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"Onggok merupakan limbah padat industri tapioka dari singkong dan dapat dimanfaatkan menjadi bahan maltodekstrin. Maltodekstrin merupakan senyawa organik yang dihasilkan dari hidrolisis pati dan memiliki ruang lingkup aplikasi luas untuk pangan dan kesehatan. Kandungan pati dalam onggok dimodifikasi melalui proses hidrolisis enzimatik menggunakan enzim ?-amilase dan ?-amilase pada suhu 80oC pada pH 5,5. Hidrolisis enzimatik dilakukan dengan memvariasikan konsentrasi enzim ?-amilase sebesar 0,1% dan ?-amilase sebesar 0,05%, 0,1%, dan 0,5%. Konsentrasi onggok juga divariasikan menjadi 4%, 7%, 10%, dan 13%. Penggunaan optimum jumlah enzim ?-amilase dan ?-amilase berturut-turut adalah sebesar 0,1% dan 0,1% pada interval waktu 1 menit dengan nilai dextrose equivalent (DE) yang diperoleh sebesar 5,7. Maltodekstrin yang diperoleh dianalisis dengan scanning electron microscopy (SEM) untuk menunjukkan morfologi struktur pati yang telah rusak akibat proses hidrolisis oleh enzim. Simultaneous thermal analysis (STA) menentukan temperatur kristalisasi produk dari suhu 50oC hingga 150oC serta degradasi produk hidrolisis dimulai dari suhu 350oC. Hasil hidrolisis onggok secara enzimatik berupa maltodekstrin dengan DE kisaran 2 hingga 10 memiliki potensi untuk dikembangkan pada industri farmasi sebagai eksipien dalam formula sediaan tablet melalui granulasi basah serta sebagai pengikat tablet dan filler tablet.

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Onggok is tapioca industrial solid waste from cassava and can be used to make maltodextrin. Maltodextrin is an organic compound produced from the hydrolysis of starch and has a wide scope of application for food and health. The starch content in cassava was modified through an enzymatic hydrolysis process using ?-amylase and ?-amylase enzymes at 80oC at pH 5.5. Enzymatic hydrolysis was carried out by varying the concentrations of ?-amylase by 0.1% and ?-amylase by 0.05%, 0.1% and 0.5%. The concentration of onggok was also varied to 4%, 7%, 10% and 13%. The optimum use of ?-amylase and ?-amylase enzymes respectively was 0.1% and 0.1% at 1 minute intervals with a dextrose equivalent (DE) value of 5.7. The maltodextrin obtained was analyzed using scanning electron microscopy (SEM) that shows the structural morphology of starch which has been damaged by the hydrolysis process by enzymes. Simultaneous thermal analysis (STA) determines the crystallization temperature of the product from 50oC to 150oC and the degradation of hydrolysis products starts from 350oC. The result of enzymatic hydrolysis of cassava in the form of maltodextrin with a DE below 10 has the potential to be developed in the pharmaceutical industry as an excipient in tablet formulations through wet granulation and as a tablet binder and tablet filler."

"Background: Saliva has many properties and the buffering capacity is important for the neutralization of oral fluids. It is unclear whether stressful conditions directly affect salivary buffering capacity, and we investigated the impact of physical stress on salivary buffering capacity.Methods: Twelve participants were subjected to the physical stress of jogging and running. The salivary buffering capacity and flow rate of the participants were measured before and after exposure to stressful conditions. Salivary α-amylase activity was measured as a quantitative index of stress.Results: No change in buffering capacity was detected among each time point during the whole course under physically stressful conditions. Next, we examined the change in buffering capacity after jogging compared to baseline. Six participants showed an increase in buffering capacity (Group A), while the other six participants showed a decrease or no change (Group B) after jogging. Group B showed a decrease in flow rate and increases in α-amylase activity and protein level after jogging, whereas Group A showed no changes in these properties.Conclusions: The results suggest that salivary buffering capacity changes following exposure to physically stressful conditions, and that the changes are dependent on the stress susceptibility of individuals."

"Saliva has many properties and the buffering capacity is important for the neutralization of oral fluids. It is unclear whether stressful conditions directly affect salivary buffering capacity, and we investigated the impact of physical stress on salivary buffering capacity. Methods: Twelve participants were subjected to the physical stress of jogging and running. The salivary buffering capacity and flow rate of the participants were measured before and after exposure to stressful conditions. Salivary α-amylase activity was measured as a quantitative index of stress.Results: No change in buffering capacity was detected among each time point during the whole course under physically stressful conditions. Next, we examined the change in buffering capacity after jogging compared to baseline. Six participants showed an increase in buffering capacity (Group A), while the other six participants showed a decrease or no change (Group B) after jogging. Group B showed a decrease in flow rate and increases in α-amylase activity and protein level after jogging, whereas Group A showed no changes in these properties. Conclusions: The results suggest that salivary buffering capacity changes following exposure to physically stressful conditions, and that the changes are dependent on the stress susceptibility of individuals."

"Diabetes melitus merupakan gangguan metabolisme kronis yang ditandai dengan tingginya kadar glukosa darah. Salah satu terapi diabetes melitus yaitu menurunkan kadar glukosa post-prandial melalui penghambatan enzim yang menghidrolisis karbohidrat yaitu α-amilase dan α-glukosidase. Penelitian ini bertujuan untuk mengidentifikasi golongan senyawa kimia dan mengetahui penghambatan aktivitas enzim pada 10 ekstrak tanaman yang digunakan secara tradisional sebagai antidiabetes. Ekstraksi dilakukan menggunakan metode refluks dengan etanol 70%. Uji penghambatan α-amilase dilakukan menggunakan spektrofotometer UV-Vis (λ=540 nm). Hasil menunjukkan bahwa ekstrak etanol daun bungur (Lagerstroemia speciosa (L.) Pers.) memiliki persen penghambatan terbesar yaitu 80,06%. Sedangkan, uji penghambatan α-glukosidase dilakukan menggunakan microplate reader (λ=405 nm). Hasil menunjukkan ekstrak etanol daun bungur memiliki aktivitas penghambatan terbaik dengan nilai IC50 33,86 μg/mL. Hasil penapisan fitokimia menunjukkan bahwa pada 10 ekstrak yang diuji umumnya mengandung golongan senyawa alkaloid, flavonoid, glikosida, saponin, tanin, dan terpenoid."

"Eksipien koproses xanthan gum-amilosa tersambungsilang (Ko-CLA-XG) beresiko mengalami degradasi enzimatis oleh α-amilase. Hal ini dapat mempengaruhi pelepasan obat dalam matriks eksipien Ko-CLA-XG. Penelitian ini bertujuan untuk mengetahui degradasi enzimatis eksipien Ko-CLA-XG dan melihat pengaruh α-amilase pada profil disolusi tablet lepas lambat natrium diklofenak dengan matriks eksipien Ko-CLA-XG. Eksipien Ko-CLA-XG merupakan hasil koproses dari amilosa tersambungsilang dengan xanthan gum. Amilosa disambungsilang dengan menggunakan natrium trimetafosfat dalam konsentrasi 6% dan 12%. Eksipien Ko-CLA6-XG dan Ko-CLA12-XG dibuat dengan perbandingan 1:1, 1:2, dan 2:1 kemudian dilakukan uji degradasi enzimatis dengan metode iodin. Selanjutnya eksipien Ko-CLA-XG diformulasikan menjadi tablet lepas lambat dengan metode kempa langsung. Tablet lepas lambat yang dihasilkan dievaluasi dan dipelajari profil pelepasan obat dengan dan tanpa menggunakan α-amilase.Hasil penelitian menunjukkan derajat substitusi CLA6 dan CLA12 adalah 0,204 dan 0,319. Waktu untuk mendegradasi CLA sebanyak 20% dari eksipien Ko-CLA6-XG 1:1, 1:2, dan 2:1 berturut-turut adalah 28 menit, 43 menit, dan 24 menit serta eksipien Ko-CLA12-XG 1:1, 1:2, dan 2:1 berturut-turut adalah 44 menit, 45 menit, dan 36 menit. Seluruh tablet lepas lambat yang diformulasikan memenuhi persyaratan evaluasi tablet. Profil pelepasan tablet dengan matriks eksipien Ko-CLA-XG tidak terpengaruh oleh adanya α-amilase. Oleh karena itu, eksipien Ko-CLAXG dapat digunakan sebagai matriks tablet lepas lambat.

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Coproccessed xanthan gum-crosslinked amylose (Co-CLA-XG) excipients are at risk of enzymatic degradation by α-amylase. It may affect the drug release of tablets with Co-CLA-XG excipients matrices. This study aims to know the enzymatic degradation of Co-CLA-XG excipients and to view α-amylase effect on dissolution profile of sodium diclofenac sustained release tablet with Co-CLA-XG excipients matrices. Co-CLA-XG excipients is the result of crosslinked amylose and coproccessed with xanthan gum. Amylose was crosslinked using sodium trimetaphosphate, which is 6% and 12%. Co-CLA6-XG and Co-CLA12-XG excipients were made with a ratio of 1:1, 1:2, and 2:1 then evaluated for enzymatic degradation using iodine method. Afterward, Co-CLA-XG excipients were formulated into sustained release tablets by direct compression. Tablets were evaluated and studied drug release profile using and without α-amylase.

The results showed substitution degree of CLA6 and CLA12 were 0.204 and 0.319. Time to degrade 20% CLA for Co-CLA6-XG excipients 1:1, 1:2, and 2:1 were 28, 43, and 24 minutes with Co-CLA12-XG excipients 1:1, 1:2, and 2:1 were 44, 45, and 36 minutes. Tablets fulfilled tablet evaluation requirements. The release profile of tablets with Co-CLA-XG excipients matrices were not affected by α-amylase. Therefore, Co-CLA-XG excipients can be used as a sustained-release tablet matrices."