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Starch is an economical excipient that is used in oral dosage form. It has poor compressibility and flowability. Pregelatinization and co-process as a physical modification technique have been conducted widely; nevertheless, the single modification shows a limitation. This study aims to assess and characterize the starch result of the modification of various tubers by a combination of modification methods. The starches from various tubers were extracted by sedimentation. Starch pregelatinization was conducted by manufacturing a starch suspension and was heated at 55°C for 70 minutes, and then it was mixed using concentrations HPMC k15 of 2, 3, and 4% (w/w) of the starch weight. The evaluations that were conducted are general identification, amylose concentration, physical properties, and physicochemical identification. The obtained starch of the extraction was 10-18% of the fresh tubers, with the concentration of amylose around 21-37%. The shape and particle size of the starch affected the amylose concent...

Physical modification and characterization of starch using pregelatinization and co-process of various tubers from Yogyakarta as an excipient