PENGARUH SURFAKTAN PEG-7 GLYCERYL COCOATE-SPAN80 DAN PEG-40 HYDROGENATED CASTOR OIL-SPAN80 TERHADAP KARAKTERISTIK FISIK KRIM alfa-ARBUTIN

2021 ◽  
Vol 4 (1) ◽  
pp. 158-167
Author(s):  
Yuli Ainun Najih ◽  
◽  
Yuyun Nailufa ◽  
Dita Nurlita Rakhma ◽  
Nur Hardianti Ruchmana
Keyword(s):  
Castor Oil ◽  
Dosage Form ◽  
Ph Value ◽  
Physical Characteristics ◽  
Tyrosinase Inhibitor ◽  
Cream Formulation ◽  
Hydrophilic Nature ◽  
Significant Difference ◽  
Measurement Results ◽  
Hydrogenated Castor Oil

alfa arbutin is a derivative of hydroquinone to treat hyperpigmentation disorders which acts as a tyrosinase inhibitor. The hydrophilic nature of ?-arbutin requires a dosage form that can increase its penetration into the skin is a cream. The purpose of this study was to determine the effect of surfactants PEG-7 Glyceryl Cocoate-Span80 and PEG-40 Hydrogenated Castor Oil-Span80 on the physical characteristics of ?-arbutin cream. The cream formulation made into 2 formula, F1 using PEG-40 Hydrogenated Castor Oil-Span80 and F2 using PEG-7 Glyceryl Cocoate-Span80. Physical characteristics including organoleptic testing, emulsion type, pH, viscosity and Spreadability. The results obtained from the two cream formulas showed a significant difference in the measurement of pH, viscosity and Spreadability values. The results of the pH value of F1 and F2 are 5.74 and 6.24. The viscosity results obtained from F1 and F2 are 50500cPs and 43333cPs. The spreadability measurement results obtained from F1 and F2 were 9.93cm and 11.33cm. The results spreadability will be inversely proportional to the results of the viscosity obtained. The higher the viscosity yield, the smaller the spreadability of a cream.

Effects of Different Methods Used to Take Blood Samples on Blood Glucose Measurements

2021 ◽  
pp. 105477382110247
Author(s):  
Eda Ergin ◽  
Ayten Zaybak
Keyword(s):  
Blood Glucose ◽  
Glucose Tolerance Test ◽  
Venous Blood ◽  
Tolerance Test ◽  
Capillary Blood ◽  
Oral Glucose ◽  
Blood Samples ◽  
Significant Difference ◽  
Measurement Results ◽  
Quasi Experimental

The purpose of this study is to compare whether or not there is a difference between venous and capillary blood samples in blood glucose measurements and investigate the effects of different aseptic methods used in skin cleaning before collecting blood samples on measurement results. This quasi-experimental study was conducted with 109 patients. The capillary first and second blood drop values taken from the patients after fasting and at 2 hours following 75 g oral glucose tolerance test (OGTT) and capillary and venous blood glucose values were compared. There was no significant difference between the median venous blood glucose value and the capillary second blood drop value taken after wiping the finger with alcohol. There was no significant difference between the first and second blood drop values of capillary blood glucose 2 hours after OGTT.

scholarly journals Heterotrophic Bacteria Play an Important Role in Endemism of Cephalostachyum pingbianense (Hsueh & Y.M. Yang ex Yi et al.) D.Z. Li & H.Q. Yang, 2007, a Full-Year Shooting Woody Bamboo

Forests ◽  
2022 ◽  
Vol 13 (1) ◽  
pp. 121
Author(s):  
Tize Xia ◽  
Lushuang Li ◽  
Bin Li ◽  
Peitong Dou ◽  
Hanqi Yang
Keyword(s):  
Bacterial Community ◽  
Soil Microbes ◽  
Heterotrophic Bacteria ◽  
Ph Value ◽  
Germplasm Conservation ◽  
Plant Distribution ◽  
Soil Bacterial Diversity ◽  
Significant Difference ◽  
Woody Bamboos ◽  
Soil Bacterial

The previous studies show soil microbes play a key role in the material and nutrient cycles in the forest ecosystem, but little is known about how soil microbes respond to plant distribution, especially in the soil bacterial community in woody bamboo forests. Cephalostachyum pingbianense (Hsueh & Y.M. Yang ex Yi et al.) D.Z. Li & H.Q. Yang, 2007 is known as the only bamboo species producing shoots all year round in natural conditions. Endemic to the Dawei mountain in Yunnan of China, this species is a good case to study how soil bacteria respond to plant endemic distribution. In this work, we assayed the soil chemical properties, enzyme activity, changes in the bacterial community along the distribution range of the C. pingbianense forest. The results showed that soil nutrients at the range edge were nitrogen-rich but phosphorus-deficient, and soil pH value and soil urease activity were significantly lower than that of the central range. No significant difference was detected in soil bacterial diversity, community composition, and function between the central and marginal range of C. pingbianense forest. Notably, the relative abundance of heterotrophy bacteria, such as Variibacter and Acidothermus, in the soil of the C. pingbianense forest was significantly higher than that of the outside range, which may lead to a higher soil organic carbon mineralization rate. These results imply that abundant heterotrophy bacteria were linked to the endemism and full-year shooting in C. pingbianense. Our study is amongst the first cases demonstrating the important role of heterotrophy bacteria in the distribution formation of endemic woody bamboos in special soil habitats, and provides insight into germplasm conservation and forest management in woody bamboos.

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals Atributos físicos de um Gleissolo mantido sob dois sistemas de criação: Bovino e Ovinocaprino, localizado no sul do estado do Tocantins.

2013 ◽  
Vol 4 (4) ◽  
pp. 310-315
Author(s):  
Melquezedeque do Vale Nunes ◽  
Saulo de Oliveira Lima ◽  
Eduardo Andrea Lemus Erasmo ◽  
Deyvid Rocha Brito ◽  
Valdilene Coutinho Miranda ◽  
...  
Keyword(s):  
Mechanical Strength ◽  
Soil Profile ◽  
Penetration Resistance ◽  
Variable Density ◽  
Physical Characteristics ◽  
Conservation Practices ◽  
Small Animals ◽  
Southern State ◽  
Significant Difference ◽  
Physical Attributes

The excessive animal trampling, together with the lack of conservation practices and adequate soil becomes compacted this, having a significant increase in density, caused by loads or pressures applied in this soil. The Tocantins state is characterized by livestock, particularly cattle, however, there are producers who create small animals such as ovinocaprinos. In literature there are few reports on the effect of trampling on the physical characteristics of an gleysol. This study aimed to evaluate the effect of two systems for livestock, Cattle and ovinocaprino on the physical attributes of an gleysol, located in the southern state of Tocantins. For it was rated the macro and micro-porosity, density and penetration resistance of both systems, separated by compartments. As a result there was a significant difference for the variable density, macro-and micro-porosity and mechanical strength, and it varied depending on the depth of the soil profile.

scholarly journals Optimization of Skin Moisturizer Formula Based on Fixed Oil (VCO, Olive Oil, and Jojoba Oil)

2021 ◽  
Vol 6 (2) ◽  
pp. 109-114
Author(s):  
Dita Nurlita Rakhma ◽  
Yuyun Nailufa ◽  
Yuli Ainun Najih ◽  
Hery Wahjudi
Keyword(s):  
Olive Oil ◽  
Natural Compounds ◽  
Physical Characteristics ◽  
Jojoba Oil ◽  
Test Results ◽  
Skin Ph ◽  
Significant Difference ◽  
Ph Range ◽  
Oil Type

Currently, formulations of skin moisturizers are derived from natural compounds. Fixed oils are known to have compounds that potential to be developed as skin moisturizers based on emollient mechanism. Therefore, this study aims to determine the effect of oil type on the physical characteristics of skin moisturizer creams. In this study, a skin moisturizer cream was formulated using three types of fixed oils: VCO (F1), Olive Oil (F2), and Jojoba Oil (F3). All formulas were tested for physical characteristics of pH, cream type, viscosity, spreadability, and homogeneity. The test results show that all formulas appropriate to the skin pH range,  have o/w type creams and homogeneous texture. In the results of the viscosity test, there was a significant difference (p<0.05) with the highest value of viscosity for F2 (16750 ± 250 cP) > F3 (14200 ± 346cP) > F1 (5833 ± 58 cP), while for spreadability test there were also significant differences (p<0.05) with the highest diameter for  F1 (5.8 ± 0.1 cm) = F3 (5.7 ± 0.2 cm) > F2 (4.3 ± 0.2 cm). Based on the results, it can be concluded that the type of oil can affect the physical characteristics of the moisturizer formula. F1 and F3 have better physical characteristics than F2. 

scholarly journals Bacteriocin Activity of Lactic Acid Bacteria Isolated from Rumen Fluid of Thin Tail Sheep

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
Okti Widayati ◽  
Zaenal Bachruddin ◽  
Chusnul Hanim ◽  
Lies Mira Yusiati ◽  
Nafiatul Umami
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Heating Temperature ◽  
Rumen Fluid ◽  
Bacteriocin Activity ◽  
Significant Difference ◽  
Sheep Rumen ◽  
The Stability ◽  
Range Test

The objective of this study was to determine the activity and the stability of bacteriocin from lactic acid bacteria (BAL) isolated from rumen fluid of thin-tail sheep under the temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). Lactic acid bacteria obtained by isolation, selection, and identification of thin-tailed sheep rumen fluid were used for bacteriocin production. The crude bacteriocin was partially purified using 70% ammonium sulfate, then was dialysis for 12 hours. The obtained bacteriocin then tested its inhibitory activity against E.coli (representing Gram-negative) and S. aureus (representing Gram-positive) under temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). The data of bacteriocin activity based on pH, temperature, and the length of storage were analyzed with factorial, then when there was a significant difference of variable because treatment was continued with Duncan's Multiple Range Test (DMRT) test. The results showed that the bacteriocin activity of the three types of BAL against S.aureus is greater than E.coli. The highest activity was shown in pH 3, while the lowest activity was shown at pH 10 (P<0.01). The highest activity was shown at a heating temperature of 100°C, while the lowest activity was shown at a heating temperature of 80°C (P<0.01). The activity of bacteriocin produced by BAL 0 A, BAL 1 A, and BAL 4 C tended to be stable to the heating temperature of 80, 100, and 121°C but decreased with increasing pH value (pH 3, 7, and 10). The best of bacteriocin activity was found at pH 3 (acid), heating at 100°C, and stored at -8°C for 14 days.

scholarly journals KONSENTRASI KARAGENAN TERHADAP FISITOKIMIA DAN ORGANOLEPTIK JELYDRINK KRAI

2019 ◽  
Vol 16 (2) ◽  
pp. 153-164
Author(s):  
Eny Hari Widowati ◽  
Dewi Larasati
Keyword(s):  
Water Content ◽  
Research Methods ◽  
Ph Value ◽  
Dry Season ◽  
Added Value ◽  
Assessment Criteria ◽  
Cattle Feed ◽  
Significant Difference

Krai is a group of vegetables that are widely planted by the community in Kasreman Village, Rembang Regency, Krai is planted every dry season with abundant production. the production of abundant krai and sold in fresh form causes low prices of krai even used as cattle feed, this is because krai does not have added value. Krai has the potential to be processed into various food preparations. one of them is processed jelly drink because of the typical water content in vegetables and aroma. Processing of jelly drinks with krai has not been done so that the use of carrageenan needs to be known for its concentration to be accepted by consumers. Research methods: experiment with simple RAK with carrageenan concentration: K1:2%; K2:4%; K3:6%; K4:8%. For organoleptics use student panelists who are accustomed to organoleptic tests with assessment criteria ˃2-3: Dislike; ˃3-4%: Enough Likes; ˃4-5%: Like; ˃5-6%: Very Like. Results:i) Carrageenan concentration against pH: There are significant differences between treatments. The highest pH was found in treatment K4 (4.26) Increase in carrageenan concentration followed by an increase in pH value;ii) Carrageenan Concentration Against Viscosity there is a very significant difference between treatments The less carrageenan concentration, the lower the viscosity or runny; iii) Carrageenan Concentration Against Sineresis: the carrageenan concentration given had a significant effect on the value of sineresis. The syneresis analysis of roasted jelly drink drinks ranged from 4.51 - 13.47 mg / minute The highest synergy was found in treatment K1. iv) The preferred concentration of texture, taste, aroma is concentration at 0.6%.

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