Abstract

THE OPTIMIZATION OF METOCHLOPRAMIDE ORALLY DISINTEGRATING TABLET FORMULATION USING SOLID TAPAI EXTRACT, CORN STARCH AND AVICEL

Samran*, Karsono, Matheus Timbul Simanjuntak and Jansen Silalahi

ABSTRACT

Orally disintegrating tablets were developed to solve the difficulty of swallowing the conventional tablet in pediatrics and geriatrics patients. In administration of orally disintegrating tablets, tablets are placed on the tongue in oral cavity and it will disintegrate rapidly in less than 60 second. Since solid tapai extract is slightly soluble when it puts on the tounge and has sweet taste, it has potential as a natural excipient in orally disintegrating tablets. The objective of the study was to use solid tapai extract as excipient in the formulation of orally disintegrating tablets by direct compression method. Solid tapai extract originated from glutinous rice (Oryza sativa L. Var. Glutinous) which was made to be tapai. The liquid extract of tapai was used to make solid tapai extract. Solid tapai extract was used as excipient by combining solid tapai extract with corn starch and avicel. Metochlopramide HCl was used as a drug model. The design of formula used simplex lacttice design model with a three components mixture of excipients: solid tapai extract, corn starch and avicel. The parameters of orally disintegrating tablets were hardness and friability, wetting time, disintegrating time and dissolution rate. The results showed that solid tapai extract could be used as a filler and binder for orally disintegrating tablets. Solid tapai extract could also function as disintegrant and formed porosity in direct compression method. Based on equation and contour plot of superimposed method, the optimum formula of orally disintegrating tablets was consist of solid tapai extract (27.038 mg), corn starch (27.407 mg) and avicel (53.555 mg).

Keywords: Solid Tapai Extract, Orally Disintegrating Tablet, Simplex Lattice Design.