<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Elmi Sariani Hasibuan</style></author><author><style face="normal" font="default" size="100%">Ayus Diningsih</style></author><author><style face="normal" font="default" size="100%">Cory Linda Futri Harahap</style></author><author><style face="normal" font="default" size="100%">Anto J. Hadi</style></author><author><style face="normal" font="default" size="100%">Hafni Nur Insan</style></author><author><style face="normal" font="default" size="100%">Rini Fitriani Dongoran</style></author><author><style face="normal" font="default" size="100%">Haslinah Ahmad</style></author><author><style face="normal" font="default" size="100%">Hapiz Arlanda Sani</style></author><author><style face="normal" font="default" size="100%">Anwar Mallongi</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Microencapsulation of Paracetamol with Polycaprolacone Coating</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Microencapsulation</style></keyword><keyword><style  face="normal" font="default" size="100%">Paracetamol</style></keyword><keyword><style  face="normal" font="default" size="100%">Polycaprolactone</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2025</style></year><pub-dates><date><style  face="normal" font="default" size="100%">January 2025</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">17</style></volume><pages><style face="normal" font="default" size="100%">89-94</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;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.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">1</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">89</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Elmi Sariani Hasibuan&lt;sup&gt;1*&lt;/sup&gt;, Ayus Diningsih&lt;sup&gt;1&lt;/sup&gt;, Cory Linda Futri Harahap&lt;sup&gt;1&lt;/sup&gt;, Anto J. Hadi&lt;sup&gt;2&lt;/sup&gt;, Hafni Nur Insan&lt;sup&gt;2&lt;/sup&gt;, Rini Fitriani Dongoran&lt;sup&gt;2&lt;/sup&gt;, Haslinah Ahmad&lt;sup&gt;2&lt;/sup&gt;, Hapiz Arlanda Sani&lt;sup&gt;2&lt;/sup&gt;, Anwar Mallongi&lt;sup&gt;3,*&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Departemen Farmasi, Fakultas Kesehatan, Universitas Aufa Royhan, Padangsidimpuan, Sumatera Utara, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Departemen Kesehatan Masyarakat, Fakultas Kesehatan, Universitas Aufa Royhan, Padangsidimpuan, Sumatera Utara, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Department of Environmental Health, Faculty of Public Health, Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Ayus Diningsih</style></author><author><style face="normal" font="default" size="100%">Cory Linda Futri Harahap</style></author><author><style face="normal" font="default" size="100%">Elmi Sariani Hasibuan</style></author><author><style face="normal" font="default" size="100%">Rudi Dalimunthe</style></author><author><style face="normal" font="default" size="100%">Nefonavratilova Ritonga</style></author><author><style face="normal" font="default" size="100%">Haslinah Ahmad</style></author><author><style face="normal" font="default" size="100%">Anto J. Hadi</style></author><author><style face="normal" font="default" size="100%">Hapiz Arlanda Sani</style></author><author><style face="normal" font="default" size="100%">Anwar Mallongi</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Cookies Formula for Oat (Avena sativa L.) and Plainnates (Musa Paradisiaca L.) as Alternative Food Ingredients</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Alternative Food.</style></keyword><keyword><style  face="normal" font="default" size="100%">Cookies</style></keyword><keyword><style  face="normal" font="default" size="100%">King Banana</style></keyword><keyword><style  face="normal" font="default" size="100%">Oats</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2024</style></year><pub-dates><date><style  face="normal" font="default" size="100%">August 2024</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">16</style></volume><pages><style face="normal" font="default" size="100%">910-915</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;&lt;!-- x-tinymce/html --&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;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 &lt;em&gt;cookies that are low in calories&lt;/em&gt; and &lt;em&gt;have high fiber content,&lt;/em&gt; Wrong the only one with use material main oats (&lt;em&gt;Avena sativa&lt;/em&gt; L.). The aim of this research is to analyze whether OAT ( &lt;em&gt;Avena sativa&lt;/em&gt; L. ) and Raja banana (&lt;em&gt;Musa Paradisiaca &lt;/em&gt;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 ( &lt;em&gt;Avena sativa&lt;/em&gt; L. ) and plantains (&lt;em&gt;Musa Paradisiaca &lt;/em&gt;L.) can be formulated into low-calorie cookies. Based on the sensory evaluation, it was stated that there were differences in the panelists' 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.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">4</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">910</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p&gt;&lt;!-- x-tinymce/html --&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Ayus Diningsih&lt;sup&gt;1*&lt;/sup&gt;, Cory Linda Futri Harahap&lt;sup&gt;1&lt;/sup&gt;, Elmi Sariani Hasibuan&lt;sup&gt;1&lt;/sup&gt;, Rudi Dalimunthe&lt;sup&gt;1&lt;/sup&gt;, Nefonavratilova Ritonga&lt;sup&gt;2&lt;/sup&gt;, Haslinah Ahmad&lt;sup&gt;2&lt;/sup&gt;, Anto J. Hadi&lt;sup&gt;2&lt;/sup&gt;, Hapiz Arlanda Sani&lt;sup&gt;2&lt;/sup&gt;, Anwar Mallongi&lt;sup&gt;3,*&lt;/sup&gt; &lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Pharmacy, Faculty of Health,&amp;nbsp;Aufa Royhan University, Padangsidimpuan, North Sumatra, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Department of Public Health, Faculty of Health,&amp;nbsp;Aufa Royhan University, Padangsidimpuan, North Sumatra, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Department of Environmental Health, Faculty of Public Health,&amp;nbsp;Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;
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