FORMULASI DAN EVALUASI GRANUL EFFERVESCENT EKSTRAK DAUN KELOR (Moringa oleifera L.) DENGAN VARIASI KONSENTRASI ASAM SITRAT, ASAM TARTRAT DAN NATRIUM BIKARBONAT

Moringa leaves contain alkaloids, tannins, steroids, terpenoids, flavonoids, saponins, quinones and alkaloids. Flavonoids are efficacious as antioxidants. Moringa leaf processing in the community is usually processed into vegetables and Moringa leaf tea steeping, thus the need for more practical preparations, one alternative that can be used is to make effervescent powder. The purpose of this study was to determine the formulation and evaluation of effervescent granule preparations from Moringa leaf extract with different concentrations of acid and base. The effervescent granules of Moringa leaf extract were made in 3 formulas with varying concentrations of citric acid, tartaric acid, and sodium bicarbonate as follows: F1 (1:1.5:3,5), F2 (1:2:3), F3 (1.5 :2:2,5). The method used was wet granulation, and evaluation of the granules was carried out, namely organoleptic test, moisture content test, flowability test, angle of repose test, dispersion time test, pH test, foam height test, and hedonic test. The evaluation results of effervescent granules were compared statistically using the One-Way ANOVA test with a 95% confidence level. Of the three formulations of effervescent granule preparations, Moringa leaf extract which has the best physical test results is formula 1. Effervescent granule formula 1 has a water content of 1.97%, flowability 9.77g/s, angle of repose 250, dispersion time 76 seconds, pH value of 6.76, and height of foam 1.5 cm. Formula 1 is in powder form, green in color, and has a characteristic moringa odor. The results of the hedonic test show that the most preferred formula by the panelists is formula 2 with a preference level of 4 (likes).