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DISOLUSI ASAM MEFENAMAT DALAM SISTEM DISPERSI PADAT DENGAN PEG 4000 Yulias Ninik Windriyati; Sugiyono Sugiyono; Lies Sunarliawati
Jurnal Ilmu Farmasi dan Farmasi Klinik JURNAL ILMU FARMASI DAN FARMASI KLINIK VOL.11 NO.2 DESEMBER 2014
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.046 KB) | DOI: 10.31942/jiffk.v11i2.1367

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ABSTRACTMefenamic acid is an analgetic that insoluble in water and classified into class II in theBiopharmaceutic Classification System (BCS), therefore the dissolution become the rate limitingstep of absorption process and bioavailability. Several approaches are required to improve thedissolution like preparation of solid dispersion. The aim of this research is to know the dissolutionof mefenamic acid in solid dispersion system with PEG 4000.Solid dispersion of mefenamic acid-PEG 4000 were prepared by fusion method withcontain PEG 4000 for FI (20%), FII (40%), FIII(60%), FIV (80%) and FV (100%) respectivelywere compared with the weight of mefenamic acid. The powder of solid dispersion systems wereinvestigated for its recovery and dissolution in medium fosfat buffer pH 7.4 until 60 minutes. Puremefenamic acid and the physical mixture with polimer were used as compared powders. Theresult of dissolution testing were revealed by Dissolution Efficiency (DE60)The result showed that PEG 4000 can increased the dissolution of mefenamic acid fromsolid dispersion systems. The DE60 of mefenamic acid-PEG 4000 from FI 30,41%; FII 30,60%;FIII 36,19%; FIV 36,42%; FV 41,92%; and the physical mixture of FV 23,63% respectively. Thevariations of concentration of PEG 4000 in this solid dispersion not influence the dissolution ofmefenamic acidKeywords : Mefenamic acid, PEG 6000, PVP, solid dispersion, dissolution
PENGARUH VARIASI KADAR GETAH SAGU (Metroxylon sagus Rottb) SEBAGAI BAHAN PENGIKAT TERHADAP SIFAT FISIK DAN PELEPASAN TABLET DEXAMETHASON sugiyono sugiyono; Irawan Sukma
Jurnal Ilmu Farmasi dan Farmasi Klinik Jurnal Ilmu Farmasi & Farmasi Klinik Volume 12 No.2 Desember 2015
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.09 KB) | DOI: 10.31942/jiffk.v12i2.1406

Abstract

ABSTRACT  Sago resin is the exudat from the plant sago (Metroxylon sagus   Rottb.) from of gels and substances classified as anionic polysaccharides, colloidal nature with consistency and power of adhesive material resembling, it can be used as a binder tablets. This study aims to determine the effect of differences levels of sago resin variation as the ingredient binder dexamethason tablet the physical properties and release. Sago resin comes from the plant of sago then filtered (cleaned of impurities), blended into a fine powder to the next level with mucilago made FI (1%); FII (3%); FIII (5%); FIV (7%) and FV (10%). The sago resin mucilago is used a binder in the manufacture of granule with wet granulation method. The physical properties tested of the granule include flow time, repose of angle and compresibility. Tablets obtained its physical an chemical properties of the tested include uniformity of weight, hardness, friability, disintegration time, disolution and determination of concentration the active substances. The data obtained analyzed by comparing the theoretical approach with the relevant literature and statistically analyzed using corellation regretion alalyzed with a level of  95%  The results obtained showed that the granules and tablets of all formulas meet the requirements of physical and chemical properties of a good tablet. The addition concentration of the sago resin as a binder causes the tablet hardness and disintegration time there is a significant difference between the formulas, while the release of the active substance and content uniformity tablets is not influenced by the increase in the concentration of sago resin. Keywords: Sap Sago, Wet Granulation, Dexamethason Tablet 
ANALISIS KANDUNGAN BORAKS SEBAGAI BORON PADA GENDAR YANG DIPRODUKSI OLEH INDUSTRI RUMAH TANGGA DI DAERAH AMBARAWA sugiyono sugiyono; siti musinah; rukhanah rukhanah
Jurnal Ilmu Farmasi dan Farmasi Klinik JURNAL ILMU FARMASI DAN FARMASI KLINIK VOL. 6 NO. 1 JUNI 2009
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (117.762 KB) | DOI: 10.31942/jiffk.v6i1.815

Abstract

ABSTRACTGendar is a type of food produced by adding bleng, which is a chemical compound containing borax asboros. This research was intended to find out (1) the borax contents in the gendar taken from Ambarawa areas and(2) whether there were significant differences in borax levels contained in fresh gendar, dry gendar, gendar fried infresh vegetable oil and gendar fried in used vegetable oil.This was a non-experimental research with the data analyzed descriptively and analytically. The variablesmeasured were borax levels, acting is boros, contained in fresh gendar, dry gendar, gendar fried in fresh vegetableoil and gendar fried in used vegetable oil. The samples for this research were taken randomly from three householdindustried of gendar in Ambarawa areas. The contents of borax were measured using spectrophotometri UV-Vis.The analyses on the borax content in the four types of gendars (fresh gendar, dry gendar, gendar fried in freshvegetable oil and gendar fried in used vegetable oil) used Kruskall-Wallis non-parametric statistical tests followedby Mann-Whitney tests.The analyses showed that all of the four types of gendars really contained borax, as boros, but in diffirentlevels among the diffirent gendars borax contents in the four different gendars taken from Bandungan andSumowono had significant values 0,182 and 0,643 respectively (P > 0,05), contents in the four different gendarstaken from Ambarawa areas also had a significant value of 0,004 (P < 0,05), meaning also that there werestatistically significant differences in the borax contents.Keywords : Borax, Gendar, Spectrophotometri UV-Vis.
PENGARUH VARIASI KADAR AMILUM GARUT (Maranta arundinaceae Linn) SEBAGAI BAHAN PENGIKAT TERHADAP SIFAT FISIK DAN KIMIA TABLET PARASETAMOL Sugiyono Sugiyono; Pipit Murdiyani; Yulias Ninik Windriyati
Jurnal Ilmu Farmasi dan Farmasi Klinik Jurnal Ilmu Farmasi & Farmasi Klinik Vol.9 No.2 Desember 2012
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.496 KB) | DOI: 10.31942/jiffk.v9i2.862

Abstract

ABSTRACT Starch had a characteristic that could be used as a binder. Arrowroot starch containing amylose and amylopectin which could be used as a binder. Paracetamol had the flow properties and compactibility badly, it was necessary to make granules by wet granulation method (Voigt, 1984). This study aimed to determine the influence of variations in levels of arrowroot starch as a binder to the physical and chemical properties of paracetamol tablets. This research was conducted by mixing paracetamol with mucilago amylum arrowroot (FI: 5%, FII: 7.5%, FIII: 10%, FIV: 12.5%, and FV: 15%) and were given lactose, sifted, and dried. Granules sifted back, plus primogel and magnesium stearate. Mixed granules tested flow rate, rupose angle and tapping index . The granules was then into tablet and then their physical properties were observed, including weight uniformity, hardness, brittleness, and dissolving time.The active substance content was decided based on Farmakope Indonesia Edisi III. The data gathered were then analyzed theoretically by comparing then against what were stated in the literature and statistic cally tested by using one way ANAVA with a confidence degree of 95%, which was then furthered by using the Tuckey test. The result that the starch contained in the arrowroot could be used as a paracetamol tablet binder. Tablets of all formulas met the requirements of a good tablet physical properties. Hardness and tablet disintegration time increased with increasing levels of arrowroot starch as binder, while the fragility of the tablet decreased. Key words: arrowroot amylum, binder, Tablet parasetamol
PENGARUH PENGGUNAAN AMILUM BIJI DURIAN (Durio Zibethinus L.) SEBAGAI BAHAN PENGHANCUR YANG DITAMBAHKAN SECARA INTERNAL-EKSTERNAL TERHADAP SIFAT FISIK DAN KIMIA TABLET IBUPROFEN Sugiyono Sugiyono; Hilda Shofia Afriliana; Yulias Ninik Windriati
Jurnal Ilmu Farmasi dan Farmasi Klinik Jurnal Ilmu Farmasi & Farmasi Klinik Vol.10 No.1 Juni 2013
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.14 KB) | DOI: 10.31942/jiffk.v10i1.871

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 ABSTRACT Keyword : durian seeds amylum, disintegrant, ibuprofen tablets. Amylum is a polysaccharide inside plant that was saved as a food reserves in fruit seed. One of the amylum contents is amylose, essentially insoluble in cold water but can absorb large amount of water and expand, so it can be used as a disintegrant of tablets. The aim of this research is to find out the influence of the used of durian seeds amylum as a disintegrant that be added internally-externally toward the physical and chemical properties of ibuprofen tablets.Ibuprofen tablets were prepared by wet granulation method, with levels of amylum as a disintegrant were 10% which added the intragranular-extragranular with a ratio of FI (100%:0%), FII (75%:25%), FIII (50%:50%), FIV (25%:75%), FV (0%:100%). Dried granules obtained were then tested its physical properties include flow rate, angle of repose, and compressibility. Tablets were tested in terms of physical and chemical tablets properties include weight uniformity, hardness, friability, disintegration time and active substance content of tablets. Data obtained were analyzed with a theoretical approach that is done by comparing the statistical literature and that is one way ANAVA analysis with 95% confidence level, followed by a Tuckey test.The result obtained shows that all formulation complied with the requirement of good physical and chemical properties of tablet. The added of durian seeds amylum as a tablets disintegrant with internally-externally method causes difference the physical properties of disintegration time ibuprofen tablets in significant, while at hardness and friability there is no difference in significant.
Pendugaan Umur Simpan Produk Granula Ubi Kayu Menggunakan Model Isoterm Sorpsi Air (Shelflife Prediction of Cassava Granule using Moisture Sorption Isotherm Model) Sugiyono Sugiyono; Hoerip Satyagraha; Wiwiek Joelijani; Elvira Syamsir
JURNAL PANGAN Vol. 21 No. 3 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v21i3.167

Abstract

Penelitian ini bertujuan untuk menentukan umur simpan produk granula ubi kayu dengan menggunakan model isoterm sorpsi air dan pendekatan kadar air kritis. Kurva isoterm sorpsi produk granula ubi kayu berbentuk sigmoid. Uji ketepatan model persamaan kurva isoterm sorpsi menunjukkan bahwa model Henderson paling tepat menggambarkan kurva isoterm sorpsi granula ubi kayu. Granula ubi kayu memiliki kadar air awal 4,92 persen (bk) dan kadar air kritis 15,24 persen (bk). Hasil perhitungan menunjukkan bahwa granula ubi kayu yang dikemas dalam LDPE, MDPE dan PP pada RH 95 persen mempunyai umur simpan masing-masing 256 hari (8.5 bulan), 427 hari (14 bulan), dan 693 hari (23 bulan).The objective of this research was to predict the shelf life of cassava granule using moisturesorption isotherm model based on critical moisture approach. The sorption isotherm curve of the product showed to be sigmoidal. The Herderson model was found to be the best-fit for the product The product had an initial moisture content of 4.92 percents (db) dan a critical moisture content of 15.2 4percents (db). Based on calculations, the shelf life of cassava granules packaged in LDPE, MDPE, PP and stored at relative humidity of 95 percents, had shelf lives of 256 days (8.5 months), 427 days (14 months), and 693 days (23 months) respectively 
The Impact of the Heutagogy Approach on Responsibilities for Online Learning in Statistics Courses Endang Mulyati Ningsih; Ngabdul Munif; Sugiyono Sugiyono
Pedagogi: Jurnal Ilmu Pendidikan Vol 22 No 1 (2022): Pedagogi: Jurnal Ilmu Pendidikan
Publisher : Fakultas Ilmu Pendidikan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pedagogi.v22i1.1189

Abstract

This study aims to determine: (1) learning responsibilities and; (2) positive, negative and accompaniment impacts that occur after learning statistics using the heutagogy approach. This study uses an impact evaluation method with a goal free evaluation model. The population of this study was 104 students who took the Statistics course in the Odd Semester 2020. The sample was selected using a systematic technique as many as 82 students. The research data were collected from grades and assignments documents, interviews and learning responsibility questionnaires. The quality of the instrument was controlled using item validity and reliability with a halving technique. The validity of the qualitative data was controlled by means of document triangulation and interviews. The results showed: (1) the highest learning responsibility was in the learning effort, followed by discipline, independence, motivation and honesty; (2) the positive impact is felt by students in the upper group because they are more successful in learning anytime and anywhere, the negative impact is felt by the lower group because it opens up opportunities to look for examples of friends' answers. The impact of the accompaniment is that there is cooperation in the face of difficulties
REFOCUSING, RELOKASIANGGARAN DAN PERTANGGUNGJAWABAN APBD DALAM MASA PANDEMI COVID-19 DI PROVINSI PAPUA BARAT TAHUN 2020 Sugiyono Sugiyono; Adolf Z.D. Siahay; Simson Werimon
KEUDA (Jurnal Kajian Ekonomi dan Keuangan Daerah) Vol 6, No 3 (2021)
Publisher : Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (808.04 KB) | DOI: 10.52062/keuda.v6i3.1886

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Sugiyono, 2021. Refocusing, Budget Reallocation and Accountability of the Regional Budget during the 2020 West Papua Covid-19 Pandemic, supervised by Mr. Adolf Z. D. Siahay, as Advisor I and Mr. Samson Werimon, as Advisor II. The purpose of this study was to analyze the impact of refocusing, budget relocation and budget accountability during the 2020 West Papua Covid-19 pandemic.This type of research is qualified as descriptive qualitative research with data collection techniques obtained through observation, interviews, documentation and internet access. Primary data in this study were interviews with the Head of BPK Representative for West Papua Province and Head of BPKAD for West Papua Province and secondary data was obtained from Financial Audit Reports by BPK in 2019 and 2020.The results of the study prove that the Covid-19 Pandemic has a very wide impact both in terms of government, politics, and the economy as well as society, including the drastic decline in the performance of APBD management. The 2020 Covid-19 Fund Allocation was Rp. 779,114,469,608.75, with an absorption value of 36.56%. The Weakness of the 2019 APBD Management was 0.028% while the 2020 APBD management performance decreased by 0.390%. The percentage of the Covid-19 budget management performance value in 2020 was found to be lower by 11.81% or the management was less than optimal.
PEMBINAAN GURU DENGAN SISTEM ANGKA KREDIT Sugiyono Sugiyono
Jurnal Cakrawala Pendidikan No 1 (2002): CAKRAWALA PENDIDIKAN EDISI FEBRUARI 2002,TH XXI. NO.1
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v1i1.7473

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This research was aimed to evaluate the effectiveness of teacher's functional rank advancement by using Credit Number System. The policy of using credit number system in teacher's functional rank advancement is based on a decree ofMen-Pan in 1989 connected with decree No. 84 in 1993. The research was performed by means ofqualitative method. The source of data consists of the teachers, Principals,  Evaluating Team, and documentation. Data~gathering was triangulation, and data analysis was done by means of inductive methods through the process of data reduction, data display, and verification. Credibility of the data was examined through extended observation, improving persistence, triangulation, peer-check, and member check. The result showed that, first, the system of teacher's rank advancement by using credit number was perceived both positively and negatively. For potential teachers, this system better than pervious automatic rank advancement, but those who were indolent and not quite smart will give negative response, because teacher's wO,rk load will be heavier. Second, this credit grade system has actually not yet effective,as it cannot improve the teacher's motivation, achievementand professionalism; almost all proposals of rank advancement up to level IVla will be granted (without any obstacle) so that it seems like the automatic rank advancement; there was no--" correlation between the rank and teacher's professionalism; and after 13 years of application there was no teacher who can achieve the rank ofIV/c or over. Third, the main obstacle faced by the teachers in collecting the credit number for rank IVIb and above was in term of profession improvement (making paper, writing journal, doing research, etc). Fourth, although this system of teacher's rank advancement was not yet effective, the better system has not been found dealing with the era of regional autonomy. The system of teacher's rank advancement by using credit number was still considered the best compared to other systems. In that case, the effectiveness of this system should be improved by developing the ·promotion system of functional rank as that ofthe university lectures, where the amount of functional allowance is suited to the rank level. Besides,  there should be enough fund to perform seminars, do researches and write scientific paper; the procedure ofproposing rank advancement be made sample; and the evaluating team should master their work field and professional.
Pengembangan Produk Makaroni dari Campuran Jewawut (Setaria italica L.), Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) dan Terigu (Triticum aestivum L.) (Development of Macaroni Products Made from Mixtures of Foxtail Millet (Setaria italica L.) Flour, Purple Sweet Potato (Ipomoea batatas var. Ayamurasaki) and Wheat (Triticum aestivum L.) Flour) Fitriani Fitriani; Sugiyono Sugiyono; Eko Hari Purnomo
JURNAL PANGAN Vol. 22 No. 4 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i4.136

Abstract

Jewawut (Setaria italica L.) dan ubi jalar (Ipomoea batatas) adalah tanaman pangan lokal yang pemanfaatannya belum optimal. Salah satu usaha yang dilakukan adalah diversifikasi produk olahannya menjadi makaroni. Penelitian ini bertujuan untuk membuat formulasi makaroni dari jewawut, ubi jalar ungu, dan terigu (Triticum aestivum L.). Hasil penelitian menunjukkan bahwa makaroni terbaik adalah pada formulasi tepung jewawut 40 persen, ubi jalar ungu 50 persen dan terigu 10 persen dengan proses pembuatan terbaik yaitu adonan dikukus selama 10 menit. Makaroni terbaik memiliki skor kekerasan 3063,13 gf, kadar air 7,02 persen bb, kadar abu 3,26 persen bk, lemak 4,64 persen bk, protein 11,43 persen bk, karbohidrat 80,67 persen bk, serat kasar 6,88 persen bk dan aktivitas antioksidannya 661,25 mg vitamin C eq/kg makaroni. Hasil uji organoleptik dan fisik pada penyimpanan selama 5 minggu menunjukkan bahwa produk makaroni tidak banyak mengalami perubahan pada suhu ruang.Foxtail millet (Setaria italica L.) and sweet potato (Ipomoea batatas) are local food commodities which have not been utilized optimally. These food commodities can actually be utilized in the production of various food products. The objective of this study was to develop macaroni products made from mixtures of foxtail millet flour, purple sweet potato, and wheat flour. The results showed that the best formulation of macaroni product was the mixture of 40 percent foxtail millet flour, 50 percent purple sweet potato, and 10 percent wheat flour that was steamed for 10 minutes. The best macaroni product had properties of 3063.13 gf hardness, 7.02 percent moisture, 3.26 percent ash, 4.64 percent fat, 11.43 percent protein, 80.67 percent carbohydrate, 6.88 percent dietary fiber and antioxidant activity of 661,25 mg vitamin C eq/kg. The organoleptic and physical characteristics of the macaroni products did not change much during five weeks storage at room temperature.