Enhancing the antioxidant activity and manufacturability of the Indonesian traditional herbal beverage, jamu, through granule formulation: a case study on jamu SIRMA

Abstract

Traditional Indonesian jamu manufacturers have faced a great challenge regarding their production using more modern techniques. The granulation of jamu was implemented to address this issue. The present study aimed to formulate and optimise the granule formulation of jamu using various fillers and the simplex lattice design technique. Additionally, the main effect and interaction of the fillers in the formulation were assessed simultaneously. Dextrin, maltodextrin, and lactose were used as fillers and the critical quality attributes of the granule formulation were determined, such as the flowability, density, water retention and sorption, and antioxidant properties. The data were fitted using multiple linear regression analysis in addition to a statistical evaluation using a confidence level of 95% (p = 0.05). The results showed that maltodextrin increased the flowability and hygroscopicity of the granules but reduced the antioxidant activity. Furthermore, lactose showed no significant contribution to the critical quality attributes of the granules. Dextrin prolonged the dispersion time of the granules. The formulation was successfully optimised, and it was obtained at 25.81% dextrin, 44.63% maltodextrin, and 29.56% lactose. This formulation produced improved flowability, less hygroscopicity, and denser granules