Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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 (R2). 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 4.3×103 CFU g–1 for its highest values. It is considered safe since the microbial countbelow the standard limit of 10,000 CFU g–1.
How to cite this article:
A.M. Taufiq, Y.A. Yusof, N.L. Chin, S.H. Othman and A. Serikbaeva. Empirical Modeling of in-vitro Kinetics Study on Tamarind Fruit Tablet and its Microbial
Stability.
DOI: https://doi.org/10.36478/jftech.2016.22.26
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2016.22.26