OPTIMASI GELATIN DAN KARAGENAN SEBAGAI GELLING AGENT PADA SEDIAAN GUMMY CANDY PARASETAMOL DENGAN METODE SIMPLEX LATTICE DESIGN

Pradana, Arsitya (2021) OPTIMASI GELATIN DAN KARAGENAN SEBAGAI GELLING AGENT PADA SEDIAAN GUMMY CANDY PARASETAMOL DENGAN METODE SIMPLEX LATTICE DESIGN. Skripsi thesis, Universitas Setia Budi.

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Abstract

Tablets, chewable tablets, syrups, suspensions, and emulsions are all examples of paracetamol formulations available today. In Indonesia, the availability of paracetamol medication formulations for children remains limited. The goal of this study was to create a paracetamol preparation in the shape of a chewy candy, specifically gummy candy, that is acceptable or easily accepted by the general audience. The Simplex Lattice Design (SLD) approach was used to optimize the formula for paracetamol gummy candy, which was then used to make gummy candy with different concentrations of gelatin and carrageenan. Organoleptic testing, elasticity testing, pH testing, and water content testing are all part of the physical quality testing of each gummy candy formula. Validation of the analytical method using accuracy, precision, and specificity parameters. The researchers discovered that the amount of gelatin and carrageenan in paracetamol gummy candy preparations affected the elasticity, pH, and water content. Carrageenan has a dominant influence on boosting pH and water content, while gelatin has a dominant effect on improving flexibility. The best formula had 599,226 mg of gelatin and 400,774 mg of carrageenan. Keywords : carrageenan, gelatin, gummy candy, paracetamol, simplex lattice design

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	carrageenan, gelatin, gummy candy, paracetamol, simplex lattice design
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	Tifany Nur Arfiana
Date Deposited:	21 Jul 2022 03:57
Last Modified:	21 Jul 2022 03:57
URI:	http://repo.setiabudi.ac.id/id/eprint/4939

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