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Feti Fatimah
Departement Of Chemistry, Faculty Of Mathematics And Natural Science,Sam Ratulangi University, Manado
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Impact of Ferric Chloride–Induced Oxidation on the Physicochemical Characteristics of Chicken Fat and Its Biodiesel Maanari, Chaleb P.; Gugule, Sanusi; Fatimah, Feti; Rumengan, Stefan M.; Utami, Aisyiah R. P.; Mustapa, Mustapa; Sidabukke, Indah U. Br.
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.pp17-24

Abstract

Background/problems: Biodiesel from animal fats is vulnerable to metal-catalyzed oxidation that degrades fuel quality because of the unsaturated fatty acid content. This study investigates the oxidative stability and physicochemical changes of chicken fat and its biodiesel upon FeCl₃-catalyzed oxidation. Methods: Chicken fat was transesterified to produce biodiesel; chicken fat (CF) and chicken-fat biodiesel (CF-BD) were then subjected to an FeCl₃ oxidative condition. Acid value (AV), iodine value (IV), peroxide value (PV), kinematic viscosity at 40 °C, and density were determined using standard titrimetric and physical methods; FTIR assessed spectral changes. ANOVA compared group means. Findings: Oxidation significantly increased AV and PV for both matrices, with a marked PV rise in CF-BD (6.17 ± 0.29 to 88.17 ± 5.35 meq/kg), and decreased IV (CF-BD 84.3 ± 4.51 to 48.7 ± 4.32 g I₂/100 g). Viscosity and density increased modestly. Visually, CF-BD shifted from clear yellow-green to brown and turbid with sediment, consistent with polymer formation and methyl-ester degradation. FTIR showed attenuation/shift of ester carbonyl and aliphatic bands. Conclusion: FeCl₃-induced oxidation measurably deteriorates CF-BD quality, breaching key limits in ASTM/SNI for acid value and viscosity. Impact: Results underscore the need to control trace metals and apply antioxidant/metal-deactivator strategies in storage and distribution, and validate the FeCl₃ assay as a practical accelerated-degradation model for stability and additive screening.
Analisis Penerapan Quality Control Untuk Mengurangi Jumlah Kerusakan Produk Pada Pabrik Roti Armanda Di Jember Kota Rossytania, Winaldha Ninda; Fatimah, Feti; Sari, Maheni Ika
Manajemen: Jurnal Ekonomi Vol. 7 No. 3 (2025): Manajemen : Jurnal Ekonomi
Publisher : Fakultas Ekonomi Universitas Simalungun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36985/6dq59147

Abstract

Industri roti menghadapi persaingan ketat, sehingga perusahaan seperti Roti Armanda di Jember harus meningkatkan dan menjaga kualitas produk demi kepuasan pelanggan dan daya saing. Roti Armanda sendiri menghadapi berbagai masalah kualitas, seperti warna yang kurang menarik, gosong, bentuk tidak sesuai, dan isian keluar, yang semuanya menyebabkan produk tidak memenuhi standar dan harapan konsumen. Riset ini menganalisis pentingnya penerapan sistem pengendalian kualitas (Quality Control) dalam produksi roti di Roti Armanda. Tujuannya adalah mengurangi produk cacat seperti roti gosong, retak, warna tidak merata, dan isian yang keluar, yang berdampak pada kualitas dan efisiensi produksi. Dengan menggunakan metode deskriptif kualitatif (observasi, wawancara, dan dokumentasi) serta alat Quality Control seperti check sheet, histogram, diagram Pareto, dan control chart, penelitian ini menemukan bahwa rata-rata kerusakan produk di Roti Armanda sebesar 2,17% masih terkendali. Namun, perbaikan diperlukan pada suhu pemanggangan, proses proofing, dan pengemasan. Faktor utama penyebab kerusakan berasal dari sumber daya manusia, metode kerja, dan mesin produksi. Riset ini menyimpulkan bahwa Quality Control yang ketat dan berbasis data dapat menekan tingkat kerusakan, meningkatkan efisiensi, dan menjaga kepuasan konsumen. Oleh karena itu, penelitian merekomendasikan penerapan SOP yang konsisten dan pelatihan karyawan berkala untuk terus meningkatkan kualitas produk.
Co-Authors Abdul R.H. Korompot Achmad Hasan Hafidzi Adi Suparwo Agistiani Agustin, Amalia Hikmah Agustin, Feni Dwi Ahmad Izzuddin Aisyiah Restutiningsih Putri Utami Amalia, Zahro Yuli Anderson Arnold Aloanis Ani Solihat Aniko, Akhmad Iqbal Apriansah, Noval Dias Ariefin, Miftahul Audy Denny Wuntu Aulia, Sweet Nabila Imsaki Aviro, Iftitah Noranza Ayu, Nirendra Dyah Azhad, M. Naely Azhad, Muhammad Naely BARLINA RINDENGAN Bayu Wijayantini, Bayu Budi Santoso Camelia, Camelia Chaleb Paul Maanari Chindy Kalengkongan Damayanti, Fauziah Diansari, Tatit Dinan, Fira Djois Sugiaty Rintjap Dwi Budi Santoso Evi Wahyuni, Evi Fachry Abda El Rahman Fadlilah, Fani Farha, Auva Novia Fatimawali . Fernando Nenabais Fitriani, Diana Novita Frenly Wehantouw Hafidzi, Ahmad Hasan Harianto Harianto Haris Hermawan, Haris I Wayan Gede Suarjana Irene V. Sani, Irene V. Irsyandi, Achmad Iskandar, Ashar Ismanto, Tomi istiqomah istiqomah Izzudin, Ahmad Jakub Saddam Akbar Jane Sulinda Tambas Jefriyanto Ismail Johanis J. Pelealu Johnly A Rorong Johnly A. Rorong Johnly A. Rorong Johnly Alfreds Rorong Johnly Rorong Johnly Rorong Julius Pontoh Jurike Kaunang Korompot, Abdul R.H. Lestari, Endang Putri M, Devy Angreani Maharani, Andhika Putra Andryan Maheni Ika Sari Mamondol, Oktavianus Martiana, Nina Max R.J Runtuwene Maya Sabrina, Adelia Annissa Megawati Nodjeng Meiske S. Sangi Meiske Sangi Mevia, Maulida Feren Arta Miftahul Jannah Molektuzzahro, Arila Momuat, Lidya Mongdong, Aldo Mongdong, Aldo G. Montolalu, Gisella T. Muchsin, Reyhan Muhammad Adhimawan Wijaya Muhammad Zaid M. M. Tanaty, Muhammad Zaid M. M. Murtalining Tyas, Wenny Murtaliningtyas, Wenny Musma Rukmana Mustapa Mustapa Mustapa, Mustapa Nainggolan, Verengki A Nenabais, Fernando Novitasari, Hevi Nugroho, Rifqi Maulana Adi Nuri, Rihadatul Aisylia Nursaid Nursaidah Nursaidah Nursaidah Nursaidah, Nursaidah Nurul Qomariah Obet Obet Oktavia, Erica Bella Oktaviansyah, Renaldy Dwi Pinkan, Aurelia Reghina Pomalingo, Moh Fikri Pratama, Lybel Vega Pratiwi, Ananta Dian Priyohadoko, Ndaru Tutus Purnomo, Wahyu Agung Adji Puspitadewi, Ira Putri, Septi Lenita Putri, Yulisya Salsabila Qurotul Aini Rachman, Avivatur Rahayu, Jekti Resti, Liana Reynal Maong, Reynal Rhamadanita, Mega Wahyu Ria Yuli Angliawati Ria Yuli Angliawati, Ria Yuli Riliani P. Maradesa RINDENGAN, BARLINA Riris Roisah, Riris Rofi'i, Imam Romadloni, Ririn Indah Rosidah Rosidah Rosma Hani Febrianti Rossytania, Winaldha Ninda Rozzaid, Yusron Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto, Rusdiyanto Sabtohadi, Joko Sanusi Gugule Saputra, Seno Saputri, Dian Mei Sari, Sinta Anggita Satrio, Ogik Fajar Seftiana, Angelita Sidabukke, Indah U. Br. Siswahyudianto Sodikin, Mohammad Faesal Sofianto, Mohammad Sri Rahayu, Yayu Stefan Marco Rumengan Suci L. Sidik Sukma Hadi, Nadia sulfiana, Icha Sumowo, Seno Suteja , Shintia Noviyanti Suwarno Suwarno Syamsi, Ibnu Darmawan Talcha Kirana Tatit Diansari Reskiputri, Tatit Diansari Tina, Lisa Agus Trina E. Tallei Trina Tallei Tungady, Jessica Tyas, Wenny Murtalining Utami, Aisyiah R. P. Vanda Kamu Vanda S. Kamu Vanda S. Kamu Verdiyanto, Verdiyanto Wahyu Eko Setianingsih Wardiyah, Silvi Wibowo, Yohanes Gunawan Widyabakti, Mega Anjar Wulandari, Aprilia Nadila Wydaswara, Mita Yayu Sri Rahayu, Yayu Sri Yurico, Bagus Zaenuri, Muhammad Mukamal Zahro, Aminatuz