The Effect of Pregelatinized Taro Starch (Colocasia Esculenta (L.) Schott) Temperature as Filler on Thiamine Hidrochloride Tablet

Abstract

BACKGROUND: Pregelatinizing is processed to modify structure of starch by heating a certain temperature. Increasing of temperature causes the starch to absorb water and swell quickly in order to obtain a larger particle size. Larger particle size will improve the flowability and compressibility of the granules. Pregelatinized taro starch is used as diluent tablets with wet granulation method.
 AIM: The objective research was to determine the effect of increasing pregelatinized taro starch temperature as diluent on compressibility and comprimability granule of thiamine hidrochloride compression. 
 METHODS: Pregelatinized taro starch is made by heating the suspension of starch at 50°C, 60°C and 70°C for 10 minutes and then dried. Pregelatinized taro starch is used as a filler of Thiamine Hidrocloride tablets which made by wet granulation method. Test wereperformed for each formula such as quality tests of granules and tablets physical properties and assay.
 RESULT: Granule compressibility evaluation results show that the formula 1, 2, and 3 qualified with compressibility value is 7.9941 respectively; 6.9929; and 5.9950%. From the results of the one-way ANOVA analysis of the compressibility obtained sig. 0,000 less than 0.05, then there is a significant difference between formula one with the other formulas.
 CONCLUSION: It shows the difference in temperature affect the compressibility pregelatinized taro starch. The higher the temperature of pregelatinized taro starch, produces tablets with low compressibility.

Advances of cassava starch-based composites in novel and conventional drug delivery systems: a state-of-the-art review

“…Starch is the widely used diluent or filler in tablet production due to its inert, odorless and digestible nature. 121,122 Starches obtained from cassava were found to be a promising diluent for pharmaceutical formulation. However, cassava starch in tablet preparation cannot be utilized as a diluent in direct tablet compression due to its poor compressibility and flow properties.…”

Pengaruh Suhu Pemanasan dan Konsentrasi terhadap Karakteristik Kimia dan Fungsional pada Modifikasi Pregelatinisasi MOCAF

“…Perlakuan suhu pemanasan memberikan pengaruh meningkatnya nilai OHC. Penggunaan suhu tinggi pada proses modifikasi pregelatinisasi mampu merusak granula pati, sehingga jumlah rantai amilosa dan amilopektin keluar dari granula pati lebih banyak dan ikatan hidrogen antara amilosa dan amilopektin menjadi lemah sehingga granula pati menyerap minyak sehingga lebih mudah berdifusi masuk ke dalam granula [35]. Selain itu, adanya liberasi granula yang mampu merubah struktur pati sehingga karakteristiknya juga berubah.…”

Efficacy of Cassava Starch in the Design of Drug Delivery Platforms: From Roots to Polymers

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