PERBANDINGAN METODA ROTASI VARIAN DAN INVARIAN DTCWT PADA EKSTRAKSI CIRI CITRA WAJAH

PERBANDINGAN METODA ROTASI VARIAN DAN INVARIAN DTCWT PADAEKSTRAKSI CIRI CITRA WAJA

Perancangan Buku Panduan tentang Cara Membersihkan Abu Vulkanik Secara Mandiri di Kabupaten Magelang

Perancangan buku panduan tentang cara membersihkan abu vulkanik secara mandiri guna meminimalisir dampak-dampak buruk abu vulkanik pada manusia dan lingkungan. Telah dilakukan survei pada 100 orang di Kabupaten Magelang, Jawa Tengah, mengenai pengalaman pembersihan abu, wawancara bersama ahli PVMBG dan BPBD Kabupaten Magelang, serta wawancara dampak abu bagi kesehatan pada seorang dokter. Penelitian ini menghasilkan buku panduan cara membersihkan abu vulkanik dan beberapa media pendukung seperti video motion graphic, infografik, poster dan beberapa unggahan Instagram serta Instagram Story

Perancangan Desain Permainan Pendamping Pelajaran Tingkat Sekolah Dasar untuk CIA

Ketertarikan terhadap dunia anak-anak menjadi salah satu latar belakang Penulis bekerja magang di Majalah CIA. Majalah CIA merupakan salah satu majalah anak yang masih eksis sempai tahun ke-10nya untuk memberikan informasi yang unik dan menarik tentang Indonesia maupun luar negeri kepada anak-anak melalui media baca. Proyek besar yang telah Penulis kerjakan antara lain perancangan konten kreatif Instagram, perancangan banner kampanye Covid-19, dan perancangan desain games untuk guru selama masa Pembelajaran Jarak Jauh (PJJ). Selama kerja magang, Penulis mendapatkan berbagai pengalaman seperti tanggung jawab terhadap beberapa proyek, berhadapan langsung dengan klien, kerja sama tim, kekeluargaan di dalam kantor, dan berinteraksi langsung dengan anak-anak untuk mewakili CIA. Penulis sebagai intern juga diperlakukan sama seperti karyawan lainnya. Kendala terbesar yang Penulis alami adalah perbedaan gaya desain yang diminta oleh Perusahaan. Namun Penulis mampu beradaptasi cepat, sehingga dapat bekerja dengan baik dan tepat waktu. Laporan ini berisi dari awal Penulis mendaftar pekerjaan hingga menyelesaikan kerja magang

In Vitro and In Vivo Anti Hyperglycemic Evaluation of Sterculia quadrifida Bark through The Inhibition of Alpha Glucosidase

Data from the International Diabetes Federation revealed annual increases in the prevalence of diabetes mellitus, which require special attention. Implementation of the ‘back to nature’ trend presents opportunities to overcome this problem. As a medicinal plant, Faloak is widely used by people in Nusa Tenggara Timur, Indonesia. This study aimed to evaluate in vivo and in vitro anti-hyperglycemic activity of the bark of Sterculia quadrifida, known as Faloak. In vivo evaluation used sucrose-induced male mice. Measurements of glucose level employed a glucometer and data were analyzed statistically. Demonstrating anti-hyperglycemic activity of the bark of Faloak decoct, results showed doses 1.67 and 3.3 g/kg BW reduced glucose levels by 62.2% and 56.9%, respectively. In vitro examination of Faloak decoct at various concentrations used alpha glucosidase (sucrose) enzymatic reaction. Results of in vitro examinations demonstrated of Faloak bark decoct inhibited alpha glucosidase (sucrose) activity by 42.09 ± 4.39%. Further testing on humans is needed to confirm these findings

PENGARUH KINERJA KEUANGAN TERHADAP DEVIATION ACTUAL GROWT RATE DARI SUSTAINABLE GROWTH RATE

The purpose of this research wa to analyze the influence of financial performance to the deviation of actual growth rate of sustainable growth rate with the financial performance includes of profitability, liquidity, leverage, and asset management. This reseacrh uses secondary data are derived of the financial statements companies listed on the Indonesian Stock Exchange and Kuala Lumpur Stock Exchange during 2013-3014. This research used a purposive sampling method and obtained as much as 186 companies consist of 72 companies from Indonesia and 76 companies from Malaysia. The method of analysis in this study using multiple linear regression with SPSS 20.0. The results showed that return on asset (ROA), current ratio (CR), debt to equity ratio (DER), and inventory turnover (IT) together have a significant effect on the deviation actual growth rate from sustainable growth rate in Indonesia but havent a significant effect in Malaysia. The partial test result showed that CR has negative significant effect to dependent variable in Indonesia but hasnt significant effect to dependent variable in Malaysia. DER has positive significant effect to dependent variable in Indonesia but hasnt significant effect to dependent variable in Malaysia. IT has negative significant effect to dependent variable in Malaysia but hasnt significant effect to dependent variable in Indonesia. ROA has no significant effect to variable dependen in Indonesia and Malaysia

SPRAY DRIED AQUEOUS EXTRACT OF LEMONGRASS (Cymbopogon citratus) EXHIBITS IN VITRO AND IN VIVO ANTI HYPERGLYCEMIC ACTIVITIES

Lemongrass was found to be a promising herb for anti-hyperglycemia treatment due to its activities to inhibit alpha glucosidase and alpha amylase in vitro activities and ability to improve blood glucose profile. Lemongrass potency through its anti-hyperglycemic ingredients requires evaluation of the functional stability during processing. In this study, the in vitro anti-hyperglycemic activities of spray-dried aqueous extract of lemongrass were determined by its inhibitory activity against rat intestinal glucosidase enzymatic hydrolysis of sucrose. In vivo activity was observed based on its ability to prevent blood glucose elevation in oral glucose, sucrose and maltose tolerance tests (OGTT, OSTT and OMTT). The in vitro evaluation showed that aqueous extraction, which involved stirring at 70 C for 40 min, successfully increased the glucosidase inhibitory activity of lemongrass extract, while spray drying with inlet 130 C had no significant impact to the activity tested in vitro. Spray-dried lemongrass powder was found to be effective for lowering blood glucose level in OGTT, OSTT and OMTT. This study provides support for further development of lemongrass extracts as functional ingredients for hyperglycemia treatment

THE IMPACTS OF FORMULATION AND STORAGE ON α-GLUCOSIDASE INHIBITORY ACTIVITY OF LEMONGRASS, GINGER, AND BLACK TEA FUNCTIONAL BEVERAGES

Functional beverages from lemongrass (Cymbopogon citratus), white ginger (Zingiber officinale Roscoe) and black tea (Camelia sinensis) were developed based on their α-glucosidase inhibitory (AGI) activities and sensory acceptance. The AGI was evaluated using in vitro enzymatic assay, while sensory acceptance was tested using affective sensory tests. The evaluation of their aqueous extracts showed that dried lemongrass and ginger possessed higher extraction yield (3.4 %, 2.7 %, respectively), though not necessarily accompanied with a better AGI activity (IC50 24.50 mg/mL, IC50 16.61 mg/mL) than the fresh lemongrass and ginger (2.1 %, 1.8 %, IC50 17.93 mg/ml, IC50 47.00 mg/mL, respectively). Meanwhile, the evaluation of the combined extract showed additive and synergistic effects. The extract combination formula was selected based on the sensory acceptance, resulting in the beverages containing 4.29 mg/mL of lemongrass, 0.71 mg/mL of ginger, and 1.05 mg/mL of black tea with a total phenolic content of 636.45 mg/L Gallic Acid Equivalent (GAE). The selected formula showed the stability of AGI activity andthe pH value at 4 °C were in accordance with the growth of microbial count that was lower than those stored at 25 °C in a 50-day period. Changes in color and oBrix value were not significantly observed in the samples stored at 25 °C and 4 °C. Lime juice was selected as the additional flavoring agent, which could increase both the palatability and AGI activity of the beverages

APLIKASI TELLER BANK SAMPAH BERKAH DI RW 16, DESA SARIWANGI

APLIKASI TELLER BANK SAMPAH BERKAH DI RW 16, DESA SARIWANG

Analysis of Chemical and Microbial Change During Storage of Overripe Tempeh Powder as Seasoning Material

Tempeh and other soy-derived products are historically and currently some of the most important foods in the Asian region where diets remain predominantly plant-based. Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used in Javanese cuisine. Unique taste and odor of overripe tempeh lead to the exploration of its potencies as condiment, which may add the nutritional, safety and economic values of tempeh. In this research, overripe tempeh is made into powder for better appearance and availability. Oven drying at 60oC and freeze drying were applied to the overripe tempeh until it reached moisture content below 5%, followed by subsequent crushing into powder using electric grinding machine. As seasoning material, the tempeh powder and overripe tempeh powder were then analyzed for their stability. Observations in chemical and microbial changes during storage were also applied to selected product during storage. Parameters observed during the research are: moisture content, protein content, acid content, total microbial count and total coliform. Oven dried overripe tempeh (S60) has higher moisture content but lower in acid content, total microbial count and total coliform compared to freeze dried overripe tempeh (SFD)

Physicochemical & Microbial Characterization of Overripe Tempeh

Abstract— Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement of guiding parameters related to sensory properties. In this study, four samples of overripe tempeh from single source of soybean with different processing method were observed. All samples were characterized with comparable brown color (L* 52.96, a* 6.84, and b* 18.52), and total number of lactic acid bacteria (8.30 – 8.46 log CFU/g). All samples also have similar trends of protein and soluble amino acid content (50.32 – 61.77 mg BSA eq/g dry base, 357.39 – 418.78 mg tyrosine eq/g dry base) compared to fresh tempeh (62.43 mg BSA eq/g dry base, 71.70 mg tyrosine eq/g dry base). The findings indicated suitability of above parameters as guidance in target overripe tempeh for condiment ingredients. Observation of total microbial and total yeast and mould showed that these parameters were affected with production method of overripe tempeh.Keywords— Overripe tempeh, guiding parameters, microbial characterization, physicochemical characterizatio