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All Journal Jurnal Sains dan Teknologi JURNAL PENDIDIKAN TAMBUSAI Walisongo Journal of Chemistry
Kuntari, Kuntari
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Chemistry Computer Science & IT Education Social Sciences

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Determination Of Sodium Nitrite in Dumplings Available in Online Shops Using Ultraviolet-Visible Spectrophotometry Mulyaningsih, Listiana Neli; Putri, Saskia Anugrah; Muhaimin, Muhaimin; Kuntari, Kuntari
Walisongo Journal of Chemistry Vol 7, No 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.18411

Abstract

This research aims to determine the sodium nitrite content in dumplings in online stores based on differences in storage. The method used in this research is UV-Vis spectrophotometry with a maximum wavelength of 540 nm. The samples obtained from the online shop were two with different brands and were given the codes MT and CD. Samples in closed packaging that are still sealed are categorised as fresh samples and then tested for sodium nitrite content in the sample. Then, the remaining fresh samples were tested after being stored for 24 hours. The research results showed that the sodium nitrite content in fresh samples of different brands had different levels. Respectively, sodium nitrite levels with codes MT and CD were obtained at 9,890 mg/Kg and 15,545 mg/Kg. Samples that had undergone a 24-hour storage process with the MT and CD brands obtained 6,862 mg/Kg sodium nitrite contents and 13,209 mg/Kg. The sodium nitrite content in samples from different brands is still below the requirements set by the National Agency of Drug and Food Control of the Republic of Indonesia Regulation No. 11 of 2019 concerning food additives, namely 30 mg/Kg. This means that the sample is still categorised as suitable for consumption by the public. Fresh sample precision as %RPD for MT and CD brands is 7.030% and 6.954%. Meanwhile, sample precision after storage for the MT and CD brands was 8.382% and 1.921%, respectively. Thus, the precision in this test is declared to meet the acceptance requirements of 10%. The estimated uncertainty of the test for determining sodium nitrite levels in dumpling samples meets the acceptance requirements of 30% levels.
VERIFIKASI METODE PENENTUAN ASETOSAL DALAM OBAT SAKIT KEPALA DENGAN METODE SPEKTROFOTOMETRI UV Kuntari, Kuntari; Aprianto, Toni; Noor, Rani Hadiyati; Baruji, Baruji
JST (Jurnal Sains dan Teknologi) Vol. 6 No. 1 (2017)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (574.646 KB) | DOI: 10.23887/jstundiksha.v6i1.9398

Abstract

Asetosal merupakan suatu obat yang berfungsi sebagai analgesik, antipiretik dan anti-inflamasi yang sering digunakan oleh masyarakat luas. Penggunaan asetosal dalam dosis tinggi dapat menyebabkan indikasi dan efek negatif bagi tubuh sehingga pengawasan mutu yang menyangkut kandungan asetosal pada produk obat sangat penting. Metode penetapan kadar asetosal yang dikembangkan harus memenuhi parameter validitas suatu metode analisis dan terverifikasi. Metode penetapan kadar yang digunakan dalam penelitian ini adalah metode spektrofotometri UV. Berdasarkan hasil yang diperoleh nilai parameter uji validasi yang meliputi linearitas, LoD, LoQ, presisi, akurasi dan estimasi ketidakpastian pengukuran termasuk dalam kategori diterima, dengan nilai secara berurutan adalah 0,9967; 0,0664 mg/L; 2,2131 mg/L, 3,7856 %; 93,88% dan ± 0,3163g/mL.
Analisis Kemampuan Membaca Permulaan pada Teks Bacaan Bahasa Indonesia Kelas I SDN Demangan Kuntari, Kuntari; Kironoratri, Lintang; Ermawati, Diana
Jurnal Pendidikan Tambusai Vol. 8 No. 3 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Artikel ini menjelaskan tentang kemampuan membaca permulaan pada teks bacaan Bahasa Indonesia dan apa faktor yang mempengaruhi kemampuan membaca permulaan pada teks bacaan Bahasa Indonesia siswa kelas 1. Penelitian ini merupakan penelitian kualitatif dengan menggunakan triangulasi teknik, sumber, dan waktu. Teknik pengumpulan data yang digunakan dalam penelitian ini meliputi wawancara, observasi, dan dokumentasi. Analisis data yang digunakan merupakan analisis data deskriptif kualitatif yang meliputi. data collection, data reduction, data display dan conclusion drawing/ verification. Subjek penelitian ini melibatkan siswa kelas I SDN Demangan yang berjumlah 7 siswa. Setelah melakukan penelitian, diketahui adanya kesulitan kemampuan membaca permulaan pada siswa kelas 1 yaitu kurangnya daya ingat, kesulitan mengeja, kesulitan melafalkan huruf, dan kurangnya mengenal huruf. Faktor penyebabnya dikarenakan faktor fisiologis, intelektual, dan psikologis. Upaya yang dilakukan guru dalam mengatasi permasalahan tersebut yaitu dengan cara pada saat pembelajaran guru menggunakan media pembelajaran yang menarik, guru harus meningkatkan rasa percaya diri bagi siswa, memberikan motivasi, dan guru tidak pernah menyalahkan siswa atas kondisi yang dialaminya dan memberikan program khusus membaca permulaan. Maka dengan demikian dapat disimpulkan dalam mengatasi kesulitan kemampuan membaca permulaan diharapkan guru memberikan motivasi dan meningkatkan rasa percaya diri pada siswa, guru menggunakan media pembelajaran yang menarik, orang tua harus mendampingi anak pada saat belajar di rumah, memperhatikan waktu belajar anak sehingga hasil belajar yang diperoleh di sekolah bisa maksimal dan sempurna.
Determination Of Sodium Nitrite in Dumplings Available in Online Shops Using Ultraviolet-Visible Spectrophotometry Mulyaningsih, Listiana Neli; Putri, Saskia Anugrah; Muhaimin, Muhaimin; Kuntari, Kuntari
Walisongo Journal of Chemistry Vol. 7 No. 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.18411

Abstract

This research aims to determine the sodium nitrite content in dumplings in online stores based on differences in storage. The method used in this research is UV-Vis spectrophotometry with a maximum wavelength of 540 nm. The samples obtained from the online shop were two with different brands and were given the codes MT and CD. Samples in closed packaging that are still sealed are categorised as fresh samples and then tested for sodium nitrite content in the sample. Then, the remaining fresh samples were tested after being stored for 24 hours. The research results showed that the sodium nitrite content in fresh samples of different brands had different levels. Respectively, sodium nitrite levels with codes MT and CD were obtained at 9,890 mg/Kg and 15,545 mg/Kg. Samples that had undergone a 24-hour storage process with the MT and CD brands obtained 6,862 mg/Kg sodium nitrite contents and 13,209 mg/Kg. The sodium nitrite content in samples from different brands is still below the requirements set by the National Agency of Drug and Food Control of the Republic of Indonesia Regulation No. 11 of 2019 concerning food additives, namely 30 mg/Kg. This means that the sample is still categorised as suitable for consumption by the public. Fresh sample precision as %RPD for MT and CD brands is 7.030% and 6.954%. Meanwhile, sample precision after storage for the MT and CD brands was 8.382% and 1.921%, respectively. Thus, the precision in this test is declared to meet the acceptance requirements of <10%. The estimated uncertainty of the test for determining sodium nitrite levels in dumpling samples meets the acceptance requirements of <30% levels.
Co-Authors Aprianto, Toni Baruji, Baruji Diana Ermawati Lintang Kironoratri Muhaimin Muhaimin Mulyaningsih, Listiana Neli Noor, Rani Hadiyati Putri, Saskia Anugrah