THE EFFECT OF VARIATIONS IN THE CONCENTRATION SORBITOL AND CASSAVA LIQUID SUGAR (Manihot esculenta Crantz) OF SWEETENER ON THE PHYSICAL PROPERTIES OF GUMMY CANDIES PARACETAMOL

JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER Pub Date : 2022-02-16 DOI:10.53864/jifakfar.v4i2.74

Dewi - Rashati

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Abstract

Gummy candies paracetamol is chew candy containing the active subtance paracetamol with sweetener of sorbitol and cassava liquid sugar. The purpose of this study was to determine the effect of variations in the concentration of sorbitol and cassava liquid sugar as sweeteners on the physical properties of gummy candies paracetamol. Formulation of paracetamol gummy candies using diference concentration of sorbitol (20%, 15%, 10%) and cassava liquid sugar (40%, 45%, 50%).was used as the method pre-experimental design research method with one-shot case study design. Testing the physical properties of the preparations that have become chewing gum includes organoleptic tests, weight uniformity tests, pH tests and then the results are compared with the requirements in the literature. The results of the research on the physical properties of paracetamol gummy candy concluded that variations in the concentration of sorbitol sweetener and cassava liquid sugar had an effect on the uniformity of weight. Variations in the concentration of sorbitol sweetener and cassava liquid sugar did not affect the physical organoleptic properties of aroma, color, taste, texture, and physical properties of pH.Keywords : paracetamol, gummy candies, sorbitol, cassava liquid sugar

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研究了甜味剂中山梨醇和木薯液糖浓度的变化对软糖物理性质的影响

扑热息痛软糖是一种含活性物质扑热息痛、山梨醇和木薯液糖为甜味剂的咀嚼糖。本研究的目的是确定山梨醇和木薯液糖作为甜味剂的浓度变化对软糖对乙酰氨基酚物理性质的影响。采用不同浓度山梨醇(20%、15%、10%)和木薯液糖(40%、45%、50%)配制扑热息痛软糖。方法采用单次案例研究设计的预实验设计研究方法。对已制成口香糖的制剂进行物理性能测试，包括感官测试、重量均匀性测试、pH值测试，然后将结果与文献要求进行比较。对扑热息痛软糖物理性质的研究结果表明，山梨醇甜味剂和木薯液糖浓度的变化对重量均匀性有影响。山梨醇甜味剂和木薯液糖浓度的变化对ph的香气、颜色、口感、质地等物理感官特性和物理特性没有影响。关键词:扑热息痛，软糖，山梨醇，木薯液糖

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JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER

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