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All Journal Jurnal Ilmu Pertanian Indonesia JURNAL PENELITIAN BIDANG PENDIDIKAN
. Mursalin
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Agriculture, Biological Sciences & Forestry Other

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Pengaruh Laju Pendinginan, Suhu, dan Lama Kristalisasi pada Profil Triasilgliserol dan Sifat Pelelehan Produk Fraksionasi Minyak Kelapa . Mursalin; Purwiyatno Hariyadi; Eko Hari Purnomo; Nuri Andarwulan; Dedi Fardiaz
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 1 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.523 KB)

Abstract

Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG) in the form of trisaturated (St3), disaturated (St2U) and monosaturated (StU2). This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oilwas heated at 70°C then cooledat differentcooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction.
MEMINIMALKAN MISKONSEPSI PADA TOPIK GAYA, USAHA DAN ENERGI DENGAN MENGGUNAKAN SMARTPHONE . Mursalin
JURNAL PENELITIAN BIDANG PENDIDIKAN Vol 25, No 1 (2019)
Publisher : LPPM Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (550.669 KB) | DOI: 10.24114/jpbp.v25i1.15531

Abstract

Artikel hasil penelitian eksperimen ini mendeskripsikan tentang upaya untuk meningkatan pemahaman konsep peserta didik dan meminimalkan miskonsepsi siswa pada topik Gaya, Usaha dan Energi dengan menggunakan smartphone android. Penelitian ini menggunakan rancangan kelompok dengan model pretest-posttest control group design. Subyek penelitian sebanyak 30 orang peserta didik kelas eksperimen dan 30 orang peserta didik kelas kontrol dari suatu sekolah di Gorontalo yang ditentukan dengan teknik cluster random sampling. Instrumen pengumpul data yang digunakan adalah tes pilihan ganda dengan alasan terbuka. Analisis data pretest-posttest dilakukan dengan menggunakan uji beda rerata gain ternormalisasi sedangkan analisis profil konsepsi peserta didik dilakukan dengan teknik Certainty of Response Index (CRI). Hasil penelitian menujukkan bahwa penerapan model pembelajaran smartphone lebih efektif meningkatkan pemahaman konsep dan meminimalkan miskonsepsi peserta didik.
Co-Authors Dedi Fardiaz Eko Hari Purnomo Nuri Andarwulan Purwiyatno Hariyadi