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ISOLASI PATI DARI BEBERAPA JENIS KENTANG (Solanum tuberosum

L) DAN UJI SPESIFIKASI EKSIPIEN TABLET

ABSTRAK
. Kentang ( Solanum tuberosum L ) termasuk family Solaneceae. Kentang
dapat digolongkan menurut warna umbinya, yaitu: kentang kuning, kentang
putih, dan kentang merah. Kentang kuning memiliki kulit dan daging yang
berwarna kuning. Kentang putih berkulit dan berdaging putih. Dan kentang
lainya yaitu kentang merah yang kulitnya berwarna merah, tetapi dagingnya
kuning.
Pembuatan pati kentang dengan cara mencucinya terlebih dahulu dan
membuatnya menjadi bubur halus dengan menggunakan blender. Diperoleh masa
seperiti bubur dab dilakukan pencucian bubur dengan mengganti airnya.Dan
diperas ampas menggunakan kain belacu, filtrat dibiarkan selama 24 jam sambil
diganti airnya metode dekantasi. Kemudian pati yang diperoleh ditentukan
apakah memenuhi syarat yang tertera didalam Farmakope Indonesia.
Dari hasil uji spesifikasi eksipien tablet. Pati dari kentang merah yang
memenuhi spesifikasi eksipien tablet, diantaranya bobot jenis benar 1,5057
g/cm3, bobot jenis nyata 0,6452 g/cm3, bobot jenis mampat 0,7700 g/cm3,
viskositas pada suhu 300 C sebesar 2,4643 Poise dan pada suhu 600 C sebesar
9,9241 Poise, daya kompresibilitas sebesar 19,3424%, sudut angkat sebesar
26,980, faktor hausner sebesar 0,5113%.
Keyword : Kentang, Pati kentang dan Uji spesifikasi eksipien tablet

Universitas Sumatera Utara


ISOLATION OF STARCH FROM SEVERAL VARIETIES OF POTATO
(Solanum tuberosum L.) AND TABLET EXCIPIENT SPECIFICATION
TEST

ABSTRACT

Potato (Solanum tuberosum L.) belongs to the Solanaceae family. Potato


can be classified by the colour of the bulb to : yellow potato, white potato and red
potato. Yellow potato has yellow skin and bulb. White potato has white skin and
bulb. And red potato has red skin and yellow bulb.

The making of potato starch was done by washing the potatoes first and
then potatoes were made into fine pulp using blender. The pulpy mass obtained
was then washed and filtered. The filtrate was left for 24 hours while the water
was changed with decantation. The resulting starch was then tested whether it
fulfills the requirements in Famakope Indonesia.

From the result of the tablet exicipient specification test, it was found that
the starch from the red potato fulfilled the tablet excipient specification, among it :
true density 1,5057 g/cm3, virtual density 0,0,6452 g/cm3, pressured density
0,7700 g/cm3, viscosity in 300 C temperature 2,4643 Poise and in 600 C 9,9241
Poise, compresibility force 19,3424%, lifting angle 26,98%, hausner factor
0,5113%.

Keyword : Potato, potato starch, tablet excipient specification test.

Universitas Sumatera Utara