Pengaruh Penambahan Asam Sitrat dan Sodium Bikarbonat Pada Pembuatan Tablet Effervescent Jahe

Abstract

This research was conducted to find the effect of concentration of citrate acid and bicarbonate sodium concentration on the tablet stiffness. The research had been performed using factorial completely randomized design with two factors, concentration of citrate (A) : 0,5%, 1%, 1,5% 2%, and bicarbonate sodium (B) : 2%, 4%, 6%, 8%. Parameter analyzed were moisture content, pH, ash content, solubility, organoleptic values colour, and organoleptic values flavor and tast. The result showed that the concentration of citrate caused highly significant effect on pH, ash content, solubility, organoleptic values colour, and organoleptic values flavor and tast. The bicarbonate sodium also caused highly significant effect on moisture content, pH, solubility, organoleptic values colour, and organoleptic values flavor and tast.. The interaction of the two factors had highly significant effect on solubility, and organoleptic values flavor and tast. The concentration of citrate 2% and bicarbonate sodium concentration 8% produced the best quality of the ginger effervescent tablet.