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All Journal Indonesian Journal of Pharmaceutical Science and Technology
Muthmaina Wijayati
Jurusan Farmasi, FMIPA, Universitas Al Ghifari
Computer Science & IT Medicine & Pharmacology

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Formulasi Granul Effervescent Sari Kering Lidah Buaya sebagai Makanan Tambahan Muthmaina Wijayati; Nyi Mekar Saptarini; Irma Erika Herawati
Indonesian Journal of Pharmaceutical Science and Technology Vol 1, No 1 (2014)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.501 KB) | DOI: 10.15416/ijpst.v1i1.7507

Abstract

Aloe vera has high nutrition content, but bitter taste so direct consumption infrequently. The bitter tastes overcome with preparation. The aim of this study is to make effervescent granule of dried aloe gel as food supplement. The steps in this study consist of making of dried aloe gel, phytochemistry screening and formulation of effervescent granule, quality tests, and hedonic test of effervescent granule. Freeze drying produced 7.57% dried aloe gel. Phytochemistry screening showed quinones, flavonoids, and saponins content. Effervescent granule formulated with concentration of dried gel 20% (F1), 25% (F2), and 30% (F3). The result of granule quality tests showed that effervescent granule meet good requirements with moisture content 0.20-0.21%, bulk density 0.5341-0.5384 g/mL, tapped density 0.6154-0.6178 g/mL with Carr index 13.29±0.025%, flow rate 9.61-9.71 g/s, rest angel 27.15-27.79o, pH 5.82-5.8, and F1 as the most favorable formula. Keywords: Aloe vera, dried gel, effervescent granule, food supplement
Co-Authors Irma Erika Herawati Nyi Mekar Saptarini