Author: Panduan Skripsi

Buah pare [Momordica charantia L) secara tradisional digunakan sebagai peluruh dahak, menambah nafsu makan, penurun panas dan penyegar badan. Adapun kandungan dari buah pare diantaranya karantin, hydroxytryptamine, glikosida cucurbitacin, vitaminA, B dan C. Penelitian ini menggunakan kombinasi sukrosa dan fruktosa cair sebagai pemanis dengan penambahan NaCl pada buah pare dalam pembuatan kembang gula jeli. Perbandingan antara sukrosa dan fruktosa cair adalah 1:2. Penggunaan kombinasi sukrosa dan fruktosa dalam kembang gula jeli divariasikan dari konsentrasi 25, 30, 35 dan 40°A. Parameter yang diamati untuk mengetahui sifat fisik kembang gula jeli meliputi kekerasan, kelengketan dan kekenyalan serta uji kesukaan untuk melihat tingkat kesukaan panelis terhadap produk yang dihasilkan. Hasil penelitian menunjukkan semakin tinggi konsentrasi sukrosa dan fruktosa cair yang digunakan dalam pembuatan kembang gula jeli akan mengakibatkan penurunan kekerasan dan kekenyalan. Hal ini menunjukkan adanya peningkatan pemanis akan mempengaruhi sifat fisik kembang gula jeli yang dilihat dari kekerasan dan kekenyalan. Data uji chi-square dengan menggunakan panelis berjumlah 20 orang dapat disimpulkan bahwa tingkat kemanisan yang disukai panelis adalah formula 4 dan untuk tingkat penampilan panelîs lebih menyukai formula 1.

Based on the World Input-Output Database, this paper calculates trade balance in Australian economy for the year 2000,
2005, 2010 and 2014. The results showed that, firstly, Australian export had increased significantly during 2000, 2005, 2010
and 2014. Secondly, Australian import had also increased significantly during the period. Important sectors and countries’
trade partners of Australian export and import were indicated. Thirdly, trade balances in Australian economy were surpluses
in all years of study. Sectors and countries in which trade balances were deficits and surpluses have also been clearly
indicated. There were 7 countries and 7 sectors in which Australian had experienced trade surpluses in all years; there were
7 countries and 17 sectors in which Australian had experienced trade deficits in all years of study.

Cera alba merupakan lilin yang didapatkan dari sarang lebah Apis malifera. Cera alba
memiliki kegunaan sebagai pengikat minyak dan peningkat titik leleh. Buah bit (Beta vulgaris
L.) merupakan bahan alam yang mengandung betanin sebagai zat warna. Pada penelitian
ini sari buah kental bit digunakan sebagai pewarna dalam bentuk sediaan lipgloss dengan
menggunakan cera alba sebagai wax yang bertujuan untuk mengetahui pengaruh peningkatan
konsentrasi cera alba terhadap nilai viskositas lipgloss sari buah bit. Lipgloss sari buah bit
dibuat dalam 4 formula dengan konsentrasi cera alba yang berbeda-beda yaitu : 3, 4, 5,
dan 6%. Tiap formula di evaluasi meliputi organoleptis , homogenitas, viskositas, freeze
thaw, dan sentrifugasi. Hasil penelitian menunjukan terjadinya peningkatan nilai viskositas
lipgloss sari buah bit seiring dengan meningkatnya konsentrasi cera alba. Hasil statistik
ANOVA menunjukan p<0,05 yang menyatakan terdapat perbedaan nilai viskositas yang bermakna antara formula 1-4. Maka dapat disimpulkan semakin meningkat konsentrasi cera alba semakin meningkat nilai viskositas.

Noni (Morinda citrifolia L.) has many benefits to heal or keep the body fit. One of them is as food supplement. In this research, noni was prepared as the effervescent granules using combination of citric acid and tartaric acid(1:2) as the source of acid. Noni fruit was processed to becomejuice then dried by the spray drying process. ARerthat, “it was made into effervescent granules by wef granulation method with the source of the acid concentration of 10, 15, 20, and 25%. The result of angle of repose test were: FI 29°,52″, Fll 29°,35“; FIII 28°,50“and 28°,20″ FIV. the dissolving result of 10 g effervescent granules were: FI 134 sec; FII 117 seconds; Flll 88 seconds; FIV 63 seconds. Based on the results of statistical analysis one way ANOVA on angle of repose, sig value (0.001)

Mucoadhesive strength test ofpolimer exipient is important for development of oral sustained re/ease with mucoadhesive system to increase bioavailability. Mucoadhesive strength ofniphedipine granule which is prepared by using combination of polymers gelatin and carbopol 934 on rat stomach and intestine had been determined by bioadhesion and wash off test. In this research the various effect of gelatin concentrationson the mucoadhesive strength was determined. Mucoadhesive strength test was conducted with gelatin 2%, 3%, 4%, 5% and as a controll carbopol 934 was used. The study started with the evaluation of characteristics of niphedipine particles with ball mill s/ze. Evaluation of characteristics of the test were wit/? DCS, IR, X-Ray, SEM and then was followed by the preparation ofgranule mucoadhesive niphedipine. t/3e evaluation were granules, bioadhesive test, wash off test and dissolution test. Result showed that F 4 with 5% gelatin could be adhesive to rat stomach and intestine in 5 minutes. The strongest adhesion to stomach and intestine were the granule combination of gelatin 5°Z and carbopol 934 5% with the amount of granule adhesive to stomach and intestine were 94,67% and 98%.Results indicated that the dissolution profit of all the formula did not follow either zero order, first order. The result showed that released of niphedipine from all formulation has followed Higuchi kinetics.

Cera alba is purified wax from the honeycomb of the bee Apis Mallifera. Cera alba used as
binder oil and might increase the melting point of lip base. Beet (Beta vulgaris L.) is a
natural substance contains betanin as natural colorant. In this study, beet juice was used
as colorant in the form of lipgloss with cera alba as wax. The objective of this study is to
determine the effect of increasing concentration of cera alba on the viscosity of beet
lipgloss. The lipgloss was formulated in 4 formulas at various cera alba concentration : 3,
4, 5, and 6%, respectively. Each formula was evaluated for organoleptic, homogenity, and
viscosity. The results showed that the viscosity of beet juice lipgloss increased with the
increase in cera alba concentration. One-way ANOVA statistical analysis showed that p<0.05 which means there were significant differences among all formula. The conclusion

Buah pare (Momordica charantia L) secara tradisional digunakan sebagai peluruh dahak, menambah nafsu makan, penurun panas dan penyegar badan. Adapun kandungan dari buah pare diantaranya karantin, hydroxytryptamine, glikosida cucurbitacin, vitamin A, B dan C. Penelitian
ini menggunakan kombinasi sukrosa dan fruktosa cair sebagai pemanis dengan penambahan NaCI pada buah pare dalam pembuatan kembang gula jeli. Perbandingan antara sukrosa dan fruktosa cair adalah 1:2. Penggunaan kombinasi sukrosa dan fruktosa dalam kembang gula jeli divariasikan dari konsentrasi 25, 30, 35 dan 405. Parameter yang diamati untuk mengetahui sifat fisik kembang gula jeli meliputi kekerasan, kelengketan dan kekenyalan serta uji kesukaan untuk melihat tingkat kesukaan panelis terhadap produk yang dihasilkan. Hasil penelitian menunjukkan semakin tinggi konsentrasi sukrosa dan fruktosa cair yang digunakan dalam
pembuatan kembang gula jeli akan mengakibatkan penurunan kekerasan dan kekenyalan. Hal ini menunjukkan adanya peningkatan pemanis akan mempengaruhi sifat fisik kembang gula jeli yang dilihat dari kekerasan dan kekenyalan. Datauji chi-sguare dengan menggunakan panelis berjumlah 20 orang dapat disimpulkan bahwa tingkat kemanisan yang disukai panelis adalah formula 4 dan untuk tingkat penampilan panelis lebih menyukai formula 1.

Cera alba merupakan lilin yang didapatkan dari sarang lebah Apis malifera. Cera alba
memiliki kegunaan sebagai pengikat minyak dan peningkat titik leleh. Buah bit (Beta vulgaris
L.) merupakan bahan alam yang mengandung betanin sebagai zat warna. Pada penelitian
ini sari buah kental bit digunakan sebagai pewarna dalam bentuk sediaan lipgloss dengan
menggunakan cera alba sebagai wax yang bertujuan untuk mengetahui pengaruh peningkatan
konsentrasi cera alba terhadap nilai viskositas lipgloss sari buah bit. Lipgloss sari buah bit
dibuat dalam 4 formula dengan konsentrasi cera alba yang berbeda-beda yaitu : 3, 4, 5,
dan 6%. Tiap formula di evaluasi meliputi organoleptis , homogenitas, viskositas, freeze
thaw, dan sentrifugasi. Hasil penelitian menunjukan terjadinya peningkatan nilai viskositas
lipgloss sari buah bit seiring dengan meningkatnya konsentrasi cera alba. Hasil statistik
ANOVA menunjukan p<0,05 yang menyatakan terdapat perbedaan nilai viskositas yang bermakna antara formula 1-4. Maka dapat disimpulkan semakin meningkat konsentrasi cera alba semakin meningkat nilai viskositas.

Probiotics are living microorganisms that can have a positive impact on health when consumed in adequate amounts. This research aimed to determine the effect of different binders on the viability of Lactobacillus acidophilus, a member of Lactic Acid Bacteria (LAB). The probiotic granules were prepared with wet granulation method using mannitol as the filling ingredient. Formulas I-III used acacia as a binder (3%, 4%, and 5%), while Formulas IV-VI used sodium alginate (1%, 1.5%, and 2%). The probiotic granules produced from all formulas were evaluated for flow time, the angle of repose, compressibility, and LAB viability. The LAB viability test results showed that all of the six formulas met the probiotic requirements, i.e., at least 107 CFUs (Colony Forming Units) per gram. The viable LAB in Formulas I-VI were 3.94×107, 4.4×107, 2.7×107, 2.6×107, 3.5×107, and 2.3×107 CFU/g, respectively. The data were analyzed by comparing the average values of the One-Sample T-Test results, followed by Mann-Whitney test. The results revealed that each formula had different capacity in maintaining the viability of Lactobacillus acidophilus with different binders (i.e., acacia and sodium alginate) as a probiotic product. Formula II (4% of acacia) produced probiotic granules that met the requirements of compressibility and the angle of repose. However, its granular flow time exceeded the standard.

The aim of this research was to apply bromelain enzyme from rough extract of Ananas
comosus (L.) Merr. peel into the mouthwash preparation and investigate the enzyme activity to
inhibit Streptococcus mutans growth.. The research method, bromelain was extracted by means
of a blended pineapple skin, the extract was filtrated and centrifuged to obtain a supernatant.
Enzyme activity was analyzed by spectrophotometer at 275 nm. Mouthwash formula which
involved different concentration of bromelain (20%, 25%, 30%, 35%, 40%, 50%, and 60% (v/v))
was tested the antimicrobial activity by disc diffusion method. The results showed that the formula
with 35% enzyme was an effective in restricting the growth of Streptococcus mutans, with