Granulated Sugar Research Articles

PERAMALAN HARGA GULA PASIR MENGGUNAKAN VARIASI KALENDER REGARIMA DENGAN MOVING HOLIDAY EFFECT (PERIODE JANUARI 2018 SAMPAI DENGAN DESEMBER 2022 DI PASAR KOTA SEMARANG)

National sugar production is decreasing day by day with the pattern of people's consumption of sugar continuing to increase, thus encouraging the government to import sugar from other countries to meet food needs. This is because the import of granulated sugar causes the price of local granulated sugar to fluctuate which can rise up to 2 times the highest retail price. Eid al-Fitr is determined based on the Islamic calendar, this will cause a shift in the date each year on the Maseh calendar, the date of the celebration of Eid al-Fitr which moves from year to year is known as the "moving holiday effect". One of the calendar variation models used to eliminate the Holiday Effect Transfer and has a simple processing flow is the RegARIMA model. The RegARIMA model method is a modeling technique that combines the ARIMA model with the regression model. In the regression model, the weight matrix is used as the independent variable and the price of granulated sugar is used as the dependent variable. The weight value is obtained based on the number of days that affect Eid, which is 14 days. Based on an analysis of the price of granulated sugar in the Semarang City market for the period January 2018 to December 2022, the best model is obtained, namely SARIMA (1,0,0)12 with the smallest AIC value and the sMAPE value obtained from forecasting data for 2021 is of 19.04%, which means that the forecasting is still at a reasonable level.

PEMBERDAYAAN PETERNAK MELALUI PELATIHAN PEMBUATAN PUPUK KOMPOS DESA SOROPIA KECAMATAN SOROPIA KABUPATEN KONAWE

Community service activities integrated with KKN-THEMATIC carried out by the UHO Faculty of Animal Husbandry Lecturer Team took place in Soropia Village, Soropia District, Konawe Regency. Compost is an organic fertilizer produced through the process of decomposition of organic materials, especially animal waste, by active microorganisms such as bacteria and fungi. The purpose of this service is to provide training and technology transfer in making compost. The methods used include delivering materials and demonstrations. In this activity, training in making compost was carried out by utilizing cow dung which is widely available around the Soropia Village settlement, which is then mixed with super decomposer EM4, rice husks, granulated sugar, and water. Through this training, the community is given knowledge about the use of waste from agriculture and livestock to be processed into useful products, especially in the fields of livestock and organic farming which are currently developing in Soropia Village. The farmers showed high enthusiasm during this activity and appreciated the service carried out, with the hope that similar activities can be continued in the future.

Eksplorasi Rasa Baru Melalui Inovasi Isian Choux Kolak Pisang untuk Meningkatkan Daya Tarik Menu

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products.

Effect of inulin on preventing drunkenness and relieving acute alcoholic intoxication of mice and preparation of its hangover beverage

AbstractThe aim of this study was to evaluate the effects of different types of inulin on acute alcoholic intoxication (AAI) in mice and prepare its hangover beverage. Basic physical and chemical properties of different types of inulin (short‐chain inulin, long‐chain inulin, and phosphorylated long‐chain inulin) were analyzed and given by gavage at a dose of 400 mg kg−1 day−1 for a continuous period of 7 days through animal behavior experiments, and the inebriation percentage, mortality rate, duration of inebriation, and sobering time were recorded with the righting reflex as the judgment criterion. The results showed that, compared with the control group, the drunkenness and mortality rates of short‐chain inulin decreased by 12% and 100%, respectively, and the sober time decreased by 18%, while alcohol tolerance was also improved. The best formula for a short‐chain inulin hangover drink was determined to be: 0.4% granulated sugar, 0.5% citric acid, and 0.5% pectin. These suggest that short‐chain inulin may have potential in preventing AAI.

Pelatihan pembuatan minuman probiotik fermentasi dari limbah kulit nanas (Ananas comosus L.) di Desa Seruawan

Pineapple skin is an ingredient that can be processed into a probiotic drink. The biggest component of pineapple peel waste besides water is carbohydrates. Pineapple skin can be a good substrate as a source of microbial growth. Pineapple skin can reach 47% of the total fruit and has a chemical composition of 87.80% water, 8.60% sugar and 1.35% reducing sugar. The potential chemical content of pineapple skin has encouraged many researchers to create fermented prebiotic drink products. The ingredients used in making pineapple peel fermented probiotic drinks include: pineapple fruit, fermented yeast, water, palm sugar, cinnamon and granulated sugar. This community service activity was carried out with the aim of educating the public about how to make pineapple peel prebiotic drinks for household scale. There is a need for training in making fermented prebiotic drinks from pineapple peel in local communities. This training will be carried out for the community in Seruawan village, Seram Island, Maluku.

A novel approach for detection of granulated coconut sugar adulteration using LED-based spectrometer and machine learning

Granulated coconut sugar has been well-known as a sweetener which is more nutritious and has lower glycemic index than cane sugar. Adding cane sugar to coconut sap during heating may result in coconut sugar with an undesirable export quality. The purpose of this study was to develop a novel approach by designing a low-cost portable spectrometer capable of detecting the presence of cane sugar in granulated coconut sugar using machine learning. The AS7265x multispectral sensor chipset is the main component of the proposed LED-based spectrometer. This chipset uses two integrated LEDs as the light source and has 18 channels output ranging from the visible to near-infrared spectrum as the predictor variables to identify the adulteration in granulated coconut sugar. A variety of machine learning techniques were used to determine the purity of granulated coconut sugar as well as the quantity of cane sugar added. Backpropagation neural networks outperformed various machine learning methods, including the support vector machine, k-nearest neighbor, and naïve Bayes methods, in determining the purity of granulated coconut sugar. The developed portable LED-based spectrometer by means of backpropagation neural networks as the classifier can successfully detect adulteration in granulated coconut sugar with very high accuracy level.

Ashitaba's instant chemical and sensory qualities (Angelica Keiskei)

Ashitaba (Angelica keiskei) is one of the introduced plants originating from Japan,precisely from the island of Hanchijojima which is not widely known in Indonesia. This plantis rich in beta-carotene, vitamins B1, B2, B3, B5, B6, B12, biotin, folic acid and vitamin C,and also contains several minerals such as calcium, magnesium, potassium, phosphorus,zinc and copper. can grow well on Mount Rinjani, East Lombok, West Nusa TenggaraProvince, which is located in Sembalum Village. This plant has potential as a medicinebecause the yellow sap contains chalcones such as xanthoangelols (Xas), 4-hydroxyderricin (4-HD) and isobavachalcone. The active substance contained inchalcone is useful for maintaining glucose homeostasis, increasing red blood cellproduction, increasing concentration power. Based on the description above, thisresearch raises the topic of making Ashitaba leaves into instant drinks in various typesand concentrations of sugar. The types of sugar used are brown sugar and granulatedsugar with concentrations of 20%, 30%, 40%, 50%, 60%. carried out several tests of thecontent of instant ashitaba powder, namely testing water content, reducing sugarcontent and organoleptic tests for color, aroma, taste and texture. Data analysis wasperformed using a completely randomized design (CRD) with two factors, consisting oftypes of sugar (brown sugar and granulated sugar). From the test results, it was foundthat the lowest water content of 2.76% was found in the treatment of granulated sugarwith a concentration of 60% (G1W5), Reducing sugar levels showed that the treatmentof granulated sugar with a concentration of 20% (G1W1) had the highest levels of 8.33%and 3.61 mg. In organoleptic testing (color, taste, aroma and texture) the results showedthat the treatment using granulated sugar with a concentration of 60% (G1W5) had thequality of color, taste, aroma and texture favored by the panelists.

Factors Affecting Granulated Sugar Demand in Indonesia

Factors Affecting Granulated Sugar Demand in Indonesia

The Effect of Soaking Time on The Quality of Candied Papaya

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated > F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count > F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).Keyword: Influence, Long Soaking, Sweets, Papaya

Analysis Shelf Life And Hedonic Test Original Kemojo With Purple Sweet Potato Kemojo

Kemojo is a traditional Riau cake formed like a frangipani flower, with a soft, green inner texture, non-porous, dense, but slightly dry outside, and a brownish hue. Kemojo is a traditional cuisine that includes wheat flour, eggs, granulated sugar, margarine, coconut milk, and pandan leaves. It is frequently served at weddings, circumcisions, fasting, and Eid. The purpose of this study was to examine the shelf life and hedonic test of traditional kemojo cake with purple sweet potato kemojo cake in terms of color, aroma, texture, and taste. The approach used is a hybrid method, which integrates qualitative and quantitative data. According to the study, the original kemojo cake and purple sweet potato kemojo cake have a shelf life of 3 days at room temperature (23˚C to 29˚C) with a closed ivory box. The hedonic test analysis results for the original kemojo cake and purple sweet potato kemojo cake were collected by administering a questionnaire to 50 consumer panelists and comparing the t-count to the t-table. If the t-count exceeds the t-table, then the hypothesis is accepted. If the t-count is less than the t-table, Ho is rejected. Specifically, color 3.256 ≥ 2.009, aroma 1.373 ≤ 2.009, texture 3.107 ≥ 2.009, and taste 697 ≤ 2.009. The data analysis results reveal a significant difference in color and texture preferences between the original kemojo cake and the purple sweet potato kemojo cake. The aroma and taste of the classic kemojo cake and the purple sweet potato kemojo cake are comparable.

The Effect Of Adding Egg White On The Physical And Organoleptic Properties Of Grape Juice (Vitis Vinifera, L.)

Grapes (Vitis vinifera L) are a recommended fibrous food, advised to be consumed in quantities of 300g – 400g per capita per day. Grapes are popular due to their delicious, sweet, and fresh taste, and their high nutritional content, especially vitamins C and A. The method used in this research is an experimental method with a Completely Randomized Design (CRD), consisting of 5 treatments with one factor. The results of these 5 treatments were then analyzed using analysis of variance (ANOVA), and if there were significant differences between treatments, they were further tested with the Least Significant Difference (LSD) test at a 5% significance level. The results of adding egg white to grape juice processed into grape juice were analyzed with the following average values: color with an average value ranging from 2.20 (A) to 3.40 (E), aroma with an average value ranging from 2.07 (A) to 3.60 (B), taste with an average value ranging from 2.20 (A) to 4.20 (C), and viscosity with an average value ranging from 1.93 (A) to 4.33 (C). This research shows that the best formulation for making grape juice (Vitis vinifera L) with the addition of 36 ml or 14.4% egg white (albumin), 250 grams of grapes, 500 grams of granulated sugar, and 2500 ml of distilled water has the highest score of 15.19 compared to other treatments.

Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi

Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed down through generations with inconsistent processes, which affect quality uniformity. This study aimed to redesign the optimal formulation of ginger sugar herbal drinks based on parameters that affect the process. The method used is the Taguchi method with 4 (four) factors and 3 (three) levels with an L9 (34) orthogonal array matrix. Then, quality parameters were tested to determine the best ginger sugar herbal drink product. The combination of level factors in the optimal formula of ginger sugar herbal drink is the composition of ginger juice 300 mL, brown sugar 700 grams, granulated sugar 500 grams, and cooking time 45 minutes. The results of testing the quality characteristics of the confirmation experiment were following SNI requirements, namely water-insoluble part content 0.84%; water content 4.99%; ash content 1.65%; reducing sugar content 2.48%; sucrose sugar content 81.15%; dissolving time 29.93 seconds; antioxidant activity 67.13 ppm; color sensory properties 5.43; aroma sensory properties 5.32; taste sensory properties 5.16; aftertaste sensory properties 5.53; and overall sensory properties 5.21.Keywords: coconut sugar, ginger, herbal drink, quality, Taguchi method

Making A Multi Purpose Liquid (Eco-Enzyme) as An Alternative for Prosesing Household Organic Waste and Reviewing Its Benefits

<p><em>This activity was conducted to increase public awareness and knowledge in managing household organic waste into eco-enzymes. Eco-enzyme is a natural liquid from the fermentation process of organic kitchen waste such as fruit and vegetable peels, granulated sugar (white sugar, brown sugar, or cane sugar), and water. The training activity was held at the home of the head of Gentan Hamlet, Doplang Village, Bawen Subdistrict, Semarang Regency on Wednesday, October 25, 2023, with the training participants being women members of Dasawisma (Dawis). The activity was carried out using socialization and demonstration methods to facilitate participants' understanding of the material and the process of making eco-enzymes. Based on the evaluation results, the participants were very enthusiastic about learning new knowledge they did not know before. Participants learned about the technology of making eco-enzymes from household waste. In addition to creating a clean environment, the resulting eco-enzyme also provides various benefits for life.</em></p>

Kadar Total Asam dan Sifat Organoleptik Kefir Kombinasi Ekstrak Buah Sukun dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi

The aim of this research was to determine the total acid content and organoleptic quality of kefir combined with breadfruit extract and skim milk, with variations in the type of sugar and fermentation time. This research method uses a Completely Randomized Design (CRD) with two factors. The first factor is the variation in the type of sugar (G): granulated sugar (G1) and ant sugar (G2), and the second factor is the fermentation time (F): 36 hours (F1) and 48 hours (F2). The results of the research showed that the best total acid content in kefir combined with breadfruit extract and skim milk was found in the G1F1 treatment (30 grams of granulated sugar + 36 hours of fermentation time) of 0.76% with a pH of 3.3. The best organoleptic quality of kefir combined with breadfruit extract and skim milk is found in the G1F2 treatment (30 grams of granulated sugar + 48 hours of fermentation time) with a sour taste, white color, pleasant aroma, soft texture, and a favorable level of preference. Keywords: Type of Sugar, Total Acid Content, Kefir, Fermentation Time, Probiotic Drink, Breadfruit

Analysis and assessment of potential risks in the production of enriched sugar

The object of research is the quality indicators of sugar enriched with derivatives of the processing of the fruits of wild plants (viburnum, mountain ash, sea buckthorn, black elder) and potential dangerous factors that may arise during its production. This study is aimed at the analysis and assessment of all risks that arise in the production of sugar enriched with derivatives of processing of wild raw materials. For the production of enriched sugar, pre-cleaned fruits were frozen at a temperature of –18±2 °С, and after defrosting, they were partially dehydrated by the method of osmotic dehydration. For this, a 70 % sugar solution with a temperature of 50±5 °C was used (hydromodule 1). The duration of osmotic dehydration was 1 hour. The derivative product formed as a result of osmotic dehydration of fruits (sugar solution) was used to enrich granulated sugar in the amount of 10 % by mass of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer and analyzed. Based on the principles of HACCP, a detailed description of the product and its use with a specific purpose has been developed. In particular, the description of all stages of production, from the initial materials to the processing and packaging processes, as well as the definition of all possible dangerous factors that can affect the safety and quality of products. The identification and assessment of all hazardous factors included the analysis of all possible threats to the safety and quality of products at each stage of production. To ensure the quality and safety of enriched sugar obtained from wild raw materials, an assessment of potential dangerous factors at all stages of production was carried out. A HACCP plan has been developed that allows effective management of critical control points and evaluation of the results of this management. This will allow potential manufacturers to produce safe and competitive products of high quality. The practical implementation of these proposals will allow bringing new products to the market - elderberry, sea buckthorn, rowan and viburnum sugar.

The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).

Kualitas Kefir Kombinasi Susu Kacang Tunggak dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi

This research aims to determine the quality (total acid content and organoleptic properties) of kefir combined with cowpea milk and skim milk with variations in sugar and fermentation time. The research used experimental methods and a completely randomized design (CRD) with two factors. Factor I is variations in the type of sugar (G), granulated sugar, and ant sugar. Factor II is the variation in fermentation time (L) between 36 hours and 48 hours. The results of the research showed that the best total acid content of kefir combined with cowpea milk and skim milk was 0.96%, pH 3.5, in the G1L1 treatment (granulated sugar + 36-hour fermentation time). The best organoleptic quality of kefir was in the G1L1 treatment (granulated sugar + fermentation time of 36 hours), with a pleasant aroma, sour taste, less viscousness, and a white color. Keywords: Cowpea, Kefir, Organoleptic, Skim Milk, Total Acid

Rancangan e-LKPD Berbasis Collaborative Creativity Learning (CCL) Pokok Bahasan Perpindahan Kalor Pada Mesin Pembuatan Gula Pasir

Physics as a subject matter involves understanding concepts and mathematical applications that are often a challenge for students, for example the concept of heat transfer. To provide a memorable and interesting learning experience, the context of the e-LKPD design can be taken from everyday life, such as the process of making granulated sugar in a sugar factory. The process involves the concept of heat transfer, for example the stages of evaporation and crystallisation of neera. The purpose of this study was to analyse the validity of the design and learners' responses to the e-LKPD design. This type of research is development research with the ADDIE model and is limited to the development stage. Data collection involved literature study, observation, interviews, questionnaires, and documentation. The validation results obtained an average percentage value of 87.33%, with a very feasible category and learner responses showed a high level of interest, with a percentage value of 83%. Thus, e-LKPD based on collaborative creativity learning (CCL) on the subject of heat transfer in sugar making machines can be considered feasible and can be implemented effectively to students in learning activities.

Flow Properties of Coarse Powders Used in Food Extrusion as a Function of Moisture Content

The extrusion processing of food powder relies heavily on its moisture content to aid in flow and proper cooking, shaping, and/or puffing. This study focused on the impact of the moisture content on the dynamic flow and shear properties of coarse food powders (corn meal, wheat farina, and granulated sugar). The dynamic flow properties explored were the specific basic flowability energy (SBFE), specific energy, stability index, and flow rate index. The shear properties were the angle of internal friction, unconfined yield strength, major principal stress, wall friction angle, flow factor (FF), and compressibility. Corn meal exhibited an increase in SBFE as the moisture content increased (6.70 mJ/g at 13.13% to 9.14 mJ/g at 19.61%) but no change in FF (4.94 to 5.11); wheat farina also showed an increase in energy requirement as the moisture increased (5.81 mJ/g at 13.73% to 9.47 mJ/g 19.57%) but a marked decrease in FF ratings (18.47 to 6.1); granulated sugar showed a decrease in energy requirements as the moisture increased (51.73 mJ/g at 0.06% moisture content to 13.58 mJ/g at 0.78% moisture content) and a decrease in FF ratings (8.53 to 3.47). Overall, upon the addition of moisture, corn meal became cohesive yet free-flowing; wheat farina became less compressible and more cohesive; and granulated sugar became more cohesive and compressible and less free-flowing.

Development of the optimal composition of tablets with the active substance potassium 2-((4-amino-5-(morpholinomethyl)-4H-1,2,4-triazol-3-yl)thio)acetate. Message 1. Study of the effect of auxiliary substances on bulk density, bulk density after shrinkage, fluidity and angle of natural slope of powder masses

The pharmaceutical industry continually evolves to meet the demands of modern society for high-quality medications. One avenue of this advancement involves exploring new technologies for manufacturing tablet formulations that adhere to contemporary quality standards. An integral aspect of this process is the careful selection of optimal excipients that preserve the pharmacological activity of the active substance to the greatest extent possible. Investigating the impact of various excipients on the tablet compression process is pivotal to addressing this challenge. Therefore, the study of the influence of excipients on the pharmaco-technological properties of tablets with potassium 2-((4-amino-5-(morpholinomethyl)-4H-1,2,4-triazol-3-yl)thio)acetate is an important aspect, so as this substance has pronounced hepatoprotective and antioxidant properties. The aim of the work was to study the effect of excipients on the pharmaco-technological parameters of tablets with the active ingredient potassium 2-((4-amino-5-(morpholinomethyl)-4H-1,2,4-triazol-3-yl)thio)acetate obtained by the method direct pressing. Materials and methods. Active substance – potassium 2-((4-amino-5-(morpholinomethyl)-4H-1,2,4-triazol-3-yl)thio)acetate, auxiliary substances (excipients based on microcrystalline cellulose, auxiliary substances based on granulated sugars, lubricants, lubricants). The powder mixtures were checked for bulk density, bulk density after compaction, flowability and angle of natural slope. The tablets were pressed by the direct pressing method. The effect of auxiliary substances on the pressing process was studied. Results. The conducted studies show that the powder mass of potassium 2-((4-amino-5-(morpholinomethyl)-4H-1,2,4-triazol-3-yl)thio)acetate and auxiliary substances was characterized by good pharmaco-technological indicators – bulk density and bulk density after compaction, fluidity and angle of natural slope. Further, during the tableting process, it was confirmed that the powder mass has satisfactory properties. In almost all series of experiments, the process of pressing the tablets took place without difficulties, the matrix was evenly filled, but the force of pushing the tablets out of the matrix was different. Conclusions. The study involving 16 excipients, including fillers, disintegrants, and lubricants to develop the composition and technology was conducted of a new tablet medicine containing potassium 2-((4-amino-5-(morpholinomethyl)-4H-1,2,4-triazole-3-yl)thio)acetate. This comprehensive examination enabled us to identify the optimal auxiliary substances that fulfill all the pharmaco-technological requirements stipulated by the State Pharmacopoeia of Ukraine for tablet formulations.