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Fahmi, Jaman
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Electrical Properties of Tropical Fruit Extracts: Effects of EM4 Fermentation and Thermal Processing Safitri, Wulan Dwi; Wardana, Dian; Ramadhan, Dwi Sapri; Fahmi, Jaman; Shallomita, Grace; Putri Ayunicha; Irma Syahputri; Siregar, Nuraini; Ahmad Nasir Pulungan; Moondra Zubir
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68720

Abstract

This study examines the electrical properties of fermented pineapple and lime extracts subjected to Effective Microorganism 4 (EM4) fermentation and thermal treatment at varying temperatures. The fermentation process was conducted over a period of six days, with temperature conditions set at 30°C and 70°C. The results indicate that the lime extract generated higher voltage and current outputs compared to the pineapple extract, particularly on the sixth day of fermentation. Furthermore, the thermal treatment revealed a more pronounced electrical response in lime extract, as evidenced by a greater increase in current at elevated temperatures. These findings suggest that lime extract, when combined with EM4 fermentation and optimal thermal conditions, exhibits greater potential for application in alternative bioelectric energy generation.
Influence of Citric, Acetic, and Ascorbic Acids on the Solubility of Paracetamol Ramadhan, Dwi Sapri; Wardana, Dian; Fahmi, Jaman; Safitri, Wulan Dwi; Aulia, Amanda; purba, Gracia; Manalu, Anrian Haholongan; Damanik, Angelica; Tambunan, Ida Mariati; Zubir, Moondra; S, Abd Hakim
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68730

Abstract

This study examined the influence of citric, acetic, and ascorbic acids on the solubility of paracetamol, an analgesic with inherently low aqueous solubility. Paracetamol tablets were dissolved in different concentrations of organic acid solutions, and dissolution times were visually monitored. The most rapid dissolution occurred in 30% acetic acid solution (190 seconds), followed by the citric–acetic acid mixture. Increasing paracetamol mass extended dissolution time, with saturation reached at 3.5 g. Enhanced solubility was attributed to hydrogen bonding interactions between organic acids and paracetamol molecules. Compared with complex techniques such as solid dispersions or co-amorphous systems, this acid-assisted approach is simple, low-cost, and requires no specialized equipment. These findings highlight the role of weak organic acids as practical solubility enhancers and suggest a promising strategy to improve paracetamol bioavailability and therapeutic effectiveness.
Exploring the Redox Reaction Potential of Local Fruits: Galvani Cell Trials Based on Areca nut (Areca catechu), Rimbang (Solanum torvum), and Bangkok starfruit (Averrhoa carambola) Fahmi, Jaman; Ramadhan, Dwi Sapri; Wardana, Dian; Safitri, Wulan Dwi; Mendrofa, Bulan Susanti; Br Nadeak, Stephani Bintang N.; ayumi, Sheilla Maliza; Nasution, Dhea Ananda; Zubir, Moondra; S, Abd Hakim
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68731

Abstract

This research aims to explore the potential of three fruits, such as areca nut (Areca catechu), rimbang (Solanum torvum), and star fruit (Averrhoa carambola), as a natural electrolyte source in generating electricity through a simple Galvani cell test. The research method includes making Galvani cells using fruit pieces as electrolyte media, measuring the voltage and current produced, and testing the ability to light an LED as an indicator of electrical output. The measurement results showed that areca nuts produced the highest voltage and current compared to rimbang and star fruit, demonstrating its effectiveness as a natural electrolyte. This finding indicates that local fruits have the potential to be an environmentally friendly electrochemical energy source material that can be applied in education and simple technology. This research opens opportunities for further development in utilizing local biological resources for electrochemical applications.
Sustainable Candle Production from Waste Cooking Oil and Waste Lubricating Oil Wardana, Dian; Ramadhan, Dwi Sapri; Fahmi, Jaman; Safitri, Wulan Dwi; Damanik, Wicha Rosari; Simamora, Astuty Evalina; Sigalingging, Olivia Gina Ananta; Manullang, Okto Panca; Rahmadyani, Zaskia; Zubir, Moondra; S, Abd Hakim
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68733

Abstract

This study investigates the potential utilization of waste cooking oil and used lubricant oil as raw materials for candle production. These waste materials, often regarded as environmental pollutants, contain fats and hydrocarbons that can be converted into value-added products. The manufacturing process involved filtration, heating, and the incorporation of additives such as paraffin wax to enhance quality and stability, followed by molding. The resulting candles demonstrated acceptable physical properties, including melting points and burning times comparable to standard requirements. However, noticeable differences in color and odor were observed when compared to commercial candles. Despite these limitations, the valorization of waste cooking oil and used lubricant oil presents an environmentally friendly and cost-effective alternative, contributing to the development of sustainable products. Further research is recommended to optimize the blending ratios and additive compositions in order to improve the overall performance of the candles
Growth Response of Mung Bean Plants Vigna radiata L. and Spinach Amaranthus hybridus L. Under Acidic and Alkaline Conditions Ramadhan, Dwi Sapri; Wardana, Dian; Fahmi, Jaman; Safitri, Wulan Dwi; Lubis, Ghania Dhia Ulhaq; Nainggolan, Lidya Revalina; Zubir, Moondra; Siregar, Nurdin
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.70583

Abstract

This study investigates the growth response of mung bean Vigna radiata L. and spinach Amaranthus hybridus L. under controlled acidic neutral and alkaline environments across a wide pH gradient from pH 3 to pH 14. The work provides a comparative assessment of two species with distinct physiological characteristics to clarify how hydrogen ion concentration shapes vegetative development. The novelty of this study lies in its direct evaluation of extreme pH conditions using a uniform experimental design that allows both species to be examined under identical chemical exposure, enabling a clear contrast of tolerance thresholds. Plant height was recorded daily for 13 days to capture early stage vegetative dynamics. Both species exhibited their highest stability near pH 7 while severe deviations from neutrality reduced growth through nutrient imbalance and physiological stress. Mung bean showed moderate tolerance at pH 9.5 whereas spinach displayed enhanced performance within mild alkalinity. Strong acidity and strong alkalinity produced structural damage in both species. The findings highlight the critical role of soil pH in plant performance and provide foundational insight into species specific tolerance ranges that can support more informed management of crops grown in chemically variable environments.
Temperature Influence on Chemical Reaction Rates and Gas Formation Wardana, Dian; Ramadhan , Dwi Sapri; Fahmi, Jaman; Safitri, Wulan Dwi; Everyanti, Ida Cathy; Silalahi, Sarina Septiani; Zubir, Moondra; Siregar, Nurdin
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.70584

Abstract

Reaction rate is fundamentally defined as the change in the concentration of reactants or products perunit time, and is known to be influenced by several determinants, including surface area, temperature,catalysts, and reactant molarity or concentration. The present study specifically investigates the validityof the widely accepted principle that temperature plays a significant role in modulating reaction rates.Experimental variations were introduced, both in terms of temperature levels and the types of chemicalmixtures employed. The findings confirm that temperature indeed accelerates gas generation across alltested reaction systems. However, in mixtures exhibiting higher viscosity, gas formation proceeds moreslowly due to reduced molecular mobility. Consequently, in the softener–baking soda system, the onsetand progression of gas evolution show noticeable differences compared to less viscous mixtures.
Creative Ice Cream Experiment Using the Freezing Point Depression Principle Safitri, Wulan Dwi; Wardana, Dian; Ramadhan, Dwi Sapri; Fahmi, Jaman; Zubir, Moondra; Siregar, Koriatul Jannah; Purba, Sunita Karin; Siregar, Nurdin
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.70585

Abstract

This research aims to explore creative approaches in ice cream production by utilizing the effect of freezing point depression. Through these experiments, we employed various additives that influence the physical properties of ice cream, resulting in a final product that is softer, creamier, and able to maintain optimal texture at different temperatures. The experimental method involved varying the types of additives combined with the base ice cream mixture. The measured parameters included freezing point depression, texture, and softness of the produced ice cream. The collected data were analyzed to determine how each additive affected the physicochemical characteristics of the product. The results showed that differences in sugar content among the ingredients significantly influenced the degree of freezing point depression in the ice cream.
Co-Authors Ahmad Nasir Pulungan Aulia, Amanda ayumi, Sheilla Maliza Br Nadeak, Stephani Bintang N. Damanik, Angelica Damanik, Wicha Rosari Everyanti, Ida Cathy Irma Syahputri Lubis, Ghania Dhia Ulhaq Manalu, Anrian Haholongan Manullang, Okto Panca Mendrofa, Bulan Susanti Moondra Zubir Nainggolan, Lidya Revalina Nasution, Dhea Ananda Nurdin Siregar purba, Gracia Purba, Sunita Karin Putri Ayunicha Rahmadyani, Zaskia Ramadhan , Dwi Sapri Ramadhan, Dwi Sapri S, Abd Hakim Safitri, Wulan Dwi Shallomita, Grace Sigalingging, Olivia Gina Ananta Silalahi, Sarina Septiani Simamora, Astuty Evalina Siregar, Koriatul Jannah Siregar, Nuraini Tambunan, Ida Mariati Wardana, Dian Zubir, Moondra