* Corresponding Author
Analisis Dimensi Proses Pelarutan Tablet Effervescent Sari Buah Markisa
https://doi.org/10.22146/agritech.9686 Ansar Ansar(1*), Budi Rahardjo(2), Zuheid Noor(3), Rochmadi Rochmadi(4)
(1) Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Mataram, Jl. Pendidikan No. 37, Mataram
(2) Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(4) Jurusan Teknik Kimia, Fakultas Teknik, Universitas Gadjah Mada, Yogyakarta 55281
(*) Corresponding Author
Abstract
The aim of this study was to understand dissolution process of the passion fruit effervescent tablet used dimension analysis. The variables of surveyed was mass, volume, moisture content, glass transition temperature, the temperature increases while compression, water volume, water temperature, water density, compression force, and compression velocity. The results showed that factors effect on dissolution process of the passion fruit effervescent tablet was mass, volume, moisture content, glass transition temperature, the temperature increases while compression, water volume, water temperature, water density, compression force, and compression velocity. The soluble solid concentration increased while added dissolution time then occur equilibrium.
ABSTRAK
Tujuan penelitian adalah mengkaji proses pelarutan tablet effervescent sari buah markisa menggunakan analisis dimensi. Variabel yang diamati adalah massa bahan, volume bahan, kadar air, suhu transisi gelas, peningkatan suhu selama pengepresan, volume air, suhu air, densitas air, gaya tekan, dan kecepatan penekanan. Hasil penelitian menunjukkan bahwa faktor-faktor yang berpengaruh pada proses pelarutan tablet adalah massa bahan, volume bahan, kadar air, suhu transisi gelas, peningkatan suhu selama pengepresan, volume air, suhu air, densitas air, gaya tekan, dan kecepatan penekanan. Konsentrasi padatan terlarut meningkat seiring dengan bertambahnya waktu pelarutan kemudian terjadi keseimbangan.
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PDF DOI: https://doi.org/10.22146/agritech.9686
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Copyright (c) 2012 Ansar Ansar, Budi Rahardjo, Zuheid Noor, Rochmadi Rochmadi
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.