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All Journal Indonesian Journal of Chemical Analysis (IJCA) Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Pelita Eksakta Journal of Global Research Education
Marlini, Rahmida
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Mathematics Physics Other

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Determination of CaCO3 Content in Egg Shell Risani Rusnel, Azizah; Putri Karim, Dinda; Marlini, Rahmida; Maharani, Siska
Journal of Global Research Education Vol. 2 No. 2 (2025)
Publisher : Akademi Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62194/4y5hr711

Abstract

The complexometry titration investigation has been conducting to ascertain the CaCO3 concentration of  Egg. The complex substance EDTA will hold the calcium, and the point will be signaled by a change in the metallochromic indicator's color. Standardization EDTA : Pipette 25 mL of MgSO4.7H2O solution, 10 mL of buffer solution pH 10, a little amount of  EBT indicator, and aqua DM into the titration flask. When you titrate with EDTA solution, the solution turns blue. Data processing has revealed that eggshell contains 0,025 grams of calcium and that the calcium content is 14,1%. Theoretically, eggshell is made up of crystals of CaCO3 (98,43%) based on the current mineral composition. Ca3(PO4)2 (0.75%) and MgCO3 (0.84%). Calcium carbonate is the main component of eggshell. When the titrant and titrate interact to create a complex molecule, the titration is known as a complexometric titration. A solution containing Ca2+ will form a complex with EDTA, according to the fundamental tenet of complexometry. CaCO3 was present in the sample (duck eggshell) in an amount of 0.025 grams, and a CaCO3 value of 15.7% was determined.
THE MAKING NATA DE ORANGE USING JUICEED ORANGE FRUIT EXTRACT (CITRUS SINENSIS (L.) OSBECK): PEMBUATAN NATA DE ORANGE MENGGUNAKAN EKSTRAK BUAH JERUK PERAS (CITRUS SINENSIS (L.) OSBECK) Rahmat Ilham Perdana; Amelia, Fitri; Rosalynna Stiadi, Della; Marlini, Rahmida; Aprilianti, Cindy
Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Vol. 7 No. 1 (2025): Publikasi Penelitian Kimia dan Terapannya 2025
Publisher : Program Studi Kimia, Fakultas MIPA, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jc.v7i1.4122

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Penelitian ini bertujuan untuk mengetahui pemanfaatan buah jeruk sebagai bahan dasar produk olahan pangan, mengetahui pemanfaatan bahan dasar lain dalam pembuatan nata (selain kelapa), mengetahui ekstrak buah jeruk peras dapat digunakan dalam pembuatan nata de orange, mengetahui dan membandingkan kadar vitamin C, kadar asam asetat, kadar air dan organoleptik pada dua produk nata yang berbeda yakni nata de orange yang disintesis serta nata de coco pasaran. Jeruk peras dapat dijadikan sumber utama pembuatan nata selain air kelapa , karena dapat mengurangi penggunaan gula sebagai sumber karbohidrat dan urea sebagai sumber asam amino yang berperan penting untuk pertumbuhan bakteri Acetobacter Xylinum penghasil selulosa nata. Ekstrak perasan buah jeruk yang dipakai dalam penelitian ini mempunyai kadar protein sebesar 0,385% dan kadar karbohidrat sebesar 13,555%. Metode yang digunakan pada penelitian ini yaitu fermentasi nata de orange pada suhu 27-300C selama 10 hari. Untuk menentukan kadar vitamin C digunakan metode titrasi iodimetri, untuk menentukan kadar asam asetat digunakan metode titrasi asam basa (netralisasi), untuk menentukan kadar air digunakan metode pengeringan gravimetri. Hasil penelitian menunjukan bahwa nata de orange memiliki kadar vitamin C sebesar 5,02%, kadar asam asetat sebesar 0,040%, kadar air sebesar 82,3%. Nata de orange memiliki kadar vitamin C dan kadar air yang lebih tinggi serta kadar asam asetat yang lebih rendah dibandingkan nata de coco pasaran. Untuk uji organoleptik, nata de orange memiliki penilaian rata-rata 3,52, 3,33, 3,42, 3,57 dari 21 orang responden untuk warna, aroma, rasa, dan tekstur. Berdasarkan hasil penelitian yang telah dilaksanakan maka ekstrak air jeruk peras dapat digunakan sebagai bahan dasar pengganti air kelapa dalam pembuatan nata.
Development of Non-Enzymatic Glucose Sensor Using Ag-Au Bimetallic Modified Pencil Lead Electrode with Voltammetry Method Marlini, Rahmida; Kumala Sari, Trisna; Alizar, Alizar; Dwipa Yamesa Away, Romy
Indonesian Journal of Chemical Analysis (IJCA) Vol. 8 No. 1 (2025): Indonesian Journal of Chemical Analysis
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ijca.vol8.iss1.art9

Abstract

Glucose is an essential monosaccharide that serves as the main source of energy in the human body. An imbalance in glucose levels in the body can lead to serious metabolic disorders, such as diabetes mellitus. Therefore, effective methods of analyzing and monitoring glucose levels are needed for early detection and more optimal disease management. In this study, a non-enzymatic glucose sensor based on Pencil Lead Electrode (PLE) modified with silver-gold (Ag-Au) bimetallic was developed through electrodeposition method using cyclic voltammetry. This modification aims to improve sensitivity and cost efficiency in glucose detection compared to enzymatic sensors, that are susceptible to denaturation and higher production costs. Electrodeposition is performed in a potential range of 1.6 V to -0.4 V to obtain an optimal bimetallic coating on the PLE surface. The Ag-Au/PLE electrode provided the best electrochemical response in detecting glucose, with oxidation and re-oxidation peaks at +0.01 V in 0.1 M KOH as a supporting electrolyte. The optimal condition was obtained in five electrodeposition cycles, with a correlation coefficient value of 0.9984 and a detection limit of 0.206 mM, indicating high sensitivity and accuracy. These results indicate that Ag-Au/PLE electrodes have great potential as reliable, sensitive and economical non-enzymatic glucose sensors.
Processing Used Cooking Oil into Economically Valuable Products as an Effort to Utilize Household Waste for the Istiqomah Majlis Taklim Women in Korong Olo Bangau Nagari Ketaping Batang Anai District Kurniawati, Desy; Dewata, Indang; Fadhilah, Fadhilah; Mulia, Melindra; Ningsih, Sherly Kasuma Warda; Veronita, Silvi; Marlini, Rahmida; Fatmawati, Rani
Pelita Eksakta Vol 8 No 2 (2025): Pelita Eksakta, Vol. 8, No. 2
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol8-iss2/315

Abstract

Nagari Ketaping in Batang Anai District has great potential for culinary tourism, especially through traditional fried snack vendors such as sala lauak. However, the extensive use of cooking oil in these activities leads to the generation of used cooking oil (jelantah), which poses serious health and environmental risks. Repeated use of the oil produces free radicals and carcinogenic substances that may cause degenerative diseases, while improper disposal into waterways leads to pollution and ecosystem damage. This community service program aims to educate and raise awareness among members of the majlis taklim in Nagari Ketaping about the dangers of used cooking oil and to demonstrate its potential for conversion into economically valuable products. The main participants are housewives who also operate small fried snack businesses. The outcomes include a scientific publication in Pelita Eksakta Journal (FMIPA UNP), a video documentation, and online media dissemination through Berita Minang.
Co-Authors Alizar, Alizar Aprilianti, Cindy Della Rosalynna Stiadi Desy Kurniawati Fadhilah Fadhilah Fatmawati, Rani Fitri Amelia Indang Dewata Maharani, Siska Mulia, Melindra Putri Karim, Dinda Rahmat Ilham Perdana Risani Rusnel, Azizah Romy Dwipa Yamesa Away Sherly Kasuma Warda Ningsih Trisna Kumala Sari Veronita, Silvi