Morfologi Dan Keamanan Pati Sagu Rumbia (Metroxylon sagu ROTTB) Untuk Gelatin Dalam Aplikasinya Sebagai Cangkang Kapsul

Abstract

The sago palm (Metroxylon sago Rottb) is a wild plant that reproduces by sprouting. The most important part of sago is the stem (pith) where starch is stored. Kalimantan is one area of the sago producers the 6th largest in Indonesia but the its utilization is not fully optimized. This research aim is to morphological analysis and safety level of sago starch as a substitute for animal gelatin in application for making capsule shells. The method used in this research is cross-linking with propylene oxide. The process does pH 10,5 with temperature 25 ºC for 30 minutes to change physical and morphological characteristics of sago starch to approach commercial gelatinous properties. The research result is an analysis of morphological properties based on the similarity of functional groups and the topographic texture of the raw material. Aflatoxin was tested as a safety consideration for the dosage form. The results of FTIR and SEM morphological analysis for modified sago with the addition of carrageenan filler is identical to commercial gelatin, at wave number 3283 cm-1. In SEM testing, the cavities formed at 5000 magnification times of the surface have similarities to gelatin. The content of the aflatoxin types B1 and B2 respectively <1.42 and <6.72 ppb, while the types of G1 and G2 are <5.09 and <0.66 ppb. These results are far below the required standards of <20 ppb for food and ≤5 ppb for aflatoxin B1.