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Optimisation of an effervescent pineapple tablet

This study is mainly undertaken to design and optimize an effervescent tablet formulation of Josapine pineapple by using the D-optimal experimental design methodology. Josapine pineapple powder, citric acid, sodium carbonate and stevia were used in the formulations as independent variables. Tablets...

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Main Authors: Mohd Rosdan, Faridatul Ain, Yusof, Yus Aniza, Chin, Nyuk Ling, Mohd. Amin, Nor Amaiza, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Asian Network for Scientific Information 2016
Online Access:http://psasir.upm.edu.my/id/eprint/53440/1/Optimisation%20of%20an%20effervescent%20pineapple%20tablet.pdf
http://psasir.upm.edu.my/id/eprint/53440/
http://scialert.net/abstract/?doi=jbs.2016.247.255
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spelling my.upm.eprints.534402017-10-31T03:05:55Z http://psasir.upm.edu.my/id/eprint/53440/ Optimisation of an effervescent pineapple tablet Mohd Rosdan, Faridatul Ain Yusof, Yus Aniza Chin, Nyuk Ling Mohd. Amin, Nor Amaiza Mohd Ghazali, Hasanah This study is mainly undertaken to design and optimize an effervescent tablet formulation of Josapine pineapple by using the D-optimal experimental design methodology. Josapine pineapple powder, citric acid, sodium carbonate and stevia were used in the formulations as independent variables. Tablets were prepared by the direct compression method and evaluated for their disintegration time and sensory properties which were regarded as responses in a D-optimal design. Formulation V3 was selected as the optimum formulation with pineapple powder, citric acid, sodium carbonate and stevia at 49.59, 20.00, 11.96 and 18.45%, respectively. In addition, V3 has a very fast disintegration time and quite high overall acceptability which represents the consumer approval. The observed values of the responses obtained from the optimized formulation were very close to the predicted values where the euclidean distance calculated for V3 was equal to 0.26. In conclusion, this study reveals that the effervescent pineapple tablet has a wide potential for future development and can be enhanced for commercialization. Asian Network for Scientific Information 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/53440/1/Optimisation%20of%20an%20effervescent%20pineapple%20tablet.pdf Mohd Rosdan, Faridatul Ain and Yusof, Yus Aniza and Chin, Nyuk Ling and Mohd. Amin, Nor Amaiza and Mohd Ghazali, Hasanah (2016) Optimisation of an effervescent pineapple tablet. Journal of Biological Sciences, 16 (7). pp. 247-255. ISSN 1727-3048; ESSN: 1812-5719 http://scialert.net/abstract/?doi=jbs.2016.247.255 10.3923/jbs.2016.247.255
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study is mainly undertaken to design and optimize an effervescent tablet formulation of Josapine pineapple by using the D-optimal experimental design methodology. Josapine pineapple powder, citric acid, sodium carbonate and stevia were used in the formulations as independent variables. Tablets were prepared by the direct compression method and evaluated for their disintegration time and sensory properties which were regarded as responses in a D-optimal design. Formulation V3 was selected as the optimum formulation with pineapple powder, citric acid, sodium carbonate and stevia at 49.59, 20.00, 11.96 and 18.45%, respectively. In addition, V3 has a very fast disintegration time and quite high overall acceptability which represents the consumer approval. The observed values of the responses obtained from the optimized formulation were very close to the predicted values where the euclidean distance calculated for V3 was equal to 0.26. In conclusion, this study reveals that the effervescent pineapple tablet has a wide potential for future development and can be enhanced for commercialization.
format Article
author Mohd Rosdan, Faridatul Ain
Yusof, Yus Aniza
Chin, Nyuk Ling
Mohd. Amin, Nor Amaiza
Mohd Ghazali, Hasanah
spellingShingle Mohd Rosdan, Faridatul Ain
Yusof, Yus Aniza
Chin, Nyuk Ling
Mohd. Amin, Nor Amaiza
Mohd Ghazali, Hasanah
Optimisation of an effervescent pineapple tablet
author_facet Mohd Rosdan, Faridatul Ain
Yusof, Yus Aniza
Chin, Nyuk Ling
Mohd. Amin, Nor Amaiza
Mohd Ghazali, Hasanah
author_sort Mohd Rosdan, Faridatul Ain
title Optimisation of an effervescent pineapple tablet
title_short Optimisation of an effervescent pineapple tablet
title_full Optimisation of an effervescent pineapple tablet
title_fullStr Optimisation of an effervescent pineapple tablet
title_full_unstemmed Optimisation of an effervescent pineapple tablet
title_sort optimisation of an effervescent pineapple tablet
publisher Asian Network for Scientific Information
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/53440/1/Optimisation%20of%20an%20effervescent%20pineapple%20tablet.pdf
http://psasir.upm.edu.my/id/eprint/53440/
http://scialert.net/abstract/?doi=jbs.2016.247.255
_version_ 1643835395640655872
score 13.211869

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