Effervescent Powder Formulation From Purple Sweet Potato (Ipomoea batatas L.) Starch As An Antioxidant

Robiatun Rambe

Abstract


Purple sweet potato (Ipomoea batatas L.) is a source of anthocyanin that can function as an antioxidant, antimutagenic and anticarcinogenic. Antioxidants are properties of various compounds that can fight free radicals. In this research, purple sweet potato is formulated into effervescent powder preparations. This study aims to make effervescent powder preparations, because these preparations are the most effective and more easily absorbed by the body so that they are more likely to produce the desired effect. Effervescent powder is made into 4 formulas using wet granulation method with a ratio of sodium bicarbonate:tartaric acid:citric acid which is 4:2:1; 3:2:2; 2:1:4; 1:4:2 then some other additives such as sweeteners, preservatives and binders. Evaluation tests conducted on the four formulas include stability test, moisture content test, stationary angle test, flow velocity test, time dispersion test and pH test. Based on the evaluation results of the effervescent powder of purple sweet potato starch, Formula I and Formula II have good characteristics and pH that meets the standards, Formula III and Formula IV have unfavorable characteristics and pH that is too acidic. In conclusion, the best formula is formula I and II because it has good physical characteristics as stability, the value of the stationary angle, water content, flow velocity, time of dispersion and the pH fulfill the requirements.


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References


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