Article Per Year (5 Year)
p-Index From 2020 - 2025
1.066
P-Index
This Author published in this journals
All Journal Jurnal Periodic Jurusan Kimia UNP Eksakta : Berkala Ilmiah Bidang MIPA Indonesian Journal of Chemical Science and Technology
Fitri Amelia
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Mechanical Engineering

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Kelarutan Zat Warna Organik dalam Gelasi Mikroemulsi Water In Oil Sistem Air, Surfaktan Nonionik Tween 60 dan Sikloheksana Aulia Rahmi; Hary Sanjaya; Fitri Amelia; Ananda Putra
Jurnal Periodic Jurusan Kimia UNP Vol 11, No 2 (2022): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1305.764 KB) | DOI: 10.24036/p.v11i2.113390

Abstract

Organic dyes can be dissolved in the gelation of water in oil (w/o) microemulsion of the system of water (pH=4,5 and pH=9,5), nonionic surfactan tween 60 and cyclohexane. The purpose of this study was to prepare microemulsion gels using the sol-gel method, determine the solubility of organic dyes (turmeric and telang flower) in gelation, determine the value of density, refractive index of organic dyes in gelation microemultion (w/o) of the system of water, nonionic surfactan tween 60 and cyclohexane. Gel preparation was carried out using the sol-gel method at a temperature low using TEOS and ethanol which is hidrolyzed with water to form gel. Tetra ethyl ortho silicate which is added 1: 8 mol comparison to the amount of water in microemilsion of water in oil. Determination of value of the refractive index in this study using an ABBE refractometer. The result showed that the solubility of dye organic matter from turmeric and telang flower was 1,376% and 0,498% at pH 4,5 and 1,292% and 0,468% at pH 9,5. The density can be seen by the density test with the result of greatest density density is tumeric 0,87744 g/cm3 at pH 4,5 and 0,86836 g/cm3 at pH 9,5. Then measure the refractive index value, namely turmeric 1,4154 at pH 4,5 and 1,4274 at pH 9,5. 
Hedonic Test Method for Beef Rendang With Variations in The Addition of Cinnamomum Verum Sherly Rahmayani; Iryani Iryani; Iswendi Iswendi; Fitri Amelia
Jurnal Periodic Jurusan Kimia UNP Vol 11, No 3 (2022): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/p.v11i3.114883

Abstract

Rendang is one of the typical foods of the Minangkabaunese in West Sumatra. Many people like to consume rendang because rendang has a distinctive taste because in making rendang the type of meat, coconut milk and spices used greatly affect the aroma and taste produced. The purpose of this study was to determine the level of aroma, color, texture, and taste of beef rendang with variations in the addition of Cinnamomum verum. The hedonic test of beef rendang with variations in the addition of C. verum was carried out on 50 panelists. Panelists present 6 samples with 6 different sample numbers. Panelists were asked to rate how much preference there was for the product using a hedonic scale. The hedonic test results showed that the less C. verum added, the better the taste produced. As for the aroma and color, there is no significant difference among these products
Pengaruh Penambahan Rempah Ketumbar (Coriandrum Sativum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik Indah Dwi Putri; Iswendi Iswendi; Iryani Iryani; Fitri Amelia
Jurnal Periodic Jurusan Kimia UNP Vol 11, No 3 (2022): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/p.v11i3.116016

Abstract

Coriander (Coriandrum sativum L.) is a spice known to have active ingredients, one of which is anti-cholesterol. Some regions use coriander as an ingredient in making beef rendang. The purpose of this study was to determine the level of preference for color, meat texture, seasoning texture, taste and aroma of beef rendang made using six variations of the addition of coriander rhizome, namely with levels: 0, 1, 2, 3, 4 and 5 grams/500 grams. beef. The organoleptic test method uses the hedonic test, namely the level of preference test with 40 panelists of UNP chemistry students 2020. The hedonic test results show that, the addition of coriander seasoning to beef rendang in general there is no significant change (p> 0.05) to the original rendang.
Effect of Contact Time on Biosorption of Pb(II) Metal Ions Using Biosorbent from Durian Peel (Durio zibethinus L) Esti Ramadhani; Desy Kurniawati; Fitri Amelia; Ananda Putra
Indonesian Journal of Chemical Science and Technology (IJCST) Vol 6, No 1 (2023): JANUARY 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v6i1.43174

Abstract

Lead metal (Pb2+) is a heavy metal that is dangerous and has high toxicity. Pb2+ metal comes from industrial waste such as electroplating, paint, and the textile industry so it can find air. An effective, efficient, and economical method to overcome air contact with the biosorption method. Pb2+ metal ion biosorption using durian peel (Durio zibethinus L) as biosorbent. The purpose of this study was to determine the optimal conditions for the absorption of Pb2+ metal ions using the batch method with variations in speed and stirring time. The results showed that the optimal condition for Pb2+ absorption occurred at a contact time of 60 minutes with an absorption capacity of 33.6163 mg/g.
Assessing the Potentiality of Aerobic Rolling Composter to Hasten Vegetable and Fruit Waste Fitri Amelia; Eka Yusmaita; Yolli Fernanda; Firma Yulianis; Sherly Rahmayani; Ashekul Islam
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 24 No. 01 (2023): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol24-iss01/368

Abstract

Organic waste is mainly categorized in recent days as household waste and city garbage. To meet eco-friendly waste management, incorrect composter or conventional composting methods do not fulfilling the demands even though sometimes the composting procedure is so lengthy. To speed up the composting process, our research team has developed an aerobic composter using microorganisms, e.g., Trichoderma, Effective Microorganism 4 (EM4), and a combination of Trichoderma. Three different aerobic rolling composters (ARC) were designed to speed up the composting process during the testing stage by employing EM4. It showed a greater reduction in waste height utilizing EM4 on the 15th day (3.8%-17.9%) than the conventional one (2%). In addition, inoculation of EM4 and Trichoderma in combination with EM4 caused a 45% reduction in weight. Thus, the composter (type 3) efficiently decomposes the waste with a shorter composting period.  
Pengaruh Penambahan Kulit Kayu Manis, Ketumbar dan Jintan Putih Terhadap Cita Rasa Rendang Daging Sapi Dengan Uji Hedonik Savira Harna Febiyanti; Sherly Rahmayani; Taufik Maulana Rinata; Fitri Amelia; Iryani Iryani; Iswendi Iswendi
Jurnal Periodic Jurusan Kimia UNP Vol 12, No 1 (2023): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/p.v12i1.116487

Abstract

Indonesia has many spices that have medicinal properties, one of which is cinnamon bark, coriander and cumin which are known to have antioxidants that can lower blood glucose levels, total cholesterol and anti-obesity. The purpose of this study was to determine the effect of cinnamon bark, coriander and cumin on the taste of beef rendang. The hedonic test was carried out with 15 panelists and the parameters observed were color, texture, aroma and taste. The results showed that the addition of cinnamon bark, coriander and cumin had no significant effect on texture, aroma and taste but significantly (P>0.05) on color organoleptic values.
Co-Authors Ananda Putra Ashekul Islam Aulia Rahmi Desy Kurniawati Esti Ramadhani Firma Yulianis Hary Sanjaya Indah Dwi Putri Iryani Iryani Iswendi Iswendi Savira Harna Febiyanti Sherly Rahmayani Sherly Rahmayani Taufik Maulana Rinata Yolli Fernanda Yusmaita, Eka