| Autor: |
Djafar, Mochammad Jusuf, Perwatasari, Dayu Dian, Hidayat, Taufik, Putri, Renny Primasari Gustia |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2024, Vol. 2957 Issue 1, p1-8, 8p |
| Abstrakt: |
The success of making soft capsules is highly dependent on the characteristics of the film sheet formed on the rotary die encapsulation machine. This study aimed to determine the effect of plasticizer concentration on cooking conditions and characteristics of carrageenan soft capsule film sheets. The concentration of plasticizer used in the formula was varied at the values of 10%, 20%, 30%, and 40%. Soft capsule film is made through a melter process or cooking at high temperatures followed by a stirring process. The cooked dough is then poured into an acrylic mold to form a film sheet. The film sheet was carried out with sensory observations and stickiness testing followed by the disintegration time testing and weight loss testing of the lab-scale capsule prototype. The results showed that the highest concentration of plasticizer at 40% was unable to form a film sheet. The increase in the concentration of plasticizer causes a decrease in the value of the film sheet stickiness which is observed both sensory and objectively (by measuring stickiness with a texture analyzer). The stickiness values of film sheets with plasticizer concentrations of 30, 20, and 10% were 0.780, 0.778, and 1.755 kg/force, respectively. The entire film sheet can be formed into lab-scale capsules with an average disintegration time of <20 minutes. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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