<![CDATA[Commercial hard capsules are primarily manufactured from bovine or porcine gelatine, which often restricts consumer choice owing to religious concerns and vegetarian lifestyles. Konjac glucomannan demonstrates superiority as a gelling and film-forming material, making it a highly potential gelatin substitute in the manufacture of hard capsules. The objectives of this study was to design and determine the optimum conditions for a hard capsule formula based on konjac glucomannan and carrageenan. This study was employed response surface methodology (RSM). The independent variables analyzed were the ratios of konjac glucomannan (2.5%, 3%, and 3.5%; X1), carrageenan (1.5%, 2.0%, and 2.5%; X2), and glycerol (0, 0.125%, and 0.250%; X3). The dependent response variables analysed were capsule moisture content and disintegration time. The moisture content ranged from 5.6% to 15.9%, indicating that higher ratios of konjac glucomannan and glycerol resulted in higher capsule moisture content. Capsule disintegration time ranged from 10.12 to 24.25 min, indicating that a higher glycerol ratio accelerated the hard capsule destruction time. The capsule moisture content and disintegration time were significantly influenced by the raw material used and the resulting capsule specifications. Keywords: carrageenan, formula optimization, hard capsule, konjac glucomannan]]>
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