Monday, June 23, 2008

Formulation of Granule Effervescent from Ginger Extract


Ginger (Zingiber officinale Roxb., Zingiberaceae) has been widely used in pharmaceutical, cosmetic and food industries. However, ginger product as beverages in the form of effervescent granule has not been known yet. Far that reason an experiment was conducted to find the formula for ginger effervescent granule. In this experiment, 12 formulas had been tried using treatments as follow : (a) Type of extract (water extract 4% and 6% and alcohol extract 0.4% and 0.6%), (b) Addition of citric acid (2%, 3% and 4%). The observations was conducted on : (1) Physical propertis of granule (moisture content, and dissolution rate), (2) Organoleptic test which include of preference to the colour, taste and aroma. The physical propertis analysis showed that granule made from alcohol extract met the quality requirement while the granule made from water extract did not meet the requirement, due to its moisture content i.e 0.63-0.74% which was higher than requirement (0.1-0.5%).The organoleptic test to 20 panelists showed that the accepted formula was formula number 10 which had colour, aroma and taste score of 3.35, 3.50 and 3.05 respectively, This formula made from 0.6% alcohol extract and 2% citric acid. Key words : Formulation, granule, effervescent, extract and ginger. Sri Yuliani, Nunik Purwanti dan Teti Indrawati; Balai Penelitian Tanaman Rempah dan Obat

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