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All Journal Jurnal Periodic Jurnal Ilmiah Pendidikan Scholastic Pelita Eksakta
Umar Kalmar Nizar
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Materials Science & Nanotechnology Mathematics Physics Other

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Processing of Seafood Into Contemporary Food That Is Nutritious And Economically Valuable In Welcoming Ecotourism In Nagari Kurai Taji, Nan Sabaris District, Padang Pariaman Regency Fauzana - Gazali; Melindra Mulia; Trisna Kumala Sari; Umar Kalmar Nizar
Pelita Eksakta Vol 4 No 2 (2021): Pelita Eksakta Vol. 4 No. 2
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol4-iss2/143

Abstract

Nagari Kurai Taji is located in Nan Sabaris District, Padang Pariaman Regency, West Sumatra Province. This area is inhabited by 9335 people, most of whom work as fishermen, traders and farmers. Kurai Taji community who work as fishermen usually only sell their haul as raw materials or basic ingredients for cooking, so the profits are not much. The abundant marine haul is sometimes also difficult to sell to the public, especially in the midest of the current pandemic situation. In addition to fishing, the kurai taji peoples are also known as traders. They sell many things like daily necessities and Pariaman’s spesifics culinary. However, from the information obtained, there are not many people who sell contemporary foods that are liked by young people in this area, especially those processed from seafood. This community services aims to equiped the people in Kurai Taji Village with skills in processing seafood into modern food that is healthy, nutritious and has high economic value. After participating in the training, it is hoped that the community will have skills in processing seafood into modern food so that the products made can be sold and increase the income of the local community. Thus, the community will be better prepared to face the development of culinary tourism in Kurai Taji. The products made are expected to be an attraction for tourist visitors and improve the economy of the surrounding community.
Studi Perbanding Aktivitas Katalitik CaO Cangkang Telur Dengan Aktivasi Basa dan Asam Dalam Produksi Biodisel Randy Lesmana Putra; Budhi Oktavia; Sri Benti Etika; Suryelita Suryelita; Umar Kalmar Nizar; Rita Sundari
Jurnal Ilmiah Pendidikan Scholastic Vol 5 No 2 (2021): Jurnal Ilmiah Pendidikan Scholastic
Publisher : Fakultas Sastra Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36057/jips.v5i2.469

Abstract

Studi perbandingan aktivitas katalitik dari katalis CaO yang disintesis dari cangkang telur ayam dengan aktivator asam dan basa telah dipelajari. Aktivasi dengan basa dilakukan dengan metode impregnasi yaitu dengan memasukkan CaO kedalam larutan KOH. Aktivasi asam dilakukan dengan membuat komposit CaO dan karbon serta disulfonasi dengan asam sulfat pekat. Katalis CaO yang dihasilkan diaplikasikan dalam produksi biodisel dari minyak jelantah. Aktivitas katalitik ditentukan melalui uji produk biodisel yang dihasilkan. Hasil menunjukkan bahwa katalis yang dimodifikasi melalui impregnasi basa memiliki aktivitas katalitik yang tinggi dalam mengkonversi minyak jelantah menjadi biodisel. Meskipun katalis CaO tanpa modifikasi memiliki nilai densitas, laju alir dan bilangan asam lebih baik dari CaO-A dan CaO-A/CS, kedua katalis ini masih bisa dioptimasi dalam preparasi dan aplikasinya sebagai katalis dalam produksi biodisel.
Pengaruh Penambahan Prebiotik Inulin dari Chicory Terhadap Karakteristik Organoleptik Sinbiotik Set Yoghurt Vegi Kurnia Navida; Minda Azhar; Iryani Iryani; Umar Kalmar Nizar
Jurnal Periodic Jurusan Kimia UNP Vol 10, No 2 (2021): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.585 KB) | DOI: 10.24036/p.v10i2.111564

Abstract

Increasing the functional value of yogurt can be done by combining prebiotics with probiotics, known as yoghurt set synbiotics. This study aims to determine the effect of adding inulin chicory to the organoleptic synbiotic yoghurt set. This research is an experimental research. The yoghurt synbiotics made have variations in inulin concentrations (0.1%, 0.3%, 0.5%). Preparation of yoghurt synbiotic set was carried out at an incubation time of 20 hours, temperature 37°C. The analysis of the organoleptic test results showed that in the addition of 0.3% inulin, there was a significant difference in the aroma and texture of the yogurt synbiotic set, while the color was not significant between the comparison yogurt with the addition of 0.3% inulin.
Pembuatan dan Karakterisasi Karbon aktif dari Pelepah Kelapa Sawit dengan Aktivasi Ultrasonik sebagai Adsorben Rhodamin B Fajar Sa'bandi; Syamsi Aini; Umar Kalmar Nizar; Miftahul Khair
Jurnal Periodic Jurusan Kimia UNP Vol 10, No 2 (2021): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1364.813 KB) | DOI: 10.24036/p.v10i2.112417

Abstract

The manufacture of activated carbon from oil palm frond waste using an ultrasonic wave activator has been successfully carried out. The carbonization process was carried out at a temperature of 250ºC for 90 minutes. Activation with ultrasonic waves (35 Watt, 40 KHz) for 30 minutes was able to increase the iodine number from 330.06 mg/g to 799.14 mg/g and was in accordance with SNI No.06-3730-1995. FTIR spectra show that the activated carbon of oil palm fronds has a functional group –OH at wave number 2900-3200 cm-1, C=C at wavenumber 1500-1600 cm-1, C-O at wavenumber 1200-1250 cm-1. The results of the adsorption test on Rhodamine B dye showed that the activated carbon produced had an optimum absorption capacity of 9.04 mg/g at a concentration of 400 ppm for 90 minutes. Studies show that the adsorption isotherms absorption mechanisms tend to follow the Freundlich equation with a correlation coefficient (R2)= 0.9861.
Sintesis, Karakterisasi dan Aplikasi Karbon Aktif dari Kulit Pisang Muhammad Patly; Edi Nasra; Sri Benti Etika; Umar Kalmar Nizar
Jurnal Periodic Jurusan Kimia UNP Vol 9, No 1 (2020): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.077 KB) | DOI: 10.24036/p.v9i1.108821

Abstract

Active Carbon from biomassa has been ideal material as absorbent of pollutant chemistry. Banana peel is a biomassa contain about 60% carbohydtrate and its existence is abundant in nature, it causes banana peel is great for making active carbon. This review is combination from some researches about active carbon from banana peel. It aims to comprehend the carbon active synthesis from banana peel, characterization of active carbon and application active carbon as absorbent chemical pollution. The result from this review show characteristic of active carbon as functional groups,crystalline structure, surface morphology, pore size and pore volume, percentage of absoption and absorption capacity of active carbon to pollutant chemistry.
Co-Authors Budhi Oktavia Edi Nasra Fajar Sa'bandi Fauzana Gazali Iryani Iryani Melindra Mulia Miftahul Khair Minda Azhar Muhammad Patly Randy Lesmana Putra Rita Sundari Sri Benti Etika Suryelita . Syamsi Aini Trisna Kumala Sari Vegi Kurnia Navida