Jurnal Sains dan Terapan Kimia最新文献

{"title":"INVESTIGASI SIFAT MAGNET DAN LUAS PERMUKAAN BENTONIT TERMAGNETISASI SEBAGAI ADSORBEN CEPAT PISAH","authors":"Dyah Ayu Yatmi Utami Wardani, Akhmad Damsyik, Karelius Karelius, S. Suyanta, Dwi Siswanta","doi":"10.20527/jstk.v15i2.9726","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.9726","url":null,"abstract":"Bentonit merupakan material alam yang memiliki kecenderungan yang tinggi membentuk koloid, ukuran partikelnya yang dapat membesar sampai beberapa kali lipat jika terkontak dengan air dan membentuk suspensi, akan menimbulkan kesulitan dalam proses pemisahannya dari fasa cair setelah proses adsorpsi. Salah satu upaya untuk mengatasi kelemahan tersebut ialah dengan melakukan modifikasi bentonit menggunakan magnetit (Fe3O4), yang akan mengakibatkan adanya sifat kemagnetan pada material tersebut. Sifat kemagnetan ini diharapkan memudahkan pemisahan partikel–partikel bentonit termodifikasi setelah proses adsorpsi dapat dilakukan dengan mudah dan cepat menggunakan medan magnet eksternal. Dalam studi ini dikaji sifat kemagnetan bentonit termagnetisasi menggunakan instrumen VSM (Vibrating Sample Magnetometer) dan dikaji luas permukaan bentonit teraktivasi dan bentonit termagnetisasi menggunakan SSA (Surface Sorption Analyzer) berdasarkan persamaan BET.Hasil penelitian menunjukkan bahwa analisis VSM memberikan nilai Ms pada Fe3O4 murni lebih besar (64 emu/g) dibandingkan bentonit termagnetisasi (11 emu/g). Berdasarkan data analisis SSA diperoleh bahwa sampel bentonit termagnetisasi memiliki luas permukaan spesifik yang lebih kecil bila dibandingkan dengan bentonit teraktivasi, yaitu masing-masing sebesar 222 dan 138 m2/g.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81215926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"IDENTIFIKASI SENYAWA HASIL TRANSESTERIFIKASI MINYAK GORENG BEKAS TERKATALISIS KALSIUM OKSIDA DAN PENGARUHNYA PADA KARAKTERISTIK BIODIESEL","authors":"Ika Kusuma Nugraheni, Kurnia Dwi Artika, Rusuminto Syahyuniar","doi":"10.20527/jstk.v15i2.9605","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.9605","url":null,"abstract":"Telah dilakukan penelitian mengenai identifikasi senyawa hasil transesterifikasi minyak goreng bekas terkatalisis CaO. Transesterifikasi dilakukan untuk mengubah minyak goreng bekas yang hingga saat ini belum termanfaatkan, menjadi bahan bakar biodiesel. Kalsium Oksida (CaO) yang merupakan katalis heterogen dan mudah didapat digunakan sebagai katalis dalam penelitian ini. CaO diaktivasi secara fisika dengan dikalsinasi pada suhu 550-950 OC selama 4 jam. Transesterifikasi dilakukan menggunakan methanol dengan rasio molar minyak : methanol 1:12.  Variasi katalis yang ditambahkan sebesar 1%, 2,5%, 5%, 7,5% dan 10% dari berat minyak. Transesterifikasi dilakukan pada sistem refluks dengan suhu pemanasan 60 oC selama 30 menit dan didiamkan 24 jam. Metil ester yang dihasilkan dianalisis menggunakan GCMS untuk diketahui kandungan senyawanya dan diuji nilai densitas dan viskositasnya. Hasil penelitian menunjukkan bahwa persentase terbesar kandungan senyawa metil ester yang dihasilkan adalah golongan asam palmitat (asam heksadekanoat) dan asam oleat (9-octadecenoic acid). Adanya  senyawa tertinggi ini tidak memberikan pengaruh signifikan terhadap nilai densitas dan viskositas Biodiesel","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84711464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KAJIAN VARIASI KONSENTRASI NaOH DALAM EKSTRAKSI SILIKA DARI LIMBAH SEKAM PADI BANJAR JENIS “PANDAK”","authors":"Dwi Rasy Mujiyanti, Dahlena Ariyani, Nurul Paujiah","doi":"10.20527/jstk.v15i2.10373","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.10373","url":null,"abstract":"Telah dilakukan kajian variasi konsentrasi NaOH dalam ekstraksi silika dari limbah sekam padi Banjar jenis “Pandak”. Penelitian ini bertujuan untuk mendapatkan data ilmiah dari pengaruh variasi konsentrasi NaOH terhadap kemurnian silika serta hasil karakterisasi berdasarkan Fourier Transform Infrared Spectroscopy (FTIR) dan X-Ray Fluoresence (XRF). Metode penelitian yang dilakukan menggunakan sekam yang berasal dari Desa Kurau Kabupaten Tanah Laut dengan melewati proses pembakaran untuk menghasilkan abu sekam padi Pandak dan dilanjutkan proses ekstraksi dengan variasi konsentrasi NaOH 1,0 M; 1,5 M; 2,0M; 2,5M; 3,0M. Hasil pembakaran dari sekam padi Pandak diperoleh abu dengan rendemen sebesar 22,14% dengan hasil ekstraksi silika tertinggi pada konsentrasi NaOH 3,0M yaitu seberat 6,1377 gram dengan rendemen sebesar 61,3764%. Kemudian untuk hasil karakterisasi identifikasi gugus fungsi berdasarkan FTIR menunjukkan bahwa abu dan silika dari sekam padi Pandak memiliki gugus dominan yaitu gugus silanol (Si-OH) dan siloksan (Si-O-Si), sedangkan untuk karakterisasi komposisi menggunakan XRF senyawa silika memiliki persentase tertinggi yaitu sebesar 48,600% yang diperoleh pada konsentrasi NaOH 2,0M.Kata kunci: abu sekam padi Pandak, ekstraksi, silika.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75930373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS PROKSIMAT DAN FITOKIMIA BUAH PEDADA (Sonneratia ovata Back.)","authors":"Maria Dewi Astuti, Mahrita Wulandari, Kholifatu Rosyidah, Radna Nurmasari","doi":"10.20527/jstk.v15i2.10728","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.10728","url":null,"abstract":"Analisis proksimat dan fitokimia buah pedada (Sonneratia ovata Back.) telah dilakukan.  Analisis proksimat meliputi penetapan kadar air, abu, protein, lemak dan karbohidrat. Analisis fitokimia meliputi skrining fitokimia dan penetapan kadar saponin dan flavonoid. Hasil penelitian menunjukkan buah pedada memiliki kadar air 64,28%, abu 1,04%, lemak 1,80%, protein 9,33%, dan karbohidrat 2,19%. Skrining fitokimia menunjukkan buah pedada mengandung flavonoid, saponin, karotenoid dan steroid. Kadar saponin sebesar  0,99% dan kadar flavonoid sebesar 23,077 mgEQ/g.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73686521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ESTERIFIKASI GLISEROL MENJADI TRIBUTIRIN MENGGUNAKAN 4-(N,N-DIMETILAMINO)-PIRIDINA (DMAP)","authors":"Kamilia Mustikasari, Maulisa Rahmah, Devia Salastiansyah Elwaty, Edi Mikrianto, M. Astuti, Radna Nurmasari","doi":"10.20527/jstk.v15i2.9775","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.9775","url":null,"abstract":"Penelitian tentang sintesis tributirin menggunakan DMAP telah dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi perbandingan mol antara gliserol: butanoil klorida dan variasi DMAP terhadap reaksi esterifikasi antara gliserol dan butanoil klorida. Variasi perbandingan mol gliserol: butanoil klorida yang digunakan 1: 5; 1: 7; 1: 9; dan 1:11, sedangkan variasi DMAP yang ditambahkan adalah 0; 3,75; 5; dan 6,25%. Perbandingan rasio mol gliserol: butanoil klorida menggunakan katalis DMAP optimal pada 1: 3, dengan tributirin yang dihasilkan sebesar 55,23% (% GC). Semakin besar perbandingan mol gliserol: butanoil klorida yang ditambahkan, semakin kecil tributirin yang dihasilkan. Begitu juga dengan penambahan DMAP, semakin besar DMAP yang ditambahkan maka semakin kecil tributirin yang dihasilkan.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89371034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UJI NILAI GIZI DAN KAPASITAS ANTIOKSIDAN PADA LOLOH TANAMAN CEMCEM (Spondias Pinnata (L.F) Kurz.) DAERAH DESA BEBALANG, KECAMATAN BANGLI, KABUPATEN BANGLI, BALI","authors":"I. W. T. Aryasa, N. P. Artini, Putu Gede Ayu Erika Juliari","doi":"10.20527/jstk.v15i2.10345","DOIUrl":"https://doi.org/10.20527/jstk.v15i2.10345","url":null,"abstract":"Masyarakat Bali tentunya sudah tidak asing lagi dengan minuman penuh khasiat yang bernama Loloh Cemcem. Minuman khas desa terbersih di Bali, yakni Penglipuran, Bangli ini merupakan minuman sejenis jamu yang kini sudah tersohor di seluruh wilayah luar Bangli. Daun cemcem adalah tanaman herbal yang diolah sebagai bahan baku untuk membuat loloh cemcem. Mulai dari memetik daun cemcem, mencuci, kemudian dimasukan ke dalam mesin penggilingan selanjutnya disaring untuk mendapatkan sarinya. Loloh cemcem memiliki rasa asam, manis, asin dan sedikit pahit. Rasa asam dari loloh cemcem didapat dari komposisi tamarin alias buah asam. Kemudian rasa manis dan asin didapat dari komposisi gula juga garam. Sedangkan rasa pahit didapat dari daun cemcem. Dari latar belakang tersebut perlu dilakukan penelitian untuk melihat nilai gizi dan kapasitas antioksidan dar loloh cemcem.  Untuk melakukan penelitian ini dialakukan dengan beberapa metode analisis untuk penentuan kadar protein mengggunakan metode Kjeldahl, penentuan kadar karbohidrat menggunakan metode anthrone, penentuan kadar lemak menggunakan metode titrasi, penentuan vitamin C menggunkan metode spektrofotometri UV-Vis dan menentukan kapasitas antioksidan menggunakan metode DPPH. Dari pengujian didapatkan hasil loloh cemecem 1 dan loloh cemcem 2 untuk kadar protein sebesar 0,7631% dan  0,7647%, untuk kadar karbohidrat  sebesar 4,2779% dan 3,1700%, untuk kadar lemak sebesar 0,0087% dan 0,0017%, kadar vitamin C sebesar  26,7932 mg/100 g dan 27,0748 mg/100 g, dan kapasitas antioksidan sebesar 23,50 mg/L GAEAC dan 25,38 mg/L GAEAC.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85725990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"TEKNIS PRODUKSI PEMBENIHAN DAN PENDEDERAN IKAN LEMON ALGAE EATER Gyrinocheilus aymoneiri DI ADE’S FISH FARM, KABUPATEN BOGOR, JAWA BARAT","authors":"C. E. Indriastuti, M. R. Prigunawan","doi":"10.29244/jstsv.10.2.14-29","DOIUrl":"https://doi.org/10.29244/jstsv.10.2.14-29","url":null,"abstract":"ABSTRACTLemon fish Algae Eater is one of the aquarium fish which is well-known as Algae Eater. The Lemon Algae Eater is placed in a pond measuring 2 m x 3 m x 0.8 m, with a water height of 50 cm. For optimum health, feed the Algae Eater with Feng Li pellets by having a restricted feeding method or this can also be limited to 5% from the brood fish weight. The semi-natural hatchery of Lemon fish Algae Eater is needed. An aquarium (100cm x 60 cm x 50 cm) with a water height of 30 cm is needed for the hatchery of Lemon fish Algae Eater eggs. The average fecundity of Lemon fish Algae Eater eggs produced in 1 spawning can reache up to 84 742 eggs with the average of Fertilization Rate is 79%, the Hatching Rate is 83%, and the Survival Rate is 74%. The Lemon Algae Eater eggs will hatch in 10-12 hours. Fish nursery of lemon fish algae eater is used pond measures 3 m x 2 m x 1.5 m. The freshly hatched larvae are harvested at the age of 30 days and 45 days with a size of 1.2-1.5 cm/fish and 2.5-3 cm/fish. \u0000ABSTRAKLemon algae eater merupakan salah satu ikan aquarium yang dikenal sebagai pemakan alga. Pemeliharaan ikan lemon algae eater dilakukan pada bak beton yang berukuran 2 m x 3 m x 0.8 m, dengan tinggi air 50 cm. Pakan yang diberikan berupa  pelet feng li dengan metode pemberian pakan restricted atau metode dibatasi dengan 5% dari bobot induk. Pemijahaan induk ikan lemon algae eater dilakukan secara semi alami. Wadah penetasan telur ikan lemon algae eater menggunakan akuarium ukuran 100 cm x 60 cm x 50 cm dengan tinggi air  30 cm. Rata-rata fekunditas telur ikan lemon algae eater yang dihasilkan dalam 1 kali pemijahan mencapai 84 742 butir telur dengan memiliki nilai rata-rata Fertilization Rate sebesar 79%, Hatching Rate sebesar 83%, dan Survival Rate sebesar 74%. Telor ikan lemon algae eater akan menetas dalam waktu 10-12 jam. Kegiatan pendederan ikan lemon algae eater menggunakan wadah bak beton yang berukuran 3 m x 2 m x 1.5 m. Benih yang dipanen berumur 30 hari dan 45 hari dengan ukuran 1.2  -1.5 cm/ekor dan 2.5 - 3 cm/ekor.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78976959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH METODE EKSTRAKSI DAN POLARITAS PELARUT TERHADAP KADAR FENOLIK TOTAL DAUN KERSEN (Muntingia calabura L)","authors":"Wina Yulianti, Gilang Ayuningtyas, R. Martini, Ika Resmeiliana","doi":"10.29244/jstsv.10.2.41-49","DOIUrl":"https://doi.org/10.29244/jstsv.10.2.41-49","url":null,"abstract":"ABSTRACTThe method of extraction and the type of solvent used during extraction will influence effectiveness of the extraction and compound extracted. The aim of this research was determined the effect of extraction methode and solvent polarity on total phenolic content of cherry leaves (Muntingia calabura L). Extraction of cherry leaves used maceration and soxhelation methods with ethanol and chloroform as solvents. The total phenolic contain was determined by visible spechtrophotometer at 765 nm. It has been showed that the soxhletation method was a higher yield value than the maceration methods with the highest yield value showed by ethanol extract, it was 13,29% w/w. Otherwise maceration method showed a higher total phenolic contain with the highest total phenolic contain showed by ethanol extract, it was 10,70% GAE.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90980246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PREFERENSI KONSUMEN TERHADAP DAGING AYAM BROILER DI ERA NEW NORMAL","authors":"Danang Priyambodo, Intani Dewi, Gilang Ayuningtyas","doi":"10.29244/jstsv.10.2.83-97","DOIUrl":"https://doi.org/10.29244/jstsv.10.2.83-97","url":null,"abstract":"The purpose of this study was to determine consumer attitudes towards the attributes of fresh chicken meat and frozen chicken meat and to analyze the factors that influence consumers in purchasing decisions for fresh chicken meat and frozen chicken meat in the city of Bogor in the new normal era. This research was conducted in October-Desember 2020. Data obtained from 250 respondents who usually buy broiler chicken meat and is divided into several areas namely modern market, traditional market, and chicken selling places around the city of Bogor. The sample of respondents in the study was chosen purposively and the data collection technique used a survey method through direct interviews based on the questions contained in the questionnaire. The data were analyzed with descriptive analysis and Fishbein models. The result of the study concluded that: 1) Broiler meat consumers were mostly female of adult age and married, has the last education of senior high school, works as a housewife and has an income of less than IDR 1.000.000. 2) All broiler meat consumers carry out all stages of purchasing decisions. 3) The factors that influence the purchase of broiler chicken meat with the highest average score (4.42) are based on health factors. 4) Based on the Fishbein model, the highest average value (Ao) is found in fresh meat products, which means that respondents in the city of Bogor in the new normal era prefer fresh chicken meat products to frozen chicken meat products.","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82710139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PERANCANGAN PROGRAM EKOWISATA KERAJINAN TANGAN KOTA PALEMBANG PROVINSI SUMATERA SELATAN","authors":"Kania Sofiantina Rahayu, Anida Shafa Salsabila Putri","doi":"10.29244/jstsv.10.2.1-13","DOIUrl":"https://doi.org/10.29244/jstsv.10.2.1-13","url":null,"abstract":"ABSTRAKKota Palembang memiliki keanekaragaman sumberdaya budaya. Kesenian merupakan salah satu unsur budaya yang mencerminkan ciri khas suatu daerah asal kesenian. Kerajinan tangan merupakan salah satu kesenian Kota Palembang yang berpotensi sebagai daya tarik wisata. Ekowisata kerajinan tangan memiliki pengaruh dalam melestarikan produk kerajinan, meningkatkan perekonomian dan mensejahterakan para pengrajin tradisional di Kota Palembang. Tujuan penelitian ini adalah menginventarisasi dan mengindentifikasi sumberdaya kerajinan tangan di kota Palembang agar dapat dijadikan objek dalam rancangan program ekowisata di Kota Palembang Provinsi Sumatera Selatan. Metode yang digunakan yaitu studi literatur, wawancara, observasi langsung dan penyebaran kuisioner. Sumber daya wisata kerajinan tangan yang diinventarisasi terbagi menjadi dua klasifikasi yaitu kerajinan bahan keras dan bahan lunak. Terdapat empat kerajinan tangan di Kota Palembang yaitu terdiri dari satu kerajinan bahan keras dan tiga kerajinan bahan lunak. Sumber daya kerajinan tangan dianalis berdasarkan tujuh indikator penilaian Avenzora (2008) untuk mendapatkan hasil penilaian potensi sumber daya kerajinan tangan unggulan. Potensi kerajinan unggulan di Kota Palembang yaitu kerajinan Laker, Kain Songket, Kain Jumputan dan Ukir Kayu. Berdasarkan hasil identifikasi menunjukkan bahwa stakeholders setuju dan siap jika kerajinan tangan kota Palembang dimasukan ke dalam objek program ekowisata. Program Ekowisata dirancang dengan konsep eksplorasi kerajinan tangan yang melibatkan interaksi antara wisatawan dengan para pengrajin. Adanya program ekowisata kerajinan tangan ini diharapkan dapat merangsang pertumbuhan ekonomi kawasan dengan kapasitas masyarakat untuk mengelola sumberdaya. \u0000ABSTRACTPalembang City has the diversities of cultural resources. Art is the cultural element that reflects the characteristics of an area. The Handicraft is one of Palembang City's arts which has the potential as a tourist attraction. Handicraft ecotourism has the influences in preserving the handicraft products, improving the economy, and the welfare of traditional craftsmen in Palembang City. This research purpose is to inventory and identify the handicraft resources in Palembang city so that they can be used as objects in the ecotourism program design in Palembang City, South Sumatra Province. The method used is literature study, interview, direct observation, and the questionnaire distribution. The handicraft tourism resources that are inventoried are divided into two classifications, namely the handicrafts with hard materials and soft materials. There are four handicrafts in Palembang City, consisting of one hard material handcraft and three soft material handicrafts. The handicraft resources were analyzed based on the seven assessment indicators from Avenzora (2008) to get the results of the superior handicraft resources potential assessment. The superior handicrafts potentials in Palembang are Laker, Songket","PeriodicalId":17766,"journal":{"name":"Jurnal Sains dan Terapan Kimia","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81085643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}