Judul: Aktivitas Koagulasi dan Antiinflamasi Hidrogel Cangkang Telur Ayam dan Ekstrak Etanol Jamur Kancing sebagai Penyembuh Luka Diabetes In Vitro
Abstrak: Gangguan pada proses koagulasi darah dan inflamasi kronis pada luka diabetes menyebabkan terhambatnya proses penyembuhan luka. Cangkang telur ayam dan jamur kancing diketahui berperan dalam proses penyembuhan luka karena komponen yang terkandung di dalamnya. Penelitian ini bertujuan menentukan formula serta menguji aktivitas koagulasi dan antiinflamasi hidrogel cangkang telur ayam dan ekstrak etanol jamur kancing sebagai penyembuhan luka diabetes secara in vitro. Metode penelitian diawali dengan proses ekstraksi menggunakan teknik maserasi, uji aktivitas koagulasi menggunakan darah kelinci yang diberi glukosa hingga mendekati kadar glukosa darah pada penderita diabetes, dan uji aktivitas antiinflamasi. Hidrogel dibuat sebanyak tiga formula dengan konsentrasi ekstrak etanol jamur kancing sebesar 6,4% dan konsentrasi cangkang telur 5% (F1), 10% (F2), dan 20% (F3). Seluruh formula hidrogel dapat mempercepat pembekuan darah dengan rentang waktu pembekuan sebesar 8,52– 11,24 menit. Hasil uji antiinflamasi hidrogel memiliki rentang nilai inhibisi sebesar 81,40–96,70%. Simpulan penelitian ini yaitu hidrogel F2 merupakan sediaan hidrogel yang memiliki waktu pembekuan darah dan aktivitas antiinflamasi terbaik., Disturbances in the blood coagulation process and chronic inflammation in diabetic wounds lead to delays in the wound healing process. Chicken eggshell and button mushrooms are known to play a role in the wound healing process because of the components contained therein. This research aimed to determine the formula, coagulation, and anti-inflammatory activity of hydrogel chicken eggshell and ethanolic extract of button mushrooms as a diabetic wound healer in vitro. The research method begins with the extraction process using maceration techniques, coagulation activity test using rabbit blood that is given glucose close to blood glucose in diabetics, and anti-inflammatory activity test. Hydrogels were made with three formulas used a 6,4% concentration of button mushroom ethanol extract and eggshell concentrations of 5% (F1), 10% (F2), and 20% (F3). All hydrogel formulas can accelerate blood clotting with a clotting time range of 8,52–11,24 minutes. The hydrogel anti-inflammatory test results had an inhibition value range of 81,40– 96,70%. It was concluded that F2 was the best hydrogel formula with blood clotting time and anti-inflammatory activity.
Keyword: anti-inflammatory, coagulation, button mushroom, diabetic wound, egg shell

Judul: Formulasi Ekstrak Etanol Jamur Kancing (Agaricus bisporus) dan Cangkang Telur Ayam sebagai Hidrogel Antibakteri
Abstrak: Diabetic foot ulcer diperparah oleh adanya produksi eksudat berlebih yang mengandung media pertumbuhan bagi bakteri. Penelitian ini bertujuan menentukan formula, menganalisis sifat fisikokimia, dan aktivitas antibakteri hidrogel ekstrak etanol jamur kancing dan cangkang telur ayam. Metode penelitian terdiri atas preparasi cangkang telur ayam dan jamur kancing, ekstraksi jamur kancing, formulasi hidrogel, uji fisikokimia, dan uji antibakteri. Formulasi hidrogel menggunakan konsentrasi ektrak jamur kancing 6,4% serta cangkang telur ayam 5% (F1), 10% (F2), dan 20% (F3). Hidrogel yang dihasilkan memiliki pH 7, fraksi gel 19,44-33,66%, dan swelling index sebesar 16,19-59,94%. Aktivitas antibakteri hidrogel terhadap S. aureus, S. epidermidis, E. coli, dan P. aeruginosa tergolong lemah hingga sedang. Simpulan penelitian ini yaitu F1 (5% cangkang telur) merupakan hidrogel terbaik berdasarkan aktivitas antibakteri terhadap S. aureus, S. epidermidis, dan E. coli., Diabetic foot ulcers are exacerbated by the overproduction of exudate, which contains a growth medium for bacteria. This research aimed to determine the formula, physicochemical characteristics, and antibacterial activity of hydrogel ethanol extracts of button mushrooms and chicken eggshell. The research steps consisted of preparation of chicken eggshell and button mushrooms, extraction of button mushrooms, hydrogel formulations, physicochemical tests, and antibacterial tests. All of hydrogel formulations used a 6,4% concentration of button mushroom extract and chicken eggshell by 5% (F1), 10% (F2), and 20% (F3). Hydrogel has a pH of 7, gel fraction with a value range of 19,44-33,66%, and swelling index of 16,19-59,94%. Hydrogel has antibacterial activity against S. aureus, S. epidermidis, E. coli, and P. aeruginosa, which is classified as weak to moderate. The conclusion of this research was that F1 consisting of 5% chicken eggshell was the best hydrogel based on antibacterial activity against S. aureus, S. epidermidis, and E. coli.
Keyword: antibacterial, button mushroom, chicken eggshell, hydrogel

Judul: Pengaruh Pairing pada Isotop Sn dengan Menggunakan Pemodelan Sembilan Tingkat Energi
Abstrak: Formation of the neutron-rich tin isotopes (Sn isotopes) is the one of the interesting topics in the field of nuclear reaction, especially regarding the stability of the heavy nuclei. Calculations of total energy using the BCS approach using five energy levels can only calculate the total energy up to Sn50132. On the other hand, the experiment continues and has exceeded the formation of isotopes. Therefore, there is need for a new model to accomadate more neutrons. In this research, Sn isotopes is modelled using nine energy levels and constant interaction potential to explain the pairing phenomenon up to Sn50154. However, to obtain more accurate results, other methods to minimize the differences with the experimental results are clearly needed here.
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