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All Journal Indonesian Journal of Chemical Science and Technology EINSTEIN (E-JOURNAL)
Abd Hakim S
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Energy Materials Science & Nanotechnology Mechanical Engineering Physics

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PENGARUH PENAMBAHAN TANAH LIAT SEBAGAI CAMPURAN TERHADAP KEKUATAN BETON PASCA BAKAR Ekasari Malau; Abd Hakim S
EINSTEIN (e-Journal) Vol 3, No 2 (2015): EINSTEIN
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (108.155 KB) | DOI: 10.24114/einstein.v3i2.5452

Abstract

Abstrak Telah dilakukan penelitian pengaruh penambahan tanah liat sebagai campuran terhadap kekuatan beton pasca bakar. Penelitian ini bertujuan untuk mengetahui pengaruh tanah liat dan suhu pembakaran terhadap beton dengan menggunakan 50% pasir merah sebagai agregat halus terhadap kuat tekan dan pola keretakan beton. Metode pembuatan yang dilakukan adalah beton dibuat berbentuk kubus 15 x 15 x 15 cm. Campuran beton yang digunakan mengacu pada beton mutu rendah K175 dengan semen : pasir : kerikil adalah 1 : 2 : 3 dengan FAS 0,5. Beton normal sebagai pembanding dengan beton campuran tanah liat yang masing-masing mengalami proses pembakaran. Pada penelitian ini dibuat variasi komposisi tanah liat yaitu 0%, 5%, 10% dan 15% dari berat semen yang digunakan. Setelah melalui masa perendaman 28 hari, kemudian dilakukan pembakaran pada mesin furnance pada suhu 200⁰C, 350⁰C, dan 500⁰C dengan waktu penahanan selama 2 jam. Setelah itu, proses pembakaran dihentikan lalu direndam ke dalam air ± 4 menit, kemudian didiamkan selama 24 jam dengan temperatur ruangan kemudian beton diuji dengan metode uji kuat tekan dan uji pola keretakan dengan prosedur yang ada. Dari hasil penelitian diperoleh beton pada temperatur 2000C, 3500C, dan 5000C dengan masing-masing variasi komposisi tanah liat 0%, 5%, 10%, dan 15% mengalami penurunan kuat tekan. Kekuatan paling optimal terdapat pada campuran 5%  dengan nilai kuat tekan sekitar 27,11 MPa.  Sedangkan komposisi campuran 10% dan  15% mengalami penurunan yang cukup signifikan. Pola keretakan beton dengan komposisi penambahan tanah liat pada temperatur 2000C dan 3500C  menunjukkan tidak adanya retakan, tetapi pada suhu tertinggi 5000C beton terlihat sedikit retakan dan menjadi getas.  Dari hasil penelitian juga menunjukan bahwa kenaikan temperatur memberi dampak yang besar terhadap penurunan kuat tekan. Semakin tinggi suhu maka semakin rendah pula kuat tekan begitupun dengan sebaliknya. Kata Kunci      :Beton Pasca Bakar, Tanah Liat, Pasir Merah, Uji Kuat Tekan, Pola Keretakan.
Effect of Sugar, Salt, and Flavorings Addition on Temperature Changes and Specific Heat Capacity in Citric Acid, Acetic Acid, and Ascorbic Acid Solutions Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Rafidah Almira Samosir; Mutia Ardila; Gioni Thesia Boru Simbolon; Afrilia Tria Ivanka; Muhammad Fadhli; Tetra Tasya Anggraini Butar; Eren Nazura; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68735

Abstract

This study aims to evaluate the effect of the addition of additives in the form of sugar, salt, and flavorings on changes in temperature and type heat capacity in citric acid, acetic acid, and ascorbic acid solutions. The methodology used is a quantitative experimental approach with direct observation of temperature changes as well as calculation of enthalpy changes (ΔH) in various combinations of acidic and additive solutions. The results of the analysis showed that the types of additives exerted different effects on the thermal stability and heat capacity of each acidic solution. Sugars tend to provide the most optimal thermal stability with minimal fluctuations in ΔH change, while salts cause the greatest fluctuations. Flavorings show a more varied and inconsistent pattern of change. These findings provide in-depth insights into the thermal characteristics of organic acid solutions with additive modification, contributing to the development of applications in the fields of food, pharmaceutical, and applied chemistry education.
Influence of Cooking Temperature on the Moisture Content and Organoleptic Properties of Pineapple, Banana, and Dragon Fruit Jam Mutia Ardila; Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Najwa Putri L. Nasution; Gresvita Sanova Turnip; Sari Mawaddah; Faizah A. Nasution; Feri P. Jahata Samosir; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68736

Abstract

Jam is a processed fruit product with high density and acidity, making it more stable than other fruit-based products. The jam-making process includes crushing the fruit, adding sugar, acid, thickening agents, and applying heat. Cooking temperature plays a critical role in determining the moisture content, texture, aroma, and taste of jam. This study investigates the influence of cooking temperature on the moisture content and organoleptic properties of pineapple (Ananas comosus), banana (Musa paradisiaca), and dragon fruit (Hylocereus spp.) jams. The jams were prepared by heating at various temperatures (900C, 1000C, 1100C), followed by moisture content measurement and organoleptic testing. Results showed that higher temperatures significantly reduced moisture content and enhanced sensory quality. Jams cooked at 110°C had the lowest moisture levels and the best organoleptic scores. These findings highlight the importance of temperature control in producing high-quality jam.
Influence of Temperature and Stirring Duration on the Solubility Kinetics of Palm Sugar (Arenga Pinnata) in Water: Implications for Food Processing Efficiency Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Mutia Ardila; Trimutia Wulandari; Flia Arnesta Sipayung; Dira Rahma Cahya; Nove Briani Minar Sihombing; Einstenia Sirait; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68737

Abstract

Palm sugar (Arenga pinnata) is widely used in traditional and industrial food processing, where its solubility plays a crucial role in determining product consistency and efficiency. However, most previous studies have focused on the solubility of refined cane sugar, leaving limited understanding of how temperature and stirring conditions affect the dissolution behavior of palm sugar, which has a more complex composition. This study aims to examine the effect of temperature, solute mass, and stirring duration on the solubility of palm sugar in water. A laboratory-based experimental method was employed, varying temperature (50°C, 75°C, 100°C), sugar mass (20 g and 40 g), and stirring duration (1 and 2 minutes). In general, the findings indicate that higher temperature accelerates the dissolution rate, while greater solute mass extends dissolution time. These results confirm temperature as the dominant factor influencing dissolution kinetics. The implications of this study include improving household practices for faster sugar preparation, optimizing processing efficiency in small-scale food industries, and contributing to food science education by providing an applied example of solubility principles.
Natural Dye Production from Beetroot Using Vinegar and Non-Solvent : pH and Colorfastness Testing on White Fabric Rabiah Afifah Daulay; Sophia Gloria Bakara; Nailatul Fauzah Ritonga; Siti Khailafizah; Sofia Ramadhani; Suci Trianata Situmorang; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68739

Abstract

Natural dyes derived from plants are increasingly attractive due to their safety and environmental friendliness. This study aimed to investigate the effect of vinegar as a natural solvent on the colorfastness of beetroot (Beta vulgaris L.) dye applied to white fabric. The research involved extracting pigments from beetroot, applying them to fabric, and testing the solution’s pH, drying time, and wash fastness. The results showed that pure beetroot extract had a pH of 5.2, while the addition of vinegar reduced the pH to 2.5–3.1. Fabric dyed with beetroot + vinegar exhibited higher initial color intensity (score 11) compared to pure beetroot (score 9), but its colorfastness dropped sharply after washing (score 4 vs. 7). Vinegar addition also prolonged fabric drying time from 12 minutes (without vinegar) to 17.5 minutes (with 20 mL vinegar). These findings indicate that vinegar enhances initial dye brightness but reduces colorfastness after washing. Nevertheless, beetroot dye remains a safer and eco-friendly alternative to synthetic dyes, although further optimization is required to improve its durability.
Co-Authors Afrilia Tria Ivanka Dira Rahma Cahya Einstenia Sirait Ekasari Malau Eren Nazura Faizah A. Nasution Feri P. Jahata Samosir Flia Arnesta Sipayung Gioni Thesia Boru Simbolon Gresvita Sanova Turnip Kurniawan, Ekin Dwi Arif Moondra Zubir Muhammad Fadhli Mutia Ardila Nailatul Fauzah Ritonga Najwa Putri L. Nasution Nove Briani Minar Sihombing Pratiwi, Alfira Julian Rabiah Afifah Daulay Samosir, Rafidah Almira Sari Mawaddah Siti Khailafizah Sofia Ramadhani Sophia Gloria Bakara Suci Trianata Situmorang Tetra Tasya Anggraini Butar Trimutia Wulandari