HALAMAN DEPAN.pdf - UIN Syarif Hidayatullah Jakarta

ABSTRACT
Title: Formulation of effervescent granules Garlic Extract (Allium sativum
L) is dried by drying Freeze drying Freeze
Increased use of garlic (Allium Sativum L) as anti cholesterol encourage the
development of new dosage form that can minimize the unpleasant taste and smell
from garlic, such as effervescent granules. Garlic contains Organosulfur
compounds that have anti cholesterol activity by binding to the enzyme 3hydroxy-3methylglutaryl
CoA reductase (HMGCR). Garlic dried using freeze
drying process to keep the content of Organosulfur compounds. Effervescent
granules freeze-dried extract of garlic was made by wet granulation with ethanol
70%. Granules is designed in five formulas, the formulas I, II, III, IV and V. Each
formula divided the concentration ratio of citric acid and amino acid tartrate as a
source. Formula I, II, III, IV and V have a ratio of citric acid and acid tartrate,
respectively 1:5, 1:2, 1:1, 2:1, and 5:1. The physical properties and favorite test
shows that Formula III is the most popular and eligible effervescent granules and
have a sense.
Keywords: Allium sativum L; formulation; effervescent granules; Kruskal-Wallis;
Mann-Witney