FORMULASI SEDIAAN TABLET KUNYAH DARI EKSTRAK ETANOL CABAI RAWIT (Capsicum frutescens L.) DENGAN VARIASI PENGISI MANITOL SUKROSA MENGGUNAKAN METODE GRANULASI BASAH
Abstract
Cabai rawit (Capsicum frutescens L.) is one of medicinal plants that contains
antioxidant activity. Cabai rawit were made into chewable tablet to improve the
taste from pungency with the sweetener, and also to simplified the administration
of active contents from cabai rawit. The purpose of this research was to formulate a
tablet from fruit extract of cabai rawit and used combination of filler that could
affect the physical characteristics of chewable tablet. Chewable tablets were made
into three formulas used combination of mannitol-sucrose with certain ratio, FI
(80:20%), FII (50:50%), and FIII (20:80%). Extracts were made with maseration
method and the manufacture of chewable tablet used wet granulation method.
Granules from the wet granulation were evaluated with several evaluation such as
flow properties, and particles size distribution. Granules that had qualified then
were compressed as chewable tablet and also got psychical characteristics
evaluation such as physical appearance, size uniformity, weight uniformity,
hardness test, friability, disintegration time and taste response test. All of the
formulas were qualified compared to tablet standard in literature. The best result of
physical evaluation was FII with angle of repose 26,04°; 5,38 kg of hardness test,
0,9% of friability test and 7,27 minutes of desintegration time.
Keywords : chewable tablet, cabai rawit (Capsicum frutescens L.), mannitol,
sucrose, wet granulation
antioxidant activity. Cabai rawit were made into chewable tablet to improve the
taste from pungency with the sweetener, and also to simplified the administration
of active contents from cabai rawit. The purpose of this research was to formulate a
tablet from fruit extract of cabai rawit and used combination of filler that could
affect the physical characteristics of chewable tablet. Chewable tablets were made
into three formulas used combination of mannitol-sucrose with certain ratio, FI
(80:20%), FII (50:50%), and FIII (20:80%). Extracts were made with maseration
method and the manufacture of chewable tablet used wet granulation method.
Granules from the wet granulation were evaluated with several evaluation such as
flow properties, and particles size distribution. Granules that had qualified then
were compressed as chewable tablet and also got psychical characteristics
evaluation such as physical appearance, size uniformity, weight uniformity,
hardness test, friability, disintegration time and taste response test. All of the
formulas were qualified compared to tablet standard in literature. The best result of
physical evaluation was FII with angle of repose 26,04°; 5,38 kg of hardness test,
0,9% of friability test and 7,27 minutes of desintegration time.
Keywords : chewable tablet, cabai rawit (Capsicum frutescens L.), mannitol,
sucrose, wet granulation
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