Physicochemical characteristic of effervesence tablet from red ginger (Zingiber officinale Rosc) and cinnamon (Cinnamomum zeylanicum)

Abstract

The study aims to obtain the best formulation for the production of effervescent tablets made from red ginger, turmeric, cinnamon, lemongrass, and sappan wood, as well as to determine their physicochemical characteristics. The research method used was a completely randomized design (CRD) monofactorial using a concentration of effervescent mix (citric acid, tartaric acid, and Natrium Bicarbonate) 40%, 45%, 50%, 55%, and 60% of 200 g effervescent mix. The results showed that the water content in herbs effervescent tablets ranged from 1.79 – 2.19%. The highest levels of phenols and flavonoids were found in the E1 treatment, namely 932.37 mg/g GAE and 159.96 µg/g QE. The weight uniformity of the effervescent tablets ranged from 9-10.63 g. The solubility of herbs effervescent tablets in water ranges from 8.2-12.3 minutes. The hardness of herbs effervescent tablets ranges from 300-430 N/cm2. The brightest herbs effervescent tablet was treatment E3, while the reddest and yellowest color was treatment E1. Based on sensory analysis, the preferred color and taste is E1.