Optimasi Pati Labu Kuning (Cucurbita moschata Durch) Terhidrolisis dan Polietilen Glikol dalam Formulasi Tablet Sublingual Promethazine Hidroklorida

Abstract

Yellow pumpkin, known by the Latin name Cucurbita moschata, is very abundant in Indonesia. Pumpkin flour has a starch content of 48.30%. Starch generally contains 15 - 30% amylose which acts as a disintegrant and 70 - 85% amylopectin as a binder. Previous research resulted in acid hydrolyzed pumpkin starch increasing the swelling capacity of pumpkin starch and increasing the amount of amylose which has the potential to act as a superdisintegrant. The use of starch in the pharmaceutical industry as an excipient is still limited, so hydrolyzed pumpkin starch is used as a superdisintegrant which will be optimized with polyethylene glycol 6000 as a binder in the promethazine HCl sublingual tablet formulation using the simplex lattice design method.This research was conducted using experimental methods. Pumpkin starch was isolated and acid hydrolysis was followed by evaluation of hydrolyzed pumpkin starch. Hydrolyzed pumpkin starch is mixed with powder with polyethylene glycol 6000 according to the simplex lattice design ratio as well as other excipients. Promethazine HCl sublingual tablets were directly evaluated for hardness, friability, and disintegration time. The interaction between hardness, friability and disintegration time is optimized using the simplex lattice design contained in the Design Expert 13.0 tool. The optimum formula obtained is verified. The optimum formula for promethazine HCl sublingual tablets was with the amount of hydrolyzed pumpkin starch 3.75 mg and polyethylene glycol 6000 3 mg which produced a hardness response 3.305 kg, friability 0.568%, and disintegration time 48.917 seconds.There is no significant difference between the predicted response and the experimental response results.