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Full-Text Articles in Ocean Engineering
Study On Antibacterial Of Chitosan/Hydroxyapatite Doped Magnesium Composite As A Material For Bone Graft Applications, Andromeda Dwi Laksono, Teodoro A. Amatosa, Jr., Hilda Pebrianti Octaviana Sitorus, Wentika Putri Kusuma Asih, Sulistijono Sulistijono
Study On Antibacterial Of Chitosan/Hydroxyapatite Doped Magnesium Composite As A Material For Bone Graft Applications, Andromeda Dwi Laksono, Teodoro A. Amatosa, Jr., Hilda Pebrianti Octaviana Sitorus, Wentika Putri Kusuma Asih, Sulistijono Sulistijono
Makara Journal of Technology
Hydroxyapatite (HAp) is one of the constituent minerals of bone and teeth, that has been widely used for synthesizing bone graft. Due to the limitation on properties of the hydroxyapatite, it is doping with Magnesium (HAp-Mg). The addition of Chitosan (Chi) was expected to improve the antibacterial properties of HAp-Mg. The present research aims to study the influence of Chitosan with 0, 5, 15, and 25 wt% addition on biocompatibility properties of Chi/HAp-Mg composite. HAp-Mg was synthesized using the sol-gel method; meanwhile, Chi/HAp-Mg composite was manufactured by mixing Chitosan in acetic acid, and HAp-Mg was added into the mixture. The …
Improvement Of Quality Of Carica Papaya L. With Clove Oil As Preservative In Edible Coating Technology, Eny Kusrini, Anwar Usman, Chrispine Deksita Wisakanti, Rita Arbianti, Dedy Alharis Nasution
Improvement Of Quality Of Carica Papaya L. With Clove Oil As Preservative In Edible Coating Technology, Eny Kusrini, Anwar Usman, Chrispine Deksita Wisakanti, Rita Arbianti, Dedy Alharis Nasution
Makara Journal of Technology
We have studied utilization of essential clove oil, extracted from clove buds by hydrodistillation, as preservative in edible packaging technology. Preservative of essential clove oil was applied on chopped papaya fruits by using two methods, namely spray and brush. The effects of concentration of clove oil from 0.05 to 0.20% on the preservation of papaya fruits (Carica papaya L.) at room temperature (25 °C) were also evaluated. Physicochemical and in vitro microbiological activities on the papaya fruits that were stored at 25 oC and 85-90% relative humidity were investigated in details. The results indicate that the clove oil at concentration …