FORMULASI CANGKANG KAPSUL DARI KOMBINASI KARAGENAN DAN PEKTIN APEL MENGGUNAKAN PENDEKATAN DESIGN OF EXPERIMENT

PERMATA, SHIBA DWI and Shiyan, Shaum and Hendri, Muhammad (2022) FORMULASI CANGKANG KAPSUL DARI KOMBINASI KARAGENAN DAN PEKTIN APEL MENGGUNAKAN PENDEKATAN DESIGN OF EXPERIMENT. Undergraduate thesis, Sriwijaya University.

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Abstract

This research was conducted to obtain the optimum formula between apple starch pectin and carrageenan as raw material for capsule shells. Program Design Expert 12.0.0 (trial version) with Central Composite Design (CCD) was used to optimize the capsule shell formula. The independent variables used were the percentage of apple pectin, carrageenan and glycerin. Response variables that were measured and optimized were molecular weight, resistance, acid solubility, and viscosity. The optimization results from the Design Expert 12.0.0 program recommend 58 optimization solutions with the highest desirability value of 0.933. Formula one was chosen to be validated with the factors that are 3.00% apple pectin, 2.00% carrageenan, and 3.00% glycerin. Predictive response values for molecular weight of 0.464 grams, resistance of 1129,969 seconds, acid solubility of 263,708, and viscosity of 1292,087 CPs. The value of the optimization results for a molecular weight of 0.47 grams, a resistance of 1148.4 seconds, an acid solubility of 308.4, and a viscosity of 1135.7 CPs so that the recommended solution is quite good

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Teknologi Farmasi, Pembuatan Cangkang Kapsul, Karagenan, Pektin Apel, DOE, Design Expert
Subjects:	R Medicine > RS Pharmacy and materia medica > RS192-199 Pharmaceutical technology
Divisions:	08-Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User:	Shiba Dwi Permata
Date Deposited:	06 Oct 2022 03:08
Last Modified:	06 Oct 2022 03:08
URI:	http://repository.unsri.ac.id/id/eprint/80440

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