Karakterisasi Pati Bonggol Pisang Kepok Kuning (Musa paradisiaca L.) sebagai Bahan Tambahan Sediaan Farmasi
Characterization of Sucker Starch of Yellow Kepok Banana (Musa paradisiaca L.) as Pharmaceutical Excipient
DOI:
https://doi.org/10.25026/jsk.v5i2.1658Keywords:
karakterisasi, Pati, bonggol pisangAbstract
Banana sucker is the part of banana plant which is rarely used and is considered trash after harvesting. The banana sucker composition is 76% starch and 20% water. Starch content in banana sucker has the potential to developed in the pharmaceutical industry. The aim of this study was to find a new source of starch and determine the characterization of starch sucker of yellow kepok banana as an alternative excipient in pharmaceutical. The sucker starch of yellow kepok banna isolation uses bleaching method whith sulfite solution. Results showed that sucker starch of yellow kepok banan from Plamongansari and Ambarawa powder form, brownish white, odorless, and tasteless. Kepok banana sucker strach has a pH of 6.51 and 6.60; moisture content 11.74% and 13.29%; ash content 0.74% - 0.83%; moisture content 12.28% and 13.50%; flow rate of 0.86 grams / second and 1.04 grams / second; resting angle 39.89 ° and 39.91 ° so that banana sucker starch includes a fairly good flow properties; development power 80.36% and 93.65%; solubility 18.28% and 22.96%; particle size 32.984?m – 91.466?m; starch content 45.07% and 51.48%.. Starch producted further characterized using FT-IR to know functional groups is OH, C-H, C-O-C and C-O which is the same as the chemical structure of starch.
References
Rosdiana R. Pemanfaatan Limbah dari Tanaman Pisang. Bharatara Karya Aksara, Jakarta. 2009;
Ole MBB. Penggunaan mikroorganisme bonggol pisang (Musa Paradisiaca) sebagai dekomposer sampah organik. UAJY; 2013.
Sembiring S. Penggunaan Tepung Bonggol Pisang Kepok Hasil Fermentasi Dengan Saccharomyces Cerevisiae Dan Aspergillus Niger Sebagai Pakan Dan Implikasinya Terhadap Kecernaan Nutrien Dan Performan Ternak Babi Fase Grower. Universitas Brawijaya; 2017.
Siregar CJP, Wikarsa S. Teknologi Farmasi Sediaan Tablet Dasar-Dasar Praktis. Jakarta EGC. 2010;
AACC A. Approved methods. Former Cereal Lab Methods),. 1983;
Bernatal S. Analisis mutu tepung bonggol pisang dari berbagai varietas dan umur panen yang berbeda. J TIBBS Teknol Ind Boga dan Busana. 2013;9(1):22–9.
Rowe RC, Sheskey PJ, Quinn ME. dkk.(2006). Handbook Of Pharmaceutical Excipients. The Pharmaceutical Press, London; 2009.
Horwitz W. Official methods of analysis of AOAC International. Volume I, agricultural chemicals, contaminants, drugs/edited by William Horwitz. Gaithersburg (Maryland): AOAC International, 1997.; 2010.
Leach HW. Structure of starch granule I. Swelling and solubility patterns of various starches. J Cereal Chem. 1959;36:534–44.
Kusuma TS, Kurniawati AD, Rahmi Y, Rusdan IH, Widyanto RM, Press UB, et al. Pengawasan Mutu Makanan [Internet]. Universitas Brawijaya Press; 2017. Tersedia pada: https://books.google.co.id/books?id=S8pTDwAAQBAJ
Nofiandi D. PENETAPAN KADAR PATI PADA BONGGOL PISANG MAS (Musa paradisiaca L.) DAN BONGGOL PISANG BATU (Musa balbisiana Colla) MENGGUNAKAN METODE LUFF SCHOORL. Sci J Farm dan Kesehat. 2019;9(1):29.
Kemenkes RI. Farmakope Indonesia edisi v. Jakarta Direktorat Jendral Bina Kefarmasian dan Alat Kesehat Republik Indones. 2014;
Depkes RI. Farmakope Indonesia edisi VI. Departemen Kesehatan Republik Indonesia. 2020.
Corgneau M, Gaiani C, Petit J, Nikolova Y, Banon S, Ritié-Pertusa L, et al. Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch-containing food products. Int J Food Sci Technol. 2019;54(6):2132–40.
Winarno FG. Kimia Pangan dan gizi. P.T. Gramedia; 1984.
Waliszewski KN, Aparicio MA, Bello LA, Monroy JA. Changes of banana starch by chemical and physical modification. Carbohydr Polym. 2003;52(3):237–42.
Adjei FK, Osei YA, Kuntworbe N, Ofori-Kwakye K. Evaluation of the Disintegrant Properties of Native Starches of Five New Cassava Varieties in Paracetamol Tablet Formulations. J Pharm. 2017;2017:1–9.
Aulton ME. Pharmaceutics: The Science of Dosage Form Design [Internet]. Churchill Livingstone; 2002. Tersedia pada: https://books.google.co.id/books?id=MNkNNAAACAAJ
Sulaiman TNS. Teknologi dan Formulasi Sediaan Tablet. Yogyakarta Lab Teknol Farm UGM Hal. 2007;102:149–50.
Parrott EL. Pharmaceutical technology: fundamental pharmaceutics. Burgess Publishing Company; 1970.
Waterschoot J, Gomand S V., Delcour JA. Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches. Food Hydrocoll [Internet]. 2016;52:69–77. Tersedia pada: http://dx.doi.org/10.1016/j.foodhyd.2015.06.012
Irhami, Anwar C, Kemalawaty M. MENGKAJI JENIS VARIETAS DAN SUHU PENGERINGAN Physicochemical Properties of Sweet Potato Starches by Studying Their Varie- ties and Drying Temperatures. J Teknol Pertan. 2019;20(1):33–44.
Riley CK, Wheatley AO, Asemota HN. Isolation and characterization of starches from eight Dioscorea alata cultivars grown in Jamaica. African J Biotechnol. 2006;5(17).
Wei M, Andersson R, Xie G, Salehi S, Boström D, Xiong S. Properties of Cassava Stem Starch Being a New Starch Resource. Starch/Staerke. 2018;70(5–6):1–25.
Kowsik P V., Mazumder N. Structural and chemical characterization of rice and potato starch granules using microscopy and spectroscopy. Microsc Res Tech. 2018;81(12):1533–40.
Kadar P, Ubi P, Penetrometer M. No Title. 2007;12(2):65–73.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Jurnal Sains dan Kesehatan
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
