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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(8): 1-8
DOI: https://doi.org/10.20546/ijcmas.2021.1008.001


Characteristics of Effervescent Granules Extract of Kenikir (Cosmos caudatus Kunth) Leaf with Various Acid Compositions as Alternative Functional Beverage Products
Made Dwi Widyantari1*, Luh Putu Wrasiati2 and I. Nengah Kencana Putra1
1Departmentof Food Technology,
2Departement of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University, India
*Corresponding author
Abstract:

Kenikir (Cosmos caudatus Kunth) leaves are plants that contain active compounds that function as antioxidants and have the potential as functional drinks. This research was conducted with the aim of knowing the effect of using a combination of acid sources between citric acid and tartaric acid on the characteristics of effervescent granules, to obtain the best combination of acid sources. The stages of this research were the effervescent granule formulation of kenikir leaf extract including the extraction process, microencapsulation, and determination of the formula with a combination of citric acid and tartaric. The method used for the making of effervescent granules was dry granulation method. The factor used in this research was the ratio of the composition of citric acid and tartaric acid including 0%:100%, 25%:75%, 50%:50%, 75%:25% and 100%:0%. The experimental design used in this study was a randomized block design. The data were analyzed by means of variance and continued with the Tukey test if there was an effect of treatment on the results. The results showed that the comparison of the composition of citric acid and tartaric acid had a significant effect on the characteristics of effervescent granules of kenikir leaf extract. The best composition of citric acid and tartaric acid is 75% citric acid and 25% tartaric acid which produces specific gravity 41g/ml, bulk density 0.72gr/ml, flow rate 12, 39gr/second, dissolution time 137seconds, foam volume 8%, pH 6.32 and has antioxidant activity of 21.37%.


Keywords: Kenikir leaf, Effervescent granule, Acid combination
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How to cite this article:

Made Dwi Widyantari, Luh Putu Wrasiati and Nengah Kencana Putra, I. 2021. Characteristics of Effervescent Granules Extract of Kenikir (Cosmos caudatus Kunth) Leaf with Various Acid Compositions as Alternative Functional Beverage Products.Int.J.Curr.Microbiol.App.Sci. 10(8): 1-8. doi: https://doi.org/10.20546/ijcmas.2021.1008.001