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Maherawati, Maherawati
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary

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Journal : Agrointek

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REVIEW: FORMULASI TABLET EFFERVESCENT BERBAHAN DASAR ALAMI Ayu Aprilia; Nur Imam Satria; Ade Dwi Setyarini; Maherawati Maherawati
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9031

Abstract

Natural ingredients are the people's choice and are a healthy lifestyle in consuming food. One of the servings of functional drinks from natural ingredients is by effervescent tablets. The most natural ingredients used as the main ingredients of effervescent tablets are fruits, rhizomes, rind, leaves, and seeds. The most active compounds found in effervescent tablets from natural ingredients are antioxidant compounds (phenolic, flavonoids, tannins, saponins, and anthocyanins), vitamins (A, B1, B2, C, and D), and minerals (potassium, sodium, iron, and magnesium). The method most widely used to produce effervescent tablets is the wet granulation method. Other methods used are the dry granulation method and direct compression. The formulation of effervescent tablets consists of acid, base, binder, lubricant, filler, and sweetener components. The most widely used formulations of natural effervescent tablets are citric acid, sodium bicarbonate as a base, polyvinyl polydone (PVP) as a binder, PEG 6000 as a lubricant, lactose as a filler, and aspartic acid as a sweetener. The production of effervescent tablets from natural ingredients is the development of ways to consume functional drinks that are more practical and beneficial to health.
MINUMAN FUNGSIONAL SERBUK INSTAN KAYA ANTIOKSIDAN DARI BAHAN NABATI Govinda Anggita Fortin; Khusnul Khotimah Putri Asnia; Amoria Suci Ramadhani; Maherawati Maherawati
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.8977

Abstract

Functional drinks are known as potential products to be developed. Consuming functional drinks regularly can maintain a healthy body. The purpose of this narrative review is to find out various kinds of vegetable ingredients that can be used for instant powder functional drinks that have antioxidants. Antioxidants are molecules that can slow down or prevent the oxidation process of other molecules. The method of compiling this narrative review is literature search through online media. The process of making functional drinks by means of co-crystallization, foam mat drying, freeze drying and direct heating. In conclusion, the highest antioxidant drinks are as much as 40.02% from seaweed extract and as much as 40.25% for dragon fruit extract. Apart from that, their antioxidant activity is also diverse, such as instant powder functional drinks from curcuma and turmeric.
Co-Authors Ade Dwi Setyarini Amoria Suci Ramadhani Ayu Aprilia Dzul Fadly Edy Permadi Eka Putri Risyani Eva Mayasari Govinda Anggita Fortin Halia Mestagensi Haryadi Haryadi Kartini Kartini Khusnul Khotimah Putri Asnia Lucky Hartanti Lucky Hartanti Muharnanti Muharnanti Nining Putri Kurnianingsih Nur Imam Satria Retno Budi Lestari Retno Budi Lestari Sarbino Sarbino Satiah Satiah Silvia Silvia Suko Priyono Suko Priyono Suko Priyono suryati suryati Tri Rahayu Tri Rahayuni