STUDI PEMBUATAN TABLET EFFERVESCENT MENGKUDU (Morinda citrifolia L.) :Kajian Suhu Pengeringan dan Penambahan Asam Sitrat

SYAWALUDDIN LB, LAODE (2007) STUDI PEMBUATAN TABLET EFFERVESCENT MENGKUDU (Morinda citrifolia L.) :Kajian Suhu Pengeringan dan Penambahan Asam Sitrat. Other thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
STUDI_PEMBUATAN_TABLET_EFFERVESCENT_MENGKUDU.pdf

Download (127kB) | Preview

Abstract

Morinda citrifolia L is a type of wild plants that formerly its fruit can be consumed or made for fruit salad by some people. Some people used its leaves for the complement spices of roasted fish, while its root and barks can be used as stomach disease medicine. By the technology innovation, morinda can be processed to be effervescent. Effervescent defined as supply form that produces a gas in the form of carbondioxide (CO2) as the result of chemical reaction in solution. The purpose of this research is, in general, to diversify the morinda to be functional food product in the form of effervescent tablet. The special purpose of this research is to study the effect of drying temperature and citrate acid additional to effervescent tablet. This research was conducted on May 2007 until July 2007 at THP laboratorium, fishery laboratorium, biomedical laboratorium, and in the chemical laboratorium of UMM. This research was done by using Group Random Design (RAK) arranging in factorial, that consist of 2 factors with 3 times repeat. The first factor is drying temperature (50°C, 60°C and 70°C) and second factor is citrate acid additional (i.e. 10%, 15%, 20%). The research result shows that it occurs an interaction between drying temperature treatment with citrate acid additional to the tablet hardness, tablet soluble speed, tablet yellowness level (b+), tablet water content, solution pH, and solution viscosity. The best treatment is obtained on the morinda effervescent tablet with drying temperature treatment combination of 60°C and 20% citrate acid additional, where it has 37.33 kg/sec tablet hardness, 0.031 g/sec tablet soluble speed, 2.57 tablet yellowness level (b+), 60 brightness level of solution, 1.27% tablet water content, 4.77 solution pH, and 9.82 cps solution viscosity.

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Rayi Tegar Pamungkas
Date Deposited: 22 Jun 2012 02:58
Last Modified: 22 Jun 2012 02:58
URI: http://eprints.umm.ac.id/id/eprint/9038

Actions (login required)

View Item View Item