Y.A.  Yusof, A.M.  Taufiq, N.L.  Chin, S.H.  Othman, A.  Serikbaeva, 
    Empirical Modeling of <i>in-vitro</i> Kinetics Study on Tamarind Fruit Tablet and its Microbial
Stability,
    Journal of Food Technology,
    Volume 14,Issue 4,
    2016,
    Pages 22-26,
    ISSN 1684-8462,
    jftech.2016.22.26,
    (https://makhillpublications.co/view-article.php?doi=jftech.2016.22.26)
    Abstract: The aim of this study is to determine the best
fit model of the tamarind fruit tablet dissolution process
and the effect of storage time to the microbial stability on
the tamarind fruit tablet. Different dissolutions models;
zero-order kinetic, first-order kinetic and Higuchi models
were applied to active ingredient released from the
tamarind fruit tablet. In order to evaluate the release
mechanisms and kinetics of tamarind fruit tablet, the most
appropriate model was selected based on the linearity
coefficient of correlation (R<sup>2</sup>). It was found that the
release of vitamin C fit well to the Higuchi model. The
fruit tablet has the potential to be spoiled due the growth
of microorganisms, yeast and mold after a long time of
production. Therefore, the microbial stability test was
done to the tamarind fruit tablet following the Association
of Analytical Chemists method. The colony forming units
(CFU/g) were calculated to determine the quality of this
fruit tablets. From the microbial count of tamarind fruit
tablets, it was found that shelf life has not been
deteriorated even after one month of storage. The results
showed 4.3&times;10<sup>3</sup> CFU g<sup>&#150;1</sup> for its highest values. It is
considered safe since the microbial countbelow the
standard limit of 10,000 CFU g<sup>&#150;1</sup>.
    Keywords: In-vitro;tamarind fruit tablet;zero-order;first-order;Higuchi;microbial stability