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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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MEMPELAJARI REAKSI ISOMERISASI SAFROL DENGAN PEREAKSI t-BuOK/DMSO DAN KOH/CH2OHCH2OH Gugule, Sanusi; Fatimah, Feti
CHEMISTRY PROGRESS Vol 2, No 1 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.1.2009.64

Abstract

The studies have been done about the transformation of safrole into isosafrole. The transformation wasdone using reagents, namely t-BuOK/DMSO and KOH/CH2OHCH2OH. The purities of all products weretested with thin layer and gas chromatography. Thereafter the structures were identified with infraredspectrophotometers, NMR1H and 13C spectrometry, and mass spectrometry. The isomerization product ofsafrole into isosafrole with highest percentage yield (97%) was given t-BuOK/DMSO.
PENGGUNAAN MODEL MIND MAPPING DALAM PENINGKATAN PEMBELAJARAN PKN SISWA KELAS IV SEKOLAH DASAR fatimah, feti
KALAM CENDEKIA PGSD KEBUMEN Vol 1, No 4 (2013): KALAM CENDEKIA PGSD KEBUMEN
Publisher : KALAM CENDEKIA PGSD KEBUMEN

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Abstract

Abstract: The Using of Model Mind Mapping in Improving PKn Learning in Elementary School Four Grade Students. The purpose of this research is to describe the step of using mind mapping model in enhancement PKn learning fourth grade students in  elementary school. This research uses class actions research methods are carried in the three cycles. Each cycle consists of planing, action, observation, and reflection. The data source of this research is the fourth grade students of Petarangan elementary school Kemranjen Banyumas in academic year 2012/2013 which amounted to 22 students, consist 11 men adn 11 women. Data collecting methods are collected through observation, interview, test, and documentation. The validity of data using the triangulation technic and resource. The data Analysis is used by this research in kuantitatif and kualitatif data analysis. Research procedure is Suharsimi Arikunto model. The result showed that the using of  Model Mind Mapping in Improving PKn Learning in  Elementary School. Keywords: Mind mapping model, PKn learning. Abstrak:Penggunaan Model Mind Mapping dalam Pembelajaran PKn Siswa Kelas IV Sekolah Dasar. Penelitian ini bertujuan untuk mendeskripsikan langkah-langkah penggunaan  model Mind Mappingdalam peningkatan pembelajaran PKn siswa kelas IV Sekolah Dasar. Penelitian ini menggunakan metode  penelitian tindakan kelas yang dilaksanakan dalam tiga siklus. Setiap  siklus terdiri atas perencanaan, pelaksanaan tindakan, observasi, dan refleksi. Subjek penelitian adalah siswa kelas IV SD Negeri Petarangan  Tahun Ajaran 2012/2013 yang berjumlah 22 siswa, terdiri dari 11 siswa laki-laki dan 11 siswa perempuan. Teknik pengumpulan data adalah dengan observasi, wawancara, tes dan dokumentasi.  Validitas data menggunakan triangulasi teknik dan sumber. Analisis data menggunakan teknik analisis kualitatif dan kuantitatif. Prosedur penelitian adalah model Suharsimi Arikunto. Hasilnya menunjukkan bahwa penggunaan model Mind Mapping dapat meningkatkan pembelajaran PKn di Sekolah Dasar. Kata Kunci:Model Mind Mapping, Pembelajaran PKn
AKTIVITAS ANTIOKSIDAN DARI DAUN LALAPAN (THE ANTIOXIDANT ACTIVITY OF LALAPAN LEAFS) Fatimah, Feti
Jurnal Entropi Vol 1, No 2, 2006
Publisher : Jurnal Entropi

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Abstract

This Research was to determined of the total of phenol content and also to test the antioxidant activity of four lalapan leafs that are kemangi (sweet bacil, Ocinum Bacilicum), kemang (Mangifera kemanga), selada (cress) and also poh pohan (Pilea trinervina). The total of phenol content of extract of lalapan leafs determined as tannic acid, whereas the test of antioxidant activity determined by method of diene conjugation. The result of analysis indicated that the total of the highest phenol content is extract of kemang leaf (1,14 mg/g), followed by pohpohan (0,84 mg/g), kemangi (0,68 mg/g) and also selada (0,54 mg/g). Pursuant to concentration of diene conjugation, knew that the kemang has the highest activity than the other lalapan leafs.
EFEKTIVITAS ANTIOKSIDAN PADA SISTEM EMULSI MAYONES Fatimah, Feti
Jurnal Entropi Vol 5, No 1, 2009
Publisher : Jurnal Entropi

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Abstract

Mayonnaise represent the system of emulsion of oil-in-water, where oil rate is 50-85%. Height of oil rate of mayonnaise causes of the oxidation reaction more easy. The aims of this research where to study the effectiveness of antioxidant on its system. The effectiveness of antioxidant in the system attributed by its polarity. The polarity of antioxidant was measured by determining of partition coefficient in octanol-water system (1:1). The effectiveness of antioxidants in the system were determined by Rancimat. Result of this research indicate that third type of antioxidants have the different polarity. The partition coefficient of butylated hydroxyl toluene (BHT) was 91%, t-butylhydroquinone (TBHQ) was 79.9%, and trollox was 0.47 (32.0%). From the Test of Rancimat known that the most effective type of antioxidants was TBHQ.
ISOLASI DAN IDENTIFIKASI EUGENOL DARI TANGKAI CENGKEH JENIS ZANZIBAR (Eugenia caryopillata, Thumb) Fatimah, Feti
Jurnal Entropi Vol 2, No 2, 2007
Publisher : Jurnal Entropi

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Abstract

A research was done to isolate and identify eugenol from clove stalk of Zanzibar variety. Isolation of clove stalk oil was done using steam destilation technique, and for identification using Gas Chromatography-Mass Spectrophotometer. The isolate from clove stalk oil of Zanzibar variety, fresh and dried variable has 0,565% and 0,485% yield. The oil was yellow and has cloves scent. From the test of clove stalk oil quality, fresh and dried variable was known that its water content were 0,22% and 0,33%., specific weight 1,027 and 1,068 g/mL., with refraction index 1,5186. Beside eugenol, GC-MS analyzes showed that other constituent component in clove stalk oilw were methyl benzena, methyl salisilat, caryophylin oxide, trans-caryophylin, a-Humulene. Eugenol can be isolate from clove stalk oil by the addition of NaOH, acidify with HCl and then extracted using petroleum eter as a solvent. Eugenol that obtained from clove stalk oil, fresh and dried variable were 66,47 % and 76,92%, respectively. Eugenol analysis from isolated clove stalk, fresh and dried variable has 90,10% and 93,96% purities, respectively. Eugenol obtained from fractionation was analyzes using GC, and spiking technique identification.
KOMPONEN-KOMPONEN PENYUSUN ASAP CAIR SABUT KELAPA HASIL PEMBAKARAN LANGSUNG SERTA PENINGKATAN KUALITASNYA DENGAN DISTILASI DAN PENJERAPAN MENGGUNAKAN ARANG AKTIF Fatimah, Feti
Jurnal Entropi Vol4, No 2, 2009
Publisher : Jurnal Entropi

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Abstract

Pengasapan menggunakan asap cair telah lama diperkenalkan, namun pada umumnya asap cair belum popular di masyarakat karena sulitnya membuat peralatan pirolisis serta keterbatasan bahan dasar kayu, oleh karena itu, perlu dilakukan pembuatan asap cair dengan metode pembakaran langsung menggunakan bahan dasar sabut kelapa. Penelitian ini dilakukan guna mengetahui komponen-komponen penyusun asap cair sabut kelapa yang dibuat dengan metode pembakaran langsung. Guna meningkatkan kualitas asap cair, dilakukan distilasi serta penjerapan asap menggunakan arang aktif. Analisis komponen-komponen dilakukan dengan Kromatografi Gas dan Spektrofotometer Massa (GC-MS). Hasil penelitian menunjukkan bahwa Asap cair sabut kelapa sedikitnya mengandung 21 komponen, asap cair hasil distilasi sedikitnya mengandung 31 komponen dan asap cair hasil penjerapan dengan karbon aktif mengandung sedikitnya 5 komponen. Komponen paling dominan dalam asap cair adalah asam asetat. Konsentrasi asam asetat dalam asap cair asli adalah 0,99 %, asap cair hasil distilasi adalah 1,0245 %, sedangkan asap hasil penjerapan menggunakan arang aktif adalah 0,25%. Dengan demikian, maka proses distilasi dapat meningkatkan kualitas asap cair sabut kelapa yang dibuat menggunakan teknik pembakaran langsung.
ISOLASI, KARAKTRISASI DAN PEMURNIAN MINYAK LIMBAH IKAN CAKALANG (Katsuwonus pelamis, L) Fatimah, Feti
Sainstek Vol5, No 1, 2010
Publisher : Jurnal Sainstek

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Abstract

Fish represent the ordinary food substance consumed especially for society which live in the coastal area like Town of Manado of Sulawesi Province. This research has conducted to isolate fish oil from cakalang, malalugis, visceral extracted by refluks for 7 hours using chloroform as eluent. Oil quality yielded examined by the acid value and also fatty acid profile determination use the gas chromatography .technique. The purification used the adsorption chromatography by active charcoal.has done to improve the quality of fish oil The result shows that yield of oil obtained from Cakalang fish waste was: 4,67 %, The acid value from Cakalang fish oil was 20,08 %. The EPA and DHA content from cakalang waste oil was 17,96 mg100g oil and 103,08 mg/100g oil There were difference result of fatty acid profile from the purification process. Rate of EPA and DHA was degrade after purified. Keywords: fish oil, cakalang, Manado, adsorption chromatography
PENURUNAN KANDUNGAN BENZO(A)PIRENA ASAP CAIR HASIL PEMBAKARAN Fatimah, Feti; Gugule, Sanusi
CHEMISTRY PROGRESS Vol 2, No 1 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.1.2009.58

Abstract

This research was done to study benzo(a)pirene content produced from liquid smoke by directburning process, also how to reduced the component. The results show that liquid smoke from coconutpericarb that produced by direct burning method has 28% recovery. The smoke was yellow to brown,smelled as smoke with density 0,9965 g/mL. To reduce benzo (a) pirene of liquid smoke was done usingredistilled and absorbed with active carbon. Redistilled liquid smoke was done at 98-100 oC. RedistilledLiquid smoke almost colorless and no color compared with initial liquid smoke, less smoke scent. Thedensity was 0,9970 g/mL with 55% recovery from initial smoke. Absorbed liquid smoke using activecarbon (1:5) was acquired more clear liquid, no color and no scent, density 0,9975 g/mL with 51,7%recovery. Benzo(a)pirene concentration can be reduced using redistilled and absorbed with activecarbon method. Reduce concentration using redistilled technique was 33.1%, whereas using absorbedtechnique was 54,3%.
PENGARUH SUHU, KADAR GARAM DAN WAKTU PENGOLAHAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS) TERHADAP PARAMETER FREE FATTY ACID Syamsi, Ibnu Darmawan; Fatimah, Feti; Wuntu, Audy Denny
CHEMISTRY PROGRESS Vol 12, No 2 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.12.2.2019.27928

Abstract

ABSTRAK Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Dalam penelitian ini bertujuan mengetahui pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan cakalang dibuat dengan berbagai kondisi pengolahan. Analisis yang dilakukan dengan menggunakan parameter FFA pada setiap sampel. Berdasarkan penelitian yang dilakukan kadar FFA tertinggi yaitu dengan suhu 30 ℃, kadar garam 10% dan waktu fermentasi selama 15 hari dengan kadar FFA sebesar 4,888 % dan kadar FFA terendah yaitu dengan suhu 50 ℃, kadar garam 20% dan waktu fermentasi 1,6 hari dengan kadar FFA sebesar 1.156 %. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (variabel independen) terhadap parameter FFA (variabel dependen), maka diperlukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap kadar FFA (variabel dependen) dengan hasil penelitian, berturut-turut 56,6%; 29,6%; dan 60,1%, selanjutnya adalah uji analisis varians (ANOVA), ANOVA dilakukan pada 95% confidence interval dengan nilai signifikansi α=0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0.00. ABSTRACT Bakasang is a fermented product made from fish innards. This research aims to determine the effect of temperature, salinity and time on the processing of Skipjack Tuna Fish bakasang made with various processing conditions. The analysis was carried out using FFA parameters in each sample. Based on the research, the highest FFA level is at 30 ℃ temperature, 10% salinity and 15 days of fermentation time with FFA level of 4.888 % and the lowest FFA level is at 70 ℃ temperature, 20% salinity and 1.6 day of fermentation time with FFA level of 1.156 %. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the FFA parameter (dependent variable), so some statistical methods are needed, first, the correlation test of temperature, salinity and processing time (independent variable) on FFA level (dependent variable) with the research results, respectively 56.6%; 29.6%; and 60.1%, next is the analysis of variance (ANOVA) test, ANOVA was carried out at 95% confidence intervals with a significance value of α = 0.05, variable significance for temperature, salinity and time was 0,00. 
PENGARUH SUHU KADAR GARAM DAN WAKTU PENGOLAHAN BAKASANG IKAN TERI (Stolephorus Sp.) TERHADAP PARAMETER ANGKA PEROKSIDA Nainggolan, Verengki A; Fatimah, Feti; Kamu, Vanda
CHEMISTRY PROGRESS Vol 13, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.13.1.2020.28794

Abstract

Penelitian ini bertujuan mengetahui pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan teri dibuat dengan berbagai kondisi pengolahan. Analisis yang dilakukan dengan menggunkan parameter Angk Peroksida (AP) pada setiap sampel. Berdasarkan penelitian yang dilakukan nilai AP tertinggi yaitu dengan suhu 70 oC, kadar garam 30% dan waktu fermentasi selama 10 Hari dengan nilai AP sebesar 6,181 meq ekivalen O2/Kg dan nilai AP terendah yaitu pada suhu 50 oC, kadar garam 20% dan waktu fermentasi selama 3,29 Hari dengan nilai AP sebesar 0,966 meq ekivalen O2/Kg. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (Variabel independen) terhadap parameter AP (Variabel dependen), maka diperlakukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap nilai AP (variabel dependen) dengan hasil penelitian, berturut-turut 51,3%; 33,3%; dan 53,9%. Selanjutnya adalah uji analisis varians (ANOVA), ANOVA dilakukan pada 95% confidence interval dengan nilai signifikansi α=0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0,00.ABSTRACTThis research aims to determine the effect of temperature, salinity and time on the processing of anchovy Bakasang made with various processing conditions. The analysis was carried out using (Peroxide Value) PV parameters in each sample. Based on the research, the highest PV is at 70 oC temperature, 30% salinity and 10 days of fermentation time with PV of 6.181 meq ekivalen O2/Kg, and the lowest PV is at 50 oC temperature, 20% salinity and 3.29 day of fermentation time with PV of 0.966 meq ekivalen O2/Kg. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the PV parameter (dependent variable), so some statistical methods are needed, first, the correlation test of temperature, salinity and processing time (independent variable) on PV (dependent variable) with the research results, respectively 51.3%; 33.3%; and 53.9%, next is the analysis of variance (ANOVA) test, ANOVA was carried out 95% confidence intervals with a significance value of α=0.05, variable significance for temperature, salinity and time was 0.00.
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 Aviro, Iftitah Noranza Ayu, Nirendra Dyah Azhad, M. Naely Azhad, Muhammad Naely BARLINA RINDENGAN Bayu Wijayantini, Bayu Camelia, Camelia Chaleb Paul Maanari Chindy Kalengkongan Damayanti, Fauziah Dian Mei Saputri Diansari, Tatit Dinan, Fira Djois Sugiaty Rintjap Dwi Budi Santoso Evi Wahyuni, Evi Fachry Abda El Rahman Fani Fadlilah Farha, Auva Novia Fatimawali . Fernando Nenabais Fitriani, Diana Novita Frenly Wehantouw Hafidzi, Ahmad Hasan Harianto Harianto Haris Hermawan, Haris Hevi Novitasari I Wayan Gede Suarjana Imam Rofi'i 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 Joko Sabtohadi Julius Pontoh Jurike Kaunang Korompot, Abdul R.H. Lestari, Endang Putri Liana Resti Lisa Agus Tina M, Devy Angreani Maanari, Chaleb Maanari, Chaleb Paul Maharani, Andhika Putra Andryan 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 Nainggolan, Verengki A Nenabais, Fernando 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 Reynal Maong, Reynal Rhamadanita, Mega Wahyu Ria Yuli Angliawati Ria Yuli Angliawati, Ria Yuli Riliani P. Maradesa RINDENGAN, BARLINA Ririn Indah Romadloni Riris Roisah, Riris Riswan Rosidah Rosidah Rosma Hani Febrianti Rozzaid, Yusron Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto, Rusdiyanto Sanusi Gugule Saputra, Seno Sari, Sinta Anggita Satrio, Ogik Fajar Seftiana, Angelita 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 Sweet Nabila Imsaki Aulia Syamsi, Ibnu Darmawan Talcha Kirana Tatit Diansari Reskiputri, Tatit Diansari Trina E. Tallei Trina Tallei Tungady, Jessica Tyas, Wenny Murtalining 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