Abstract Background: Borax and Formalin are often misused by naughty producers as additional preservatives in children's snacks such as cilok, meatballs, noodles and other foods. BPOM data shows that throughout 2012, the incidence of poisoning due to consuming food occupied the highest position, namely 66.7%, one of the causes of food poisoning was the presence of chemical contamination in children's snack foods, such as borax and formalin. The accumulation of these substances in the body can have a negative impact on health. Purple trumpet flower is a simple detection material to find out the presence of borax and formalin in food. The aim of community service is to increase knowledge in mothers of school-age children, how to detect simple borax and formalin in children's snacks with purple trumpet flowers. Methods: The method by means of detection training is how to detect simple borax and formalin in children's snacks with purple trumpet flowers. Results: From the results of community service, that mothers with 90% of school-age children can do a simple way of detecting borax and formalin in children's snacks with purple trumpet flowers. Conclutions: that mothers of school-age children can do a simple way of detecting borax and formalin in children's snacks with purple trumpet flowers.
Cholesterol Blood, Red Onion (Allium Cepa, L.), Hyperlipidemia. Changes in lifestyle, diet, and advances in technology may lead to a decline in physical activity in the community, resulting in the occurrence of energy imbalance. Hyperlipidemia was a condition to an increase in cholesterol and or triglyceride serum upper limit of normal. Onion (Allium cepa, L) contains quercetin in high enough levels can reduce total cholesterol. This study used a sample of onion powder capsules that aims to determine the effect of onion (Allium cepa, L.) to decrease blood cholesterol levels in patients with hyperlipidemia. This research is a pre-experimental design, wherein the treatment group was given capsules of onion (Allium cepa, L.) using a randomized experimental design pretest-Post test Group Design. This study uses the Shapiro Wilk normality test with the sample amounted to 31 people. Based on the results of non-parametric Wilcoxon statistical test showed that cholesterol levels before taking capsules red onion ranged between 226 mg/dl and 370 mg/dl with an average of 281.7 mg/dl. While cholesterol levels after consuming capsules onion ranged between 129 mg/dl and 400 mg/dl with an average of 273.7 mg/dl. The value of p = 0.737 (α ˃ 0.05) means that there is not a statistically significant effect capsule onion powder to decrease cholesterol levels.
SPF, Kayumanis, Pomegranate, Lotions. The Sun produces ultraviolet radiation that causes damage to the skin texture, premature aging, burning skin reactions and skin cancer in exposed skin in a long period. One of the ways to protect skin from UV radiation use sunscreen lotions. Stem bark of cinnamon (Cinnamomun burmani) and pomegranate peel (Punica granatum) is known as an antioxidant activity and have a compound that is potentially as sunscreens. This research aims to know the activity of sunscreen with an SPF value of sunscreen lotions of pomegranate peel and cinnamon extract and the warming rays of the Sun and closed space. The determination of the value of the sun protection factor is done with methods of in vitro in Mansur using spectrophotometer UV-Vis. SPF Value calculated based on the Absorbance at a wavelength of 290-320 nm. The result is a non parametric Test is analyzed using Mann-Whitney test. Results of organoleptic the colored is yellow brown, like to emultion and shaped the distinctive, smell of cinnamon, less homogeneous, showed the value of pH 5.63, dispersive power 6 cm, adhesion 1.75 seconds and viscosity 5,500 cps. Preparations that are exposed in the Sunlight showed the value of SPF 20.146 whereas preparations stored in enclosed space showed the value of SPF 26.398. The results of statistical tests indicate that there is no difference between the SPF on preparations that are exposed to sunlight and in a closed space with alpha value > 0.05.
Physical Stability, Hedonic, Syrup, Tumeric Tamarind. Tumeric have a benefit as antiinflammation so can be improved in the syrup formula. This research aimed to describe the result physical stability and hedonic test of the tumeric tamarind sirup with differences temperature storing for phormula I was saving in 5 0 C and phormula II was saving in 35 0 C for 24 hours as many 14 cyclic. It was experimental research. This research was done by testing physical stability of the tumeric tamarind sirup include to organoleptic, pH, homogenity and pour time test and also hedonic test. The result research: organoleptic test were no change for two weeks with brownish yellow colour, smell test is tumeric tamarind, flavor test is sweet and tamarind and texture is solid. pH test is stable at 4, homogenity test is stable homogen and pour time test is phormula I was storing in 5 0 C is 8,14 second and 7,84 second, phormula II was storing in 35 0 C is 5,04 second and 4,14 second for 24 hour as many 14 cyclic. Hedonic test was showed result for first week at temperature 5 0 C is 40% of respondents are very like, 40% of respondents are like and 20% of respondents are dislike, at temperature 35°C is 40% of respondents are very like and 60% of respondents are like. While for second week at temperature 5 0 C is 60% of respondents are very like and 40% of respondents are like, at temperature 35°C is 80% of respondents are very like and 20% of respondents are like.Abstrak: Stabilitas Fisik, Hedonik, Sirup,Kunyit Asam. Kunyit mempunyai manfaat sebagai anti inflamasi sehingga pemanfaatannya dapat dikembangkan dalam bentuk sirup. Tujuan penelitian ini untuk mengetahui gambaran hasil stabilitas fisik dan hedonik sirup herbal dengan perbedaan suhu penyimpanan yaitu formula I disimpan pada suhu 5 0 C dan formula II disimpan pada suhu 35 0 C selama 24 jam sebanyak 14 siklus. Jenis penelitian adalah eksperimental. Penelitian dilakukan dengan menguji stabilitas fisik sirup herbal kunyit asam yang meliputi organoleptik, pH, homogenitas dan waktu tuang serta uji hedonik. Hasil pengamatan organoleptis tidak mengalami perubahan selama 2 minggu yaitu warna kuning kecoklatan pekat, bau khas kunyit asam, rasa asam manis dan bentuk cair. Hasil uji pH tetap stabil yaitu 4,uji homogenitas adalah tetap homogen dan hasil waktu tuang formula I disimpan pada suhu 5 0 C yaitu 8,14 detik dan 7,84 detik dan formula II disimpan pada suhu 35 0 C yaitu 5,04 detik dan 4,14 detik selama 24 jam sebanyak 14 siklus. Untuk uji hedonik menunjukkan hasil respon pada minggu I suhu 5°C yang sangat suka 40%, suka 40% dan tidak suka 20%, pada suhu 35°C memberikan nilai respon yang sangat suka 40%, suka 60%. Sedangkan pada minggu II suhu 5°C yang sangat suka 60%, suka 40%, pada suhu 35°C memberikan nilai respon yang sangat suka 80%, suka 20%.
Background: Mask is one of the effective facial skin cleanser. Mask has merit as deep cleansing,it's cleaning the dirt on the skin layer deeper, binds skin cells that have died, refine pores of the skin, clean the remnants of excess fat on the surface of the skin's face, reduce skin irritation, smoothing layer outer skin and nourish the skin, so it looks bright. This study uses papaya leaf extract has a content of the enzyme papain, alkaloids, pseudokapain, glikosid, karposid and saponins. Alkaloid contained in papaya leaves is a kind karpain which has anti bacterial activity. The advantages of the mask is the method of production can be prepared in a simple way. Masks in this study is made in the form of powder to make it easier to use and storage. Method: This study have purpose to determine the results of mask powder formulation of papaya leaf extract as an anti acne that meet the test parameters include physical, organoleptic test, water content test, pH test, and flow rate of irritation test. Result: This research is experimental observation. The results of organoleptic test mask bone-white powder, scented roses and soft textured, the results of water content of 7.5%, a flow rate of over 9 seconds, pH of 6.35. Conclusion: The results of irritation test to the 20 volunteers did not show any reaction of irritation
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