EFFECT OF TEMPERATURE AND pH OF MODIFICATION PROCESS ON THE PHYSICAL-MECHANICAL PROPERTIES OF MODIFIED CASSAVA STARCH

PDF
Full Text
Yudi Wicaksono, Nuri Nuri, Budipratiwi Wisudyaningsih

Abstract


The use of cassava starch for excipient in the manufacturing of the tablet has some problems, especially on physical-mechanical properties. The purpose of this study was to determine the effect of the differentness of temperature and pH in the process of modification on the physical-mechanical properties of modified cassava starch. Modifications were performed by suspending cassava starch into a solution of 3 % (w/v) PVP K30. The effect of the difference of temperature was observed at temperatures of 25; 45 and 65 0C, while the effect of the difference of pH was observed at pH of 4.0; 7.0 and 12.0. The results showed that the temperature and pH did not affect the physical-mechanical properties of the modified cassava starch. Modification of cassava starch at pH and temperature of 7.0 and 45 0C was produced modified cassava starch with the most excellent solubility, while the best swelling power were formed by the modification process at pH and temperature of 7.0 and 25 0C. Overall, the most excellent compression properties of modified cassava starch resulted from the modification process at pH 12.

Keywords


cassava starch; modification; temperature; pH; compression properties

References


Adejumo, A. L., Aderibigbe, A. F., & Layokun, S. K. (2011). Cassava Starch: Production, Physicochemical Properties and Hydrolysation – A Review. Adance in Food and Energy Security, 2(0), 8-17.

Akhgari, A., Sadeghi, H., Dabbagh, M. A. (2014). Modification of Flow and Compressibility of Corn Starch Using Quasi-Emulsion Solvent Diffusion Method. Iranian Journal of Basic Medical Sciences, 17(8), 553-559.

Akpa, J. G., & Dagde, K. K. (2012). Modification of Cassava Starch for Industrial Uses. International Journal of Engineering and Technology, 2 (6), 913-919.

Awasthi, R., Deepak, Garg, G., Pawar, V., Sharma, G., & Kulkarni, G. T. (2010). Development of Directly Compressible Co-processed Excipients for Solid Dosage Forms. Der Pharmacia Lettre, 2(6), 151-165.

Chitedze, J., Monjerezi, M., Saka, J. D. K., & Steenkamp, J. (2012). Binding Effect of Cassava Starches on the Compression and Mechanical Properties of Ibuprofen Tablets. Journal of Applied Pharmaceutical Science, 02 (04), 31-37.

Chiu, C., & Solarek, D. (2009). Modification of Starches. In J. B. Miller & R. Whistler (Eds.), Starch: Chemistry and Technology (pp. 629-655). Burlington, MA: Academic Press.

Chou, C., Wu, M., Nurtama, B., & Lin, J. (2010). Effects of Different Heating Treatment and Storage Time on Formation of Resistant Starch from Potato Starch. Kasetsart Journal: Natural Sciences, 44(5), 935-942.

Cordoba, L. P., Bet, C. D., & Schnitzler, E. (2015). Study by Thermal Methods of Pinhao Starch Modified with Lactid Acid. Carpathian Journal of Food Science and Technology, 7(4), 41-47.

Kusumayanti, H., Handayani, N. A., & Santosa, H. (2015). Swelling Power and Water Solubility of Cassava and Sweet Potatoes Flour. Procedia Environmental Sciences, 23(0), 164-167.

Lawal, M. V., Odeniyi, M. A., & Itiola, O. A. (2015). The Effect of Thermal and Chemical Modifications of Excipients on the Compressional Properties of Paracetamol Tablet Formulations Including Maize, Cassava and Sweet Potato Starches as Filler-Binders. Journal of Excipients & Food Chemicals, 6(3), 65-82.

Mohammed, B.B., Isah, A.B., & Apeji, Y.E. (2011). The Role of Acid-Hydrolysed Cassava Starch As A Binder In Paracetamol Tablets. International Journal of Pharmaceutical Research and Innovation, 4(0), 6-9.

Muzikova, J., & Eimerova, I. (2011). A Study of the Compaction Process and the Properties of Tablets Made of a New Co-processed Starch Excipient. Drug Development and Industrial Pharmacy, 37(5), 576-582.

Neelam, K., Vijay, S., & Lalit, S. (2012). Various Tecniques for the Modification of Starch and the Aplication of Its Derivates. International research Journal of pharmacy 3(5), 25-31.

Nuwamanya, E., Baguma, Y., Wembabazi, E., & Rubaihayo, P. (2011). A Comparative Study of the Physicochemical Properties of Starches from Root, Tuber and Cereal Crops. African Journal of Biotechnology, 10(56), 12018-12030.

Shanavas, S. S., Usha, S. N., & Moorthy, (2014). Effect of Succinylation on the Thermal and Rheological Properties of Cassava Starch. Trends in Carbohydrate Research, 6(2), 34-41.

Staniforth, J. (2002). Powder Flow, In M. E. Aulton (ed.), Pharmaceutics The Science of Dosage Form Design, (pp. 208). London: Churchill Livingstone.

Takizawa, F. F., Silva, G. O., Konkel, F. E., & Demiate, I. M. (2004). Characterization of Tropical Starches Modified with Potassium Permanganate and Lactic Acid. Brazilian Archives of Biology and Technology, 47(6), 921-931.

Wicaksono, Y., & Syifa, N. (2008). Development of Cassava Starch-Avicel PH 101 for Co-process Diluent of Direct Compression Tablet. Indonesian Journal of Pharmacy, 19(4), 165-171.

Wicaksono,Y., Witono,Y., Herlina., & Nuri. (2010). Preparasi dan Evaluasi Eksipien Ko-proses Pati Singkong-Kitosan yang Dibuat Secara Spray Drying, Jurnal Farmasi Indonesia 5(2), 79-85.

Wicaksono,Y., Witono,Y., Herlina., & Nuri. (2010). Co-processing of the Arrowroot-Chitosan by Spray Drying, Indonesian Journal of Pharmacy, 21(3), 173-179.




DOI: http://dx.doi.org/10.20884/1.jm.2016.11.2.217

Metric logoArticle Metrics


This article has been viewed: 331 (times)
PDF file viewed / downloaded: 296 (times)

Refbacks

  • There are currently no refbacks.


Logo Unsoed

Molekul

Jurnal Ilmiah Kimia
Department of Chemistry, Faculty of Mathematics and Natural Sciences,
Universitas Jenderal Soedirman, Purwokerto, Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.