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Moondra Zubir
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INDONESIA
Indonesian Journal of Chemical Science and Technology
Published by Universitas Negeri Medan
ISSN : 26221349     EISSN : 26224968     DOI : -
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology
Jurnal ini mempublikasikan artikel di bidang Kimia yang meliputi penelitian dasar dan terapan. Bentuk Publikasi di Indonesian Journal of Chemical Science and Technology : * Artikel * Review (berdasarkan permintaan Dewan Redaksi) * Communication (berdasarkan permintaan Dewan Redaksi)
Arjuna Subject : Kimia(semua kategori) - Kimia (Lain-Lain)
Articles 179 Documents
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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
Effect of Sugar, Salt, and Flavorings Addition on Temperature Changes and Specific Heat Capacity in Citric Acid, Acetic Acid, and Ascorbic Acid Solutions Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Rafidah Almira Samosir; Mutia Ardila; Gioni Thesia Boru Simbolon; Afrilia Tria Ivanka; Muhammad Fadhli; Tetra Tasya Anggraini Butar; Eren Nazura; Moondra Zubir; Abd Hakim S
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.v8i2.68735

Abstract

This study aims to evaluate the effect of the addition of additives in the form of sugar, salt, and flavorings on changes in temperature and type heat capacity in citric acid, acetic acid, and ascorbic acid solutions. The methodology used is a quantitative experimental approach with direct observation of temperature changes as well as calculation of enthalpy changes (ΔH) in various combinations of acidic and additive solutions. The results of the analysis showed that the types of additives exerted different effects on the thermal stability and heat capacity of each acidic solution. Sugars tend to provide the most optimal thermal stability with minimal fluctuations in ΔH change, while salts cause the greatest fluctuations. Flavorings show a more varied and inconsistent pattern of change. These findings provide in-depth insights into the thermal characteristics of organic acid solutions with additive modification, contributing to the development of applications in the fields of food, pharmaceutical, and applied chemistry education.
Influence of Cooking Temperature on the Moisture Content and Organoleptic Properties of Pineapple, Banana, and Dragon Fruit Jam Mutia Ardila; Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Najwa Putri L. Nasution; Gresvita Sanova Turnip; Sari Mawaddah; Faizah A. Nasution; Feri P. Jahata Samosir; Moondra Zubir; Abd Hakim S
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.v8i2.68736

Abstract

Jam is a processed fruit product with high density and acidity, making it more stable than other fruit-based products. The jam-making process includes crushing the fruit, adding sugar, acid, thickening agents, and applying heat. Cooking temperature plays a critical role in determining the moisture content, texture, aroma, and taste of jam. This study investigates the influence of cooking temperature on the moisture content and organoleptic properties of pineapple (Ananas comosus), banana (Musa paradisiaca), and dragon fruit (Hylocereus spp.) jams. The jams were prepared by heating at various temperatures (900C, 1000C, 1100C), followed by moisture content measurement and organoleptic testing. Results showed that higher temperatures significantly reduced moisture content and enhanced sensory quality. Jams cooked at 110°C had the lowest moisture levels and the best organoleptic scores. These findings highlight the importance of temperature control in producing high-quality jam.
Influence of Temperature and Stirring Duration on the Solubility Kinetics of Palm Sugar (Arenga Pinnata) in Water: Implications for Food Processing Efficiency Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Mutia Ardila; Trimutia Wulandari; Flia Arnesta Sipayung; Dira Rahma Cahya; Nove Briani Minar Sihombing; Einstenia Sirait; Moondra Zubir; Abd Hakim S
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.v8i2.68737

Abstract

Palm sugar (Arenga pinnata) is widely used in traditional and industrial food processing, where its solubility plays a crucial role in determining product consistency and efficiency. However, most previous studies have focused on the solubility of refined cane sugar, leaving limited understanding of how temperature and stirring conditions affect the dissolution behavior of palm sugar, which has a more complex composition. This study aims to examine the effect of temperature, solute mass, and stirring duration on the solubility of palm sugar in water. A laboratory-based experimental method was employed, varying temperature (50°C, 75°C, 100°C), sugar mass (20 g and 40 g), and stirring duration (1 and 2 minutes). In general, the findings indicate that higher temperature accelerates the dissolution rate, while greater solute mass extends dissolution time. These results confirm temperature as the dominant factor influencing dissolution kinetics. The implications of this study include improving household practices for faster sugar preparation, optimizing processing efficiency in small-scale food industries, and contributing to food science education by providing an applied example of solubility principles.
Production of Natural Dye from Butterfly Pea Flower (Clitoria Ternatea T.) Extract Using Citric Acid Solvent from Bilimbi (Averrhoa bilimbi) Putri Faradilla; Annura Nazila Mumtaz; Nabilah Azzahra; Ramot Andre Samuel Purba; Santriyani Zega; Talitha Zahira; Ramadhan, Dwi Sapri
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.v8i2.68738

Abstract

Natural dyes extracted from butterfly pea flowers (Clitoria ternatea L.) hold significant potential as alternatives to synthetic dyes in the food and textile industries. This study aims to evaluate the effectiveness of citric acid isolated from bilimbi (Averrhoa bilimbi L.) as a solvent for extracting anthocyanin pigments from butterfly pea flowers. Ultrasonic extraction was conducted using different solvents (citric acid and ethanol) and varying extraction durations. The results showed that the extract yield ranged from 2.6% to 5.5%, with an average of 3.99%. Ethanol produced a higher yield than citric acid; however, citric acid significantly reduced the extract’s pH to a range of 1–6, potentially enhancing anthocyanin pigment stability. Additionally, extraction time positively influenced yield up to an optimal point, after which degradation of active compounds led to a decline. These findings suggest that bilimbi-derived citric acid has potential as an eco-friendly solvent for natural dye production, though further optimization is needed to enhance extraction efficiency and color stability.
Natural Dye Production from Beetroot Using Vinegar and Non-Solvent : pH and Colorfastness Testing on White Fabric Rabiah Afifah Daulay; Sophia Gloria Bakara; Nailatul Fauzah Ritonga; Siti Khailafizah; Sofia Ramadhani; Suci Trianata Situmorang; Moondra Zubir; Abd Hakim S
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.v8i2.68739

Abstract

Natural dyes derived from plants are increasingly attractive due to their safety and environmental friendliness. This study aimed to investigate the effect of vinegar as a natural solvent on the colorfastness of beetroot (Beta vulgaris L.) dye applied to white fabric. The research involved extracting pigments from beetroot, applying them to fabric, and testing the solution’s pH, drying time, and wash fastness. The results showed that pure beetroot extract had a pH of 5.2, while the addition of vinegar reduced the pH to 2.5–3.1. Fabric dyed with beetroot + vinegar exhibited higher initial color intensity (score 11) compared to pure beetroot (score 9), but its colorfastness dropped sharply after washing (score 4 vs. 7). Vinegar addition also prolonged fabric drying time from 12 minutes (without vinegar) to 17.5 minutes (with 20 mL vinegar). These findings indicate that vinegar enhances initial dye brightness but reduces colorfastness after washing. Nevertheless, beetroot dye remains a safer and eco-friendly alternative to synthetic dyes, although further optimization is required to improve its durability.
Kinetics and Equilibrium Properties of Fe(II) Adsorption Using Modified Empty Palm Oil Bunches Activated Carbon Khairahma; Ramadhan, Dwi Sapri; Faradilla, Putri; Rahmah, Siti; Selly, Rini; Jasmidi; Zubir, Moondra
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.v8i2.68743

Abstract

The increasing palm oil production in Indonesia contributes to higher agricultural waste, particularly Empty Fruit Bunches (EFB). This waste can be processed into activated carbon as an adsorbent to remove Fe(II) ions from Palm Oil Mill Effluent (POME). This study reviews two EFB-based adsorbents: Fe-Cu modified activated carbon and a composite of activated carbon with Copper-TAC Metal Organic Frameworks (Cu(TAC)₂). Adsorption kinetics data show that the pseudo-second-order model fits best, with the highest regression coefficient (R² = 0.99637) found in the Cu(TAC)₂ composite, indicating a chemisorption mechanism. Adsorption equilibrium analysis using Freundlich isotherm revealed that while all materials fit the model, plain activated carbon had an unfavorable 1/n value (>1), suggesting weak interaction between adsorbent and adsorbate. Based on kinetic and isotherm analysis, the Cu(TAC)₂ composite was more effective for Fe(II) adsorption than Fe-Cu or unmodified activated carbon.
Effectiveness of Modified Empty Palm Oil Bunch-Based Activated Carbon for Reducing Ammonia Content in Palm Oil Wastewater Khairahmi; Ramadhan, Dwi Sapri; Faradilla, Putri; Rahmah, Siti; Selly, Rini; Jasmidi; Zubir, Moondra
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.v8i2.68746

Abstract

Indonesia, particularly North Sumatra, is a major producer of palm oil, generating significant waste such as empty fruit bunches (EFB) and ammonia-rich wastewater. Ammonia pollution poses serious environmental risks if not treated properly. This study explores the potential of three types of adsorbents—Fe-Cu modified activated carbon, AC-Cu(TAC)₂ composite, and unmodified activated carbon—for ammonia adsorption. Activated carbon was synthesized from EFB and further modified using Fe-Cu and Cu(TAC)₂. Adsorption experiments were conducted with variations in adsorbent mass, contact time, and NH₄OH concentration. The results showed that Fe-Cu modified activated carbon had the highest ammonia removal efficiency (90%), while the AC-Cu(TAC)₂ composite had the highest adsorption capacity. Equilibrium analysis revealed that the AC-Cu(TAC)₂ composite fit both Langmuir and Freundlich isotherm models (R² = 1), suggesting both monolayer and heterogeneous adsorption. The unmodified activated carbon followed the Langmuir model (R² = 0.9498), while Fe-Cu modified activated carbon did not fit either model. Kinetic studies indicated that Fe-Cu modified activated carbon followed a pseudo-first-order model (R² = 0.9936), implying physisorption, whereas both AC-Cu(TAC)₂ and unmodified activated carbon followed pseudo-second-order models (R² = 0.9779 and 0.9869), indicating chemisorption. These findings highlight the promising potential of modified EFB-based adsorbents for ammonia removal in wastewater treatment applications.
Kinetics Study Addition Reaction for Methyleugenol with Formic Acid to Produce The Methyleugenol Formic Ester as Intermediate Compound of Hypertension Drug Fadhilah, Nabila Nur; Nugraha, Asep Wahyu; Purba, Jamalum; Dibyanti, Ratu Evina
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.v8i2.68778

Abstract

The methyl eugenol formic ester is the intermediate formation of the 1-(3,4-dimethoxy phenyl)-2-amino-2-cyano propane compound, a hypertension drug. This study aimed to find the value of the reaction order and study the mechanism of an addition reaction of methyl eugenol with formic acid to produce the methyl eugenol formic ester. Gas chromatography analysis of the residual methyl eugenol determines the reaction order. There are two dominant products in the synthesis of methyl eugenol formic ester, resulting in the formation reaction of methyl eugenol formic predictable in a two-way reaction mechanism. The determination of the energy of the reactants, products, and transition compounds in the formation reaction of methyl eugenol formic ester compound prescribed through computational studies using NWChem 6.0 and visualization using Jmol. The results of the analysis of the data obtained several conclusions: The value of the reaction ordered for methyl eugenol with formic acid is the first order. Based on the computational result shows that the enthalpy change for the reaction product is ΔH(1) = -47,810 KJ/mol and ΔH(2) = -60,545 KJ/mol. The activation energy for both transition compounds is Ea(1) = 163,1937 KJ/mol and Ea(2) = 370,3477 KJ/mol. This fact indicates that the formation of methyl eugenol formic ester compound using the method (1) was more likely than (2). The prediction is based on the determination of Ea with the computational chemistry following the experimental result, which shows the product of (1) more than the product of (2).

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