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All Journal Jurnal Sains Materi Indonesia Jurnal Ilmiah Pertanian Indonesian Journal of Chemistry JMM (Jurnal Masyarakat Mandiri) Unri Conference Series: Community Engagement Indonesian Journal of Chemical Science and Technology Journal of Applied Materials and Technology Journal of Bioprocess Chemical and Environmental Engineering Science Journal of Community Engagement Research for Sustainability
Ahmad Fadli
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Nursing Public Health Other

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PENGARUH RASIO MASSA KITIN/NaOH DAN WAKTU REAKSI TERHADAP KARAKTERISTIK KITOSAN YANG DISINTESIS DARI LIMBAH INDUSTRI UDANG KERING Ahmad Fadli; Drastinawati Drastinawati; Ongky Alexander; Feblil Huda
Jurnal Sains Materi Indonesia Vol 18, No 2: JANUARI 2017
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (554.34 KB) | DOI: 10.17146/jsmi.2017.18.2.4166

Abstract

PENGARUH RASIO MASSA KITIN/NaOH DAN WAKTU REAKSI TERHADAP KARAKTERISTIK KITOSAN YANG DISINTESIS DARI LIMBAH INDUSTRI UDANG KERING. Kitosan merupakan polimer yang dapat dibuat dari kitin menggunakan proses deasetilasi. Tujuan penelitian ini untuk mempelajari pengaruh rasio massa kitin dengan volume NaOH dan waktu reaksi terhadap karakteristik kitosan yang disintesis dari limbah industri udang kering. Kitin diisolasi dari cangkang udang dengan metode deproteinasi dan demineralisasi. Deasetilasi kitin dilakukan pada suhu 120 °C, kecepatan pengadukan 150 rpm, rasio massa kitin dengan volume NaOH 1:15, 1:20, 1:25 (w/v), dan waktu reaksi 0,5-3 jam. Hasil penelitian menunjukkan bahwa peningkatan nilai rasio massa kitin dengan volume NaOH terhadap waktu reaksi mengakibatkan peningkatan derajat deasetilasi dan penyusutan kadar abu dan rendemen kitosan, sedangkan kadar air tidak memiliki efek yang signifikan. Derajat deasetilasi kitosan adalah 85,7% pada rasio massa kitin dengan volumeNaOH 1:15 selama 3 jamdanmeningkatmenjadi 86,1%setelah rasiomassa kitin dengan volume NaOH ditingkatkan menjadi 1:25. Kadar rendemen berkisar antara 86,6 % hingga 63,5 %, kadar air kitosan berkisar antara 1,2 % hingga 1,0 %, dan kadar abu kitosan berkisar antara 1,9 % hingga 1,1 %.
Synthesis and Characterization Nanomagnetite by Co-precipitation Rahimah Rahimah; Ahmad Fadli; Yelmida Yelmida; Nurfajriani Nurfajriani; Zakwan Zakwan
Indonesian Journal of Chemical Science and Technology (IJCST) Vol 2, No 2 (2019): July 2019
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v2i2.13995

Abstract

Magnetite (Fe3O4) nanoparticles becomes a new innovation that gets attention of biomedicine scientists. Magnetite can be applied to cancer treatment as a drug carrier because it’s good biocompatibility and very low toxicity. The aim of this study was to determine the effect of temperature and retention time on the magnetite particle characteristics prepared by co-precipitation method. The first, FeCl3 and FeCl2 with 2:1 mole ratio were reacted with 10% NH4OH at 40 - 80°C temperatures during 1 – 30 minutes in a beaker glass. Subsequently, the precipitate was separated using filter paper and it dried into air oven at 100°C. The characteristic of obtained magnetite powder were determined using XRD and SEM. From XRD pattern indicates that magnetite formed at all temperatures with crystallite diameter in the range of 7-13 nm. The SEM results indicate the agglomeration of the magnetite particles with size in the range of 1.37 to 1.72 μm. In the other hand, the higher of temperature and retention time will make the agglomeration of the particles become more uniform. The increasing of temperature and the retention time will increase the magnetite crystallinity level.
A Pemberdayaan Santri di Rumah Amal MIS Hubbullah Pekanbaru Melalui Produksi Nugget Ikan Patin Silvia Reni Yenti; Amun Amri; Ahmad Fadli; Zultiniar Zultiniar; Sunarno Sunarno; Wisrayetti Wisrayetti
Journal of Community Engagement Research for Sustainability Vol. 1 No. 2 (2021): September
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.409 KB) | DOI: 10.31258/cers.1.2.74-80

Abstract

Counseling activities and training on making catfish nuggets have been carried out for the students at the MIS Hubbullah Charity House Pekanbaru. The activity was carried out by lecturers at the Department of Chemical Engineering, FT UNRI who were assisted by students. Evaluation of activities is carried out both before and after activities are carried out. From the results of the activity evaluation, it was found that there was an increase in the understanding and ability of participants in processing catfish into fish nuggets by 94.4%. Based on a follow-up survey conducted by the service team, it was found that the students of MIS Hubbullah continued the activities of making these catfish nuggets and even made a label for the product packaging of catfish nuggets as one of their business units.
The Oriented Attachment Crystal Growth Model in Hydrothermal Synthesis of Magnetite (Fe3O4) Nanoparticles Ahmad Fadli; Amun Amri; Esty octiana sari; Sukoco Sukoco; Deden Saprudin
Journal of Applied Materials and Technology Vol. 1 No. 1 (2019): September 2019
Publisher : AMTS and Faculty of Engineering - Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/Jamt.1.1.15-19

Abstract

The magnetite nanoparticles (Fe3O4) are very promising nanomaterials to be applied as drug delivery due to their excellent superparamagnetic, biocompatibility and easily modified surface properties. Those properties are influenced by the structure and size of the material which can be controlled by studying the evolution of crystal growth. The purpose of this research is to study the evolution of crystal growth of magnetite nanoparticles in the hydrothermal system and determine the crystal growth kinetics using the Oriented Attachment Growth model. Magnetite nanoparticles were synthesized using a hydrothermal method from FeCl3, citrate, urea and polyethylene glycol at 210?C for 1 - 12 hours at a various concentration of FeCl3 (0.05 M, 0.10 M, and 0.15 M). The characterizations were conducted by X-ray Diffraction (XRD), Transmission Electron Microscope (TEM), Particle size analyzer (PSA), and Vibrating Sample Magnetometer (VSM). The XRD difractogram indicated that the magnetite was begun to form at 3.5 hours synthesis. The crystallinity and the crystal size of magnetite rose with reaction time. The diameter of magnetite crystals was in the range of 9.4-30 nm. Characterization by TEM showed that the particles were formed from a smaller particles which were then agglomerated. The PSA characterization showed that the distribution of diameter size enlarged with the enhancement of concentrations. VSM result showed that the magnetite nanoparticle has superparamagnetic properties. The magnetite crystal growth can be fitted by the Oriented Attachment Growth model with an error of 29%.
Pembuatan lilin aroma terapi menggunakan sarang lebah dan ekstrak lemon di Kelurahan Sungai Pagar Kecamatan Kampar Kiri Kabupaten Kampar Silvia Reni Yenti; Ahmad Fadli; Zultiniar Zultiniar; Sunarno Sunarno
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.355-361

Abstract

Village development is one of the national development interests in which universities contribute to the implementation of the Community Work Program (KUKERTA) in the form of Community Service in a designated area. Kampar is one of the areas that has the biggest honey sialang potential in Riau Province, one of which is Sungai Pagar sub-district, Kampar Kiri Hilir sub-district. Honey honeycomb processing that is not processed optimally can provide the latest innovation, namely the making of aromatherapy candles by using honeycomb and lemon extract. This dedication activity aims to provide new knowledge expertise to the community of Sungai Pagar sub-district as one form of efforts in increasing national development. A series of activities include counseling or outreach, training in aromatherapy candle making, packaging and marketing. This activity gave a positive response from the Sungai Pagar community by forming a collaboration between the KUKERTA Community Service Team and Imbo Kaluang UKM. The outputs generated from these community service activities are aromatherapy candle products, Appropriate Technology Book (TPG), mass media publications (print and online) and journal publications.
Peningkatan Kapasitas Produksi Unit Usaha Di Rumah Amal Mis Hubbullah Kelurahan Tangkerang Timur Kecamatan Tenayan Raya Kota Pekanbaru Silvia Reni Yenti; Amun Amri; Ahmad Fadli; Zultiniar Zultiniar; Sunarno Sunarno; Wisrayetti Wisrayetti
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.665-672

Abstract

Increasing the production capacity of the business unit at the Mis Hubbullah charity house to develop and improve the business unit so that it is expected to increase income that supports the Education program at the Mis Hubbullah charity house, one of the sources of animal protein that is widely consumed by the public, easy to obtain is fish and the price is cheap, but Fish quickly undergo a process of decay, so it is necessary to preserve fish. Preservation of fish aims to reduce the water content in the fish body so that it does not provide an opportunity for bacteria to breed. Fish undergo the process of decay quickly compared to other foodstuffs. To increase sales value and income, it is necessary to give a touch of innovation so that it can add business units and attract public interest. Therefore, in this community service activity, counseling was carried out on the diversification of processed catfish meat products into practical and more quality catfish nugget products. In addition, training on making catfish nuggets was conducted. Potential targets who will be given counseling are students from the Al-Ansar Mis Hubbullah Foundation.
The Oriented Attachment Model Applied on Crystal Growth of Hydrothermal Derived Magnetite Nanoparticles Ahmad Fadli; Amun Amri; Iwantono Iwantono; Arisman Adnan; Sunarno Sunarno; Sukoco Sukoco; Mayangsari Mayangsari
Indonesian Journal of Chemistry Vol 20, No 2 (2020)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.42917

Abstract

Magnetite (Fe3O4) nanoparticles are very promising to be applied as a drug delivery system (DDS) for cancer chemotherapy. In this research, the crystal growth of hydrothermal derived magnetite particles was studied by oriented attachment (OA) model. The OA model was used to investigate the mechanism and the statistical kinetic of crystal growth. The crystal diameter change as a function of time with different concentration was measured using XRD. Firstly, 0.3248 g FeCl3 and 1.1764 g of sodium citrate, as well as 0.3604 g urea were dissolved into 40 mL of distilled water in a reactor. Subsequently, the reactor temperature was maintained at 210 °C and reaction time of 3.5–12 h in an air oven. The morphology of obtained particles was characterized using TEM, whereas VSM was used to determine the magnetic hysteresis curve. The XRD pattern showed that magnetite was obtained at temperature 210 °C and 3.5 h reaction time, as well as its intensity increased with reaction time. The crystal size of Fe3O4 was 9.44 nm at 3.5 h and appropriate with the oriented attachment model. The magnetite nanoparticles with shaped core-shell size less than 50 nm and suitable for biomedical application especially as drug delivery.
Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts Anisa Mutamima; Ahmad Fadli; Indra Purnama; Yelmida Azis; Muhammad Syafiq Izzuddin
Jurnal Ilmiah Pertanian Vol. 20 No. 1 (2023): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v20i1.13064

Abstract

Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made from fermented papaya with varying fermentation times of 4, 5, and 6 days. The substrate was fed five times to strengthen the sourdough, resulting in a robust enough mixture to develop the dough. The resulting sourdough was used to create sourdough bread with a 30% sourdough concentration. The fermentation time impacted the quality of the sourdough, with results showing that sourdough became increasingly active as fermentation time progressed. The best sourdough was obtained from a six-day fermentation period, with a pH of 3.60 and a total plate count of 1.70 × 104 CFU/ml. The best donuts were produced using the sourdough that had been fermented for six days, with an almost perfect score of 3.9 out of 4 for all aspects, including color, aroma, taste, and texture. Using this sourdough resulted in a significantly longer shelf life; no mold appeared until the eighth day of storage at room temperature. The moisture content of the donuts was measured at 4.57%. This study demonstrates the potential benefits of using sourdough made from fermented papaya to improve the quality and shelf life of sourdough bread while also providing potential health benefits.
PERANCANGAN REAKTOR DAN PELATIHAN PEMBUATAN ASAP CAIR SEBAGAI PENGAWET ALAMI DALAM PEMBUATAN BAKSO Cory Dian Alfarisi; Sunarno Sunarno; Anisa Mutamima; Ahmad Fadli; Silvia Reni Yenti; Wisrayetti Wisrayetti
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 5 (2023): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i5.17414

Abstract

Abstrak: Yayasan Al-Ikhwan yang berlokasi di Kelurahan Tangkerang Timur Pekanbaru merupakan sebuah yayasan yang secara aktif terlibat dalam proyek-proyek sosial, pendidikan, pemberdayaan ekonomi, budaya, dan kesehatan masyarakat. Yayasan ini membawahi berbagai unit operasi, termasuk unit usaha bakso Al-Ikhwan, yang saat ini menghadapi keterbatasan kuantitas produksi dan area pemasaran karena masa simpan bakso yang singkat pada suhu ruang. Pada kegiatan pengabdian masyarakat ini, tim dosen Jurusan Teknik Kimia Universitas Riau bermitra dengan Yayasan Al-Anshar, khususnya unit usaha bakso Ikhwan yang dikolela oleh yayasan tersebut. Kegiatan ini berfokus pada pemberdayaan unit usaha dan berupaya mengatasi hambatan yang sedang dihadapi mitra dengan mengajarkan mitra bagaimana membuat asap cair dari tempurung kelapa, yang dapat digunakan sebagai pengawet alami dalam produksi bakso. Kegiatan ini meliputi beberapa tahap diantaranya; koordinasi dengan pihak terkait, desain dan pembuatan reaktor pirolisis, uji coba alat, edukasi tentang konsep asap cair, serta pelatihan mengenai penggunaan peralatan dan produksi asap cair. Kegiatan pengabdian ini memberikan pemahaman yang lebih baik kepada tim produksi tentang pilihan alami untuk produksi dan pengawetan bakso. Hasil positif yang diperoleh dari kegiatan ini diantaranya peningkatan pengetahuan mengenai asap cair sebagai pengawet alami dalam pembuatan bakso (75%), peningkatan keterampilan dalam pembuatan asap cair secara mandiri (62%), dan peningkatan kualitas (masa simpan) produk.Abstract: The Al-Ikhwan Foundation which is located in Tangkerang Timur Ward, Pekanbaru is an organization that actively involved in social, educational, economic empowerment, cultural, and public health projects. Under its purview, various business units operate, including the Al-Ikhwan meatball business, facing production and market limitations due to the short shelf life of meatballs at room temperature. This activity focuses on empowering the business unit and addressing the challenges faced by the partner by teaching them how to produce liquid smoke from coconut shells, which can be used as a natural preservative in meatball production. The involvement includes several phases; coordination with related parties, design and construction of the pyrolysis reactor, testing runs, education on liquid smoke concept, and instruction on how to use the equipment and produce liquid smoke. The project gives the production team better understanding of all-natural options for meatball production and preservation. Positive outcomes gained, include enhanced meatball production, longer shelf life, elevated quality, and food safety. Additionally, this project may be used as a model for other similar microenterprises, easing pressing manufacturing and marketing issues. Positive results obtained from this activity include an increased knowledge of liquid smoke as a natural preservative in meatball production (75%), improved skills in independently producing liquid smoke (62%), and an enhancement in product quality (shelf life).
Modifikasi Kitosan dari Limbah Udang menggunakan Metode Gelasi Ionik Nurfatihayati Nurfatihayati; Ahmad Fadli; Sunarno Sunarno; Allailus Syah Safara; Aulia Permatasari
Journal of Bioprocess, Chemical and Environmental Engineering Science Vol 4 No 1 (2023): Journal of Bioprocess, Chemical, and Environmental Engineering
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, UNRI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Chitin contained in shrimp shells can be used as raw material for making chitosan which is then reprocessed into nanoparticle-sized chitosan which has many benefits. This study aims to synthesize nanoparticle chitosan using the ionic gelation method and determine the effect of variations in the concentration of formic acid, sodium tripolyphosphate (TPP), chitosan, and the volume ratio of chitosan: TPP on particle characteristics, which include particle size, polydispersity index, zeta potential, particle morphology, and functional groups of particles. The first step for making nanoparticle chitosan is to make a chitosan solution using a magnetic stirrer. After that, the TPP solution at a certain volume ratio between chitosan: TPP was added to the chitosan solution. Stirring is carried out for 1 hour with a stirring speed of 1200 rpm. Furthermore, the nanoparticle chitosan was characterized by using Particle Size Analyzer (PSA), zeta potential analyzer, Scanning Electron Microscopy (SEM), and Fourier Transform Infra-Red (FTIR). The synthesis of nanoparticle chitosan using the ionic gelation method has been successfully carried out, obtaining a particle size of 464.4 nm, a polydispersity index of 0.214, a zeta potential of +0.48, and a cross-link of chitosan-TPP particles is formed.
Co-Authors Agung Prabowo Alfarisi, Cory Dian Allailus Syah Safara Amun Amri Arisman Adnan Aulia Permatasari Deden Saprudin Deni Noviana Drastinawati Drastinawati Esty Octiana Sari Feblil Huda Heni Ismawati Indra Purnama Iwantono Iwan Barnawi Mayangsari Mayangsari Muhammad Syafiq Izzuddin Mutamima, Anisa Nurfajriani Nurfajriani Nurfatihayati Ongky Alexander Prihartini Widiyanti Rahimah Rahimah Silvia Reni Yenti Silvia Reni Yenti Sukoco Sukoco Sukoco Sukoco Sunarno Wisrayetti Wisrayetti Wisrayetti Wisrayetti Wisrayetti Wisrayetti Yelmida Azis Zakwan Zultiniar Zultiniar Zultiniar Zultiniar