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Nani Parfati, Nani
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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PENGEMBANGAN NUTRASEUTIKAL SEREAL DAUN KELOR (MORINGA OLEIFERA L.) DENGAN TEPUNG GARUT (MARANTA ARUNDINACEAE L.) SEBAGAI PENGIKAT Rani, Karina Citra; Parfati, Nani; Putri, Pragita; Regina, Elisabeth
Jurnal Farmasi Indonesia Vol 11, No 2 (2019)
Publisher : Jurnal Farmasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35617/jfi.v11i2.675

Abstract

Moringa oleifera leaves potential to be developed as nutraceutical product because it contains amino acids, carbohydrates, fat, fiber, vitamin, and, minerals. Cereal is one of the nutraceutical products which can be developed using Moringa oleifera leaves as main ingredients. This research was conducted to develop Moringa oleifera leaves into dry instant cereals granules. The manufacturing process of this cereal was conducted using a wet granulation method. There are two formulas of Moringa oleifera leaves cereals which was developed in this research, formula 1 (without the arrowroot powder) and formula 2 (with arrowroot powder as a binder). Cereals of Moringa oleifera leaves in this study, then subjected to several evaluations such as physical characteristics of granules, viscosity, pH, proximate analysis based on SNI of cereal (SNI 01-4279-1996) (water content, coarse  fiber, levels of ash, protein, fat, and carbohydrates), and the levels of metals (Pb and Cu). The results showed that formula 1 and formula 2 fulfil the specification of physical characteristics of granules, viscosity, and pH. The results of proximate analysis (levels of ash, protein, carbohydrates, and metal content) revealed that both formula met the requirement of SNI. The results of fat content in cereals showed that formula 2 met the requirement of SNI, hence formula 2 did not meet the requirement. Based on these results, it can be inferred that Moringa oleifera leaves cereals which using arrowroot as a binder (formula 2) has fulfilled the nutrition requirements of SNI.
Formulasi Granul Effervescent Herba Meniran (Phyllanthus niruri L.) dengan Variasi Suspending Agent Xanthan Gum, CMC-Na, dan Kombinasi CMC-Na-Mikrokristalin Selulosa RC- 591 Rani, Karina Citra; Parfati, Nani; Muarofah, Deviati; Sacharia, Sovia Navacatus
JSFK (Jurnal Sains Farmasi & Klinis) Vol 7 No 1 (2020): J Sains Farm Klin 7(1), April 2020
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jsfk.7.1.39-51.2020

Abstract

Herba meniran (Phyllanthus niruri L.) merupakan simplisia tanaman obat yang selama ini digunakan masyarakat dalam bentuk air rebusan. Formulasi herba meniran dalam bentuk granul effervescent dengan penambahan suspending agent merupakan salah satu bentuk inovasi minuman fungsional. Jenis suspending agent yang digunakan dalam formula memiliki pengaruh terhadap karakteristik granul. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan jenis suspending agent xanthan gum (formula 1), CMC-Na (formula 2), dan kombinasi CMC-Na-mikroskristalin selulosa RC-591 (formula 3) dengan konsentrasi 1% terhadap karakteristik fisika dan kimia granul effervescent sebelum dan sesudah direkonstitusi. Formulasi granul effervescent herba meniran dilakukan dengan metode granulasi basah. Komponen asam dan basa digranulasi secara terpisah kemudian kedua komponen dicampur menggunakan tumbling mixer. Hasil penelitian menunjukkan bahwa granul effervescent yang dihasilkan memenuhi persyaratan dengan persentase fines sebesar 1,02-2,02%; kandungan lembap 3,76±0,13%-3,82±0,30%; kecepatan alir 7,85±0,10-10,92±0,04 g/detik; sudut istirahat 31,12±0,75-34,12±0,75°; waktu dispersi 66,95±5,50-70,26±0,03 detik; tinggi buih 3,01±0,12-3,22±0,25 cm; viskositas 222,0-242 cps; pH 6,73±0,10-6,91±0,01. Formula 1 merupakan formula terbaik karena menghasilkan waktu dispersi yang cepat, dispersi yang halus, dan viskositas yang lebih tinggi. Hasil evaluasi organoleptis dan sensori menunjukkan bahwa formula granul effervescent dalam penelitian ini dapat diterima oleh panelis. 
Co-Authors Bobby Presley, Bobby Eko Setiawan Krisnanta, I Komang Agus Bayu Muarofah, Deviati Putri, Pragita Rani, Karina Citra Regina, Elisabeth Sacharia, Sovia Navacatus