MODIFIKASI AMILUM GANYONG (CANNA DISCOLOR LINDL) SECARA ENZIMATIS DENGAN BAKTERI LACTOBACILUS ACIDOPHILUS SEBAGAI EKSIPIEN TABLET

Deny Puriyani Azhary

Abstract


Canna starch is one type of starch that has potentially to be used as tablet excipient. Natural canna starch has poor flow properties and compressibility. Therefore, canna starch is modified by enzymatically with Lactobacillus acidophilus (lactic acid bacteria) that can produce α-amylase enzyme. The α-amylase enzyme capable of decomposing and altering microscopic structure of starch then can improve the flow properties and starch compressibility. The aim of this research to know the influence of enzymatically modified with Lactobacillus acidophilus bacteria on physical properties of canna starch. Enzymatically modified was conducted by using Lactobacillus acidophilus 3% (b/v) for 72 hours. The results showed that enzymatically modified using Lactobacillus acidophilus bacteria significantly influence the physical properties of canna  starch, change the particle size of starch, improve the flow properties and compressibility  and can be used as tablet excipient

 


Full Text:

PDF (Indonesian)

References


Belitz, H. D. And W.Grosch. (2009): Food Chemistry. Second Edition. Springer Berlin, Berlin.

Ditjen POM (1995): Farmakope Indonesia. Edisi IV. Jakarta, Departemen Kesehatan RI.

Direktorat Gizi. (1992): Daftar Komposisi Bahan Makanan. Jakarta, Departemen Kesehatan RI, Bhatara Jakarta.

Lieberman, H. A., L. Lachman., J. B.Schwartz. (1989): Pharmaceutical Dosage Form : Tablets Volume 1 and 2. The United States of American, Marcel Dekker, Inc.

Rismana, E. (2002): Modifikasi Pati Untuk Farmasi. Pikiran Rakyat Cyber Media, 3-5.

Rissang, Sri. A, Jemmy. A. P.2012. Sifat Fisik Granul Amilum Jagung yang dimodifikasi secara enzimatis dengan Lactobacillus acidophilus pada berbagai waktu fermentasi.

Siregar, C. J. P. (2010): Teknologi Farmasi Sediaan Tablet. Jakarta, EGC Penerbit Buku Kedokteran.

Soebagio, B., Sriwododo, Adhika A. S. (2009): Uji Sifat Fisikokimia Pati Biji Durian (Durio Zibethinus Murr) Alami Dan Modifikasi Secara Hidrolisis Asam. Skripsi, Sarjana Farmasi, Universitas Padjajaran.

Suhery, Noviana, Wira., Deni Anggraini, dan Novtafia Endri. (2015): Pembuatan Dan Evaluasi Pati Talas (Colocasia esculenta Schoot) Termodifikasi dengan Bakteri Asam laktat (Lactobacillus sp).

Van der Maarel et al.,(2002): Properties and application of starch-converting enzymes of a-amilase family, Journal of Biotechnology, 94, 455-462.

Widowati, S. (2001): Tepung Ganyong: Kegunaan dan Proses Pembuatan, Berita Puslitbangtan.




DOI: http://dx.doi.org/10.36465/jop.v1i3.429

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Journal of Pharmacopolium

p-ISSN: 2620-8563; e-ISSN: 2621-1521


Index:

RJI Main logo