Endarwati, Arbista (2021) FORMULASI TABLET KUNYAH ANTASIDA DENGAN VARIASI KONSENTRASI GELATIN DAN PATI AMPAS TAHU SEBAGAI EKSIPIEN MENGGUNAKAN METODE KEMPA LANGSUNG. Other thesis, Skripsi, Universitas Muhammadiyah Magelang.
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Abstract
The soybean curd residue is a waste product of soybean. It has potential for being an excipients in pharmaceutical preparations because of its high carbohydrate element. This study aims to evaluate the soybean curd residue as an excipients of antacid chewable tablet in pharmaceutical preparations. Tofu dregs starch excipient was isolated using 0.1% KOH, then its physical, chemical, and functional characteristics were characterized. Tofu dregs starch then made into antacid chewable tablets with a ratio of gelatin and tofu dregs starch F1 (1%: 5%), F2 (1%: 1%), F3 (5%: 5%), and F4 (5%: 1%). Each formula was evaluated as a response, namely hardness, brittleness, and disintegration time. Then the data were analyzed using factorial design methods in the Design Expert software. The results of this study showed the optimum chewable tablet formula with a ratio of 5% gelatin and 1% tofu dregs starch (formula 4), which was then continued with the evaluation of the optimum preparation including physical appearance tests, size variability, weight uniformity and taste response. The characterization results of tofu dregs starch were slightly coarse powder, brownish white, slightly hygroscopic, had a distinctive odor, had no taste, pH 4.06, viscosity 1956 cps (15%), flow time of 7.8 seconds and angle of repose (α ) 39.8 °.
| Item Type: | Karya Ilmiah (Other) |
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| Pembimbing: | apt. Tiara Mega Kusuma, M.Sc dan apt. Imron Hidayat, M.Sc |
| Uncontrolled Keywords: | Tofu Pulp, Excipients, Gelatin, Chewable Tablets, Factorial Design. |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Depositing User: | Atin Istiarni |
| Date Deposited: | 06 Oct 2021 04:31 |
| Last Modified: | 07 Oct 2021 02:54 |
| URI: | http://eprintslib.ummgl.ac.id/id/eprint/2636 |
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