Background: Zingiber officinale Beside use as flavoring food, Zingiber
officinale also benefit as raw material to make drink and ingredients of traditional
medicine especially as karminatif, and extra appetitif for food, emetic phlegm ang
menstruation, prevent queasy and passed down the blood pressure, analgetic,
vomiting, and catch a cold.
Objective: The purpose of the research is to know the effect of combining lactose
and sukrose as the filler on a material and sweetener toward physical description
of instant granule and also to determine the formula which optimum.
Method: the method of the reseach is ekstraction method that use is maseration
with use etanol 95%. Extra thick made from instantgranules with wet granulation
method. This research do with Simplex Lattice Design (SLD) method which had
two component; laktosa (A) and sucrose (B) so there were three formulas; FI
(100% A), FII (100% B), FIII (50% A and 50% B.
Results: As a parameter, physical instant granule characteristics were flow rate
(second/100 gram), granule drying loose (% MC) and parameter of taste
responden (value range 5-9). Based on Simplex Lattice Design (SLD) method the
equation and superimposed contour plot were obtained, so the optimum formula
could be determined. The result of physical instant granule characteristics
indicated that all areas of lactose and sukrose combination of the composition 0-
100% lactose and 100-0% sucrose of instant granule formula, formula I,II,III
fulfilled the requirements of physical granule quality (flow rate, granule drying
looses, and parameter taste respond).
Conclusion: The result of Thin Layer Chromatography (TLC) Zingiber officinale
extra show that the content of zingiberol still found in the third instant granule
formula. After the process on wet granulation because in ray give show yellow
colour