NURAENI, Tia Dyah (2016) FORMULASI DAN UJI STABILITAS FISIK SIRUP KOMBINASI EKSTRAK BUAH MENGKUDU (Morinda citrifolia L.) DAN DAUN PEPAYA (Carica papaya L.) DENGAN VARIASI KONSENTRASI SORBITOL DAN GULA. Skripsi thesis, Universitas Setia Budi Surakarta.
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Abstract
Noni fruit (Morinda citrifolia L.) and papaya leaf (Carica papaya L.) is used as a herbal medicine because it has many benefits, for examples are as a cough medicine, constipation, laxative urine, and as a hepatoprotector. This study aims to determine what is the combination of noni fruit and papaya leaf can be made by a syrup, and determine variations concentration of sorbitol and sugar can be affect at the physical stability test and perceptive sense’s syrup. This study used a combination of noni fruit and papaya leaf extract were obtained by soxhletation with 70% ethanol. There are three formulas with different concentrations of sweeteners, there were consisted of a 33% sorbitol at formula I, 16 % sorbitol and 10% sugar at formula II, and 20% sugar at formula III. The analyse performed by physical stability test which includes test of viscosity, pH test, poured test, discoloration test, and perceptive sense’s test. The data was analysed by SPSS statistic 17,0 Kolmogorov smirnov and followed by Tukey test or Dunnett T3 test. The results showed that a combination of noni fruit and papaya leaf can be made by a syrup, and variation concentrations of sorbitol and sugar affected on physical stability test and perceptive sense’s syrup. Key words : noni fruit, papaya leaf, syrups, physical stability, perceptive sense
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | noni fruit, papaya leaf, syrups, physical stability, perceptive sense |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Divisions: | Fakultas Farmasi > Prodi S1 Farmasi |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 01 Oct 2019 03:29 |
| Last Modified: | 01 Oct 2019 03:29 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1493 |
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