Pengaruh Penambahan Natrium Klorida Sebagai Penghilang Rasa Kelat pada Formula Granul Instan Ekstrak Terstandar Daun Jawer Kotok (Plectranthus Scutellarioides L. R.Br.) Terhadap Respon Kesukaan Panelis

Jawer Kotok Leaves (Plectranthus scutellarioides (L.) R.Br.) is a native Indonesian plant that has been scientifically proven to have anti-inflammatory properties, especially in the fields of ethnopharmacognosy and pharmacology. Based on previous studies, Jawer Kotok Leaves has excellent potential in helping heal oedema wounds on the soles of the feet of male white rats (Ratus norwegicus) wistar strain induced by carrageenan. To optimize the potential of Jawer Kotok Leaves and increase the use of traditional medicine among the community, a practical preparation in the form of instant granules is made. Instant granule preparations have several advantages, namely that they can be packaged in one unit dose, have good flow properties, are easy to swallow, remain stable in hot or cold water, dissolve quickly and are easily combined with dyes, flavors, and other pharmaceutical ingredients so that they are easily accepted by consumers. To get the best formula that can be accepted by consumers, this study made 4 variations of the formula. One of the problems faced is the chewy taste of jawer kotok leaf extract, therefore in this study the effect of sodium chloride as a chewy taste remover on the instant granule formula of standardized extract of jawer kotok leaves (Plectranthus scutellarioides (L.) R.Br.) on the panelists' favorite response. The parameters seen are texture, color, taste and aroma. The material used is ethanol extract that has been standardized. Based on statistical tests that have been carried out, the addition of NaCl does not provide a significant difference to the reduction of astringent taste in instant granules of jawer kotok leaves. The best formula is Formula 3 because it has good physical quality and gives the most "like" response compared to other formulas. The components of formula 3 consisted of viscous extract 16.8%, PVP 4%, lactose 56.5%, erythritol 10%, stevia glycoside 2.5%, xanthan gum 0.2% and maltodextrin 10%.