Optimasi Temperatur dan Durasi Pregelatinasi Pati Umbi Talas Kimpul (Xanthosoma Sagittifolium)

Abstract

Research was conducted to modify kimpul taro starch (Xanthosoma sagittifolium) so that it can improve the flowability and good compressibility of kimpul taro starch as a binding and filler excipient because natural starch has shortcomings, namely poor flowability and compressibility. Modification of natural starch can be done by pregelatination to improve flow properties and compressibility because in this modification the heating process can cause water to enter the particles so that it can increase the size and shape of the particles. Factorial design was used to predict the optimum conditions of pregelatinized kimpul taro starch with responses used to see the effect of modifications, namely flow time, angle of repose, moisture content, Carr's index, and Hausner ratio. The optimal conditions obtained from analysis using a factorial design are that the pregelatination temperature used is 70o C and the pregelatination duration used is 30 minutes with a desirability value of 0.684. The response predicted by the optimum conditions is as follows: flow time 6.213 g/second, Hausner ratio 1.123, moisture content 11.093%, Carr's index 11.333%, and loss at rest of 35.356o. The optimized pregelatinized taro starch showed desirable characteristics, such as better flow properties and compressibility index when compared with natural starch. The conclusion of this research can be said that the research succeeded in optimizing the pregelatinization process of kimpul taro starch to produce powder with the desired properties, so that it can be used in pharmaceutical formulations as a binder and filler.