Article Per Year (5 Year)
p-Index From 2021 - 2026
1.037
P-Index
This Author published in this journals
All Journal PREMISE LAW JURNAL TRANSPARENCY Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Finesta Jurnal e-Komunikasi Jurnal Mirai Management Jurnal Manajemen & Keuangan Jurnal Manajemen Bisnis dan Kewirausahaan Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Unri Conference Series: Community Engagement Jurnal Manajemen dan Kewirausahaan Jurnal Pengabdian Masyarakat Nian Tana
Evelyn Evelyn
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
Pengaruh pH Terhadap Bentuk Partikel Hidroksiapatit Dari Precipitated Calcium Carbonate (PCC) Kulit Telur Itik Melalui Metode Presipitasi M. Gherald Erlangga Putra; Yelmida A; Evelyn Evelyn
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Hydroxyapatite (Ca10(PO4)6(OH)2) is the most stable form of calcium phosphate, which is widely used in various medical applications, mainly in orthopedics and dentistry due to it’s similarities with inorganic mineral component of bone and teeth. However, in spite of chemical similarities, mechanical performance of synthetic hydroxyapatite was very poor compared with that of natural bone. It is possible to improve the properties of hydroxyapatite ceramics by controlling important parameters of powder precursors such as particle size, particle shape and agglomeration. In this study, synthesized of hydroxyapatite used PCC and (NH4)2PO4 as raw material. The PCC was made from duck’s eggshells with carbonation method. The hydroxyapatite later would be sintered in 500 ̊C and then characterized by SEM and XRD. The synthesis of hydroxyapatite in this study had been done succesfully with the aid of precipitation method, by controlling the pH. Needle-like hydroxyapatite was synthesized at pH 8 and pH 10 and spherical-like hydroxyapatite was synthesized at pH 12. XRD analysis showed the similarities with standard hydroxyapatite ICDD 01-074-0566. It has been found that the degree of crystallinity had been raised as the pH increased. Keywords: agglomeration, duck eggshells, hydroxyapatite, precipitation
Inaktivasi Termal Spora Bacillus Subtilis Dalam Jus Nanas Khaira Khaira; Evelyn Evelyn; Chairul Chairul
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Bacillus subtilis is a spore-forming bacterium and has been identified as spoilage in fruit-based medium such as pineapple. Food preservation by thermal processing is a conventional method and is still used today. The purpose of this study was to determine the effect of temperature (T: 90 °C, 95 °C, 100 °C) and pH(2 and 6) on the thermal inactivation of B. subtilis spores. It was shown that higher temperature resulted in the decreasing of the time needed to inactivate the spores. Higher resistance of the spores were observed at higher pH. The D-values obtained at pH 2 and temperatures of 90, 95, 100 °C were 11,24; 5,85, and 2.34 minutes, respectively. D-values at pH 6 were; 38,46, 13,70 and 3,55 minutes. The z-values obtained were in the range 9-14 °C. The results of this study indicate the importance of temperature and pH for heat resistance of B. subtilis spores in pineapple juice. Keywords: Bacillus subtilis, Inactivation, Pineapple juice, Resistance, Spores
Produksi Furfural Dari Tandan Kosong Sawit Dengan Berbagai Perlakuan Awal Yasinta Lola Iriadi; Said Zul Amraini; Evelyn Evelyn
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Furfural is one of the furan derivatives that is widely used as a solvent in the extraction of lubricating oils and natural oils. Furfural can be made from materials containing pentose such as palm oil empty fruit bunches. The purpose of this study is to examine the utilization of palm oil empty fruit bunches as a raw material in the manufacture of furfural. There are three stages carried out in this study, pretreatment, hydrolysis, and distillation. The pretreatment process used 9% H2SO4, 9% NaOH, and 50% ethanol as solvent, which was cooked at temperature 120oC for 1 hour, 1.5 hours and 2 hours. The results showed that acid pretreatment process with 9% H2SO4 was the best process in producing furfural. Hemicellulose from palm oil empty fruit bunches can produce pentose and furfural which can be used as industrial raw materials. The highest yield of furfural obtained from pretreatment using 9% H2SO4 with reaction time 2 hours at 8.64% and the lowest yield of furfural yield obtained from pretreatment using 9% NaOH with 1 hour reaction time at 1.06%.Keywords : furfural, palm oil empty fruit bunches, pretreatment
Inaktivasi Askospora Talaromyces Sp. Dalam Jus Nanas Menggunakan Proses Termal Doni Fozla; Evelyn Evelyn; Sri Rezeki Muria
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Talaromyces sp. is a heat resistance mold. Talaromyces sp. ascospore can survive after pasteurization and germinate in low pH fruit juices. Food preservation by thermal processing is a conventional treatment method and is still often applied today. The aim of this study was to investigate the effect of temperature (T: 85 °C, 88 °C, 91 °C) and soluble solid content (SS: 10 °Brix, 20 °Brix, 30 °Brix) on the thermal inactivation of Talaromyces sp. Ina-CC F155 ascospore. It was found that the ascospore log reduction increased with increasing temperature. For example, at SS; 10 °Brix there was a reduction of 2.5 log after 22.3 minutes for 85 °C, 14.3 minutes for 88 ° C and 9.3 minutes for 91 °C. in contrast, increasing soluble solid content resulted in the increases of Talaromyces sp. ascospore resistance in pineapple juice. The results of this study emphasize the importance of temperature and soluble solid content for heat resistance of Talaromyces sp. ascospore in juice.Keywords: ascospore, inactivation, pasteurization, thermal process, Talaromycessp.
Inaktivasi Termal Spora Bacillus Subtilis Dalam Jus Nanas Sakinah Rhajani; Evelyn Evelyn; Sri Rezeki Muria
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Bacillus subtilis is a spore-forming bacterium and has been identified as spoilage in fruit-based medium such as pineapple and tomato. Spores of B. subtilis are heat resistant bacteria. Food preservation by thermal processing is a conventional method and is still used today. The purpose of this study was to determine the effect of temperature (T: 90 °C, 95 °C, 100 °C) and soluble solid 12 °Brix on the thermal inactivation of B. subtilis spores. Then, the kinetics of first order was also investigated in thermal process of B. subtilis in pineapple juice (D-value and the z- value). The D-values obtained at SS 12 ° Brix and temperatures of 90, 95, 100 °C were 13.38; 6.75, and 2.11 minutes. It was shown that higher temperature resulted in the decreasing of the time needed to inactivate the spores. Higher resistance of the spores were observed at higher SS. The results of this study indicate the importance of temperature and soluble solid for heat resistance of B. subtilis spores in pineapple juice. Keywords: Bacillus subtilis, Inactivation, Pineapple juice, Resistance, Spores
Produksi Enzim Selulase Dan Xilanase Dari Eupenicillium Javanicum Dengan Substrat Bonggol Nanas Menggunakan Solid-State Fermentation Emmilia Dannisa Pratiwi; Evelyn Evelyn; Said Zul Amraini
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Bioprocess is a biotechnology science that utilizes microorganisms to produce a biochemical product, one of which is an enzyme that can function as a catalyst. Enzyme requirements continue to increase along with the growth of the bioprocess industry. Cellulase and xylanase are enzyme products commonly used in industry, such as pulp and paper, detergents, food, textiles, and others. Pineapple tuber waste contains cellulose and hemicellulose which have potential as pure substrates such as cellulose and xylan. The process of enzyme formation can be done by the fermentation process. This study aims to determine the effect of temperature (25, 30 and 35 ° C) and pH (4, 6 and 8) on the production of cellulase and xylanase enzymes in a state of solid fermentation (solid state fermentation) and compare the activity of its enzymes under submerged fermentation. fermentation). The fermentation process was carried out for 96 hours with tempeature conditions and pH. Enzyme activity was measured using UV-Vis spectrophotometry with the DNS method seen at a wavelength of 540 nm. The highest enzyme activity was obtained at a temperature of 35 ˚C and pH 6 of 0.262 U / mL for cellulase enzymes and 1.683 U / mL for xylanase enzymes. Keywords: Celullase, Enzyme, Solid-state fermentation, Submerged fermentation, Xylanase
Pembuatan Beton Berbasis OPC Dengan Penambahan Turbulence Assisted Shear Exfoliation (TASE) Graphene Febri Riandi; Amun Amri; Evelyn Evelyn
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Concrete is the primary raw material for construction which consists of constituent materials in the form of portland cement, fine aggregate, coarse aggregate, water and with or without added materials. Graphene is a nano-sized and strong material. The use of graphene can be used as an additive (admixture or additive) to improve the quality and quality of concrete. This research aims to make concrete based on Ordinary Portland Cement (OPC) with the addition of graphene nanosheets (GNS), as well as to study the effect of increasing the number of graphene nanosheets (GNS) and differences in sand size on the mechanical properties and morphology of the resulting concrete. Concrete manufacture begins with preparing a graphene solution which is made by synthesizing pure graphite through the TASE method. Then the concrete is made by mixing all the materials to be used manually with the ratio of raw materials (cement: sand: gravel: water) is 1: 2: 3: 0.6 until homogeneous. The results of testing the mechanical properties of concrete show that the highest compressive strength is 21.75 MPa obtained from variations in the addition of 5% graphene with sand size gradations, namely mix (200 <x <100 with 100 <x12), the lowest porosity and water absorption is 9% and 3.94% was obtained from the variation of 5% graphene addition with sand size gradations, namely mix (200 <x <100 with 100 <x12), while the SEM analysis results showed that the higher the addition of graphene to the concrete matrix can reduce the porosity value of the concrete so that can improve the mechanical properties of concrete. Keywords: concrete, geopolymer, graphene, OPC, TASE
Proteksi Katodik Dengan Menggunakan Anoda Korban Pada Struktur Baja Karbon Untuk Mengendalikan Laju Korosi Ian Desi Rosalina Situmeang; Komalasari Komalasari; Evelyn Evelyn
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Pipes that are on land or at sea are generally made of steel which is susceptible to corrosion by the environment. The absence of control of the corrosion system metal structures directly related to the environment will be susceptible to corrosion. Prevention of corrosion in water and in the soil can use the principle of cathodic protection. Cathodic protection is a metal surface protection system by passing adequate direct current to the metal surface and converting all anode areas on the metal surface into cathodic regions. This research aims to study the effect of cathodic protection in controlling the corrosion rate of carbon steel, determine the best immersion time between the cathode and anode and choose the type of anode in its use to protect corrosion. The sample material used are low carbon steel with aluminum and zinc sacrificial anodes. The test solution used was a solution of Sodium Chloride with a concentration of 25,000 ppm then carried out by varying the immersion time of the anode and the cathode which were 10 days, 20 days, and 30 days with the distance of the anode to the cathode which was 3 cm. The results of the study using aluminum and zinc sacrificial anodes obtained the best results with a immersion time of 10 days where the corrosion rate of carbon steel protected by aluminum sacrificial anode was 1.596 mpy with an efficiency of 58.182% while the corrosion rate of carbon steel protected by anodes zinc sacrifice of 2.706 mpy with an efficiency of 29.091%.Keywords: carbon steel, cathodic protection, corrosion rate, electrode, sacrificial anode
Inaktivasi Termal Spora Talaromyces Sp. Berumur 60 Hari Dalam Jus Nanas Fryda Kusumawati Khoirunnisa; Evelyn Evelyn; Syelvia Putri Utami
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Talaromyces sp. is a spore-forming fungi and has been identified as spoilage in fruit-based medium such as pineapple and tomato. The purpose of this study was to determine the effect of temperature on the thermal inactivation of Talaromyces sp. spores of 60 days in pineapple juice and determine D-value and z-value in the process of Talaromyces sp. in pineapple juice. It was shown that higher temperature resulted in the decreasing of time needed to inactivate the spores. The D-value obtained at temperatures of 80, 85, 90 °C were 67.11, 25.33, and 4.80 minutes. The following z-values were also obtained were 8,7 °C for 60 days age. The result of this study indicate the importance of temperature for the heat resistance of two-month old Talaromyces sp. spores in pineapple juice.Keywords: inactivation, pineapple, resistance, spore, talaromyces sp.
The Effect of Leverage, Profitability, Accounting Profits and Good Corporate Governance to Price Stock on Company Manufacture Sub Sector Pharmacyi, Cosmetics and Necessity House Stairs in Exchange Effect Indonesia Period 2016-2019 Jordan Jordan; Deffy Febbiola; Cindy Cindy; Evelyn Evelyn; Vanessa Vanessa; Herlina Novita
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 4, No 1 (2021): Budapest International Research and Critics Institute February
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v4i1.1665

Abstract

With the background of various different research results, we would like to review the effect of leverage, profitability, accounting profit and good corporate governance to price stock. Method research used is descriptive quantitative. Population company manufacture subsector pharmacy, cosmetics and necessity House stairs total 16 companies with technique purposive sampling obtained sample as much 11 companies. Technique though data used is regression multiple. Test results this in a manner Partial leverage and accounting profit take effect positive against the price stock while on profitability variable and GCG no effect on price stock. In concluison the fourth variable independent influential to price stock. From the results of the coefficient of determination using score that has been customized show a figure of 0, 501 which meaningful equal to 50,1% variation price stock affected by leverage, profitability, profit accounting and GCG the rest 49, 9% affected by other factors. 
Co-Authors Alexin, Corry Calista Amun Amri Angeline Roesdiyono Arie Pratania Putri Chairul Chairul Cheristina Cheristina Cindy Cindy David Andrio Deffy Febbiola Dewi Astuti Dewi Sunarti Doni Fozla Edy Saputra Elvi Juriana Emmilia Dannisa Pratiwi Enti Marni Sianipar Febri Riandi Fryda Kusumawati Khoirunnisa Gunaidi, Farell Christian Herlina Novita Ian Desi Rosalina Situmeang Jordan Jordan Khaira Khaira Komalasari Komalasari Laulita, Nasar Buntu M. Gherald Erlangga Putra Nadya Surya Njo Anastasia Rizkya Ramadhani S, Donatila Mano Sakinah Rhajani Samuel Ongko Limantoro Santoso, Alexander Halim Sautma Ronni Basana Sautma Ronni Basana Shella Zahrawani Sri Rezeki Muria Sunarmi Syelvia Putri Utami Tan Phey Lien Tri Murti Vanessa Vanessa Vincent Valeska Wenny Wenny Yasinta Lola Iriadi Yelmida Azis Zulfinus Zalukhu