Judul: Daya Hambat Cajuput Candy Terhadap Viabilitas Khamir Candida albicans Secara In vitro
Abstrak: Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi komponen penyusun formula cajuput candy dalam menekan pembentukan biofilm dan viabilitas C. albicans. Komponen penyusun cajuput candy meliputi komponen utama dan komponen flavor. Komponen utama berupa sukrosa, sirup glukosa, dan air, sedangkan untuk komponen flavor meliputi minyak atsiri peppermint dan minyak atsiri kayu putih. Penelitian ini juga bertujuan untuk mengetahui pengaruh konsentrasi minyak atsiri kayu putih dalam menghambat pembentukan biofilm dan viabilitas C. albicans. Untuk mengetahui pengaruh konsentrasi minyak atsiri kayu putih, terlebih dahulu dilakukan persiapan sampel dengan mengolah formula cajuput candy menjadi cajuput candy yang memiliki penampakan mengkilap dan tekstur yang keras. Selanjutnya cajuput candy dilarutkan kembali dengan air dengan perbandiangan 1:1 untuk diujikan terhadap C. albicans. Uji pendahuluan dilakukan dengan menguji konsentrasi minyak atsiri kayu putih yang efektif dalam menghambat viabilitas C. albicans. Konsentrasi minyak kayu putih yang diujikan yaitu x% dan z%. Hasil pengujian menunjukkan bahwa konsentrasi minyak kayu putih sebesar z% mampu menghambat pembentukan biofilm dan viabilitas C. albicans dengan lebih baik. Hasil uji tentang pengaruh variasi formula penyusun cajuput candy menunjukkan bahwa pemberian kombinasi komponen flavor minyak atsiri kayu putih dan minyak peppermint menghasilkan daya hambat yang lebih baik bila dibandingkan dengan pemberian komponen flavor secara individu pada uji biofilm dan uji MTT dengan penambahan komponen saliva. Pada uji biofilm dengan penambahan komponen serum, penggunaan flavor kayu putih menghasilkan efek penghambatan yang lebih tinggi bila dibandingkan penambahan kombinasi komponen flavor, dan pada uji MTT dengan penambahan komponen serum, penggunaan flavor minyak kayu putih secara tunggal maupun kombinasi dengan minyak peppermint menghasilkan efek penghambatan yang sama. Pada penelitian ini juga dilakukan uji untuk mengetahui konsentrasi minyak kayu putih yang efektif dalam menghambat pembentukan biofilm dan viabilitas C. albicans. Tiga variasi konsentrasi minyak kayu putih yaitu z-(0,1)%, z%, dan z+(0,1)% telah diuji. Hasil uji menunjukkan minyak kayu putih pada konsentrasi z-(0,1)% sudah dapat menghambat pembentukan biofilm dan viabilitas C. albicans. Uji ANOVA menunjukkan tidak ada perbedaan nyata antar perlakuan pada taraf signifikansi 5%. Pada tahap akhir dilakukan uji sensori untuk mengetahui respon panelis terhadap cajuput candy dengan variasi konsentrasi minyak kayu putih yang ditambahkan. Konsentrasi minyak kayu putih yang ditambahkan dalam formula cajuput candy adalah x-(0,1)%, x%, dan x+(0,1)%. Uji sensori meliputi penerimaan panelis terhadap atribut rasa, aroma, dan keseluruhan atribut mutu produk. Hasil pengujian menunjukkan rata-rata skor kesukaan panelis adalah pada rentang nilai netral hingga agak suka, baik pada atribut rasa, aroma, maupun keseluruhan atribut produk. Tidak ada perbedaan yang nyata antar perlakuan, yang berarti tidak ada perbedaan signifikan pada respon panelis terhadap atribut rasa, aroma, dan keseluruhan mutu produk pada rentang konsentrasi pemberian minyak atsiri kayu putih yang diujikan
Keyword: cajuput candy, cajuput oil, candida albicans, viabilitty assay, biofilm assay

Judul: Potensi Cajuputs Candy Non Sukrosa sebagai Penghambat Aktivitas Streptococcus mutans dalam Pembentukan Biofilm
Abstrak: Cajuputs candy is a confectionery considered as functional product effective for throat lozenges. Flavor compounds of cajuputs candy has been reported as inhibitor of biofilm formation by S. mutans serotype C. Non sucrose cajuputs candy is a product of cajuputs candy developed by replacing sucrose as the main component by isomalt. The aim of this research is to observe the potency of non sucrose cajuputs candy to inhibit the activity of S. mutans in biofilm formation by identifying the volatil components of candy and monitoring the formation of biofilm. This study has three experiment models. Control model (K) is non sucrose candy without flavor compounds, CC1 model is cajuput candy non sucrose with cajuput extract as flavor compound, and CC2 model is cajuputs candy non sucrose with cajuput and peppermint extract as flavor compounds. The volatil components was identified using Gas Chromatography Mass Spectra (GC-MS) with capillary column DB-5 MS in flavor laboratory of Indonesia Rice Research Center, Sukamandi-Subang, West Java. The volatil components of cajuput and peppermint extract is used as former information that could verify volatil components in CC1 and CC2. The inhibition of S. mutans activity in biofilm formation was monitored by analysis of biofilm mass viability and quantification of gtfB-gtfC mRNA with 4 and 6 hours incubation time. The viability of biofilm mass analysis and mRNA quantification was conducted in biology oral laboratory of Dentistry Faculty-University of Indonesia. The viability of biofilm mass obtained by monitoring the absorbance of biofilm suspension using microplate Enzyme Linked Immunosorbent Assay (ELISA) Reader. Expression level of gtfB-gtfC mRNA obtained by monitoring the CT The identification result of volatil components based by LRI value showed that cajuput extract has 22 volatil components inside meanwhile peppermint extract has 17 volatil compponents inside. The main volatil components of cajuput extract, consecutively are 1,8-cineole (47,61%), α-terpineol (10,76%), α-caryophyillene (7,91%), γ-terpinene (5,78%), terpinyl acetate (4,09%), α-pinene (3,90%), p-cymene (3,75%), and terpinolene (3,52%). The main volatil components of peppermint extract, consecutively are menthol (32,53%), menthon (15,60%), isomenthon (11,87%), methyl salicylate (10,86%), D-limonene (10,07%), β-pinene (3,77%), dan α-pinene (3,09%). The volatil components of cajuput and peppermint extract becoming components target of CC1 and CC2. The study showed that CC1 has 14 volatil components with main volatil components consecutively are 1,8-cineole (39,26%), α-terpineol (19,63%), dan α-caryophyillene (17,90%). Meanwhile CC2 has 18 volatil components with main volatil components consecutively are menthol (23,47%), α-terpineol (17,57%), value of gtfB and gtfC mRNA during amplification process using Real Polymerase Chain Reaction (RT-PCR). 1,8-cineole (14,94%), α-caryophyllene (13,46%), menthone (7,80%), dan isomenthone (7,65%). This research showed that the optimum inhibition of biofilm mass formation occured in 4 hours incubation with inhibition potency of K, CC1, and CC2 consecutively are 63,98%, 48,34%, and 65,64%. The inhibition potency of all models are less than 50% in 6 hours incubation, only CC2 has inhibition potency more than 40%. The expression level of gtfB mRNA in K, CC1, and CC2 model is higher than blank during 4 hours incubation. The experiment models K, CC1, and CC2 could inhibit the expression of gtfB mRNA later (6 hours incubation). Meanwhile, the existence
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Judul: Dynamics Model for Rural and Urban Economic Growth
Abstrak: Lewis theory of structural change has focused on mechanisms that allow countries to transform their domestic economic structure to a more modern economy. The proposed model deals with the mechanism of interaction between rural and urban Economic. This model is concerned with the process of labor transfer from rural to urban areas. This study aims to model the dynamics of economic growth in rural and urban areas, including determining the equilibrium solution and to carry out simulation of the model. The simulation results show that the transfer of labor from rural to urban areas will increase the rate of change of capital so that structural changes can be realized. In addition, increased propensity to save in rural areas will also accelerate structural change
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