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"Berdasarkan penelitian yang telah dilakukan oleh berbagai peneliti menunjukkan bahwa kandungan teripang tinggi akan nutrisi-nutrisi yang dibutuhkan oleh tubuh seperti protein, polisakarida, lemak, asam amino dan menunjukkan aktivitas anti bakteri, anti fungi dan anti oksidan yang sangat baik untuk tubuh. Melihat keterangan di atas, suplemen dengan bahan dasar teripang dapat menghasilkan suplemen yang kaya nutrisi. Jenis suplemen dengan bahan dasar yang sama telah muncul di negara Malaysia dengan spesies Stichopus variegatus dengan bentuk jelly. Pada penelitian ini penulis akan membuat suplemen dengan bahan dasar teripang yang paling sering ditemui di Indonesia yaitu Holoturia scabra dengan bentuk yang sama dan akan melakukan uji identifikasi kandungan serta melakukan uji aktivitas anti bakteri, anti fungi dan anti oksidan. Hasil protein yang didapat adalah Jelly terbuat dari 35% hidrolisat, 45% air, 15% gelatin dan 5% gula. Hasil protein sampel jelly 5.1% dan sampel komersil 0.175%, hasil lemak sampel jelly 0.03% dan sampel komersial 0.06% dan hasil karbohidrat sampel jelly 2.6% dan sampel komersial 2.9%. Uji antioksidan dan antimikroba pun menunjukkan bahwa jelly teripang buatan memiliki aktivitas lebih tinggi. Dapat disimpulkan bahwa jelly teripang memiliki kandungan nutrisi yang baik dan aktivitas anti oksidan dan anti mikroba yang baik pula.

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Sea cucumber is known for their low cholesterol and high protein content that has good effect for human health. Based on the research done before, sea cucumber is proved to have the essential nutrition needed for human body such as proteins, polysaccharides, fat acid, amino acid and shows anti bacteria, anti fungi and anti oxidant activity that is useful in maintaining human health. Making supplement from sea cucumber is a very ideal choice. The same type of supplement with Stichopus variagetus as the ingredient has been produced commercialy by Malaysia. In this research, the product produced will be a supplement in the form of jelly made from Holothuria scabra and the product will go through several content identification process such as protein, carbohidrate and fat acid amount. Also there will be anti bacteria, anti fungi and anti oxidant activity of the sample and the commercial product from Malaysia. The ingredients for the jelly are 35% sea cucumber hydrolisate, 45% water, 15% gelatine dan 5% sugar. The protein content in sea cucumber jelly sample (sample 1) is 5.1% and in commercial product sample (sample 2) is 0.0175%. The fatty acid content for sample 1 is 0.03% and for sample 2 is 0.06%. The carbohydrate content for sample 1 is 2.6% and for sample 2 is 2.9%. The results for anti oxidant and anti microbial activity test shows high activity for the sea cucumber jelly made. We can conclude that the jelly made has great nutritions and also high activity in antioxidant and anti microbes."

"Jamu Turun Tegang Saraf merupakan produk jamu cair siap minum berbahan dasar cengkih, jahe merah, dan pala yang berkhasiat menurunkan ketegangan saraf. Jamu ini merupakan jamu baru yang masih memerlukan pengembangan produk salah satunya dengan menduga umur simpannya untuk memberikan jaminan keamanan mutu serta informasi keamanan konsumsi bagi konsumen. Dalam penelitian ini, mutu dan keamanan produk diamati berdasarkan variasi jumlah penambahan pengawet natrium benzoat (0; 1000; dan 2000 mg/kg) serta suhu penyimpanan (30℃; 40℃; dan 50℃). Penelitian dilakukan untuk memperoleh jumlah penambahan pengawet yang memberikan umur simpan jamu paling lama dengan mengamati parameter penurunan kandungan senyawa fenolik dan nilai organoleptik (warna, bentuk, aroma, dan rasa) jamu selama penyimpanan. Pendugaaan umur simpan dilakukan menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan model persamaan Arrhenius. Diamati pertumbuhan mikroba selama penyimpanan menggunakan metode Angka Lempeng Total (ALT) guna memberikan jaminan keamanan konsumsi bagi konsumen. Hasil penelitian ini diperoleh bahwa pendugaan umur simpan dilakukan berdasarkan parameter kritis kandungan senyawa fenolik dimana umur simpan Jamu Turun Tegang Saraf tanpa penambahan pengawet dengan suhu penyimpanan 30℃; 40℃; dan 50 adalah 3; 4; dan 5 hari; Jamu Turun Tegang Saraf dengan penambahan pengawet 1000 mg/kg suhu penyimpanan 30; 40ƒ; dan 50 adalah 5; 6; dan 8 hari; dan umur simpan Jamu Turun Tegang Saraf dengan penambahan pengawet 2000 mg/kg suhu penyimpanan 30; 40;  dan 50℃ adalah 6; 7; dan 9 hari. Jamu Turun Tegang Saraf dengan penambahan pengawet 2000 mg/kg suhu penyimpanan 30℃; 40℃; dan 50℃ aman dikonsumsi hingga hari ke-16 penyimpanan. Jamu Turun Tegang Saraf dengan pengawet 1000 mg/kg suhu penyimpanan 40℃; dan 50℃ aman dikonsumsi hingga hari ke-16 penyimpanan, sedangkan Jamu Turun Tegang Saraf tanpa pengawet suhu penyimpanan suhu 40oC dan 50oC aman dikonsumsi hingga hari ke-13 dan hari hari ke-16 penyimpanan. 

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Neuropathic Pain Reducer Herbal is a ready-to-drink liquid herbal medicine made from cloves, red ginger, and nutmeg which has the effect of reducing nervous tension. This product is a new herbal medicine that still that still needs some product developments, including product shelf life to provide quality assurance and consumption safety information for consumers. In this study, product quality and safety were observed based on variations in the amount of added sodium benzoate (0; 1000; and 2000 mg/kg) and storage temperature (30℃; 40℃; and 50℃). The study was conducted to obtain the amount of added preservatives that provide the longest shelf life of herbal medicine by observe the decrease in quality parameters of the phenolic compounds content and organoleptic values ​​(color, shape, aroma, and taste) of herbal medicine during storage. Shelf life estimation was carried out using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius equation model approach. Microbial growth was observed during storage using the Total Plate Count (TPC) method in order to guarantee consumption safety for consumers. The content of eugenol compounds which act as natural preservatives in herbal medicine were identified and their decrease was observed. The results of this study showed that the estimation of shelf life was carried out based on critical parameters of the content of phenolic compounds where the shelf life of Neuropathic Pain Reducer Herbal without the addition of preservatives with a storage temperature of 30; 40; and 50 is 3; 4; and 5 days; Neuropathic Pain Reducer Herbal with added sodium benzoate 1000 mg/kg storage temperature 30℃; 40℃; and 50 is 5; 6; and 8 days; and the shelf life of Neuropathic Pain Reducer Herbal with added sodium benzoate 2000 mg/kg storage temperature 30℃; 40; and 50℃ is 6; 7; and 9 days. Neuropathic Pain Reducer Herbal with added sodium benzoate 2000 mg/kg and storage temperature 30℃; 40℃; and 50℃ safe for consumption until the 16th day of storage. Neuropathic Pain Reducer Herbal with added sodium benzoate 1000 mg/kg storage temperature 40; and 50℃ are safe for consumption up to the 16th day of storage, while Neuropathic Pain Reducer Herbal without added sodium benzoate at storage temperatures of 40℃ and 50℃ are safe for consumption until the 13th day and 16th day of storage. Eugenol compounds were proven to exist by HPLC testing and it was found that the greater the amount of addition of sodium benzoate affects the degradation of eugenol compounds."