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All Journal VALENSI Jurnal Sains dan Seni ITS Jurnal Teknik Mesin Journal of halal product and research (JHPR) Tatar Pasundan: Jurnal Diklat Keagamaan

Naimatul Khoiroh

UIN Sayyid Ali Rahmatullah Tulungagung

Author-ID : 5483369

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary

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Articles

Fabrikasi Membran Asimetris La0,7Sr0,3Co0,2Fe0,8O3-δ (LSCF 7328) Dengan Penambahan Aditif Polietilen Glikol (PEG) Naimatul Khoiroh; Wahyu Prasetyo Utomo; Hamzah Fansuri
Jurnal Sains dan Seni ITS Vol 7, No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM), ITS

Tujuan dilakukannya penelitian ini adalah untuk mengkaji pengaruh berat molekul Polietilen glikol (PEG) terhadap morfologi pori membran prekursor asimetris oksida perovskit La0,7Sr0,3Co0,2Fe0,8O3-δ (LSCF 7328). Membran dipreparasi menggunakan metode tape casting berbasis inversi fasa menggunakan N-metil 2 pirolidon (NMP) sebagai pelarut, air sebagai koagulan, dan polietersulfon (PESf) sebagai polimer pengikat. PEG adalah polimer yang bersifat hidrofilik sehingga pada penelitian ini dijadikan sebagai aditif. Modifikasi morfologi pori memberikan peranan penting untuk meningkatkan kinerja membran khususnya permeasi oksigen. Variasi berat molekul PEG (dalam satuan Dalton/Da) yang digunakan adalah 300, 600, dan 1500 Dalton pada konsentrasi 3%. Karakterisasi kristal perosvkit dengan XRD, sedangkan morfologi dan struktur pori membran diamati dengan Scanning Electron Microscope (SEM). Hasil SEM menunjukkan bahwa semua membran berhasil terbentuk asimetris dengan pori yang berbentuk finger-like dan sponge-like dengan lapisan rapat yang tipis, hal ini juga menunjukkan bahwa penambahan PEG dapat berperan sebagai agen pembentuk pori di mana berat molekul PEG sebanding dengan besarnya ukuran pori dan kekerasan membran namun berbanding terbalik dengan volume pori dan porositas membran.

Nanoporous Carbon Prepared with MOF-5 as a Template and Activated using KOH for Hydrogen Storage Ratna Ediati; Tri Ana Mulyati; Amirul Mukminin; Dety Oktavia Sulistiono; Naimatul Khoiroh; Hamzah Fansuri; Didik Prasetyoko
Jurnal Kimia Valensi Jurnal Kimia VALENSI Volume 6, No. 1, May 2020
Publisher : Syarif Hidayatullah State Islamic University

A series of nanoporous carbon was prepared with MOF-5 as a template and furfuryl alcohol as an additional carbon source by carbonation at temperatures of 550 °C and 900 °C, respectively, with and without activation using KOH. XRD patterns of the obtained carbons before and after the activation process showed characteristic peaks at the same 2θ values, which corresponded to the XRD pattern of a ZnO. The Surface morphology of the MOF-5 templated carbon with a carbonation temperature of 550 °C was in the form of a cube. In contrast, the one carbonated at 900 °C had a cubic and circular morphology. The N2 adsorption-desorption isothermal showed that MOF-5 templated carbon had a larger specific surface area, pore diameter, and pore volume than those of the original MOF-5. Activation of the MOF-5 templated carbon using KOH resulted in a decrease in surface area and pore volume. All the materials were measured for their hydrogen adsorption at room temperature and atmospheric pressure using a gravimetric method.

OPTIMASI PENGGUNAAN BIOSORBENT BERBASIS BIOMASSA: PENGARUH KONSENTRASI AKTIVATOR TERHADAP LUAS PERMUKAAN KARBON AKTIF BERBAHAN ECENG GONDOK (EICHORNIA CROSSIPES) UNTUK MENINGKATKAN KUALITAS AIR Moh. Mualliful Ilmi; Naimatul Khoiroh; Trisna Bagus Firmansyah; Eko Santoso
Jurnal Teknik Mesin Vol 6, No 2 (2017): JTM Edisi Spesial 2017
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jtm.v6i2.1193

Pencemaran lingkungan, terutama pada air sangat banyak terjadi, hal ini dapat diatasi salah satunya melalui proses adsorpsi menggunakan biosorbent berupa karbon aktif. Salah satu bahan yang melimpah dan dapat dimanfaatkan untuk karbon aktif adalah biomassa eceng gondok. Kualitas karbon aktif ditentukan oleh luas permukaan yang dapat dipengaruhi dari aktivatornya. Oleh karena itu pada penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi aktivator HCl terhadap luas permukaan karbon aktif dari eceng gondok. Diharapkan dengan penelitian ini didapat luas permukaan maksimum, sehingga dapat menjadi langkah optimasi untuk menghasilkan biosorbent berbasis biomassa sehingga dapat mengurangi akumulasi limbah organik pada perairan. Beberapa tahapan yang telah dilakukan dalam penelitian ini adalah pembuatan karbon aktif yang terdiri dari proses dehidrasi, karbonasi, dan aktivasi menggunakan variasi konsentrasi HCl; dan proses pengujian luas permukaan karbon aktif menggunakan methylene blue. Dari hasil penelitian didapatkan bahwa semakin besar konsentrasi HCl maka akan semakin kecil luas permukaan karbon aktif. Luas permukaan paling besar didapat pada konsentrasi aktivator HCl 1 M yakni sebesar 45487.55 10-3km2 kg-1 di mana proses adsorpsi yang terjadi mengikuti pola grafik isothermal Langmuir.

Melatih Keterampilan Berpikir Kritis Pada Topik Larutan Penyangga Melalui Pengembangan E-Modul Berbasis Pendekatan Saintifik Hidayati, Ririn Eva; Khoiroh, Naimatul
Tatar Pasundan: Jurnal Diklat Keagamaan Vol 18, No 1 (2024): Tatar Pasundan: Jurnal Diklat Keagamaan
Publisher : Balai Diklat Keagamaan Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38075/tp.v18i1.465

This study was undertaken to develop an e-Module based on a scientific method that can teach critical thinking skills on the issue of buffer solutions that are legitimate, practical, and successful. This development research employs a 4-D methodology (Define, Design, Develop, and Disseminate). Validity, practicality, and efficacy are the three limits assessed. Data is analyzed using quantitative descriptive approaches. The E-Module produced has a validity of 3.31 with extremely valid criteria, a practicality of 90%, an effectiveness of 83.33%, an N-gain score of 0.69, an average completion of 83.33%, and an 88% response rate from students. The E-Module is acceptable for class XI due to its validity, practicality, and efficacy. The e-modules that have been created can supplement existing instructional resources at madrasas. Keywords: critical thinking skills; e-module; scientific approach; buffer solution

Halal traceability study chicken meat nuggets Nurhayati, Ima; Khoiroh, Naimatul
Journal of Halal Product and Research (JHPR) Vol. 6 No. 2 (2023): The Development of Global Halal: Issues and Challenges
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.6-issue.2.93-107

Indonesia is a country with a majority Muslim population, so this can cause concern. Islam also teaches about the obligation to consume halal food, resulting in the emergence of various halal industries to meet food needs. One of the products produced by the halal food industry is chicken nuggets. Chicken nuggets are available in various brands with different ingredients ranging from raw materials, additional ingredients, to supporting ingredients. When processing nuggets, it must be ensured that they meet halal food safety standards, one of which is using the Halal Critical Control Point (HCCP) approach. This HCCP aims to consider the origin of raw materials, the processing process until it becomes a product that is ready for distribution. This research aims to determine the critical point for halal food in chicken nugget products in Indonesia as a novelty of this research. In this research, a library study or literature review research method was used. The results of this search show that the critical point for halal food in chicken nuggets is divided into 7 of them; 1) chicken meat, 2) wheat flour, 3) cooking oil, 4) processed vegetable ingredients, 5) sugar, 6) soy protein, 7) monosodium glutamate. This research can help provide information to the public about the importance of halal food from production to processing aspects.

Co-Authors Amirul Mukminin Dety Oktavia Sulistiono Didik Prasetyoko Eko Santoso Gunawan, Aldi Hamzah Fansuri Hidayati, Anif Mega Hidayati, Ririn Eva Moh. Mualliful Ilmi, Moh. Mualliful Nurhayati, Ima Ratna Ediati Sari, Fatati Nurmala Tri Ana Mulyati Trisna Bagus Firmansyah Umrokah, Siti Wahyu Prasetyo Utomo

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