24 research outputs found
Korelasi lingkar pinggang dan rasio lingkar pinggang panggul terhadap rasio LDL/HDL pada staf wanita Universitas Sanata Dharma Yogyakarta
Get PDFPENGARUH VARIASI BASIS GELLING AGENT TERHADAP KARAKTERISTIK FISIK MASKER GEL PEEL-OFF EKSTRAK DAUN PEPAYA (Carica papaya L.)
Get PDFIntroduction: Acne is a chronic inflammation of the sebaceous glands due to inflammation and bacterial infection. One of the plants used to treat acne is papaya leaves (Carica papaya L.) because it has alkaloid compounds as antibacterial causes of acne. This study aims to determine the effect of gelling agent base variations on the physical characteristics of peel-off gel mask preparations and to determine the gelling agent base that produces the best physical characteristics of the preparation.
Method: The method used was an experimental study using a completely randomized design (CRD) with three treatments and nine repetitions. Variations of the base gelling agent used were gelatin, CMC-Na, and carbopol 940. Each formula was tested for physical characteristics in the form of organoleptic tests, homogeneity, viscosity, spreadability, adhesion, drying time, and pH. Data analysis was carried out by testing for normality and homogeneity with the SPSS program. If the distribution of the resulting data shows normal and homogeneous, then the ANOVA test is used, while if it does not meet the normality and homogeneity requirements, the Kruskal-Wallis test is used with a 95% confidence level.
Results: The resulting research shows that variations in the gelling agent gelatin, CMC-Na, and carbopol affect the physical characteristic test of papaya leaf extract peel-off gel masks in the form of pH, viscosity, adhesion, spreadability and drying time. Statistical results show that variations in gelling agents produce significant differences.
Conclusion: Variations in gelling agent bases affect the physical characteristics of papaya leaf extract peel-off gel masks (Carica papaya L.) in the form of pH, viscosity, adhesion, spreadability and drying time of preparations. The gelling agent base that produces the best characteristics of papaya leaf extract (Carica papaya L.) peel-off gel mask preparation, namely gelling agent Karbopol 940 in formula 3 because it produces preparations that meet the requirements of all physical characteristic tests
Kanzashi (Bunga Dari Kain)
No full textBumi ini terdiri dari berbagai macam pulau-pulau yang terpisah berdasarkan benua, bahkan negara, dan di tiap-tiap negara itu sendiri memiliki banyak perbedaan, baik dari struktur negara, pemerintahan bahkan kesenian dan kebudayaan tiap negara pasti berbeda-beda.
Sama seperti halnya Indonesia, Jepang pun memiliki banyak kesenian dan kebudayaan yang berasal dari negara ini, walaupun negara ini tidak terlalu luas seperti Indonesia namun negara ini memiliki kesenian dan kebudayaan yang menarik. Sepanjang sejarahnya, Jepang telah menyerap banyak gagasan dari negara-negara lain termasuk teknologi, adat-istiadat, dan bentuk-bentuk pengungkapan kebudayaan, dan seni. Jepang telah mengembangkan seni budayanya yang unik sambil mengintegrasikan masukan-masukan dari luar itu. Gaya hidup orang Jepang dewasa ini merupakan perpaduan budaya tradisional dibawah pengaruh Asia dan budaya modern Barat.34 HalamanKertas Karya Diplom
PERBANDINGAN GUAR GUM DAN HIDROKSIPROPIL METIL SELULOSA SEBAGAI GELLING AGENT TERHADAP KARAKTERISTIK FISIK SEDIAAN MASKER PEEL OFF EKSTRAK DAUN SALAM (Syzygium polyanthum)
No full textRadikal bebas bersifat reaktif dan tidak stabil sehingga dapat menyebabkan penuaan dini. Radikal bebas dapat diatasi dengan senyawa antioksidan. Daun salam (Syzyum polyanthum) mengandung senyawa flavonoid yang bermanfaat sebagai antioksidan. Sediaan kosmetik yang cocok untuk penghantaran efek antioksidan adalah masker peel off. Salah satu bahan dalam formulasi masker peel off adalah gelling agent. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik fisik gelling agent guar gum dan hidroksipropil metil selulosa pada sediaan masker peel off ekstrak daun salam. Penelitian ini merupakan penelitian eksperimental menggunakan 2 jenis gelling agent yang berbeda pada 2 formula yaitu semi sintetik (HPMC K100M) dan gom alam (guar gum). Formula masker peel off dievaluasi karakteristik fisik meliputi organoleptis, pH sediaan, homogenitas, daya lekat, daya sebar, waktu mengering, dan viskositas. Hasil pengujian dianalisis dengan membandingkan hasil karakteristik fisik masing-masing formula menggunakan uji t dan uji Mann Whitney dengan taraf kepercayaan 95%. Hasil uji karakteristik fisik masker peel off ekstrak daun salam menunjukkan terdapat perbedaan bermaknapada uji daya lekat dan waktu mengering.Kata kunci: ekstrak daun salam (nama latin), guar gum, hidroksi metil selulosa, masker peel of
Pengaruh Perbedaan Konsentrasi Propilenglikol terhadap Karakteristik Fisik Hair Tonic Ekstrak Daun Katuk (Sauropus androgynus (L). Merr)
Get PDFKatuk leaf extract contains flavonoids which can stimulate hair growth by relaxing the muscles in the blood vessels around the hair follicles. One dosage form that is suitable for hair growth application is hair tonic preparations. An important component in the formulation of hair tonic is a thickener which can maintain the stability of the preparation. Propylene glycol is a thickening agent that can determine the physical characteristics of hair tonic preparations which are related to the stability of the resulting preparations. The purpose of this study was to determine the effect of different concentrations of propylene glycol on the physical characteristics of hair tonic katuk leaf extract (Sauropus androgynus (L.) Merr). This type of experimental research uses a completely randomized design (CRD) one factorial. The independent variables in this study were the concentration of propylene glycol 5%, 15% and 25%. Testing the physical characteristics of hair tonic preparations included organoleptic, clarity, pH, viscosity, and specific gravity. Data analysis used the ANOVA test with a 95% level of confidence then continued with the Post hoc test. The results of the physical characteristic test showed that the difference in the concentration of propylene glycol in hair tonic katuk leaf extract had an effect on the physical characteristics of viscosity (p<0.05)
Perbedaan Kombinasi Konsentrasi Bahan Pengikat Pati Garut (Maranta Arundinaceae. L) Dan Pati Talas (Colocasia Esculanta L. Scoot) Terhadap Karakteristik Fisik Sediaan Tablet Hisap Ekstrak Jahe Merah (Zingiber Officinale Var. Rubrum)
No full textRed ginger contains gingerol which is used as a throat lozenge. One of the dosage forms used in developing the use of red ginger is lozenges. Making lozenges requires additional ingredients in the form of a binder which can be obtained from starch. Arrowroot starch and taro starch contain amylose and amylopectin which have the ability to adhere. The combination of the use of arrowroot starch and taro starch binders has an impact on the characteristics of the lozenges produced. This research aims to determine the differences in the combination of using concentrations of binding agents, namely arrowroot starch and taro starch, on the physical characteristics of red ginger extract lozenges.This research is an experimental study with the independent variable being the combination of concentrations of arrowroot starch and taro starch (100:0); (50:50); (0:100). Testing of the physical characteristics of red ginger extract lozenges included organoleptic and tablet dimensions, weight uniformity, tablet hardness and friability and disintegration time. Analysis of normally distributed and homogeneous data using One-Way Anova at a confidence level of 95% followed by Post Hoc testing. The Kruskal-Wallis test is used for data that is not normally and homogeneously distributed followed by the Mann Whitney test.The test results showed that the combination of concentrations of arrowroot starch and taro starch binders had an effect on the physical characteristics, namely tablet hardness and brittleness and tablet disintegration time (p<0.05)
Pengaruh Konsentrasi Karbopol sebagai Emulgator terhadap Karakteristik Fisik Sediaan Lotion Ekstrak Daun Belimbing Wuluh (Averrhoa bilimbi L.)
Get PDFStarfruit leaf extract produces antioxidant activity from the flavonoid compound content. The lotion dosage form is one of the dosage forms used as an antioxidant application to the skin. The lotion formula consists of a water phase, an oil phase, and an emulsifier. The emulsifier is the most important part of the formation of lotion because it determines the physical characteristics produced and the stability of the preparation. Carbopol is a synthetic emulsifier that can absorb liquid and form a stable mass to produce stable physical characteristics of the lotion. The purpose of this study was to influence the concentration of carbopol on the physical attributes of starfruit leaf extract lotion and to determine the concentration of carbopol with the best physical characteristics of starfruit leaf extract lotion. This study is an experimental study with different concentrations of Carbopol, namely 0.3%; 0.4%; and 0.5%. The physical characteristics measured were organoleptic, pH, homogeneity, viscosity, spreadability, adhesion, protection power, and emulsion type. Viscosity and adhesion test data were tested using Kruskal Wallis and continued with Mann Whitney, while spreadability and protection test data were tested using ANOVA followed by Pos Hoc. The results showed that increasing the concentration of Carbopol affected protection power (p<0.05). The concentration of Carbopol that produced the best characteristics was 0.3% (formula 1)
Mediation of Dynamic Innovation Capability on Digital Transformation and Employee Collaborative Innovation on Employee Performance
Get PDFHuman capital is a vital component within a company, playing a pivotal role in determining the organization's success in meeting its goals. The research question revolves around investigating whether there is an impact of Digital Transformation and Employee Collaborative Innovation on Employee Performance and whether Dynamic Innovation Capability mediates Digital Transformation and Employee Collaborative Innovation on Employee Performance. The study aimed to analyze the effect of digital transformation and Employee Collaborative Innovation on employee performance mediated by Dynamic Innovation Capability. Research using quantitative methods. The study focused on Bank XYZ employees located in Malang City, with a sample size of 137 employees. Data were collected through questionnaires distributed to each employee, and the responses obtained will be analyzed using Partial Least Squares (PLS). The results of the study stated that: Digital Transformation and Employee Collaborative Innovation on Dynamic Innovation Capability make a positive and meaningful impact. The results of Digital Transformation and Employee Collaborative Innovation on Employee Performance make a positive and meaningful impact, and Dynamic Innovation Capability on Employee Performance has a favorable and significant impact. The mediation relationship of Dynamic Innovation Capability can mediate Digital Transformation on Employee Performance, and the mediation relationship of Dynamic Innovation Capability can mediate Employee Collaborative Innovation on Employee Performance. The findings of this investigation show that technological advances and close relationships between employees can create a form of good working relationships with innovations from digital developments that improve the performance of employees.Sumber daya manusia merupakan komponen penting dalam perusahaan, yang memainkan peran penting dalam menentukan keberhasilan organisasi dalam mencapai tujuannya. Pertanyaan penelitian berkisar pada investigasi apakah ada dampak Transformasi Digital dan Inovasi Kolaboratif Karyawan terhadap Kinerja Karyawan, dan apakah Kemampuan Inovasi Dinamis memediasi Transformasi Digital dan Inovasi Kolaboratif Karyawan terhadap Kinerja Karyawan. Penelitian ini bertujuan untuk menganalisis pengaruh transformasi digital dan Inovasi Kolaboratif Karyawan terhadap kinerja karyawan yang dimediasi oleh Kapabilitas Inovasi Dinamis. Penelitian menggunakan metode kuantitatif. Penelitian difokuskan pada karyawan Bank XYZ yang berlokasi di Kota Malang, dengan jumlah sampel sebanyak 137 karyawan. Data dikumpulkan melalui kuesioner yang disebarkan kepada setiap karyawan, dan respon yang diperoleh akan dianalisis menggunakan Partial Least Squares (PLS). Hasil dari penelitian tersebut menyatakan bahwa: Transformasi Digital dan Inovasi Kolaboratif Karyawan terhadap Kapabilitas Inovasi Dinamis memberikan pengaruh yang positif dan berarti. Hasil Transformasi Digital dan Inovasi Kolaboratif Karyawan terhadap Kinerja Karyawan memberikan dampak positif dan bermakna, dan Kapabilitas Inovasi Dinamis terhadap Kinerja Karyawan memberikan dampak yang menguntungkan dan signifikan. Hubungan mediasi Kemampuan Inovasi Dinamis dapat memediasi Transformasi Digital terhadap Kinerja Karyawan, dan hubungan mediasi Kemampuan Inovasi Dinamis dapat memediasi Inovasi Kolaboratif Karyawan terhadap Kinerja Karyawan. Temuan investigasi ini menunjukkan bahwa kemajuan teknologi dan hubungan yang erat antar karyawan dapat menciptakan suatu bentuk hubungan kerja yang baik dengan adanya inovasi-inovasi dari perkembangan digital yang meningkatkan kinerja karyawan
Mediation of Dynamic Innovation Capability on Digital Transformation and Employee Collaborative Innovation on Employee Performance
No full textHuman capital is a vital component within a company, playing a pivotal role in determining the organization's success in meeting its goals. The research question revolves around investigating whether there is an impact of Digital Transformation and Employee Collaborative Innovation on Employee Performance and whether Dynamic Innovation Capability mediates Digital Transformation and Employee Collaborative Innovation on Employee Performance. The study aimed to analyze the effect of digital transformation and Employee Collaborative Innovation on employee performance mediated by Dynamic Innovation Capability. Research using quantitative methods. The study focused on Bank XYZ employees located in Malang City, with a sample size of 137 employees. Data were collected through questionnaires distributed to each employee, and the responses obtained will be analyzed using Partial Least Squares (PLS). The results of the study stated that: Digital Transformation and Employee Collaborative Innovation on Dynamic Innovation Capability make a positive and meaningful impact. The results of Digital Transformation and Employee Collaborative Innovation on Employee Performance make a positive and meaningful impact, and Dynamic Innovation Capability on Employee Performance has a favorable and significant impact. The mediation relationship of Dynamic Innovation Capability can mediate Digital Transformation on Employee Performance, and the mediation relationship of Dynamic Innovation Capability can mediate Employee Collaborative Innovation on Employee Performance. The findings of this investigation show that technological advances and close relationships between employees can create a form of good working relationships with innovations from digital developments that improve the performance of employees
Business Development Strategy of Nii Kutchen Bakery Bengkalis Using Business Model Canvas and SWOT Analysis
Get PDFThis study aims to design a strategy for developing a Bakery business using the Business Model Canvas and SWOT Analysis approach at Nii Kutchen Bakery Bengkalis. The type of research used by the author is descriptive qualitative with the aim of designing new strategies that are used to maintain business and develop businesses that are increasingly competitive. Data collection techniques in this study were interviews, observation and documentation. The object of this research is Nii Kutchen Bakery Bengkalis. The results of the study show that the results of the Business Model Canvas at Nii Kutchen Bakery Bengkalis indicate the need for a new strategy change because there are still many segments that cannot compete with competitors. So it can be concluded that it is necessary to design a new strategy through SWOT Analysis on each element of the Business Model Canvas to be implemented by Nii Kutchen Bakery Bengkalis in the future
