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Yeanchon H. Dulanlebit
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Gedung Jurusan Pendidikan MIPA FKIP Lt. 2 Program Studi Pendidikan Kimia Jl. Ir. M. Putuhena, Kampus Universitas Pattimura Poka-Ambon, Maluku, Indonesia
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Molluca Journal of Chemistry Education (MJoCE)
Published by Universitas Pattimura
ISSN : 27228266     EISSN : 27228258     DOI : https://doi.org/10.30598/MJoCEvol10iss1pp1-7
Core Subject : Science, Education,
Chemistry Education
Molluca Journal of Chemistry Education (MJoCE) merupakan jurnal ilmiah berkala dengan ciri khas/identitas Kimia dari Maluku, seperti: minyak atsiri, produk dan pangan laut, pendidikan kimia yang berkarakter kelautan dan kepulauan, dll. Jurnal ini berisi tulisan ilmiah tentang bidang kimia yang meliputi hasil penelitian kimia, kimia teori, pendidikan kimia dan kimia terapan
Arjuna Subject : Kimia(semua kategori) - Kimia (Lain-Lain)
Articles 8 Documents
 1 
Search results for , issue "Vol 15 No 1 (2025): MJoCe" : 8 Documents clear
PRELIMINARY STUDY OF LIPID CONTENT IN BROWN ALGAE (Sargassum binderi) FROM MANOKWARI WATERS Stepanus, Jamius Bin
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp1-11

Abstract

Algae are marine plants that have the potential as raw material for producing biofuel (biodiesel, bioethanol and biogas) apart from being used as biomass. The high lipid content in algae can be converted into biofuel through esterification and transesterification chemical reactions. Research on the chemical composition of algae species found in West Papua remains limited. One type of algae commonly found in the waters of West Papua, especially on the northern coast of Manokwari is Sargassum binderi. Therefore, the aim of this study is to identify the types and percentages of lipid compounds contained in S. binderi. Lipid compounds were extracted using 2 different extraction methods, the maceration method and the Bligh Dyer method. The extraction process uses wet samples of S. binderi without drying, grinding or heating treatments. The type and percentage of lipids were determined via GC-MS analysis. The study results revealed six lipid compounds obtained from the maceration method: tetradecanoic acid (1.4%), 10-octadecenoic acid (4.69%), hexadecanoic acid (19.15%), 9-octadecenoic acid (Z) (5.93%), octadecanoic acid (2.71%), and 5,8,11,14-eicosatetraenoic acid (1.01%), with a total lipid compound percentage of 34.89%. Meanwhile, from the Bligh Dyer method, five lipid compounds were identified: 9-octadecenoic acid (Z) (4.33%), hexadecanoic acid (46.07%), 9,12-hexadecadienoic acid (5.23%), 11-octadecenoic acid (27.18%), and 5,8,11,14-eicosatetraenoic acid (2.81%), with a relatively high total lipid percentage of 85.62%. Hexadecanoic acid, also known as palmitic acid, was the lipid compound with the highest percentage found in both extraction methods.
DEVELOPMENT OF ANDROID-BASED INTERACTIVE LEARNING MEDIA USING SMART APPS CREATOR (SAC) ON THERMOCHEMISTRY Lokollo, Lita; Utubira, Yeslia; Pelu, Siti Harisa
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp12-20

Abstract

The integration of technology in learning allows the creation of various interactive media that can improve the effectiveness of learning. This study aims to develop interactive learning media based on Android using Smart Apps Creator on thermochemistry material. The development is carried out using the 4-D development model, which includes the stages of define, design, develop, and disseminate. However, this study is limited to the development stage. The research sample was students of Class XI MIA at SMA Negeri 31 Central Maluku. The instruments used were expert validation sheets and student response questionnaires. Data analysis was conducted descriptively quantitatively based on the assessment categories of media feasibility and practicality. The results of the study obtained showed that the average percentage of feasibility tests by material experts was 96% and media experts 94%, with a very feasible category, while the average percentage of practicality tests by students was 98%, with a very practical category. Thus, the interactive learning media based on Android using the Smart Apps Creator that was developed is very feasible and very practical to use in the chemistry learning process, especially thermochemistry materials.
THE EFFECT OF ONLINE LEARNING VIA MICROSOFT TEAMS ON STUDENTS’ LEARNING OUTCOMES IN THE REACTION RATE TOPIC AMONG GRADE XI SCIENCE STUDENTS OF SMA NEGERI 6 AMBON Perulu, Beatrix S; Palisoa, Napsin; Mariwy, Abraham
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp21-26

Abstract

This study was conducted with the objective to find out the significant influence between learning daring using microsoft teams on the reaction rate material on the learning outcomes of class XI Science students at SMA Negeri 6 Ambon in the 2020/2021 school year. The population of this study were students of class XI IPA 2 and a sample of 16 people. Data collection techniques using interviews and questionnaires. The results showed that there was a significant influence between learning daring using microsoft teams on student learning outcomes. This is evidenced by the results of the regression equation Y = 10.857 + 0.315x. This means that if learning daring using microsoft teams is increased by 1 point, the learning outcomes will increase by 31.5%, which means H0 is rejected and H1 is accepted.
EFFECT OF SOAKING AND HYDROLYSIS TIME VARIATIONS ON GELATIN CHARACTERISTICS FROM COW BONES Pattiasina, Priska Marisa; Trisunaryanti, Wega; Wijaya, Karna
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp27-33

Abstract

Gelatin extraction from cow bones has been conducted with variations in both acid and alkaline soaking. The gelatin extraction process from cow bones consists of two steps: soaking the cow bones and collagen hydrolysis. During the soaking step, continuous soaking was performed, beginning with soaking in a 4% NaOH alkaline solution, followed by acid soaking using a 1.2% citric acid solution, and further acid soaking with 4% HCl, with variations in soaking times of 1 hour, 12 hours, and 24 hours. The soaked cow bones were then hydrolyzed at temperatures of 60°C and 80°C for 5 hours. The resulting gelatin was characterized using FTIR and SDS-PAGE techniques. The best-characterized gelatin, with a band thickness in the molecular weight range of about 120 kDa, confirmed as the α chain, was obtained from soaking for 24 hours and hydrolyzing at 80°C.
CHEMICAL COMPOSITION AND PREFERENCE LEVEL OF BUTANA FISH DENDENG PROCESSED BY SLICING AND GRINDING METHODS Lalopua, Vonda Milca; Soukotta, Dwight; Masawoy, Sintia; Noya, Erin D
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp34-40

Abstract

All types of fish can be used as raw materials for making dendeng, including Butana fish, which is less consumed by the public due to its sharp bones and fishy smell. Processing Butana fish into dendeng is an alternative to improve the flavor quality and product shelf life. Common dendeng processing methods involve slicing or grinding fish meat, seasoning, and drying. This study aimed to compare the acceptability and chemical composition of butana fish dendeng processed by slicing and ground methods. The dendeng was evaluated organoleptically by 15 panelists using a score sheet with a scale of 1-5 and then tested for chemical composition. The panelists' assessment showed that ground meat dendeng had the highest score. The chemical composition of Butana fish dendeng varied between sliced and ground meat. Sliced dendeng had higher protein (43.62%), ash (7.22%), fat (1.46%), and carbohydrate (14.95%) content compared to ground dendeng. The average moisture content of dendeng exceeded the requirements, but the protein content met the Indonesian National Standard (SNI) quality requirements. Keywords: butana fish, dendeng, chemical composition, preference level
PHYSICAL STABILITY TESTING OF HAND AND BODY LOTION FORMULATIONS WITH LINGZHI MUSHROOM EXTRACT Hidayat, Fahmi; Sa'diyah, Asvitus; Rosanti, Aulia Dewi
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp41-48

Abstract

This study aims to evaluate the physical stability of hand and body lotion formulations containing Lingzhi mushroom (Ganoderma lucidum) extract at various concentrations (0%, 0.25%, 0.50%, and 0.75%). The extract was obtained through maceration using 96% ethanol and incorporated as an active ingredient in lotion formulations. Physical stability parameters assessed over a 28-day storage period included organoleptic characteristics, homogeneity, pH, spreadability, and skin irritation. Results indicated that all lotion formulations exhibited good homogeneity, pH values within the acceptable range (4.95–5.68), and spreadability within standard criteria (5.72–6.27 cm). No skin irritation effects were reported among respondents. The 0.50% extract concentration received the highest user preference in terms of color and aroma. Overall, the study concludes that Lingzhi mushroom extract can be effectively used as a stable, safe, and consumer-acceptable active ingredient in natural skin care product formulations.
ISOLATION AND USE OF ANIMAL OIL (Cymbopogon nardus L.) FROM NORTH CENTRAL TIMOR AS BASIC INGREDIENTS FOR FLAVOR EDI, EDUARDUS
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp49-58

Abstract

ABSTRACT Citronella (Cymbopogon nardus L.) is a grass plant with narrow leaf size. Citronella in NTT is relatively abundant but its utilization is not optimal and the price is relatively cheap. People only utilize citronella as animal feed, traditional drinks, and mosquito repellent additives. The purpose of this research is to isolate and make basic ingredients of fragrance from citronella oil from TTU district. The method for citronella oil isolation is water vapor distillation. The method of making fragrance is bassic notes, middle notes and top notes with observation parameters used for testing fragrance is organoleptic test, stain test, durability test. The results of the fragrance of bassic notes fragrance if applied to clothing then the fragrance that smells is lemongrass fragrance, while middle notes if applied to clothing then the fragrance is like a rose, top notes fragrance that smells is orange. The stain test results on basic notes for tissue paper and HVS paper showed very slight stains, while the middle notes showed very slight stains on tissue paper and HVS paper, and the top notes showed no stains on any of the three test papers. The durability test results showed that all three fragrances lasted up to 8 hours. Keywords: Lemongrass, Fragrance, Organoleptic Test, Stain Test, Durability Test.
SOUND OF GREEN INNOVATION IN MERDEKA CURRICULUM LEARNING SCIENCE BASED ON BASIC EDUCATION OF AMBON CITY Papilaya, Pamella Mercy; Salhuteru, Catherine Pauline
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp59-71

Abstract

Maluku, an archipelagic region with numerous small islands, necessitates a focused approach to island education management with the following objectives: 1) To sustainably protect, conserve, rehabilitate, utilize, and enrich the natural resources and ecological systems of small islands; 2) To enhance the involvement of communities and governmental bodies, and to stimulate community-led initiatives in managing natural resources and small islands to achieve fairness, balance, and sustainability; 3) To generate socio-economic and cultural value through community participation in the utilization of natural resources and small islands. The curriculum for educational institutions is practically developed based on diversification. A novel science education innovation, Sound of Green (SoG), integrates the living environment as a learning tool. This research aims to: 1) determine the improvement in students' conceptual understanding through the Sound of Green approach, empowering endemic Maluku plants in villages with musical tourism appeal in Ambon city; and 2) identify differences in students' creative thinking when employing the Sound of Green approach, empowering endemic Maluku plants in villages with musical tourism appeal in Ambon city. Statistical analysis revealed a difference in critical thinking regarding the carbon absorption of the gandaria plant across different locations among junior high students in Ambon. Furthermore, local Maluku fruits can now be used to produce various popular food and beverage products. Project-Based Learning (PjBL) is highly effective in fostering students' creative thinking and innovation to develop products beneficial to the community in their daily lives. This approach encourages practical application and community engagement.

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