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DESY KURNIAWATI
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Journal : Jurnal Pendidikan Kimia, Fisika dan Biologi

 1 
Pengembangan Kue Bawang Rendah Gluten dengan Substitusi Tepung MOCAF (Modified Cassava Flour) Mesa Saputri; Desy Kurniawati
Jurnal Pendidikan Kimia, Fisika dan Biologi Vol. 1 No. 4 (2025): Juli: Jurnal Pendidikan Kimia, Fisika dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jupenkifb.v1i4.322

Abstract

Food is a basic need that must be met by every individual. In Indonesia, rice is still the main staple food, but the shift in consumption to rice and wheat which are imported foodstuffs raises concerns about food security. Therefore, the development of local food alternatives such as MOCAF (Modified Cassava Flour) flour from cassava is important. In this practicum, MOCAF flour was made through a cassava fermentation process, followed by making onion cakes using the MOCAF flour. Organoleptic tests and XRF tests were carried out to evaluate the quality of MOCAF flour. The results of the practicum showed that the substitution of MOCAF flour in making onion cakes can produce low-gluten products that have the potential to be a sustainable food alternative.
Adsorpsi Ion Logam Cr (VI) dari Adsorben Karbon Aktif Tongkol Jagung (Zea Mays) Khalisa Khalisa; Fahilatul Syukro; Nuzulia Yona; Putri Nugraha; Edi Nasra; Desy Kurniawati
Jurnal Pendidikan Kimia, Fisika dan Biologi Vol. 1 No. 4 (2025): Juli: Jurnal Pendidikan Kimia, Fisika dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jupenkifb.v2i4.323

Abstract

The use of Cr (Chromium) in industry and daily life produces toxic waste harmful to humans and the environment. This study aims to evaluate the effectiveness of activated carbon from corn cobs as an adsorbent for Cr(VI) heavy metal. Corn cobs, which contain 40–44% cellulose, were carbonized at 500°C using 6% sodium carbonate and characterized with an IR spectrophotometer. Adsorption tests were conducted by varying pH and contact time to determine optimal conditions. FTIR results revealed functional groups such as C≡C stretch, C=C=C stretch, and C–O bend. After activation, O–H groups appeared, indicating the presence of aromatic compounds, which are typical in activated carbon. The optimum pH for Cr(VI) adsorption was pH 4, with an adsorption rate of 65.35%. The optimum contact time was 60 minutes, resulting in 3.2% Cr(VI) adsorbed and a maximum adsorption capacity of 0.089 mg/g. In conclusion, corn cobs are a promising, eco-friendly, and effective natural material for adsorbing Cr(VI) heavy metal ions.
Kinetika Adsorpsi Zat Warna Metilen Blue Menggunakan Silika Xerogel dari Abu Terbang (Fly Ash) Annisa Haqqu; Edi Nasra; Desy Kurniawati
Jurnal Pendidikan Kimia, Fisika dan Biologi Vol. 1 No. 4 (2025): Juli: Jurnal Pendidikan Kimia, Fisika dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jupenkifb.v2i4.324

Abstract

Coal is an organic mineral from ancient plant remains that settles and goes through physical or chemical processes over a period of up to millions of years. Coal is used as a source of steam-powered electrical energy through combustion which produces fly ash waste. fly ash contains various chemical materials such as SiO2; Al2O3; Fe2O3. The potential chemical content makes fly ash which can be used as an adsorbent for heavy metals and dyes by forming silica xerogel. To increase the silica oxide content in fly ash, a washing process is carried out with various solvents. Research on the adsorption of methylene blue dye using silica xerogel from fly ash with variations in contact time. The results showed that silica xerogel from fly ash was able to adsorb methylene blue dye at a contact time of 90 minutes. Adsorption kinetics follows a pseudo second order model with an R2 value that is better than pseudo first order. It can be seen that the R2 value respectively shows a linear regression of 0.703 for pseudo first order and 1 for pseudo second order.
Pengolahan Daging Buah Kelapa Menjadi Virgin Coconut Oil (VCO) Shintia Nabila Putri; Desy Kurniawati
Jurnal Pendidikan Kimia, Fisika dan Biologi Vol. 1 No. 5 (2025): September : Jurnal Pendidikan Kimia, Fisika dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jupenkifb.v1i5.616

Abstract

Virgin Coconut Oil (VCO) is a high-quality coconut oil that is extracted from fresh coconut meat without the use of high heat or chemicals, preserving its natural nutrients and beneficial properties. The demand for VCO has increased in recent years due to its various health benefits, such as boosting the immune system, improving digestion, and providing antimicrobial effects. The oil is rich in medium-chain fatty acids, particularly lauric acid, which is known for its positive effects on cholesterol levels and cardiovascular health. This study focuses on the production of VCO using a natural fermentation method, a traditional technique that is gaining attention for its simplicity and environmental friendliness. In this method, mature coconut meat is grated and squeezed to extract the coconut milk, which is then fermented at room temperature for 24–48 hours. The fermentation process allows the separation of the oil from the milk, forming a clear oil layer on top, which retains the characteristic aroma of coconut. The quality of the produced VCO was analyzed by determining its acid value and saponification number. The saponification value, which indicates the amount of alkali required to saponify the fat, was found to be 50.49. The acid value, which reflects the free fatty acid content, was measured at 5.61. These results suggest that the VCO produced through natural fermentation is of relatively good quality, with a favorable acid value indicating lower rancidity. Overall, the study demonstrates that natural fermentation is an efficient, eco-friendly, and cost-effective alternative for VCO production. This method not only preserves the natural properties of the coconut oil but also offers a sustainable approach to producing high-quality oil for various health and cosmetic applications.
Co-Authors Afrianty Ramadhani Andreas Difa Annisa Haqqu Arif Juliari Kusnanda Arifah Sri Wahyuni Budhi Oktavia Edi Nasra Eka Yusmita Em Sutrisna Fahilatul Syukro Fitriani Indah Permai Hardeli Hamzah Isra Yeni Khalisa Khalisa Khalisa Mawardi Anwar Mesa Saputri Mulia, Melindra Munadi Munadi Najla Dhifa Tofanny Nuzulia Yona Olga Tiara Rizki Putri Nugraha Rahardian Z Refi Yeni Reviana Ervita Riga Riga Riri Nofrita Romy Dwipa Yamesa Away Shintia Nabila Putri Sisri Wartati Syamsi Aini Trisna Kumala Sari Yerimadesi Busmairizal Yogi Febrianto