Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi konsentrasi serta jumlah formula yang optimum dari Cetylstearyl alkohol dan glyceryl monostearat sebagai emulgator agar diperoleh sediaan dengan karakteristik fisik stabilitas baik. Untuk menentukan proporsi relative bahan-bahan digunakan dalam suatu formula, maka pada penelitian optimasi metode Simplex Lattice Design (SLD). Formula d...

Using new number-theoretic bounds on the denominators of unit fractions summing up to one, we show that in any dimension d ≥ 4 there is only one d-dimensional reflexive simplex having maximal volume. Moreover, only these reflexive simplices can admit an edge that has the maximal number of lattice points possible for an edge of a reflexive simplex. In general, these simplices are also expected t...

The objective of the present investigation was to prepare and evaluate an ispaghula husk based directly compressible (DC) adjuvant that can be used as matrixing agent using an agglomeration technique. Addition of hydroxypropyl methylcellulose was found necessary to improve cohesion. Lactose (X1), calcium hydrogen phosphate dihydrate (X2) and Avicel PH101 (X3), used along with ispaghula in prepa...

Table 1-Composition of extended chicken nugget formulations in a threecomponent constrained simplex lattice mixture design evaluated for acA mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and ...