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All Journal JURNAL KIMIA SAINS DAN APLIKASI PROSIDING SEMINAR KIMIA Sains Natural: Journal of Biology and Chemistry Jurnal Biotek Jurnal Dunia Farmasi Jurnal Kesmas Prima Indonesia Jurnal Ilmiah Farmasi Farmasyifa Indonesian Journal of Pharmaceutical and Clinical Research Jurnal Indah Sains dan Klinis JURNAL KIMIA SAINTEK DAN PENDIDIKAN Jurnal Pengabdian Masyarakat Ilmu Kesehatan Jurnal Siti Rufaidah Ulil Albab
Hendri Faisal
Institut Kesehatan Helvetia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Characterization Of Physicochemical Properties Of Passion Fruit (Passiflora Edulis) Effervescent Powder Rizka Hasmi; Mayang Sari; Hendri Faisal; Wanda Hijriyani
Jurnal Kesmas Prima Indonesia Vol. 10 No. 2 (2026): July Edition
Publisher : Program Studi Sarjana Kesehatan Masyarakat Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/jkpi.v10i2.8421

Abstract

The health drink market has evolved significantly, driving the development of innovative dosage forms like effervescent powders. Purple passion fruit (Passionflowerwas.edible) is a natural ingredient rich in bioactive antioxidants, including carotenoids, anthocyanins, flavonoids, and vitamin C. This study aims to formulate an effervescent powder utilizing purple passion fruit juice as an alternative health drink. An experimental laboratory design was employed to evaluate various physical properties and consumer acceptance. Passion fruit pulp was purposely sampled from Gajah Village, Karo Regency. The formulated effervescent granules were evaluated for organoleptic properties, foam height, dissolution time, pH levels, and hedonic preference using 12 semi-trained panelists. The results indicated that passion fruit juice can be successfully transformed into a stable effervescent powder. The preparation met all standard requirements for quality effervescent powders, showing an acceptable pH, rapid dissolution time, adequate foam height, and high acceptability in hedonic testing. In conclusion, the combination of citric acid, tartaric acid, and sodium bicarbonate yields an optimal effervescence reaction. Future studies should focus on long-term stability testing and developing this formulation into a compressed effervescent tablet.
Co-Authors Adek Chan Afriadi . Ahmad Hafizullah Ritonga Anak Agung Gede Sugianthara Annas Reza Aris Ma'ruf Aritonang, Barita Azzura Ligo Dwi Setio Purnomo Endang Subekti Erin Masrika Fitria Wati Grace Oktafiani Sarumaha Grace Oktafiani Sarumaha Handayani, Sri Hasrat Masa Harefa Ihsanul Hafiz Indra Ginting Julkardo Lase MAYANG SARI Mayang Sari Mayang Sari Miranda Alvionita Muhammad Amin Nasution Muhammad Andry Nur’Adina Nur’Adina Pricella Aqwilla Ginting Rida Evalina Tarigan Rini Wulan Dari Rizka Hasmi Rizka Hasmi Nasution Shaflina Izar Siska Dwi Anggraeni Siti Fatimah Hanum Sri . Handayani Sri Handayani Suprianto Suprianto Togito Febrina Sitorus Vivi Eluis Diana Vivi Eulis Diana Wanda Hijriyani Widya Atika Winata, Hanafis Sastra