Asam sitrat juga merupakan suatu asam trikarboksilat, digunakan dalam industri farmasi, makanan dan minuman sebagai “acidifying and flavour agent”. Asam sitrat diproduksi dari beet dan molase dengan cara fermentasi menggunakan Aspergillus niger L – 51. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi asam sitrat dan. Dengan persentase asam sitrat 100% (FI) merupakan formula yang optimum.
FORMULASI GRANUL EFFERVESCENT JAMU PEGAL LINU (RIMPANG TEMULAWAK, RIMPANG JAHE, RIMPANG KENCUR DAN BUAH CABE JAWA) DENGAN KOMBINASI ASAM ASKORBAT-ASAM SITRAT DAN KONTROL KUALITASNYA Dublin Core PKP Metadata Items Metadata for this Document 1. Title Title of document FORMULASI GRANUL EFFERVESCENT JAMU PEGAL LINU (RIMPANG TEMULAWAK, RIMPANG JAHE, RIMPANG KENCUR DAN BUAH CABE JAWA) DENGAN KOMBINASI ASAM ASKORBAT-ASAM SITRAT DAN KONTROL KUALITASNYA 2. Creator Author's name, affiliation, country Diniatik Diniatik 2.
Creator Author's name, affiliation, country Ika Yuni Astuti 2. Creator Author's name, affiliation, country Reny Apriani 3. Subject Discipline(s) 3. Subject Keyword(s) 4. Description Abstract ABSTRAK Pegal linu adalah rasa nyeri pada bagian tertentu yang dapat timbul karena kelelahan setelah bekerja, olah raga, dan sebagainya atau merupakan suatu gejala penyakit seperti masuk angin, pilek, dan sebagainya. Salah satu usaha untuk menjadikan obat tradisional menjadi obat modern adalah dengan membuatnya menjadi sediaan granul effervescent dari ekstrak tanaman obat. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi asam sitrat dan asam askorbat terhadap sifat fisik granul effervescent dan untuk menentukan formula granul effervescent ekstrak jamu pegal linu yang optimum.
Metode ekstraksi yang digunakan adalah maserasi dengan cairan penyari etanol 75%. Granul effervescent ekstrak jamu pegal linu dibuat dengan metode granulasi basah dan metode peleburan. Penelitian dilakukan dengan metode Simplex Lattice Design (SLD) dengan 2 komponen yaitu asam sitrat (Z1) dan asam askorbat (Z2), sehingga diperoleh tiga rancangan formula yaitu FI (100% Z1), FII (100% Z2) dan FIII (50% Z1 dan 50% Z2). Parameter sifat fisik yang digunakan adalah waktu alir (detik/100gram), waktu larut (detik) dan kandungan lembab (%).
Berdasarkan metode Simplex Lattice Design (SLD) maka diperoleh persamaan untuk masing-masing parameter tersebut, counter plot dan counter plot super imposed sehingga rancangan formula optimum dapat ditentukan. Kombinasi asam sitrat dan asam askorbat (72%Z1:28%Z2) memberikan hasil waktu alir optimum dengan persentase asam sitrat lebih besar dibanding asam askorbat. Formula granul effervescent dengan persentase asam sitrat 100% (FI) merupakan formula yang optimum apabila dilihat dari waktu larut granul effervescent. Asam sitrat adalah faktor yang memperbaiki waktu larut dan waktu alir granul effervescent. Hasil uji sifat fisik granul effervescent menunjukkan bahwa dari semua formula memenuhi syarat uji waktu alir dan waktu larut, tetapi tidak memenuhi syarat uji kandungan lembab, sehingga tidak diperoleh rancangan formula optimum.
Kata kunci: pegal linu, granul effervescent, asam sitrat, asam askorbat, Simplex Lattice Design. ABSTRACT Rheumatic pain is a pain in certain part that can arise because of fatigue after working, sports, etc or is a symptom of diseases such as colds, runny noise, etc. One of effort to make the traditional medicine become modern medicine is by making it to granule effervescent preparation from herb crop extract. Aimed of this research was to find out the effect of combination of citric acid and ascorbic acid on granule effervescent physical characteristic and to determine optimum formula of jamu pegal linu extract granule effervescent.
The extraction use maseration with ethanol 75%. The effervescent granule of jamu pegal linu extract made by wet granulation and dissolved method. Research was carried out by Simplex Lattice Design (SLD) Method with 2 components that is citric acid (Z1) and ascorbic acid (Z2), so that obtained three formula design they are FI (100% Z1), FII (100% Z2), and FIII (50% Z1 and 50% Z2). As the parameter of granule effervescent physical characteristic that is flow rate (second/100gram), dissolved time (second) and moist content (%). Based on Simplex Lattice Design Method so it obtained equation of each parameter, counter plot and counter plot super imposed so that obtained the optimum formula design. The combination of citric acid and ascorbic acid (72%Z1:28%Z2) gave optimum result with presentation of citric acid is bigger than ascorbic acid. Formula of granule effervescent with presentation of citric acid 100% (FI) is the optimum formula if looked from dissolved time of granule effervescent.
Citric acid is that factor that has effect to improve flow rate and dissolved time of granule effervescent. Physical characteristic test result of granule effervescent indicated that from all formula meet requirement of flow rate test and dissolved time, but not meet the requirement of moist content test, so that not obtain optimum formula design. Key word: rheumatic pain, granule effervescent, citric acid, ascorbic acid, Simplex Lattice Design 5. Publisher Organizing agency, location 6. Contributor Sponsor(s) 7. Date (YYYY-MM-DD) 2010-08-01 8. Type Status & genre Peer-reviewed Article 8.
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Masalah penelitian adalah apakah faktor risiko penyakit batu ginjal. Tujuan penelitian ini adalah untuk mengetahui faktor risiko penyakit batu ginjal di wilayah kerja Puskesmas Margasari Kabupaten Tegal. Metode penelitian adalah analitik dengan menggunakan desain kendali kasus. Sampel penelitian terdiri atas 74 responden diantaranya 37 orang menderita penyakit batu ginjal, 37 lainnya tidak. Instrumen yang digunakan dalam penelitian ini adalah lembar kuesioner.
Data yang diperoleh dalam penelitian ini dianalisis menggunakan rumus uji chi square. Hasil analisis bivariat menunjukkan kesadahan air sumur gali (nilai p=0,001, OR=4,796), riwayat keluarga (nilai p=0,01, OR=5,346), konsumsi sumber protein (nilai p=0,001, OR=6,781), konsumsi sumber kalsium phospor (nilai p=0,010, OR=3,423), konsumsi sumber asam urat (nilai p=0,001, OR=6,756), konsumsi sumber oksalat (nilai p=0,009, OR=3,660), dan konsumsi sumber asam sitrat (nilai p=0,001, OR=27,429) berhubungan dengan kejadian penyakit batu ginjal. Simpulannya kesadahan air sumur gali, riwayat keluarga, konsumsi sumber protein, konsumsi sumber kalsium phospor, konsumsi sumber asam urat, konsumsi sumber oksalat, dan konsumsi sumber asam sitrat merupakan faktor risiko penyakit batu ginjal.The research problem was the risk factors of nephrolithiasis. The purpose of this study was to determine the risk factors of nephrolithiasis in Margasari Public Health Center, Tegal regency. The method was analytic study using a case control design. The study sample consisted of 74 respondents which 37 people suffering nephrolithiasis, and the other 37 did not. The instrument used in this study was a questionnaire.
The data obtained in this study was analyzed by chi square test formula. The results of the bivariate analysis showed dug well water hardness (p=0.001, OR= 4.796), family history (p=0.01, OR=5.346), the consumption of protein (p=0.001, OR=6.781), a source of calcium phosphorus consumption (p=0.010, OR=3.423), uric acid consumptions (p value=0.001, OR=6.756 ), the source of oxalate consumption (p=0.009, OR=3.660), and consumption sources of citric acid (p=0.001, OR = 27.429) associated with nephrolithiasis. Conclusion, the risk factors of nephrolithiasis were dug well water hardness, family history, consumption of protein, calcium phosphorus resource consumption, uric acid resource consumption, oxalate resource consumption, and citric acid sources consumption.
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