STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN MENGGUNAKAN EKSTRAK BUNGA KANA (Canna coccinea Mill ) (KAJIAN JENIS PELARUT,WARNA BUNGA DAN JENIS GULA)

Thamrin, Husni (2009) STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN MENGGUNAKAN EKSTRAK BUNGA KANA (Canna coccinea Mill ) (KAJIAN JENIS PELARUT,WARNA BUNGA DAN JENIS GULA). Other thesis, University of Muhammadiyah Malang.

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Abstract

Cana flower is one of agriculture products which has function to be decoration plant. Crown of kana has known contain of anthoxianin and anthoxantin pigment, which has function become antioxidant. It can be used as medicine, like tablet effervescent. The objective of this research in general is to learn influence of colour flower and solvent so obtain quality powder of flower cana extract red and yellow, to learn influence of variety solvent to characteristic flower kana extract red and yellow, and to learn influence of variety sugar so obtain characteristic and quality effervescent tablet. This research use group random planning. The first step use arranged as Simpel by one factors and repeadly three times. And the last research use group random planning arranged as factorial by 2 factors and repeadly three times. The step I learn extraction pigmen of cana red and yellow of variety solvent (aquadest and etanol). And the step II: application flower kana extract of quality effervescent tablet. Factor I = colour flower (W1 = red cana, W2 = yellow cana), Faktor II = variety sugar (G1 = sucrose, and G2 = Tropicana slim). Parameter used cover soluble power, pH, texture, level of water, viscosities, color test consist of brightness, reddish, yellowish, and organoleptik (taste, aroma, color and a view of tablet). Data was obtained analyzed by various analysis method (Anova), continued by real difference test (DMRT) α = 5% to organoleptik test by hedonic scale. The research indicate that in effervescent tablet of rose extract in De Garmo test known that the best treatment is in treatment with variety solvent of aquades and variety sugar of sucrose with result, level of water 2,12 %; texture 10,667 g/detik, pH 6,53; sugar total 24,25; soluble power 0,066 g/detik; TPT 1,469g/g; viscosities 30,928 cps; color effervescent tablet of brightness (L) 93,50; reddish 0,30; yellowish 6,0; for soluble effervescent tablet of brightness (L) 42,70; reddish 0,37; yellowish 8,27; a view of tablet 2,53; taste 2,13; and aroma 2,67.

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Anggit Aldila
Date Deposited: 05 Jul 2012 03:31
Last Modified: 05 Jul 2012 03:31
URI: http://eprints.umm.ac.id/id/eprint/11095

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