PENGARUH KONSENTRASI EKSIPIEN PADA PEMBUATAN TABLET PENYEDAP RASA BERBAHAN BAKU KEPALA UDANG WINDU (Penaeus monodon)

Abstract

Shrimp heads, which are usually discarded, are a byproduct often produced during shrimp processing. The heads of Panaeus monodon contain glutamic acid, an amino acid with the ability to impart a umami taste. The heads can be made into natural flavoring tablets through a wet granulation process. The aim of this research is to determine the concentration of fillers that affect the physical properties of tablets. To fill the shrimp head powder, amilum manihot and monohydrate lactose were added at concentrations of 5%, 10%, 15%, 20%, and 25%. Gradually, a 5% PVP was added to the mixture and kneaded until smooth. The wet granules are sieved with a 12-mesh sieve, then dried for two hours in an oven at 60 degrees Celsius. The dry granules are sieved with a 16-mesh sieve, and PEG 4000 is added at 2% of the dry granule weight. A tablet press is used to process the mixture. Then a weight uniformity, brittleness, and disintegration time test were conducted. The results show that the flavoring tablets with a 5% concentration of cassava starch as the filler have a weight uniformity of 1.4%, a brittleness of 0.7%, and a disintegration time of 6 seconds. The flavoring tablets with a 25% concentration of monohydrate lactose as the filler have weight uniformity, brittleness, and disintegration time characteristics of 0.3%, 0.2%, and 18 seconds, respectively. Based on the brittleness test results, the flavoring tablets with a 25% concentration of monohydrate lactose as the filler have the best characteristics.

Keywords: excipients, shrimp heads, tablets, umami, wet granulation