SYNTHESIS OF NATURAL GELATIN-BASED HARD CAPSULE SHELL  FROM CASSAVA STARCH AND HIBISCUS LEAVES GEL

Mardina, Primata; Usman, Usman; Anggara, Muhammad Apriliawan Yoga

dc.contributor.author	Mardina, Primata
dc.contributor.author	Usman, Usman
dc.contributor.author	Anggara, Muhammad Apriliawan Yoga
dc.date.accessioned	2022-11-30T02:37:18Z
dc.date.available	2022-11-30T02:37:18Z
dc.date.issued	2022-10
dc.identifier.issn	2541-3481
dc.identifier.uri	https://repo-dosen.ulm.ac.id//handle/123456789/26434
dc.description.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.	en_US
dc.language.iso	other	en_US
dc.publisher	Lambung Mangkurat University Press	en_US
dc.subject	Hard capsule shell	en_US
dc.subject	Cassava starch	en_US
dc.subject	Hibiscus leaves gel	en_US
dc.subject	Extraction	en_US
dc.subject	Gelatinization	en_US
dc.title	SYNTHESIS OF NATURAL GELATIN-BASED HARD CAPSULE SHELL FROM CASSAVA STARCH AND HIBISCUS LEAVES GEL	en_US
dc.type	Article	en_US