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PENGARUH BAHAN PENGIKAT GELATIN TERHADAP MUTU FISIK TABLET EFFERVESCENT EKSTRAK TEH HIJAU (Camellia sinensis L.)

CIPTA, PUTRA ADI (2014) PENGARUH BAHAN PENGIKAT GELATIN TERHADAP MUTU FISIK TABLET EFFERVESCENT EKSTRAK TEH HIJAU (Camellia sinensis L.). Other thesis, University of Muhammadiyah Malang.

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Abstract

Higher pollution level today has increase bad influence on health, one of them is more free radicals existed in the air and could cause several types of diseases. Free radical effect within our bodies could be reduced by maintain a clean environment and by giving more attention toward all food and drinks being consumed. Antioxidant is a compound that could constraint free radical reaction within body. Green tea (Camellia sinensis L) has been reported having properties of anti oxidant, anti inflammation, and anti cancer. Objective of this study was to made effervescent tablet of green tea (Camellia sinensis L) extract by using gelatine level of 1%, 1,5% and 2% as binder ingredients to determine physical quality of best effervescent tablet under requirement. The making of effervescent tablet of green tea extract using gelatine level of 1%, 1,5% and 2% was done by fresh granulation using aquadest. Result of statistical analysis with one way anova was calculated using SPSS software at 95% intervel level, proceeded with HSD Tukey to showed meaningful difference in physical quality of tablet of each formula toward increase in gelatine level except in vulnerability percentage. Thus, it could be concluded that higher level of gelatine binder that is 1%, 1,5% and 2% has affected physical quality of green tea extract effervescent tablet. Keywords: physical quality, effervescent tablet, green tea extract, gelatine.

Item Type: Thesis (Other)
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Faculty of Health Science > Department of Pharmacy (48201)
Depositing User: Mr Moch. sholeh
Date Deposited: 02 May 2016 10:11
Last Modified: 02 May 2016 10:11
URI : http://eprints.umm.ac.id/id/eprint/28921

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