INDONESIAN HALAL HARD CAPSULE

  • Fredy Fredy Kurniawan1 Chemistry Department, Faculty of Science and Data Analytics, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia.
  • Ita Ulfin Chemistry Department, Faculty of Science and Data Analytics, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia.
  • Hendro Juwono Chemistry Department, Faculty of Science and Data Analytics, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia.
Keywords: Porang, glucomannan, extract, capsule, Indonesia

Abstract

Halal hard capsule have been made from Indonesian local plant, i.e. porang, Amorphophallus oncophyllus. The main component from porang, i.e. glucomannan, was extracted by maceration method using ethanol. A 4% of glucomannan was dissolved in demineralized water under heating condition to form a gel. Furthermore, the gel was molded to form a hard capsule. For improving the hard-capsule quality, the addition of papaya leaves and pineapple fruit extracts were investigated. The effect of temperature and time of hard capsule formation were also observed. The best condition obtained at 40°C for 30 minutes. The appearance of porang hard capsules with and without papaya leaves and pineapple fruit extracts were similar with commercial hard capsule. The solubility of porang hard capsule in water and acid solution are around 15 and 5 minutes, respectively. The result also has no significant difference from commercial hard capsules that available in the market. 

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Published
2020-01-30
How to Cite
Fredy Kurniawan1F., Ulfin, I., & Juwono, H. (2020). INDONESIAN HALAL HARD CAPSULE. PROSIDING SEMINAR NASIONAL DMI, 1, 59-67. Retrieved from https://dmi-journals.org/prosiding/article/view/11
Issue
Vol. 1 (2020): Revitalisasi Peran Akademisi Bagi Peningkatan Kualitas Hidup Masyarakat
Section
Articles

Copyright (c) 2020 Fredy Fredy Kurniawan1, Ita Ulfin, Hendro Juwono

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