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Jurnal Jejaring Matematika dan Sains
Published by Universitas Palangka Raya
ISSN : -     EISSN : 26861658     DOI : -
Core Subject : Science, Education,
Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Physics
Jurnal Jejaring Matematika dan Sains dikelola oleh Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Palangka Raya Dengan e-ISSN 2686-1658, merupakan wadah bagi peneliti yang bergerak dibidang Sains khususnya Fisika, Kimia dan Biologi serta penelitian di bidang Matematika untuk dapat mempublikasikan hasil penelitian yang telah dilakukan. Fokus utama dalam jurnal ini adalah pengelolaan serta pemanfaatan potensi lokal khususnya di daerah Kalimantan untuk berbagai terapan dalam menjawab permasalahan masyarakat serta berkontribusi dalam perkembangan ilmu pengetahuan. Jurnal Jejaring Matematika dan Sains bersifat Open Access terbit setiap 6 bulan sekali dengan 8 artikel setiap terbitannya.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 4 No. 2 (2022): Vol. 4 No. 2 (2022): Edisi Desember 2022" : 5 Documents clear
MANFAAT DAN PENGEMBANGAN TEKNOLOGI UMBI PORANG (AMORPHOPHALLUS MUELLERI BLUME)MELALUI METODE PENGERINGAN: BENEFITS AND TECHNOLOGY DEVELOPMENT OF PORANG BULBS (AMORPHOPHALLUS MUELLERI BLUME) THROUGH DRYING METHOD Serapin Putri, Putu Ayu Viona
Jurnal Jejaring Matematika dan Sains Vol. 4 No. 2 (2022): Vol. 4 No. 2 (2022): Edisi Desember 2022
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/jjms.2022.v4.i2.708

Abstract

Porang tubers are one of the most popular plant cultivations in the international market. The benefits and advantages of pora ng tuber cultivation make porang tubers one of the strengths to be able to reduce imports. The benefits of this cultivation will certainly be felt by farmers. Because of the great benefits felt, it would be very appropriate if porang tubers would be strongly assoc iated with technology, especially in the drying method. This study aims to be able to s how descriptively the method of drying porang tubers from conventional things that still depend on solar heat to technology-based to the creation of a drying machine. The application of technology will certainly facilitate the community in accelerating the production of porang tubers. Optimization to achieve time efficiency is certainly the biggest advantage. Until finally the factors inhibiting production will be minimized. Keywords: Porang tubers, drying machine, solar heat
Molecular Docking Senyawa α-mangostin sebagai Antiinflamasi secara In Silico Setyawati, Ni Kadek Ayu Arik; I Wayan Martadi Santika; Putu Sana Yustiantara
Jurnal Jejaring Matematika dan Sains Vol. 4 No. 2 (2022): Vol. 4 No. 2 (2022): Edisi Desember 2022
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/jjms.2022.v4.i2.707

Abstract

Inflammation is the body's physiological response to infection and tissue injury. Inflammatory mediators, especially cytokines such as tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL-1β), and interleukin-6 (IL-6) are cytokines involved in acute inflammation. Inflammation can occur when these inflammatory mediators interact with each other. α-mangostin is one of the xanthone that found in the pericarp of mangosteen which has anti-inflammatory activity. The aim of this study was to determine the mechanism of inhibition of ICE protein by α-mangostin in silico with molecular docking. Molecular docking in silico was carried out in several stages, such as preparation and optimization of the 3D structure of α-mangostin, preparation of the target protein, validation of the molecular docking method, and docking of α-mangostin compounds on ICE which refers to the parameters of the bond energy and the type of bond formed. If the bond energy value between the test compound and the target protein is lower, the bonds formed will be stronger and more stable. The results of molecular docking of α-mangostin to ICE protein is the between α-mangostin to ICE protein with a binding energy is about -4,29 kkal/mol. The negative binding energy indicates that α-mangostin has anti-inflammatory activity with an ICE inhibitory mechanism.
Pemurnian Gliserol Miftahul Khairati
Jurnal Jejaring Matematika dan Sains Vol. 4 No. 2 (2022): Vol. 4 No. 2 (2022): Edisi Desember 2022
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/jjms.2022.v4.i2.706

Abstract

Glycerol is an alcoholic trihydrate which is hygroscopic. Glycerol can be obtained in several ways, namely hydrolysis of triglycerides to produce fatty acids and glycerol, saponification reactions of oils with alkaline bases to form alkali salts and glycerol, and trans-esterification reactions with alcohols to produce alkyl esters and glycerol. The glycerol obtained from the by-product of the reaction still contains a lot of impurities, so it needs to be purified so that the glycerol produced has a higher value. There are several ways to purify glycerol, including the acidification, which is adding strong acid to crude glycerol to bind the remaining base from the glycerol, the adsorption, which is the removal of impurities in the glycerol, and the distillation to evaporate the remaining methanol and water in the glycerol.
Studi Kinetika Kimia Pada Reaksi Saponifikasi Etil Asetat Dengan Metode Titrasi dan Konduktometri: Chemical Kinetic Study on Saponification Reaction of Ethyl Acetate Using Titration and Conductometric Methods Pasaribu, Marvin Horale
Jurnal Jejaring Matematika dan Sains Vol. 4 No. 2 (2022): Vol. 4 No. 2 (2022): Edisi Desember 2022
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/jjms.2022.v4.i2.710

Abstract

A chemical kinetics study on the saponification reaction of ethyl acetate by comparison of titration and conductometry methods has been conducted. First, though, this study started by reacting ethyl acetate with NaOH with a volume ratio of 2: 3 and was kept at a constant temperature of 35oC. The process of determining the order and rate constant of saponification reaction of ethyl acetate by hydroxide ions was carried out by comparing the analysis results with titration and conductometry methods with time variations of 5, 10, 15, 25, 40, and 60 minutes. The study's results proved that the saponification reaction follows the kinetics of the 2nd order reaction. It is supported by the analysis results using both analysis methods at time variations and obtaining a linear line graph with a positive gradient and an R2 value of 0.9757 and 0.9955, respectively, where both values are close to 1. Based on the titration method, the reaction rate (k) rated ethyl acetate saponification obtained a yield of 3.2375 M-1.min-1, while by the conductometry method, the rated value of the reaction rate obtained was 13.1973 M-1.min-1.
Pembuatan Tapai Ketan Putih: Making White Glutinous Tapai Sitorus, Raya Uli; Toepak, Erwin Prasetya
Jurnal Jejaring Matematika dan Sains Vol. 4 No. 2 (2022): Vol. 4 No. 2 (2022): Edisi Desember 2022
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/jjms.2022.v4.i2.709

Abstract

Glutinous tapai has a sweet and slightly sour taste and a distinctive taste because it contains alcohol, besides that the texture will be softer. Traditionally it takes 3-4 days to make white sticky rice tapai so that the tapai is sweet and soft. In the process of fermenting sticky rice will produce alcohol and CO2 (Carbon dioxide). White glutinous rice contains the most carbohydrates (79.40 g per 100 g of material) when compared to carbohydrates in cassava (34.7 g per 100 g of material. The greater the amount of glucose contained in an ingredient, the higher the amount of ethanol produced from the breakdown of glucose by the high amount of yeast (Saccharomyces cereviceae) in the tape that is made. . According to the results tapai has a slightly sweet taste with a slight alcoholic taste and a distinctive fragrant aroma. The texture is soft and watery and produces liquid which is the effect of the effect fermentation. Because the sweet taste of tapai is influenced by the sugar content of the tapai itself. The changes that occur are generally in accordance with the existing theory, the results of tapai are not optimal because the tapai still has a rather hard texture and does not have much water and taste which is not too sweet. This is because the fermentation time is short, which is only 3 days, and "the 3rd day of fermentation obtained low microorganism growth and the highest growth and height of microorganisms was the 9 day fermentation time"..

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