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All Journal Ethos STRING (Satuan Tulisan Riset dan Inovasi Teknologi) Schrodinger : Jurnal Ilmiah Mahasiswa Pendidikan Fisika
Fita Widiyatun
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Astronomy Computer Science & IT Education Mathematics Physics

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ANALISIS PERUBAHAN BERAT TERHADAP KENAIKAN SUHU CHIPO UNTUK BAHAN SMART PACKAGING MENGGUNAKAN TGA Fita Widiyatun; Neng Nenden Mulyaningsih; Sudirman Sudirman
ETHOS (Jurnal Penelitian dan Pengabdian) Vol 6 No.1 (Januari, 2018) Ethos: Jurnal Penelitian dan Pengabdian (Sains & Teknologi)
Publisher : Universitas Islam Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/ethos.v6i1.3556

Abstract

Indonesia has a larger ocean area than land, making it possible to develop a business in the field of fisheries. One of them is the development of shrimp and crab business. However, the business of crabs and shrimp were not separated from waste processed products. So it takes special handling to process crab and shrimp waste to be more economical value. Chipo is a mixture of chitosan and Polyvinyl alcohol. Chitosan is made from crab and shrimp. The purpose of this study was to determine the mass changes to temperature rise on chipo. The method used is by analysis of TGA (Thermal Gravimetric Analysis). The analyzed chipo samples were 20-22 mg. The result of TGA analysis showed that in Argon atmosphere chipo material lost mass of 9,964% when it reached 93,54oC. While in the atmosphere of oxygen up to 82.21oC temperature losing mass of 7.208 %. Thus, a thin layer of chipo don’t put at that temperature with atmospheric oxygen and argon conditions, in order to avoid mass loss of above.
Uji Mekanik Film Chitosan-PVA-Antosianin Beras Merah Fita Widiyatun
STRING (Satuan Tulisan Riset dan Inovasi Teknologi) Vol 3, No 2 (2018)
Publisher : Universitas Indraprasta PGRI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (473.353 KB) | DOI: 10.30998/string.v3i2.2836

Abstract

Researches on film-making, especially on edible films, degradable films, etc. have been often conducted in Indonesia. The research is part of research on the production of films to be used as milk drinks indicators. The aim of the research is to produce a film from Chitosan, PVA (Polyvinyl Alcohol) and Anthocyanin from red rice. The film will be then tested mechanically. Mechanical tests used include tensile strength and elongation testing. The method applied to measure tensile strength and elongation is ASTM D882. The test results show the tensile strength value of 109.62 kgf / cm2 and the elongation value of 30.71%.
Studi Struktur Serat Agave Menggunakan Fourier Transform Infrared Spectroscopy Fita Widiyatun; Neng Nenden Mulyaningsih; Nurfidah Dwitiyanti
STRING (Satuan Tulisan Riset dan Inovasi Teknologi) Vol 4, No 2 (2019)
Publisher : Universitas Indraprasta PGRI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (789.379 KB) | DOI: 10.30998/string.v4i2.3754

Abstract

Agave plants are ornamental plants that generally grow wild in the yard or empty land. Apart from being an ornamental plant, agave plants have many uses and benefits. The use of agave plants is located on the plant fibers. One of the benefits of agave fiber is the material used to make a composite material for applications in the medical or industrial fields. The purpose of this study was to determine the fiber characteristics of agave plants including the crystallinity and regularity of agave fibers by testing using Fourier Transform Infrared (FTIR) Spectroscopy. Characterization with FTIR can be obtained information of C-O stretching cellulose 1 and sesulose 2 groups, C-H aromatic groups, C = C stretching aromatic ring (G) groups, C = C stretching aromatic ring (S) groups and OH groups from Agave fibers. Agave fibers are made in two different types of samples. The first sample is pure fiber without treatment called (UT) and the second sample, namely fiber with soaking sodium hydroxide (NaOH) is called treatment fiber (T). The results obtained show that T fibers have a degree of crystallinity and strength based on higher OH groups compared to UT fibers.
Analisis Daya Listrik Pada Jahe dalam Bentuk Bubur dan Larutan Ekstraksi Fita Widiyatun; Sri Endang Wahyuni; Didik Nur Huda
STRING (Satuan Tulisan Riset dan Inovasi Teknologi) Vol 6, No 1 (2021)
Publisher : Universitas Indraprasta PGRI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.159 KB) | DOI: 10.30998/string.v6i1.9586

Abstract

Electrical energy is closely related to human life today. This is because many electronic goods can be used in the presence of electrical energy. The more population and needs for the electronic goods, more  greater the needs of electricity. Because this is very important, a study of electrical energy is needed. The purpose of this research is to calculate the electrical power stored in ginger, in the form of slurry and extraction solution. This research is an experimental research. The data taken is the amount of voltage and current with variations in the mass and type of ginger. The results obtained from this study are when the ginger is in the form of slurry, the largest electric power is in red ginger with a value of 180.3802 microWatt. Meanwhile, when it is in the form of extraction solution, the greatest value is found in emprit ginger with a power of 106, 3404 microWatt.
Analisis Viskositas, Massa Jenis, dan Kekeruhan Minyak Goreng Curah Bekas Pakai Fita Widiyatun; Noni Selvia; Nurfidah Dwitiyanti
STRING (Satuan Tulisan Riset dan Inovasi Teknologi) Vol 4, No 1 (2019)
Publisher : Universitas Indraprasta PGRI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.379 KB) | DOI: 10.30998/string.v4i1.3348

Abstract

Minyak goreng merupakan salah satu bahan yang sering digunakan untuk memasak. Hal yang umum terjadi dimasyatakat adalah penggunaan minyak goreng untuk beberapa kali proses penggorengan. Nilai kualitas dari minyak goreng yang telah digunakan untuk menggoreng, maupun sebelum digunakan tentunya berbeda. Terlebih lagi untuk minyak goreng curah. Karena hal tersebut, dilakukan penelitian tentang analisis minyak goreng curah habis pakai. Minyak goreng curah digunakan untuk menggoreng tempe dan ikan teri sebanyak 1 kali, 2 kali, dan 3 kali penggorengan. Minyak tersebut kemudian dianalisis dengan mengukur kekentalan, massa jenis, dan kekeruhan. Hasil yang diperoleh dari penelitian diketahui bahwa nilai pengukuran secara kuantitas pada parameter kekeruhan dan viskositas mempunyai nilai yang berbeda. Sedangkan pada pengukuran massa jenis, memiliki nilai yang hampir sama, hanya berbeda pada minyak goreng 1 kali penggorengan.
Analisis Konsep Fluida Pada Canting Cecek Siji Sulistiani Sulistiani; Fita Widiyatun; Indica Yona Okyranida; Neng Nenden Mulyaningsih
Schrodinger Jurnal Ilmiah Mahasiswa Pendidikan Fisika Vol 3, No 2 (2022): Schrodinger Jurnal Ilmiah Mahasiswa Pendidikan Fisika
Publisher : UNIVERSITAS INDRAPRASTA PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/sch.v3i2.8418

Abstract

The canting is one of the simple tools used in the batik process, which consists of a handle, a container/place for the liquid wax, and a pipe/cucuk as a way out of the liquid wax as well as for inscribing the liquid wax onto the batik cloth. The purpose of this study is to examine the fluid concept contained in the canting. The method used is literature study. The results obtained are that there is a principle of continuity in Canting cecek siji.
Co-Authors Didik Nur Huda Indica Yona Okyranida Mulyaningsih, Neng Nenden Noni Selvia Nurfidah Dwitiyanti Sri Endang Wahyuni Sudirman Sudirman Sulistiani Sulistiani