| dc.description.abstract | Background: Some of the research that has been developed is processing into
supplements and processed health food products based on snakehead fish, and to
overcome the tendency of some people who cannot take supplements in the form
of capsules and tablets, products in the form of syrup preparations are made. One
of the important factors in syrup formulation is the gelling agent or thickener, the
gelling agent has different characteristics and greatly affects the physical quality of
the syrup preparation.
Objective: The purpose of this study was to determine the effect of gelling agent
CMC-Na, carrageenan, and xanthan gum on the physical properties of snakehead
fish extract syrup preparations (Channa striata) combined with honey.
Methods: Physical testing of snakehead fish extract syrup (Channa striata) with
variations of gelling agent CMC-Na, carrageenan, and xanthan gum included
organoleptic test, pH test, viscosity test, displaced volume test, and type weight test.
Results: From the results of the tests that have been carried out, the results of
organoleptis tests on the three formulations with a dark orange color, thick shape,
honey sweetness, and have a distinctive tutty-fruity aroma but there is an extract
aroma, then in formulation I it has a pH of 4.73; viscocity 2.12 cP; displaced volume
96.6 ml; and a specific weight of 1.0505 gr/ml, then in formulation II it has a pH of
4.82; viscocity 0.55 cP; displaced volume 98.6 ml; and specific weight of 1.0515
gr/ml, and in formulation III has a pH of 5.06; viscosity 317.43 cP; displaced
volume 84.6 ml; and a specific weight of 1.0312 gr/ml.
Conclusion: Gelling agents greatly affect the physical quality of syrup preparations,
each gelling agent has its own characteristics. From the tests that have been carried
out, it can be said that the best formulation is in formulation I with ph, viscosity and
volume displaced qualified and then formulation II with ph, specific weight, and
displaced volume is qualified. | en_US |
