The Effect of Pregelatinized Taro Starch (Colocasia Esculenta (L.) Schott) Temperature as Filler on Thiamine Hidrochloride Tablet | Zendy

Pramulani Mulya Lestari | Zendy; Ari Widayanti | Zendy; Hani Afifah | Zendy

Open Access

The Effect of Pregelatinized Taro Starch (Colocasia Esculenta (L.) Schott) Temperature as Filler on Thiamine Hidrochloride Tablet

Author(s) -

Pramulani Mulya Lestari,

Ari Widayanti,

Hani Afifah

Publication year - 2019

Publication title -

open access macedonian journal of medical sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.288

H-Index - 17

ISSN - 1857-9655

DOI - 10.3889/oamjms.2019.513

Subject(s) - granulation , starch , diluent , angle of repose , particle size , granule (geology) , food science , talc , compressibility , materials science , composite material , chemical engineering , nuclear chemistry , chemistry , thermodynamics , physics , engineering

Pregelatinizing is processed to modify structure of starch by heating a certain temperature. Increasing of temperature causes the starch to absorb water and swell quickly in order to obtain a larger particle size. Larger particle size will improve the flowability and compressibility of the granules. Pregelatinized taro starch is used as diluent tablets with wet granulation method.

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