FORMULASI DAN KARAKTERISASI TABLET VITAMIN C ENGAN EKSIPIEN DARI NATA DE TUBEROSUM (NATA KENTANG)

Abstract

Background : Nata de tuberosum is a fermented food made of potatoes. Potatoes are tubers that are rich in carbohydrates that can be used as materials for nata. The cellulose in nata that produced by bacteria Acetobacter xylinum can be isolated into a microcrystalline cellulose. MCC is widely used in the pharmaceutical field as a tablet excipient. Method : Isolation was done by the hydrolysis of α cellulose with HCl 2,5N. Microcrystalline cellulose were compared with Avicel pH 102. Tablet was made by direct compression method. Result : The results of organoleptic test is white powder, slightly brown, odorless and tasteless. Test identification result is blue-violet, starch test result is negative, the value of shrink of drying is 4.80%, a pH 6.84, a flow rate is 11.81 g/sec, angle of repose: 39.19 o , compressibility 14.95%, soluble 0,13% and a water content of 4,98%. FTIR test results of nata de tuberosum similar with Avicel pH 102. SEM test results on MCCNDT similar with Avicel pH 102. XRD test show peaks that similar with Avicel pH 102. Conclusion : the result of characteristic MCCNDT similar with Avicel pH 102. Tablet evaluation similar with tablet of Avicel pH 102.