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UJI DAYA SIMPAN BISKUIT DARI FORMULASI CAMPURAN TEPUNG LABU SIAM (Sechium Edule) DAN KACANG HIJAU (Vigna Radiata)
No full textThe purpose of this study was to determine the shelf life of biscuits from a mixture of chayote flour (Sechium edule) and mung bean (Vignaradiata) flour. This research is a laboratory experimental research conducted to determine the shelf life or shelf life of biscuits from chayote flour and mung bean flour formulations. The samples used in this study were biscuits made from chayote flour (Sechium edule) and green beans (Vignaradiata). This research was conducted in the Chemistry Laboratory of the Teaching and Education Faculty of Tadulako University. This research was carried out in June-September 2020 which began with the manufacture of biscuits from the formulation of chayote flour and green beans. The tools used in this study were containers, knives, ovens, blenders, sieves, spoons, platovens, cake ovens, analytical balances, porcelain cups, desiccators. Data analysis for estimating the shelf life of biscuits using the Arrhenius method. The results of the research using the ASLT method. Based on the results obtained, the shelf life of biscuits from a mixture of chayote flour (Sechium edule) and green bean (Vignaradiata) formulation was the highest, obtained by 100% chayote squash at 25 oC for 177 days. The highest 100% green beans were obtained at 25 oC for 176 days. The highest 50% chayote squash and 50% green beans were obtained at 25 oC for 187 days. The highest 75% chayote squash and 25% green beans were obtained at 25 oC for 170 days. The highest 25% chayote squash and 75% mung bean were obtained at 45oC for 195 days. Suggestions in this study are expected to be a reference for future researchers to examine and further deepen this issue, as well as analysis of other secondary metabolic compounds in biscuits from the formulation of chayote flour and green beans.Tujuan penelitian ini adalah untuk mengetahui umur simpan biskuit dari campuran tepung labu siam (Sechium edule) dan tepung kacang hijau (Vignaradiata). Penelitian ini merupakan penelitian eksperimen laboratorium yang dilakukan untuk mengetahui umur simpan atau shelf life biskuit dari formulasi tepung labu siam dan tepung kacang hijau. Sampel yang digunakan dalam penelitian ini adalah biskuit berbahan dasar tepung labu siam (Sechium edule) dan kacang hijau (Vignaradiata). Penelitian ini dilakukan di Laboratorium Kimia Fakultas Keguruan dan Ilmu Pendidikan Universitas Tadulako. Penelitian ini dilaksanakan pada bulan Juni-September 2020 yang diawali dengan pembuatan biskuit dari formulasi tepung labu siam dan kacang hijau. Alat yang digunakan dalam penelitian ini adalah wadah, pisau, oven, blender, ayakan, sendok, platoven, oven kue, neraca analitik, cawan porselin, desikator. Analisis data untuk pendugaan umur simpan biskuit menggunakan metode Arrhenius. Hasil penelitian menggunakan metode ASLT. Berdasarkan hasil yang diperoleh, umur simpan biskuit dari campuran tepung labu siam (Sechium edule) dan kacang hijau (Vignaradiata) formulasi tertinggi diperoleh pada 100% labu siam pada suhu 25 oC selama 177 hari. 100% kacang hijau tertinggi diperoleh pada suhu 25 oC selama 176 hari. 50% labu siam dan 50% kacang hijau tertinggi diperoleh pada suhu 25 oC selama 187 hari. 75% labu siam dan 25% kacang hijau tertinggi diperoleh pada suhu 25 oC selama 170 hari. 25% labu siam dan 75% kacang hijau tertinggi diperoleh pada suhu 45 oC selama 195 hari. Saran dalam penelitian ini diharapkan dapat menjadi acuan bagi peneliti selanjutnya untuk mengkaji dan lebih mendalami masalah ini, serta analisis senyawa metabolik sekunder lainnya dalam biskuit dari formulasi tepung labu siam dan kacang hijau
A Analisis Kadar Vitamin A Dan Vitamin C Pada Produk Stik Tepung Biji Durian (Durio Zibethinus): Analisis Kadar Vitamin A Dan Vitamin C Pada Produk Stik Tepung Biji Durian
No full textDurian fruit is one of the foods that are loved by the community. However, the use of durian fruit is not optimal, only limited to the pulp of the fruit and the rest becomes waste, one of which is durian seeds. In fact, durian seeds are rich in vitamins and minerals that can function as antioxidants and metabolic regulators in the human body. Processing durian seeds into flour is one alternative way to optimize durian seeds and can then be used as a basic ingredient for food products such as sticks. The purpose of this study is to determine the content of vitamin A and vitamin C levels in sticks made from durian seed flour. The method used to measure vitamin A levels is UV-Vis spectrophotometry. Iodometric titration was used to measure vitamin C levels. In this study, 3 variations of flour composition were used for the manufacture of sticks made from durian seed flour and cornstarch. The results of this study show that sticks made from a ratio of 100% durian seed flour: 0% cornstarch contain vitamin A of 12,967 mg/100g and vitamin C of 33,030 mg/100g. Sticks with a ratio of 50% durian seed flour: 50% cornstarch contains vitamin A of 9.889 mg/100g and vitamin C of 29.939 mg/100g. As for the stick with the ratio of 0% durian seed flour: 100% cornstarch contains vitamin A of 9,796 mg/100g and vitamin C of 24,401 mg/100g. The results of this study are expected to be a source of information for the community in utilizing waste which is the basic ingredient of processed products that are rich in vitamins.Buah durian merupakan salah satu makanan yang digemari oleh masyarakat. Namun, pemanfaatan buah durian kurang optimal hanya sebatas daging buah saja dan sisanya menjadi limbah salah satunya yaitu biji durian. Padahal biji buah durian kaya akan vitamin dan mineral yang dapat berfungsi sebagai antioksidan dan pengatur metabolisme pada tubuh manusia. Pengolahan biji durian menjadi tepung merupakan salah satu cara alternatif untuk mengoptimalkan biji durian dan kemudian dapat digunakan sebagai bahan bahan dasar produk makanan seperti stik. Tujuan dari penelitian ini adalah untuk mengetahui kandungan kadar vitamin A dan vitamin C pada stik berbahan dasar tepung biji durian. Metode yang digunakan untuk mengukur kadar vitamin A adalah spektrofotometri UV-Vis. Titrasi iodometri digunakan untuk mengukur kadar vitamin C. Pada studi ini digunakan 3 variasi komposisi tepung untuk pembuatan stik berbahan dasar tepung biji durian dan tepung maizena. Hasil penelitian ini menunjukkan bahwa stik yang terbuat dari perbandingan 100% tepung biji durian : 0% tepung maizena mengandung vitamin A sebesar 12,967 mg/100g dan vitamin C sebesar 33,030 mg/100g. Stik dengan perbandingan 50% tepung biji durian : 50% tepung maizena mengandung vitamin A sebesar 9,889 mg/100g dan vitamin C sebesar 29,939 mg/100g. Adapun stik dengaan perbandingan 0% tepung biji durian : 100% tepung maizena mengandung vitamin A sebesar 9,796 mg/100g dan vitamin C sebesar 24,401 mg/100g. Hasil penelitian ini diharapkan menjadi sumber informasi bagi masyarakat dalam memanfaatkan limbah yang merupakan bahan dasar produk olahan yang kaya akan vitamin
Analisis Kadar Vitamin B1 dan C Pada Lamun (Seagrass) Di Teluk Palu
No full textSeagrass is one of the flowering plants (Angiospermae) that is fully adapted to the aquatic environment that is found on the coast of Palu Bay. Seagrass plants are also rich in antioxidants such as vitamins. This study aimed to determine the levels of vitamin B1 and vitamin C contained in the seagrass of Enhalus acoroides using a UV-Vis spectrophotometer. In testing the levels of vitamin B1 used solvents, namely ammonia buffer, bromothymol blue and polyvinyl alcohol; and in vitamin C used aquades as a solvent. The results of the calculation show that the levels of vitamin B1 in seagrass leaves are 104.33 mg/100g and in seagrass stems are 197 mg/100g at a wavelength of 616 nm. Vitamin C levels in seagrass leaves are 17.49 mg/100g and in seagrass stems are 45.23 mg/100g at a wavelength of 265 nm.Lamun merupakan salah satu tumbuhan berbunga (Angiospermae) yang sepenuhnya mampu menyesuaikan diri dengan lingkungan perairan yang banyak ditemukan di pesisir pantai Teluk Palu. Tumbuhan lamun juga kaya akan antioksidan seperti vitamin. Penelitian ini bertujuan untuk menentukan kadar vitamin B1 dan vitamin C yang terkandung dalam lamun jenis Enhalus acoroides menggunakan alat spektrofotometer UV-Vis. Pada pengujian kadar vitamin B1 digunakan pelarut yaitu dapar ammonia, biru bromotimol dan polivinyl alkohol. Dan pada pengujian kadar vitamin C digunakan pelarut aquades. Hasil perhitungan menunjukkan kadar vitamin B1 dalam daun lamun sebesar 104,33 mg/100g dan dalam batang lamun sebesar 197 mg/100g pada panjang gelombang 616 nm. Kadar vitamin C dalam daun lamun sebesar 17,49 mg/100g dan dalam batang lamun sebesar 45,23 mg/100g pada panjang gelombang 265 nm
Identifikasi Miskonsepsi Siswa Pada Masa Pandemi Covid-19 Menggunakan Tes Diagnostik Three tier Pada Materi Hidrolisis Garam
Full text linkThis study aims to determine the level of misconceptions experienced by students in the material of salt hydrolysis in class XI of SMA Negeri 1 Tojo, Tojo Una-una Regency. This study was conducted in April-June 2021. The sample used in this study were students of class XI IPA 1 and XI IPA 2 with a total of 40 students. The research method used is descriptive quantitative. Data analysis uses descriptive statistics with percentages. The sampling technique is random sampling. The research instrument used is a three-tier multiple-choice diagnostic test. The results of the study were that the level of student understanding was 33%. Not Understanding the Concept was 25%. Misconceptions were 42%. The highest category of misconceptions was in the sub-concept of Hydrolysis Reaction 47.5%, Percentage of misconceptions based on question items, the highest level of misconception was in question item number 6 with a percentage of 82.5%. While the lowest percentage of misconceptions was in question items 13 and 5 with a percentage of 15%.Abstrak
Penelitian ini bertujuan untuk mengetahui tingkat miskonsepsi yang dialami siswa pada materi hidrolisis garam di kelas XI SMA Negeri 1 Tojo Kab Tojo Una-una. Penelitian ini dilaksanakan pada bulan April-Juni 2021. Sampel yang digunakan dalam penelitian ini adalah Siswa kelas XI IPA 1 dan XI IPA 2 dengan jumlah siswa 40 orang. Metode penelitian yang digunakan adalah deskriptif Kuantitatif. Analisis data menggunakan statistik deskriptif dengan presentase. Tehnik pengambilan sampe yaitu Random sampling. Instrumen penelitian yang digunakan berupa tes diagnostik pilihan ganda tiga tingkat (Three-tier). Hasil penelitian yaitu tingkat paham siswa diperoleh sebanyak 33%. Tidak Paham Konsep diperoleh sebanyak 25%. Miskonsepsi diperoleh sebanyak 42%. Kategori miskonsepsi tertinggi terdapat pada sub konsep Reaksi Hidrolisis 47,5%, Presentase miskonsepsi berdasarkan item soal, tingkat miskonsepsi tertinggi terdapat pada item soal nomor 6 dengan presentase 82,5%. Sedangkan presentase miskonsepsi terrendah terdapat pada item soal 13 dan 5 denganpresentase 15%.
 
Aktivitas Antioksidan Iota-Karagenan
No full textIota-carrageenan has potential as an antioxidant. This study aims to determine the antioxidant activity of pure i-carrageenan and degraded i-carrageenan. The method used for antioxidant activity is DPPH. The antioxidant activity test of the samples was carried out with various concentrations of 200 ppm, 400 ppm 600 ppm and 800 ppm. The results obtained showed the highest antioxidant activity of the sample at a concentration variation of 800 ppm, namely pure i-carrageenan (50.71%), i-carrageenan BM>3500 Da (45.21%) and i-carrageenan BM<3500 Da (55.89 %). Identification of functional groups using FTIR. The results of the FTIR analysis showed the presence of groups of O-H, C-O, C-H, C-N, C=C and an aromatic ring. Identification of active compounds using GC-MS. The results of the GC-MS analysis showed the presence of compounds that have the potential as antioxidants such as Heptadecane, Methyl tetradecanoate, Hexadecanoic acid, methyl ester; 1,2- Benzenedicarboxylic acid, bis(2-methylpropyl) ester; Diethyl phthalate.Iota-karagenan memiliki potensi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan aktivitas antioksidan dari i-karagenan murni dan i-karagenan terdegradasi. Metode yang digunakan untuk aktivitas antioksidan adalah DPPH. Uji aktivitas antioksidan sampel dilakukan dengan berbagai konsentrasi 200 ppm, 400 ppm 600 ppm dan 800 ppm. Hasil yang diperoleh menunjukkan aktivitas antioksidan sampel tertinggi pada variasi konsentrasi 800 ppm, yaitu i-karagenan murni (50,71%), i-karagenan BM>3500 Da (45,21%) dan i-karagenan BM<3500 Da (55,89%). Identifikasi gugus fungsi menggunakan FTIR. Hasil analisis FTIR menunjukkan adanya gugus O-H, C-O, C-H, C-N, C=C dan cincin aromatik. Identifikasi senyawa aktif menggunakan GC-MS. Hasil analisis GC-MS menunjukkan adanya senyawa-senyawa yang berpotensi sebagai antioksidan antara lain Heptadecane, Methyl tetradecanoate, Hexadecanoic acid, methyl ester; 1,2-Benzenedicarboxylic acid, bis(2-methylpropyl) ester; Diethyl phthalate
Analisis Seng (Zn) Dalam Susu Bubuk Curah Menggunakan Metode Spektrofotometri Serapan Atom
Full text linkMilk contains completeness of 5 main nutrients, namely carbohydrates, protein, fat, vitamins and minerals. Milk contains many minerals, one of which is zinc. This study aims to determine the concentration of zinc in bulk milk powder which is traded in the Inpres, Masomba and Lasoani markets, Palu City, Central Sulawesi. Analysis of zinc minerals using the air-acetylene flame flame method with atomic absorption spectrophotometry at a wavelength (λ) of 213.90 nm. The results showed that the analysis of zinc levels in the bulk/kiloan milk powder samples A, B and C, respectively, was 3.13 mg/kg; 3.29 mg/kg; 5.85 mg/kg. From the data it is shown that the zinc content in bulk milk powder which is traded in the Inpres, Masomba and Lasoani markets, Palu City, Central Sulawesi meets the requirements set by the quality requirements of SNI No. 01-2891-1992, namely the zinc (Zn) content in powdered milk is a maximum of 40.0 mg/kg.Susu mengandung kelengkapan 5 gizi utama, yaitu karbohidrat, protein, lemak, vitamin dan mineral, Susu banyak mengandung mineral salah satunya yaitu seng. Penelitian ini bertujuan untuk mengetahui konsentrasi seng dalam susu bubuk curah yang diperjualbelikan dipasar Inpres, Masomba dan Lasoani Kota Palu, Sulawesi Tengah. Analisis mineral seng menggunakan metode nyala udara-asetilen spektrofotometri serapan atom pada panjang gelombang (λ) 213,90 nm. Hasil penelitian menunjukkan analisis kadar seng pada sampel susu bubuk curah/kiloan A, B dan C secara berturut-turut yaitu sebesar 3.13 mg/kg; 3.29 mg/kg; 5.85 mg/kg. Dari data yang ditunjukkan bahwa kadar seng pada susu bubuk curah yang diperjualbelikan dipasar Inpres, Masomba dan Lasoani Kota Palu, Sulawesi Tengah memenuhi syarat yang ditetapkan oleh Syarat mutu SNI No.01-2891-1992 yaitu kadar seng (Zn) dalam susu bubuk maksimal sebesar 40,0 mg/kg
Analisis Perkembangan Sikap moral dan Sikap Kerja Siswa SMAN 2 Dampelas Pada Materi Asam Basa
Full text linkThis study aims to analyze the character development of moral attitudes and work attitudes of class XI IPA 3 students during the process of learning acid-base material in class. This research was conducted in September – October 2021. The research method used was descriptive research. The sampling technique was purposive sampling. The population in this study were all students of class XI science with a total of 91 students, the sample used was students of class XI science 3 SMA Negeri 2 Dampelas in the 2021/2022 academic year as many as 30 students. The research instruments used in this study were observation sheets and questionnaires. While the moral attitude questionnaire data obtained by 79.5% in the "Good" category. So that it can be concluded through observation sheets and questionnaires that work attitudes and moral attitudes during the learning process are still in the "Good" category.Penelitian ini bertujuan untuk menganalisis perkembangan karakter sikap moral dan sikap kerja siswa kelas XI IPA 3 pada saat proses pembelajaran materi asam basa di kelas. Penelitian ini dilaksanakan pada bulan September – Oktober 2021. Metode penelitian yang digunakan adalah penelitian deskriptif. Teknik pengambilan sampel adalah purposive sampling. Populasi dalam penelitian ini yaitu seluruh siswa kelas XI IPA dengan jumlah siswa 91 orang, sampel yang digunakan yaitu siswa kelas XI IPA 3 SMA Negeri 2 Dampelas tahun ajaran 2021/2022 sebanyak 30 siswa. Instrumen penelitian yang digunakan pada penelitian ini yaitu lembar observasi dan angket. Berdasarkan hasil penelitian analisis data observasi sikap kerja sebelum proses pembelajaran diperoleh nilai sebesar 66,1% pada kategori “Baik” dan sesudah pembelajaran diperoleh nilai sebesar 72,1% pada kategori “Baik”. Sedangkan data angket sikap moral siswa diperoleh nilai sebesar 79,5% dalam kategori “Baik. Sehingga dapat diperoleh kesimpulan melalui lembar observasi dan angket bahwa sikap kerja dan sikap moral pada saat proses pembelajaran masih berada dalam kategori “Baik”
Improving Problem Solving Abilities in Class V Mathematics Subjects Using Tarl Approach and Concrete Media
No full textThis study aims to improve the problem-solving ability of fifth-grade students of SD Inpres 1 Talise in mathematics subjects through the application of the Teaching at the Right Level (TaRL) approach and the use of concrete media. This study uses the Classroom Action Research (CAR) method which is carried out in two cycles, with the pre-cycle as the initial reference. Each cycle includes the stages of planning, implementation, observation, and reflection. The subjects of the study were 30 fifth-grade students. Data were collected through problem-solving ability evaluation tests, observation, and documentation, then analyzed descriptively to see the increase in student learning outcomes. The results showed that the TaRL approach and concrete media significantly improved students' problem-solving abilities. At the pre-cycle stage, the average problem-solving ability of students only reached 32.92%. After implementation in Cycle I, the average increased to 69.16%, and in Cycle II it reached 88.18%. These results indicate that the TaRL approach, which groups students based on their ability levels, and the use of concrete media as a visualization tool, is effective in improving understanding and problem-solving skills in mathematics. This study recommends the consistent use of the TaRL approach and concrete media in mathematics learning to improve student learning outcomes. This finding is in line with the constructivist learning theory that emphasizes the importance of learning that is tailored to the level of student development and the use of concrete aids in facilitating the understanding of abstract concepts.This study aims to improve the problem-solving ability of fifth-grade students of SD Inpres 1 Talise in mathematics subjects through the application of the Teaching at the Right Level (TaRL) approach and the use of concrete media. This study uses the Classroom Action Research (CAR) method which is carried out in two cycles, with the pre-cycle as the initial reference. Each cycle includes the stages of planning, implementation, observation, and reflection. The subjects of the study were 30 fifth-grade students. Data were collected through problem-solving ability evaluation tests, observation, and documentation, then analyzed descriptively to see the increase in student learning outcomes. The results showed that the TaRL approach and concrete media significantly improved students' problem-solving abilities. At the pre-cycle stage, the average problem-solving ability of students only reached 32.92%. After implementation in Cycle I, the average increased to 69.16%, and in Cycle II it reached 88.18%. These results indicate that the TaRL approach, which groups students based on their ability levels, and the use of concrete media as a visualization tool, is effective in improving understanding and problem-solving skills in mathematics. This study recommends the consistent use of the TaRL approach and concrete media in mathematics learning to improve student learning outcomes. This finding is in line with the constructivist learning theory that emphasizes the importance of learning that is tailored to the level of student development and the use of concrete aids in facilitating the understanding of abstract concepts
Identifikasi Miskonsepsi Siswa Menggunakan Tes Diadnostik Three Tier pada Materi Hidrokarbon Kelas XI SMA Negeri 1 Petasia Kabupaten Morowali Utara
Full text linkThis study aims to identify students' misconceptions using a three-tier diagnostic test on hydrocarbon material for class XI SMA Negeri 1 Petasia, North Morowali Regency. This study was conducted in September-November 2021. The sample of this study consisted of 31 students. The sampling technique was simple random sampling. The research instrument used was a three-tier multiple-choice diagnostic test with a total of 10 questions. The data obtained were then calculated, grouped by category, described and identified in the form of a pie chart. The results showed that the percentage of students who understood the concept, misconceptions and did not understand the concept were 36%, 41% and, 23% were in the medium and low categories, respectively.Penelitiani ini bertujuan untuk mengidentifikasi miskonsepsi siswa menggunakan tes diagnostik three tier pada materi hidrokarbon kelas XI SMA Negeri 1 Petasia Kabupaten Morowali Utara. Penelitian ini dilaksanakan pada bulan September- November 2021. Sampel penelitian ini terdiri dari 31 siswa. Tehnik pengambilan sampel adalah simpel random sampling. Instrumen penelitian yang digunakan berupa tes diagnostik pilihan ganda tiga tingkat (Three-tier) dengan jumlah soal sebanyak 10 butir soal. Data yang diperoleh selanjutnya dihitung, dikelompokkan berdasarkan kategori, dideskripsikan dan diidentifikasi dalam bentuk diagram lingkaran. Hasil penelitian menunjukan persentasi siswa paham konsep, miskonsepsi dan tidak paham konsep masing-masing sebanyak 36%, 41% dan, 23% berada pada kategori sedang dan rendah.
Kata Kunci: Miskonsepsi, Three tier, Hidrokarbo
Penetapan Kadar Vitamin C pada Buah Dewandaru (Eugenia uniflora L.) Bedasarkan Tingkat Kematangan
No full textVitamin C is a vitamin that is very important for the human body as a source of antioxidants. Vitamin C can be found in vegetables and even fruits and each level of maturity has different levels of vitamin C. Dewandaru fruit has different fruit colors at each level of maturity. This study aims to determine vitamin C levels in dewandaru fruit based on the level of maturity (raw, underripe, ripe, and late ripe). Determination of vitamin C levels in this study was carried out using the iodimetric method. Based on the results of the study, obtained vitamin C levels in dewandaru fruit when raw, semi-ripe, ripe, and past ripe respectively are 0.036 mg / g, 0.105 mg / g, 0.211 mg / g, and 0.155 mg / g so that the graph results state that vitamin C levels of dewandaru fruit will increase until the fruit is ripe and decrease when the maturity level has passed.
Keywords: Vitamin C, Dewandaru Fruit, Iodimetric TitrationVitamin C merupakan vitamin yang sangat penting bagi tubuh manusia sebagai sumber antioksidan. Vitamin C dapat ditemukan pada sayur-sayuran bahkan buah-buahan dan setiap tingkat kematangannya memiliki kadar vitamin C yang berbeda-beda. Buah dewandaru memiliki perbedaan warna buah pada setiap tingkat kematangannya. Penelitian ini bertujuan untuk menetapkan kadar vitamin C pada buah dewandaru berdasarkan tingkat kematangan (mentah, setengah matang, matang, dan lewat matang). Penentuan kadar vitamin C pada penelitian ini dilakukan dengan menggunakan metode iodimetri. Berdasarkan hasil penelitian, diperoleh kadar vitamin C pada buah dewandaru saat mentah, setengah matang, matang, dan lewat matang secara berturut-turut adalah 0,036 mg/g, 0,105 mg/g, 0,211 mg/g, dan 0,155 mg/g sehingga hasil grafik menyatakan bahwa kadar vitamin C buah dewandaru akan meningkat sampai buah matang dan mengalami penurunan pada saat tingkat kematangannya sudah lewat.
Kata Kunci: Vitamin C, Buah Dewandaru, Titrasi Iodimetr