Judul: Optimasi Formula Minuman Fungsional Berbasis Kunyit (Curcuma domestica Val.), Asam Jawa (Tamarindus indica Linn.), dan Jahe (Zingiber officinale var. Amarum) dengan Metode Desain Campuran (Mixture Design).
Abstrak: Turmeric, tamarind, and ginger have been widely used as Indonesian traditional beverage called “jamu”. “Jamu” is known for its functional characteristics, such as high antioxidant capacity. This beneficial factor makes “jamu” potential to be developed as a functional beverage. This study showed the optimization of functional beverage formula based on turmeric, tamarind, and ginger. The objective of this study is to discover an optimum functional beverage formula with high antioxidant capacity and good sensory qualities (colour, aroma, taste, and overall). The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0® software was used as a tool in the optimization. The result reveals the optimum formula is a mixture with 5.0%(v/v) turmeric extract, 9.9%(v/v) tamarind extract, 15.1%(v/v) ginger extract, 40%(v/v) sugar solution, and 30%(v/v) water. The formula had antioxidant capacity of 0.1741mgAEq/ml. The sensory scores obtained for the formula are 4.40 for colour, 4.20 for aroma, 4.10 for taste, and 4.27 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 68.5922˚ (L=47.0433, a=13.4500, b=34.3067). The formula has pH value of 3.60 and total soluted solid value of 14.90˚Brix.
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Judul: Formulasi, Karakterisasi, dan Diversifikasi Rasa Minuman Fungsional Berbasis Kunyit Asam serta Kajian Toksisitas dan Stabilitasnya Selama Penyimpanan
Abstrak: People believe that the mixture of turmeric and tamarind extracts used in jamu drink had a specific function for human health. This research was purposed to improve sensory characteristic and antioxidant capacities of turmeric and tamarind based functional drink. This research was done in pre-research and main research. In pre-research formulation of turmeric and tamarind based functional drink was done by mix of 5, 10, 15, 20, and 25 % v/v turmeric with 5 % tamarind extract with analysis of antioxidant, pH, and total phenol components. In main research sensory characteristic diversification formulation were done by addition of 0.5, 1.0, and 2.0 % v/v cinnamon, nutmeg, and lime extract and followed by antioxidant capacity and sensory characteristic analysis. The chosen formula was followed by acute toxicity analysis to decide LD 50 and Arhennius accelerated method to decide stability of the chosen formula. The pre-research result showed that mixture of 10 % v/v turmeric and 5 % tamarind based functional drink with addition of 2% v/v lime extract was the chosen formula with 99.594 ppm AAE antioxidant capacity and 97.451 ppm total phenol components. The main research showed that turmeric and tamarind based functional drink diversification with addition of 2 % v/v lime extract was the chosen formula with 103.761 ppm AAE antioxidant capacity and stable in 59 days at room temperature (300C) and 178 days at chiller temperature (50C). Acute toxicity analysis of the chosen formula showed that this chosen formula had an unclassified zone of LD50 which means the chosen formula had very low acute toxicity level.
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Judul: Prolapsus uteria dan penanggulangannya
Abstrak: Prolapsus uteri adalah penyembulan mukosa uterus dari badan melalui vagina. Penyembulan ini dapat total dan dapat pula sebagian. Umumnya terjadi setelah melahirkan. Prolapsus uteri disebabkan karena pada saat melahirkan, hormon oxytocin yang dihasilkan oleh kelenjar hipofise posterior sangat meningkat, sehingga gerak peristaltik, perejanan urat daging dan diafragma berlangsung terus menerus dengan kuat, meskipun foetus telah lahir. Faktor predisposisi prolapsus uteri adalah hewan yang telah berumur tua dan selalu di kandangkan sepanjang tahun, sehingga menyebabkan relaksasi ligamentum penggantung uterus. Infeksi yang disebabkan oleh kuman penyebab abortus serta batuk yang kronis lebih mendorong terjadinya prolapsus uteri.
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