Repo Dosen ULM

Synthesis of Natural Gelatin-Based Hard Capsule Shell from Cassava Starch and Hibiscus Leaves Gel

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dc.contributor.author Mardina, Primata
dc.contributor.author Usman, Usman
dc.contributor.author Anggara, Muhammad Apriliawan Yoga
dc.date.accessioned 2023-04-05T06:00:54Z
dc.date.available 2023-04-05T06:00:54Z
dc.date.issued 2022-10
dc.identifier.issn 2541-3481
dc.identifier.uri https://repo-dosen.ulm.ac.id//handle/123456789/27866
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 Other en_US


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