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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) MITRA: Jurnal Pemberdayaan Masyarakat
Matheis F. J. D. P. Tanasale
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Materials Science & Nanotechnology Physics Public Health

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Peningkatan Nilai Ekonomis Kelapa melalui Pembuatan Cuka dari Air Kelapa di Desa Morella Mirella Fonda Maahury; Catherina M. Bijang; Matheis F. J. D. P. Tanasale; Nikmans Hattu; Fensia A. Souhoka; Mario R. Sohilait
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 7 No. 1 (2023): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v7i1.3213

Abstract

Vinegar is a seasoning that gives food a sour taste. Vinegar is obtained from the fermentation of ethanol by bacteria anaerobically. Ingredients that can be used to make alcoholic fermentation include dates, rice, and coconut water. Young coconut water is directly consumed, while coconut water from ripe fruit is disposed of as waste. Morella village is located on the coast of the island of Ambon, where coconut plants are in abundance. The abundance of this coconut plant is directly proportional to the old coconut water that is dumped into the environment. To decrease the coconut water waste, it is necessary to conduct training on making vinegar from coconut water for the people of Morella village. This community service was carried out based on counseling and training on making vinegar for the Morella Village people. Counseling was done to convey the benefits of Vinegar and how to make it. The training was carried out by demonstrating the procedure for making vinegar and providing tools and materials to partners and videos to produce vinegar independently. The results of vinegar products from Morella Village are reported to the service team and used as evidence of the success of the vinegar-making training. The results provide information that vinegar are products that the people of Morella village can cultivate as an opportunity to increase their economy.
Synthesis and Characterization of Tripolyphosphate Chitosans through a Crosslinking Process from High Chemical Weight Chitosans Jolantje Latupeirissa; Matheis F. J. D. P. Tanasale; Eirene G. Fransina; Nikmans Hattu; Semuel S. Pada; Helna Lourita Sopamena
Jurnal Penelitian Pendidikan IPA Vol 11 No 6 (2025): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i6.10903

Abstract

This study aims to synthesize and characterize chitosan-tripolyphosphate (CTPP) through ionic crosslinking between chitosan and sodium tripolyphosphate. The CTPP powder was characterized using Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and surface area analysis (BET), alongside solubility, swelling, and point of zero charge (pHZPC) tests. FTIR spectra showed a peak at 1151.5 cm⁻¹ attributed to P=O stretching, confirming the interaction between chitosan and tripolyphosphate. XRD analysis indicated shifts in diffraction peaks, suggesting a successful crosslinking reaction. SEM images revealed that the resulting particles had a compact and aggregated morphology. BET analysis showed a decrease in surface area compared to pure chitosan, which may be attributed to particle agglomeration upon crosslinking. Solubility tests revealed that while chitosan is soluble in acidic media, the CTPP product is insoluble. The CTPP showed a swelling percentage of 60% in acidic conditions, indicating its potential responsiveness. The pHZPC measurement indicated a value of 6.2, with ΔpH = 0, suggesting moderate surface charge behavior in neutral pH conditions. Overall, the study confirms the successful synthesis of crosslinked CTPP with distinct physicochemical properties suitable for further application development.  
Co-Authors Catherina M. Bijang Eirene G. Fransina Fensia A. Souhoka Helna Lourita Sopamena Jolantje Latupeirissa Maahury, Mirella Fonda Mario R. Sohilait Nikmans Hattu Semuel S. Pada