Context: Amoxicillinsodium and gentamicin sulfate are commonly antibiotics which used for infection treatment. In Indonesia, injection of antibiotics can be administered concurrently with intravenous infusion. Injection is mixed into the infusion bottle or directly injected into infusion tubing. Before use, mixed of antibiotics and intravenous infusion is usually stored in a refrigerator to maintain stability. Aims: The study was designed to examine the stability of amoxicillin sodium and gentamicin sulfate in intravenous infusions. Methods and Material: Each of Amoxicillin sodium and Gentamicin sulfate was mixed into the ringer's dextrose infusion and ringer's lactate infusion at room temperature (27 0 C) and cold temperature (4 0 C) for 24 hours. The concentration of antibiotics were measured with Reversed-Phase High Performance Liquid Chromatography for 0, 1, 2, 3, 4, 5, 6, and 24 hours after antibiotics mixed to intravenous infusions. Results: Quantitative analysis was conducted by RP-HPLC, because this instrument give good separation of antibiotics from other components of intravenous infusion. The values of linearity, accuracy, precision, limit of detection and limit of quantification are fullfilled the criteria for HPLC validation. The stability of Amocixillin sodium influenced by the infusion type, temperature and time, while the stability of Gentamicin sulfate is only influenced by the infusion type. Conclusion: Amoxicillin sodium is more stable in ringer's lactate infusion, whereas Gentamicin sulfate is more stable in ringer's dextrose infusion.
Kefir is a fermented beverage that has probiotic properties and often used as a cosmetic or ointment raw material. Its lactic acid content is classified as AHA (alpha hydroxy acid) which is known good for skin health. The objectives were to study the influence of temperature, fermentation and storage time on the amount of lactic acid, pH and viscosity of kefir. Fermentation of kefir was performed at two different temperatures (room temperature and 37 o C) for 24 and 48 h. Storage condition of kefir products was performed at cold and room temperature for 4 to 28 d. The content of lactic acid was based on the total organic acid determined using acid-base titration. The results showed that the average content of lactic acid in 48 h-fermented kefir at room temperature and 37 o C were 0.9 to 2.2% with pH and viscosity characteristics were 4.1 to 4.3 and 1400 to1600 cPs, respectively. Meanwhile, during 24 d of storage, the average content of lactic acid was 1.97 to 3.54%, where pH and viscosity characteristics were 3.5 to 4.5 and 3400 to 6400 cPs, respectively. The optimum storage time of goat milk kefir is obtained on days 4 to 12 and they can be stored for up to 24 days without deterioration of kefir products.
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