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All Journal Jurnal Pendidikan Kimia (JPKim) Unesa Journal of Chemistry
Waskito, Rusyariyanto
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Environmental Science Materials Science & Nanotechnology

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PERBANDINGAN PENGARUH PENGGUNAAN ZAT PENGATUR TUMBUH EKSTRAK BAWANG BOMBAY MERAH (Allium cepa L.) DAN BAWANG MERAH (Allium ascalonicum L.) TERHADAP PERTUMBUHAN TANAMAN SELADA (Lactuca Sativa.) Waskito, Rusyariyanto; Anggarani, Mirwa Adiprahara
Unesa Journal of Chemistry Vol. 13 No. 1 (2024): Vol 13 No 1 (2024)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

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Abstract

Vegetables are a food ingredient that has an important role in the body. This causes increasing consumer demand for vegetables, especially organic vegetables. To meet consumer needs for organic vegetables, innovation in cultivation is needed, one of which is the use of Growth Regulators (GRS). Natural ingredients that can be used as GRS are shallots and red onions. This research aims to identify the effect of using ZPT from the allium genus on lettuce cultivation. Phytohormones can have a major influence on cell division and root elongation and stimulate the growth of leaves and stems. This research was carried out on lettuce plants using a Randomized Block Design (RBD) with 7 treatments and 6 repetitions. The parameters used in this research include plant height, leaf circumference, number of leaves, and plant wet biomass. The results of the study showed that GRS from shallots with a concentration of 45% gave the highest yields on lettuce plants with the parameters of plant height, number of leaves, leaf circumference, and wet biomass respectively, namely 20,75 cm, 20 leaves, 34 cm and 20,33 grams
The quality of indonesian brands of consumable cooking oils is reviewed by peroxide numbers and free fatty acid value Anggarani, Mirwa Adiprahara; Wikandari, Prima Retno; Agustini, Rudiana; Waskito, Rusyariyanto; Fransiska, Yuni
Jurnal Pendidikan Kimia Vol. 16 No. 2 (2024): August
Publisher : Pascasarjana Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v16i2.59012

Abstract

This study evaluated laboratory skills among the students during biochemistry practicum activities and built laboratory information for the internal and external community of Universitas Negeri Surabaya in 2024. The habit of reusing cooking oil for the main reason of saving costs can cause health problems. Parameters used to determine quality cooking oils include content-free fatty acids and number peroxide. The research purposes for this experiment are to know the rate of free fatty acids and the number of peroxides in Branded and out-of-stock cooking oil used for now. Determination of free fatty acids was done with the method of alkalimetry and the determination number of peroxide was done with the technique of iodometry. Result of the study This shows average rate of sour fat-free oil frying before frying is 0.22% And after frying becomes 0.40% or enhancement amounting to 185.98 %. The average level of number peroxide oil fried before frying is as big as 1.11 meq O2 /kg and after frying to 3.52 meq O2 /kg or enhancement as big as 317.25%. Average rate sour fat-free oil fry before frying No exceed standard SNI 7702: 2012, namely maximum 0.3%. However, the average level of free fatty acids in cooking oil after frying exceeds the SNI 7702:2012 standard, namely above 0.3%. Whereas the average rate number peroxide oil fry before and after frying does not exceed standard SNI 7709: 2012 which is a maximum of 10 meq O2 /kg.
Co-Authors Fransiska, Yuni Mirwa Adiprahara Anggarani Prima Retno Wikandari Rudiana Agustini