KARAKTERISTIK EDIBLE FILM DAN KAPSUL BERBAHAN DASAR PATI SAGU DENGAN PENAMBAHAN GLISEROL DAN KARAGINAN
| Main Authors: | , Frida Dwi Anggraeni, , Dr. Yudi Pranoto, S.TP., M.P. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2011
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/90228/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52924 |
Daftar Isi:
- The use of starch as an alternative gelatin substitute in the manufacture of capsule has been developed. The purpose of this study was to determine the properties and characteristics of the formation of edible film and capsule made from sago starch with the addition of glycerol as a plasticizer and carrageenan as a gelling agent. In this preliminary study, the making of edible film with combining variation of sago starch concentration (9%, 10%, and 11%) and variation of glycerol concentration (25%, 30%, 35% and 40%) were carried out. Characteristics of the best edible film that will be applied as edible film and capsule with the addition of carrageenan was found at a concentration of sago starch 10% and 25% glycerol. At the next step, the variation of carrageenan addition at 1%, 2%, and 3% with combination of kappa and iota (25% kappa and 75% iota, 75% kappa and 25% iota) has been conducted. Edible film from sago starch with the addition of 2% carrageenan concentration and a combination of 75% kappa and 25% iota had excelent water and oxygen barrier properties (0.098 ng H2O m/m 2 s Pa and 0.925 x 10 -12 g O2 m/m 2 s Pa, respectively) and was significantly different from film without carrageenan addition (0.129 ng H2O m/m 2 s Pa and 3,258 x 10 -12 g O2 m/m 2 s Pa, respectively). The highest tensile strength from sago starch film at the addition of 3% carrageenan concentration and a combination of 75% kappa and 25% iota (12.98 Mpa), but the highest elongation percentage (% E) at the addition of 3% carrageenan concentration with a combination of 25% kappa and 75% iota (25,55%). Fourier transform infrared testing indicated that the presence of sulfate ester groups and 3.6 anhidrogalactose with the addition of carrageenan was at the wavenumber 1381 cm -1 and 925 cm -1 . While the X-ray diffraction testing showed that there was an increase of the cristalinity degree with the addition of carrageenan than without the addition of carrageenan. The lowest moisture absorption of the sago starch capsule at the addition of 2% carrageenan concentration with 75% kappa and 25% iota (26.06%), and then the highest solubility of the sago starch capsule at the addition of 3% carrageenan concentration with 25% kappa and 75% iota (22.16%). Edible film and hard capsule from sago starch with the addition of carrageenan was could be developed for pharmaceutical application with a better physical and mechanical properties than just a combination from sago starch and glycerol.