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All Journal CHEMISTRY PROGRESS Sainstek Jurnal Natur Indonesia Jurnal Pilar Sains Jurnal Inovasi Pendidikan Kimia Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Teknologi Pertanian Proceeding 7th International Seminar on Regional Education Indonesian Journal of Chemical Science Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)

Maria Erna Kustyawati

Unknown Affiliation

Author-ID : 260564

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Mathematics Physics

Published : 29 Documents Claim Missing Document

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PENERAPAN STRATEGI PEMBELAJARAN AKTIF KARTU ARISAN UNTUK MENINGKATKAN PRESTASI BELAJAR SISWA PADA POKOK BAHASAN HIDROKARBON DI KELAS X SMA NEGERI 3 PEKANBARU Fitriani, Wahyu; Amran, Elva Yasmi; Erna, Maria
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: It has been applied the arisan card active learning strategy to improve students learning achievement on the subject of Hydrocarbons in class X of Senior High School Number 3 Pekanbaru. The research is an experimental research with pretest-posttest design. The samples of this research were the students of class X5 as the experimental class and the students of class X6 as the control class. They were randomly determined after given the tests of normality and homogeneity. Experimental class is a class which was given a treatment by applying active learning strategy of arisan card in learning process. The data were analyzed by using t-test. Based on the result of data analysis, it obtained tcount> ttable, which is 2,85 >1.67. It means that the application of active learning strategy of arisan card can improve student learning achievement on the subject of Hydrocarbons in class X of Senior High School Number 3 Pekanbaru. The improvement category of student achievement at experiment class was high category with normalized N-gain which is 0,81.Key Words: Active Learning Strategy, Arisan Card, Learning Achievement, Hydrocarbons

Ketahanan Membran Komposit Khitosan/ Polisulfon Terhadap pH Haryati, Sri; Erna, Maria
Sainstek Vol 11, No 1 (2008): Vol. XI No. 1, September 2008
Publisher : Lembaga Penelitian Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.967 KB)

It has been done the resistance test of chitosan/polysulfon composite membrane toward ofÂ solvent. Result showed that composite membraneÂ was resisted to pH of 5.5. It was indicated by the highest swelling percentage, that is 75.48%. These result were supported by porous photo membrane using SEM that is across-section , up surface and bottom photoÂ showed that happed change porous structure membrane but structure tying membrane can not experiencing of damage. Keyword : composite membrane, chitosan,swelling percentage

Efisiensi dan karakterisasi komposit karboksimetil kitosan dan fraksi amilosa sebagai inhibitor korosi pada permukaan baja lunak dalam media HCl 1 M Erna, Maria
CHEMISTRY PROGRESS Vol 7, No 1 (2014)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.7.1.2014.4849

Telah dilakukan penelitian penggunaan komposit Karboksimetil Kitosan (KMK) dan fraksi amilosa sebagai inhibitor korosi pada baja lunak dalam media HCl 1 M.Â Penentuan efisiensi inhibisi korosi dilakukan dengan menggunakan metode gravimetri dan karakterisasi dipelajari berdasarkan foto morfologi permukaan baja menggunakan peralatan Scanning Electron Microscopy (SEM). Hasil penelitian diperoleh bahwa efisiensi inhibisi korosi optimum 91,82% terjadi pada perbandingan KMK dan fraksi amilosa (7:3) mL dengan waktu kontak 3 hari dalam media HCl 1 M. Sedangkan hasil karakterisasi memperlihatkan bahwa terbentuk lapisan yang homogen pada permukaan baja dengan menggunakan komposit KMK dan fraksi amilosa yang berfungsi mencegah serangan ion-ion Cl- pada permukaan baja lunak. Â Keywords : Amilosa, Baja lunak, Inhibitor korosi,Â Karboksimetil kitosan

Efektifitas Kitosan sebagai Inhibitor Korosi pada Baja Lunak dalam Air Gambut Erna, Maria; Emriadi, Emriadi; Alif, Admin; Arief, Syukri
Jurnal Natur Indonesia Vol 13, No 2 (2011)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

This research is intended to learn inhibition efficiency of mild steel corrosion in peat water using two type ofchitosan. First chitosan is without treatment and the second one is synthesized by ionotropic gelation method andthen is characterized by Fourier transform Infrared spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM).Diameter of chitosan porous is about 500 nm which is measured based on morphological photo using SEM withinhomogeneous porous shape and porous distribution is unsmooth . Effect of chitin and chitosan on the corrosionof mild steel in peat water is studied using weight loss method. It is found that corrosion inhibition efficiencydepends on peat water pH, inhibition technique and interaction time. The results show that inhibition efficiency ofchitosan without treatment and with treatment are 88.73% and 93.32% respectively. The inhibition is assumed tooccur via physicsorption of the chitin and chitosan molecules on the metal surface. The Langmuir adsorptionisotherm is tested for their fit to the experimental data.

Sintesis dan Aplikasi Karboksimetil Kitosan sebagai Inhibitor Korosi pada Baja Karbon dalam Air Erna, Maria; Emriadi, Emriadi; Alif, Admin; Arief, Syukri; Noordin, Mohd Jain
Jurnal Natur Indonesia Vol 12, No 1 (2009)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Carboxymethyl chitosan (CMC) was synthesized with different methods by reacting chitosan with monochloroaceticacid in the presence of sodium hydroxide under variation conditions. The above samples were characterized byFourier transform infrared spectroscopy (FTIR) and soluble in water in range of pH. The CMc were soluble in watera wide range of pH and applied as corrosion inhibitor for steel in water. The inhibiting influence of CMC was studiedby potentiodynamic polarization method. It was found thad corrosion rate was dependent on water pH and CMCconcentration. The results show that optimum the inhibition efficiency at pH 5 and 1 ppm concentration CMC, i.e.,77%. The adsorption of used compound on the steel surface obeys modified Langmuir isotherm. Polarizationmeasurement show that the CMC acts essentially as a anodic-type inhibitor.

PENERAPAN STRATEGI PEMBELAJARAN AKTIF RODA KEBERUNTUNGAN UNTUK MENINGKATKAN PRESTASI BELAJAR PESERTA DIDIK PADA POKOK BAHASAN KESETIMBANGAN KIMIA DI KELAS XI MIA MAN 1 PEKANBARU Irnov, Masithah; Erna, Maria; ', Erviyenni
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 2 (2017): Wisuda Oktober 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The research aims to improve the learning achievement of student on the Chemical Equilibrium subject in class XI MIA MAN 1 Pekanbaru. The research is a kind of experiment research with pretest-posttest design. The samples of this research were the students of class XI IPA 1 as the experiment class and students of class XI IPA 3 as the control class randomly determined after the test of normality and homogeneity test. Experiment class is a class that is applied to active learning strategy of lucky wheel while the control class was not. Data analysis technique used is the t-test. Based on data analysis of data obtained tcount > ttable is 2,35 > 1,66, means that the use of learning active strategy of lucky whell can improve the learning achievement of students on the subject Chemical Equilibrium in class XI MIA MAN 1 Pekanbaru. The improvement category of student learning achievement at experimental class trhough N-gain test was high category with a value of N-gain 0,77.Keywords: Learning Achievement, Active Learning Strategy of Lucky Wheel, Chemical Equilibrium

KARAKTERISTIK ORGANOLEPTIK DAN KANDUNGAN BETA-GLUKAN TEMPE KEDELAI DENGAN PENAMBAHAN SACCHAROMYCES CEREVISIAE Rizal, Samsul; Erna Kustyawati, Maria
Jurnal Teknologi Pertanian Vol 20, No 2 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKKapang, R. oligosporus merupakan mikroba utama yang berperan dalam fermentasi tempe. Penambahan khamir selama fermentasi tempe mempengaruhi kandungan aroma tempe dan diduga menghasilkan beta-glukan dalam tempe. Penelitian ini bertujuan untuk mengetahui pengaruhpenambahan Saccharomyces cerevisiae terhadap sifat organoleptik dan kandungan betaglukan pada tempe. Perlakuan terdiri dari 2 faktor yaitu konsentrasi S. cerevisiae yang terdiri dari 1% dan 3%, perlakuan kedua adalah cara pemasakan terdiri dari 2 taraf yaitu tempe digoreng dan dikukus. Sebagai kontrol dilakukan pengamatan terhadap tempe mentah. Pengujian organoleptik, sampel tempe diambil 15 g lalu dimasak sesuai perlakuan kemudian diamati secara organoleptik dengan uji skoring menggunakan 25 orang panelis. Data dianalisis dengan sidik ragam untuk mendapat penduga ragam galat dan uji signifikansi untuk mengetahui pengaruh antar perlakuan. Perbedaan antar perlakuan dianalisis menggunakan Duncan Multiple Range Test (DMRT) pada taraf 5% untuk pengamatan terhadap sifat organoleptik tempe. Pengamatan sifat organoleptik dilakukan terhadap aroma langu, aroma khas tempe, rasa asam dan rasa pahit, dan penerimaan keseluruhan tempe. Hasil penelitian menunjukkan tempe yang dibuat dengan penambahan S. cerevisiae 1% dan digoreng memiliki sifat organoleptik terbaik, yakni aroma khas tempe, bau langu lebih rendah, tidak berasa asam, dan tidak pahit. Meskipun berdasarkan skor penerimaan keseluruhan organoleptik, tempe yang diberi penambahan S. cerevisiae 1% dan digorenglebih disukai panelis dibandingkan perlakuan lainnya, akan tetapi, penambahan S. cerevisiae 3% menghasilkan tempe dengan kandungan beta-glukan lebih tinggi (0,250%) dibanding penambahan S. cerevisiae 1% (0,181%). ABSTRACTRyzopus oligosporus has been considered as the main microbe that plays a role in tempe fermentation.The addition of yeast in tempeh fermentation is known to affect the flavor of tempeh and produce beta-glucans in tempeh. This study aims to determine the effect of the addition of Saccharomyces cerevisiae in the tempe fermentation to the organoleptic properties and beta-glucan content in tempeh. The treatment consisting of 2 factors, namely the concentration of Saccharomyces cerevisiae consisted of 1% and 3%, thesecond treatment was the method of cooking consisting of 2 levels, namely tempeh fried and steamed. As a control, observations were also made of raw tempeh. For organoleptic testing, tempe samples were taken 15 g then cooked according to the treatment then observed organoleptically by scoring test using 25 panelists. Data were analyzed by analysis ov variance to obtain error estimators and significance tests to determine the effect between treatments. To find out the differences between treatments were analyzed using Duncan Multiple Range Test (DMRT) at the level of 5% for observations of the organoleptic properties of tempeh. Observation of organoleptic properties was carried out on unpleasant aroma, typical aroma of tempeh, sour taste and bitter taste, and overall acceptance of tempeh. The results showed that the tempeh made with the addition of S. cerevisiae 1% and fried had the best organoleptic properties. Although based on the overall organoleptic acceptance score, tempeh given 1% addition of S. cerevisiae and fried was preferred by panelists compared to other treatments, however, the addition of S. cerevisiae 3% produced tempeh with higher beta-glucan content (0,250%) than the addition of S. cerevisiae 1% (0,181%)

KESTABILAN LAPISAN PASIF PERMUKAAN BAJA LUNAK DALAM MEDIA NaCl, NaOH, HCl dan H2SO4 MENGGUNAKAN INHIBITOR KOROSI KARBOKSIMETIL KITOSAN Erna, Maria
Indonesian Journal of Chemical Science Vol 5 No 2 (2016)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijcs.v5i2.8354

Telah dipelajari kestabilan lapisan pasif yang terbentuk pada permukaan baja lunak menggunakan inhibitor Karboksimetil kitosan (KMK) dengan menggunakan metode polarisasi potensiodinamik dan berat hilang serta dikarakterisasi morfologi permukaan baja menggunakan peralatan SEM-EDS. Hasil penelitian didapatkan bahwa kestabilan lapisan pada permukaan baja dipengaruhi oleh lingkungannya. Untuk lingkungan aquades, NaCl dan NaOH kestabilan lapisan lebih stabil dibandingkan dengan lingkungan HCl dan H2SO4. Hasil foto morfologi dan spektrum dari peralatan Scanning Electron Microscope- Energy Dispersive X-ray Spectroscopy (SEM-EDS), memperlihatkan lapisan permukaan baja lunak dalam H2SO4 mengalami kerusakan lebih dibandingkan dalam HCl yaitu ditandai terbentuknya lubang-lubang pada permukaan baja lebih banyak terjadi. Â

Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora) Dyah Putri Larassati; maria erna kustyawati; dewi sartika; suharyono AS
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.449-458

High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test. The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of 2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae

Co-Authors ', Abdullah ', Erviyenni ', Lenni ', Nur Aini ', Rasmiwetti ', Rini ', Ristiana Admin Alif Andi Dahliaty Azwendra, Yosi Betty Holiwarni Dewi Sartika Dyah Putri Larassati Elva Yasmi Elva Yasmi Amran, Elva Yasmi Emriadi - Ety Testiaty Fitriani, Wahyu Fitriatul Hasanah, Fitriatul Hestivik, Chelsi Irnov, Masithah Jimmi Copriady Johni Azmi marcella, Selly Marlisa, Lani Mohd Jain Noordin Mursidin . Novizal, Roni Nuzuriah, Nuzuriah Oskar M. Manik R. Usman Rery Rasmiwetti Rasmiwetti, Rasmiwetti Rini Astuti RINI RINI Roza Linda Samsul Rizal Sri Haryati suharyono AS Susilawati, Susilawati Syahrina Irya, Syahrina Syarifah Syarifah, Syarifah Syukri Arief Yeni Yulia Sari, Yeni Yulia Yum Eryanti

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