Mempelajari Pengaruh Konsentrasi Maltodekstrin dan Polivinil Pirolidon (PVP) terhadap Karakteristik Sifat Fisik Tablet Effervescent Kopi Robusta (Coffea robusta Lindl)

Agritekh (Jurnal Agribisnis dan Teknologi Pangan)

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Title Mempelajari Pengaruh Konsentrasi Maltodekstrin dan Polivinil Pirolidon (PVP) terhadap Karakteristik Sifat Fisik Tablet Effervescent Kopi Robusta (Coffea robusta Lindl)
 
Creator Herlinawati, Lina
 
Subject Robusta coffee
Effervescent tablets
Maltodextrin
Polyvinyl pyrrolidone (PVP)
Physical properties
 
Description Effervescent tablets are soft drink products that contain organic acids such as citric acid and sodium bicarbonate, which react quickly in water by releasing carbon dioxide. The purpose of this research is to increase the empowerment of coffee plants, namely Robusta coffee as a popular commodity, with Robusta coffee diversification into functional food products in the form of effervescent tablets. This study aims to determine whether there are variations in the concentration of maltodextrin and polyvinyl pyrrolidone (PVP) on the physical characteristics of robusta coffee effervescent tablets. The method / design used in this study is a Randomized Group Design pattern with each factor of three levels with three replications with variations in the addition of maltodextrin (10%, 15%, 20%) and PVP (2%, 3 %, 4%). The results showed that the concentration of maltodextrin as a filler had an effect on the physical response, namely hardness, dissolution time and weight uniformity of effervescent tablets of robusta coffee. Concentration of polyvinyl pyrrolidone (PVP) as a binder gives effect to the physical response, namely hardness and soluble time of effervescent tablets of robusta coffee. The interaction between maltodextrin concentration and polyvinyl pyrrolidone (PVP) concentration influences the physical response, namely hardness and soluble time of effervescent tablets of Robusta coffee. Based on the results of the study, the best treatment was obtained at 15% maltodextrin concentration and 4% PVP concentration.
 
 
Publisher MA'SOEM UNIVERSITY
 
Date 2020-08-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ejournal.masoemuniversity.ac.id/agritekh/index.php/agribisnisteknologi/article/view/4
10.32627/agritekh.v1i01.4
 
Source Agritekh (Jurnal Agribisnis dan Teknologi Pangan); Vol. 1 No. 01 (2020): AGRITEKH - Jurnal Agribisnis dan Teknologi Pangan; 1-25
2723-5211
2722-8703
10.32627/agritekh.v1i01
 
Language eng
 
Relation https://ejournal.masoemuniversity.ac.id/agritekh/index.php/agribisnisteknologi/article/view/4/3
 
Rights Copyright (c) 2020 Agritekh (Jurnal Agribisnis dan Teknologi Pangan)
https://creativecommons.org/licenses/by/4.0
 

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