Corn Husk contains cellulose which has potential to become a biosorbent of anionic surfactant. This research aimed to know the optimum mass of corn husk biosorbent to reduce the amount of anionic surfactant in detergent waste and knew the characteristic of the biosorbent pores by using Scanning Electron Microscope (SEM). This research used activation method by using NaOH 5 % for 90 minutes, and used mass variation 28 gr, 32 gr, 36 gr. The amount of anionic surfactant was determined with MBAS method. The result of SEM showed that the diameter of the biosorbent pores got larger after being activated from 2.12 nm to 3.41 nm. This experiment showed that activation had removed lignin which was bound to cellulose. The optimum mass of biosorbent was 32 gr which had reduced the amount of anionic surfactant from 92.8 mg/l to 77.9 mg/l with maximum adsorption capacity 0.1862 mg/g.
{"title":"Corn Husk as Anionic Surfactant Biosorbent in Detergent Waste","authors":"Mifta Audina, Ade Oktasari, D. Iskandar","doi":"10.31958/js.v14i1.3083","DOIUrl":"https://doi.org/10.31958/js.v14i1.3083","url":null,"abstract":"Corn Husk contains cellulose which has potential to become a biosorbent of anionic surfactant. This research aimed to know the optimum mass of corn husk biosorbent to reduce the amount of anionic surfactant in detergent waste and knew the characteristic of the biosorbent pores by using Scanning Electron Microscope (SEM). This research used activation method by using NaOH 5 % for 90 minutes, and used mass variation 28 gr, 32 gr, 36 gr. The amount of anionic surfactant was determined with MBAS method. The result of SEM showed that the diameter of the biosorbent pores got larger after being activated from 2.12 nm to 3.41 nm. This experiment showed that activation had removed lignin which was bound to cellulose. The optimum mass of biosorbent was 32 gr which had reduced the amount of anionic surfactant from 92.8 mg/l to 77.9 mg/l with maximum adsorption capacity 0.1862 mg/g.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76976544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
There are two types of iron in food, heme and non-heme, heme is the main source of animal protein and has good availability for absorption by the body and quail has good protein. The purpose of this study was to determine the analysis of the nutritional value of Puyu Fish (Anabas testudineus) and the acceptability of the processing. The research design used experimental analysis using qualitative analysis with AAS and HPLC methods and organoleptic (hedonic) tests were carried out on 30 panelists who were tested statistically with the ANOVA test. Four treatments in this studies was obtained the highest carbohydrate in the steamed treatment was 18,039 grams and the highest protein in the dried treatment was 31,432. The fat content with the fried treatment was the highest (26,027 g) than the steamed treatment (3,897 g). The water content without treatment was the best value (67.20 g) than the dried treatment (9.48 g). Ash content was obtained 20,702 gr for dried treatment greater than untreatment (4,541 gr). The calcium value in the dried treatment (444.83 mc/gr) more than the fried treatment o(200.00 mc/gr). The highest levels of Zing (Zn) in the dried treatment (42.11g) and the vitamin A content of monitored fish was 457 RE. The organoleptic test showed that frying had the highest value of 3.5 in terms of aroma, while in terms of texture and the lowest value is dried was 1.8 in terms of taste. The statistical test showed not significant difference with a p value of <0.05.
{"title":"Analysis of the Nutritional value of Puyu fish (Anabas testudineus) and Acceptability of the Processing","authors":"N. Nurhamidah, W. Dara","doi":"10.31958/js.v14i1.4722","DOIUrl":"https://doi.org/10.31958/js.v14i1.4722","url":null,"abstract":"There are two types of iron in food, heme and non-heme, heme is the main source of animal protein and has good availability for absorption by the body and quail has good protein. The purpose of this study was to determine the analysis of the nutritional value of Puyu Fish (Anabas testudineus) and the acceptability of the processing. The research design used experimental analysis using qualitative analysis with AAS and HPLC methods and organoleptic (hedonic) tests were carried out on 30 panelists who were tested statistically with the ANOVA test. Four treatments in this studies was obtained the highest carbohydrate in the steamed treatment was 18,039 grams and the highest protein in the dried treatment was 31,432. The fat content with the fried treatment was the highest (26,027 g) than the steamed treatment (3,897 g). The water content without treatment was the best value (67.20 g) than the dried treatment (9.48 g). Ash content was obtained 20,702 gr for dried treatment greater than untreatment (4,541 gr). The calcium value in the dried treatment (444.83 mc/gr) more than the fried treatment o(200.00 mc/gr). The highest levels of Zing (Zn) in the dried treatment (42.11g) and the vitamin A content of monitored fish was 457 RE. The organoleptic test showed that frying had the highest value of 3.5 in terms of aroma, while in terms of texture and the lowest value is dried was 1.8 in terms of taste. The statistical test showed not significant difference with a p value of <0.05.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84467877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. H. Subarjo, N. Retnowati, Yanti Alif Al Afiah Alif Al Afiah
This research creates an android-based educational game for the basic values of the Unitary State of the Republic of Indonesia. Making educational games using Game Maker in making the application, besides that this game is also equipped with drawings made with sketches and edited using CorelDraw to add color and complete the images that will be included in the educational game. The results of the feasibility test on the children of SD Khalifah, the level of eligibility for educational games, showed a percentage of 86.28% of 50 respondents. The game, which is intended for elementary school students, is expected to explain the practice of the country's basic values more pleasantly.
{"title":"Educational Game Introduction and Understanding of the Basic Values of the Republic of Indonesia for Android-Based Elementary School","authors":"A. H. Subarjo, N. Retnowati, Yanti Alif Al Afiah Alif Al Afiah","doi":"10.31958/js.v14i1.4662","DOIUrl":"https://doi.org/10.31958/js.v14i1.4662","url":null,"abstract":"This research creates an android-based educational game for the basic values of the Unitary State of the Republic of Indonesia. Making educational games using Game Maker in making the application, besides that this game is also equipped with drawings made with sketches and edited using CorelDraw to add color and complete the images that will be included in the educational game. The results of the feasibility test on the children of SD Khalifah, the level of eligibility for educational games, showed a percentage of 86.28% of 50 respondents. The game, which is intended for elementary school students, is expected to explain the practice of the country's basic values more pleasantly.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80152206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-30DOI: 10.58169/saintek.v1i1.33
Ahmad Rizal Nurika
Permasalahan kelistrikan yang sering terjadi pada motor induksi ialah tidak seimbangnya tegangan phasa yang menyebabkan kinerja motor induksi yang semakin berkurang. Ini ditandai dengan adanya kenaikan temperature yang menyebabkan umur motor induksi tersebut berkurang. Oleh karena itu penulis mengangkat topik ini sebagai tugas akhir untuk mengetahui pengaruh tegangan tidak seimbang terhadap temperature motor induksi lima phasa, analisis ini diharapkan dapat digunakan sebagai acuan untuk isolasi dan proteksi pada motor induksi itu sendiri. Motor induksi lima phasa pada keadaan tegangan tidak seimbang terjadi kenaikan temperatur yang lebih tinggi dari keadaan motor induksi lima phasa di beri tegangan seimbang, yaitu 0.36 0C/m untuk tegangan seimbang, 0.72 0C/m untuk tegangan tidak seimbang 1% dan 0.84 0C/m untuk tegangan tidak seimbang 3% berdasarkan pengukuran thermometer infrared. Sedangkan pengukuran menggunakan pengukuran resistansi yaitu 0.64 0C/m untuk tegangan seimbang, 0.934 0C/m untuk tegangan tidak seimbang 1% dan 1.147 0C/m untuk tegangan tidak seimbang 3%.
{"title":"Analisis Pengaruh Suhu Terhadap Tegangan Tidak Seimbang Pada Motor Induksi","authors":"Ahmad Rizal Nurika","doi":"10.58169/saintek.v1i1.33","DOIUrl":"https://doi.org/10.58169/saintek.v1i1.33","url":null,"abstract":"Permasalahan kelistrikan yang sering terjadi pada motor induksi ialah tidak seimbangnya tegangan phasa yang menyebabkan kinerja motor induksi yang semakin berkurang. Ini ditandai dengan adanya kenaikan temperature yang menyebabkan umur motor induksi tersebut berkurang. Oleh karena itu penulis mengangkat topik ini sebagai tugas akhir untuk mengetahui pengaruh tegangan tidak seimbang terhadap temperature motor induksi lima phasa, analisis ini diharapkan dapat digunakan sebagai acuan untuk isolasi dan proteksi pada motor induksi itu sendiri. Motor induksi lima phasa pada keadaan tegangan tidak seimbang terjadi kenaikan temperatur yang lebih tinggi dari keadaan motor induksi lima phasa di beri tegangan seimbang, yaitu 0.36 0C/m untuk tegangan seimbang, 0.72 0C/m untuk tegangan tidak seimbang 1% dan 0.84 0C/m untuk tegangan tidak seimbang 3% berdasarkan pengukuran thermometer infrared. Sedangkan pengukuran menggunakan pengukuran resistansi yaitu 0.64 0C/m untuk tegangan seimbang, 0.934 0C/m untuk tegangan tidak seimbang 1% dan 1.147 0C/m untuk tegangan tidak seimbang 3%.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75393971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indonesia has different types of plants and fruits. Fruits, vegetables, and tubers can contain beta-carotene and are antioxidants. Generally, local fruits have bright colors such as red, orange and yellow, such as mango, papaya, orange, persimmon, etc. The purpose of this study was to identify beta-carotene compounds found in fruit. The findings are designed to inform the public about the importance of beta-carotene in fruit. The samples measured in this study included pineapple, papaya, guava, Medan orange, star fruit, melon, mango, banana, and dragon. All samples are from traditional markets in Bekasi. The research method used was UV-Vis spectrophotometry. Beta-carotene measurements were performed at a wavelength of 450 nm. The highest content of beta-carotene was found in pineapple at 123.36 micrograms per milliliter, while the lowest was found in dragon fruit, at 2.253 micrograms per milliliter. Pineapple flesh contains sugar, vitamins, minerals, and retinol, and its pale yellow color indicates the presence of beta-carotene.
{"title":"Chemical Analyze of Beta-Carotene in Indonesia Local Fruit","authors":"E. Sari, Afrinia Eka Sari","doi":"10.31958/js.v14i1.5740","DOIUrl":"https://doi.org/10.31958/js.v14i1.5740","url":null,"abstract":"Indonesia has different types of plants and fruits. Fruits, vegetables, and tubers can contain beta-carotene and are antioxidants. Generally, local fruits have bright colors such as red, orange and yellow, such as mango, papaya, orange, persimmon, etc. The purpose of this study was to identify beta-carotene compounds found in fruit. The findings are designed to inform the public about the importance of beta-carotene in fruit. The samples measured in this study included pineapple, papaya, guava, Medan orange, star fruit, melon, mango, banana, and dragon. All samples are from traditional markets in Bekasi. The research method used was UV-Vis spectrophotometry. Beta-carotene measurements were performed at a wavelength of 450 nm. The highest content of beta-carotene was found in pineapple at 123.36 micrograms per milliliter, while the lowest was found in dragon fruit, at 2.253 micrograms per milliliter. Pineapple flesh contains sugar, vitamins, minerals, and retinol, and its pale yellow color indicates the presence of beta-carotene.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74683123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-30DOI: 10.58169/saintek.v1i1.39
Elisabeth Ratna, Rista Theedens
The availability of clean water in the Oebola village community has not yet been available due to several obstacles, such as the distance of the water source from the residential area has not yet received the service of a clean water distribution system network that makes it easier for the community to obtain clean water to meet their daily needs. This study aims to determine the pattern of clean water consumption, the potential of water sources, the rate of clean water usage in 2020-2030, and strategies to meet the needs of clean water. The research method used in this research is descriptive method. The results of the analysis show that the current use of clean water is 43 liters/person/day less than the standard 60 liters/person/day, there is an adjustment to the limited water use in daily use such as bathing and washing habits. The potential available water sources from the Oetulu spring with a minimum discharge of 1.27 liters/second is smaller than the demand in 2020, which is 2.89 liters/second and in 2030 it is 4.39 liters/second. The strategy to fulfill clean water needs in Oebola Luar village is to provide clean water distribution system network services that make it easier for the community to obtain clean water.
{"title":"KAJIAN TEKNIS PENYEDIAAN AIR BERSIH DI DESA OEBOLA LUAR KECAMATAN FATULEU KABUPATEN KUPANG","authors":"Elisabeth Ratna, Rista Theedens","doi":"10.58169/saintek.v1i1.39","DOIUrl":"https://doi.org/10.58169/saintek.v1i1.39","url":null,"abstract":"The availability of clean water in the Oebola village community has not yet been available due to several obstacles, such as the distance of the water source from the residential area has not yet received the service of a clean water distribution system network that makes it easier for the community to obtain clean water to meet their daily needs. This study aims to determine the pattern of clean water consumption, the potential of water sources, the rate of clean water usage in 2020-2030, and strategies to meet the needs of clean water. The research method used in this research is descriptive method. The results of the analysis show that the current use of clean water is 43 liters/person/day less than the standard 60 liters/person/day, there is an adjustment to the limited water use in daily use such as bathing and washing habits. The potential available water sources from the Oetulu spring with a minimum discharge of 1.27 liters/second is smaller than the demand in 2020, which is 2.89 liters/second and in 2030 it is 4.39 liters/second. The strategy to fulfill clean water needs in Oebola Luar village is to provide clean water distribution system network services that make it easier for the community to obtain clean water.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77753128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Herlina, Ilmadi Ilmadi, Aulia Fitri Zetia, I. M. Maris
This study aims to develop a HOTS-based integrative e-module that can train students' independent learning. The research instruments used are validation sheets and practical questionnaires with a Likert scale. The results of this study can find out several aspects of eligibility according to validators and from the response of educators or learners from the development of learning media in the form of E-Modules in mathematics learning. As for the validity results of several validators, it shows that this HOTS-based integrative E-Module obtained the criteria "Very Valid" with an average value of several validation sheets of 88.34%. Furthermore, for practicality questionnaires, educators obtained the criteria "Very Practical" with an average score of 100%, and the practicality questionnaire of learners obtained the "Practical" criteria with an average score of 77.13%.
{"title":"HOTS-Based Integrative E-Module Development On Self-Regulated Learning Learners","authors":"E. Herlina, Ilmadi Ilmadi, Aulia Fitri Zetia, I. M. Maris","doi":"10.31958/js.v14i1.5910","DOIUrl":"https://doi.org/10.31958/js.v14i1.5910","url":null,"abstract":"This study aims to develop a HOTS-based integrative e-module that can train students' independent learning. The research instruments used are validation sheets and practical questionnaires with a Likert scale. The results of this study can find out several aspects of eligibility according to validators and from the response of educators or learners from the development of learning media in the form of E-Modules in mathematics learning. As for the validity results of several validators, it shows that this HOTS-based integrative E-Module obtained the criteria \"Very Valid\" with an average value of several validation sheets of 88.34%. Furthermore, for practicality questionnaires, educators obtained the criteria \"Very Practical\" with an average score of 100%, and the practicality questionnaire of learners obtained the \"Practical\" criteria with an average score of 77.13%.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82726539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"ANALISIS EFISIENSI ENERGI MENGGUNAKAN METODE INTENSITAS KONSUMSI ENERGI (IKE) DI GEDUNG 2 STTIND PADANG","authors":"Sri Yanti Lisha, Yaumal Arbi, Mithfan Fadhli","doi":"10.36275/stsp.v22i1.491","DOIUrl":"https://doi.org/10.36275/stsp.v22i1.491","url":null,"abstract":"","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75781016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The study of optics in the industrial field in everyday life is the use of a refractometer to test the quality of cooking oil. The purpose of this study is to analyze the use of a refractometer to test the quality of cooking oil. The variables used are in the form of data from experiments that have been carried out previously by researchers. Tested oil of several different types and brands. The experiment uses the principle of light refraction and uses the value of the refractive index to measure the quality of cooking oil. Data collection is done through a review of journals related to the theme of the article. The results obtained in the form of a large refractive index value indicate that the quality of the cooking oil is poor and vice versa. A small refractive index value indicates that the quality of the cooking oil is good.
{"title":"Analysis of the Utilization of Refractometer Tools to Test the Quality of Cooking Oil","authors":"N. Rohmah","doi":"10.31958/js.v14i1.4899","DOIUrl":"https://doi.org/10.31958/js.v14i1.4899","url":null,"abstract":"The study of optics in the industrial field in everyday life is the use of a refractometer to test the quality of cooking oil. The purpose of this study is to analyze the use of a refractometer to test the quality of cooking oil. The variables used are in the form of data from experiments that have been carried out previously by researchers. Tested oil of several different types and brands. The experiment uses the principle of light refraction and uses the value of the refractive index to measure the quality of cooking oil. Data collection is done through a review of journals related to the theme of the article. The results obtained in the form of a large refractive index value indicate that the quality of the cooking oil is poor and vice versa. A small refractive index value indicates that the quality of the cooking oil is good.","PeriodicalId":31905,"journal":{"name":"Sainstek Jurnal Sains dan Teknologi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80102625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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