FORMULASI GRANUL EFERVESEN EKSTRAK KERING KULIT BUAH MANGGIS (Garciniae mangostanae Cortex fructus)
Article Sidebar
Published:
Jan 14, 2017
Main Article Content
Abstract
Keberadaan Manggis (Garcinia mangostana Linn.) sebagai salah satu tanaman lokal indonesia saat ini sangatlah diperhitungkan oleh karena aktifitasnya yang sangat baik untuk kesehatan. Melihat dari banyaknya permintaan konsumen akan produk buah manggis, khususnya pada bagian pericarp (kulit) maka dibuatlah sediaan yang lebih praktis dengan rasa yang menyenangkan yaitu granul efervesen. Formula dibedakan berdasarkan jumlah konsentrasi effervesent mix yaitu 80%, 70% dan 60% dengan perbandingan untuk asam sitrat, asam tartat dan natrium bikarbonat adalah (1:2:3,4). Dari pengujian, dapat disimpulkan bahwa ketiga formula memenuhi persyaratan uji evaluasi granul efervesen yang meliputi uji organoleptik,uji waktu larut, uji kadar air, kompresibilitas, kecepatan alir dan sudut istirahat.
Article Details
Issue
Section
Pharmaceutical Formulation Technology
Copyright Notice
 The author whose manuscript was published agreed to the following provisions:
- The publication right of all journal material published / released on the E-Journal website of the Medical Science Journal: The Pharmaceutical Scientific Journal is held by the editorial board with the author's knowledge (the moral rights remain the manuscript's author).
- Formal legal provisions for access to digital articles in electronic journals are subject to Creative Commons Attribution-ShareAlike (CC BY-SA) license terms, which means Medical Science Journal: Pharmaceutical Scientific Journal has the right to store, transfer media / format, manage in the form of database (database), maintain, and publish articles without asking permission from the author as long as they include the author's name as the copyright owner.
- Manuscripts that are published / released in print and electronically are open access for educational, research and library purposes. In addition to these objectives, the editorial board is not responsible for violations of copyright law.
Â
 
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.