Formulation and test of effervescent tablets of bilimbi with variations in the concentration of citric acid and tartaric acid / Formulasi dan uji karakteristik tablet effervescent buah belimbing wuluh dengan variasi konsentrasi asam sitrat dan asam tartat

Background: Averrhoa bilimbi L. is a natural source of vitamin C with potential as an antioxidant. Effervescent tablets are a popular dosage form in which the choice of acid sources, such as citric acid and tartaric acid, is critical due to their hygroscopic properties that affect the physical characteristics and stability of both granules and tablets. Objective: This study aimed to formulate and evaluate the effect of varying concentrations of citric acid and tartaric acid combinations on the physical characteristics of granules and effervescent tablets of Averrhoa bilimbi powder. Methods: The study employed the dry granulation method. Four tablet formulas with different ratios of citric acid and tartaric acid were prepared. The granules were evaluated for flowability, angle of repose, and moisture content. The resulting tablets were tested for organoleptic properties, weight uniformity, size uniformity, hardness, friability, and dissolution time. Data were statistically analyzed. Results: The evaluation showed that all granule characteristics (flow time 1.36–1.56 seconds; angle of repose 9.95°–13.50°; moisture content 3.298%–4.622%) met the requirements. All tablet evaluation parameters (weight uniformity, size uniformity, hardness, and dissolution time 1.27–1.36 minutes) also complied, except for friability (1.401%–2.832%), which exceeded the specified limit (>1%). Statistical analysis indicated that acid concentration variations had a significant effect (p-value < 0.05) on all tested parameters except tablet friability (p-value > 0.05). Conclusion: It can be concluded that variations in citric acid and tartaric acid concentrations significantly affect the characteristics of Averrhoa bilimbi effervescent granules and tablets, except for friability. The nonconformity observed in friability testing is presumed to be influenced by other formulation factors such as the type and concentration of binders and lubricants. Further studies on formula optimization, vitamin C content analysis, and accelerated stability testing are recommended.

Latar Belakang: Belimbing wuluh (Averrhoa bilimbi L.) merupakan sumber vitamin C yang berpotensi sebagai antioksidan. Sediaan tablet effervescent merupakan bentuk sediaan yang populer, di mana pemilihan sumber asam seperti asam sitrat dan asam tartat sangat kritis karena sifat higroskopisnya yang mempengaruhi karakteristik fisik dan stabilitas granul serta tablet. Tujuan: Penelitian ini bertujuan untuk memformulasi dan mengevaluasi pengaruh variasi konsentrasi kombinasi asam sitrat dan asam tartat terhadap karakteristik fisik granul dan tablet effervescent serbuk belimbing wuluh. Metode: Penelitian ini menggunakan metode granulasi kering. Empat formula tablet dengan variasi rasio asam sitrat dan asam tartat dibuat. Granul dievaluasi sifat alir, sudut diam, dan kadar lembab. Tablet yang dihasilkan kemudian diuji organoleptis, keseragaman bobot, keseragaman ukuran, kekerasan, kerapuhan, dan waktu larutnya. Data dianalisis secara statistik. Hasil: Hasil evaluasi menunjukkan bahwa semua karakteristik granul (waktu alir 1,36-1,56 detik; sudut diam 9,95°-13,50°; kadar lembab 3,298%-4,622%) memenuhi persyaratan. Seluruh parameter evaluasi tablet (keseragaman bobot, ukuran, kekerasan, dan waktu larut 1,27-1,36 menit) juga memenuhi syarat, kecuali uji kerapuhan (1,401%-2,832%) yang melebihi batas yang ditetapkan (>1%). Analisis statistik menunjukkan bahwa variasi konsentrasi asam memberikan pengaruh yang signifikan (p-value < 0,05) terhadap semua parameter yang diuji kecuali terhadap kerapuhan tablet (p-value > 0,05). Kesimpulan: Disimpulkan bahwa variasi konsentrasi asam sitrat dan asam tartat signifikan mempengaruhi karakteristik granul dan tablet effervescent belimbing wuluh, kecuali pada sifat kerapuhan. Ketidaksesuaian pada uji kerapuhan diduga disebabkan oleh faktor formulasi lain seperti jenis dan konsentrasi bahan pengikat dan pelicin. Penelitian lebih lanjut mengenai optimasi formula, uji kadar vitamin C, dan uji stabilitas dipercepat diperlukan.