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dc.contributor.authorHERLINA, Herlina
dc.contributor.authorKUSWARDHANI, Nita
dc.contributor.authorBELGIS, Maria
dc.contributor.authorTIARA, Adinda
dc.date.accessioned2021-08-15T17:32:39Z
dc.date.available2021-08-15T17:32:39Z
dc.date.issued2020-01-21
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/105057
dc.descriptionThe 3rd International Conference on Agricultural and Life Sciences (ICALS 2019)en_US
dc.description.abstractThe purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The resulted data were analyzed by ANOVA test. The results showed that the proportion of sodium bicarbonate and tartaric acid significantly affected color lightness, hardness, hygroscopicity, solubility times, water content, ash content, and not significantly affect viscosity and pH. The right proportion of sodium bicarbonate acid tartaric acid for making effervescent tablets temulawak is A1 treatment (proportion of sodium bicarbonate and tartaric acid 2.0: 2.5) with the attributes of water content of 66.72%, hardness of 2.20 kg, hygroscopicity of 25.43 g, solubility times of 35 seconds, viscosity 1.75 MPa.S, water content 1.19%, ash content 3.10%, and pH = 5.1.en_US
dc.language.isoenen_US
dc.publisherE3S Web of Conferences 142, 03006 (2020)en_US
dc.subjecteffervescent tablets temulawaken_US
dc.subjectphysical propertiesen_US
dc.subjectchemical propertiesen_US
dc.subjectsolubility timesen_US
dc.subjecthygroscopicityen_US
dc.titleCharacterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Aciden_US
dc.typeArticleen_US
dc.identifier.kodeprodiKODEPRODI1710102#Teknologi Industri Pertanian


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