Formulasi Dan Evaluasi Serbuk Effervescent Sari Buah Nanas (Ananas Comosus L. (Merr.)) Sebagai Daya Tahan Tubuh

Abstract

Pineapple (Ananas comosus L. (Merr.)) is a natural source of vitamin C, which plays a role in increasing immunity, but consuming fresh fruit is less practical. This study aims to formulate pineapple juice into an effervescent powder preparation and evaluate its physical properties. The effervescent powder was prepared by dry granulation using a combination of citric acid, tartaric acid, and sodium bicarbonate. The evaluation included organoleptic tests, angle of repose, flow rate, water content, and dispersion time. The results showed a yellow powder preparation with a distinctive pineapple odor. The angle of repose value indicated good flow properties, although the flow rate did not meet the ideal requirements. The dispersion time was achieved in 2 minutes 19 seconds and met the requirements for an effervescent preparation. Pineapple juice was successfully formulated into an effervescent powder and has the potential to be developed as a practical preparation for immunity.