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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pengabdian Papua Jurnal Ekosains

Salim, Ilham

Jurusan Kimia, FMIPA Universitas Cenderawasih

Author-ID : 5282383

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

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Reaksi Hidrorengkah n-Heksadeka Menggunakan Katalis Nikel-Zeolit Alam Serta Penentuan Energi Aktivasi (Ea) dan Orde Reaksi Ilham Salim; Yohanes B.J. Rusmanta; Jukwati Jukwati
Jurnal Penelitian Pendidikan IPA Vol. 8 No. 3 (2022): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v8i3.1514

Research has been carried out on the preparation of active natural zeolite impregnated with nickel followed by activity testing through the hydrocracking catalytic reaction of n-Hexadecane. Active natural zeolite was obtained from PT Prima Zeolita Yogyakarta. The nickel concentration in the zeolite sample was carried out by ion exchange method with [Ni(NH3)6]2+ precursor solution with a concentration of 0.06M. The nickel content of the catalyst was determined by Atomic Absorption Spectrophotometer (AAS). The hydrocracking reaction used a fixed bed reactor system. Ratio of feed (n-Hexadecane) : catalyst = 3 : 1 (in gram). Catalysis study also carried out at various temperatures, from 315oC - 450oC at certain nickel content. The results of the catalytic reaction at each temperature after passing through the cooling system there was a liquid fraction that had been successfully accommodated then weighed and determined the percent of conversion. Furthermore, for the determination of Ea and the order of the reaction using linear regression calculations. The results showed that the catalytic reaction using an active natural Ni-Zeolite catalyst in the n-Hexadecane hydrocracking process resulted in different conversion results depending on the temperature of the catalytic reaction. The largest conversion was obtained at a temperature of 450oC, which was 35.18%. The reaction order was the first-order reaction (n=1). Meanwhile, the activation energy or activation energy (Ea) of the catalytic reaction in the n-Hexadecane hydrocracking process using a natural Ni-Natural zeolite catalyst with a nickel content of 2.0% (w/w) was 127.071 kJmol-1.

PEMBUATAN ARANG AKTIF DARI TEMPURUNG KELAPA DAN APLIKASINYA UNTUK PENGOLAHAN LIMBAH CAIR TAHU TEMPE Septiani Mangiwa; Ilham Salim; Agnes Eri Maryuni
JURNAL PENGABDIAN PAPUA Vol 4, No 1 (2020)
Publisher : LPPM Uncen

Industry of tofu and tempe continues to grow in the city of Jayapura. In the Kali Acai area there are at least four tofu and tempe processing plants. In its processing, the industry also produces by by side products in the form of solid and liquid waste. The lack of knowledge and the high cost of liquid waste processing equipment make the factory managers generally immediately dispose of the liquid waste to Kali Acai without processing it first. This can cause the waters of Kali Acai and the surrounding environment to become contaminated. To overcome this problem, socialization and training for managers and employees of the tofu and tempe factory were conducted at Kali Acai times, especially the Ojolali tofu tempe industry about processing liquid waste in a simple way by utilizing coconut shells so that disposed liquid waste is safer and environmentally friendly. The stages of activities carried out included: location surveys and partner selection, preparation of tools and materials, implementation of activities, evaluation and reporting. The implementation of the activity consisted of delivering material, making activated charcoal and processing wastewater using activated charcoal for. Activated charcoal is made from coconut shell with a closed system while the active charcoal application for processing wastewater uses an adsorption technique. The evaluation was carried out through questionnaires for the participants. The results of the activity showed that activated charcoal was able to adsorb color and acid from liquid waste. This is indicated by the change in color from cloudy white to be rather clear and able to increase pH from 5,04 to 7,45 so that it is safer for the environment. In general, the implementation of service activities went smoothly and successfully which was demonstrated through the enthusiasm of the participants and the results of the questionnaire analysis which was filled out by the participants. Keywords: activated charcoal, coconut shell, liquid waste treatment, tofu and tempe waste

PEMBUATAN CEMILAN BERBAHAN SAGU OLEH SEKELOMPOK IBU-IBU DARI KELURAHAN YABANSAI KOTA JAYAPURA Ilham Salim; Supeno Supeno
JURNAL PENGABDIAN PAPUA Vol 6, No 1 (2022)
Publisher : LPPM Uncen

Sago is a plant that has high nutritional value if it is processed according to production standards. Sago contains the Glycemic Index so it is very good for health, especially for diabetics. The process of making sago snack production in the form of training conducted in Yabansai Village, Heram District, Jayapura City. The method used was the participatory observation method of the object where the lecturer team implementing the activities and the training participants observe and were directly involved (face to face) in each step of their work. In addition, interviews were conducted with community service supervisors with target fields who were PKK mothers who had spare time and had not yet been used to produce something of added value to their family's economy. The activity began with a lecture related to the health benefits of sago as well as a lecture on the implementation instructions for the process of making sago snacks from the preparation of ingredients to the mixing and frying process of snack ingredients and ending with packaging. The end result of this activity provides benefits for activity participants to know and understand that the sago material consumed can be beneficial for health. Participants were also motivated to make sago snack businesses both individually and in partnership to open jobs, especially for those who have spare time and have been wasted so far. Participants understood that if a business wants to grow, it must have a permit from BPOM and a halal certificate from MUI. The important thing that impacts at least two things, 1) preservation of the source of sago material (sago tree) as a typical plant that is only found in certain areas.2) the use of sago raw materials to become a snack product with high economic value and in turn it can create jobs for the general public. Keywords: Sago; health; snacks; participants; motivated; business unit

PEMBUATAN BAHAN DAN PELATIHAN IDENTIFIKASI FORMALIN SERTA BORAKS DALAM MAKANAN DENGAN METODE SEDERHANA BAGI SEKELOMPOK MASYARAKAT YANG BERASAL DARI BEBERAPA KABUPATEN DI PAPUA Ilham Salim; Frans P. Kafiar
JURNAL PENGABDIAN PAPUA Vol 3, No 1 (2019)
Publisher : LPPM Uncen

The use of formalin and borax as food preservatives is prohibited by the government, because this material is toxic (poison).However, some survey results indicate that several types of food ingredients in traditional markets and other food traders still contain formalin and borax. Therefore, it is necessary to introduce to the general public how to identify formalin and borax use simple materials and tools. Qualitative test of formalin content in food was used fehling A and fehling B solution. While the qualitative test of borax content was used in turmeric which was prepared in the form of tumeric paper. Activities between speakers and trainees were held face-to-face and the practice of identifying food ingredients containing both formalin and borax were carried out directly in the laboratory. From the results of the activities that had been carried out, it can be concluded that although the ingredients for identification of formalin and borax in food ingredients obtained from simple ingredients, cheap and easy to obtain such as fehling A and fehling B and turmeric in the form of tumeric paper, but they can identify food ingredients contains formalin and borax. Fehling A and Fehling B solutions can identify qualitatively with significant results between that contain and not contain formalin. Similarly, tumeric paper can identify qualitatively with significant results between that contain and not contain borax in food ingredients. Participants were very motivated to apply the results of this activity to the community where they live especially after seeing the results of qualitative tests using fish purchased at the Hamadi traditional market during this service. Qualitative test results using fehling A and B solutions identified red snapper purchased at the traditional Hamadi market using preservatives from formalin.Keywords: Formalin, Borax, Preservatives, Fehling A, Fehling B, Turmeric

PENENTUAN BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS SEBAGAI PEMICU PENYAKIT KRONIS DI MINYAK SAWIT CURAH YANG DI PAKAI UNTUK MENGGORENG BERULANG DAN TERUS – MENERUS Frans P. Kafiar; Ilham Salim
Ekosains Vol 9, No 01 (2017)
Publisher : Program Studi ilmu Lingkungan, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.168 KB)

Minyak goreng merupakan salah satu bahan yang dibutuhkan dalam pengolahan bahan makanan. Tujuan dari penelitian ini adalah untuk memberikan informasi tentang kualitas minyak sawit curah segar dari segi asam lemak bebas dan bilangan peroksidanya serta informasi kandungan minyak jelantahnya dengan variasi pengulangan penggorengan dan penggorengan kontinyu selama waktu tertentu terhadap asam lemak bebas dan bilangan peroksida.Waktu penggorengan terus menerus (kontinyu) selama 3 jam dan setiap 30 menit diambil minyak jelantahnya untuk ditentukan kandungan asam lemak bebas dan bilangan peroksidanya.Penentuan kadar asam lemak bebas, bilangan peroksida pada minyak sawit curah yang beredar di kota Jayapura pada kurun waktu tertentu dengan metode gravimetric dengan titrasi (titrimetric).Kualitas minyak sawit curah dari hasil penggorengan berulang berdasarkan bilanganperoksida, maka bilangan peroksida minyak jelantah ini lebih tinggi dari batas bilanganperoksida yang dikeluarkan oleh Departemen Perindustrian Republik Indonesia, yaitusebesar 3,0 mg oksigen dalam 100 g minyak goreng. Data menunjukkan kenaikkan asamlemak bebas dalam minyak jelantah yang digunakan per periode penggorengan, yaituper 1 x 30 menit. Kualitas minyak jelantah dari perlakuan ini masih memenuhi standar kualitas minyak goreng baik berdasarkan ambang batas yang ditetapkan SNI 01-44681998,yaitu kadar asam lemak bebas masih berada dibawah 1% dari berat minyak

PELATIHAN PEMANFAATAN ASAP CAIR UNTUK PENGAWET IKAN ASAR BAGI SEKELOMPOK IBU-IBU DI KOTA JAYAPURA Ilham Salim; Supeno Supeno; Yohanes B.J. Rusmanta; Himawan Himawan
JURNAL PENGABDIAN PAPUA Vol 7, No 1 (2023)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v7i1.2481

Some community groups in Jayapura City smoke fish using iron wood, matoa wood, or coconut shells and from the roasting results it can be seen that the physical color can vary in the fish. The aim of the activity is to conduct training for a group of people with the aim of helping community groups to be able to participate in applying fish preservation from natural ingredients, namely by using liquid smoke. The training was held in July 2022 in Buton Village, Yabansai Village, Heram District, Jayapura City with lecture and practice methods. The evaluation was carried out to find out whether the participants were skilled in using liquid smoke in processing asar fish using liquid smoke. clean. The results of the activity showed that the participants were very enthusiastic and understood the training material on preserving fish from natural ingredientsKeywords: asap cair; ikan asar; Jayapura; wood

Co-Authors Agnes Eri Maryuni Frans P. Kafiar Frans P. Kafiar Himawan Himawan Jukwati Jukwati Septiani Mangiwa Supeno Supeno Supeno Supeno Yohanes B.J. Rusmanta Yohanes B.J. Rusmanta

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