Development of Effervescent Powder Containing Ya Thatu Obchey Remedy and Quality Control by High Performance Liquid Chromatography
Keywords:
effervescent, Ya Thatu Obchey Remedy, high performance liquid chromatographyAbstract
This study aimed to develop an effervescent powder formulation of Ya Thatu Obchey and to analyze the chemical quality of the effervescent powder containing the extract of the remedy. Traditionally, Ya Thatu Obchey is prepared as a decoction, which has limitations in terms of taste, odor, and stability. This remedy is used to relieve bloating and flatulence. The research developed four prototype formulations. The effervescent powder of the Ya Thatu Obchey extract was developed from the F1 prototype, which had excellent flow properties and the best solubility, using wet granulation with citric acid, tartaric acid, and sodium bicarbonate as effervescent agents. The resulting effervescent powder of the Ya Thatu Obchey extract exhibited a reddish-brown color, immediate effervescence upon dissolution in water, a pleasant aroma, and a slightly sour taste, and the average effervescence time was 50.67±2.49 seconds. After preparation, the powder was packaged in heat-sealed aluminum foil bags and stored in a moisture-absorbing glass jar for 10 weeks. The average effervescence time was 55.1±1.87 seconds, and no caking of the powder was observed. Chemical quality analysis of the effervescent powder using HPLC showed a retention time at 4.10, consistent with the gallic acid standard. Therefore, it can be concluded that the developed effervescent powder of Ya Thatu Obchey extract contains gallic acid as a key component, which can be used as a marker for product quality control.
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