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FORMULASI MIKROPARTIKEL BERPORI DALAM POLI (D,L-Laktida) SEBAGAI SCAFFOLDDENGAN TEKNIK EMULSIFIKASI PENGUAPAN PELARUT Fitriani, Lili; Suciati, Tri
Jurnal Riset Kimia Vol 4, No 2 (2011): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v4i2.120

Abstract

 ABSTRACT Poly (D,L-lactide acid) has been used as scaffold for tissue engineering. In this study, PDLLA microparticles were made into porous microparticles. Porous microparticles were proposed to reduce burst release of protein and to prevent diffusion of released protein into non-target tissue. Formulation of porous microparticles was made by water-oil-water (W1/O/W2) emulsification-solvent evaporation using gas foamed as porogen. Variations of the amount of sodium bicarbonate, volume of citric acid solution and time for homogenization were optimized to produce optimum formulation. Evaluation for this microparticles included morphology of particles, particle size distribution and porosity. Porous microparticle produced by ratio volume of acid : dichloromethane : poly(vynil alcohol) (PVA) = 1:3:3 and the ratio of  sodium bicarbonate : PDLLA = 2:3 was the optimum formulation.  Keywords :Porous Microparticles, PDLLA,Gas Foamed, Scaffold, Solvent Evaporation 
Formulasi Mikroenkapsulasi Protein dalam Poli(D,L-Laktida) dengan Teknik Penguapan Pelarut Fitriani, Lili; Rachmawati, Heni; Suciati, Tri
Jurnal Sains dan Teknologi Farmasi Vol 15 No 1 (2010)
Publisher : Fakultas Farmasi Universitas Andalas

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Abstract

Poly (D,L-lactide acid) has been used as scaffold and controlled release device for protein such as growth factor in tissue engineering. In this study, PDLLA microparticles were made and papain was used as model protein. Protein was encapsulated in microparticles using water-oil-water (W1/O/W2) and solid-oil-water (S/O/W) emulsification-solvent evaporation. Types of encapsulation methods and ratios of papain-PEG 20000 were observed in this study to provide the highest encapsulation efficiency. The entrapment efficiency made by W1/O/W2 method was 6,38%±0,025,  whilst S/O/W using ratios of papain-PEG 20000 1:1 ; 1:4 ; and 1:5 were 6,24%±0,91 ; 30,15%±1,66 and 60,67%±4,93, respectively. To conclude, S/O/W is the best method to encapsulate protein with highest entrapment efficiency.
Formulation of Metformin HCl Floating Tablet using HPC, HPMC K100M, and the Combinations Fitriani, Lili; Abdillah, Rudi; Ben, Elfi Sahlan
JSFK (Jurnal Sains Farmasi & Klinis) Vol 4, No 1 (2017): J Sains Farm Klin 4(1), November 2017
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29208/jsfk.2017.4.1.201

Abstract

Floating tablet is one of the most suitable dosage forms that used for delivering long term drug release. The objective of this study was to evaluate Hydroxypropyl cellulose (HPC), Hydroxypropyl Methyl Cellulose (HPMC) K100M, and the combination as matrix in manufacturing floating tablets. Metformin HCl, an anti-diabetic, was used as a drug model. Metformin HCl floating tablet was manufactured by wet granulation method in three formulas using variation of matrix, which were 40% of HPC (F1), 40% of HPMC K100M (F2), combination of 20% HPC and 20% HPMC K100M (F3). Prior to tablet compaction, evaluation for granules were done which included moisture content, angle of repose using, bulk and tapped density, Hausner ratio, and compressibility. The evaluations of floating tablet were physical properties, floating ability, and in vitro drug release. The average of floating lag time for F1, F2, F3, were 7 minutes 13 seconds; 5 minutes 27 seconds; and 14 minutes 5 seconds, respectively. In addition, the floating time for F1 was 3 hours 16 minutes whereas F2, F3 were more than 48 hours. F2 showed the best floating ability to retain the drug release, which was 84.68% over 8 hours, while F1 and F3 were completely dissolved less than 6 hours. 
Formulasi Mikrokapsul Ranitidin HCl Menggunakan Rancangan Faktorial dengan Penyalut Etil Selulosa Fitriani, Lili; Rahmi, Ulfi; Ben, Elfi Sahlan
JSFK (Jurnal Sains Farmasi & Klinis) Vol 1, No 1 (2014): J Sains Farm Klin 1(1), November 2014
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29208/jsfk.2014.1.1.18

Abstract

Ranitidin HCl adalah H2-antagonis histamin yang digunakan dalam pengobatan ulkus lambung dan duodenum. Formulasi mikrokapsul ranitiditin HCl ditujukan untuk memperpanjang regimen dosis untuk meningkatkan bioavailabilitas dan waktu paruh. Tujuan dari penelitian untuk merumuskan dan mengoptimalkan mikrokapsul ranitidin HCl untuk menyiapkan sistem pelepasan yang sesuai dengan desain faktorial. Mikrokapsul disusun menggunakan etilselulosa dengan teknik penguapan pelarut. Variasi konsentrasi penstabil Span 80 (1-2%) dan rasio obat/polimer (2: 2-1: 2) dilakukan untuk mengamati efek efisiensi penjerapan. Analisis data menunjukkan bahwa mikrokapsul dengan efisiensi penjerapan optimal didapatkan pada formula yang mengandung 2% span 80, dan 1:2 rasio obat/polimer. Hasil penelitian menunjukkan mikrokapsul berbentuk sferis, dan berpori, dengan waktu pelepasan hingga 10,55 jam.
Studi Awal Sediaan Gel Ekstrak Etanol Kayu Angin (Usnea Sp) untuk Penyembuhan Luka Bakar Fitriani, Lili; Saputra, Fauzi; Melisa, Melisa; Zaini, Erizal
JSFK (Jurnal Sains Farmasi & Klinis) Vol 5, No 2 (2018): J Sains Farm Klin 5(2), Agustus 2018
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jsfk.5.2.83-87.2018

Abstract

Telah dilakukan studi awal formulasi dari ekstrak etanol kayu angin (Usnea sp) dalam bentuk sediaan gel dan uji efektivitas sediaan gel terhadap penyembuhan luka bakar pada mencit. Sediaan gel dibuat menggunakan hidroksipropil metilselulosa (HPMC) sebagai gelling agent. Gel dibuat dalam dua formula yaitu tanpa mengunakan ekstrak etanol Usnea sp (F1) dan mengunakan ekstrak etanol Usnea sp sebanyak 1% (F2). Evaluasi gel berupa organoleptis, homogenitas, pemeriksaan pH, uji daya sebar dan iritasi kulit. Uji aktivitas luka bakar dilakukan pada tiga kelompok hewan uji dimana masing-masing kelompok terdiri dari lima ekor mencit. Hasil penelitian menunjukkan bahwa ekstrak etanol kayu angin dapat dijadikan sebagai gel. Uji organoleptis gel ekstrak etanol kayu angin menunjukkan gel homogen dengan pH 5 - 5,5 dandaya sebar 5,6 – 6 cm2. Uji iritasi pada kulit menunjukkan hasil tidak terjadi iritasi pada kulit. Hasil uji aktivitas penyembuhan luka bakar menunjukkan bahwa kelompok hewan uji yang diberikan sediaan gel yang mengandung ekstrak etanol Usnea sp mampu menyembuhkan luka bakar lebih cepat dibandingkan dengan kelompok hewan uji yang diberikan sediaan gel tanpa ekstrak dan kelompok hewan uji tanpa perlakuan (kontrol). Hasil studi awal ini menunjukkan bahwa ekstak etanol Usnea sp dapat dibuat dalam bentuk gel dan dapat mempercepat proses penyembuhan luka bakar. 
Solid dispersion of usnic acid prepared by a freeze drying technique using poloxamer 188 as the polymer Noviza, Deni; Fitriani, Lili; Fauzi, Riana Zikra
Jurnal Sains Farmasi & Klinis Vol 5, No 1 (2018): J Sains Farm Klin, Vol 5 No 1, April 2018
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jsfk.5.1.41-48.2018

Abstract

This study aimed to improve the solution of usnic acid, a poorly soluble drug using solid dispersions (SDs). The SDs were prepared by a freeze-drying technique with poloxamer 188 as a polymer. The physicochemical properties of the SDs were characterized using X-ray diffractometry (XRD) and Fourier transform-infrared (FT-IR) spectroscopy, Scanning Electron Microscopy (SEM),. In addition, drug content, solution test and dissolution profile  was evaluated by using usnic acid (pure drug) and physical mixture as a reference. The results from  XRD and SEM showed that usnic acid was molecularly dispersed in the SDs as an amorphous form. The FT-IR results suggested that intermolecular hydrogen bonding had formed between usnic acid and its carriers. The result of solubility test showed that solubility of solid dispersions 1:1; 1:2; 2:1 (5.80 µg/ml; 6.94 µg/ml ; 4.88 µg/ml) were higher than the physical mixture 1:1 ( 0.39 µg/mL) and pure asam usnat have the lowest solubility (0.34 µg/mL). In conclusion, SDs prepared by a freeze-drying technique used poloxamer as a polymer can be used to enhance solubility of usnic acid
Mengkaji Program Padi Tanam Sabatang (Pts) dari Kaca Mata Teori Difusi Inovasi Fitriani, Lili
AL MUNIR : Jurnal Komunikasi dan Penyiaran Islam Volume 4 Nomor 2 Tahun 2013
Publisher : Universitas Islam Negeri Imam Bonjol Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15548/amj-kpi.v0i0.743

Abstract

Pengelolaan Tanaman Terpadu (PTT) or better known as a Paddy Cultivation (Padi Tanam Sabatang/PTS) is an flagship program of the Ministry of Agriculture in order to self-sufficiency in West Sumatra. This program was introduced on 2007. Since the program was introduced in the last 7 years, there are still a lot of farmers who are interested in applying this technology. Thus, the author is interested in reviewing the PTS program from perspective of the diffusion of innovation theory within communication science.Therefore, the author conducted a qualitative research to examine the issu. Data collection conducted by in-depth interview, observation, and documentation, then presented in descriptive qualitative method.The research concluded that Padang government performs the difusion of innovation by applied conventional mass media and interpersonal media, while the hybrid media has not been used. The medium considered effective is the Field School (Sekolah Lapang/SL). The inhibiting factors are 1). Complexity of the PTS Program, 2). The government has not attempted to perform diffusion programs to to the land owners who are not farmers.
KAJIAN PENGEMBANGAN PRODUK COOKIES BERBASIS TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L) FERMENTASI DENGAN SUBSTITUSI BUBUK KAKAO (THEOBROMA CACAO) UNTUK MENGHASILKAN PRODUK COOKIES Fitriani, Lili; tamrin, tamrin; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

The purpose of this research was to develop cookies based on fermented purple sweet potato (Ipomoea batatas) flour with cocoa (Theobroma cacao) powder substitution. The study was conducted using a Completely Randomized Design (CRD) with the formulation of purple sweet potato flour with cocoa powder of 100% (K0), 95%:5% (K1), 90%:10% (K2), 85%:15% (K3), and 80%:20% (K4). Data were analyzed using analysis of variance (ANOVA) followed by DMRT (Duncan's Multiple Range Test) at a 95% confidence level (? = 0.05). The results show that the composition of 95% fermented purple sweet potato flour and 5% cocoa powder had a very significant effect on the organoleptic assessment of color, aroma, and taste but it had no significant effect on texture. The most preferred treatment was the K1 (90 + 5%) samples with organoleptic scores of color, aroma, taste, and texture reached 1.36 (very dislike), 3.69 (like), 3.69 (like), and 3.41 (slightly like), respectively. The nutritional analysis shows that the K1 sample had 4.53% water, 3.05% ash, 9.27% protein, 31.22% fat, 51.93% carbohydrate, and antioxidant activity of 1609 ppm. The results show that cookies made from fermented purple sweet potato flour and cocoa powder substitution was accepted (preferred) by panelists and met national standards, except for carbohydrate content.  Keywords: cookies from fermented purple sweet potato flour, organoleptic, nutritional valueABSTRAKTujuan dari penelitian ini adalah untuk pengembangan produk cookies berbasis tepung ubi jalar ungu (Ipomoea batatas) fermentasi dengan penambahan bubuk kakao (Theobroma cacao), penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL). Dengan formulasi Tepung Ubi jalar ungu dengan bubuk kakao100%(K0), 95% : 5% (K1), 90% : 10% (K2), 85% : 15% (K3), 80% : 20% (K4).Data dianalisis menggunakan analysis of variances (ANOVA) dilanjutkan dengan uji beda nyata yaitu DMRT (Duncan?s Multiple Range Test) pada taraf kepercayaan 95% (?=0,05). Hasil penelitian menunjukan bahwa komposisi tepung ubi jalar ungu fermentasi 95% dan bubuk kakao 5% berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma dan rasa serta tidak berpengaruh nyata pada tekstur. Perlakuan terpilih diperoleh pada penambahanK1(90+5%) dengan kategori penilaian warna dengan nilai 1,36 (sangat tidak suka), aroma 3,69 (suka), rasa 3,69 (suka), dan tekstur 3,41 (agak suka). Nilai gizi yaitu kadar air sebesar 4,53%, kadar Abu 3,05%, kadar protein 9,27%, kadar lemak 31,22%, kadar karbohidrat 51,93%, dan aktivitas antioksidan 1609 ppm.Berdasarkan hasil penelitian produk cookies formulasi tepung ubi jalar ungu fermentasi dan substitusi bubuk kakao dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali kadar karbohidrat.