Nanopartikel Pati Sukun (Artocarpus altilis) Termodifikasi Ganda secara Ikat Silang – Oksidasi sebagai Sistem Penghantar Sediaan Oral

Abstract

Breadfruit (Artocarpus altilis) contains starch up to 8.93 %, and starch has a very wide range of benefits in the industrial world. The physicochemical properties of starch have obstacles when used directly including viscosity, swelling power, low solubility, low retrogradation, limited digestibility, and poor thermal stability. Starch modification is needed to improve the physicochemical properties of starch, among others, by modifying starch in nanoparticle size and double modified. The method used for modification of nanoparticle size through acid hydrolysis, crosslink modification using CH3COONa crosslink agent 30% of starch weight and oxidized using H2O2 30%, The average size of starch nanoparticles is 133 nm and has increased the average particle size after double modified 917 nm. FTIR results experienced a change in intensity that is not sharper at wave numbers 1640 cm-1 and 3257 cm-1, which indicates that crosslinking and oxidation have occurred. The thermal properties of the gelatinization temperature obtained increased significantly, namely the starting temperature (T0) 110.31 ℃, peak temperature (Tp) 112.25 ℃, final temperature (Tc) 117.61 ℃, with gelatinization enthalpy energy (ΔHgel) 114.15 J/g. The surface morphology showed a significant difference in the shape of starch granules, damaged starch granules that had a rough and irregular surface. The result of the degree of substitution is 0.0162, the carbonyl content of starch that has been oxidized reaches 0.9800%, and the carboxyl content is 0.1125%. The physicochemical properties of double-modified starch nanoparticles have a solubility of 86.79%, a swelling power of 1.480 g/g, and the lowest viscosity of 0.94 Cp. The results of drug loading analysis showed that the double-modified starch nanoparticles have the ability to encapsulate a high amount of drug as a delivery preparation compared to breadfruit starch, breadfruit starch nanoparticles and, crosslinked breadfruit starch nanoparticles under alkaline conditions in the intestine reached 1.52 mg/g and acidic conditions in the stomach reached 0.87 mg/g.