Kuswandi, Nabila Aulia Yasmin (2019) Optimasi Pati Jagung sebagai Pengikat menjadi Sediaan Tablet Kefir menggunakan Teknik Freeze Drying. Sarjana thesis, Universitas Brawijaya.
Abstract
Diare adalah gangguan pencernaan yang paling sering. Probiotik adalah salah satu terapi diare. Kefir memiliki bakteri asam laktat (BAL) yang berfungsi sebagai probiotik dan menjaga keseimbangan mikroorganisme pencernaan. BAL dapat bertahan pada suhu rendah sehingga dipilih metode freeze-dry yang merupakan pengeringan suhu rendah. Pati Jagung digunakan sebagai pengikat dengan proses gelatinasi untuk memperbaiki sifat alir granul. Penelitian ini bertujuan untuk mengetahui konsentrasi optimal pati jagung pada sifat fisik tablet kefir, yaitu Formula A (10%), Formula B (15%), Formula C (20%). Metode granulasi basah dipiih karena kefir serbuk memiliki kompresibilitas buruk. In Process Control meliputi moisture content, sifat alir, sudut diam, kompresibilitas, porositas dan persen fines. Lalu, dilakukan evaluasi fisik tablet yaitu keragaman bobot, keseragaman ukuran, kekerasan, waktu hancur, dan friabilitas. Hasil uji keseragaman ukuran dan bobot keduanya telah memenuhi persyaratan. Pada uji kekerasan, friabilitas, dan waktu hancur diperoleh FB dan FC memenuhi persyaratan. Tetapi, hasil FA (10%) pada uji kekerasan, friabilitas dan waktu hancur tidak memenuhi persyaratan. Semakin ditingkatkan konsentrasi pati jagung gelatinasi, maka akan menghasilkan kekerasan dan friabilias yang baik, namun waktu hancur menjadi semakin lama. Hasil penelitian menunjukkan bahwa pati jagung gelatinasi dapat digunakan sebagai pengikat pada formulasi tablet kefir secara granulasi basah dengan konsentrasi optimal adalah 20%.
English Abstract
Diarrhea is the most common digestive disorder. Probiotics are one of diarrhea therapy. Kefir contains lactic acid bacteria (LAB) which functions as a probiotic to maintains the balance of digestive microorganisms. LAB survive at low temperature, therefore the freeze dry method is chosen in this study. Corn starch was used as a tablet binder with the gelatination process to improve granule flow properties. This study aimed to determine the optimal concentration of corn starch as tablet binder toward the physical properties of kefir tablets. Corn starch used in this study were 10%, 15%, and 20% for formula A, formula B and formula C respectively. The wet granulation method was chosen due to poor compressibility of kefir powder. In Process Control was done based on following parameters: moisture content, flow properties, stationary angles, compressibility, porosity and fines percentage. Then, the physical evaluation of the tablet was carried out, including weight and size uniformity, hardness, disintegration time, and friability. The weight and size uniformity result of all formula were meet the requirements. Formula B and C fulfill the specification of hardness, friability and disintegration time, meanwhile formula A did not. The increase of concentration gelatinized corn starch has produced good hardness and fragility with the longer disintegration time. Based on the results, it can be concluded that gelatinized corn starch could be used as a tablet binder in the formulation of kefir tablet using wet granulation at the optimal concentration (20%).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/127/051909146 |
| Uncontrolled Keywords: | Kefir, Freeze dry, Pati Jagung, Pengikat, Tablet, Kefir, Freeze dry, Corn Starch, Binder, Table |
| Subjects: | 600 Technology (Applied sciences) > 616 Diseases > 616.3 Diseases of digestive system > 616.33 Diseases of stomach |
| Divisions: | Fakultas Kedokteran > Farmasi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:29 |
| Last Modified: | 26 Aug 2020 04:29 |
| URI: | http://repository.ub.ac.id/id/eprint/175430 |
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