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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.

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.

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.

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.

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.

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.

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.

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.

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.

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) <a (0.05), sig value of dissolving was (0.000) <o (0.05). Therefore, there am significant differences in each formula. The Tukey test result in the repose angle indicates the difference of 5% acid consentration did not give different physical properties. However the difference in acid concentration of 10% gave a difference ofphysical properties for the repose angle of effervescent granules. Tukey test result on the speed ofdissolving, showed fhaf an acid concentration difference in all the formulas gave different physical properties. It can be concluded that the concentration of 25% combination of citric acid and tartaric acid (1:2) as the source of acid in the effervescent granules of Nonijuice is the best concentration. Xejrwords: Optimization, effervescent granules, Nonijuice