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The Influence of Iodide and Starch Concentration into I2-Starch Complex Formationfor Determination of Iodate Spectrophotometrically Eka Ratri Noor Wulandari
Jurnal VOK@SINDO Vol 4, No 1 (2016)
Publisher : Program Pendidikan Vokasi Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.344 KB)

Abstract

Iodine is a substance that is important and required by human body which is usually found in table salt. Generally,the species that exist in salt ispotassium iodate (KIO3). This research was conducted to analyze iodate content using spectrophotometric method based on the formation of blueiodine-starch complex. The influential parameters in analysis were concentration of iodide and starch concentration. Iodide was used as reducing agent to reduce the iodate while starch was used as a complexing reagent that would form a complex with I2 which produced a blue color. The method showed optimum results at22.85 x 10-4M of iodide concentration and 1% of starch concentration at the maximum wavelength of 611 nm.
ANALISIS FAKTOR FISIKA PENYEBAB KERUSAKAN KOLEKSI CETAK DI PERPUSTAKAAN UMUM KABUPATEN MALANG Eka Ratri Noor Wulandari; Tri Mega Asri; Muhammad Faris Naufal
BACA: JURNAL DOKUMENTASI DAN INFORMASI Vol 41, No 1 (2020): JUNI
Publisher : Pusat Data dan Dokumentasi Ilmiah – Lembaga Ilmu Pengetahuan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/j.baca.v41i1.477

Abstract

The majority of library materials are in printed form. The printed collection generally made of cellulose paper which is influenced by various factors. The physical factor is a factor that affects the damage of library materials such as temperature, humidity, light, and dust. Public Library of Malang Regency is a library that has printed collection of more than 25.000 copies and most of it is in damaged condition. The damage in the collection such as dusty, moldy, and crumpled conditions. In this experiment, light and dust were observed in the library room and collection. Furthermore, temperature and humidity were measured by a thermohygrometer. Based on the experimental result obtained that dust attach both in collection and bookshelf. The source of light in the library comes from sunshine and lamp. The daily temperature average in this library is 27.4oC and the humidity is 65%RH. This value is higher than the required condition which is temperature of 19°C-23°C and humidity of 40-50%RH.     
PENERAPAN STORY TELLING DAN INSTAGRAM: OPTIMALISASI LAYANAN PERPUSTAKAAN KELILING DI DINAS KEARSIPAN DAN PERPUSTAKAAN KABUPATEN KEDIRI Tri Mega Asri; Eka Ratri Noor Wulandari; Umi Jariyah
BACA: JURNAL DOKUMENTASI DAN INFORMASI Vol 40, No 2 (2019): Desember
Publisher : Pusat Data dan Dokumentasi Ilmiah – Lembaga Ilmu Pengetahuan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/j.baca.v40i2.478

Abstract

The application of story telling in the Mobile Library of the Archives and Library Service (Disarpus) of Kediri Regency was conducted from February 2018 – March 2018 which was divided into four cycles. Each cycle consists of two meetings. At each meeting, researchers used the same story, namely stories of fables and different in each cycle with an increase of approximately two to five children per-cycle. To promote of the mobile library services, the instition used Instagram. The research results showed that the Archives and Library Service (Disarpus) of Kediri Regency has exceeded the target achievement of Instagram as a promotional media, in its application it is divided into five cycles, each cycle carried out for one week. Instagram promotions are conducted to the first cycle to the fifth cycle there is an increase from 116 to 200 followers; the achievement of likes to occur from cycle I – cycle III, from 372 to 798 likes while from cycle III until V there is not change.
ANALYSIS OF IODINE CONTENT IN TABLE SALT Eka Ratri Noor Wulandari
Jurnal Vokasi Indonesia Vol 5, No 1 (2017): January - June
Publisher : Program Pendidikan Vokasi Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.411 KB) | DOI: 10.7454/jvi.v5i1.84

Abstract

Iodine is essential nutrients for human body. It is needed by thyroid gland to produce thyroxine hormone. Human body cannot produce iodine by itself. There are some sources of iodine in food such as seafood, milk, egg, fruit and vegetable that can be consumed to fulfill the daily needs. Table salt is one of iodine’s source that routinely consumed, based on SNI No. 3556:2010, it has to be fortified by potassium iodate of 30-80 ppm. Lack of iodine intake will lead a disorder called Iodine Deficiency Disorders (IDD) which generally manifested as mumps. In this research, the analysis of iodate content in table salt was done by formation of blue I2-starch complex. The several optimum conditions showed for this measurement such as maximum wavelength, type and concentration of acid, and complex stability time. Based on commercial table salt sample analysis, showed that only 50% of our sample contain suitable amount of iodine while the others contains lower or almost no iodine. Keyword; table salt, iodine, iodate, I2-starch complex
Analysis of Iodine Content in Table Salt Wulandari, Eka Ratri Noor; Rosyida, Novita
Jurnal Vokasi Indonesia Vol. 5, No. 1
Publisher : UI Scholars Hub

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Abstract

Iodine is an essential nutrient for the human body. It is required by the thyroid gland for producing the thyroxine hormone. Human body lacks the ability to self-produce iodine. Some sources of iodine in food such as seafood, milk, egg, fruits, and vegetables can be consumed to fulfill the daily needs. Table salt is one of the sources of iodine that is routinely consumed. According to SNI No. 3556:2010, table salt must be fortified with 30–80 ppm of potassium iodate. Lack of iodine intake results in a disorder known as the iodine deficiency disorder, which is generally manifested as mumps. This study analyzed the content of iodate in table salt based on the formation of the blue I2–starch complex. Several optimum conditions were used for this measurement, such as the maximum wavelength, the type and concentration of acid, and the stability time of the complex. Based on the analysis of commercial table salt samples, the results showed that only 50% of our samples contained an appropriate amount of iodine, whereas the remaining samples contained lower or almost no iodine content.