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All Journal Jurnal Teknologi Industri Pertanian Science and Technology Indonesia
Hendrawan Laksono
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. H. Soedarto, SH, Kampus Baru Tembalang, Semarang, 50239, Telp/Fax: (024)7460058
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics

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Enhancing Iota Carrageenan Soft Capsules with Modified Starch Perwatasari, Dayu Dian; Putri, Renny Primasari Gustia; Puspantari, Widya; Royanti, Ida; Wibowo, Des Saputro; Hidayat, Taufik; Wahyuni, Tuti; Purwoto, Heri; Manalu, Lamhot Parulian; Laksono, Hendrawan
Science and Technology Indonesia Vol. 10 No. 1 (2025): January
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.1.183-190

Abstract

Due to the increasing demand for gelatin alternatives, iota carrageenan, a polymer derived from seaweed, is being explored as a potential base material for soft capsule production. However, the rheological properties of iota carrageenan alone are insufficient for commercial manufacturing, necessitating the addition of fillers such as modified starches. This study evaluates the performance of iota carrageenan-based soft capsule shells using modified cassava, potato, and sago starches as fillers. Various mechanical and rheological properties were assessed, including elongation, stickiness, tensile strength, and viscosity. The results demonstrated that modified cassava starch provided the best overall balance of mechanical properties, exhibiting superior moldability (47.56 mm elongation), flexibility, and moderate stickiness (567.45 gf). Scanning Electron Microscopy (SEM) analysis revealed that cassava starch capsules had a more uniform outer surface with smoother internal morphology than other starches. These findings suggest that modified cassava starch is a promising candidate for large-scale production of high-quality soft capsules.
EFFECT OF GINGER OLEORESIN CONCENTRATION ON THE ENCAPSULATION PROCESS USING IONIC GELATION Permana, Asep Wawan; Mardiyyah, Annisah; Wiguna, Bangkit; Laksono, Hendrawan; Aji, Galih Kusuma; Mufti, Ayi; Atmaji, Priyo; Muhamaludin; Budiyanto; Kusumasmarawati, Ambar Dwi; Prasetyo, Wegik Dwi; Sulaswatty, Anny; Nasori, Achmad Sofian
Jurnal Teknologi Industri Pertanian Vol. 34 No. 3 (2024): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2024.34.3.279

Abstract

The primary active components in ginger oleoresin are gingerol and shogaol, with gingerol exhibiting significant pharmacological activities such as anti-inflammatory, antioxidant, and analgesic effects. However, gingerol is heat-sensitive and degrades at elevated temperatures, limiting its functional efficacy when consumed. To overcome this limitation, encapsulation of ginger oleoresin was performed to enhance its physical and functional properties and improve its bioavailability. This study utilized the ionotropic gelation method to encapsulate ginger oleoresin, resulting in the formation of beads. Alginate was employed as the encapsulation matrix. The dried beads were characterized using FTIR, SEM, disintegration tests, and encapsulation efficiency was assessed via UV-Vis spectrophotometry. Results demonstrated that alginate beads containing ginger oleoresin could be successfully synthesized using the ionotropic gelation technique, with alginate as the polymer and CaCl2 as the cross-linking agent. Ginger oleoresin concentrations of 0.9%, 0.7%, 0.5%, and 0.3% were tested. The highest encapsulation efficiency, 72.48%, was obtained with a ginger oleoresin concentration of 0.7%. Surface morphology analysis revealed that the alginate beads exhibited a rough, porous texture with visible folds. Furthermore, the dry beads disintegrated within 30 minutes. Keywords: alginate, beads, encapsulation, ginger oleoresin, ionic gelation method
Co-Authors Aji, Galih Kusuma Anny Sulaswatty, Anny Asep Wawan Permana, Asep Wawan BUDIYANTO Dayu Dian Perwatasari Kusumasmarawati, Ambar Dwi Lamhot Parulian Manalu, Lamhot Parulian Mardiyyah, Annisah Mufti, Ayi Muhamaludin Nasori, Achmad Sofian Prasetyo, Wegik Dwi Priyo Atmaji Purwoto, Heri Puspantari, Widya Putri, Renny Primasari Gustia Royanti, Ida Taufik Hidayat Wahyuni, Tuti Wibowo, Des Saputro Wiguna, Bangkit