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Hamlan Ihsan
Kementerian Perindustrian RI
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Karakteristik Sifat Fisik dan Kimia Edible Film Pati Sagu Rumbia (Metroxylon sagu Rottb) untuk Bahan Baku Cangkang Kapsul (Characteristics of Physical and Chemical Properties of Edible Film of Rumbia Sago Starch for Capsule Shell Material) Hamlan Ihsan; Nadra Khairiah; Rufida Rufida
Jurnal Riset Industri Hasil Hutan Vol 10, No 2 (2018)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.638 KB) | DOI: 10.24111/jrihh.v10i2.3972

Abstract

The purpose of this research was to analyze the physical and chemical properties of sago starch edible film (Metroxylon sagu Rottb) as capsule shells material. The research was started with the extraction of the rumbia starch, and was followed with the production of edible film added with modified carrageenan concentrations (20% and 30% w/w) to the main compound. Organoleptic test showed that the color and odor of the films were normal. Water content of wet sago and dry sago was 12.55%, and 5.38%, respectively. Although the addition of carrageenan increased the water content but still corresponded with SNI gelatin quality standard with a maximum of water content of 16%. The ash content of fresh sago and dry sago was 0.36% and 1.09%, respectively, and the content increased significantly with the addition of carrageenan. The pH of all varied samples was 5.5 – 7.0, and the pH was in accordance with SNI. Meanwhile, the heavy metal content of the samples measured by means of AAS was negative. Based on viscosity testing withBrookfield method, high carrageenan concentration led to low viscosit. tensile strength test based on ASTM D 882-2002 gave positive results for dry sago (21.05 kg/cm2) whereas fresh sago with modified 20% and 30% carrageenan had tensile strength of 5.33 kg/cm2 and 18.18 kg/cm2, respectively. The results showed that sago starch had the potential as a raw material for producing soft capsules by modified composition to enhance physical and mechanical properties in order to meet the quality standard of edible film.
Testing of physical properties and microbial contamination of capsule shell made from starch sago rumbia (Metroxylon sagu Rottb) and carrageenan Hamlan Ihsan; I Dewa Gede Putra Prabawa; Dwi Harsono; Rinne Nintasari; Rina Apriani; Afandy Bayu Nurcahyo
Jurnal Riset Industri Hasil Hutan Vol 11, No 1 (2019)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.129 KB) | DOI: 10.24111/jrihh.v11i1.4802

Abstract

The purpose of this study was to analyse the physical abilities and microbial contamination of modified sago starch using propylene oxide by the hydroxypropylation method. The research design used was a complete randomized design in which the fixed variable was modified propylene oxide sago starch. While the non-permanent variables used sodium tripolyphophate (STPP) at a concentration of 0.3%; 0.5%; 0.6% (b/b) and carrageenan at a concentration of 3%; 2% (b/b). This process was carried out in two stages, adding plasticizers (glycerol) and without plasticizers with a concentration of 2% (v/v). Aquadest used as a solvent with the total amount 100% (b/v). The results of testing he physical properties of the FTIR test process indicate the presence of a spectrum in the region of 3000 - 2500 cm-1 which was a specification of propylene oxide. Whereas for the solubility test of sago starch for water, acid and alike intestinal fluid it met the standards according to Farmakope Indonesia 4th ed. Testing of microbial contamination in pathogenic bacteria types, namely E. coli, Salmonella, and Staphylococcus aureus gave negative test results, whereas for the total plate value (ALT) of sago starch capsules shells showed a value of 1.5x102 cfu/g.
Co-Authors Afandy Bayu Nurcahyo Dwi Harsono I Dewa Gede Putra Prabawa Nadra Khairiah Rina Apriani Rinne Nintasari Rufida Rufida