<![CDATA[Utilization of the nutritional content of Sonneratia caseolaris fruit can be done, one of which is through the manufacture of functional drinks in the form of effervescent tablets. Effervescent tablets are drinks in tablet preparations that dissolve in water to produce bubbles, are carbonated, and have beneficial effects on body health. Binders are required to improve the quality and maintain the stability of the effervescent tablet preparations. In addition, binding materials also function to unite the ingredients into a cohesive tablet unit, such that the active ingredients contained in the effervescent are evenly distributed. This study aimed to determine the best treatment based on the physical and sensory characteristics of effervescent tablets produced. Effervescent tablets were prepared by mixing the S. caseolaris filtrate with different binders, each at a concentration of 2.5%, namely polyvinylpyrrolidone (PVP), gelatin, Pulvis Gummi Arabicum (PGA), and maltodextrin. The mixture was dried using a spray dryer. The solid mixture was formulated according to the ingredients used to prepare effervescent tablets. The parameters described included weight uniformity, tablet hardness, color, solubility, dissolution time, moisture content, and sensory properties. The results showed that the use of different binders had a significant effect (p<0.05) on weight uniformity, tablet hardness, color, solubility, dissolution time, and moisture content. Treatment with 2.5% gelatin was the best treatment with characteristics of hardness (4.86 kg/cm2), solubility (98.32%), dissolution time (<70 s), and moisture content (2.15%), which met the standards of the Indonesian Pharmacopoeia. The results of the sensory assessment based on appearance, aroma, color, taste, and overall taste showed that all effervescent tablet treatments were highly favored by the panelists.]]>
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