EFFECT OF TEMPERATURE VARIATION ON THE PHYSICAL CHARACTERISTICS OF PREGELATINIZED GOROHO BANANA STARCH AS A TABLET EXCIPIENT
DOI:
https://doi.org/10.5614/api.v51i1.26414Keywords:
Goroho Banana, Pregelatinized Starch, Temperature Variation, Physical CharacteristicsAbstract
Starch is one of the most important excipients in tablet formulation; however, the flowability and compressibility of native starch are generally suboptimal. Physical modification through pregelatinization has been proven to improve the physical characteristics of starch. Goroho banana (Musa acuminafe sp.), which is widely found in North Maluku, has the potential to serve as an alternative local source of starch for the pharmaceutical industry due to its suitable amylose and amylopectin content. This study aimed to evaluate the effect of temperature variation on the physical characteristics of pregelatinized goroho banana starch and to determine the optimum temperature for the process. Starch was isolated from goroho banana fruit using the decantation method, followed by pregelatinization at 60C, 70C, 80C, and 90C for 1 hour, then dried and sieved. Characterization included organoleptic properties, pH, loss on drying, flow rate, angle of repose, compressibility, bulk density, tapped density, Hausner ratio, particle size distribution, as well as morphological analysis (SEM) and functional group analysis (FTIR). The results showed that pregelatinization at 80C produced the best physical characteristics with a flow rate of 11.0 g/sec, an angle of repose of 9.61, compressibility of 16.8%, and an average particle size of 173.75 m. SEM analysis revealed an agglomerated structure, while FTIR analysis showed no changes in the major functional groups. Pregelatinization at 80C produced the optimal characteristics, indicating its potential for use as a tablet excipient.
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