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Menampilkan 1–4 dari 4 artikel
Uji Kadar Protein pada Pakan Ikan Patin Menggunakan Metode Kjeldahl
Tiara Tiara
; Jon Efendi
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 5
(2025)
Feed is a key component in catfish (Pangasius hypophthalmus) cultivation because it directly affects the growth rate, health, and productivity of the fish. Among the various nutrients contained in feed, protein plays a crucial role, particularly in the formation and repair of fish body tissues. Adequate protein content supports optimal growth, while protein deficiency can reduce productivity. Therefore, analyzing protein levels in feed is essential to ensure its quality. This study aimed to anal...
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Analisis Kualitas Air Limbah Domestik Berdasarkan Parameter pH, Amonia, dan Chemical Oxygen Demand (COD) untuk Evaluasi Lingkungan
Nurul Hafifah
; Jon Efendi
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 5
(2025)
This study aims to analyze the quality of domestic wastewater based on three main parameters: pH, ammonia, and Chemical Oxygen Demand (COD). The wastewater samples were collected from an industrial area, chosen for its role as a primary source of domestic waste that can impact environmental quality. The pH was tested using potentiometry, while ammonia and COD concentrations were measured using UV-Vis spectrophotometry, a precise method for analyzing these substances. The results showed that the...
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Analisis Pengaruh Waktu terhadap Kualitas VCO (Virgin Coconut Oil) Berbau Tengik dan Berbau Harum Santan dengan Metode tanpa Pemanasan
Deffia Aryati Putri
; Dzakma Putri Alsa
; Ghina Khairiyah
; Tashania Zhahyra
; Della Rosalynna Stiadi
; Jon Efendi
Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian
Vol 2
, No 2
(2025)
This study aims to evaluate the effect of different settling times on the quality of Virgin Coconut Oil (VCO) produced without heating (cold process), by comparing two time variations: 3 hours and ±18 hours (variation 1) and 4 hours and ±24 hours (variation 2), through organoleptic tests (color, aroma, taste), acid value, and pH analysis. The results showed that VCO from variation 2 had better quality, with a clear color, a fresh coconut-like aroma, a pleasant taste, an acid value of 1.707 mg KO...
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Pengolahan Buah Kelapa (Cocos nucifera L) Menjadi VCO (Virgin Coconut Oil) dengan Cara Ekstraksi
Sri Rahayu Ningsih
; Jon Efendi
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 4
(2025)
Coconut is a plantation plant that grows and is widely spread in various regions of Indonesia. The processing of coconut fruit (Cocos nucifera L) into VCO (Virgin Coconut Oil) through the extraction process is a method used to obtain high-quality oil. health benefits, as well as antibacterial and antioxidant properties. This study aims to examine the extraction process in processing coconut into VCO. The process begins with the selection of fresh coconuts, then the coconuts are grated and squeez...
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