Rahmawati, Korina (2018) Pembuatan dan Analisis Cangkang Kapsul Keras Halal dari Glukomanan Porang (Amorphophallus oncophyllus) dengan Penambahan Ekstrak Buah Nanas. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Cangkang kapsul keras halal telah berhasil dibuat dari glukomanan porang (Amorphophallus oncophyllus). Glukomanan diekstrak langsung dari chips umbi porang dengan metode maserasi alkohol 50%(v/v). Rendemen glukomanan hasil ekstraksi sebesar 73,576%. Kadar air basis basah (%bb) tepung porang dan glukomanan berturut-turut yaitu 11,333±1,528 dan 10,000±1,000%. Larutan gel glukomanan dibuat dengan konsentrasi 4%(b/v). Ekstrak buah nanas ditambahkan kedalam komposisi larutan gel glukomanan untuk meningkatkan kualitas cangkang kapsul yang dicetak, menyebabkan lapisan cangkang kapsul menjadi lebih elastis, transparan, halus dan mengkilap. Pengaruh suhu (30, 40, dan 50ᵒC) dan waktu pencampuran (10, 20, 30, 40 dan 50 menit) dengan ekstrak nanas dipelajari. Dari hasil pengamatan diperoleh suhu dan waktu optimal reaksi pencampuran glukomanan dengan ekstrak nanas yaitu 40°C dan 30 menit. Ketebalan lapisan dan keseragaman bobot cangkang kapsul glukomanan hampir seragam dan tidak jauh berbeda dengan cangkang kapsul gelatin komersial. Waktu rilis obat dari cangkang kapsul glukomanan dalam media air lebih dari 15 menit memenuhi standar Kapsulindo Nusantara. Sedangkan waktu rilis obat dalam larutan asam pH 1 (pH cairan lambung) lebih dari 5 menit namun tidak jauh berbeda dengan cangkang kapsul gelatin komersial. Dengan begitu, cangkang kapsul keras dari glukomanan porang dengan penambahan ekstrak nanas memenuhi syarat untuk digunakan sebagai cangkang kapsul keras yang halal dan dapat dikonsumsi.
============================================================================================== Halal hard capsules were successfully fabricated from glucomannan of Porang (Amorphophallus oncophyllus). Glucomannan extracted directly from porang tuber chips by maceration of alcohol 50%(v/v). The yield of glucomannan from extraction is 73,576%. Moisture content of porang and glucomannan flour by wet basis is 11,333±1,528 and 10,000±1,000% respectively. The concentration of gelling solution of glucomannan used in this research is 4%(v/v). Pineapple fruit extract was added into composition of gelling solution to improve quality of hard capsules shell, making capsules layer become more elastic, transparent, smooth and glossy. Effects of temperature (30, 40, and 50ᵒC) and time of reaction (10, 20, 30, 40 and 50 minutes) with pineapple fruit extract were studied. The observation results in optimal temperature and time of reaction to prepare hard glucomannan capsules is 40°C and 30 minutes. Thickness of capsules layer and uniformity of capsule shell from glucomannan were almost similar and not far different from commercial hard gelatin capsule. Time of drug release from glucomannan capsules shell in water is more than 15 minutes, fulfill the standard from Kapsulindo Nusantara. Whereas time of drug release in acid solution pH 1 (pH of gastric solution) is more than 5 minutes but not far different from commercial hard gelatin capsules. Thus hard glucomannan capsules with addition of pineapple fruit extract were qualified to be used as halal and consumable hard capsules.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Glukomanan, cangkang kapsul keras, halal, ekstrak buah nanas |
| Subjects: | Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry Q Science > QD Chemistry > QD75.2 Chemistry, Analytic R Medicine > RZ Other systems of medicine |
| Divisions: | Faculty of Natural Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Korina Rahmawati |
| Date Deposited: | 18 Jul 2021 23:24 |
| Last Modified: | 18 Jul 2021 23:24 |
| URI: | http://repository.its.ac.id/id/eprint/57518 |
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