FORMULASI HARD MOLDED LOZENGES EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.) DENGAN PENAMBAHAN KOMBINASI CORN SYRUP DAN MANITOL - Kori Yati; Rahmah Elfiyani; Dessy Ayu Permatasari (Pharmacy Faculty, Universitas Muhammadiyah Purwokerto, 2014)
ABSTRAK Kelopak bunga rosella (Hibiscus sabdariffa L.) mengandung senyawa yang memiliki aktivitas antioksidan, sehingga dapat menangkal radikal bebas. Agar lebih praktis dan efisien maka diformulasikan dalam bentuk hard molded lozenges. Penelitian ini bertujuan untuk memformulasikan hard molded lozenges ekstrak bunga rosella dengan penambahan kombinasi corn syrup dan manitol dan mengamati pengaruhnya terhadap kualitas fisik sediaan. Kombinasi corn syrup dan manitol pada sediaan hard molded lozenges dilakukan dalam beberapa perbandingan, yaitu perbandingan 1:4, 1:5, 1:6, 1:7. Pengaruh penambahan corn syrup dan manitol pada sifat fisik hard molded lozenges yang meliputi organoleptis, tekstur (kekerasan dan kelengketan), kadar air, kadar abu, dan jumlah gula reduksi dianalisis. Diperoleh data hasil uji kekerasan pada masing-masing formula yaitu 1302,1 gf, 1523,9 gf, 2033,2 gf, dan 3038,1 gf. Data hasil uji kelengketan -198,3 gf, -138,7 gf, -121,2 gf, dan -73,9 gf. Dapat disimpulkan bahwa penambahan kombinasi corn syrup dan manitol dapat meningkatkan kekerasan dan menurunkan kelengketan sediaan. Kata kunci: corn syrup, manitol, hard molded lozenges, tekstur. ABSTRACT Rosella calyxes (Hibiscus sabdariffa L.) have antioxidant activity. To be more practical and efficient in its use, it was formulated into hard molded lozenges. This study was aimed to formulate hard molded lozenges of rosella calyxes with the addition of a combination of corn syrup and mannitol and to evaluate the physical quality of the lozenges. The combination of corn syrup and mannitol are prepared in ratio of 1:4, 1:5, 1:6, and 1:7. The physical properties evaluation of the hard molded lozenges included organoleptic, texture (hardness and stickiness), moisture content, ash content, and the number of reducing sugar. The hardness of the lozenges in each formula were 1302.1 gf, 1523.9 gf, 2033.2 gf, and 3038.1 gf, respectively. The adhesiveness of the lozenges in each formula were -198.3 gf, -138.7 gf, -121.2 gf, and -73.9 gf, respectively. It can be concluded that the addition of combination of corn syrup and mannitol increased the hardness and decreased the adhesiveness of preparation. Key words: corn syrup, mannitol, hard molded lozenges, texture.