Abstract

ABSTRACTMengkudu has been widely used as immunomodulator. Its unpleasant taste and smell characteristics has urgeda research to formulate effervescent tablet of Mengkudu extract. One important component in formulating effervescenttablet is the acid source. Aim of this research was to optimize the proportion of citric acid and tartaricacid in effervescent tablet formulation by using Simplex Lattice Design method. Extract was yielded by macerationtechnique with ethanol 40%. Effervescent tablets were produced in five (5) different formulas, by fusionmethod at 50°C for 1h. Granule masses were evaluated for flowing time, tapping index, density and compactibilitycharacteristics, while the tablets were tested for the weight uniformity, hardness, friability and disintegrationtime. Data were analyzed with one way ANOVA, Scheffe method and Kruskall-Walliss with significance level 95%.The TLC profiles of extract, granules and tablets yielded were evaluated qualitatively. The tablet acceptabilitywas tested among 30 respondents. The result showed that different composition of citric acid and tartaric acidin formulation has not only influenced the physical characteristics of granules and tablets but also influenced thetablet acceptability. Increased portion of citric acid showed longer time of tablet disintegration, while increased portion of tartaric acid improved the tablet weight uniformity, reduced the hardness, and increase the friability.Formula 2 (citric acid 40%: tartaric acid 60%) was chosen by 90% respondents as the best formula. The calculationrevealed formula having composition of citric acid 37 and tartaric acid 63 as the optimum formula.  ABSTRAK Buah mengkudu telah dipergunakan secara luas sebagai imunomodulator. Bau dan rasa khas yang kurangmenyenangkan mendorong dilakukannya penelitian untuk membuat sediaan tablet effervescent ekstrak buahmengkudu. Salah satu komponen penting dalam pembuatan tablet effervescent adalah sumber asam. Penelitianini bertujuan untuk melakukan optimasi komposisi asam sitrat dan asam tartrat dalam formulasi tableteffervescent ekstrak etanolik buah mengkudu yang dilakukan dengan menggunakan metode Simplex LatticeDesign. Ekstrak mengkudu dimaserasi menggunakan etanol 40%. Tablet effervescent dibuat dalam 5 (lima)formula yang berbeda menggunakan metode peleburan pada suhu 50˚C selama 1 jam. Granul diuji sifat fisik(waktu alir, kompaktibilitas, pengetapan, sudut diam, densitas) dan kemudian dikempa. Tablet effervescentdiuji sifat fisik (keseragaman bobot, kekerasan, kerapuhan dan waktu larut). Hasil dianalisis secara statistikmenggunakan ANOVA satu jalan, Scheffe dan Kruskal Wallis. Ekstrak, granul dan tablet dievaluasi secarakualitatif profil KLTnya. Uji akseptabilitas dilakukan dengan menggunakan 30 responden. Hasil penelitianmenunjukkan bahwa perbedaan komposisi asam sitrat dan asam tartrat tidak hanya mempengaruhi sifat fisikgranul dan tablet tetapi juga mempengaruhi akseptabilitas tablet. Semakin banyak asam sitrat dapat memperlamawaktu larut sedangkan, semakin banyak asam tartrat dapat memperbaiki keseragaman bobot, menurunkankekerasan dan menaikkan kerapuhan tablet. Uji tanggap rasa menunjukkan formula 2 (asam sitrat 40%:asam tartrat 60%) dipilih oleh 90% responden sebagai formula terbaik. Komposisi optimum yang diperolehdari hasil perhitungan adalah perbandingan asam sitrat 37 dan asam tartrat 63.