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Characterization and release profile of sodium diclofenac halal hard shell capsules made from k-carrageenan and xanthan gum with sorbitol plasticizer Susanti, Tri; Wafiroh, Siti; Hendradi, Esti; Pudjiastuti, Pratiwi
Journal of halal product and research (JPHR) Vol 3, No 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.1-8


Halal hard shell capsules are importantly needed by Indonesian consumers, who are predominantly Muslim, to substitute mostly used and commercially available products made from non-halal ingredients such as gelatin. The objective of this study is to prepare, characterize, and evaluate halal hard shell capsules made from k-carrageenan-xanthan gum with sorbitol as the plasticizer with diclofenac sodium as the model drug. Hardshell capsules were prepared with combinations of κ-carrageenan-xanthan gum at a weight ratio of 4:2 with the addition of 70% sorbitol, which added at a varied volume of 0.25; 0.50; 0.75; and 1.00 mL. Characterization of halal hard shell capsules includes swelling degree, tensile strength, Fourier Transformed Infrared (FTIR) and Scanning Electron Microscope (SEM), as well as disintegration test. The diclofenac sodium profile release was evaluated through the dissolution test at pH 6.8. The best physical characteristics were obtained by preparing capsule shells with a mixture of carrageenan-xanthan gum at a weight ratio of 4:2 with the addition of 0.25 mL sorbitol. The evaluation of Halal hard shell capsules showed that it had a swelling rate of 3.46% in water media, stress modulus of 28.6 MPa, strain modulus of 4.3 MPa, and modulus young of 362,3%, as well as disintegration time of capsules, was 51.8 minutes at pH 6.8. The dissolution test showed that diclofenac sodium was released at a level of 2.7% for 16 minutes. Based on this data, it can be concluded that the Halal hard shell capsule of κ-carrageenan-xanthan gum with the addition of sorbitol can be used as an alternative for the gelatin capsule with more controlled release.
SOSIALISASI MANFAAT DAN PEMBUATAN NATTO DAN SOY YOGURT MELALUI KEGIATAN WEBINAR DAN PRAKTEK Sumarsih, Sri; Baktir, Afaf; Khairunnisa, Fatiha; Harsini, Muji; Purwaningsih, Aning; Wafiroh, Siti; Hartati, Hartati; Purkan, Purkan; Hadi, Sofijan
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v7n1.p103-107


Natto and Soy Yogurt are fermented food products that are very beneficial for improving health. This community service activity aims to socialize the benefits and make them known to the wider community. However, community service activities during the Covid-19 pandemic cannot be carried out face-to-face and have activities with the community in large numbers. Therefore, this community service activity was carried out through webinar and practical activities. Online seminars was chosen so that the coverage was wider and more people could participate in the pandemic. Face-to-face and community activities are carried out with a limited number of participants, according to health protocols. The level of success, benefit and acceptance of the community from this community service activity is known from the responses of the participants during the activities. Based on the results of the assessment/ response of participants who were present virtually and those present at the location, In general it can be concluded that the PKM activity entitled "socializing the benefits and making natto and soy yogurt through webinars and practices" is going well, but better preparation is still needed.The material presented by the resource person is suitable for the current pandemic conditions, easy to understand, easy to practice and can be developed for home businesses. The Zoom Meeting application can be used as a medium for community service activities in pandemic conditions even though it still cannot reach the wider community.  Keywords: Socialization, natto, soy yogurt, webinar, practical