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All Journal Alchemy : Journal of Chemistry Jurnal Pemikiran dan Penelitian Pendidikan Matematika (JP3M) Jurnal Edukasi Pengabdian Masyarakat: EDUABDIMAS Jurnal Green House
Siti Nurul Afifah, Siti Nurul
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Energy Environmental Science Materials Science & Nanotechnology Mathematics

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ANALISIS KADAR TIMBAL (Pb) PADA PERMEN BERKEMASAN SECARA SPEKTROFOTOMETRI SERAPAN ATOM (SSA) DENGAN VARIASI LARUTAN PENDESTRUKSI Afifah, Siti Nurul; Dewi, Diana Candra; Ningsih, Rahmawati
ALCHEMY ALCHEMY (Vol.3, No.2
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.374 KB) | DOI: 10.18860/al.v0i1.2913

Abstract

Allah berfirman dalam al Qur’an Surat al Ma’idah ayat 88 yang menjelaskan tentang anjuran makanan Halalan Thayyiban. Permen merupakan makanan yang banyak digemari oleh semua kalangan. Dalam permen berkemasan dapat mengandung timbal (Pb) dikarenakan oleh beberapa faktor; diantaranya adalah faktor bahan baku pembuatan permen yang telah mengandung timbal (Pb), faktor media produksi permen yang berbasis logam dengan proses pemanasan, faktor kemasan permen yang mengandung timbal (Pb); serta faktor zat aditif dalam permen.Penelitian ini meliputi penentuan variasi larutan pendestruksi terbaik antara HNO3 p.a. (30 mL); HNO3 : H2SO4 (30 mL) perbandingan 3:1 serta HNO3 : H2SO4 : H2O2 (30 mL) perbandingan 3:2:1 lalu dilanjutkan dengan uji One Way Annova. Penentuan waktu kestabilan logam terbaik dalam sampel larutan pada hari ke-0; 1; 3; 7 dan hari ke-15. Penentuan kadar timbal (Pb) pada masing-masing sampel hard candy dan uji kesesuaian kadar dengan SNI hard candy.Hasil penelitian menunjukkan bahwa pada variasi larutan pendestruksi terbaik adalah HNO3 dan H2SO4 (3:1) dengan nilai rerata konsentrasi yang paling tinggi yaitu 21,35 mg/kg. Hasil Uji Annova adalah F hitung (10215) F tabel (5,14) yang menunjukkan adanya perbedaan yang siginifikan antara ketiga variasi larutan pendestruksi. Waktu kestabilan diperoleh berdasarkan Uji Annova pada hari ke-3 menuju hari ke-7 dengan hipotesis Ho-nya diterima dengan F hitung (0,455) F tabel (7,71). Kadar timbal (Pb) yang ditemukan pada kelima sampel permen berkisar antara 25,3 mg/kg hingga 26,8 mg/kg. Berdasarkan acuan Sandar Nasional Indonesia (SNI) No. 3547.1:2008 bahwa kelima sampel permen tersebut tidak layak untuk dikonsumsi karena melebihi nilai ambang batas maksimum cemaran logam timbal (Pb) yaitu 2,0 mg/kg.
EFIKASI DIRI, KECEMASAN MATEMATIS DAN KEMAMPUAN PEMECAHAN MASALAH SISWA DALAM PEMBELAJARAN BERBASIS SAINTIFIK Rafianti, Isna; Afifah, Siti Nurul; Abdul Fatah
Jurnal Pemikiran dan Penelitian Pendidikan Matematika (JP3M) Vol 3 No 1 (2020): Edisi Mei
Publisher : Pusat Penelitian dan Pengembangan Reka Karya Amerta (REKARTA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.444 KB) | DOI: 10.36765/jp3m.v3i1.215

Abstract

Abstrak: Penelitian ini bertujuan untuk mengetahui hubungan antara efikasi diri dan kecemasan matematis dengan kemampuan pemecahan masalah siswa kelas VIII SMP dalam pembelajaran berbasis saintifik. Penelitian ini termasuk jenis penelitian kuantitatif. Instrumen penelitian ini adalah angket efikasi diri, angket kecemasan matematis dan soal tes kemampuan pemecahan masalah. Hasil penelitian ini adalah: (1) terdapat hubungan positif dan signifikan antara efikasi diri terhadap kemampuan pemecahan masalah dengan nilai koefisien regresi sebesar 22,1% (2) terdapat hubungan  negatif  dan  signifikan  antara  kecemasan  matematis terhadap kemampuan pemecahan masalah dengan nilai koefisien determinasi sebesar 13% (3) terdapat hubungan yang signifikan antara efikasi diri dan kecemasan matematis dengan kemampuan pemecahan  masalah  dengan  nilai  koefisien  determinasi  sebesar 22,4%. Abstract: This study aims to determine the relationship between self-efficacy and mathematical anxiety with the problem solving ability of students of class VIII SMP in scientific based learning. This research is quantitative research. The instruments of this study were self-efficacy questionnaire, mathematical anxiety questionnaire and problem solving ability test questions. The results of this study are: (1) there is a positive and significant relationship between self-efficacy and problem solving ability with a regression coefficient value of 22.1% (2) there is a negative and significant relationship between mathematical anxiety towards problem solving ability with a coefficient of determination of 13 % (3) there is a significant relationship between self-efficacy and mathematical anxiety with the ability to solve problems with a coefficient of determination of 22.4%.
PENDAMPINGAN GURU DALAM PENGEMBANGAN LKPD KOLABORATIF MELALUI OUTINGCLASS DI PERUSAHAAN GREENHOUSE BERBASIS TEKNOLOGI KOREA Afifah, Siti Nurul; Astuti, Nining Pambudi; Kurniawan, Kurniawan
Jurnal Edukasi Pengabdian Masyarakat Vol 5 No 1 (2026): JANUARI 2026
Publisher : FIP UNIRA MALANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36636/eduabdimas.v5i1.8866

Abstract

The rapid development of technology and the implementation of the Deep Learning Curriculum require teachers to design contextual, collaborative, and project-based learning materials. However, many teachers still face challenges in creating innovative and integrated Lembar Kerja Peserta Didik (LKPD) across subjects. This community service activity aimed to improve the competence of cross-subject teachers at SMP Gracia Nusantara School Malang in developing collaborative LKPD based on Smart Eco-Farming through a Project-Based Learning (PjBL) approach. The program was carried out in three stages: observation, training on Canva application, and mentoring for LKPD development contextualized through a field study at PT DMC Food Indonesia. The findings revealed a significant improvement in teachers’ understanding of PjBL and Deep Learning principles, as well as their ability to design interactive and digital-based LKPD, with an average quality score of 88% (very good category). The field study strengthened the collaboration between schools and industry in promoting technological literacy and sustainability awareness among students and teachers. This program is recommended to be sustained and replicated in other educational institutions to enhance teachers’ pedagogical innovation. The authors express appreciation to SMP Gracia Nusantara School Malang and PT DMC Food Indonesia for their valuable support and cooperation.
Analisis Perubahan Kadar Fosfat, Gula Reduksi dan Brix pada Tahapan Pengolahan Nira Tebu Menggunakan Metode Asam Askorbat dan Lane–Eynon di Industri Gula Afifah, Siti Nurul; Farida, Siti; Ferdian, Muh Agus
JURNAL GREEN HOUSE Vol 4 No 2 (2026): Jurnal Green House
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63296/jgh.v4i2.62

Abstract

The key to maintaining the quality of the final product in the sugar industry and the efficiency of the sugar production process during granulated sugar processing is the quality control of sugarcane juice. Study aimed to chemically analyze changes in phosphate and reducing sugar levels in various types of sugarcane juice for quality control, based on operational data from a sugar factory over 10 consecutive days. Phosphate levels were analyzed using the ascorbic acid method and UV-Vis spectrophotometry and reducing sugars were analyzed using the Lane-Eynon method. The addition of phosphoric acid increased the phosphate levels of raw juice from 166.67-263.34 ppm to 206.67-306.67 ppm, indicating the effectiveness of the clarification process. However, phosphate levels decreased after treatment, which indicates process instability or excessive phosphate precipitation. Reducing sugar content was stable in early processing (1.1–2.8%) but increased to 13.53% in thick sap due to heating and evaporation. The Brix value increased during the processing stage, from 12.9–15.1% in the first-pressed sap and to 66.6–75.9% in the thick sap. An increase in the Brix value does not necessarily indicate better sap quality, as it correlates with an increase in reducing sugar content.
Co-Authors Abdul Fatah Astuti, Nining Pambudi Diana Candra Dewi Ferdian, Muh. Agus Isna Rafianti Kurniawan Kurniawan Rahmawati Ningsih, Rahmawati Siti Farida