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All Journal Jurnal Bahan Alam Terbarukan PAEDAGOGIA
Drastisianti, Apriliana
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Education Materials Science & Nanotechnology

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Optimization of Bioethanol Synthesis from Durian Seeds Using Saccharomyces Cerevisiae in Fermentation Process Masturi, Masturi; Alighiri, Dante; Dwijananti, Pratiwi; Widodo, Rahmat Doni; Budiyanto, Saraswati Putri; Drastisianti, Apriliana
Jurnal Bahan Alam Terbarukan Vol 9, No 1 (2020): June 2020 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v9i1.23574

Abstract

Bioethanol is an alternative energy of environmentally friendly as a substitute for petroleum. Sucrose, starch, and fibrous cellulose (lignocellulose) are the main ingredients for bioethanol production. The material is very easy and abundant to get from the waste of agricultural crops. One of these agricultural wastes in Indonesia that have not been used optimally is durian seeds. Durian seeds only become waste and are not commercially useful, even though they contain high carbohydrates, which is possible as a potential new source for bioethanol production. In this work, an experimental study was conducted on bioethanol synthesis from durian seeds through fermentation by Saccharomyces cerevisiae yeast in aerobic fermenter. The process for the production of starch-based bioethanol includes milling, hydrolysis, detoxification, fermentation, and distillation. At the stage of fermentation, variations in the duration of fermentation were applied for 1-11 days. Carbohydrates contained in durian seed flour are 11.541%, which is the largest content. The highest result of ethanol content is 14.72 % (v/v) in 9 day fermentation periods by using Saccharomyces cerevisiae in aerobic conditions. Distillation to enrich bioethanol was carried out by batch vacuum distillation at 68°C for ± 180 minutes and produced bioethanol with a purity of 95%.
Implementation of Collaborative Learning Based on Sharing task Activi-ties on the Topic of Factors Afecting Reaction Rate Sari, Wiwik Kartika; Drastisianti, Apriliana; Nada, Ella Izzatin
PAEDAGOGIA Vol 23, No 2 (2020): PAEDAGOGIA Jilid 23 Nomor 2 (2020)
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/paedagogia.v23i2.52237

Abstract

Learning of 21st century emphasizes the ability of students to find out from various sources, formulate problems, think analytically, and collaborate in solving problems. Collabora­tion will occur when classroom interactions between teacher and students can critically integrate topics, express, listen to multiple voices and points of view, and create effective learning relation­ships. The aims of this study was to analyze collaborative learning that occurs between students based on the sharing task activities that have been designed. This research was conducted on XI grade high school students. The data was taken from the topic of factors affecting reaction rate. The research method used is descriptive qualitative. The instruments used were didactic designs and student worksheets that have been declared valid by experts. The learning process is observed and recorded. Based on the results of observations and videos, student activities were analyzed which parts showed collaboration between students during the learning process using sharing tasks. Collaboration that occurs between students shows a quality learning process.
Co-Authors Alighiri, Dante Budiyanto, Saraswati Putri Masturi Masturi Nada, Ella Izzatin Pratiwi Dwijananti Sari, Wiwik Kartika