrin (K) concentration: 4%, 8%, 12%, and 16%.
  • Comparison of noni and soursop juice (M): 90:10, 80:20, 70:30, and 60:40.
  • Water content: shows the amount of water in the tablet, affecting stability and shelf life.
  • Solubility: The speed of the tablet dissolves in water, determining the speed of release of active content.
  • Soluble time: The time it takes tablet to dissolve perfectly, is associated with the speed of release of active content.
  • Vitamin C content:* shows the level of nutrition in tablets, important for health.
  • Total acid: shows the level of acidity of the tablet, affecting the taste and stability.
  • PH: shows the level of acidity or tablet, affecting stability and effectiveness.
  • Organoleptic: Assessing the color, aroma, and taste of tablets, important for consumer acceptance.

Q: What are the results of this study?

A: The results showed that the concentration of dextrin and the ratio of noni-sirsak juice had a very significant effect on almost all effervescent tablet quality parameters, including:

  • Water content, solubility, soluble time, vitamin C, total acid, pH, and organoleptic (color, aroma, and taste).

The interaction between the two factors has a significant effect on the solubility and taste of the tablet, but is not significant to other parameters.

Q: What is the conclusion of this study?

A: Based on the results of the study, 16% dextrin concentration and a ratio of noni-sirsak 60: 40% produces the highest quality effervescent tablet. This formula has an optimal value in terms of water content, solubility, soluble time, vitamin C content, total acids, pH, and organoleptic (color, aroma, and taste).

Q: What are the implications of this study?

A: The results of this study provide important information for the development of effervescent tablet products containing noni fruit juice and soursop. Formula with a 16% dextrin concentration and a ratio of 60: 40% fruit juice can be a reference in making high quality effervescent tablets and meets safety and quality standards.

Q: What are the recommendations of this study?

A: Further research is needed to optimize the effervescent tablet formula, including the addition of other ingredients to increase the stability and effectiveness of the tablet. Research can also be focused on clinical testing to assess the effectiveness of effervescent tablets in improving health and well-being.

Q: What are the final notes of this study?

A: Development of Effervescent Tablet products by taking into account important factors such as dextrin concentration, comparison of fruit juice, and other quality parameters, will produce products that are safe, quality, and beneficial for consumers. The use of noni and soursop juice has great potential in increasing the added value and competitiveness of Effervescent tablet products on the market.