Efek Xylitol dan Propilen Glikol terhadap stabilitas fisik gel Imunoglobulin kuning telur (IGY) = Xylitol and Propylene glycol effect of Immunoglobulin Yolk (IgY) gel physical stability
| Main Authors: | Nugrahani Gusti Dwiartyani, author, Add author: Ratna Meidyawati E.H., examiner, Add author: Anggraeni, supervisor, Add author: Gatot Sutrisno, examiner, Add author: Endang Suprastiwi, examiner |
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| Format: | Masters Bachelors |
| Terbitan: |
, 2012
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| Subjects: | |
| Online Access: |
https://lib.ui.ac.id/detail?id=20314804 |
Daftar Isi:
- [<b>ABSTRAK</b><br> Tujuan: Tujuan penelitian ini adalah untuk melakukan analisis pengaruh penambahan xylitol dan propilen glikol terhadap stabilitas fisik gel IgY. Metode: Formulasi gel IgY, dibuat dengan mencampur carbomer, gliserol, trietanolamin lalu dilakukan penambahan xylitol sebagai pemanis dan propilen glikol sebagai pengawet. Pengamatan dilakukan dengan metode pengamatan organoleptis pada hari ke 0 dan 14. Hasil: Distribusi stabilitas fisik gel IgY pada penyimpanan selama 14 hari untuk kelompok gel IgY dengan Xylitol dan Propilen glikol terlihat 100% stabil pada suhu 25°C dan 40°C. Sedangkan pada kelompok gel IgY murni terlihat 33.3% stabil pada suhu 25°C akan tetapi pada suhu 40°C semua sampel tidak stabil. Kesimpulan: Penambahan xylitol dan propilen glikol pada gel IgY dapat memperpanjang waktu paruh (shelf life) IgY sehingga gel IgY tetap stabil pada penyimpanan di suhu 25°C dan 40°C selama 14 hari dan secara uji akselerasi, bahan ini stabil pada suhu kamar dan lemari pendingin untuk penyimpanan selama 6 bulan hingga 1 tahun.;Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year.;Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year.;Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year.;Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year.;Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year.;Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year.;Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year., Background: The purpose of this study was to observe the effect of adding Xylitol and Propylene glycol on the physical stability of IgY gel. Methods: IgY gel formulation was made by mixing carbomer, glycerol and triethanolamine then adding Xylitol as a sweetener and Propylene glycol as a preservative. Observation was made by organoleptic observation method on day 0 and day 14. Results: Distribution of the physical stability of IgY gel on storage for 14 days for groups of IgY gel with Xylitol and Propylene glycol looks 100% stable at 25°C and 40°C. While the look of group pure IgY gel are 33.3% stable at 25°C but at 40°C all the samples is not stable.Conclusion: The addition of Xylitol and Propylene glycol in the IgY gel can prolong the shelf life of the IgY, so that the IgY gel remained stable on storage at 25°C and 40°C for 14 days, based on acceleration test these results mean the IgY gel is stable for storage at room temperature and refrigeration for 6 months to 1 year.]