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All Journal Majalah Kulit, Karet, dan Plastik JURNAL PHARMASCIENCE Animal Production : Indonesian Journal of Animal Production
Dwi Ningsih, Dwi
BBKKP
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Medicine & Pharmacology Veterinary

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Aktivitas Antidiabetes dari Fraksi Air Lingzhi (Ganoderma lucidum (Curtis) P. Karst)) pada Tikus Diabetes dengan Induksi Aloksan Ningsih, Dwi
JURNAL PHARMASCIENCE Vol 2, No 1 (2015): JURNAL PHARMASCIENCE
Publisher : JURNAL PHARMASCIENCE

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Abstract

AbstrakPenelitian ini dirancang untuk mengetahui pengaruh fraksi air G. lucidum dalam menurunkan kadar glukosa darah dan ekspresi p53 pada jaringan pankreas tikus diabetes yang diinduksi aloksan. Tiga puluh enam tikus dibagi menjadi enam kelompok yaitu normal, diabetes, glibenklamid dan tiga dosis fraksi air pengobatan kelompok G. lucidum (225, 450, dan 675 mg / KgBB). Tikus diabetes diinduksi aloksan intraperitoneal pada dosis 150 mg / KgBB. Keadaan diabetes terjadi pada hari ke-3 setelah pemberian aloksan dan menunjukkan peningkatan kadar darah sampai 274,00 ± 15,11 mg / dL. Pemberian oral fraksi air G. lucidum dan glibenklamid selama 9 hari setelah kondisi diabetes secara signifikan mengurangi kadar glukosa darah (P <0,05). Pada hari ke-10 setelah pengobatan, tikus yang dimatikan dan jaringan pankreas diambil untuk pengujian Haematoxyllin eosin. Hasil penelitian menunjukkan bahwa fraksi air G. lucidum menghambat apoptosis sel β. Perubahan morfologi jaringan pankreas dalam keadaan diabetes secara signifikan menurun dan berubah menjadi keadaan normal setelah pemberian berulang fraksi air G. lucidum.  Kata kunci: fraksi air  G. lucidum, Aloksan monohidrat, Diabetes melitus  AbstractThe present study was designed to investigate the influence of water fraction of G. lucidum toward lowering blood glucose level and p53 expression in pancreatic tissues in alloxan-induced diabetic rat. Thirty six rats were divided into six groups i.e. normal, diabetic, glibenclamide and three dosage of treatment water fraction of G. lucidum groups (225, 450, and 675 mg/KgBW).  Diabetic rats were induced by alloxan monohidrate intra peritoneally at the dose of 150 mg/KgBW. Diabetic state occurred on the 3rd day after alloxan administration and it was showed increasing blood level until 274.00 ± 15.11 mg/dL. Orraly administrations of water fraction of G. Lucidum and glibenclamide for 9 days after diabetic condition  were significantly reduce of blood glucose level (P<0.05). At the day 10th after treatment, rats were sacrified and the pancreatic tissues were harvested for Haematoxyllin eosin. The results showed that water fraction of G. lucidum inhibit the β cell apoptotic. The morphological change of pancreas tissue in a diabetic state was significantly decreased and turned into normal state after repeated administration of water fraction of G. Lucidum.  Keywords   : Water fraction of G. Lucidum,  Alloxan Monohidrat, Diabetes Mellitus
Pembuatan bahan penyamak nano nabati dan aplikasinya dalam penyamakan kulit Herminiwati, Herminiwati; Waskito, Sri; Purwanti, Christiana Maria Herry; Prayitno, Prayitno; Ningsih, Dwi
Majalah Kulit, Karet, dan Plastik Vol 31, No 1 (2015): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (604.224 KB) | DOI: 10.20543/mkkp.v31i1.180

Abstract

This study aimed to create nano vegetable tanning materials of acacia bark extract. The process started with size reduction of acacia bark (16.7 mm x 4.9 mm x 1.8 mm), followed by counter current extraction of acacia bark with water at 80ºC with 1:3 bark to water ratio in order to obtain extracts with density of 9-10ºBe. Drying was done with a spray dryer. Particle size of the resulting powders was measured with particle size analyzer. Planetary ball mill was used for 6 hours to obtain average particle size of 72.9 nm. A variety of vegetable tanning materials were applied in the vegetable tanning process with varied concentrations of 15, 20, and 25%. The use of 25% nano vegetable tanning material of acacia bark extract gave the best results compared to liquid extract of acacia bark and mimosa. The properties of the leather obtained were tensile strength of 27.04 kg/cm2, elongation at break of 50%, shrinkage temperature of 84oC, and degree of tannage of 79.65%.Keywords: vegetable tanning material, nano particle, acacia bark, extraction, planetary ball mill.ABSTRAKPenelitian ini bertujuan untuk membuat bahan penyamak nano nabati dari ekstrak kulit kayu akasia. Proses pembuatannya dilakukan melalui tahapan pengecilan ukuran kulit kayu akasia (16,7 mm x 4,9 mm x 1,8 mm), dilanjutkan dengan ekstraksi kulit kayu akasia secara counter current menggunakan air 1:3 dengan suhu air awal 80ºC sehingga diperoleh ekstrak dengan densitas 9-10ºBe. Pengeringan dilakukan dengan spray dryer. Serbuk hasil spray dryer diukur partikelnya dengan particel size analyzer, kemudian diteruskan dengan pengecilan ukuran menggunakan planetary ball mill selama 6 jam sehingga diperoleh partikel berukuran rata-rata 72,9 nm. Berbagai bahan penyamak nabati diaplikasikan dalam proses penyamakan nabati pada kadar 15, 20, dan 25%. Penggunaan ekstrak nano nabati kulit kayu akasia sebesar 25% memberikan hasil terbaik dibanding ekstrak cair kulit kayu akasia maupun mimosa impor. Kulit tersamak yang dihasilkan memiliki kuat tarik sebesar 27,04 kg/cm2, kemuluran sebesar 50%, suhu kerut sebesar 84oC, dan derajat penyamakan sebesar 79,65%.Kata kunci: bahan penyamak nabati, partikel nano, kulit kayu akasia, ekstraksi, planetary ball mill.
Pemanfaatan air olahan wetland di Sitimulyo dalam pembuatan kulit pikel domba Ningsih, Dwi; Martianto, Teguh; Harjanto, Syaiful
Majalah Kulit, Karet, dan Plastik Vol 28, No 2 (2012): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (712.233 KB) | DOI: 10.20543/mkkp.v28i2.111

Abstract

ABSTRACTResearch has been done to study the effects of treated wetland water utilization in Sitimulyo on the making of pickled sheepskin. The treated wetland water on the making of pickled sheepskin was done by using three variable ratio of wetland water: water that is 100:0; 75:25; 50:50. Used as a comparison was control or without any additional water wetland. Skin that was used as much as 12 pieces of sheepskin divided into 4 groups and 3 pieces of leather for each treatment. Quality parameters observed include skin moisture content, salinity, pH, and organoleptic observation. From the results showed that the treated wetland water in Sitimulyo not meet the water requirements for tanning leather according to SNI 06-0649-1989 on water for vegetable leather tanning process. Pickle skin test results show that the chemical (moisture, salt and pH) and organoleptic not meet the requirements of SNI 06-3537-1994 on quality leather and test methods pickle sheep.ABSTRAKTelah dilakukan penelitian untuk mempelajari pengaruh penggunaan air olahan wetland yang ada di Sitimulyo dalam pembuatan kulit pikel domba. Air olahan wetland dalam pembuatan kulit Pikel dilakukan dengan 3 variabel perbandingan air wetland:air bersih yaitu 100:0; 75:25; 50:50. Sebagai pembanding digunakan kontrol atau tanpa tambahan air wetland. Kulit yangdigunakan sebanyak 12 lembar kulit domba dibagi dalam 4 kelompok dan 3 lembar kulit untuk masing-masing perlakuan. Parameter mutu kulit yang diamati meliputi kadar air, kadar garam, pH, serta pengamatan organoleptis. Dari hasil penelitian menunjukkan bahwa air olahan wetland yang ada di Sitimulyo belum memenuhi persyaratan air untuk penyamakan kulit sesuai SNI 06-0649-1989 mengenai air untuk proses penyamakan kulit samak nabati. Hasil uji kulit pikel menunjukkan bahwa secara kimia (kadar air, garam dan pH) dan organoleptis tidak memenuhi persyaratan SNI 06-3537-1994 mengenai mutu dan cara uji kulit pikel domba.
Milk Tofu Onde Quality Ningsih, Dwi
ANIMAL PRODUCTION Vol 4, No 1 (2002): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

The study on “The Quality of Milk Tofu Onde” observed from its crispiness,colour,taste and texture was conducted to socialise the product of milk. Onde is a kind of snack which is popular in Indonesia and it easy to produce with simple eguipment. As much as 562.5 gs fresh milk tofu, 562.5 gs wither milk tofu and 1500 gs of wheat flour for the purpose of study. Data on crispiness, colour, taste and texture of milk tofu ande expressed in score, were obtained through 20 panelists and was analized with Randomized Group Design followed by an orthogonal polynomial teast. The first factors were sort of tofu (T) e.i fresh milk tofu and wither milk tofu. The second factors were level of tofu (S) e.i 50 percent, 75 percent and 100 percent of wheat flour or their proportion (g) were (125:125); (187.5:62.5); (100:0). The study showed that milk tofu onde from wither milk more crispy significantly (P>0.01) than those from fresh milk.  The level of tofu gave a significant effect (P>0.01) on crispiness. This was shown by  a quadrater  regression of : Y1 = c9.0712  + 0.5093X c  0.0030X2 and Y2 = c3.3865 + 0.4949X c 0.0033X2 for fresh milk tofu and wither milk tofu respectively. Milk tofu onde from wither milk more brownnes significantly (P>0.01) than those fron fresh milk. The level of  tofu gave a significant effect (P>0.01) on colour. This was shown by a linier regression of Y1 = 8.4244 + 4.4625x and Y2 = 8.7734  + 10.0745X for fresh milk tofu and wither milk  tofu respectively. Milk tofu onde from wither milk more delicious significantly (P>0.01) than those from fresh milk. The level of tofu gave a significant effect (P>0.01) on taste. This was shown by a linier regressions of Y1 = 8.3383 + 0.0422 X and by a quadrater regression of Y2 = 3.5200 + 0.5156 X – 0.0033 X2 for fresh milk tofu and wither milk tofu respectively. Texture of milk tofu onde from fresh milk more dense significantly (P>0.01) than tose from wither milk. The level of tofu gave a significant effect (P>0.01) on texture. This was shown by a linier regressions of Y1= 5.4150 + 11.9630 X and Y2= 10.7880 + 1.5633 X for fresh milk tofu and wither milk tofu respectively. The study indicated that milk tofu onde from wither milk being more crispy, brownness, delicious and denseless texture than those from fresh milk. The best level of milk tofu was 75% on daugh. (Animal Production 4(1): 11-20 (2002)Key words : “Milk tofu onde”, crispiness
Co-Authors Christiana Maria Herry Purwanti, Christiana Maria Herry Herminiwati Herminiwati, Herminiwati Prayitno Prayitno Sri Waskito, Sri Syaiful Harjanto, Syaiful Teguh Martianto, Teguh