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All Journal ULIN: Jurnal Hutan Tropis Jurnal Inovasi Pembelajaran Kimia (Journal Of Innovation in Chemistry Education)
Annisa Puji Astuti
University Of Bengkulu
Education Environmental Science Social Sciences

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Analisis Kualitas Biobriket dari Limbah Kulit Kakao (Theobroma cacao L.) dan Kulit Jeruk (Citrus sinensis) Berdasarkan Parameter SNI 01-6235-2000 Liza Permata Sari; Rendy Wikrama Wardana; Silvia Syeptiani; Aprina Defianti; Annisa Puji Astuti
ULIN: Jurnal Hutan Tropis Vol 10, No 2 (2026): (In Press)
Publisher : Fakultas Kehutanan Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32522/ujht.v10i2.29131

Abstract

Pemanfaatan biomassa sebagai sumber energi alternatif merupakan salah satu upaya untuk mengurangi ketergantungan terhadap bahan bakar fosil yang semakin menipis. Salah satu bentuk pemanfaatannya adalah biobriket yang dibuat dari limbah organik melalui proses karbonisasi dan pemadatan. Penelitian ini bertujuan menganalisis kualitas biobriket berbahan limbah kulit kakao (Theobroma cacao L.) dan kulit jeruk (Citrus sinensis) berdasarkan parameter Standar Nasional Indonesia (SNI 01-6235-2000), yaitu kadar air, kadar abu, nilai kalor, dan kerapatan. Biobriket dibuat dengan tiga variasi komposisi, yaitu A1 (63% kulit kakao:27% kulit jeruk), A2 (45%:45%), A3 (27%:63%), serta dua sampel pembanding, C1 (100% kulit kakao) dan C2 (100% kulit jeruk), dengan penambahan perekat 10% pada setiap formulasi. Hasil penelitian menunjukkan bahwa nilai kalor berkisar antara 5272–5482 kkal/kg dan seluruh sampel telah memenuhi standar minimum SNI (>5000 kkal/kg), dengan nilai tertinggi pada C1. Kadar air berkisar 8,93–10,36%, sehingga sebagian sampel masih melampaui batas SNI (<8%). Kadar abu berada pada rentang 7,84–11,53%, dengan hanya C2 yang memenuhi standar. Kerapatan berkisar 1,05–1,21 g/cm³, menunjukkan struktur briket yang cukup padat. Variasi komposisi bahan memengaruhi kualitas biobriket. Limbah kulit kakao dan kulit jeruk berpotensi sebagai bahan baku biobriket, namun optimasi proses masih diperlukan agar seluruh parameter mutu SNI 01-6235-2000 dapat terpenuhi. 
Effect of Freshwater Fish Species on Lemea Chemical and Organoleptic Characteristics for Ethnoscience-Based Chemistry Learning Syera Verlita; Dewi Handayani; Annisa Puji Astuti; Bhakti Karyadi; Aprina Defianti; Deni Parlindungan
Jurnal Inovasi Pembelajaran Kimia Vol. 8 No. 2 (2026): OCTOBER 2026 EDITION
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/w6qp3458

Abstract

This study examined the effects of freshwater fish species on the chemical and organoleptic characteristics of lemea and its potential as an ethnoscience-based chemistry learning context. Previous studies have focused on fermentation time, fish proportion, or its use as a learning resource, while comparative evidence involving freshwater fish species under standardized conditions remains limited. A randomized design was applied using four fish treatments: Cyprinus carpio (P1), Oreochromis niloticus (P2), Oreochromis mossambicus (P3), and Channa striata (P4). Each treatment had three replications and was fermented for seven days. Organoleptic characteristics were evaluated using a five-point hedonic scale, while pH and protein content were determined through laboratory procedures. P4 achieved the highest preference scores for color (95%), aroma (91%), taste (97%), and texture (93%). Mean pH values ranged from 4.23 to 4.62, with no significant differences among treatments based on Welch’s ANOVA (p = 0.660). Protein content differed significantly (p = 0.020), with P4 showing the highest value (23.98%) and P3 the lowest (11.04%). These findings indicate that fish species were associated with differences in sensory characteristics and protein content, whereas pH remained stable.. Fermentation provides a basis for connecting Rejang knowledge with fermentation, microorganisms, acidity, and protein transformation in chemistry learning.
Developing a PBL-Based E-LKPD Integratung Local Temperature Data to Improve Global Warming Conceptual Understanding Qomaria Alfera; Henny Johan; Silvia Syeptiani; Rendy Wikrama Wardana; Annisa Puji Astuti
Jurnal Inovasi Pembelajaran Kimia Vol. 8 No. 2 (2026): OCTOBER 2026 EDITION
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/pcnb2w60

Abstract

This study aims to develop and examine the effect of using a Problem-Based Learning (PBL)-based E-LKPD integrated with temperature pattern changes on students conceptual understanding of global warming material. The research uses the Research and Development (R&D) method with the 4D model (define, design, develop, and disseminate), but is limited to the develop stage. The E-LKPD was implemented with 27 ninth-grade students at a public junior high school in Bengkulu City. The research instruments included observation sheets, student needs questionnaires, interviews, expert validation sheets, student response questionnaires, and conceptual understanding tests in the form of multiple-choice questions (pretest-posttest). Validation by three experts on the aspects of material, media, and language obtained an average score of 99% in the “very feasible” category. Pretest and posttest data were analyzed descriptively and quantitatively using the N-gain test. The average pretest score increased from 31.1 to 80.7 in the posttest. As many as 67% of students achieved a high N-gain category, 30% a medium category, and 3% a low category. Student responses obtained an average of 97% in the “very good” category. The results indicate that the PBL-based E-LKPD integrated with temperature pattern changes is feasible for use, effective in improving students conceptual understanding, and received positive responses from students.
Co-Authors Bhakti Karyadi Defianti, Aprina Deni Parlindungan Dewi Handayani Henny Johan Liza Permata Sari Qomaria Alfera Rendy Wikrama Wardana Syeptiani, Silvia Syera Verlita