ABSTRACT
Introduction: Red beetroots (
Beta vulgaris L.) are a natural ingredient rich in nutrients
and provide various notable health benefits. In dentistry, red beetroots have the
potential to act as a plaque-disclosing agent. Previous studies showed that red beetroot
preparation in gelform is more effective compared to chewable tablets, but has
significant drawbacks in taste. Effervescent granules have the potential to conceal the
unpleasant taste of beetroot substances. This study aims to determine the ideal formula
and evaluate the physical properties and stability of effervescent granules made from
red beetroot extract. Methods: This was an experimental design study with descriptive
analysis. The maceration method was used to extract the red beetroot constituents.
Fresh fruits were collected, air-dried, and macerated with 96% ethanol twice. The
filtrates were then concentrated. The wet granulation method was used to formulate
effervescent granules. The samples were grouped into formula 1 (F1), formula 2 (F2),
and formula 3 (F3) using 1%, 3%, and 4% red beetroot extract, respectively. All sample
groups were analyzed for physical stability, namely: organoleptic, flowability, density,
dissolving time, and pH tests. Results: All samples surpassed the sensory evaluation
for physical properties. Formula 1 (1%) and formula 2 (3%) models passed all the
physical stability tests. Meanwhile, the 4% formula (F3) failed two physical tests. F1
(1%) samples also showed lighter brown color for its lower beetroot extract
concentration, indicating under-qualification as dental plaque staining materials.
Therefore, 3% concentration (F2) has the best formulation regarding physical properties
and stability. Conclusion: Formulas F1 and F2 have the best physical properties and
stability by passing all the tests, while Formula 3 failed the organoleptic and flow rate
tests