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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Lantanida Journal Science Midwifery Indonesian Journal of Chemical Science and Technology Hydrogen: Jurnal Kependidikan Kimia Jurnal Nasional Holistic Science CHEDS: Journal of Chemistry, Education, and Science JUrnal Riset Ilmu Pendidikan Journal of The Indonesian Society of Integrated Chemistry
Kurniawan, Ekin Dwi Arif
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Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Education Energy Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Veterinary Other

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The Effect of Acids, Bases and Salts in Removing Rust Using the Electrolysis Method Kurniawan, Ekin Dwi Arif; Moondra Zubir; Alfira Julian Pratiwi; Rafidah Almira Samosir; Mutia Ardila; Agnes Aprilyani Br Silitonga; Anna Sakila; Dindy Louiza Pangaribuan; Geby Mai Irawan; Okta Miranda Samosir; Vivy Cintia Laudia Hutagaol
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68718

Abstract

Corrosion is a natural process of metal deterioration caused by chemical or electrochemical reactions with the surrounding environment, and it commonly occurs in iron and steel. This study examined the use of electrolysis as a simple method to reduce rust on iron surfaces by applying several electrolyte solutions. The solutions tested included sodium chloride, citric acid, acetic acid, sodium bicarbonate, and water, each at a concentration of 10%, while citric acid was also varied up to 100%. Electrolysis was performed for 10 to 30 minutes on both positive and negative poles. The findings showed that sodium chloride solution gave the highest effectiveness in rust removal, with 0.93% rust loss on the negative pole and 0.58% on the positive pole. Increasing solution concentration and treatment time further improved the rust removal rate, reaching 2.50% at 30 minutes.
Effect of Sugar, Salt, and Flavorings Addition on Temperature Changes and Specific Heat Capacity in Citric Acid, Acetic Acid, and Ascorbic Acid Solutions Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Rafidah Almira Samosir; Mutia Ardila; Gioni Thesia Boru Simbolon; Afrilia Tria Ivanka; Muhammad Fadhli; Tetra Tasya Anggraini Butar; Eren Nazura; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68735

Abstract

This study aims to evaluate the effect of the addition of additives in the form of sugar, salt, and flavorings on changes in temperature and type heat capacity in citric acid, acetic acid, and ascorbic acid solutions. The methodology used is a quantitative experimental approach with direct observation of temperature changes as well as calculation of enthalpy changes (ΔH) in various combinations of acidic and additive solutions. The results of the analysis showed that the types of additives exerted different effects on the thermal stability and heat capacity of each acidic solution. Sugars tend to provide the most optimal thermal stability with minimal fluctuations in ΔH change, while salts cause the greatest fluctuations. Flavorings show a more varied and inconsistent pattern of change. These findings provide in-depth insights into the thermal characteristics of organic acid solutions with additive modification, contributing to the development of applications in the fields of food, pharmaceutical, and applied chemistry education.
Influence of Cooking Temperature on the Moisture Content and Organoleptic Properties of Pineapple, Banana, and Dragon Fruit Jam Mutia Ardila; Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Najwa Putri L. Nasution; Gresvita Sanova Turnip; Sari Mawaddah; Faizah A. Nasution; Feri P. Jahata Samosir; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68736

Abstract

Jam is a processed fruit product with high density and acidity, making it more stable than other fruit-based products. The jam-making process includes crushing the fruit, adding sugar, acid, thickening agents, and applying heat. Cooking temperature plays a critical role in determining the moisture content, texture, aroma, and taste of jam. This study investigates the influence of cooking temperature on the moisture content and organoleptic properties of pineapple (Ananas comosus), banana (Musa paradisiaca), and dragon fruit (Hylocereus spp.) jams. The jams were prepared by heating at various temperatures (900C, 1000C, 1100C), followed by moisture content measurement and organoleptic testing. Results showed that higher temperatures significantly reduced moisture content and enhanced sensory quality. Jams cooked at 110°C had the lowest moisture levels and the best organoleptic scores. These findings highlight the importance of temperature control in producing high-quality jam.
Influence of Temperature and Stirring Duration on the Solubility Kinetics of Palm Sugar (Arenga Pinnata) in Water: Implications for Food Processing Efficiency Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Mutia Ardila; Trimutia Wulandari; Flia Arnesta Sipayung; Dira Rahma Cahya; Nove Briani Minar Sihombing; Einstenia Sirait; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68737

Abstract

Palm sugar (Arenga pinnata) is widely used in traditional and industrial food processing, where its solubility plays a crucial role in determining product consistency and efficiency. However, most previous studies have focused on the solubility of refined cane sugar, leaving limited understanding of how temperature and stirring conditions affect the dissolution behavior of palm sugar, which has a more complex composition. This study aims to examine the effect of temperature, solute mass, and stirring duration on the solubility of palm sugar in water. A laboratory-based experimental method was employed, varying temperature (50°C, 75°C, 100°C), sugar mass (20 g and 40 g), and stirring duration (1 and 2 minutes). In general, the findings indicate that higher temperature accelerates the dissolution rate, while greater solute mass extends dissolution time. These results confirm temperature as the dominant factor influencing dissolution kinetics. The implications of this study include improving household practices for faster sugar preparation, optimizing processing efficiency in small-scale food industries, and contributing to food science education by providing an applied example of solubility principles.
Integrating Virtual Laboratories in Chemistry Education: Vocational Students’ Responses to Cation Qualitative Analysis Samosir, Rafidah Almira; Ardila, Mutia; Pratiwi, Alfira Julian; Kurniawan, Ekin Dwi Arif; Ridho, Dimas
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 2 (2025): April 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i2.15432

Abstract

Research on student responses and the challenges of implementing virtual laboratories in qualitative cation analysis practicums within vocational pharmacy education remains limited. This study aims to explore student responses to the use of virtual laboratories as an alternative learning tool and to identify the challenges faced during its implementation. A qualitative approach with a case study method was employed. Data were collected through questionnaires and classroom observations during the learning process. The participants were 41 Grade XII students of the Pharmacy Program at SMK Galang Insan Mandiri Binjai, who engaged in virtual laboratory-based learning for qualitative cation analysis. The results indicate that virtual laboratories enhance student engagement and comprehension of the subject matter. Students responded positively to the use of virtual labs, reporting increased motivation and interest in developing technology-related skills. However, challenges such as limited digital literacy and infrastructure issues were also identified. The study suggests that virtual laboratories should be complemented with hands-on practicum sessions to provide a balanced and realistic learning experience. These findings offer valuable insights into the potential and limitations of virtual laboratory implementation in vocational pharmacy education.
General Chemistry Class Perspective On The Utilization Of Young Coconut water To Treat Fever Symptom Ridho, Dimas; Juwitaningsih, Tita; Samosir, Rafidah Almira; Pratiwi, Alfira Julian; Ardila, Mutia; Kurniawan, Ekin Dwi Arif; Sianipar, Mirna Wulan Sari; Alisya, Syalwa Nur; Br. Hutahuruk, Novitasari; Tafonao, Firman Satria
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 3 (2025): June 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i3.15819

Abstract

This study aims to analyze the perspectives of students from the Department of Mathematics enrolled in a General Chemistry class regarding the use of young coconut water as a natural remedy to treat fever symptoms. The research is grounded in the widespread trust of Indonesian society in herbal medicine, particularly young coconut water, which has been traditionally used across generations to treat various health conditions, including fever. Young coconut water is known to contain vital nutrients such as electrolytes (potassium, sodium, magnesium), B-complex vitamins, and vitamin C, which help lower body temperature naturally, especially during dehydration caused by fever. A quantitative approach with a descriptive survey method was employed. The data were collected using a closed questionnaire based on a Likert scale, which was tested for validity and reliability, achieving a Cronbach's Alpha value of 0.977-indicating a high level of reliability. Results showed that students' average scores in knowledge (3.90), understanding (3.81), attitude (3.89), and application (3.87) were all in the high category. This indicates that students not only understand the benefits of young coconut water but also grasp scientific concepts related to electrolyte function in fluid balance and immune response. Despite the high scores, some misconceptions persist. For example, a few students believe young coconut water can entirely replace medical treatment or that higher consumption leads to faster healing without regard for appropriate dosage. This highlights the need for improved science-based health literacy. The study concludes that continuous health education through lectures, seminars, and healthy campus campaigns integrating both traditional and medical approaches is essential. These findings are significant in promoting the wise and measurable use of natural remedies like young coconut water while avoiding misuse. Furthermore, the results can serve as a basis for future research, such as clinical trials or laboratory comparisons with other rehydration fluids, and can help develop health promotion policies in academic settings to encourage smart and healthy decision-making among students.
Co-Authors Abd Hakim S Afrilia Tria Ivanka Agnes Aprilyani Br Silitonga Ahmad Nasir Pulungan Alisya, Syalwa Nur Anna Sakila Ardila, Mutia Ayi Darmana, Ayi Br. Hutahuruk, Novitasari Damanik, Marini Dimas Ridho Dindy Louiza Pangaribuan Dira Rahma Cahya Einstenia Sirait Eren Nazura Faizah A. Nasution Feri P. Jahata Samosir Flia Arnesta Sipayung Geby Mai Irawan Gioni Thesia Boru Simbolon Gresvita Sanova Turnip Ida Duma Riris Indra Koto Juwitaningsih, Tita Mahyunidar Mahyunidar Moondra Zubir Muhaimin Muhaimin Muhammad Fadhli Mutia Ardila Najwa Putri L. Nasution Nasution, Haqqi Annazili Ningsi, Rira Octa Nove Briani Minar Sihombing Nur, M Rosyadi Izzuddin Okta Miranda Samosir Pratiwi, Alfira Julian Rabiah Afifah Daulay Rahmani, Mei Ratna Sari Dewi Samosir, Rafidah Almira Sari Mawaddah Sa’diyah, Halimatus Sianipar, Mirna Wulan Sari Sri Adelila Sari Tafonao, Firman Satria Tetra Tasya Anggraini Butar Trimutia Wulandari Vivy Cintia Laudia Hutagaol Wilda Syahri