POTENSI SUSPENSI CANGKANG TELUR AYAM (Gallus domesticus) SEBAGAI ANTASIDA
DOI:
https://doi.org/10.36387/jifi.v4i2.704Kata Kunci:
eggshell, suspension, acid neutralizing capacity, physical properties, antacidsAbstrak
Calcium carbonate is the main ingredient in egg shells. Calcium carbonate in the pharmaceutical field can be used as an antacid. The suspension is absorbed more quickly than chewable tablets. This study aims to determine whether chicken egg shell suspension is able to work as an antacid, and determine its effective concentration. The research method used is Acid Neutralizing Capacity (KPA), where gastric acid is simulated using HCl. The suspension preparations were also subjected to physical evaluation including organoleptic test, pH, homogeneity test, viscosity test, specific gravity test, sedimentation test. The organoleptic results obtained were a yellowish white suspension with a distinctive odor, in liquid form and has a sweet taste. For homogeneous suspension preparations, pH value of suspension formulas 1, 2, and 3 were 7,37; 7.50 and 7.37. The viscosity values ??of suspension formulas 1,2, and 3, respectively, were 10 cp; 14 cp and 25 cp. The value of specific gravity in suspension in formulas 1, 2, and 3, respectively, was 1.12 g/ml; 1.14 g/ml and 1.17 g/ml. The results of the sedimentation test showed that there was sedimentation in formula 3. The KPA values ??of formulas 1,2 and 3 were 9.92 mEq, 9.87 mEq, and 10.08 mEq, respectively.
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