Universitas Islam Negeri Alauddin Makassar Proceedings, Alauddin Health and Medical International Conference

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Capsule Shell Manufacturing from Kepok Banana Hump Starch (Musa paradisiaca L.)
Surya Ningsi, Dwi Wahyuni, Nurminah Nurminah

Last modified: 2022-10-01


Background: The high starch content in banana hump can be used in making capsule shells. Objective: This study was conducted to determine the characteristics of the starch produced from the banana hump and the characteristics of capsule shells made using banana hump starch. Method: The working method begins with the extraction of the starch from the banana hump using the pouring sediment method. The starch characteristic test carried out included organoleptic, measurement of amylose and amylopectin levels, as well as the measurement of moisture and ash content. Furthermore, the starch is formulated into capsule shells. Five formulas were made with different concentrations of starch, namely FI (0.5%), FII (1%), FIII (1.5%), FIV (2%) and FV (2.5%). Results: The results showed that the yield of starch was 2.15%. The results of the starch organoleptic observation showed a white color, powder form, odorless and tasteless. Starch has levels of amylose and amylopectin, respectively 17.5% and 82.5%; water content of 0.2% (qualify), and an ash content of 0.5% (qualify). The capsule shell made from banana hump starch has characteristics with capsule shell specifications in the form of a length and diameter close to commercial capsule shells, the same volume, and thickness as commercial capsule shells, with a weight heavier than the commercial capsule shells; destruction time of FI, FII, FIII, FIV and FV <30 minutes; water content of the capsule shell <20%. Conclusion: Kepok banana hump starch fulfills the requirements to be made into capsule shells with good characteristics.