Article Per Year (5 Year)
p-Index From 2021 - 2026
2.049
P-Index
This Author published in this journals
All Journal Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Publica : Jurnal Administrasi Pembangunan dan Kebijakan Publik Al-Kimia Journal on Education SPIRIT Jurnal QIEMA (Qomaruddin Islamic Economics Magazine) Language and Education Journal Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Informasi, Perpustakaan, dan Kearsipan (JIPKA) Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Islamic Tourism Chemedu: Jurnal Ilmiah Pendidikan Kimia Alsinatuna
Alimin Alimin
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Al-Kimia

 1 
Analisis Kandungan Zat Besi (Fe) Pada Buah Kelor dan Daun Kelor (Moringa Oleifera) yang Tumbuh di Desa Matajang Kec. Dua Boccoe Kab. Bone Andi Nurrahma; Alimin Alimin; Wa Ode Rustiah
Al-Kimia Vol 1 No 1 (2013): June
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (253.461 KB) | DOI: 10.24252/al-kimia.v1i1.1572

Abstract

This research is a kind of experiment research by analyze mineral such as iron essence (Fe) that are needed as a suplement in our body. In this research are used the kelor’s fruits and kelor’s leaf as specimen with the aim to know the iron essence (Fe) that content in the specimen. The content of iron essence (Fe) in specimen are used by Atomic Absorption Spectroscopy (AAS) method. The kelor’s fruits, the average iron essence (Fe) content in A place is 2,50 mg/100 gram specimen, B place is 3,20 mg/100 gram specimen, C place si 3,59 mg/100 gram specimen and D place is 4,51 mg/100 gram specimen. Than the kelor’s leaf, the average iron essence (Fe) content in A place is 5,89 mg/100 gram specimen, B place 5,73 mg/100 gram specimen, C place is 6,02 mg/100 gram specimen and D place is 6,21 mg/100 gram specimen.
Pengaruh Penyimpanan Pada Suhu Rendah (Freezer -3oC) Terhadap Kandungan Air dan Kandungan Lemak pada Ikan Lemuru (Sardinella longiceps) Anna Handayani; Alimin Alimin; Wa Ode Rustiah
Al-Kimia Vol 2 No 1 (2014): June
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.104 KB) | DOI: 10.24252/al-kimia.v2i1.1639

Abstract

One of the peaceful and best pickling methode to maintain freshness of product is depository at low temperature (freezer). Through depository of process industrial balance and availability of processing result of fishery will remained to be taken care of. Depository of fish raw material specially of fish flesh expected will be more be economic in course of depository at low temperature (freezer). The fat rate before is depository (0 day) that is 5,14%, while  at depository 1 day until 3 day of it fat is 9,43%, 14,70%, 15,30%, and to 4 until 7 days the fat content is downhill that is 7, 15%, 5, 50%, 3,96%. The rate irrigate before is depository (0 day) that is 26, 96%. While at depository 1 day until 3 day of its water that is 27, 87%, 27, 44%, 27,20%, and depository to 4 day until 7 days water content mount that is 27,94%, 27,97%, 28,10%, 28,40%. Depository of lamuru fish flesh (sardinella longiceps) conducted by at low temperature (freezer -3oC) during 7 day can cause degradation quality of good fish flesh of fat rate and also lamuru fish flesh colour changing from squeezing colour to become to squeeze to turn pale. While its water content is depository longer progressively increase.
Co-Authors Abdul Djohar Alham Alham Andi Nurrahma Anna Handayani Army Auliah Bunyamin Bunyamin Devi Triana Elizabet Matolisi Eva Nur Mazidah Fahmi Gunawan Ferawati Ferawati Gamal Abdul Nasser HAPPY KUSUMA WARDANI Happy Kusuma Wardani Hidayah, Bariqotul Jusniar . La Agusu La Ode Mustafa Luluk Luluk Novia Mansur Mansur Marlini Marlini Maya Maya Mirnawati Mirnawati Muh. Amir Muhaimin Muhaimin Muhammad Ilham Fadjrin Muharram Muharram Munirwan Zani Nurfahraini Nurfahraini Rustiah, Wa Ode Saleem Mohd Nasim Samuel Jie SARAWA MAMMA Sri Wahyuni Sukmawati Abdullah Sultan, Muslihin Zaimatus Sa’adah Zainal Abidin