Pengaruh Konsentasi Natrium Bikarbonat dan Konsentrasi Manitol terhadap Mutu Tablet Effervescent Rosela

Abstract

The aim of this research was to find the effect of the sodium bicarbonate concentration and mannitol concentration on the quality of rosella effervescent tablet. This research was conducted in June-July 2011 at the Laboratory of Food Technology, Faculty of Agriculture, North Sumatera University, Medan, using completely randomized design with two factors, i.e. : sodium bicarbonate concentration (A) : (35, 40, 45 and 50%) and mannitol concentration (M) : (5, 10, 15 and 20%). Parameters analyzed were moisture content, vitamin C content, total acid, pH, solubility, and organoleptic values of colour, flavour, and taste. The results showed that sodium bicarbonate concentration had highly significant effect on moisture content, vitamin C content, total acid, solubility, pH, and organoleptic values of colour, flavour, and taste. The mannitol concentration had highly significant effect on moisture content, solubility, organolepticvalues of flavour and taste but had no significant effect on vitamin C content, total acid, pH and organoleptic value of colour. Interactions of the two factors had highly significant effect on solubility and organolpetic values of flavour and taste but had no significant effect on moisture content, vitamin C content, total acid, pH and organoleptic value of colour. Sodium bikarbonat concentration of 50% and 20% mannitol produced the best quality of rosella effervescent tablet.