Repository – Page 429 – Download Skripsi

Pengembangan Tes Performansi Kefasihan Membaca Al Quran

Pengembangan Tes Performansi Kefasihan Membaca Al Quran Author : Ernawati, Ernawati Abstrak: Download disini !

Rubrik Tes Performansi Kefasihan Membaca Al Quran

Rubrik Tes Performansi Kefasihan Membaca Al Quran Author : Ernawati, Ernawati Abstrak: Download disini !

Effect of Increasing Concentrations of Tween 80 and Sorbitol as Surfactants and Cosurfactans Against the Physical Stability Properties of Palm Oil Microemulsion

Faculty of Pharmacy and Science, University of Muhammadiyah Prof. Dr. Hamka, Jakarta, Indonesia
Palm oil is one of the fatty oil can used as the oil phase in the microemulsion system. The purpose of this
research was to identify the effect of increasing concentration of combination of surfactant and cosurfactant on
the physical stability of palm oil microemulsion. This oil was formulated into microemulsion system by increas
ing concentration of combination of tween 80 and sorbitol (1:1) in various concentrations, which were 54%,
56%, 58% and 60% as surfactant and cosurfactant component. The evaluation included organoleptic, viscosity
test, pH, density, surface tension and particle size and zeta potential test. The pH showed in the range 5.8
to 6.4. Viscosity value obtained between 637.47 to 808.20 Cps. Density measurement were between 1.1123 to
1.1235 g/ml. The results of surface tension obtained between 39.76 to 43.07 dynes/cm. The results of particle
size measurement results obtained from 21.27 to 23.97 nm and the zeta potential between −10.28 to −18.03.
It can be concluded that the increasing of concentration of surfactant and cosurfactant can improve physical
stability of the microemulsion.

Untitled

Author : Adnan, Adnan Abstrak: Download disini !

Untitled

Author : Putra Wirman, Adia Abstrak: Download disini !

ISOLASI PEKTIN DARI KULIT BUAH NAGA (Hylocereus polyrhizus) DAN PEMANFAATANNYA SEBAGAI PENGIKAT PADA SEDIAAN PASTA GIGI

Buah naga selain dikonsumsi dalam bentuk segar juga diolah menjadi beberapa produk
olahan. Kulit buah naga mengandung pektin ±10,8%. Pada industri farmasi dan
makanan, pektin digunakan sebagai pengikat, pembentuk gel, penstabil, dan pengental.
Penelitian ini bertujuan untuk mengisolasi pektin, mengkarakterisasi pektin dan
mengetahui pengaruh perbedaan konsentrasi pektin sebagai bahan pengikat terhadap
viskositas yang dihasilkan pada sediaan pasta gigi. Pektin yang dihasilkan dianalisa
secara kualitatif menggunakan FTIR dan memenuhi persyaratan JEFCA ( Joint Expert
Committee for Food Additives (FAO/WHO)) dengan nilai susut pengeringan 11,03%,
kadar abu 0,41 %, berat ekivalen 617,29 mg dan kadar metoksi 6,50% . Pektin yang
sudah dikarakterisasi dibuat pasta gigi dalam 4 formula dengan konsentrasi pektin
sebesar 3%, 3,5%, 4% dan 4,5%, kemudian dievaluasi sifat fisiknya meliputi
organoleptis, homogenitas, pH, viskositas dan sifat alir. Dari hasil penelitian
menunjukkan bahwa semakin meningkat konsentrasi penggunaan pektin kulit buah naga
maka semakin besar pula viskositas yang dihasilkan.