FORMULASI TABLETEFFERVESCENT EKSTRAK BUAH KURMA (Phoenix dactylifera L.) SEBAGAI FOOD SUPPLEMENT DENGAN MENGGUNAKAN ASAM SITRAT SEBAGAI ASAM DAN EFFER SODA 12 SEBAGAI BASA

Oktavianingsih, Antika Dwi (2016) FORMULASI TABLETEFFERVESCENT EKSTRAK BUAH KURMA (Phoenix dactylifera L.) SEBAGAI FOOD SUPPLEMENT DENGAN MENGGUNAKAN ASAM SITRAT SEBAGAI ASAM DAN EFFER SODA 12 SEBAGAI BASA. Diploma thesis, UNIVERSITAS 17 AGUSTUS 1945 JAKARTA.

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Abstract

Date palm (Phoenix dactylifera L.) is a fruit that has a high carbohydrate content. Palm fruit processed products that have been available in the market are available in the form of palm thick juice and viscous palm extracts thus giving an uncomfortable feeling during use and storage. When viewed from the needs of consumers with the lifestyle of the people who prefer instant products, natural, healthy, practical and modern, this study aims to address these weaknesses by innovating preparations in the form of effervescent tablets as a food supplement. Effervescent tablets are made by wet granulation method on the condition of relative humidity (RH) of 40% with a temperature of 25 ° C. Stages of research starting from the manufacture of dry extract, testing carbohydrates, effervescent tablet dosage formulation with a combination of acids and bases, evaluation effervescent granules, effervescent tablets and test evaluation preference. Concentration effervescent tablet formulated with a combination of citric acid and effer soda 12 34.96% and 10.28% (F1), 24.68% and 20.58% (F2), and 14.40% and 30.85% (F3 ). The results of the third evaluation formula effervescent tablet that has been designed to meet the requirements of the evaluation of the granules and effervescent tablets. The third formula that has been formulated that F2 produce good carbonation with a concentration of citric acid and effer soda 12 24.68% and 20.58%. Keywords: Date Palm, Dry Extract, Effervescent Tablets, Concentration of Citric Acid and Effer Soda 12

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