Acid turmeric beverage represents beverage of tonic type, recipe from our ancestor’s inheritance of Indonesian people. Tablet of acid turmeric made from combination of turmeric rhizome (curcum adomestic) and acid (Tamarindus Indica) that has extracted become powder and added main supporter material that is sodium bicarbonate and citrate acid, also other material as stabilizer of effervescent that is sucrose and dextrose, later printed become tablet. The objective of this research in general is to diversification of acid turmeric become functional food product in the form of effervescent table. The special purpose is to study type of stabilizer material and concentrate of core granule so obtain quality of good
last product, also the effect toward physical, chemistry, and organoleptik.
This research use group random planning arranged as factorial by 2 factors that are stabilizer material and concentrate of core granule. Parameter used cover soluble power, pH, Texture, level of water, viscosities, color test consist of brightness, reddish, yellowish, and organoleptik (taste, aroma, color and a view of tablet). Data was obtained analyzed by various analysis method (Anova), continued by real difference test (DMRT) α = 5% to
organoleptik test by hedonic scale.
The research indicate that in effervescent tablet of acid turmeric in De Garmo test known that the best treatment is in treatment of stabilizer material type of sucrose 70% and core granule concentrate 30% with result, soluble power 0.0278 g/second, texture 23.167 mm/second, viscosities 24.45 cps, color of brightness tablet (L) 65,93, reddish (a+) 13,40, yellowish (b+) 45,67, color of tablet dissolved (L) 4,70, color of tablet dissolved (a+) 4,70, color of tablet dissolved (b+) 23,60, pH 5,33, level of water 13,07%, a view of tablet 3,5, taste 1,93, aroma 3,64, and color 3,57
