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All Journal JURNAL KIMIA SAINS DAN APLIKASI Scientiae Educatia: Jurnal Pendidikan Sains
Veronika P. Sinta Mbia Wae
Department Of Biology Education, Faculty Of Teacher Training And Education, Universitas Flores, East Nusa Tenggara
Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering

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Zeolite and Its Potential as a Catalyst: A Study of Alternative Mineral Development in the Process of Converting Sugar Compounds into 5-Hydroxymethylfurfural Ainun Jariyah; Veronika P. Sinta Mbia Wae; Yulius Dala Ngapa
Jurnal Kimia Sains dan Aplikasi Vol 28, No 1 (2025): Volume 28 Issue 1 Year 2025
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.28.1.16-22

Abstract

Synthesis of 5-hydroxymethylfurfural (HMF) from sugar compounds in the form of glucose using natural zeolite catalysts Ende-Nusa Tenggara Timur (NTT) through activation and modification of Cr metal impregnation processes has been carried out. This study aims to determine the potential of Ende natural zeolite as a catalyst in converting sugar compounds into HMF. The results showed that natural zeolite from Ende without activation, the process of activating acid-base compounds, and zeolite with the Cr metal embedding method had the potential as a catalyst for the transformation of sugar compounds into HMF. The resulting yield of glucose substrate was around 50.17%. Using a Cr-zeolite catalyst resulted in an HMF yield for glucose substrate of 26.78%. Overall, Ende natural zeolite can be used as a catalyst for synthesizing HMF without modification and with Cr metal impregnation.
Ethnoscience Study of Wu’u as a Local Food Ingredient for the Ende District Community Priska, Melania; Wae, Veronika Praja Sinta Mbia; Lidi, Maria Waldetrudis
Scientiae Educatia: Jurnal Pendidikan Sains Vol 13, No 2 (2024): December 2024
Publisher : Tadris Biologi Fakultas Ilmu Tarbiyah dan Keguruan IAIN SYEKH NURJATI CIREBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/sc.educatia.v13i1.18559

Abstract

Ethnoscience studies play an important role as a source of knowledge because they are based on local wisdom and involve traditions that occur in everyday life according to the contextual conditions of the local community environment so that they can be applied and absorbed by the community. Local wisdom and traditions can be in the form of local food, one of which is Wu’u. Wu’u is a local food made from corn that has existed and been passed down from generation to generation by the ancestors of the Ende Regency community as an alternative food made during times of famine and as provisions because of its long-lasting nature. However, along with the development of the era, the traditional knowledge of the community about the processing of local Wu’u food is threatened with extinction due to the lack of information passed down from previous generations due to the development of the era. This study examines the scientific concept of processing local Wu’u food with an ethnoscience approach. The method used in this study is descriptive qualitative in the form of direct observation, interviews, and documentation, as well as literature studies from journals and other reference books. The results of the study indicate that the indigenous knowledge of the Ende district community related to the process of making Wu’u consists of several stages of processing which are then transformed into scientific knowledge, so that from these stages of processing Wu’u has the opportunity as a source of learning science. The concept of scientific knowledge contained in the local Wu’u food processing process includes concepts of physics, chemistry, biology, and technology.
Co-Authors Ainun Jariyah Maria Waldetrudis Lidi Melania Priska Yulius Dala Ngapa