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All Journal Jurnal Akademika Kimia
Ahmar, Dewi S.
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Chemistry Education

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Protein Content and Organoleptic Test Central Sulawesi Pumpkin Seed Tempeh (Cucurbita moschata) for Learning Resource Jannah, Raodatul; Santoso, Tri; Pulukadang, Sri H. V.; Ahmar, Dewi S.
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

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Abstract

The yellow pumpkin (Cucurbita moschata) is a plant that readily adapts to diverse soil conditions; however, the utilization of its seeds remains restricted. Despite possessing a relatively high protein content crucial for growth and energy, it can serve as an alternative raw material for tempeh production. This study intends to generate yellow pumpkin seed tempeh in compliance with SNI 3144:2015 organoleptically, assess variations in the protein content of yellow pumpkin seed tempeh from three distinct regions in Central Sulawesi, and produce a Student Worksheet as an alternative resource for chemistry education through expert lecturer validation. This research employs a quantitative methodology utilizing the Kjeldahl analysis technique to ascertain protein concentrations across three phases: destruction, distillation, and titration. Furthermore, a sensory evaluation was conducted by 20 panelists to analyze the texture, color, flavor, and scent of yellow pumpkin seed tempeh. The resultant tempeh has favorable organoleptic properties, achieving an average preference score of 4, characterized by uniform white coloration, a distinctive tempeh aroma, and a dense texture. Protein content research revealed that tempeh from Palu City had the most significant protein concentration at 24.5 %, followed by Palolo District at 23.91 %, and North Lore District at 20.41 %, suggesting the impact of environmental factors on the nutritional composition of the manufactured tempeh. According to SNI 3144:2015, the visual characteristics of yellow pumpkin seed tempeh and its protein content conform to the established quality criteria. The findings of this study were presented as Student worksheets, which achieved a validity rate of 85 %, indicating its high suitability as a learning resource. This research enhances the application of yellow pumpkin seeds as a nutritious food source and fosters the creation of engaging and novel educational materials.
Soybean Tempeh: Effect of Yeast Concentration and Fermentation Duration on Organoleptic Test as a Learning Resource Mufida; Santoso, Tri; Pulukambang, Sri H. V.; Ahmar, Dewi S.
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp70-76

Abstract

Tempeh is a traditional Indonesian fermented food known for its high nutritional value. This study sought to assess the impact of yeast concentration and fermentation length on moisture content, protein content, and organoleptic evaluation of yellow soybean tempeh sourced from Tojo Una-Una, Poso, and Palu. The research included a 3 × 3 factorial design incorporating yeast concentrations of 1, 2, and 3 grams, alongside fermentation durations of 30, 48, and 72 hours. The moisture content was assessed using the gravimetric method, the protein content was determined via the Kjeldahl method, and 20 panelists performed an organoleptic evaluation. The findings indicated that the moisture content of tempeh generally rose with prolonged fermentation time and elevated yeast concentration. The maximum moisture content, 63.22%, was observed in tempeh from Tojo Una-Una, which used 2 grams of yeast and had a fermentation duration of 72 hours. The minimum value, 50.18%, was also from Tojo Una-Una with 1 gram of yeast and 30 hours of fermentation. Protein levels peaked at 48 hours of fermentation with 3 grams of yeast, reaching a maximum of 26.88% in the Palu area. In contrast, the minimum was recorded at 18.55% in tempeh from Tojo Una-Una with 2 grams of yeast and 30 hours of fermentation. The organoleptic test results indicated that panelists favored Poso tempeh in terms of flavor, aroma, and texture. The concentration of yeast and the time of fermentation influence the moisture content, protein content, and organoleptic quality of tempeh. The methodologies and findings of this study serve as a resource for chemistry education in the format of LKPD.
The Effect of the PBL Model on Literacy and Numeracy Skills in Acid-Base Material Ratman, Ratman; Mustapa, Kasmudin; Ahmar, Dewi S.; Anastasya, Anastasya; Ijirana, Ijirana; Magfirah, Magfirah; Haeruddin, Haeruddin
Jurnal Akademika Kimia Vol. 14 No. 3 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i3.pp169-173

Abstract

Problem-Based Learning is a learning model that focuses primarily on problems in the learning process. It encourages students to collaborate in groups to solve problems through various activities. The purpose of this study was to determine the effect of the Problem-Based Learning (PBL) model on students' numeracy literacy skills in acid-base material. This study used a quantitative, true-experimental design. The research population consisted of 47 students. The research sample was obtained using purposive sampling, divided into an experimental class of 15 students from class XI MIA 2 and a control class of 16 students from class XI MIA 1. The research instruments included a literacy test comprising 20 multiple-choice questions and a numeracy test comprising five essay questions. Experts validated all instruments provided. Data analysis used the Mann-Whitney test. The results of the data analysis showed that the Mann-Whitney test p-value (0.000) was lower than the predetermined significance level of 0.05. Therefore, it can be concluded that the PBL learning model affects students' numeracy literacy skills.
The Effectiveness of Anti-Mosquito Aromatherapy Candles Formulated with Pine Leaf and Tuberose Flower Essential Oils Elvita, Febby A.; Nuryanti, Siti; Ahmar, Dewi S.; Ijirana, Ijirana; Ningsih, Purnama
Jurnal Akademika Kimia Vol. 14 No. 4 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i4.pp242-250

Abstract

The essential oil of tuberose flowers has a distinctive aroma that mosquitoes dislike and can kill insects, and it also contains eugenol, a beneficial antioxidant. Therefore, this essential oil is utilised in aromatherapy candles. Another essential oil with a distinctive aroma is pine needle oil. Its aroma can relieve cold symptoms and also repel mosquitoes. The objective of this research is to determine the characteristics and effectiveness of essential oil extracts from pine needles (Pinus merkusii) and tuberose flowers (Polianthes tuberosa L) as anti-mosquito aromatherapy candles. The research method used is true experimental. The samples used in this study are pine leaves and tuberose flowers. Fresh pine leaves are steam-distilled, while tuberose essential oil is commercially produced. Then, an evaluation stage of the aromatherapy candle preparation is conducted. The results of the therapeutic effect test on F1 and F4 show a feeling of relaxation and freshness. The percentage of mosquito mortality in formulations F0, F1, F2, F3, and F4 were 0%, 27%, 37%, 43%, and 53% respectively. From these formulations, it can be concluded that F0, F1, F2, and F3 are not effective at killing mosquitoes, as only F4 meets the lethal concentration 50 (LC50) criteria. This shows that in the F4 formulation, the essential oil content, consisting of eugenol and α-pinene, produces the highest mosquito mortality rate, and this combination has the potential to be used as an anti-mosquito aromatherapy wax.
Co-Authors Anastasya, Anastasya Elvita, Febby A. Haeruddin Haeruddin Ijirana Kasmudin Mustapa Magfirah, Magfirah Mufida Pulukadang, Sri H. V. Pulukambang, Sri H. V. Purnama Ningsih Raodatul Jannah Ratman Ratman Siti Nuryanti Tri Santoso