Glucomannan (GM)—a polysaccharide generally extracted from the tuber of Amorphophallus konjac—has great potential as a filler–binder in direct compression, disintegrant in tablets, or gelling agent due to its strong hydrophilicity and extremely high viscosity. However, it has poor water resistance and low mechanical strength when used as an excipient in solid form. Several physical and chemical modifications have been carried out to improve these drawbacks. Chemical modification affects the characteristics of GM based on the DS. Carboxymethylation improves GM functionality by modifying its solubility and viscosity, which in turn allows it to bind water more efficiently and thus improve its elongation and gel homogeneity. Meanwhile, physical modification enhances functionality through combination with other excipients to improve mechanical properties and modify swelling ability and drug release from the matrix. This review discusses extraction of GM and its modification to enhance its applicability as an excipient in solid form. Modified GM is a novel excipient applicable in the pharmaceutical industry for direct compression, as a tablet disintegrant, a film-forming agent, and for encapsulation of macromolecular compounds or drug carriers for controlled release.

The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Fourier-transform infrared (FTIR) spectra confirmed the introduction of the ester into the κ-carrageenan backbone. The thermogravimetric analysis showed that thermal stability increased along with the level of unsaturation, but there was a decrease in viscosity, hardness, and syneresis, which caused the consistency of the product to become more elastic. The results also showed that the ester form still has a swelling ability that is almost the same as that of κ-carrageenan. After being formulated into a gel dosage form, the product was successfully produced from the ester with unsaturated fatty acids, and it was more elastic than native κ-carrageenan and had good physical properties with spreadability that meets the requirements for topical preparations.

In-vitro Sun Protecting Factor of Rice Bran Oil and Its Formulation as Compact Powder

Objective: This study aims to determine the effect of modification of Banggai yam (Dioscorea alata L.) as a coating agent in modified release drug based on the film characteristics. Methods: Banggai yam starch was physically modified to produce pregelatinized Banggai yam starch (PGBYS) powder as well as chemically to produce pregelatinized Banggai yam starch phthalate (PGBYSP). Powder obtained was each physically and chemically characterized including organoleptics, morphology, tapped density, water content content and degree of substitution. Furthermore, the formulation was made to produce film-coated drug with the same coating agent concentration in 2 formulas: F1 (PGBYSP 6 %) and F2 (PGBYS 6 %). Results: The results were then evaluated including organoleptics, film thickness, morphology, mechanical strength, and film solubility. Results of evaluation showed that film thickness values for both formulas, ​​F1 and F2 respectively, were 0.13±0.020 mm and 0.18±0.005 mm. Mechanical strength included tensile strength consecutively at values of F1= 0.08±0.005 MPa and F2= 0.27±0.05 MPa; % elongation of F1= 114.16±11.8 % and F2= 164.06±57.94%; Young's modulus of F1= 7.3×104±9.8×10-5 MPa and F2= 1.8×103±7.9×10-4 MPa. The solubility of the film-coating in HCl pH 1.2 medium for F1 was 7.9±1.92% and F2 was 25.8±2.42%. In pH 6.8 medium, F1 was 8.6±2.27% and F2 was 11.6±1.44%, while in pH 7.4 medium, F1 was 19.1±5.46% and F2 was 13.1±1.78%. Both film-coated formulas were soluble in alkaline medium, but F2 could not maintain its conditions in acid medium. This proves that the chemical modification product by esterification to form a film can withstand acidic medium. Conclusion: Therefore, PGBYSP has potential to be used as a coating agent in controlled release drug.

Program pengabdian masyarakat ini bertujuan untuk meningkatkan kesejahteraan petani sagu di Desa Limboro, Kabupaten Donggala melalui diversifikasi produk pangan berbasis sagu dengan indeks glikemik rendah, meliputi mie, keripik, dan cookies. Tahapan kegiatan meliputi: (1) sosialisasi dan observasi lapangan guna mengidentifikasi permasalahan yang dihadapi masyarakat, (2) pengadaan mesin pengolah sagu otomatis untuk meningkatkan efisiensi dan kapasitas produksi, (3) pelatihan pembuatan produk olahan sagu yang dilaksanakan secara partisipatif bersama masyarakat, (4) pelatihan kewirausahaan dan strategi pemasaran, serta (5) pendampingan pengurusan Sertifikat Produksi Pangan Industri Rumah Tangga (P-IRT) agar produk memenuhi standar keamanan pangan dan dapat dipasarkan lebih luas. Hasil kegiatan menunjukkan adanya peningkatan keterampilan masyarakat dalam memproduksi olahan sagu, pemahaman tentang pengelolaan usaha dan strategi pemasaran, serta kesiapan untuk memasuki pasar formal melalui sertifikasi P-IRT. Kendala teknis seperti kesesuaian formulasi adonan mie sagu dan penerimaan sensorik pada keripik sagu berhasil diatasi melalui modifikasi komposisi bahan tambahan. Inovasi cookies berbahan dasar sagu juga memberikan nilai tambah karena memiliki indeks glikemik lebih rendah dan kandungan pati resisten yang lebih tinggi. Dengan demikian, kegiatan pengabdian ini berkontribusi nyata dalam mendukung peningkatan kesejahteraan petani dan pengrajin sagu di Desa Limboro melalui penguatan kapasitas produksi, inovasi produk, dan keberlanjutan usaha berbasis potensi lokal.

Flakes are a type of instant food product commonly consumed as a breakfast alternative, especially those labelled “low-glycaemic index” can be suitable for individuals with diabetes. Taro tubers (Colocasia esculenta L.) containing high fibre and low fat are among the raw materials that can be processed into instant food. Therefore, this study aimed to develop and determine the glycaemic index (GI) of Taro tuber flakes as an alternative processed food product for individuals with diabetes. Three distinct formulas, namely F1, F2, and F3, were developed with varying drying temperatures of 40 °C, 60 °C, and 80 °C. These were comprehensively evaluated through sensory testing (hedonic and scoring), followed by the analysis of moisture content, ash content, microbial examination, and glycaemic index. The results showed that all three developed formulas F1, F2, and F3 xhibited low glycaemic index values (below 55), along with acceptable moisture and ash content, and were free from Escherichia coli and Salmonella typhi contamination. Among them, F2, which was dried at 60 °C, showed the lowest glycaemic index value of 15.1, indicating its potential to produce a minimal postprandial blood glucose response. Furthermore, F2 received an average hedonic score of 6, which indicates favorable sensory acceptance in terms of taste, color, texture, and aroma. Therefore, F2 was selected as the most suitable formula that can be consumed as an alternative food product to help manage diabetes through low-GI dietary strategies.