Abstract:
The aim of this work was to prepare gelatin-based hard capsule
shells from natural sources, cassava starch and hibiscus leaves. The
effects of composition between cassava starch and hibiscus leaves, and
temperature on capsule characteristic was investigated. Extraction and
gelatinization were the main method which used in this study. A
different compositions of cassava starch and hibiscus leaves gel was
added into boiling flask for gelatinization for 2 h. Temperature was
maintained at 50, 70 and 100 oC. The optimum result was obtained at
ratio 8:1 of cassava starch and hibiscus leaves gel with 100 oC
operation temperature which has specification 7.60% of ash content,
11.24% of moisture, and 15 min dissolution time. According to the
result, this study is expected to be used as a reference for the
development of natural gelatin-based hard capsule shell synthesis.
