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All Journal Hydrogen: Jurnal Kependidikan Kimia Ininnawa: Jurnal Pengabdian Masyarakat Sains: Jurnal Kimia & Pendidikan Kimia
Rahmanpiu
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Deskripsi Kualitas Asap Cair Hasil Pirolisis Tempurung Kelapa dengan Metode Aliran Udara Kontinu Wa Ode Yani; Ratna; Rahmanpiu
Sains: Jurnal Kimia dan Pendidikan Kimia Vol. 11 No. 1 (2022): EDISI JUNI 2022
Publisher : Jurusan Pendidikan Kimia FKIP Universitas Halu Oleo, Jl. HEA. Mokodompit Kampus Hijau Bumi Tridharma Andounohu Kendari, Gedung MIPA FKIP UHO Sulawesi Tenggara – Indonesia

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Research has been carried out "Description of the Quality of Liquid Smoke from Pyrolysisof Coconut Shell with Continuous Air Flow Method". This study aims to describe the quality ofthe results of the separation of coconut shell liquid smoke by filtration and distillationmethods. The liquid smoke used is 600 mL which has a pH value of 2.99, acetic acid contentof 2.48% and a total phenol content of 3.16% which is filtered to produce a pH value of 2.98,acetic acid content of 2.5% with phenol content. a total of 4.03% then followed by distillationas much as 350 mL and obtained a distillate with a pH value of 2.96. The method used todetermine the acetic acid content of the liquid smoke distillate was the titration method andthe total phenol content was determined by the Folin-Ciocalteu method. Liquid smokedistillate has an acetic acid content of 2.51% with a total phenol content of 4.91%.
Aktivitas Antiradikal DPPH (2,2 difenil-1-pikrilhidrazill) Kombinasi Seduhan Daun Kayu Jawa (Lannea coromandelica (Houtt.) Merr.) dan Daun Salam (Syzygium polianthum Wight) Kismawati; Nasrudin; Rahmanpiu
Sains: Jurnal Kimia dan Pendidikan Kimia Vol. 11 No. 1 (2022): EDISI JUNI 2022
Publisher : Jurusan Pendidikan Kimia FKIP Universitas Halu Oleo, Jl. HEA. Mokodompit Kampus Hijau Bumi Tridharma Andounohu Kendari, Gedung MIPA FKIP UHO Sulawesi Tenggara – Indonesia

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Research on the Antiradical Activity of DPPH (2,2-diphenyl-1-picrylhydrazil) Combination of Javanese Wood Leaf (Lannea coromandelica Hout Merr) and Salam Leaf (Syzygium polianthum Wight) infusion has been carried out. This study aims to determine the comparison of the combination of steeping DKJ and DS powder which shows antioxidant activity close to 50% and to determine the optimal concentration of the combination of steeping DKJ and DS in counteracting DPPH radicals. The antioxidant activity test was carried out using the DPPH method. The combination of DKJ and DS steeping powders that showed antioxidant activity close to 50% was in the ratios A3, A4, A5, A6, B2, B3, B4, B5, B6, C1, C2, C3, C4, C5, C6, D1, D2, D3, D4, D5, D6, E1, E2, E3, E4, E5, E6, F1, F2, F3, F4, F5 and F6 from 36 combinations.
Deskripsi Kualitas Minyak Goreng Hasil Pemanasan Zuliyama; Rahmanpiu; Wa Ode Mulyana
Sains: Jurnal Kimia dan Pendidikan Kimia Vol. 12 No. 1 (2023): EDISI JUNI 2023
Publisher : Jurusan Pendidikan Kimia FKIP Universitas Halu Oleo, Jl. HEA. Mokodompit Kampus Hijau Bumi Tridharma Andounohu Kendari, Gedung MIPA FKIP UHO Sulawesi Tenggara – Indonesia

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A research entitled description of cooking oil quality resulted from heating. This study aims to describe the quality of cooking oil produced by heating. This research is a quantitative descriptive which tests on 3 variables, namely water content, free fatty acid content and peroxide value of cooking oil before and after heating. Water content was determined by thermogravimetry method, free fatty acid content was determined by alkalimetric titration method (KOH) and the peroxide number was determined by iodometric method. The results showed that in determining the water content, the three types of oil met the SNI 7709 (2019) standard with the value of packaged oil I, packaged oil II and bulk oil respectively 0.1197%, 0,0749% and 0,1048%. In determining the free fatty acid content without heating, none met the SNI 7709:2019 standard, while in the determination of the free fatty acid content after heating, the three types of oil met the SNI 7709 (2019) standard with successive values of 0.334%, 0.2319% and 0.3141%. In determining the peroxide value without heating, the three types of oil met the SNI 7709 (2019) standards with successive values of 6.7217 mek O2/kg, 8.7664 mek O2/kg and 9.6556 mek O2/kg, while in determining the peroxide number after heating, only oil packaged II cooking oil and bulk cooking oil that meet the SNI 7709 (2019) standards with values of 7.8949 mek O2/kg and 9.6556 mek O2/kg respectively.
Penerapan Model Pembelajaran Kooperatif Tipe Think Pair Share (TPS) untuk Meningkatkan Hasil Belajar Siswa Kelas XI MIPA pada Materi Asam Basa Ani Septiani; Yunianti Tewa; Rahmanpiu
Sains: Jurnal Kimia dan Pendidikan Kimia Vol. 12 No. 2 (2023): EDISI DESEMBER 2023
Publisher : Jurusan Pendidikan Kimia FKIP Universitas Halu Oleo, Jl. HEA. Mokodompit Kampus Hijau Bumi Tridharma Andounohu Kendari, Gedung MIPA FKIP UHO Sulawesi Tenggara – Indonesia

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Penelitian ini bertujuan untuk  mendeskripsikan hasil belajar siswa kelas XI MIPA SMA Negeri 9 Kendari pada materi asam basa menggunakan model pembelajaran Think Pair Share (TPS), mendeskripsikan keterlaksanaan pembelajaran dan mendeskripsikan efektifitas penerapan model pembelajaran Think Pair Share (TPS). Metode penelitian yang digunakan adalah Quasi Eksperimen dengan desain Nonequivalent Pretest-Posttest Control Group Design. Teknik pengumpulan data menggunakan Pretest Posttest dan lembar observasi. Hasil penelitian menunjukkan bahwa hasil belajar siswa kelas XI MIPA SMA Negeri 9 Kendari yang diajar dengan menggunakan model pembelajaran Think Pair Share (TPS) diperoleh nilai rata-rata 76,97 dan aktivitas belajar siswa sebesar 80,5%. Dari data tersebut menunjukkan bahwa penerapan model Think Pair Share (TPS) pada pembelajaran asam basa dapat meningkatkan aktivitas belajar siswa dengan kategori sangat baik dengan efektifitas pembelajaran sebesar 0,65 atau nilai n-gain termasuk pada kategori sedang.  
PENINGKATAN PENGETAHUAN DAN PEMAHAMAN BERWIRAUSAHA PADA PENGELOHAN TAHU DI DESA ALEBO: PENINGKATAN PENGETAHUAN DAN PEMAHAMAN BERWIRAUSAHA Nia, Murni; Muh. Syata, Wahyu; Murniati, Murniati; Rahmanpiu
Ininnawa : Jurnal Pengabdian Masyarakat Vol. 1 No. 2 (2023): Volume 01 Nomor 02 (Oktober 2023)
Publisher : Program Studi Manajemen FEB UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ininnawa.v1i2.504

Abstract

Kemampuan pelaku-pelaku pembangunan baik pemerintah pusat maupun daerah sebagai pengambil kebijakan ekonomi, masyarakat sebagai pengguna dan pekerja dan pelaku ekonomi sebagai penggerak produksi, distribusi dan konsumsi merupakan keberhasilan pembangunan dalam bidang ekonomi. Tujuan dari pengabdian kepada masyarakat ini yaitu memberikan pemahaman kepada mahasiswa Pendidkan Ekonomi Univesitas Halu Oleo tentang berwirasuaha. Pengabdian ini dilaksanakan di pabrik pengelohan tahu Desa Alebo kecamatan Konda Kabupaten Konawe Selatan. Peserta pada kegiatan Pengabdian Ini yaitu Mahasiswa pendidika Ekonomi Universitas Halu Oelo. Dengan selesainya Kegiatan Pengabdian ini mahasiswa memperoleh 1. Mampu meningkatkan kemampuan hardskil dan soft skilnya, 2. Sebagai pengalaman kerja awal bagi mahasiswa sebelum terjun langsung ke dunia kerja dan 3. Sebagai wadah untuk menajlin kerjasama yang baik antara lembaga pendidikan dengan pihak instansi yang terkait.
Quality Analysis Of Fermented Virgin Coconut Oil (VCO) By Purication Using Silica Slag Nickel By Filtration Budiman, Nadyra; Harimu, La; Rahmanpiu
Hydrogen: Jurnal Kependidikan Kimia Vol. 14 No. 2 (2026): April 2026
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v14i2.20189

Abstract

This study has been conducted on Quality Analysis of Fermented Virgin Coconut Oil (VCO) with Purification using Nickel Silica Slag by Filtration. This study aims to describe the physical, organoleptic and chemical qualities of fermented VCO purified with nickel silica slag. The results showed that the VCO result value obtained was 9.33% (v/v), with the organoleptic test of Fermentation VCO before and after filtration, namely colors 3.93 and 4; smells 3.20 and 3.27, and tastes 2.80 and 2.80. Determination of the physical quality of Fermented VCO with clarity values before and after respectively, Transmission 90.0% and 92.0%. Determination of the chemical quality of Fermented VCO before and after Filtration, namely the moisture content value of 0.31% and 0.08%, respectively; the value of free fatty acid content is 0.17% and 0.15%; The peroxide values were 0.53 mg eq/kg and 0.52 mg eq/kg, and the saponification values were 189.16 mg KOH/g and 249.30 mg KOH/g. The results of the chemical quality analysis in this study are in accordance with SNI No. 7381 of 2008 and SNI No. 7431 of 2015. Therefore, it can be concluded that VCO absorbed using nickel silica slag can improve its physical and chemical qualities.
Quality Analysis of Virgin Coconut Oil Resulting From a Combination of Fermentation and Controlled Heating Using Silica by Rice Husk Ash Rahmadani, Fahdila; Harimu, La; Rahmanpiu
Hydrogen: Jurnal Kependidikan Kimia Vol. 14 No. 2 (2026): April 2026
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v14i2.20244

Abstract

Virgin Coconut Oil (VCO) has unique characteristics such as a very clear color resembling mineral water, low water and free fatty acid content, and high lauric acid content. The purpose of this study was to compare the quality of physical, chemical, and organoleptic parameters of VCO before and after adsorption with rice husk ash silica. The method used was adsorption. The adsorbent is arranged to a height of 4 cm with a flow rate of 14 drops per minutes. The results showed that the clarity test before and after adsorption was 85.8% and 97.9%. The water content before and after adsorption was 0.29% and 0.07%; free fatty acids were 0.49% and 0.17%; peroxide value was 1.98 mg eq/kg and 1.48 mg eq/kg; and saponification value was 189.34 mg KOH/g and 229.24 mg KOH/g. The average organoleptic color test before and after adsorption was 3.07 and 4; ordor was 3.33 and 3.2; and tastes 2.8 and 2.4, meet SNI 7381:2008 and SNI 2015. Thus, it can be concluded that rice husk ash silica can improve the quality of VCO.
Co-Authors Ani Septiani Budiman, Nadyra Kismawati La Harimu Murniati . NASRUDIN Nia, Murni Rahmadani, Fahdila Ratna Wa Ode Mulyana Wa Ode Yani Wahyu Muh Syata Yunianti Tewa Zuliyama