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All Journal Walisongo Journal of Chemistry ALKIMIA : Jurnal Ilmu Kimia dan Terapan CHEDS: Journal of Chemistry, Education, and Science SIGNIFICANT : JOURNAL OF RESEARCH AND MULTIDISCIPLINARY
Fitria Wijayanti, Fitria
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Religion Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences

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Pembuatan Media Animasi untuk Topik Hibridisasi dengan Program Macromedia Flash Wijayanti, Fitria; S, Syukri; Yerimadesi, Yerimadesi
ALKIMIA Vol 2 No 1 (2018): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.545 KB) | DOI: 10.19109/alkimia.v2i1.2255

Abstract

Computer-based learning media can be one alternative in the learning of chemistry, especially hybridization concepts. This media will visualize abstract concepts into animations, drawings and help students understand concepts with interactive questions. The purpose of this research is to produce learning media on hybridization materials using macromedia flash program that can help the process of chemical learning. The type of research conducted is Research and Develompment (R & D). The instrument used is a questionnaire with Likert scale. The result of this research is hybridization learning media with macromedia flash program suitable to be used for science students at school.
Activity Test of Methanol Extract of Young Stem Bark of Semambu rattan Plant (Calamus Scipionum Lour) with DPPH Method Hasana, Nazria; Yani, Dwi Fitri; Wijayanti, Fitria
Walisongo Journal of Chemistry Vol 7, No 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.17350

Abstract

The Semambu rattan (Calamus scipionum Lour) plant contains phenolic compounds, such as flavonoids and polyphenols that have the ability as antioxidants. Therefore, the community often consumes C scipionum Lour, and the stiff stems are made of crafts. However, the skin, the content of which is not scientifically known, is currently considered a waste in the community. This study was conducted to determine the results of phytochemical tests and the activity of methanol extract of young bark of the Semambu rattan plant (C. scipionum Lour). The bark of young Semambu rattan stems is extracted by maceration, and then the extract obtained is carried out by phytochemical screening. Antioxidant acrypability was measured using the DPPH method at a wavelength of 517nm. The results of phytochemical testing of young bark extract of C. scipionum Lour contain flavonoids, saponins, tannins, alkaloids and terpenoids. The research results on antioxidant young stem bark C. scipionum Lour with positive control in the form of ascorbic acid obtained results IC50 = 65.10 ppm, which is classified as a potent antioxidant. The conclusion of this study is that the extract of the young bark of Semambu rattan (C. scipionum Lour) can be used as an alternative antioxidant.
PEMANFAATAN KACANG HIJAU SEBAGAI PENGANTI KACANG KEDELAI DALAM PEMBUATAN TEMPE Nafiah, Azra Nazirah; Wijayanti, Fitria; Rahayu, Putri
SIGNIFICANT : Journal Of Research And Multidisciplinary Vol 3 No 01 (2024): SIGNIFICANT : Journal Of Research And Multidisciplinary
Publisher : Pusat Studi Ekonomi Publikasi Ilmiah dan Pengembangan SDM Azramedia indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/significant.v3i01.899

Abstract

The purpose of the study was to determine the utilization of green beans as a substitute for soybeans in making tempeh. The method used in this research is the method used in experimental research, with materials and tools in the form of green beans, water, and tempeh yeast. For tools used such as pots, stoves, spoons, tampah, basins, cloth cloth, plastic, toothpicks, and scales. The results of the study provide options and solutions so that tempeh consumed is not only filling but also looks at aspects of its nutritional content, because mung beans are one source of high-protein legumes. The goal is to reduce the fat content of soybeans and replace it with mung beans which are rich in protein, carbohydrates, and vitamins. With the presence of Rhizopus olighporus fungus in the fermentation process of mung bean tempeh, a lactic acid reaction occurs which produces the enzyme amylase which aims to form glucose which is dioxide by microorganisms into lactic acid. This reaction plays a role in increasing the solubility of minerals and the absorption of nutrients by the body.
PEMANFAATAN KACANG HIJAU SEBAGAI PENGANTI KACANG KEDELAI DALAM PEMBUATAN TEMPE Nafiah, Azra Nazirah; Wijayanti, Fitria; Rahayu, Putri
SIGNIFICANT : Journal Of Research And Multidisciplinary Vol 3 No 01 (2024): SIGNIFICANT : Journal Of Research And Multidisciplinary
Publisher : Pusat Studi Ekonomi Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/significant.v3i01.899

Abstract

The purpose of the study was to determine the utilization of green beans as a substitute for soybeans in making tempeh. The method used in this research is the method used in experimental research, with materials and tools in the form of green beans, water, and tempeh yeast. For tools used such as pots, stoves, spoons, tampah, basins, cloth cloth, plastic, toothpicks, and scales. The results of the study provide options and solutions so that tempeh consumed is not only filling but also looks at aspects of its nutritional content, because mung beans are one source of high-protein legumes. The goal is to reduce the fat content of soybeans and replace it with mung beans which are rich in protein, carbohydrates, and vitamins. With the presence of Rhizopus olighporus fungus in the fermentation process of mung bean tempeh, a lactic acid reaction occurs which produces the enzyme amylase which aims to form glucose which is dioxide by microorganisms into lactic acid. This reaction plays a role in increasing the solubility of minerals and the absorption of nutrients by the body.
Analysis of Oil and Fat Content in Palm Oil Industry Wastewater Gravimetric Analysis Amelia, Dian; Wijayanti, Fitria; Legasari, Leni
ALKIMIA Vol 7 No 1 (2023): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/tp0kr296

Abstract

Wastewater is unused waste water and contains many substances that can pollute the environment and disturb the health of living things. One of the parameters of wastewater pollution that is found in everyday life is oil and fat. Oil and fat are one of the parameters in wastewater consisting of compounds that can pollute water bodies so that their concentration must be limited, because their impact can damage aquatic ecosystems, especially on water resources. Oil and fat are compounds that contain the main component, triglycerides. Triglycerides are molecules resulting from condensation between one glycerol and three fatty acids. Based on SNI 6989.10: 2011 from the Regulation of the Minister of Environment No.05 of 2014, states that the maximum concentration of oil and fat quality standards contained in wastewater from the palm oil industry is 25 mg/L. The results of the analysis that has been carried out show that the levels of oil and fat in the palm oil industry wastewater samples include In-let wastewater (12,4 mg/L), Out-let (8,4 mg/L), Up-stream (3,6 mg/L) and Down-stream   (6 mg/L) which have been tested and analyzed using the gravimetric method
ANALISA KANDUNGAN KIMIA DAN PENENTUAN KADAR FLAVANOID ASAP CAIR KAYU PELAWAN mariyamah, Mariyamah; Wijayanti, Fitria; Oktasari, Ade; Fitriyani, Dwi; Andika, Hari; Khoirunisa, Nia
CHEDS: Journal of Chemistry, Education, and Science Vol 9, No 1 (2025)
Publisher : Universitas Islam Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/cheds.v9i1.11319

Abstract

Penelitian ini bertujuan untuk menganalisis perubahan kandungan kimia yang terjadi selama proses pemurnian asap cair dan untuk mengetahui total kandungan flavonoid dalam asap cair murni. Penelitian dilakukan melalui beberapa tahap yaitu analisis kandungan lignoselulosa sampel kayu Pelawan, produksi asap cair (termasuk pemurnian), karakterisasi sampel asap cair menggunakan GC-MS, dan penentuan kadar flavonoid dalam asap cair menggunakan UV-Vis. Hasil analisis lignoselulosa menunjukkan bahwa kayu Pelawan mengandung persentase selulosa yang tinggi (65,69%) dibandingkan dengan lignin dan hemiselulosa. Komposisi kimia (eter, keton, aldehida, fenol) asap cair kayu Pelawan menunjukkan perubahan ketika dilakukan perlakuan distilasi, dengan fenol terdeteksi dalam jumlah yang lebih banyak dari sebelumnya. Total kandungan flavonoid dalam asap cair murni sebesar 59,647 mg/L.
Co-Authors Ade Oktasari Amelia, Dian Andika, Hari Dwi Fitriyani, Dwi Hasana, Nazria Khoirunisa, Nia Leni Legasari Mariyamah, Mariyamah Nafiah, Azra Nazirah Rahayu, Putri Syukri S Yani, Dwi Fitri Yerimadesi Yerimadesi