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All Journal Arfak Chem: Chemistry Education Journal Hayyan Journal
Pare Rombe, Yunita
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Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Medicine & Pharmacology Social Sciences

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Comparative Analysis Of Chlorine Levels (Cl2) In Rice Before And After Cooking With The Iodometry Method Lidiawati, Dewi; Mubarak, Syarul; Padilla, Nur; Pare Rombe, Yunita
Hayyan Journal Vol. 1 No. 1 (2024): February
Publisher : Education and Talent Development Center of Indonesia (ETDC Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/hayyan.v1i1.1133

Abstract

This study aims to determine the ratio of chlorine levels in rice before and after it is cooked using the iodometric method. This research was conducted on June 12 - July 7 2023 at the ITKeSMU Sidrap Chemistry Laboratory. The type of research conducted is laboratory experimental research to investigate certain symptoms or substances through tests and tests with quantitative examination using the iodometric method. Sampling in this study was carried out randomly by taking rice that has a intact shape, is not easily broken, rice has just been milled. The method test and the calculation of the average chlorine content in rice samples before and after cooking. The results showed that there was a large difference between the chlorine content in rice before cooking, which was an average of 127,16% and after cooking, which was an average pf 48,323%
Comparative Analysis Of Chlorine Levels (Cl2) In Rice Before And After Cooking With The Iodometry Method Lidiawati, Dewi; Mubarak, Syarul; Padilla, Nur; Pare Rombe, Yunita
Hayyan Journal Vol. 1 No. 1 (2024): February
Publisher : Education and Talent Development Center of Indonesia (ETDC Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/hayyan.v1i1.1133

Abstract

This study aims to determine the ratio of chlorine levels in rice before and after it is cooked using the iodometric method. This research was conducted on June 12 - July 7 2023 at the ITKeSMU Sidrap Chemistry Laboratory. The type of research conducted is laboratory experimental research to investigate certain symptoms or substances through tests and tests with quantitative examination using the iodometric method. Sampling in this study was carried out randomly by taking rice that has a intact shape, is not easily broken, rice has just been milled. The method test and the calculation of the average chlorine content in rice samples before and after cooking. The results showed that there was a large difference between the chlorine content in rice before cooking, which was an average of 127,16% and after cooking, which was an average pf 48,323%
Analysis of sun protection factor (SPF) values of facial cream cosmetics marketed in Sidenreng Rappang Regency Lidiawati, Dewi; Mubarak, Syahrul; Ashari, Asriyana; Pare Rombe, Yunita
Arfak Chem: Chemistry Education Journal Vol. 8 No. 2 (2025): Arfak Chem
Publisher : Universitas Papua, Manokwari, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/accej.v8i2.1080

Abstract

Sun Protection Factor (SPF) is a critical indicator of a sunscreen’s ability to protect the skin from ultraviolet B (UVB) radiation. Accurate SPF determination is essential to ensure product efficacy, regulatory compliance, and consumer safety. This study aimed to quantitatively evaluate the SPF values of commercial facial sunscreen creams circulating in Sidenreng Rappang Regency and to compare the measured values with the corresponding label claims. An analytical in vitro SPF assessment was conducted using UV–Vis spectrophotometry based on the Mansur method. Three products with SPF 30, SPF 40, and SPF 50 label claims were analyzed. The results revealed that all measured SPF values were substantially lower than the stated claims. Sample A (SPF 30), Sample B (SPF 40), and Sample C (SPF 50) exhibited SPF values of 19.29, 21.37, and 21.63, respectively. These findings demonstrate inconsistencies between labeled and experimentally determined SPF values, underscoring the need for rigorous quality control, routine verification of SPF claims, and improved oversight of sunscreen products in the market.
Co-Authors Ashari, Asriyana Lidiawati, Dewi Mubarak, Syahrul Mubarak, Syarul Padilla, Nur