Produksi dan Optimasi Eksipien Co-Processed Amilum Sagu (Metroxylon sagu, Rottb.) dan Manitol Untuk Formulasi Sediaan Orally Disintegrating Tablet
Nadia Puspa Nadhifa, Dr. apt. T.N. Saifullah Sulaiman, S.Si., M.Si. ; apt. Arif Nur Ikhsan, M.Pharm.Sci.2023 | Skripsi | FARMASI
Orally disintegrating tablets (ODT) can be made by various methods and one the example is by direct compression method with the requirement is by using good flow properties and compressibility material. Improving the properties and functions of excipients can be done by using a co-processing method that will combine two or more excipients with certain process. Sago amylum has potential as an excipient for tablet preparations but this material has poor flow properties and compressibility, while mannitol has compressibility and sweet taste so it can be combined with amylum sago. The purpose of this study was to determine the optimal proportion of co-processed excipients of amylum sago and mannitol and their effect on the physical properties of co-processed excipients for ODT.
The co-processed excipients were prepared by wet granulation method and their physical properties were evaluated. The optimum proportion was deter-mined by using Design Expert® software version 13 with the factorial design method. The optimization results were then used as filler-binder in ODT formulation and evaluated the good physical properties of ODT.
The additional of sago amylum will increase the compressibility, water ab-sorption, moisture content, and decrease flowability, while the additional of mannitol will increase the flowability and sweetness, but decrease the compressibility, water absorption, and moisture content. The optimum proportion of sago amylum and mannitol co-processed excipients used is in the range of 20-40% of sago amylum and 60-80% of mannitol.
Kata Kunci : ODT, amilum sagu, manitol, eksipien co-processed, granulasi basah.