OPTIMASI CAMPURAN CMC Na - GELATIN UNTUK PEMBUATAN GRANUL EFFERVESCENT EKSTRAK BUAH BIT (BETA VULGARIS L) DENGAN METODE SIMPLEX LATTICE DESIGN

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Abstract: Fruit Bits (Bite vulgare L.), Effervescent granules, Simplex Lattice Design. Bit much-loved because it feels good, slightly sweet, and soft. Bits contain lots of folic acid, potassium vitamin C, magnesium, tritopfan, iron, copper, phosphorus, caumarin, betasianin. Betasianin of beet (Beta vulgaris L.) has been known to have an effect antiradikal and high antioxidant activity. One product that is easily consumed beverage preparation and popular among the people is the kind of effervescent dosage. Effervescent gives a pleasant taste due to the carbonation process of acids and bases. Characteristics of sweet fruit bits are appropriate when made in the form of effervescent granules. This research method is quantitative descriptive quantitative method which is based on the simplex lattice design with two components, namely Na CMC and gelatin to obtain 3 formulas that FI (CMC Na 100%), F II (Gelatin 100%), F III (50% Na CMC : Gelatin 50%). The results are calculated by the equation simplex lattice design and tested by t test (T-test Objective to find the optimum formulation, variations in the Na CMC and gelatin as a binder by using the simplex lattice design that has a higher value than by trial and error. Expect no difference in the results of the optimum formula Na CMC binder mixture : Gelatin in effervescent granule extracts bits in common with the simplex lattice design with experimental results on the formula from the results, Na CMC and gelatin mixture (10%: 90%) as the optimum formula, test results of the physical properties of effervescent granules are not different significantly between theory and experiment and qualified and acceptable enumerated by the respondents