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All Journal Jurnal Natur Indonesia Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Akademika Kimia Indonesian Journal of Chemistry Jurnal Gizi Kerja dan Produktivitas Mattawang: Jurnal Pengabdian Masyarakat Media Eksakta Journal of Education Research Jurnal Akademika Kimia Sovereign: International Journal of Law Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Jurnal Banua Oge Tadulako Jurnal Akademika Kimia
Tahril
Program Studi Pendidikan Kimia, Universitas Tadulako, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Determination of Calcium and Magnesium Levels in PAMSIMAS Clean Water, Sangginora, Poso Alfian Tuba; Tahril Tahril; Paulus H. Abram; sri H. V Pulukadang
Jurnal Akademika Kimia Vol. 15 No. 1 (2026)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2026.v15.i1.pp25-31

Abstract

Clean water is one of the most essential needs in human life, so we need to ensure it is available in adequate quantity and quality. In addition to being consumed, clean water can be used to improve welfare by enhancing health. The availability of clean water in people's lives is very important. It needs to be considered because water contains many minerals, which should be known in terms of standard quality levels. The purpose of this study was to determine the levels of calcium and magnesium and to assess the physical and chemical properties of PAMSIMAS water in Sangginora Village, Poso Pesisir Selatan District. Mineral levels were determined by the Atomic Absorption Spectrophotometry (AAS) analysis method. The results of the study obtained from PAMSIMAS Water samples taken from the water tank (main tank) were the calcium mineral content of 14.89 mg/L, residents' water taps 18.957 mg/L and magnesium (Mg) mineral content in the water tank (main tank) 1.57 mg/L, residents' water taps 2.191 mg/L. The levels of calcium and magnesium minerals in water increase from the sampling point in the main tank to the residents' taps. This is due to the lack of government attention to the cleanliness of the flowing water pipes. Based on the results, the calcium mineral content in clean water is not suitable for consumption, whereas the magnesium mineral content is still suitable for consumption according to the clean water quality standard set by PERMENKES.
Analysis of Primary Metabolites Content in Ketapang Seed Tempe (Terminalia Catappa) Siska D. Wulandari; Siti Nuryanti; Tahril Tahril; Sitti Aminah
Jurnal Akademika Kimia Vol. 15 No. 1 (2026)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2026.v15.i1.pp9-16

Abstract

Ketapang seed tempeh (Terminalia catappa) is made from ketapang seed waste through a fermentation process using Rhizopus sp., as with soybean tempeh. This study used a quantitative descriptive method to determine the content of primary metabolites, including fat, protein, and carbohydrates. Laboratory analysis was conducted at the Chemistry Education Laboratory, Tadulako University, using the Soxhlet method for fat, the Kjeldahl method for protein, and the phenol-sulfur method for carbohydrates, as well as organoleptic tests by 15 panellists. The results showed that ketapang seed tempeh had very low fat content (0.1714%), low protein (0.0189 g per 100 g sample), and moderate carbohydrate (10.06%). Fried ketapang tempeh was preferred by the panellists, although its acceptance level was still lower than that of soybean tempeh. The novelty of this study lies in the quantitative evaluation of primary metabolites in tempeh made entirely from ketapang seeds, which has not been previously reported. These findings indicate that ketapang seeds have the potential to serve as an alternative ingredient in the production of low-fat tempeh.
Co-Authors Abdur Rahman Arif, Abdur Rahman Afadil Agustin Tiwow Alfian Noor Alfian Noor Alfian Tuba Alwi, Nurul H. Arwansyah Arwansyah Arwansyah Arwansyah Arwansyah Awanda Awanda Baharuddin Hamzah Bijang, Catherina M. Budi Rahayu, Budi Catherina Bijang Daud Karel Walanda Dewi Sri Dinda Ulan Daini Dzakiyyah Syarifuddin Elsa RN Taminggu Esterlina, Meida Fransina, Eirene G. Hasanela, Nurani Hijrawati Hijrawati Ika ika Imran Imran Jamaludin M Sakung Joris, Shielda N. Kasmiati Kasmiati La O. Ahmad Laode A. Kadir Matheis F. J. D. P. Tanasale Maulidiyah Maulidiyah Meilan Kristina Pogoa Mery Napitupulu Minarni Rama Jura Moh. Raisul Muh Natsir Muh. Nurdin, Muh. Muhammad Agus Muljanto Muhammad Sulaiman Zubair Muslia, Wa O. Muzakkari, Muhammad Z. Nasriadi Dali Nohong Nohong Nur H. Wahyuni Nurmiati Nurmiati Nursiah La Nafie Nursiah La Nafie Olivia Inrawati I. Somang Paulina Taba Paulina Taba Paulus Abram Paulus H. Abram Putri Ramdani Reny Reynaldi Tandi Sakung, Jamaludin Musa Setyanto Tri Wahyudi Siska D. Wulandari Siti Nuryanti Siti Nuryanti Sitti Aminah Sitti Aminah Sitti Rahmawati sri H. V Pulukadang Sri Hastuti Sri Mulyani Sri Mulyani Sabang Sri Sabang Suherman Suherman Tehuayo, Ahmadin THAMRIN AZIS Tri Santoso Ulfa H. Syam Ulfiana Ulfiana Vany Tiwow Winarsyih Muhidin Wiwik Handayani Yanti Yama Yessi Febianti Manalu Yulvani Toiba