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Stabilitas Fisik Dan Ph Sediaan Gel Antiaging Ekstrak Buah Mengkudu (Morinda Citrifolia L.)
Get PDFABSTRAK- Penelitian ini dilakukan dengan tujuan mengetahui stabilitas fisik dan pH sediaan gel mengkudu sebagai antiaging. Formula yang dibuat yaitu gel tanpa ekstrak mengkudu (basis), gel dengan konsentrasi ekstrak mengkudu 5% (Formula I) dan gel dengan konsentrasi ekstrak mengkudu 10% (Formula II) yang disimpan dalam climatic chamber dengan suhu 40°C ± 2°C/75% ± 5% RH selama 30 hari. Pengamatan dilakukan pada hari ke-0,15dan30 dengan parameter fisik meliputi organoleptis, viskositas, sifat alir,berat jenis, dan daya sebar serta parameter pH. Data hasil pengamatan pH, daya sebar, berat jenis, dan viskositas dianalisis secara ANOVA one way dengan derajat kepercayaan 95%, sedangkan organoleptis, dan sifat alir dianalisis secara deskriptif. Hasil penelitian menunjukkan pada sediaan basis gel, formula I dan formula II pada hari ke-0 terdapat perbedaan bermakna dari parameter pH (p= 0,000) dan karakteristik fisik yang meliputi parameter organoleptis, daya sebar (p= 0,006), dan viskositas (p= 0,000).Sediaan basis tidak menunjukkan adanya perbedaan bermakna secara pH, organoleptis, daya sebar, berat jenis, dan viskositas. Formula I tidak terdapat perbedaan bermakna pada pH dan berat jenis kecuali pada organoleptis, viskositas (p= 0,014) dan daya sebar (p=0,000). Pada Formula II tidak terdapat perbedaan bermaknasecara daya sebar kecuali pada pH (p= 0,000), organoleptis, viskositas (p= 0,024), dan berat jenis (p= 0,019).Kata Kunci: stabilitas fisika dan pH, gel, mengkudu, antiaging
ABSTRACT- This research was conducted with the aim of knowing the physical stability and pH gel formulation of noni as antiaging. Formula made that gel without extract of noni (base), gel with concentration of noni extract 5% (Formula I) and gel with concentration of noni extract 10% (Formula II) were stored in a climatic chamber with temperature of 40°C ± 2°C/75% ± 5% RH for 30 days. Observation were made on days 0, 15 and 30 with physic parameters test were organoleptic, viscocity, flow properties, density, and spreadibility along pH parameters. Data observations of pH, spreadibility, density, dan viscosity was analyzed by ANOVA one-way with a 95% confidence level, while the organoleptic and flow properties analyzed with descriptively. The results showed preparation base gel, formula I, and formula II on day 0 there were significant differences of parameter in pH (p = 0,000) and characteristic physical that include parameter organoleptic, spreadibility (p = 0,006), and viscosity (p = 0,000). Preparation base there were no significant differences for pH, spreadibility, density, and viscosity.Formula I there are no significant differences at pH and density except in the organoleptic, viscosity (p = 0,014) and spreadibility (p = 0,000). In Formula II there were no significant differences at spreadibilty, except for pH (p = 0,000), organoleptic, viscosity (p = 0,024), and density (p = 0,019).Keywords: physical stability and pH, gel, noni, antiagin
USULAN PERBAIKAN RANCANGAN DESAIN LAYOUT PADA LINGKUNGAN CATERING ALAMI SURABAYA DENGAN PENDEKATAN PRINSIP ERGONOMI
Get PDFCatering Alami Surabaya is a company engaged in the restaurant was founded in 2001 by a husband and wife who have a hobby of cooking. Problems faced by Catering Alami Surabaya that is in the Catering environment layout arrangement that seemed messy and less effective in the production process at Catering Alami Surabaya. Along with these problems, this research is done by doing direct observation so as to obtain the appropriate data and expected to be able to design the Catering Environment design with ergonomic principles. Factors influencing the design of Surabaya Natural Catering environment include arrangement of place, operation line, approach factor and proximity to interaction to employees, comfort and security of location as work place and completeness of production equipment. From the research result of design of environmental design Catering Alami Surabaya have refer to ENASE ergonomic principle that is: Effective, Comfortable, Safe, Healthy and Efficient. Five of these concepts are related to design design in Surabaya Natural Catering environment
PERTUMBUHAN EKONOMI INDONESIA SEBELUM DAN SESUDAH PEMBERLAKUAN MEA
Get PDFThis study explains about the conditions of Indonesia's Economic Growth before and after the enactment of the ASEAN Economic Community (AEC). This research uses qualitative descriptive approach by using qualitative descriptive analysis. In addition to focus on the conditions of Indonesia's Economic Growth before and after the enactment of the MEA, this research will also explain about one of the issues which related to Indonesia's Economic Growth before and after the MEA's implementation. The issue is about the cause of the low competitiveness of the Indonesian economy to Singapore, Malaysia and Thailand before and following the enactment of the ASEAN Economic Community (AEC). The findings of this study indicate that Indonesia's Economic Growth before and after the enactment of the ASEAN Economic Community (AEC) is in a different, volatile, and fairly stable condition. When compared, after the implementation of AEC Indonesia's Economic Growth has decreased. It shows that, AEC has no positive impact on Indonesia Economic Growth. There are various factors that cause it one of them is the significant impact of the AEC can not be seen in the short term but in the long run. Even if Indonesia's Economic Growth is stable, there are various problems that occur and potentially adversely affect Indonesia's Economic Growth. The low competitiveness of the Indonesian economy against Singapore, Malaysia and Thailand is due to the ongoing domestic problems that hamper Indonesiacompetitiveness in the globalized world. These problems include the low ease of licensing and doing business, infrastructure problems, and bureaucratic issues
PENGARUH KEYAKINAN DAN KEPERCAYAAN TEKNOLOGI TERHADAP MINAT PENGGUNAAN INTERNET BANKING DI SURABAYA
Get PDFThis study was conducted to analyze the influence between self efficacy and trust in technology on the intention to use internet banking. The result of this study accepted all hypothesis and consistent with Mardiyanti (2014) research and another researchs that analyzed the same thing. This proves that there is influence between trust and efficacy on technology and the intention on using internet banking. This research also can be use for banking as considerations to choose the SST alternative that will be provided for customer and drive customer to use SST especially for internet banking based on the result of this study
STORE BRAND PURCHASE INTENTION: EFFECTS OF RISK, QUALITY, FAMILIARITY, AND STORE BRAND SHELF SPACE OF GIANT FACIAL TISSUE IN SURABAYA
Get PDFAbstract – This research is conducted to examine store brand purchase intention: effects of risk, quality, familiarity, and store brand shelf space of Giant facial tissue in Surabaya. A quantitative and causal type of research is adopted for this study. Questionnaire used was adopted from Dursun, Kabadayi, Alan, and Sezen (2011) for offline survey. Purposive sampling method was used in study. Sample consisted of 200 respondents, whose age is 18 years old or above and have bought and experience Giant facial tissue at least twice within six months in Surabaya. Further data analysis was analyzed by SPSS 23.0 and LISREL 8.0. Result shows that store brand shelf space and store brand familiarity has influence on consumer perceived risk and perceived quality of store brand in Surabaya. Moreover, store brand shelf space, store brand familiarity, perceived risk, and store brand perceived quality has influence on consumer purchase intention of Giant facial tissue in Surabaya
FORMULASI DISPERSI PADAT DENGAN PERBANDINGAN KOMPOSISI PARASETAMOL DAN PEG 4000 (1:0,5DAN1:1)MENGGUNAKAN METODE PELEBURAN
Get PDFAbstract - Paracetamol is one of drugs which has low solubility property in aqueous medium. This property will affect its bioavailability. Enhancement of solubility can be achieved by formulation of solid dispersion. Paracetamol is dispersed in PEG 4000 as hydrophilic carrier with melting method. To find the effect of the amount of PEG 4000 for the solubility enhancement, two formulas of solid dispersion are made with the ratio of 1:0.5 and 1:1. After the solid dispersion formed, this formula is characterized using FTIR to determine the interactions between paracetamol and PEG 4000 as a sign of formed solid dispersion. After characterization, the amount of paracetamol in the formulationwill be measured. Lastly, dissolution test is performed to find the increase in dissolution rate compared to pure paracetamol powder. Dissolution test profile observation shows that paracetamol and PEG 4000 solid dispersion formulas have lower dissolution rate compared to pure paracetamol. Beside that, the drug content test shows that the content of paracetamol in the dosage form doesn’t meet the quality requirement as established in the Indonesian Pharmacopeia
Tanggung Gugat Dokter Spesialis Orthopaedi dalam Kegagalan Operasi Rekonstruksi Anterior Cruciate Ligamen (ACL)
Get PDFAbstrak - Skripsi ini membahas tanggung gugat Dokter Spesialis Orthopaedi dalam kasus terjadinya kegagalan operasi Rekonstruksi Anterior Cruciate Ligamen (ACL) yang terjadi di salah satu Rumah Sakit di Bandung. Penelitian ini adalah penelitian yuridis normatif. Pendekatan masalah dengan menggunakan Statute Approach dan Conceptual Approach. Hasil penelitian menyatakan bahwa Dokter Spesialis Orthopaedi dalam kasus terkait telah melanggar standar kompetensi dan standar operasional prosedur. Oleh karena dokter dan pasien tersebut telah terikat dalam suatu transaksi terapeutik maka dokter tersebut dapat digugat atas dasar wanprestasi sesuai Pasal 1239 KUHPerdata. Selain itu, dokter dalam kasus tersebut juga dapat digugat atas dasar perbuatan melawan hukum sesuai Pasal 1365 KUHPerdata. Kedua dasar gugatan tersebut memberikan hak kepada pasien untuk menuntut ganti rugi sesuai dengan Pasal 1243 KUHPerdata.
Kata Kunci: tanggung gugat, malpraktek, dokter, orthopaedi, operasi, resiko medis
Abstract - This thesis discusses the accountability of the Orthopedic Surgeon in the case of a surgical (Anterior Cruciate Ligament reconstruction) failure that occurs in a hospital in Bandung. This research is a normative legal research, where the problem is analyzed by statute and conceptual approach. The results ofthe study stated that the Orthopedic Surgeon in the related cases had violated the competency standards and standard operating procedures. Because the doctor and patient have been bound in a therapeutic transaction, the doctor can be sued on the basis of default in accordance with Article 1239 of the Civil Code. In addition, the doctor in the case can also be sued on the basis of illegal acts in accordance with Article 1365 of the Civil Code. The two grounds of the lawsuitgive the patient the right to claim compensation in accordance with Article 1243 of the Civil Code
Keywords: accountability, malpractice, doctors, orthopedics, surgery, medical ris
Pembuatan Keju Lunak Kacang Merah (Phaseolus Vulgaris L.) dengan Proses Fermentasi Menggunakan Lactobacillus Acidophillus
Get PDFAbstrak- Kacang Merah (Phaseolus vulgaris L.) memiliki protein setara dengan kacang hijau dan kadar lemaknya jauh lebih rendah dibandingkan kacang kedelai dan kacang tanah. Pemanfaatan kacang merah belum terlalu banyak dalam bidang pangan di Indonesia, biasanya kacang merah hanya direbus saja dan dijadikan topping dalam makanan. Keju lunak (softcheese) kacang merah dapat menjadi inovasi pangan baru yang dapat dinikmati oleh semua kalangan terutama untuk penderita lactose intolerant. Pada penelitian ini dilakukan pembuatan keju dengan variasi perbandingan kacang merah : air sebanyak 1:3, 1:4 dan 1:5 (b/v) dan diuji kadar proteinnya. Perbandingan 1:3 memiliki kadar protein paling tinggi kemudian dilakukan inkubasi pada susu kacang merah yaitu 4 jam, 6 jam dan 8 jam. Softcheese terbaik memiliki kandungan protein sebesar 6,05%, lemak 0,36% dan kadar air sebanyak 76,27%. Selain itu, diamati pula kandungan gula total, gula reduksi, asam laktat, pH sebelum dan sesudah proses fermentasi, dimana gula total, gula reduksi dan pH menurun, sedangkan kadar asam laktat mengalami kenaikan. Hasil uji mikroba kontaminan Salmonella dan E. coli menunjukkan hasil negatif untuk ketiga sampel. Hasil organoleptik menunjukkan bahwa keju (1:3) dengan lama inkubasi 6 jam paling disukai.
Kata kunci: kacang merah, keju lunak, L. acidophillus
Abstract- Red bean (Phaseolus vulgaris L.) contains protein which same with the protein in green beans but the fat content on red beans are lower than soybeans and peanuts. In Indonesia, the utilization of red beans in food sectors is not too much, it usually processed by boiling or it used to topping on food. Red bean softcheese can be a new variety of food that be able to enjoyed by different types of people, especially people with lactose intolerant. In this study, red bean was processed into red bean’s milk from the nuts and water with the variety of ratio 1:3, 1:4 and 1:5 (b/v). The result is 1:3 has the highest protein and then thr processes continue with fermentation proccess during 4 hours, 6 hours and 8 hours. The best softcheese contain 6,05% protein, 0,36% fat and 76,27% water content. Moreover, total sugar, reduction sugar, pH, lactic acid concentration before and after the fermentation were also being observed, in which there was a decreases on concentration of total sugar, reduction sugar and pH whereas the lactid acid concentration was increases. The result of microbes test of Salmonella, E. coli and coliforms mikrobes are negatif. The organoleptic test showed that red beans softcheese ratio 1:3 which fermented 6 hours the most preferred by 31 panelists.
Keywords: red beans, softchessee, L. acidophillu
Pengaruh Komposisi Beras dan Lama Fermentasi terhadap Water Kefir Beras Hitam (Oryza Sativa L.)
Get PDFAbstrak- Beras hitam memiliki kandungan antosianin yang paling baik, yang bersifat sebagai antioksidan. Namun, perlakuan termal pada proses pemasakan beras hitam menyebabkan 80-94% antosianin terdegradasi. Oleh karena itu, dilakukan fermentasi water kefir menggunakan bahan baku beras hitam untuk meningkatkan aktivitas antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh komposisi beras dan lama fermentasi terhadap perubahan parameter water kefir beras hitam menggunakan Rancangan Acak Kelompok (RAK) dengan faktor komposisi beras 1:5, 1:10, dan 1:15 (b/v) serta faktor lama fermentasi 22 dan 28 jam. Hasil penelitian menunjukkan bahwa komposisi beras dan lama fermentasi berinteraksi terhadap perubahan kadar gula total dan asam laktat secara signifikan, serta mempengaruhi perubahan kadar total asam tertitrasi (TAT), pH, etanol, aktivitas antioksidan, dan total BAL dan khamir pada water kefir beras hitam. Hasil uji organoleptik water kefir dengan komposisi beras hitam (b/v) 1:15 dan lama fermentasi 22 jam yang paling disukai oleh panelis, dengan karakteristik warna coklat kemerahan, aroma kurang asam, rasa manis yang netral, kurang beralkohol, kurang asam, dan aftertaste yang tidak pahit. Hasil uji mikroba kontaminan Salmonella sp. dan coliform pada water kefir beras hitam adalah negatif.Kata kunci: beras hitam, lama fermentasi, water kefir beras hitam
Abstract- Black rice has the best anthocyanin content which has antioxidant acitivity. However, thermal treatment can cause 80-94% anthocyanin to be degraded. Therefore, this study using black rice to make water kefir so that antioxidant acitivity increased. This study aimed to determine the influence of rice composition and fermentation time of black rice water kefir using randomized block design with rice composition 1:5, 1:10, and 1:15 (b/v) and fermentation time 22 and 28 hours as the factors. The results showed that rice composition and fermentation time interacted the changes of total sugar level and lactic acid significantly, and influenced the changes of titrated total acid, pH, ethanol, antioxidant activity, and lactic acid bacteria and yeasts total plate count on black rice water kefir. The organoleptic test results showed that water kefir with black rice composition (b/v) 1:15 and 22 hours fermentation time was most preferred by panelists, which has reddish brown color, less acidic aroma, neutral sweetness, less alcoholic taste, less acidic taste, and not bitter aftertaste. Contaminant microbe test results for Salmonella sp. and coliform were negative.Keywords: black rice, fermentation time, black rice water kefi
IMPLEMENTASI PENGENDALIAN SEDIAAN OBAT DENGAN METODE ECONOMIC ORDER QUANTITY PADA RS.X DI MARTAPURA, KALIMANTAN SELATAN
Get PDFThis study aims to implement the method of controlling the supply ofmedicines at the RS.X Pgarmacy Installation in Martapura, because it is less precise inestimating the demand resulting in the purchase of excess stock. Therefore, this studyaims to know and analyze the control of drug preparations on RS.X Pharmacy Installation by applying the Economic Order Quantity method and determining thecorrect forecasting.Implementation of this inventory control using EOQ method, calculation ofOrder Frequency, Booking Interval, Safety Stock, Reorder Point, and MaximumInventory. Service Stock used is 99%. Inventory costs can be determined by calculatingthe relevant costs, such as: purchase costs, ordering costs, and storage costs.After processed and then analyzed the comparison of inventory cost calculationresults between using EOQ methodwith business entity policy. The result 8% savingsusing EOQ method