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PENGARUH PENAMBAHAN GELATIN SEBAGAI PENGIKAT TERHADAP STABILITAS FISIK TABLET EKSTRAK ETANOL BUAH WUALAE (Etlingera elatior (JACK) R.M. Smith).

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI
10.33772/jstp.v5i6.15777
ISSN
2527-6271
Published
2020-12-29
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aims to determine the effect of adding gelatin as a binder to the granular formula containing theethanol extract of E. elatior. Formulation of tablet containing ethanol extract of E. elatior used wet granulation methodwith various concentration of gelatin as a binder, namely 5%, 7.5% and 10%. The granule mass evaluated included flowvelocity test, angle of repose and the tapped density, while the tablets were evaluaed for weight uniformity and sizeuniformity. The results of the evaluation of the granules have met the requirements except for the flow properties test.The granules were good and there was a significant effect on disintegration time and friability with addition of gelatinconcentration. The tablets fulfilled the evaluation test of weight uniformity and content uniformity.Keywords:Etlingera elatior, gelatin, tablet.ABSTRAKPenelitian ini bertujuan untuk melihat pengaruh penambahan gelatin sebagai pengikat pada formula granullyang mengandung ekstrak etanol E. elatior. Formulasi tablet ekstrak etanol E. elatior ini menggunakan metode granulasibasah dengan variasi konsentrasi gelatin sebagai pengikat yaitu 5%, 7.5% dan 10%. Massa granul yang dievaluasimeliputi ujikecepatan alir, sudut diam dan tapped density sedangkan tablet diuji evaluasi keseragaman bobot dankeseragaman ukuran. Hasil evaluasi granul memenuhi persyaratan kecuali pada uji sifat alir. Granul yang baik danterdapat pengaruh yang signifikan terhadap waktu hancur dan kerapuhan tablet dengan penambahan konsentrasigelatin. Tablet ekstrak etanol E. elatior memenuhi uji evaluasi keseragaman bobot dan keseragaman kandungan.Kata kunci: Etlingera elatior, gelatin, tablet.

Collaboration network of the authors

40 authors · 153 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
W WahyuniAffiliation unknown6
Wahyuni WahyuniAffiliation unknown6
Mentarry BafadalAffiliation unknown6
S SahidinAffiliation unknown4
Rini HamsidiAffiliation unknown4
Fadhliyah MalikAffiliation unknown3
Henny KasmawatiUniversitas Halu Oleo3
Analuddin AnaluddinUniversitas Halu Oleo2
Musadar MappasombaAffiliation unknown2
Ruslin RuslinUniversitas Halu Oleo2
Sunandar IhsanUniversitas Halu Oleo2
Nur Illiyyin AkibAffiliation unknown2
Haristan HaristanAffiliation unknown1
Wahyu Hendrawan TulungiAffiliation unknown1
LOAN RamadhanAffiliation unknown1
Andi SeptianaUniversitas Halu Oleo1
Jamili JamiliAffiliation unknown1
Asrun BudiatmaAffiliation unknown1
Musdalifa MusdalifaAffiliation unknown1
wiwin WiwinAffiliation unknown1
Elfira HaringiAffiliation unknown1
Ari SartinahUniversitas Halu Oleo1
Mesi LeoritaAffiliation unknown1
Sandra Aulia MardikasariAffiliation unknown1
Mustakim HamidAffiliation unknown1
Didi Dharmadi HasanuddinAffiliation unknown1
Indah MawarniAffiliation unknown1
Baru SadarunAffiliation unknown1
S SabarudinAffiliation unknown1
Aty WidyawaruyantiAffiliation unknown1
Achmad Fuad HafidAffiliation unknown1
Wiwied EkasariAffiliation unknown1
Bayu WirasmantoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN GELATIN SEBAGAI PENGIKAT TERHADAP STABILITAS FISIK TABLET EKSTRAK ETANOL BUAH WUALAE (Etlingera elatior (JACK) R.M. Smith).</dc:title>
	<dc:creator>Fristiohady, Adryan</dc:creator>
	<dc:creator>Andriani, Rina</dc:creator>
	<dc:creator>Mugiarno, Dita Oktavianti</dc:creator>
	<dc:creator>Asrul Sani, Asrul</dc:creator>
	<dc:creator>Malaka, Muhammad Hajrul</dc:creator>
	<dc:creator>Aspadiah, Vica</dc:creator>
	<dc:creator>Sahidin, Sahidin</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aims to determine the effect of adding gelatin as a binder to the granular formula containing theethanol extract of E. elatior. Formulation of tablet containing ethanol extract of E. elatior used wet granulation methodwith various concentration of gelatin as a binder, namely 5%, 7.5% and 10%. The granule mass evaluated included flowvelocity test, angle of repose and the tapped density, while the tablets were evaluaed for weight uniformity and sizeuniformity. The results of the evaluation of the granules have met the requirements except for the flow properties test.The granules were good and there was a significant effect on disintegration time and friability with addition of gelatinconcentration. The tablets fulfilled the evaluation test of weight uniformity and content uniformity.Keywords:Etlingera elatior, gelatin, tablet.ABSTRAKPenelitian ini bertujuan untuk melihat pengaruh penambahan gelatin sebagai pengikat pada formula granullyang mengandung ekstrak etanol E. elatior. Formulasi tablet ekstrak etanol E. elatior ini menggunakan metode granulasibasah dengan variasi konsentrasi gelatin sebagai pengikat yaitu 5%, 7.5% dan 10%. Massa granul yang dievaluasimeliputi ujikecepatan alir, sudut diam dan tapped density sedangkan tablet diuji evaluasi keseragaman bobot dankeseragaman ukuran. Hasil evaluasi granul memenuhi persyaratan kecuali pada uji sifat alir. Granul yang baik danterdapat pengaruh yang signifikan terhadap waktu hancur dan kerapuhan tablet dengan penambahan konsentrasigelatin. Tablet ekstrak etanol E. elatior memenuhi uji evaluasi keseragaman bobot dan keseragaman kandungan.Kata kunci: Etlingera elatior, gelatin, tablet.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-12-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/15777</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15777</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15777/10680</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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