| dc.description.abstract | Background: Snakehead fish extract syrup and honey were formulated into syrup preparations or internal liquid medicinal preparations which are included in traditional medicines which use the gelling agent CMC-Na in various concentrations. Syrups that are added with a thickening agent need to pay attention to the stability of the thickening agent used so that the thickening agent can work optimally.
Objective: This study aimed to determine the effect of variations in the concentration of gelling agent CMC-Na on the formulation of snakehead fish (Channa striata) extract syrup combined with honey.
Method: Physical testing of snakehead fish (Channa striata) extract syrup with varying concentrations, namely 0.5%, 1%, 1.5% gelling agent CMC-Na includes organoleptic tests, pH tests, viscosity tests, specific gravity tests, transferred volume tests.
Results: The results of the physical test, namely the results of organoleptic observations, showed that overall from the three formulas it was found that the color and smell produced were still the same as typical of snakehead fish extract combined with honey, while the taste of the syrup was slightly masked by the sweet taste of honey. From the research results of the three formulas, the pH value was 4.51; 4.73; 5.17, viscosity test, results were 1.06 cP; 2.12 cP; 5.29 cP, specific gravity test, results were 1.0475 gr/ml; 1.0506 gr/ml; 1.0511 gr/ml, and the test volume transferred was 98.67 ml; 96.67 ml; 98.67 ml. The panelists' assessment of syrup was quite neutral, where the percentage of taste was 16%, aroma was 32%, sweetness was 24%, color was 36%, texture was 48%, and overall satisfaction was 52%.
Conclusion: It can be concluded that, the higher the thickener concentration added, the greater the viscosity, pH, and specific weight values produced. Meanwhile, in the transferred volume, the thicker the syrup preparation, the longer the syrup preparation to be poured. | en_US |
