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Optimasi pH dan Konsentrasi Elektrolit dalam Elektrokoagulasi Limbah Surfaktan Hanumi Oktiyani Rusdi; Surjani Wonorahardjo; Yudhi Utomo; Anugrah Ricky Wijaya
JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Vol 4, No 1 (2020)
Publisher : State University of Malang or Universitas Negeri Malang (UM)

Surfactants are organic materials that act as active ingredients in detergents, soaps and shampoos which can reduce the surface tension of the water so that the particles attached to the materials being washed are released and float or dissolved in water thus polluting the environment. Therefor it is necessary to separate or change them into other harmless materials before being discharged into the environment. One of the methods used is electrocoagulation. The electrocoagulation method is an environmentally friendly method of treating liquid waste by combining the principles of coagulation, flotation and electrochemistry. In this study, the electrocoagulation method was carried out by varying pH and electrolyte concentrations in the simulated surfactant waste treatment. Surfactant levels were determined by spectrophotometer in methylene blue. The optimization of the method is done by determining the maximum absorption length, optimum pH, and the effect of adding electrolytes with different concentrations. The results showed that the maximum absorption at a wavelength of 659 nm. The electrocoagulation process runs optimally at pH 2 with the addition of 7mM Na2SO4 electrolyte resulting in a% removal of 65%.

Analisis Perbandingan Proses Pengolahan Ikan Lele terhadap Kadar Nutrisinya Endang Ciptawati; Ihsan Budi Rachman; Hanumi Oktiyani Rusdi; Mieke Alvionita
Indonesian Journal of Chemical Analysis (IJCA) Vol. 4 No. 1 (2021): Indonesian Journal of Chemical Analysis
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ijca.vol4.iss1.art5

Telah dilakukan riset pengaruh proses pengolahan bahan makanan terhadap kandungan nutrisi ikan lele. Tujuan dari riset ini adalah untuk mengetahui pengaruh proses pengolahan dalam hal ini pengukusan dan penggorengan terhadap kandungan nutrisi ikan lele. Penelitian ini difokuskan pada penentuan kadar air karena mempengaruhi keawetan makanan, kadar abu karena merepresentasikan kandungan mineral dalam ikan dan kadar protein karena ikan merupakan salah satu sumber protein hewani yang potensial. Prosedur yang digunakan dalam penelitian ini adalah pengujian kandungan air dengan thermogravimetri, kandungan abu memakai dry ashing, dan kandungan protein menggunakan metode Lowry-Folin. Jika dibandingkan dengan ikan lele segar, pada ikan lele yang digoreng, terjadi penurunan persentase air sebanyak 32,64%, kandungan abu meningkat 1,40% dankandungan protein menurun sebanyak 112,97 mg/L. Sementara pada proses pengukusan, kadar protein menurun sebesar 99,58 mg/L jika dibandingkan dengan ikan lele segar. Penurunan kadar protein pada ikan yang diolah disebabkan karena terjadinya denaturasi protein pada ikan lele oleh pemanasan. Hasil penelitian ini diharapkan dapat memberi gambaran kepada masyarakat mengenai pengaruh penurunan kadar nutrisi akibat proses pengolahan ikan lele.

Separation and Determination of Free Fatty Acids in Corn Oil and Palm Oil by Liquid-Liquid Extraction and Acidi-Alkalimetric Titration Rusdi, Hanumi Oktiyani; Kusumaningrum, Irma Kartika; Nareswari, Tsalis Jauza; Fauziah, Putri Nanda; Maharani, Richa Nan; Natasya, Shella
Walisongo Journal of Chemistry Vol 7, No 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.20461

Free Fatty Acids (FFA), which include unsaturated fatty acids like oleic and linoleic acid and saturated fatty acids like palmitic and stearic, are present in most oil compositions. The various negative impacts of FFA require these compounds to be eliminated. This research aims to separate FFA using Liquid-Liquid Extraction (LLE) and determine the levels of FFA using acid-alkalimetric titration in corn oil and palm oil. FFA extraction was carried out for 4 minutes with a solvent ratio of 9,5 ml diethyl ether + 40 ml ethanol + 0,5 ml water. By adding 1M Na2SO4, re-extraction was carried out for 3 minutes. The results obtained were 0.95% FFA levels in corn oil and 1.26% FFA levels in palm oil. FFA levels of both oils are still below the SNI FFA percentage of 3%; besides that, it is found that the FFA levels in palm oil are higher than in corn oil

Coffee Chemistry, as Microlearning Content for Public Courses at Universities’ MOOC System, A Preliminary Attempt Wonorahardjo, Surjani; Zakia, Neena; Rusdi, Hanumi Oktiyani; Kusumaningrum, Irma Kartika
JPP (Jurnal Pendidikan dan Pembelajaran) Vol 30, No 1 (2023)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um047v30i12023p32-36

An attempt to have a scientific course for the public from higher education institutions was done by preparing a good set of contents for one particular topic of interest, which is also a science topic. Coffee chemistry is the topic chosen and some content was developed, including videos, audio-embedded social media, infographics and motion graphics packed with 8 topics. The choice of coffee amongst many sciences’ topic is considered strategic in bringing science to all audiences of society. Science content must explain nature as the object in wholistic concepts, starting from smaller parts of each division, including chemistry. The microlearning approach is employed in the MOOC platform from The State University of Malang, Indonesia. This also is one of the three main tasks of higher education institutions which can be delivered in the MOOC system.

Characterization of Organic Soap Synthesized from Samia cynthia ricini Cocoon Extract and Its Antibacterial Potential Rusdi, Hanumi Oktiyani; Wonorahardjo, Surjani; Kusumaningrum, Irma Kartika; Maisulah; Pribadi, Riza Agung; Putri, Adela Syiddah; Endang Ciptawati
Sains Natural: Journal of Biology and Chemistry Vol. 14 No. 3 (2024): Sains Natural
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31938/jsn.v14i3.725

In a modern era that increasingly values health and sustainability, the demand for natural and environmentally friendly personal care products continues to grow. One response to this trend is the development of organic soaps produced from various natural ingredients. In this study, organic soap using Samia cynthia ricini silkworm cocoon extract has been synthesized. This study aims to assess the quality of organic soap synthesized from silk cocoon extract based on the Indonesian National Standard (SNI) quality criteria and its antibacterial potential. Silk cocoon soap is made from a mixture of silk cocoon extract with palm oil, coconut oil, olive oil, sodium hydroxide, and water. The quality measurements include organoleptic tests, pH, moisture content, total fat, insoluble substance in ethanol, and free fatty acids, based on SNI No. 4085: 2017 and 3532: 2016. Antibacterial testing is conducted by disc diffusion. The results showed that the synthesized silk cocoon soap has a yellowish-white color, a hard density, and no odor. The quality criteria of the soap meet the established standards, with a pH of 9.66, a water content of 11.47%, total fat of 75.00%, ethanol-insoluble substances of 0.52%, and free fatty acids of 1.58%. The soap also demonstrates antibacterial potential that describes by a larger diameter of the inhibitory area against Staphylococcus aureus bacteria.

Separation and Determination of Free Fatty Acids in Corn Oil and Palm Oil by Liquid-Liquid Extraction and Acidi-Alkalimetric Titration Rusdi, Hanumi Oktiyani; Kusumaningrum, Irma Kartika; Nareswari, Tsalis Jauza; Fauziah, Putri Nanda; Maharani, Richa Nan; Natasya, Shella
Walisongo Journal of Chemistry Vol. 7 No. 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.20461

Free Fatty Acids (FFA), which include unsaturated fatty acids like oleic and linoleic acid and saturated fatty acids like palmitic and stearic, are present in most oil compositions. The various negative impacts of FFA require these compounds to be eliminated. This research aims to separate FFA using Liquid-Liquid Extraction (LLE) and determine the levels of FFA using acid-alkalimetric titration in corn oil and palm oil. FFA extraction was carried out for 4 minutes with a solvent ratio of 9,5 ml diethyl ether + 40 ml ethanol + 0,5 ml water. By adding 1M Na2SO4, re-extraction was carried out for 3 minutes. The results obtained were 0.95% FFA levels in corn oil and 1.26% FFA levels in palm oil. FFA levels of both oils are still below the SNI FFA percentage of 3%; besides that, it is found that the FFA levels in palm oil are higher than in corn oil

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