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Cited by 27 publications
(13 citation statements)
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References 14 publications
(13 reference statements)
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“…To determine the tolerance of yeast strains in simulated gastric juice, the method of Nagashima et al . () was used, with slight modifications. Thirty millilitres of the selected yeast strain was centrifuged at 3000 × g (10 min, 4 °C).…”
Section: Methodsmentioning
confidence: 99%
“…To determine the tolerance of yeast strains in simulated gastric juice, the method of Nagashima et al . () was used, with slight modifications. Thirty millilitres of the selected yeast strain was centrifuged at 3000 × g (10 min, 4 °C).…”
Section: Methodsmentioning
confidence: 99%
“…The disadvantage of the wet granulation method is that when it is moistened with excessive ethanol it usually produces granules that are too hard to make a good tablet, conversely if wetting is lacking it will produce tablets that are too soft and tend to break easily [27]. The resulting effervescent tablets of probiotics did not meet the tablet hardness requirements of 6-12 kg [17], which is seen in Figure 3, but fulfilled the requirements for tablet effervescent hardness required which is a maximum of 30 kg [15]. This hardness test aims to determine the ability of the tablet in packaging against mechanical pressure and impact.…”
Section: Fig 1 Mean Weight Of Probiotic Effervescent Tablet From DImentioning
confidence: 99%
“…Hardness is influenced by pressure during tableting, the nature of the binding material and the right filler and lubricant [14]. Hardness of a tablet is directly proportional to the logarithm of the compression force and inversely proportional to porosity (i.e., the higher the compression force, the lower the porosity and the higher the resistance, hardness, and disintegration time) [15]. Probiotic effervescent tablet from tapioca coatings had a higher friability and lower hardness than maltodextrin coating.…”
Section: Fig 1 Mean Weight Of Probiotic Effervescent Tablet From DImentioning
confidence: 99%
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“…Osmond, Purwijantiningsih, dan Pranata (2015) menelit i bahwa enkapsulan maltodekstrin memiliki v iabilitas lebih tinggi dibandingkan susu skim. Setelah dienkapsulasi dari probiotik cair menjadi serbuk probiotik, serbuk ini sangat sensitif terhadap suhu dan kelembaban (Anekella, 2011;Chavarri, Maranon & Villaran, 2015;Kailasapathy, 2002) sehingga perlu dijadikan tablet effervescent agar lebih intensif dalam melindungi bakteri probiotik (Nagashima, Pansiera, Baracat & Gomez, 2013). Probiotik cair dienkapsulasi menjadi serbuk kemudian dimodifikasi dalam bentuk sediaan tablet effervescent.…”
Section: Pendahuluanunclassified