EFFECT OF VARIATIONS OF BETA VULGARIS EXTRACTS ON MASKING THE BITTER TASTE OF MOMORDICA CHARANTIA EXTRACT SYRUP
Objective: This study aimed to obtain a formula with an optimal sweetener concentration of beet extract that can cover the bitter taste of bitter melon
and confer optimal physical properties on the syrup.
Methods: The syrups were prepared by mixing bitter melon extract, sucrose, beet extract, sorbitol, sodium benzoate, strawberry essence, and
demineralized water. The control formula and formulas 1, 2, and 3 contained beet extract at concentrations of 0% and 10%, 15%, and 20%, respectively.
All formulas were evaluated to determine their physical properties, stability, and bitterness. The bitterness was tested on 30 respondents, with data
being analyzed using Wilcoxon's test on SPSS software.
Results and Conclusion: Formula 3 with 20% beet extract was identified as the best formula for masking bitter taste because it had a significantly
better average value than the other formulas (p<0.05) and the highest bitterless taste percentage (86.67%), with physical properties of a brownishblack
color, odor of mixture of strawberry and dominant beet, a sweet and dominant beet taste, pH 5.46, and specific gravity of 1.228 g/mL.
Linn: A comprehensive review on bitter remedy. J Pharm Res Opin
2. National Agency of Drug and Food Control of Republic of Indonesia.
Identify some plants that people use as an antidiabetic to help lower
blood sugar levels. InfoPOM 2004;5:11.
3. Gupta M, Sharma S, Gautam A, Bhadauria R. Momordica charantia
Linn. (Karela): Natureâ€™s silent healer. Int J Pharm Sci Rev Res
4. United States Department of Agriculture Agricultural Research Service.
Basic Report: 11080, Beets, Raw. USDA; 2014. Available from: https://
asc&qlookup=11080&ds. [Last retrieved on 2016 Oct 16].
5. Kaushik A, Chauhan V, Sudha D. Formulation and evaluation of herbal
cough syrup. Eur J Pharm Med Res 2016;3:517-22.
6. Indonesian Ministry of Health. Farmakope Indonesia. 5th ed. Jakarta:
Indonesian Ministry of Health; 2014. p. 1553-63.
7. Sandhyarani G, Kumar K. Development and evaluation of herbal syrup
from Couroupita guianensis used as expectorant. Asian J Pharm Sci
8. Maheshwari R, Rajagopalan R. Formulation and evaluation of
paracetamol syrup made by mixed solvency concept. Sch Res Lib
9. Anand V, Kharb V, Kataria M, Kukkar V, Choudhury P. Taste assesment
trials for sensory analysis of oral pharmaceutical products. Pak J Pharm
10. Husen R, Yamlean P, Citraningtyas G. Formulation and evaluation
of Sida rhombifolia L. leaf extract syrup. Pharm J Ilmiah Farmasi
11. United States Department of Agriculture Food Safety and Inspection
Service. How Temperatures Affect Food; 2017. USDA. Available from:
Food.pdf. [Last retrieved on 2017 Jul 06].
12. Kludt E, Okom C, Brinkmann A, Schild D. Integrating temperature
with odor processing in the olfactory bulb. J Neurosci 2015;35:892.
13. Ashton J, Geary L. The Effects of Temperature on pH Measurement.
County Clare: Technical Services Department, Reagecon Diagnostics
Ltd; 2006. p. 1-7. Retrieved from: https://www.reagecon.com/pdf/
technical papers/Effects of_Temperature_on_pH v4-_TSP-01-2.pdf.
14. Sudam N, Manish B, Ritesh M, Sachin P, Ratnaparkhi MP, Shilpa C.
Evaluation of various natural suspending agents for its suspending
behaviour using paracetamol as model drug for suspension. Asian J
Pharma Clin Res 2012;5:183-6.
15. Jordan R, Jacobs S. The Effect of pH at Different Temperatures on
the Growth of Bacterium Cofi with a Constant Food Supply. London:
The Physiology Institute, University College of South Wales and
Monmouthshire, Cardiff, and the Bacteriological Laboratory, Imperial
College of Science and Technology; 2010. p. 15-23.
16. Chandran J, Nisha P, Singhal R, Pandit A. Degradation of color
in beetroot (Beta vulgaris L.): A kinetics study. J Food Sci Tech