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Uji Aktivitas Antibakteri Deodorant Spray Tea Tree Oil (Melaleuca alternifolia) Terhadap Staphylococcus aureus Hidayati, Nurul; Budiman, Hendra; Sarmini, Sarmini
Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) Vol 6 No 01 (2024): HERCLIPS VOL 06 NO 01
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/herclips.v6i01.8244

Deodorant spray adalah produk kosmetik yang digunakan untuk menyerap keringat, manutup bau badan, dan mengurangi bau badan. Deodorant yang beredar dan digunakan masyarakat sebagian besar berbahan dasar sintesis. Penggunaan deodorant berbahan sintesis secara terus-menerus berdampak buruk bagi tubuh. Solusinya adalah dengan mengembangkan formulasi deodorant spray dengan zat aktif alami. Tea tree oil efektif sebagai antibakteri, yang dapat mengendalikan bau ketiak. Tujuan penelitian ini adalah untuk mengetahui aktivitas antibakteri deodorant spray terhadap Staphylococcus aureus dan formula dengan konsentrasi tea tree oil yang dapat menghambat paling kuat. Metode penelitian ini eksperimental laboratorium. Formula deodorant menggunakan variasi konsentrasi tea tree oil yaitu 2% (F1), 3% (FII), dan 5% (FIII). Sediaan kemudian dilakukan evaluasi organoleptis, homogenitas, pH, viskositas, daya sebar, daya lekat, kejernihan, dan uji aktivitas antibakteri. Hasil penelitian menunjukkan ketiga formula dapat menghambat Staphylococcus aureus, dibuktikan dengan adanya zona hambat. Formula terbaik deodorant spray yaitu F3 dengan konsentrasi tea tree oil 5% dengan zona hambat paling kuat yaitu 24, 6 mm.

Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma & Shastry) and Cooked Brown Rice by Alkalimetry Methods Emerita Dyah Ayu Purwita Sari; Hendra Budiman; Anita Agustina Styawan; Choiril Hana Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17037

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.

Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma & Shastry) and Cooked Brown Rice by Alkalimetry Methods Emerita Dyah Ayu Purwita Sari; Hendra Budiman; Anita Agustina Styawan; Choiril Hana Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17037

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.

Impact Assessment of Wax Gelation Fluid Pressure and Temperature: Designing Long-Term Preventive Solutions Hasan, Meutia Fitri; Lestari, Venty; Budiman, Hendra; Setiawan, Aldo; Pamungkas, Mohd Wirawan Putra
Scientific Contributions Oil and Gas Vol 48 No 4 (2025)
Publisher : Testing Center for Oil and Gas LEMIGAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29017/scog.v48i4.1932

Paraffinic precipitation presents a pervasive flow challenge, specifically impacting this light crude oil (API 34.85 °) system, particularly within a pipeline (length 1153 m) operating in cold environments. This study first rigorously assessed the critical impact of flow parameters, confirming the fluid’s thermal profile drops below the pour point (31.67 oC) at a crucial distance of 439.24 m from the wellhead, initiating severe wax gelation. Flow analysis further confirms a detrimental laminar flow regime (NRe = 1262), which, coupled with a significant total pressure drop of 0.155 psia/100 ft along the pipeline, exacerbates the tendency for solidified paraffins to accumulate due to insufficient shear stress. To address this, the research successfully validated a cost-effective, long-term preventative solution: a locally fabricated sand heater with an energy capacity of 175,000 kcal/h. Empirical field testing confirmed the intervention provides a substantial net thermal elevation of 8.5 oC. Subsequent thermal modeling for long-term operational reliability identified the optimal sand-heater placement distance to be within 300 m of the wellhead. This strategic placement ensures the fluid temperature consistently remains safely above the pour point, effectively mitigating the risk of premature wax gelation and guaranteeing uninterrupted system integrity and sustained hydrocarbon production.

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