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Pengaruh Kecepatan, Kelentukan Dan Kelincahan Terhadap Kemampuan Menggiring Bola Pemain Futsal Vamos Academy Padang Rahmat Hidayat; Ridho Bahtra; Alnedral; Aldo Naza Putra; Randi Kurniawan
Jurnal Penelitian Pendidikan IPA Vol 11 No 3 (2025): March
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i3.10537

Abstract

Dribbling ability is one of the main skills that every futsal player must have to support performance on the field. This study was conducted to understand how speed, flexibility, and agility affect the dribbling ability of futsal players at Vamos Academy Padang. This study uses the path analysis method with purposive sampling technique. The instruments used include a 20 meter sprint speed test, agility test with zig-zag run test, flexibility test using sit and reach, and dribbling ability test through slalom dribbling test. The results showed that: (1) speed has a significant direct effect on dribbling ability with a significant value of 0.321; (2) flexibility also has a significant effect on dribbling ability with a significant value of 0.470; (3) agility significantly affects dribbling ability with a significant value of 0.240; (4) no significant effect of speed on dribbling ability through agility (0.164); (5) no significant effect of flexibility on dribbling ability through agility (0.077); and (6) speed, flexibility, and agility simultaneously have a significant effect on dribbling ability. In conclusion, speed, flexibility, and agility are important factors that directly affect the dribbling ability of futsal players.
Synthesis of Graphene Oxide from Corncob Waste as Microwave Absorber with Modification Hummer Method Alfia Zammi; Ramli Ramli; Yenni Darvina; Rahmat Hidayat
Jurnal Pendidikan Tambusai Vol. 10 No. 2 (2026): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v10i2.38563

Abstract

RAM (Radar Absorbing Material) diperlukan untuk menyerap gelombang mikro dalam teknologi radar. Secara umum, material penyerap memiliki nilai permeabilitas dan permitivitas yang tinggi. Oksida grafena adalah salah satu material yang dapat diaplikasikan sebagai material penyerap. Oleh karena itu, penelitian dilakukan pada sintesis oksida grafena dari limbah tongkol jagung menggunakan metode Hummer yang dimodifikasi. Variasi suhu sintering diterapkan untuk melihat pengaruhnya terhadap sifat penyerapan gelombang mikro. Suhu sintering yang digunakan dimulai dari 300˚C, 350˚C, 400˚C dan 450˚C. Karakterisasi oksida grafena dari limbah tongkol jagung menggunakan XRD, FTIR, dan VNA. Pada hasil uji VNA, nilai kehilangan refleksi maksimum oksida grafena adalah -40,35 dB pada frekuensi 10,20 GHz dengan koefisien absorpsi 99,03% dan bandwidth absorpsi 1,27 GHz. Oleh karena itu, oksida grafena dari limbah tongkol jagung berpotensi diaplikasikan sebagai material penyerap gelombang mikro.
Sintesis Kitosan Berbasis Limbah Cangkang Udang Serta Pemanfaatannya Sebagai Bahan Pengawet Alami Daging Sapi Fitri Endriyani; Rahmat Hidayat; Yenni Darvina; Fadhila Ulfa Jhora
Journal of Science, Technology, and Innovation Vol 1 No 3 (2026): : April: Inventa: Journal of Science, Technology, and Innovation
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/7cawgv34

Abstract

The utilization of shrimp shell waste as a source of chitosan represents a sustainable approach to developing bio-based materials while increasing the economic value of fisheries by-products. This study aimed to synthesize chitosan from shrimp shells (Litopenaeus vannamei) and evaluate its effectiveness as a natural preservative for beef. Chitosan was synthesized through deproteinization using 1 N NaOH, demineralization using 1 N HCl, and deacetylation using 50% NaOH. X-ray diffraction (XRD) analysis revealed six diffraction peaks with a dominant peak at 2θ = 19.042° and crystallite sizes ranging from 4.36 to 4.57 nm, indicating a monoclinic crystal structure. Fourier Transform Infrared Spectroscopy (FTIR) confirmed the presence of characteristic chitosan functional groups, including hydroxyl, amine, amide, and β-(1→4)-glycosidic bonds. Preservation performance was evaluated by immersing beef samples in 1% chitosan solution for 0, 15, 30, 45, and 60 minutes, followed by storage at room temperature for five days. The results showed that immersion treatments of 45–60 minutes were most effective in maintaining texture, odor quality, and pH stability. These findings demonstrate the potential of shrimp shell-derived chitosan as a safe, environmentally friendly, and economically valuable natural preservative.