http://localhost:8080/xmlui/handle/123456789/7115 2026-04-11T13:18:59Z http://localhost:8080/xmlui/handle/123456789/7199 Title: Optimasi Formula Emulgel Vitamin C dengan Pendekatan Simplex Lattice Design Authors: Taufik, Irfan Imam; Soewandhi, Sundani Nurono; Nugraha, Yuda Prasetya Abstract: Vitamin C in the cosmetics is known to have many benefits such as a brightening agent, anti-aging and preventing black spots on facial skin. However, vitamin C preparations are easily oxidized and change color in the product, so that a stabilizer is needed to maintain the stability of vitamin C during use and storage. This study aims to determine the effect of hydroxyethyl acrylate/sodium acryloyldimethyl taurate hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer (EMT-10) and sodium metabisulfite on characteristics vitamin C emulgel formulas and determine the optimum emulgel formula through the Design of Experiment (DOE) approach with the Simplex Lattice Design method. Based on study showed that the variable concentrations of (EMT-10) and sodium metabisulfite had a significant effect on viscosity (P<0.05), aroma (hedonic) test (P< 0.05), texture testing (P<0.05), and formula stability (P<0.05). For the variable concentration of EMT-10 and sodium metabisulfite, it did not significantly affect the pH value (P>0.05). The atingoptimum formulation is a composition of 2.305% EMT-10 and 0.194% sodium metabisulfite with a pH response of 4.13, viscosity of 22,547 cps, product color stability with a score of 2, aroma test with a score of 2.29, and texture test with a score of 3.21. The results of testing for pH, viscosity, texture and color stability of the product met the acceptance range, but the aroma needed to be improved to increase the preference score for vitamin C emulgel product 2023-04-01T00:00:00Z http://localhost:8080/xmlui/handle/123456789/7196 Title: Optimization of Soy Protein Hydrolysis with Papain Enzyme and Its Cytotoxic Activity Against MCF-7 Cancer Cells Authors: Hermanto, Sandra; Ahmad, Syadzwina Nurdzakiyyah; Rudiana, Tarso Abstract: Soybean is a source of vegetable protein that is rich in nutrients and a source of producing anticancer bioactive peptides. This study aims to determine the optimum conditions for hydrolysis of soybean protein with papain enzyme and their cytotoxicity against the MCF-7 cells. Soybean protein was isolated using an acid precipitation technique. Then, the protein isolate was hydrolyzed using papain enzyme with variations of papain concentration 0,5; 1; and 5% (v/v) and variations of incubation time 0, 1, 2, 3, and 4 hours at 50 °C. The hydrolysates were tested for their degree of hydrolysis (%DH), molecular weight profile using SDS-PAGE, and cytotoxicity against the MCF-7 cells through an in-vitro assay. The most active hydrolysate was fractionated using Sephadex G-15 and characterized by the molecular weight by LCMS/MS. The result showed that the optimum condition for hydrolysis was 1% (v/v) of enzyme concentration and 3 hours of incubation time with a %DH value of 3.01%. Based on the SDSPAGE result, the hydrolysate had protein bands in a lower range (<25 kDa). That hydrolysate has cytotoxicity with an IC50 value of 1.87 mg/mL, and the molecular weight of its bioactive peptide is 7.70 kDa. 2023-04-01T00:00:00Z http://localhost:8080/xmlui/handle/123456789/7194 Title: Metode Analisis Gelatin Sapi dan Babi pada Kapsul Lunak menggunakan Kromatografi Cair Kinerja Tinggi dan Analisis Komponen Utama Authors: Zilhadia; Bayyinah, Bayyinah; Betha, Ofa Suzanti Abstract: The use of porcine gelatin in soft capsules raises consumer concerns regarding its halal status. The aims of this study was to develop a method for analyzing differences between bovine and porcine gelatin used in soft capsules using High Performance Liquid Chromatography (HPLC) combined with Principal Component Analysis (PCA) through amino acid composition data. The HPLC method was carried out by precolumn derivatization and a gradient phase mobile system using acetate-phosphate buffer and acetonitrile as solvents. The peak height percentage indicating the concentration of amino acids was used as data to be input into the chemometric software and the menu selected is PCA. The results of the amino acid composition treated with PCA showed that porcine gelatin had positive PC1 and negative PC2 values, while bovine gelatin had positive PC1 and PC2 values. Porcine gelatin soft capsules have negative PC1 and positive PC2 values, while bovine gelatin soft capsules have negative PC1 and PC2 values. It could be interpreted that bovine and porcine gelatin and soft capsules made from bovine and porcine gelatin have different amino acid profiles. However, this study has not been able to classify gelatin in soft capsules on the market. 2023-04-01T00:00:00Z http://localhost:8080/xmlui/handle/123456789/7175 Title: Pengaruh Optimasi Waktu Fermentasi dan Kontrol pH pada Aktivitas Antimikroba Actinomycetes terhadap Salmonella typhi Authors: Mulyani, Anisa Sri; Bahar, Meiskha; Pasiak, Fedrik Pasiak,; Fauziah, Cut Abstract: Actinomycetes are Gram positive bacteria, long rod-shaped, and can be used as antimicrobials because they can produce secondary metabolite compounds. Factors affecting the production of such compounds are fermentation time and pH. Salmonella typhi is a pathogenic bacterium that causes typhoid fever. This study aims to determine the duration of optimization of fermentation of Actinomycetes isolates with pH control on the growth of Salmonella typhi bacteria in Vitro. The types and research designs used are true experimental studies and Complete Randomized Design (RAL). Starch Casein Agar (SCA) media was used to culture Actinomycetes isolates and then fermented on media containing mannitol 2%, peptone 2%, and glucose 1% and incubated for 1, 2 and 3 days. The antimicrobial activity test method uses the well method on Nutrient Agar (NA) media. Actinomycetes bacteria with fermentation duration of 1, 2 and 3 days accompanied by pH control were able to inhibit the growth of Salmonella typhi bacteria with an average inhibitory zone formed of 13.70 mm; 15.41 mm and 15.09 mm. Wallis's Kruskal test showed significant differences in inhibitory zones in each treatment group. The 2nd day fermentation group had the greatest antimicrobial effectiveness with an average inhibition zone value of 15.41 mm 2023-04-01T00:00:00Z