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Suherman Suherman
Pendidikan Kimia Fakultas Keguruan dan Ilmu Pendidikan (FKIP)
Chemistry Education

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Analisis Zat Gizi Makro Dari Tepung Kombinasi Kakao (Theobroma Cacao L) dan Ubi Kayu (Manihot Utilissima) Sebagai Bahan Dasar Biskuit Hairunnisa Hairunnisa; Suherman Suherman; Supriadi Supriadi
Jurnal Akademika Kimia Vol 6, No 4 (2017)
Publisher : Universitas Tadulako

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Abstract

This study aims to determine the moisture content, ash, carbohydrate, protein and fat from a combination of flour cocoa and cassava as a raw material manufacture of biscuits, as well as knowing the favorite test (favorite level) of the biscuits that have been made with several variations of flour cocoa and cassava. The method used is the gravimetric method, combustion method, phenol method, Kjeldahl method, and soxhlet method.The results showed that the combination of cocoa powder and cassava with some variation of that, variation A (25%:75%) had a moisture level of 18.0%, 2.2% ash, 2.7 mg/100gcarbohydrates, 1.7% protein, and 7.2% fat. Variation B (50%: 50%) had a moisture level of 4.0%, 3.4% ash, 63.9 mg/100 g carbohydrates, 4.8% protein, and 19.2% fat. Variation C (75%:25%) had a moisture level of 2.0%, 9.4% ash, 127.9 mg/100gcarbohydrates, 6.7% protein, and 27.4% fat. These results indicated that the levels of nutrients in the combination of cocoa and cassava flour increased with increasing variations, especially for ash, carbohydrates, protein, and fat levels with the addition of cocoa flour by 75% but the moisture level decreased, and the biscuit trials have shown that the best treatment was the Variation B (50%: 50%).
Pembuatan Tepung dari Biji Kakao (Theobroma cacao L) dan Uji Kualitasnya Asmaul Husna; Suherman Suherman; Siti Nuryanti
Jurnal Akademika Kimia Vol 6, No 2 (2017)
Publisher : Universitas Tadulako

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Cacao plant is one of the plantation crops which contribute to improving economic for the Province of Central Sulawesi. This study aimed to prepare and test the flour quality of cocoa beans flour after soaking in salt water, NaCl, and lime water, Ca(OH)2, at various concentrations. Samples were cocoa beans taken from Rantekala Sigi Province of Central Sulawesi, furthermore, the cocoa beans were made into flour. Results showed that the moisture, ash, fat, and carbohydrate of cocoa beans flour were almost met the ISO standard, with the exception of the protein level, i.e 5.0% for max. moisture level, 1.6% for max. ash level, 10.0% for min. fat level, and 70% of min. carbohydrates level. But, the best quality was from soaking with lime water at a concentration of 20% with a value of 2.8% moisture level, at a concentration of 15% with a value of 24.6% level, and at a concentration of 10% with a value of 78.26% carbohydrate level. However, for the ash level, the best quality was by soaking in salt water at a concentration of 5% with a value of 4.1%. Based on these results, it can be concluded that the cocoa beans flour is better soaked in lime water than salt water.
Pemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah Muhammad Silmi Hi Abubakar; Siti Nuryanti; Suherman Suherman
Jurnal Akademika Kimia Vol 7, No 1 (2018)
Publisher : Universitas Tadulako

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Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.
Uji Efektivitas Ekstrak Buah Bengkuang (Pachyrhizus erosus (L.) Urb.) Sebagai Pengawet Alami Cabai Merah (Capsicum annuum L) Citra Larasari; Baharuddin Hamzah; Suherman Suherman
Jurnal Akademika Kimia Vol 5, No 3 (2016)
Publisher : Universitas Tadulako

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Abstract

Red chili is one of the food susceptible to decay. It caused by its high water content and so it causes to keep power of red chili abbreviated. Jicama (pachyrizuserosus (L.) Urb.) can act as a natural preservative for red chili due to the saponin compounds contained there in. This study aimed to prove the use of jicama extract as a natural preservative for red chili and to determine the most effective concentration of jicama extract as a natural preservative. The methods used in this study were a maceration to prepare the extract of jicama, and an iodimetric titration to determine the levels of vitamin C before and after curing. The results showed that jicama extract can be used as a natural preservative for red chili. The most effective concentration of jicama extract in preserving the red chili was 4% with preservation durability of red chili for 14 days in which the smallest level of vitamin C decreased among other concentrations, i.e. from 84.47 mg/100 g to 75.13 mg/100 g of material.
Pengaruh Silika Terhadap Membran Blend Kitosan-Polivinil Alkohol-Litium Sebagai Membran Elektrolit Baterai Ion Litium Riska Novitasari; Siang Tandi Gonggo; Suherman Suherman
Jurnal Akademika Kimia Vol 5, No 1 (2016)
Publisher : Universitas Tadulako

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Abstract

Battery is one  of a source of energy. Increasing the need of energy affects to the diminishing reserves of fossil energy sources. Therefore, this needs for energy sources alternative. Modification of chitosan-polyvinyl alcohol electrolyte membrane added with lithium salt has an advantage on environmentally friendly. This research aims to study the effect of adding percent weight of silica on the conductivity of the electrolyte polymers made from chitosan-polyvinyl alcohol-lithium. The ionic conductivity of the electrolyte polymer chitosan-polyvinyl alcohol-lithium-silica was measured by impedance spectroscopy. The results showed the electrolyte polymer with the addition of 5% silica performed the highest ionic conductivity by 2.005 x 10-7 S/cm. Characteristic of battery made from electrolyte polymer chitosan-polyvinyl alcohol-lithium with the addition of silica performed voltage of 1.5 Volts which was comparable to the commercial battery with the voltage of 1.8 Volts. These results indicate that silica can be used as a filler to improve the ionic conductivity.
Studi Perbandingan Model Pembelajaran Kooperatif Tipe Jigsaw dan NHT (Numbered Head Together)Terhadap Hasil Belajar Stoikiometri Siswa Kelas X SMAN 8 Palu Nizar Nizar; Irwan Said; Suherman Suherman
Jurnal Akademika Kimia Vol 5, No 3 (2016)
Publisher : Universitas Tadulako

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Abstract

The aim of this study is to compare the learning outcomes of student in SMA Negeri 8 Palu using the cooperative learning model between jigsaw and NHT (numbered head together) on the stoichiometry. This research using a quasi-experimental design with factorial 2 x 2. The population of this study is all student of class X SMA 8 Palu with academic year 2015/2016 which consists of four classes. The sample of this study consists of two classes, namely class XB with amount of 16 students (experimental class) and class XC with amount of 17 students (control class) which was determined by purposive sampling. Data was collected by using test instruments, namely an achievement test that contains the stoichiometry material. The examination of data was conducted by using statistical analysis t-test two sides and one side (right side) non-parametric or Mann-Whitney U test. The average score of the learning outcomes of student by using the jigsaw type was (78.00; SD = 13.63), and by using NHT type was (70.47; SD = 16.51). Based on statistical analysis of the hypothesis test for two sides, it was obtained a value of 0.195 Asymp sig (2-tailed) and was obtained a value 0.204 Exact Sig (1-tailed) of 0.204, both of datas were at the rejection area of H0 which was a significance value greater than 0.05 (P> 0.05). Therefore, it can be concluded that there was a difference in learning outcomes using the cooperative model jigsaw type with NHT type, furthermore the type of jigsaw better than the NHT on the learning outcomes of students of stoichiometry in class X SMA Negeri 8 Palu.
Pengaruh Ion Logam Cd(II) Terhadap Ekstraksi Ion Timbal(II) Menggunakan Teknik Emulsi Membran Cair Rizka Setyani; Baharuddin Hamzah; Suherman Suherman
Jurnal Akademika Kimia Vol 5, No 2 (2016)
Publisher : Universitas Tadulako

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Abstract

This study aims to study on the effect the addition of Cd (II) metal ions towards extraction of lead (II) ions using liquid emulsion membrane technique. Various concentrations of Cd (II) ions used in this study were 0, 50, 100, 150, 200, and 250 ppm. Benzoyl acetone was used as a chelating agent for extraction. Spectrophotometer spectrodirect was used to measure extraction products. The results showed that percent extraction of lead (II) ion prior additional Cd(II) ion was 99.06%, and it was decreased up to 97.95% after additional Cd(II) ion up to 250 ppm.
Co-Authors Asmaul Husna Baharuddin Hamzah Citra Larasari Hairunnisa Hairunnisa Irwan Said Muhammad Silmi Hi Abubakar Nizar Nizar Riska Novitasari Rizka Setyani Siang Tandi Gonggo Siti Nuryanti Supriadi Supriadi