Porang tuber flour contains the main compound, namely glucomannan which has the ability to expand into a gel so that it can be used as the main ingredient of capsule shells. This paper aims to explain the process of making a prototype of a halal hard capsule shell with glucomannan and carrageenan flour as the basic ingredients, with the addition of natural coloring from butterfly pea flower extract. The method used in making the capsule shell is the dipping pen method, after optimizing the formula. The results obtained are the gel mass formed by the gel mass formed by glucomannan flour with carrageenan. The results obtained are the disintegration time of 19.7 ± 2.5 minutes, conformity of weight of 189.6 ± 6.8 mg and IC50 of antioxidant value of 0.176 ± 0.020 mg/mL. The resulting capsule shell also has a smoother surface, is purplish blue, and is somewhat elastic.
Muhtadi et al. (Wed,) studied this question.
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