Pembuatan Cangkang Kapsul dari Kombinasi Pati Singkong (Manihot Esculenta) dan Natrium Karboksimetil Selulosa (Na-CMC)

Abstract

Capsules are pharmaceutical preparations containing drugs that have a wrapper in the form of a hard or soft shell which is projected to increase by 8.1% due to the increase in disease prevalence. However, commercial capsule shells are generally made of gelatin with the risk of carrying viruses and reacting with drugs, and the source is still in doubt, so alternative raw materials such as cassava starch with the addition of gelling agents such as sodium carboxymethyl cellulose are needed. This study aims to determine whether cassava starch can be utilized as an alternative raw material, to determine whether the combination of cassava starch and sodium carboxymethyl cellulose can form capsule shells, and to determine the best composition of capsule shells. Capsule shell compositions were made with variations of cassava starch 3 g, 4 g, 5 g and Na-CMC 3 g by manual method using a pin bar capsule maker. Cassava starch characterization test includes organoleptic test, iodine test, moisture content analysis, and ash content analysis. Capsule shell characterization includes specification measurement and disintegration time test. The results showed that the cassava starch produced was in the form of fine powder, had a distinctive cassava aroma, and was slightly yellowish white in color, the iodine test obtained a blackish purple color, moisture content (10.3294 ± 0.2159)%, and ash content (0.4280 ± 0.0183)% so that it could be used as an alternative raw material, the combination of cassava starch and sodium carboxymethyl cellulose can form capsule shells, and the best composition of capsule shells is K1 with a combination of cassava starch 3 g and Na-CMC 3 g which has a body and lid length of 23.50 mm and 10.30 mm; body and lid diameters of 7.200 mm and 7.500 mm; body and lid thicknesses of 0.020 mm and 0.010 mm; weight of 33.6 mg; and disintegration time of 9 minutes 32 seconds.