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Journal > Jurnal Agritech Fakultas Teknologi Pertanian UGM > ANALISIS DIMENSI PROSES PELARUTAN TABLET EFFERVESCENT SARI BUAH MARKISA Dimension Analysis of Dissolution Process of the Passion Fruit Effervescent Tablet

 

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Jurnal Agritech Fakultas Teknologi Pertanian UGM
Vol 30, No 01 (2010)
ANALISIS DIMENSI PROSES PELARUTAN TABLET EFFERVESCENT SARI BUAH MARKISA Dimension Analysis of Dissolution Process of the Passion Fruit Effervescent Tablet
Article Info   ABSTRACT
Published date:
24 Mar 2012
 
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 in� creased while added dissolution time then occur equilibrium.ABSTRAKTujuan penelitian adalah mengkaji proses pelarutan tablet effervescent sari buah markisa menggunakan analisis di� mensi. 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 menun� jukkan 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 ke� cepatan penekanan. Konsentrasi padatan terlarut  meningkat seiring dengan bertambahnya waktu pelarutan kemudian terjadi keseimbangan.
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