Tag: uhamka

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.

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.

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 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

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

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

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

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.