SIFAT FISIK GRANUL AMILUM JAGUNG YANG DIMODIFIKASI SECARA ENZIMATIS DENGAN Lactobacilus acidophilus PADA BERBAGAI WAKTU FERMENTASI
Abstract: Corn starch is the
one type of starch that potential to be developed as an excipient in
manufacture of pharmaceutical dosage forms. However, corn starch has the bad
flow and compactibility properties. According to that matters, chemicaly
modified corn starch using ? amilase enzym which is produced by Lactobacillus
acidophilus highly neccesesary. It is known that ?-amylase enzyme is capable of
changed the microscopic structure of starch then produced better flow rate and
compactibility properties. This study was conducted to see the effect of
variations in the concentration of bacteria Lactobacillus acidophilus producing
?-amilase enzime on the granule physical properties of fermented corn starch.
This research was done by fermentating the corn starch using the
Lactobacillus acidophilus bacteria with a variations time of fermentation which
is 0, 24, 48, 72, and 84. The effect of variations time of fermentation which
used Lactobacillus acidophilus on physical properties of fermented corn starch
is performed by flow rate and compressibility test. The data were analyzed
using one-way ANOVA with 95% confidence level.
Results showed that the concentration of the Lactobacillus acidophilus
bacteria significantly influence the granule physical properties of fermented
corn starch. Fermented corn starch for 72 hours had been produced the best
physical properties in flow rate and compactibility properties.
Penulis: Rissang Bagus Sigit
Priyanta, Cokorda Istri Sri Arisanti, I G.N. Jemmy Anton P
Kode Jurnal: jpfarmasidd120157
