@article {2460, title = {Microencapsulation of Paracetamol with Polycaprolacone Coating}, journal = {Pharmacognosy Journal}, volume = {17}, year = {2025}, month = {January 2025}, pages = {89-94}, type = {Research Article}, chapter = {89}, abstract = {

Paracetamol is widely used as a medicine for fever and pain. Paracetamol has a normal half-life in the blood of 2 hours. If paracetamol is consumed frequently it will cause stomach irritation. This research aims to cover the unpleasant taste of paracetamol by microencapsulating using a coating and changing the release of paracetamol microcapsules. In this study, the coating material used was polycaprolactone because polycaprolactone is a biodegradable coating material. The amount of coating used in this study was 1.5g, 3g and 4.5g. Paracetamol microencapsulation was carried out in evaluation tests, namely organoleptic examination and particle size. Then a characterization test was carried out, namely the surface morphology test of the paracetamol microencapsulation using the Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR) method and the dissolution test. The research results showed that the concentration obtained by Formula 1 was 95.66\%, Formula 2 was 97.17 and F3 was 98.81. The dissolution test results showed that the largest dissolution percentage of microcapsules in formula 1 was 97.85\% at 50 minutes, formula 2 was 98.13 at 55 minutes and formula 3 was 98.91\% at 60 minutes. Microencapsulation of paracetamol with polycaprolactone can cover the bitter taste and changing the release of paracetamol microcapsules into sustained release preparations.

}, keywords = {Microencapsulation, Paracetamol, Polycaprolactone}, doi = {10.5530/pj.2025.17.12}, author = {Elmi Sariani Hasibuan and Ayus Diningsih and Cory Linda Futri Harahap and Anto J. Hadi and Hafni Nur Insan and Rini Fitriani Dongoran and Haslinah Ahmad and Hapiz Arlanda Sani and Anwar Mallongi} } @article {2357, title = {Cookies Formula for Oat (Avena sativa L.) and Plainnates (Musa Paradisiaca L.) as Alternative Food Ingredients}, journal = {Pharmacognosy Journal}, volume = {16}, year = {2024}, month = {August 2024}, pages = {910-915}, type = {Research Article}, chapter = {910}, abstract = {

Cookies in circulation have a high amount of vegetable or animal fat (20-30\% based on flour weight) and fiber content low Because material main cookies Which There is in market that is flour flour, necessary innovation for develop product cookies that are low in calories and have high fiber content, Wrong the only one with use material main oats (Avena sativa L.). The aim of this research is to analyze whether OAT ( Avena sativa L. ) and Raja banana (Musa Paradisiaca L.) can be formulated as cookies that have low calorie content and sensory evaluation of cookies using color, taste, aroma and texture parameters. This research is true experimental research carried out in the laboratory. Cookies made with the composition of oats and plantain are F1 ( 120gr: 80gr), F2 (150gr: 50gr), F3 (180gr: 20gr). Based on the research results obtained, it is stated that the ash content, water content, carbohydrate content, protein content, fat content and total energy (calories) are respectively as follows: In the control (0.74\%; 3.38\%; 92 .2\%; 2.62\%; 4.8\% and 422kcal), F1 (3.50\%; 4.70\%; 78.97\%; 5.25\%; 12.20\% and 446 kcal), F2 ( 3.42\%; 4.24\%; 70.99; 8.75\%; 18.00; .96\% and 481\%). The results of the sensory test stated the p value: 0.000, which means there is a difference. Oats ( Avena sativa L. ) and plantains (Musa Paradisiaca L.) can be formulated into low-calorie cookies. Based on the sensory evaluation, it was stated that there were differences in the panelists{\textquoteright} preferences for the color, taste, aroma and texture of oat and plantain cookies. In order to carry out further analysis for the application of cookies to mice as a low-calorie diet food.

}, keywords = {Alternative Food., Cookies, King Banana, Oats}, doi = {10.5530/pj.2024.16.147}, author = {Ayus Diningsih and Cory Linda Futri Harahap and Elmi Sariani Hasibuan and Rudi Dalimunthe and Nefonavratilova Ritonga and Haslinah Ahmad and Anto J. Hadi and Hapiz Arlanda Sani and Anwar Mallongi} }