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All Journal Pharmaciana: Jurnal Kefarmasian Jurnal Ilmu Kefarmasian Indonesia
Nani Parfati
Faculty of Pharmacy, University of Surabaya
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health

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The development of Moringa leaves effervescent granules with effervescent agent of citric acid and sodium bicarbonate Karina Citra Rani; Nani Parfati; Nikmatul Ikhrom Ekajayani; I Made Abdi Kurniawan; Ni Putu Wangi Kristiani
Pharmaciana Vol 11, No 2 (2021): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.326 KB) | DOI: 10.12928/pharmaciana.v11i2.20873

Abstract

Moringa leaves are part of Moringa Oleifera, which have a high antioxidant content, therefore, it is beneficial for overcoming free radicals in the body. Furthermore, the leaves contents have the potential to be developed into a functional drink in the form of effervescent granules. The important aspects influencing the physical characteristics, stability, and acceptability of granule is the type and ratio of the effervescent agent. In this study, citric acid and sodium bicarbonate were used as effervescent agents because they both provide acceptable texture and mouthfeel. This study aimed to develop an effervescent granule formula of Moringa leaves and to optimize the molar ratio of citric acid and sodium bicarbonate as the effervescent agent. Three molar ratios of citric acid and sodium bicarbonate were optimized, namely 1:3.11 (Formulation 1), 1:3 (Formulation 2), and 1:2.93 (Formulation 3). These formulations were developed using the wet granulation method. The results showed effervescent granules of the three formulations exhibited good flowability and uniform particle size distribution. Furthermore, formulation 3 showed better granule flow characteristics than the others. The results after reconstitution showed the granules were quickly dispersed within 207-234 secs, the pH of the preparation ranged between 5.74-5.92 (neutral pH), the viscosity was between 326-333 cps, and exhibited dilatant flow characteristics. Also, the organoleptic and sensory evaluation results showed formulation 3 was the most acceptable in terms of color, taste, aroma, and texture. Based on these findings, it was concluded that formulation 3 which used (citric acid ratio, sodium bicarbonate 1:2.93) was the optimal formulation.
Formulasi Granul Sereal Daun Kelor dengan Variasi Jenis Pengikat dan Konsentrasi Xanthan Gum Karina Citra Rani; Nani Parfati; Endang Wahyu Fitriani; Dina Novita Sari; Hilmiyatul Islamia; Tiara Yuni Wulansari
JURNAL ILMU KEFARMASIAN INDONESIA Vol 19 No 2 (2021): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v19i2.1000

Abstract

Moringa leaves contain macronutrients and micronutrients, potential to be developed into cereal products in the form of granules using the wet granulation method. The type of binder and the concentration of the suspending agent are the main factors that affect the physical characteristics and proximate content of cereals. In this research, 6 formulas of cereal granules were optimized with various types of binders (arrowroot flour, sorghum flour, cornstarch) and variations in the concentration of xanthan gum (0.5% and 1.0%). This study aims to obtain a granule formula of Moringa leaf cereal that meets the requirements of physical, chemical, proximate, and heavy metal characteristics. The results of the evaluation of the granule characteristics showed that all Moringa leaf cereal formulas had good flow characteristics. The results of the evaluation of cereal characteristics after reconstitution showed that cereal granules dispersed quickly (12.58–16.45 seconds), viscosity 73.75 -245 cps, pseudoplastic flow characteristics, and met the pH requirements of food products (5.00-6.00). The results of proximate analysis and metal content showed that all cereal formulas met the SNI requirements for cereal milk (SNI 01-4270-1996) in terms of protein, carbohydrate, ash, lead (Pb), and copper (Cu) content parameters. The most optimal cereal formula is formula 2 because it shows physical characteristics, fat content, carbohydrates, protein, and heavy metals that meet the requirements, as well as crude fiber content (0.76%) which is closest to the requirements (0.7%).
Co-Authors Dina Novita Sari Endang Wahyu Fitriani Hilmiyatul Islamia I Made Abdi Kurniawan Karina Citra Rani Karina Citra Rani Ni Putu Wangi Kristiani Nikmatul Ikhrom Ekajayani Tiara Yuni Wulansari