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2024: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2024)

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Fisheries Product Technology

Optimization of Effervescent Tablets in Sensory Acceptance from the Active Ingredients of Fish Protein Hydrolysate and Microalgae Chlorellae sp. powder

https://doi.org/10.20473/jipk.vi.56019
Tatty Yuniarti
JAKARTA TECHNICAL UNIVERSITY OF FISHERIES
https://orcid.org/0000-0001-7716-8846
Nanda Anggiani Putri
Politeknik Ahli Usaha Perikanan
https://orcid.org/0000-0003-2989-9956
Niken Dharmayanti M.Si
Politeknik Ahli Usaha Perikanan
https://orcid.org/0000-0002-1790-348X
Mugi Mulyono
Politeknik Ahli Usaha Perikanan
https://orcid.org/0000-0002-4363-1692
Sri Sugiwati
Research Center For Agroindustry, National Research and Innovation Agency
https://orcid.org/0000-0001-6364-9841
Taufik Hidayat
Research Center For Agroindustry, National Research and Innovation Agency
https://orcid.org/0000-0002-5588-2499
Pujoyuwono Martosuyono
Department of Biotechnology, Research and Development Center for Marine and Fisheries Product
https://orcid.org/0000-0002-6189-0284
Ita Junita Puspa Dewi
https://orcid.org/0000-0002-8363-3561
Aghitia Maulani
Politeknik Ahli Usaha Perikanan
https://orcid.org/0009-0000-7094-8620

Corresponding Author(s) : Tatty Yuniarti

tatty.yuni@gmail.com

Jurnal Ilmiah Perikanan dan Kelautan, 2024: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2024)

Abstract

Graphical Abstract



Highlight Research


1. FPH and Chlorella sp. microalgae can be used as effervescent tablet ingredients received by panelists.


2. The mixture design method can determine the formula of effervescent tablets made from a combination of FPH and microalgae


3. The best percentage of FPH and microalgae in effervescent tablets was 5.873% and 9.127%.


Abstract


Effervescent tablets are a popular pharmaceutical dosage due to their ease of use and effectiveness in delivering active ingredients to consumers. In order to develop effervescent tablets that are more effective and highly nutritious, this research focuses on the use of Fish Protein Hydrolysate (FPH) and microalgae Chlorella sp. powder as the active ingredient. This research aims to optimize the effervescent tablet formulation in Sensory Acceptance. Formula optimization uses the Design Expert 13.0® program with the d-optimal mixture design method, which recommends 13 formula combinations with analysis of response: color, plant and fishy flavor, sweet taste, sour taste, aftertaste, hedonic, protein content, lipid content, water, and pH of effervescent tablets with a p-value <0.05 indicates that the model results are significant. Evaluation of granules includes flow rate test, angle of repose test, compressibility test, and drying shrinkage test to meet the requirements. Evaluation of effervescent tablets includes size uniformity, weight uniformity, firmness, and dissolution time that meet the requirements. The proximate composition of FPH and Chlorella sp. powder consists of a protein content of 19.60% and 47.68%, a lipid content of 0.15% and 4.87%, a water content of 0.06% and 5.0%, and an ash content of 1.15% and 4.24%, respectively. In addition, Chlorella sp. powder consists of fiber (38.31%) and total flavonoids (2.69%). The optimal formula results obtained were with a composition of FPH 5.873% and Chlorella sp. powder 9.127%. The optimum formula of FPH and Chlorella sp. powder in effervescent tablets succeeded in increasing the acceptance of sensory attributes, including color response, plant aroma, fishy aroma, sweet taste, sour taste, aftertaste, hedonic, protein content, lipid content, and water content.

Keywords

Effervescent TabletsFish Protein Hydrolyzate MicroalgaeDesign Expert
Yuniarti, T. ., Nanda Anggiani Putri, M.Si, N. D., Mugi Mulyono, Sri Sugiwati, Taufik Hidayat, Pujoyuwono Martosuyono, Ita Junita Puspa Dewi, & Aghitia Maulani. (2024). Optimization of Effervescent Tablets in Sensory Acceptance from the Active Ingredients of Fish Protein Hydrolysate and Microalgae Chlorellae sp. powder. Jurnal Ilmiah Perikanan Dan Kelautan. https://doi.org/10.20473/jipk.vi.56019
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