Optimization of sago starch and sodium alginate crosslink, including calcium chloride as a capsule alternative using the simplex lattice design
Sabtanti Harimurti, Putri Amalia, Dyani Primasari Sukamdi, Hari Widada, Sri Nabawiyati Nurul Makiyah, Tri Wulandari Kesetyaningsih, Muhammad Thesa Ghozali, Hari Susanti
Abstract
Background : Capsule shells are conventionally manufactured using gelatine, primarily sourced from bovine or porcine bones and skins, which presents significant concerns for Muslim consumers. This study seeks to optimize sago starch and sodium alginate crosslinking as viable alternatives to conventional gelatine-derived capsules. Methods : Utilizing calcium chloride (CaCl₂) as a crosslinking agent, three formulations were developed: F1 (100% sago starch), F2 (50% sago starch, 50% sodium alginate), and F3 (100% sodium alginate). The Simplex Lattice Design (SLD) was employed to determine the optimal capsule characteristics. Results : Formula F2 showed optimal characteristics with 8.165% weight uniformity deviation, 49.607% water swelling, and a destruction time of 9 minutes, 25 seconds. FTIR confirmed hydroxyl groups with absorption shifts of 1463.6–1389.06 cm -1 in F2 and 1476.7–1394.81 cm -1 in F3. Conclusion : CaCl₂ proved effective for crosslinking sago starch and sodium alginate. SLD identified a 10% starch, 90% alginate ratio as optimal, enhancing capsule uniformity and stability.