Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

1.325

P-Index

This Author published in this journals

All Journal VALENSI Chimica et Natura Acta Jurnal Abmas Jurnal Natural Scientiae Jurnal Pengabdian Isola Jurnal Riset dan Praktik Pendidikan Kimia Jurnal Pendidikan MIPA

Ali Kusrijadi

Universitas Pendidikan Indonesia

Author-ID : 3046916

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences Other

Published : 7 Documents Claim Missing Document

Claim Missing Document

Articles

Silver Recovery from X-ray Film Waste by Leaching and Precipitation Method Using Sodium Hydroxide and Sodium Sulfide Soja Siti Fatimah; Wiwi Siswaningsih; Ali Kusrijadi; Fikri Aziz Shalahuddin
Jurnal Kimia Valensi Jurnal Kimia VALENSI Volume 6, No. 1, May 2020
Publisher : Syarif Hidayatullah State Islamic University

Silver recovery research from x-ray film waste by leaching and precipitation method using NaOH and Na2S aims to determine the optimum conditions in silver recovery. The parameters optimated in this study were the concentration of the precipitants, leaching temperature and the effect of the type of precipitants on the precipitated time. The results showed that the NaOH and Na2S precipitants were able to recover silver optimally at a concentration of 1.5 M. The optimum leaching temperature of the film with the Na2S precipitant to recover silver was at 25oC, whereas in the NaOH precipitant the film leaching temperature only affected the time of precipitation. Therefore, the formation of precipitate using Na2S is more efficient than NaOH, but the acquisition of silver is better to use NaOH than Na2S.

MIKROENKAPSULAT MINYAK BELUT (Monopterus albus) BEROMEGA-3 SEBAGAI FORTIFIKAN KEJU COTTAGE Florentina Maria Titin Supriyanti; Devita Putri Herwiandani; Ali Kusrijadi
Chimica et Natura Acta Vol 3, No 2 (2015)
Publisher : Departemen Kimia

Minyak belut merupakan salah satu sumber asam lemak tak jenuh ganda atau polyunsaturated fatty acid (PUFA). Penelitian ini bertujuan untuk fortifikasi keju cottage menggunakan mikroenkapsulat minyak belut. Metode yang digunakan pada penelitian ini meliputi mikroenkapsulasi freeze drying dan karakterisasi produk mikroenkapsulat yang meliputi penentuan formulasi terbaik, rendemen, ukuran mikrokenkapsulat, efisiensi mikroenkapsulat, dan kadar air. Keju cottage hasil fortifikasi dengan mikroenkapsulat minyak belut dianalisis kandungan asam lemaknya dengan GC-MS, dan tingkat kesukaan dengan uji hedonik. Berdasarkan hasil penelitian didapat kandungan omega-3 pada minyak belut sebesar 11,26%. Formulasi terbaik bahan penyalut pada produksi mikroenkapsulat minyak belut adalah, maltodekstrin : gum arab 5:1 ; rendemen 74% b/b; ukuran mikroenkapsulat 10-50 μm; efisiensi mikroenkapsulat 64 % dan kadar air mikroenkapsulat 1,03%. Berdasarkan uji hedonik yang dilakukan, didapat bahwa keju cottage terfortifikasi 10% memiliki tingkat kesukaan warna dan tekstur yang tertinggi. Hasil GC-MS menunjukkan bahwa kandungan asam lemak omega-3 pada keju cottage terfortifikasi minyak belut yang terukur sebesar 6,42%.

Pemanfaatan Tepung Pisang-Singkong Sebagai Alternatif Pengganti Tepung Terigu Pada Pembuatan Mie Dengan Penambahan Putih Telur atau Isolat Kedelai Filiana Fizqi Utami; Zackiyah Zackiyah; Ali Kusrijadi
Jurnal Natural Scientiae Vol 2, No 2 (2022): November 2022
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v2i2.6633

In general, wheat flour noodles have a chewy and elastic texture, due to the presence of amylose, amylopectin and gluten proteins. People with celiac disease are gluten intolerant, so to enjoy noodles like people in general, an alternative gluten-free flour is needed to replace wheat flour, one of which is banana-cassava flour. To increase the nutritional value and texture of noodles, such as using wheat flour, egg white protein or soybean isolate and xanthan gum or ash water are added. This study aims to determine the effect of adding egg white protein or soybean isolate and the effect of xanthan gum or water ash on banana-cassava flour noodles on the physicochemical and sensory profiles. The research stages are the production of banana-cassava flour noodles, physicochemical profile analysis includes chemical profiles (moisture content, ash content and protein content), physical profile (optimum cooking time, swelling index, cooking loss and water absorption) and gluten content and sensory testing. The results of the analysis showed that the chemical profile of banana-cassava flour noodles met the wet noodle quality standard set by SNI 2987-2015, while the ash content was higher than the quality standard. Some good formulas, the water and ash content in the addition of egg white and xanthan gum (PTX) were around 4.95% and 1.80%, respectively, while the protein content in the addition of soybean isolate and water ash (PKA) was 12.89%. . Physical profiles for cooking time and swelling index on the addition of soybean isolate and water ash (PKA) were 2.50 minutes and 186.10%, respectively, cooking loss on the addition of egg white and xanthan gum (PTX) was 5.85%, while the water absorption in the addition of egg white and water ash (PTA) was 73.95%. Gluten levels in the addition of soybean isolates and water ash (PKA) ranged from 1.10%. The physicochemical profile of banana-cassava flour noodles was influenced by the type of protein and the best formula for gluten-free noodles was the addition of soy isolate. While the ash content, swelling index, water absorption, and gluten content are influenced by the type of agglomerate, and the best formulation for gluten-free noodles is the addition of ash water. The results of the organoleptic test obtained an average score of 4 (out of a scale of 5) on the attributes of color, aroma, taste, texture, and overall preference for the banana-cassava flour noodle sample.

Designing Project-Based Learning Oriented to Scientific Literacy in Matter and Their Changes [Pelatihan Pembelajaran Berbasis Proyek yang Berorientasi Literasi Sains Pada Materi Zat dan Perubahannya] Miarti Khikmatun Nais; Asep Kadarohman; Muhamad Nurul Hana; Ali Kusrijadi; Rahmat Setiadi; Sjaeful Anwar; Ijang Rohman; Gun Gun Gumilar
Jurnal Pengabdian Isola Vol 2, No 1 (2023): JPI: VOLUME 2, ISSUE 1, 2023
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jpi.v2i1.57630

Selain melahirkan berbagai kemudahan, pesatnya perkembangan industri jugamenimbulkan berbagai masalah karena kurangnya literasi sains. PadaSMK/MAK terdapat Projek Ilmu Pengetahuan Alam dan Sosial (IPAS) yangcenderung fokus pada pengembangan literasi sains dengan aspek-aspek ilmupengetahuan alam dan sosial yang kontekstual dan aktual. Terdapat banyakmodel, pendekatan, dan metode yang dapat diterapkan untuk mengingkatkanliterasi sains siswa, salah satunya dengan pembelajaran berbasis proyek atauProject Based Learning (PjBL). Mengingat sangat penting bagi guru untukmemahami tentang konten kimia dan model PjBL, Departemen PendidikanKimia UPI melaksanakan kegiatan Pengabdian kepada Masyarakat denganmemberikan pelatihan kepada guru-guru SMK/MAK untuk meningkatkanpemahaman guru mengenai konten kimia dan model PjBL. Kegiatan inidilaksanakan secara terstruktur dan sistematis dengan metode daring danluring yang setara dengan 32 JP. Kegiatan Pengabdian ini melibatkan guruguru SMK di wilayah Kabupaten Sumedang dan Majalengka. Kegiatantersebut terdiri dari pemaparan materi tentang literasi sains dan project basedlearning, pendalaman konten kimia, serta workshop perancangan perangkatpembelajaran PjBL berorientasi literasi sains. Melalui kegiatan workshop paraguru sudah berhasil merancang pembelajaran dengan model PjBLberdasarkan permasalahan yang ada didaerah masing-masing. Rancanganrancangan yang dibuat sudah dapat diterapkan di sekolah hanya saja belumfokus pada satu permasalahan atau satu konteks tertentu. Setelah prosesdiskusi dan perbaikan rancangan-rancangan tersebut sudah cukup baik dandapat diimplementasikan dalam pembelajaran disekolah

Pengaruh Penggunaan Media Pembelajaran berbasis Laboratorium Virtual terhadap Motivasi Belajar Peserta Didik pada Materi Kesetimbangan Evi Lutfia Fauziah; Miarti Khikmatun Nais; Ali Kusrijadi; Hilda Nurul Chaerunisa
Jurnal Riset dan Praktik Pendidikan Kimia Vol 12, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jrppk.v12i1.69418

Untuk meningkatkan motivasi belajar peserta didik, pendidik dapat memanfaatkan media pembelajaran, salah satunya laboratorium virtual. laboratorium virtual digunakan sebagai alternatif praktikum apabila tidak dapat dilaksanakan secara langsung di laboratorium karena alasan tertentu. Oleh karena itu, penelitian ini dilakukan untuk mengetahui pengaruh laboratorium virtual sebagai media pembelajaran terhadap motivasi belajar peserta didik khususnya pada materi kesetimbangan kimia. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan desain penelitian One Shot Case Study. Hasil penelitian menunjukkan bahwa dengan penggunaan laboratorium virtual menghasilkan motivasi belajar peserta didik yang tergolong tinggi dan sebanyak 73,90% peserta didik setuju pembelajaran menggunakan laboratorium virtual akan meningkatkan motivasi belajar.

Permasalahan Guru IPA SMP Mengajarkan IPA Terpadu Berbasis Ethnoscience Sjaeful Anwar; Omay Sumarna; Ali Kusrijadi
ABMAS Vol 23, No 2 (2023): Jurnal Abmas, Desember2023
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v23i1.66687

Analysis of The Creativity of Senior High School Students Through The C-R-E-A-T-E Learning Model Wawan Wahyu; Ali Kusrijadi
Jurnal Pendidikan MIPA Vol 23, No 4 (2022): Jurnal Pendidikan MIPA
Publisher : FKIP Universitas Lampung

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

This study aims to analyze students' creativity through the C-R-E-A-T-E learning model in a blended system. Voltaic Cell was chosen as the material studied because the process of making Voltaic Cells can support the development of students' creativity. The research method used was Design Based Research (DbR). The research instrument used was a creativity observation sheet according to William's creativity indicator and an assessment sheet for students' creative products which included three main skills: creating, investigating, and problem-solving skills. The results of this study indicate that the step-by-step C-R-E-A-T-E learning model implemented through a blended system supported by Google Classroom can develop students' creativity, both in terms of creative processes and creative products. It was shown from the observation results of students' creativity on the indicators of fluency, flexibility, elaboration, originality, and evaluation each included in the very good category. In addition, the average score of students' creative product assessment is also in the very good category. These results indicate that the learning model is feasible to be applied in learning as an effort to develop student creativity. Keywords: students’ creativity, the C-R-E-A-T-E model, senior high school. DOI: http://dx.doi.org/10.23960/jpmipa/v23i4.pp1673-1682

Co-Authors Asep Kadarohman Devita Putri Herwiandani Evi Lutfia Fauziah Fikri Aziz Shalahuddin Filiana Fizqi Utami Florentina Maria Titin Supriyanti Gun Gun Gumilar Hilda Nurul Chaerunisa Ijang Rohman Miarti Khikmatun Nais Mr Sjaeful Anwar Muhamad Nurul Hana Omay Sumarna Rahmat Setiadi Sjaeful Anwar Soja Siti Fatimah Wawan Wahyu Wiwi Siswaningsih Zackiyah Zackiyah

Title

Found 7 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 7 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 7 Documents
Search