Judul: Formulasi Obat Kumur Gambir (Uncaria gambir Roxb)
Abstrak: Gambier (UI/CClria gambir Roxb) is rubber essence which extracted from gambier leaves by pressure method (Amos et aI., 2004). Gambier with two main component that is catechin and catechutannic acid, have an astringent effect, antibacterial, pharmachological properties, and other toxics. That properties makes gambier often used medicine and pharmacy industry, leather tanning industry, and others. Though gambier have a lot of uselfulness, the exploration of gambier advantages still not optimal yet. Use gambier to be mouthwash preparation is one of the effort in exploration of gambier advantages, Gambier mouthwash will be able to replace the commercial mouthwash which contain alcohol and others syintetic chemicals, Mouthwash with an alcohol content of 25% or more have been implicated in mouth, tongue, and throat cancers about 50% (Brooking, 2000), The aim of this research is to get the best formulation of gambier mouthwash which can be inhibit to Streptococcus J17ulans growth and accepted by consumen by organoleptic test. Analysis which conducted at gambier mouthwash cover the examination of antibacterial activity, pH, viscosity, microbiology (total microbe) and organoleptic test which includes transparency, color, aroma (odor), taste and overall. Commercial herbal mouthwash was used as comparator. This research has resulted formulation of gambier mouthwash own the pH about 6.02-6.11, while pH of comparator is equal to 6.14, Viscosity of gambier mouthwash is about 1.85-1.93 cP, while the comparator having viscosity equal to 1.34 cr. Antibacterial activity has showed by diameter of zone of iIlhibilion is equal to 34.05-34.35 ml11, control ° 111m (none zone of inhibition), while the comparator equal to 28.55 mm. Formulation of gambier mouthwash and \.nmparator own the same total microbe, that is 0 co!ony/ml. Result of the manner analysis has showed that the variation of gambier concentration has not influence the antibacterial activity and pH value, but influence the viscosity of gambier mouthwash. Result of organoleptic test which includes transparency, color, taste and overall has indicate that gambier tnol1thwash which most accepted by the consumer is formulation of gambier mouthwash with the gambier concentration 0,2%.
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Judul: Kajian Pembuatan Gambir Bubuk Dari Daun Gambir (Uncaria Gambir Roxb.) Kering Menggunakan Spray Dryer
Abstrak: Gambier is the sap of dried leaves and twigs extracts of gambier plant (Uncaria gambir Roxb.) The main chemical components contained in gambier are catechin and tannin. Both of these chemical compounds contribute to the usefulness and high added value. Indonesia is the highest producer and exporter of gambier in the world. Indonesian gambier export has some problems caused by low and different quality of gambier. On the other hand, extraction that has been done by local people did not support to produce high quality of gambier. Delay in fresh leaf gambier extraction can cause the decreasing of gambier quality. The further study of gambier extraction must be done to find the right method to produce high quality of gambier. Drying leaves is one method to keep the quality of gambier. This study aims to determine the influence of type and concentration solvent for the yield, catechin content, and the quality of gambier powder that are extracted by organic solvents from dried gambier leaves, and to measure the effect of difference shelf-life in the quality of gambier powder. The extraction of dried gambier leaves had been done by some stages, that were reduction gambier leaves size using Hammer Mill, solvent extraction in Shaker Waterbath at 500C for 90 minutes, maceration for 3 x 24 hours, filtering, and drying using Spray Dryer. Type of solvent used were ethanol, methanol, and isopropanol at concentration 100%, 75%, and 50%. The effect of difference shelf-life had been done by using ethanol 96% at initial week, first week, second week, third week, and fourth week. Based on calculations on yield gambier, it were obtain that ethanol at a concentration of 75% gave the highest yield gambier (13,43%). Type of solvent significantly affected the yield of gambier, whereas the concentration in each solvent did not affect significantly to the yield of gambier. Analysis of catechin content in the product showed that the highest levels of catechin was obtained in the solvent isopropanol 100% (93.47% db), and the lowest of catechin content in the solvent was ethanol 50% (24,36% db). Solvent type and concentration of each solvent gave a significant effect on the concentration of catechin in gambier powder. The extraction used ethanol, methanol, dan isopropanol at concentration 100% gave the first quality of gambier. The extraction used isopropanol 75% gave the second quality of gambier. Whereas, the extraction used etanol and methanol at 75% and 50%, and also isopropanol at 50% is not qualified. Quality analysis of gambier powder showed that the product had water content from 3,47% to 6,23%, ash content was from 0,54% db to 4,66% db, insoluble material in water content was from 13,04% db to 37,93% db, insoluble material in alcohol content was from 3,96% db to 11,96% db, and had brownish yellow color to greenish brown color. Water content, ash content, insoluble material in alcohol content, and color of gambier powder had qualified as the first quality of gambier, whereas the content of insoluble material in water was not qualified.
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Judul: Implementasi Space Time Composite (STC) Data Model Menggunakan Model Data Relasional
Abstrak: The data model is a concept that describes the data stored in the database and the relationship between the data to the user in logic. Development of data models is very important in the design of the database as the basis of the stage of database design to be made. This study aims to apply the concept of Space Time Composite (STC) on the Model Data storage vector data types that can store enough information and describes the process of drafting objects and objects spatiotemporal evolution over time. From the results of the test queries on the data model that have been created, queries in a system are acquired that can help display the information preparation of objects from time to time and know the history of the object polygon and arc that has undergone changes in topology.
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