Physical Properties of the Probiotic Effervescent Tablet from Tapioca and Maltodextrin Coatings

Devi Ambarwaty Oktavia,Diah Lestari Ayudiarti,Dita Febrianti,A Isnansetyo,D Wahyu Kartika Sari,Mgs M Prima Putra,R.C Bhujel,A Dwi Jayanti,N Huda,I Dewi Puspita,R Ida Adharini

doi:10.1051/e3sconf/202014703024

Abstract

The purpose of this study was to determine the physical properties of probiotic effervescent tablets with two different coatings that are tapioca and maltodextrin to improve water quality in shrimp farming ponds. This study used probiotics to improve the environmental quality of shrimp pond waters. Liquid probiotics from Research Institute for Coastal Aquaculture in Maros, South Sulawesi that containBrevibacillus laterosporus. Probiotics that have been used are liquid and difficult to transport, therefore microencapsulation is carried out on liquid probiotics aimed at facilitating their distribution. The use of microencapsulating materials is to entrap or immobilize probiotic bacteria within microcapsule and to protect the bacteria during the drying process. Effervescent tablets were prepared in a dosage of 800 mg by wet granulation methods. This experiment was replicated 3 times. Tablets were evaluated for their physical properties there are mean weight, friability, hardness, disintegration time and pH. The results showed that mean weight for effervescent tablets with maltodextrin coatings was 796 mg, had a friability value 0.09%, a hardness value of 13.7 N and disintegration time of 10.68 minutes. Both probiotic effervescent tablets meet the standards pH of 7.07 and 6.67. The maltodextrin coatings was the best treatment of this study.

Highlights

Alternative efforts to overcome disease in fishery commodities are the use of probiotic bacteria that are non-pathogenic, have the ability to inhibit and kill pathogenic bacteria, inhibit communication between pathogenic bacterial cells so that quorum sensing can be prevented, and can function as decomposing bacteria and neutralizing water quality as well as food in the water [1]
This study aims to determine the physical properties of probiotic effervescent tablets that use different coatings, namely maltodextrin and tapioca
It can be concluded that all of the probiotic effervescent tablets produced have uniformity of weight that meets the requirements in the Indonesian Pharmacopoeia

Summary

Introduction

Alternative efforts to overcome disease in fishery commodities are the use of probiotic bacteria that are non-pathogenic, have the ability to inhibit and kill pathogenic bacteria, inhibit communication between pathogenic bacterial cells so that quorum sensing can be prevented, and can function as decomposing bacteria and neutralizing water quality as well as food in the water [1]. The encapsulation efficiency and the microsphere stability are greatly dependent on the encapsulating material known as wall material. The effective wall materials for spray drying should have functional properties, including good emulsification, film forming, high solubility, low viscosity at high concentrations and low cost properties. Starch is a wall material that is widely used for microencapsulation purpose. Native starches present several limitations, which restrict their use as encapsulating agents [24]. Microcapsules prepared with native starch showed the lowest stability during storage [25]

Objectives

Methods

Results

Conclusion