Optimization and Antioxidant Evaluation of Effervescent Granules Containing White Turmeric (Curcuma zedoaria) Rhizome Extract with Natural Sweeteners

Optimasi Formula Granul Effervescent Ekstrak Rimpang Temu Putih (Curcuma zedoaria) dengan Variasi Pemanis Alami sebagai Antioksidan

Authors

  • Diki Zaelani Kelompok Keilmuan Farmasetika dan Teknologi Farmasi, Fakultas Farmasi, Universitas Bhakti Kencana
  • Ratu Siti Robiatul Awaliyah Kelompok Keilmuan Farmasetika dan Teknologi Farmasi, Fakultas Farmasi, Universitas Bhakti Kencana
  • Rahmat Santoso Kelompok Keilmuan Farmasetika dan Teknologi Farmasi, Fakultas Farmasi, Universitas Bhakti Kencana
  • Emma Emawati Kelompok Keilmuan Analisis Farmasi, Fakultas Farmasi, Universitas Bhakti Kencana
  • Reza Pratama Kelompok Keilmuan Farmasetika dan Teknologi Farmasi, Fakultas Farmasi, Universitas Bhakti Kencana

DOI:

https://doi.org/10.35706/pc.v6i2.13193

Keywords:

Effervescent granules, Curcuma zedoaria, Natural sweeteners, Antioxidant, Formulation optimization

Abstract

White turmeric (Curcuma zedoaria), a member of the Zingiberaceae family, contains bioactive compounds with antioxidant potential, but its utilization remains limited due to its bitter taste and less practical traditional preparations. This study aimed to optimize the formulation of effervescent granules containing white turmeric rhizome extract using different natural sweeteners and to evaluate their physical properties and antioxidant activity. The effervescent granules were prepared by the wet granulation method using stevia (F1, 17.5%), palm sugar (F2, 10%), and corn sugar (F3, 14.5%) as sweeteners. The granules were evaluated for physical characteristics (organoleptic properties, moisture content, flow rate, angle of repose, dissolution time, pH, foam height, and hedonic test) and antioxidant activity using the DPPH method both qualitatively and quantitatively. The results showed that all formulas met the standard physical requirements of effervescent granules. The best formulation was obtained from F3 (corn sugar) with the highest acceptance score in the hedonic test. The antioxidant activity of white turmeric extract exhibited an IC₅₀ value of 53.53 ppm, while the effervescent granules showed strong antioxidant activity with IC₅₀ values of 62.53 ppm (F1), 62.62 ppm (F2), and 62.79 ppm (F3). These findings indicate that variations in natural sweeteners influence the sensory characteristics without significantly reducing the antioxidant potency of the formulation.

Keywords: Effervescent granules; Curcuma zedoaria; Natural sweeteners; Antioxidant, Formulation optimization.

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References

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Published

2025-09-30

How to Cite

1.
Zaelani D, Awaliyah RSR, Santoso R, Emawati E, Pratama R. Optimization and Antioxidant Evaluation of Effervescent Granules Containing White Turmeric (Curcuma zedoaria) Rhizome Extract with Natural Sweeteners: Optimasi Formula Granul Effervescent Ekstrak Rimpang Temu Putih (Curcuma zedoaria) dengan Variasi Pemanis Alami sebagai Antioksidan. PharmaCine [Internet]. 2025 Sep. 30 [cited 2025 Dec. 5];6(2):21-9. Available from: https://journal.unsika.ac.id/index.php/pharmac/article/view/13193

Issue

Vol. 6 No. 2 (2025): PharmaCine: Journal of Pharmacy, Medical and Health Science

Section

Original Article

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