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All Journal QUANTUM: Jurnal Inovasi Pendidikan Sains Jurnal Penelitian Pendidikan IPA (JPPIPA) Media Eksakta Journal of Education Research Jurnal Akademika Kimia Journal of General Education and Humanities Jurnal Kreatif Online Jurnal Akademika Kimia
Tri Santoso
Pendidikan Kimi-PMIPA FKIP Universitas Tadulako
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Protein Content and Organoleptic Test Central Sulawesi Pumpkin Seed Tempeh (Cucurbita moschata) for Learning Resource Raodatul Jannah; Tri Santoso; Sri H. V. Pulukadang; Dewi S. Ahmar
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp83-89

Abstract

The yellow pumpkin (Cucurbita moschata) is a plant that readily adapts to diverse soil conditions; however, the utilization of its seeds remains restricted. Despite possessing a relatively high protein content crucial for growth and energy, it can serve as an alternative raw material for tempeh production. This study intends to generate yellow pumpkin seed tempeh in compliance with SNI 3144:2015 organoleptically, assess variations in the protein content of yellow pumpkin seed tempeh from three distinct regions in Central Sulawesi, and produce a Student Worksheet as an alternative resource for chemistry education through expert lecturer validation. This research employs a quantitative methodology utilizing the Kjeldahl analysis technique to ascertain protein concentrations across three phases: destruction, distillation, and titration. Furthermore, a sensory evaluation was conducted by 20 panelists to analyze the texture, color, flavor, and scent of yellow pumpkin seed tempeh. The resultant tempeh has favorable organoleptic properties, achieving an average preference score of 4, characterized by uniform white coloration, a distinctive tempeh aroma, and a dense texture. Protein content research revealed that tempeh from Palu City had the most significant protein concentration at 24.5 %, followed by Palolo District at 23.91 %, and North Lore District at 20.41 %, suggesting the impact of environmental factors on the nutritional composition of the manufactured tempeh. According to SNI 3144:2015, the visual characteristics of yellow pumpkin seed tempeh and its protein content conform to the established quality criteria. The findings of this study were presented as Student worksheets, which achieved a validity rate of 85 %, indicating its high suitability as a learning resource. This research enhances the application of yellow pumpkin seeds as a nutritious food source and fosters the creation of engaging and novel educational materials.
Soybean Tempeh: Effect of Yeast Concentration and Fermentation Duration on Organoleptic Test as a Learning Resource Mufida; Tri Santoso; Sri H. V. Pulukambang; Dewi S. Ahmar
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp70-76

Abstract

Tempeh is a traditional Indonesian fermented food known for its high nutritional value. This study sought to assess the impact of yeast concentration and fermentation length on moisture content, protein content, and organoleptic evaluation of yellow soybean tempeh sourced from Tojo Una-Una, Poso, and Palu. The research included a 3 × 3 factorial design incorporating yeast concentrations of 1, 2, and 3 grams, alongside fermentation durations of 30, 48, and 72 hours. The moisture content was assessed using the gravimetric method, the protein content was determined via the Kjeldahl method, and 20 panelists performed an organoleptic evaluation. The findings indicated that the moisture content of tempeh generally rose with prolonged fermentation time and elevated yeast concentration. The maximum moisture content, 63.22%, was observed in tempeh from Tojo Una-Una, which used 2 grams of yeast and had a fermentation duration of 72 hours. The minimum value, 50.18%, was also from Tojo Una-Una with 1 gram of yeast and 30 hours of fermentation. Protein levels peaked at 48 hours of fermentation with 3 grams of yeast, reaching a maximum of 26.88% in the Palu area. In contrast, the minimum was recorded at 18.55% in tempeh from Tojo Una-Una with 2 grams of yeast and 30 hours of fermentation. The organoleptic test results indicated that panelists favored Poso tempeh in terms of flavor, aroma, and texture. The concentration of yeast and the time of fermentation influence the moisture content, protein content, and organoleptic quality of tempeh. The methodologies and findings of this study serve as a resource for chemistry education in the format of LKPD.
Utilization of Black Tea Dregs as an Adsorbent of Metal Fe in Water using UV-Vis Spectrophotometry sauli safitri; Sitti Aminah; Yuli Nurmayanti; Sitti Rahmawati; Tri Santoso
Jurnal Akademika Kimia Vol. 14 No. 3 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i3.pp187-193

Abstract

Tea dregs are household organic waste materials that can be utilized as low-cost adsorbents for heavy metal removal. Previous studies mainly employed green tea dregs and focused on Cu(II) adsorption, while studies on Fe(III) adsorption using black tea dregs and their direct application to Fe-contaminated water remain limited. This study evaluates the adsorption performance of black tea dregs toward Fe(III) ions and their application in water samples. Batch adsorption experiments were conducted using FeCl₃ solutions at pH 4.8 to determine the optimum contact time (15–90 minutes) and initial concentration (100–300 ppm). Fe(III) concentrations were analyzed using UV–Vis spectrophotometry. The results demonstrated an optimal contact time of 60 min and an optimal concentration, achieving 99.26% adsorption efficiency. Adsorption followed the Langmuir isotherm model with a maximum capacity of 37.04 mg/g (R² = 0.998). Application to well water samples resulted in 83.74% Fe removal, confirming the potential of black tea dregs as adsorbents.
Correlation of Students' Questioning Skills Profile and Critical Thinking Ability on Science Subject Using Inquiry Model Suriyani Suriyani; Tri Santoso; Sitti Rahmawati
Jurnal Akademika Kimia Vol. 13 No. 4 (2024)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2024.v13.i4.pp118-124

Abstract

This study aims to describe the profile of the questioning skills of grade 5 students of SDN Inpres I Lasoani in science subjects after the inquiry learning model was applied. Moreover, to describe the correlation between students' questioning skill profiles and critical thinking ability at the application and analysis levels. This research is a mixed method (Mixed Methods), which is a research approach that combines quantitative and qualitative forms. The population in this study was the 5th-grade students of SD Inpres I Lasoani, Mantikulure District, East Palu, totaling  41 students. The researcher used the purposive sampling technique to select the subjects; they are 12 students selected as a sample, with the level of science learning ability categorized into 3 groups: high, medium, and low. Data collection techniques are observation, posttest, and documentation. The data in this study are qualitative, consisting of percentages derived from observations. The students' questioning skills get a score of 43.33 and are included in the medium category. In contrast, critical thinking skills with inquiry learning were 62.71% at the medium N-gain level in the high cognitive group, and 50.11% at the medium N-gain level in the moderate cognitive group. The low cognitive group obtained 46.22% at the N level. -medium gain. Thus, the improvement in the critical thinking skills of SD 5 Lasoani students after participating in inquiry learning was in the medium category. There is a positive correlation between the ability to ask questions and critical thinking.
Co-Authors Aceng Haetami Aceng Haetami Afadil Afadil Afadil Alifta Alifta Anang Wahid Andini Andini Ayla Cakrawala Dahlan Dariati Dariati Daud Karel Walanda Detris Detris Dewi S. Ahmar Dewi S. Ahmar Dewi Satria Ahmar Esterlina Marpaung, Meida Fahril Fahril Hasrudin Hasrudin Khusnul Khotima Leny Yuanita M. Alim Marhadi Magfirah Magfirah Magfirah Magfirah Magfirah Mardiana Mardiana Mawadda Warahmah Maysara Meida E. Marpaung Meida Esterlina Marpaung Mery Napitupulu Mita Rosita Mufida Nina Zulvita Nur Azizah Nur Indah Purnama Ningsih Raodatul Jannah Ratman Ratman Riska T. Windiastuti Sahri Labotano sauli safitri Sely Artasasta Lawongo Sindi Velesia Tukaedja Siti Fatimah Sitti Aminah Sitti Aminah Sri H. V. Pulukadang Sri H. V. Pulukadang Sri H. V. Pulukambang Sri Hastuti Virgianti Pulukadang Sri Mulyani Sabang Suherman Sukmawati Sukmawati Suriyani Suriyani Teguh Sukriawan Winarsih Yuli Nurmayanti Zulhan Zulhan