JURNAL SAINS NATURAL最新文献

{"title":"STATUS KUALITAS AIR TANAH DI KELURAHAN PEDURENAN, KECAMATAN MUSTIKAJAYA, BEKASI TIMUR","authors":"Maulin Inggraini, Siti Nurfajriah, Pangeran Andareas","doi":"10.31938/JSN.V6I2.161","DOIUrl":"https://doi.org/10.31938/JSN.V6I2.161","url":null,"abstract":"Status of  Ground Water Quality in The Village of Pedurenan, Mustikajaya District, East BekasiSanitation and poor hygiene practice and unsafe drinking water contributes to 88% of childhood deaths from diarrhea in worldwide. For children who survive often suffer from diarrhea contribute to nutritional problems, preventing children to be able to achieve their maximum potential. According to the Basic Health Research (Riskesdas) in 2013, the incidence and prevalence of diarrhea for all age groups in Indonesia is 3,5% and 7,0%. Respectively the incidence of diarrhea is closely associated with the quality of sanitation and groundwater used by society. This study aimed to determine the quality of water used for sanitation especially groundwater, in Sub Pedurenan, District Mustikajaya, East Bekasi. Results showed that groundwater quality inspection using the Most Probable Number (MPN) in RW 02, Village and District Pedurenan Mustikajaya, there were 4 samples were negative of coliform, and 25 coliform positive samples, with the highest number of 1100 cells / 100 mL. This indicates that ground water for sanitation and groundwater of sampling locations are generally contaminated by coliform bacteria.Keywords: groun water, coliform, diarrhea, water quality, MPN ABSTRAK Sanitasi dan perilaku kebersihan yang buruk serta air minum yang tidak aman berkontribusi terhadap 88% kematian anak akibat diare di seluruh dunia. Bagi anak-anak yang bertahan hidup, seringnya menderita diare berkontribusi terhadap masalah gizi, sehingga menghalangi anak-anak untuk dapat mencapai potensi maksimal mereka. Menurut hasil Riset Kesehatan Dasar (Riskesdas) tahun 2013, insiden dan prevalensi diare untuk seluruh kelompok umur di Indonesia adalah 3,5% dan 7,0%. Kejadian diare sangat erat kaitannya dengan kualitas sanitasi dan air tanah yang digunakan masyarakat. Penelitian ini bertujuan untuk mengetahui kualitas air yang digunakan untuk sanitasi serta air tanah khususnya di Kelurahan Pedurenan, Kecamatan Mustikajaya, Bekasi Timur. Hasil menunjukkah bahwa pemeriksaan kualitas air tanah menggunakan metode Most Probable Number (MPN) di RW 02 Kelurahan Pedurenan dan Kecamatan Mustikajaya, terdapat 4 sampel yang negatif coliform, dan 25 sampel positif coliform, dengan jumLah tertinggi 1100 sel/100 mL. Hal ini mengindikasikan bahwa air tanah untuk sanitasi dan air tanah di lokasi pengambilan sampel umumnya tercemar oleh bakteri coliform.Kata Kunci: Air tanah, coliform, diarrhea, Kualitas Air, MPN","PeriodicalId":17812,"journal":{"name":"JURNAL SAINS NATURAL","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78033895","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":"BIJI BUAH BISBUL (Diospyros blancoi) SEBAGAI BIOSORBEN Cr(III)","authors":"N. Ariesta, Rifansyah Rifansyah, Dian Arrisujaya, M. Maslahat","doi":"10.31938/jsn.v8i2.157","DOIUrl":"https://doi.org/10.31938/jsn.v8i2.157","url":null,"abstract":"Velvet Apple Fruit Seeds (Diospyros blancoi) as Biosorbent of Cr(III)          Velvet Apple Fruit (Diospyros blancoi) has not been explored more in Indonesia. The purpose of research was to explore the use of Velvet Apple Fruit seeds as adsobent of Cr(III) in waste. Biosorbent of velvet apple fruit seeds in removing Cr (III) metal ions has been investigated using batch method. Several parameters were used to determine absorption optimum conditions such as solution pH, contact time and biosorbent dosage. Langmuir, Freundlich and Temkin isotherm models were used in determining biosorption equilibrium. FTIR and SEM-EDX were used to characterize the velvet apple fruit seeds biosorbent. The equilibrium adsorption isotherms showed the velvet apple fruit seeds biosorbent had a maximum adsorption capacity of 5.592 mg/g. The adsorption efficiency of Cr (III) ion by velvet apple fruit seeds was 81.78%. The results showed that velvet apple fruit seeds potentially as an alternative low-cost biosorbent for removing heavy metal ions in solution.Keywords: biosorption, heavy metals, alternative biosorbent, waste water treatmentABSTRAK          Buah bisbul di Indonesia belum tereksplor dengan baik potensinya. Tujuan penelitian adalah untuk megetahui potensi biji buah Bisbul sebagai adsorben logam Cr(III) pada limbah. Biosorben biji buah bisbul (Diospyros blancoi) dalam menyerap ion logam Cr(III) telah diteliti dengan menggunakan metode batch. Beberapa parameter digunakan untuk menentukan kondisi optimum penyerapan seperti pH larutan, waktu kontak dan dosis biosorben. Model isoterm Langmuir, Freundlich dan Temkin dipakai dalam menentukan kesetimbangan biosorpsi. FTIR dan SEM-EDX digunakan dalam mengkarakterisasi biosorben biji buah bisbul. Isoterm adsorpsi kesetimbangan menunjukkan biosorben biji buah bisbul mempunyai kapasitas adsorpsi maksimum 5,592 mg/g. Efisiensi penyerapan ion Cr(III) oleh biji buah bisbul mencapai 81,78%. Hasil penelitian menunjukkan bahwa biji buah bisbul berpotensi sebagai alternatif biosorben murah dalam menghilangkan ion logam berat dalam larutan.Kata kunci: biosorpsi, logam berat, alternatif biosorben, pengolahan air limbah","PeriodicalId":17812,"journal":{"name":"JURNAL SAINS NATURAL","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76170801","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":"STABILISASI WARNA KAYU TUSAM (Pinus merkusii Jungh. & de Vriese) DAN KEMIRI (Aleurites moluccanus (L.)Willd.)","authors":"A. Ismanto","doi":"10.31938/jsn.v7i1.164","DOIUrl":"https://doi.org/10.31938/jsn.v7i1.164","url":null,"abstract":"Wood-Color Stabilization of Pine (Pinus merkusii Jungh. & de Vriese) and Pecan (Aleurites moluccanus (L.)Willd.)Wood Discoloration are generally caused by biological or non-biological factors in origin particulary for bright color wood such as pine and pecan. This paper evaluates the discoloration of normal pine wood (P. merkusii Jungh. & de Vriese) and pecan wood (Aleurites moluccanus (L.) Willd.) and find appropriate chemical treatments to maintain its natural wood color. Chemical treatments studied includes sodium suphite (SS), sodium bicarbonate (SB), sodium chloride (SC), stannous chloride(ST), and methylene bis thiocyanate (MBT) each solution with level of 2, 3, and 4%. Wood color value before and after chemical treatments were measured using CDX’s colour differencemeter based on three-dimensional color value CIELab (L*, a*, b*). Research showed that pine wood had a brightness value (L *) higher than the pecan wood. Value L * in between pine wood ranged from 70.6 to 78.1 (SB, Outdoor-MBT, indoor), while at pecan wood was from 56.6 to 72.6 (SB, Outdoor-Untreated). The value of the color difference (ΔE) obtained the highest onthe stannous chloride brushed wood and the lowest value was found on untreated. In other chemical treatment had a more low moreΔE value, thus maintaining the hearts potentially natural color of wood.Keywords: Wood species, brightness value (L*), color difference value (∆E*), color degradation, blue stain   ABSTRAKDegradasi warna disebabkan oleh faktor-faktor biologis atau non-biologis khususnya pada kayu berwarna cerah seperti pinus dan kemiri. Tulisan ini mengevaluasi degradasi warna kayu pinus (P. merkusii Jungh. & de Vriese) dan kayu kemiri (A. moluccanus (L.) Willd.) normal, dan mempelajari bahan kimia dan metode yang tepat untuk mempertahankan warna alami kayu. Larutan kimia yang digunakan dalam penelitian ini yaitu sodium sulfit (SS), sodium bikarbonat (SB), sodium klorida (SC), stanium klorida (ST), dan metilen bistiosianat (MBT) masing-masing dengan kadar 2, 3, dan 4%. Nilai warna kayu sebelum dan sesudah perlakuan diukur menggunakan alat pengukur warna Colour Difference Meter CDX menggunakan sistem tiga dimensi CIE Lab (L*, a*, b*). Hasil penelitian menunjukkan bahwa kayu tusam memiliki nilai kecerahan (L*) lebih tinggi dibandingkan dengan kayu kemiri. Nilai L* pada kayu tusam berkisar antara 70,6-78,1 (SB, di luar ruangan-MBT, di dalam ruangan), sedangkan pada kayu kemiri adalah 56,6-72,6 (SB, di luar ruangan-kontrol). Nilai perbedaan warna (ΔE) tertinggi didapatkan pada kayu yang dilabur stanium klorida dan nilai yang terendah dijumpai pada kontrol. Pada perlakuan kimia lainnya memiliki nilai ΔE lebih rendah, sehingga berpotensi dalam mempertahankan warna alami kayu.Kata kunci: Jenis kayu, nilai kecerahan, nilai perbedaan warna, degradasi warna, jamur biru","PeriodicalId":17812,"journal":{"name":"JURNAL SAINS NATURAL","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90337135","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":"OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK","authors":"Rtm Sutamihardja, Nia Yuliani, Oktavio Rosani","doi":"10.31938/jsn.v8i2.158","DOIUrl":"https://doi.org/10.31938/jsn.v8i2.158","url":null,"abstract":"Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder           Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK           Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin","PeriodicalId":17812,"journal":{"name":"JURNAL SAINS NATURAL","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88972931","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}