OPTIMASI GLUKOMANNAN DAN ALGINAT SEBAGAI ALTERNATIF PENGGANTI CANGKANG KAPSUL GELATIN DENGAN TAMBAHAN CROSSLINKER KALSIUM KLORIDA

Capsules are one of the most popular medicinal preparations because they are easy to use and can cover unpleasant tastes and odors. Generally, the main ingredient for making capsule shells is gelatin from animal products. Gelatin derived from pork is still a concern of the Indonesian people with the majority of muslims because of the prohibition on consuming anything that haram. Glucomannan flour derived from porang tubers and sodium alginate are examples of alternatives to replace gelatin from natural ingredients. Glucomannan flour, sodium alginate, glycerin, and calcium chloride were used to make the optimal formula using the simplex lattice design method with the ratio of the main ingredients of glucomannan flour and sodium alginate being 0%:100%, 50%:50%, 100%:0% and the capsule shell evaluation was carried out such as specification test, weight uniformity, swelliing test, disintegration tester, SEM test, and FTIR test. The validation test was carried out with the SPSS application using a one sample t test. The optimum formula from the results of this reserch was based on the total response is 30% glucomannan flour and 70% sodium alginate with a total response value are 0.92896. Test specifications of capsule shell according to commercial capsules, swelling test formula II, disintegration time ˂15 minutes for all formula, SEM test which is almost similar to the commercial capsule is formula III, and the FTIR test showed crosslinking between alginate and calcium chloride with a shift in peak from 1327.0 cm-1 - 1391.78 cm-1. Validation test with SPSS in the three test groups ˃0.05, so there isn’t significant difference between the theoretical results with the simplex lattice design method and the practice, so simplex lattice design equation valid and it can be use for optimation this formula.