Design of Robusta Coffee Extract and Kelulut Honey Effervescent Granules with Different Sweeteners

Bayu Rizky Ramadhan; Liza Pratiwi; Bambang Wijianto

doi:10.24198/ijpst.v13i2.67405

Design of Robusta Coffee Extract and Kelulut Honey Effervescent Granules with Different Sweeteners

Bayu Rizky Ramadhan, Liza Pratiwi, Bambang Wijianto

Abstrak

The primary challenge in pharmaceutical preparation is the low stability of most active substances. Effervescent granules serve as a strategic solution, enhancing the chemical stability of robusta coffee (Coffea canephora) and kelulut honey (Heterotrigona itama) while providing rapid solubility and masking unpleasant tastes to improve patient adherence. Robusta coffee beans and kelulut honey are antioxidant-rich. This study created effervescent granules from a 70% ethanol extract of robusta coffee seeds and kelulut honey with stevia, mannitol, and lactose to achieve stable physicochemical properties and to increase the taste acceptability of the preparation. The research had five stages: extraction with 70% ethanol, design using the Simplex Lattice Design method, physicochemical properties evaluation of the optimum formula, real-time physical stability, and DPPH in vitro testing. The optimal formulation had 3.70%:7.29%:9.00% (stevia: mannitol: lactose). The brown mixture tasted sweet-sour and smelled like coffee. Physical evaluations revealed a moisture content of 2.53±0.10%, a pH of 6.16±0.07, and a flow rate of 10.81±0.07 seconds. While the raw extract combination showed an IC₅₀ of 7.707 µg/mL, the optimized granules recorded 33.982 µg/mL, indicating strong antioxidant activity. In conclusion, the formulation successfully provides a stable, fast-dispersing, and palatable delivery system for natural antioxidants, offering significant potential for nutraceutical applications.

Kata Kunci

Antioxidant; Effervescent Granules; Kelulut Honey; Robusta Coffee Beans; Simplex Lattice Design; Variations of Sweeteners

Teks Lengkap:

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DOI: https://doi.org/10.24198/ijpst.v13i2.67405