| dc.contributor |
Fakultas Matematika dan Ilmu Pengetahuan Alam |
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| dc.creator |
Syihabuddin, Afnan |
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| dc.creator |
E, Diar Herawati |
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| dc.creator |
Kurniaty, Nety |
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| dc.date |
2019-08-08 |
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| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17323 |
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| dc.description |
Abstract. One of the usable contents of cacao fruit peel is pectin. Where the pectin is a material that belongs to a group of carbohydrates. The aims of this study was to examined the possibility of using the cacao fruit peel by observing the content of pectin so that it can be used in the manufacture of hard capsule shells derived from cacao peel waste as pharmaceutical raw materials that are cheaper, safer, and halal. The method used was Microwave Assisted Extraction (MAE). The results showed the yield pectin was 5.30 %; viscosity 14.00 cPs; pH 2.87; and gel strength 5.64 N. From characterization, it was obtained that the moisture contents 6.19 %; ash contents 3.35 %; equivalent of mass 610.31 mg; methoxyl contents 3.38 % (low methoxyl pectin); galacturonate level 52.91 %; and esterification degree 39.93 % (low pectin ester) which all met IPPA (International Pectin Producers Association) quality standards. The best formula results was F3 (1 % pectin; 10 % CMC-Na; 0.03 % CaCl2 and 88.97 % aquadest). The results of the evaluation of capsule shells met capsule industry standards with a diametre body 7.31 mm; diametre capped 7.50 mm and the criteria that did not meet the industry standards were capsule weight of 180 mg; total capsule length of 23.26 mm. Disintegration time of capsule shells fulfilled the requirements set by Farmakope Indonesia which is 9 minutes 5 seconds, the value for elongation test was 19.87 % and tensile strength was 4.09 N.Keywords: Cacao fruit peel, pectin, capsule shell, MAE. Abstrak. Kandungan kulit buah kakao yang dimanfaatkan salah satunya yaitu pektin. Pektin merupakan bahan yang termasuk golongan karbohidrat. Penelitian ini bertujuan untuk meneliti kemungkinan pemanfaatan limbah kulit kakao dan mengamati kandungan pektin yang terkandung sehingga dapat dimanfaatkan dalam pembuatan cangkang kapsul keras yang berasal dari limbah sebagai bahan baku farmasi yang lebih murah, aman, dan halal. Metode yang digunakan yaitu Microwave Assisted Extraction (MAE). Hasil penelitian diperoleh rendemen pektin 5,30 %; viskositas 14,00 cPs; pH 2,87; dan kekuatan gel 5,64 N. Juga diperoleh nilai karakterisasi kadar air 6,19 %; kadar abu 3,35 %; berat ekivalen 610,31 mg; kadar metoksil 3,38 % (pektin metoksil rendah); kadar galakturonat 52,91 %; dan derajat esterifikasi 39,93 % (pektin ester rendah) yang semuanya memenuhi standar mutu IPPA (International Pectin Producers Association). Hasil formulasi yang terbaik yaitu F3 (pektin 1 %; CMC-Na 10 %; CaCl2 0,03 % dan akuades 88,97 %). Hasil evaluasi cangkang kapsul yang memenuhi standar industri kapsul dengan diameter badan 7,31 mm; diamater tutup 7,50 mm dan yang tidak memenuhi standar yaitu berat kapsul 180 mg; panjang kapsul total 23,26 mm. Waktu hancur cangkang kapsul memenuhi syarat yang ditetapkan Farmakope Indonesia yaitu 9 menit 5 detik, serta nilai uji kemuluran yang diperoleh 19,87 % dan uji kekuatan tarik 4,09 N.Kata Kunci: Kulit buah cokelat, pektin, cangkang kapsul, MAE. |
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| dc.format |
application/pdf |
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| dc.language |
eng |
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| dc.publisher |
Universitas Islam Bandung |
|
| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/17323/pdf |
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| dc.rights |
Copyright (c) 2019 Prosiding Farmasi |
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| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 256-262 |
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| dc.source |
Prosiding Farmasi; Vol 5, No 2, Prosiding Farmasi (Agustus, 2019); 256-262 |
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| dc.source |
2460-6472 |
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| dc.subject |
Farmasi |
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| dc.subject |
Cacao fruit peel, pectin, capsule shell, MAE. |
|
| dc.title |
Optimasi dan Karakterisasi Pektin dari Kulit Buah Cokelat (Theobroma cacao L.) Sebagai Alternatif Bahan Pembuatan Cangkang Kapsul Keras |
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| dc.type |
info:eu-repo/semantics/article |
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| dc.type |
info:eu-repo/semantics/publishedVersion |
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| dc.type |
Peer-reviewed Article |
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| dc.type |
Kuantitatif |
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