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Empirically society treat ulcer disease with raw cassava juice. Juice containing cassava starch proven to neutralize stomach acid and as an anti-ulcer to form a protective layer on the gastric mucosa. This study aims to formulate a preparation of cassava starch suspension is physically stable and determine the optimal concentration of Na CMC which is used to produce a good cassava starch suspension dosage. The study was conducted in an experimental study. Object studied is the physical stability of cassava starch suspensions with various concentrations of Na CMC used is 2.5%; 2.92%; and 3.3%. Physical stability test parameters cassava starch suspension measured by observation includes pH test, homogeneity test, test power shake, half time creep test, test and test suspension coefficient sedimentation volume. Analysis of the data used is based on the results of research in the laboratory and are presented descriptively. The results showed that the concentrations of Na CMC 2.5%; 2.92%; and 3.3% can be used to formulate the preparation of cassava starch suspension. The greater the concentration of Na CMC is used, the better the physical stability of the suspension. Of the three formulas, the best formula to make cassava starch suspension is a formula B with a concentration of 2.92% Na CMC. During the one-week observation shows, the pH test on the first day and the last day fixed 6, 28.3 mL sedimentation volume test, suspension test coefficient 0.47; shake test power of 34.6 seconds, a half-creep test 227 minutes and homogeneity test of homogeneity showed no change until the fourth day.
Keywords: cassava starch, heartburn, Na CMC,suspension formulations.
