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All Journal Alchemy : Journal of Chemistry JURNAL RISET BISNIS DAN MANAJEMEN Majalah Kulit, Karet, dan Plastik Jurnal Sains dan Teknologi Pangan Journal of Food and Culinary
Suharman Suharman, Suharman
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Materials Science & Nanotechnology

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Pembuatan seal tabung gas karet alam dengan filler pasir kuarsa sebagai pengganti karbon hitam Suharman, Suharman; Harun, M.
Majalah Kulit, Karet, dan Plastik Vol 33, No 1 (2017): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.955 KB) | DOI: 10.20543/mkkp.v33i1.2123

Abstract

This research aimed to make natural rubber-based gas cylinder seals with quartz sand as the filler to replace carbon black. The experiments consisted of the use of 10 phr, 20 phr, 30 phr, 40 phr, and 50 phr of quartz sand. The gas cylinder seals produced underwent a test according to the Indonesian National Standard (SNI) 7655:2010. The test generated the following results: the value of hardness ranged from 51±6 to 60±5 Shore A, the value of tensile strength ranged from 67 to 72 kg/cm2, the value of elongation at break ranged from 414 to 457%, the value of the compression set ranged from 25 to 61%, after aging, and ozone resistance with no cracks. Natural rubber-based gas cylinder seals with quartz sand as the filler to replace carbon black met the requirements specified by SNI 7655:2010 in terms of the criteria of hardness, elongation at break, after aging and ozone resistance.Keywords: quartz sand, carbon black, gas cylinder seal. 
KAJIAN ORGANOLEPTIK MIE SUBTITUSI UBI JALAR ORANGE (Ipomea batatas L) Suharman, Suharman
Jurnal Sains dan Teknologi Pangan Vol 1, No 1 (2016): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.944 KB) | DOI: 10.33772/jstp.v1i1.1034

Abstract

The raw materials used in the manufacture of dry noodles are wheat flour high gluten. Excessive consumption of gluten will cause negative effects such as bloating, indigestion until symptoms such as severe irritable bowel syndrome. So the need for an alternative to a reduction in the consumption of wheat flour in making noodles with local food also take advantage of the Orange sweet potato. Organoleptic assessment using Random Design Complete with a combination of the proportions of flour and sweet potato Orange (70:30), (60:40), (50:50), (40:60), 100% wheat flour. The results showed that organoleptic judgment against the composition of wheat flour and sweet potato Orange in the manufacture of products the preferred noodles panelists found on treatment (composition of 50% wheat flour and sweet potato Orange 50%) with a score of 3.78% color (like), texture 4.02% (love), the scent of 3.40% (somewhat like) and taste 3.63% (like). It can be concluded the product substitution Orange sweet potato noodles composition most preferred panelists are present in the composition of 50% wheat flour and sweet potato Orange 50%. Keywords: Orange sweet potato, noodles, organoleptic.
Analisis Faktor Yang Mempengaruhi Keputusan Pembelian Konsumen Melalui Aplikasi Online Start-Up Di Kota Medan suharman, suharman
JURNAL RISET BISNIS DAN MANAJEMEN Vol 7, No 3 (2019): JRBM vol 7 no 3 2019
Publisher : Universitas Sam Ratulangi

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Abstract

This study aims to determine the factors that can influence consumer purchasing decisions in the Start-Up E-commerce application. The development of information technology continues to increase rapidly, including the e-commerce industry with many emerging start-up applications in Indonesia. The results of this study are the formation of five new factors namely Practical Factors, Comfort Factors, Buyer Characteristic Factors of Perception of Risk, and Product Availability Factors as needed. These factors can be a consideration for consumers in deciding on product purchases through the online Start-up applicationKeywords: Purchase Decision, Online Application, Start-up
Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Pertumbuhan Bakteri Asam Laktat pada Pembuatan Yogurt Telang Nadia, Lana Santika; Sutakwa, Adi; Suharman, Suharman
Journal of Food and Culinary Vol 3, No 1 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v3i1.3123

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh penambahan ekstrak bunga telang dan penambahan susu skim pada pertumbuhan bakteri asam laktat. Rancangan perconaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan tanpa dan penambahan ekstrak bunga telang (1% v/v). Pembuatan yogurt dan yogurt telang menggunakan susu skim (SS), susu pasteurisasi (SP), susu UHT(SU), susu pasteurisasi dengan penambahan 5% (b/v) bubuk skim (SPS), dan susu UHT dengan penambahan 5% (b/v) bubuk skim (SUS). Hasil analisa total BAL menunjukkan tidak berbeda nyata dan semua variabel tersebut sesuai dengan Standar SNI 2981:2009. Kesimpulannya, Penambahan ekstak bunga telang tidak menghambat pertumbuhan bakteri asam laktat namun juga tidak meningkatkan pertumbuhan BAL. Namun, asam laktat meningkat dengan penambahan ekstrak bunga telang. Dengan menambahkan susu skim dapat pula meningkatkan asam laktat pada yogurt.
Analisis Kadar Arsen (As) pada Sayur Kubis Hijau (Brassica oleracea L.) Pasca Erupsi Gunung Sinabung Cahyady, Boby; Taufik, Muhammad; Suharman, Suharman
ALCHEMY Vol 9, No 1 (2021): ALCHEMY: Journal of Chemistry
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/al.v9i1.11108

Abstract

ount Sinabung has had an impact on the lives of surrounding farmers after the eruption. One of the negative impacts is the exposure of plants and animals around them to dangerous chemical compounds, especially heavy metals. This work aimed to analyze the levels of arsenic (As) in green cabbage (Brassica oleracea L.) which was exposed after two months of the eruption. The sampling method was done using a simple random sampling technique at five points. The digestion process was carried out using hydrochloric acid and nitric acid. Arsenic analysis was performed using the atomic absorption spectroscopy (AAS) at 193.7 nm with vapor hydride generation accessories. Concentration of arsenic exposed to green cabbage at five sampling points was 0.4102, 0.4936, 0.4501, 0.6425, and 0.6534 mg/Kg. The results obtained were lower than the maximum limit of arsenic contamination in vegetables, namely 1.0 mg/Kg based on SNI No. 7387:2009.Keywords: arsenic, Brassica oleracea L, AAS, SNI, Mount SinabungGunung Sinabung memiliki pengaruh kepada kehidupan petani di sekitarnya pasca erupsi. Salah satu dampak negatifnya adalah terpaparnya tumbuhan dan hewan di sekitar terhadap senyawa kimia yang berbahaya, khususnya logam berat. Penelitian ini bertujuan untuk menganalisis kadar arsen (As) yang terdapat pada sayur kubis hijau (Brassica oleracea L.) yang terpapar setelah dua bulan erupsi. Pengambilan sampel dilakukan dengan menggunakan teknik simple random sampling di lima titik. Proses destruksi dilakukan dengan menggunakan asam klorida dan asam nitrat. Analisis arsen dilakukan dengan menggunakan atomic absorption spectroscopy (AAS) pada panjang gelombang 193,7 nm yang dilengkapi vapour hydride generation accessories. Kadar arsen yang terpapar pada sayur kubis hijau pada lima titik pengambilan sampel berturut turut sebesar 0,4102; 0,4936; 0,4501; 0,6425, dan 0,6534 mg/Kg. Kadar arsen yang diperoleh lebih rendah dari batas maksimum cemaran arsen dalam sayuran yakni 1,0 mg/Kg berdasarkan SNI No. 7387:2009.Kata kunci: arsen, Brassica oleracea L., AAS, SNI, Gunung Sinabung
Co-Authors Boby Cahyady Lana Santika Nadia M. Harun, M. MUHAMMAD TAUFIK Sutakwa, Adi