The use of cassava starch for excipient in the manufacturing of the tablet has some problems,\nespecially on physical-mechanical properties. The purpose of this study was to determine the effect\nof various temperature and pH in the process of modification on the physical-mechanical properties\nof modified cassava starch. Modifications were performed by suspending cassava starch into a\nsolution of 3 % (w/v) PVP K30. The effect of various temperatures was observed at temperatures\nof 25; 45 and 65 C, while the effect of various pH was observed at pH of 4.0; 7.0 and 12.0. The\nresults showed that the temperature and pH did not affect the physical-mechanical properties of the\nmodified cassava starch. Modification of cassava starch at pH and temperature of 7.0 and 45 C\nwas produced modified cassava starch with the most excellent solubility, while the best swelling\npower were formed by the modification process at pH and temperature of 7.0 and 25 C. Overall,\nthe most excellent compression properties of modified cassava starch resulted from the\nmodification process at pH 12.
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