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Jurnal Penelitian Saintek
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Articles 5 Documents
Search results for , issue " Vol 8, No 1 (2003): April 2003" : 5 Documents clear
[Tis012(H20)24]Cls.HCl.7H20 SEBAGAI SUMBER TITANIUM UNTUK PREP ARASI ZEOLIT TITANIUM SILlKA T (TS-l) Sutrisno, Hari
Jurnal Penelitian Saintek Vol 8, No 1 (2003): April 2003
Publisher : Jurnal Penelitian Saintek

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Abstract

Titanium silicate of MFJ type (TS-J) has been synthesised by usingtetrapropyl ammonium hydroxide (TPAOH) as organic template, tetraethyl orthosilicate (TEOS) and [Ti80J] (H]O)uJCI8.HCI.7H]O as silicon and titanium source respectively by hydrothermal method, The zeolites have been characterised by using various well-known techniques such as X-Ray Diffraction (XRD) with WinPlotr Program, Scanning Electron Microscopy (SEM) with Electron Diffraction (ED), IR and Raman spectroscopy. The zeolite  of TS-J crystallises in the,orthorhombic  system,  space  group  Pnma,  with  a   =  20.044  A;b = 19.929 A; c = J3.400 A; a = p = y = 90°. It has been changed bycalsination (TS-JC) in the monoklinik sytem, space group P2/n.J.J, with a  = 20.068 A;  b  = J9.897 A;  c  = J 3.389 A,  a  = 90,024°; B> r= 90°.Keywords: Hydrothermal, TS-J, Titanium Silicate, Zeolite
ANALISIS GMR Ag-Fe PADA PEMBUATAN BAHAN SENSORMEDAN MAGNET DENGAN METODA IMPLANTASI ION Istiyono, Edi
Jurnal Penelitian Saintek Vol 8, No 1 (2003): April 2003
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Abstract

The national instrumental industries need support materials that have goodelectrical and magnetic properties. One is for sensor to measure magnetic field,  i. e.: magnetic layer. The experiment is to find  material for  magneticlayer that has high GMR ratio requiredfor sensor. The sample is an Ag-Fe thin film produced by ion implantation: silver implanted with iron ions at various doses from  1.5 x 1017 ions/em to 9.0 x 1017 ions/em and energyfrom 40 ke V to 100 ke V GMR is determined by four-point probe method inmagneticfield  Based on data analysis is conclused that: (1) Increasing of iron ions in Ag-Fe that produced by ion implantation causes decreasing of resistivity. Initially, increasing of annealing temperature causes decreasing of resistivity to minimum point, then the resistivity increases by increasing of annealing temperature; (2) Influence of ions dose, energy and annealing temperature to GMR: (a) Initially, increasing of iron ions increases GMR ratio to the maximum point, then the GMR ratio decreases, (b) Increasing of the ion energy that is used the GMR ratio produced decreases and (c) Increasing of annealing temperature can rise GMR ratio; (3) Ag-Fe for ion. dose of 6. 0 x 1017  ions/em, energy of 100 ke),  and annealing temperatureat 300 C has a minimum resistivity of (16.7 :f: 3) x 10.9 f2m and optimum of GMR ratio  of  6.49%.   Ag-Fe  in  the  condition  is  a good  material fot: magneticfield sensor; and (4) the curves of magnetoresistance are simetry and maximum resistance about magneticfield equal to zero.Keywords: sensor, ion implantation, ion dose, and GMR
PENENTUAN TITIK ISOSBESTIK DAN TETAPAN DISOSIASI SENYAWA p-NITROFENOL SECARA SPEKTROFOTOMETRI Pratomo, Heru
Jurnal Penelitian Saintek Vol 8, No 1 (2003): April 2003
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Abstract

The determined of isosbestic point from weak acids or weak bases areusually important for  indicator solutions. The indicators that used in acid-base titration have pH exactly, and this is usefulfor determine the end of titration. The aims of this research are  (1)  to determine ofwavelength on isosbestic point of p-nitro phenol, and (2) to determine of dissociation constant of p-nitro phenol. The determined of isosbestic has  done  with  spectrophotometric  method,  to  the  p-nitro  phenol solutions in several pH, at region of wavelength between 280 nm - 450 nm. In this research, indicate that the isosbestic point ofp-nitro phenol at the wavelength of 348 nm, and pH about 6.7. From this research also can be determined that the dissociation constant (KaYof p-nitro phenol is 6.48 x 10-8,not too different compared with K, literature, is7.08 x 10-8.Keywords: isosbestic point, dissociation constant, p-nitro phenol
KOEFISIEN NILAI NUTRISI lKAN DAN KERAGAMAN PLANKTON DANAU RAWAPENING JAWA TENGAH Sukiya, Sukiya
Jurnal Penelitian Saintek Vol 8, No 1 (2003): April 2003
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Abstract

The objective of the  research is  to  investigate the nutrition  vaLuecoefficient of fish  and plankton diversity of Rawapening Lake due to pollutant from inlet water. Research was conducted in west, middle and south sides of the lake. The independent variable was the physicochemical quality of the water body, and the dependent one was the nutrition value coefficient of fish  and plankton diversity. Samples were the mixture of 10 litres surface and 10 litres of  two-meter deep waterfor every station sampled. Temperature, clarity, total suspended solid and pH measured in situ. Microwinkler method was applied to measure alcalinity, DO and free  CO2 in water body. Identification of plankton diversity used the book of Fresh Water Biology by Edmonson published in 1966 and Planktonology by Sachlan published in 1978, the  nutrition  value coefficient of fish  was calculated  using Fulton formula.    Results show that 43 plankton and 16 necton species are investigated. Based on the coefficient of nutrition value it is concluded that Rawapening lake is consideredfeasiblefor  nilafish  (Oreochromys nilotica) to culture.Keywords: Rawapening Lake, nutrition value coefficient (NVC) offish, plankton.
PENGARUH PENAMBAHAN JUMLAH YEAST DAN LAMA WAKTU FERMENTASI TERHADAP VOLUME DONAT Mulyatiningsih, Endang
Jurnal Penelitian Saintek Vol 8, No 1 (2003): April 2003
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Abstract

This research is aimed at: 1) finding out the influence of increasing the amountof yeast and fermentation  time to the volume oj doughnuts, 2) finding  out the minimum amount of yeast effective in doughnut formula, and 3) finding out thelength of fermentation  time ideal for  each doughnut formula  with different percentage of yeast. The research uses experimental approach took place in the laboratory of Food Science, Department of Family Welfare Education, Faculty of Technology, Yogyakarta State University. Variables involved in this research consist of independent variables, i.e. different amount of yeast 1.1 %, 1.63%, and2.2%; length  of fermentation  time  45,  60,  75,  90,  105,  and  120;  and dependent variable  of the volume of doughnuts, controlling variable of thevolume of doughnuts beforefermentation. The mixing of ingredients to make the dough uses the straight dough method  The research is controlled by means of carefully scaling the ingredient using sartorial scale with the level of accuracy up to one milligram, standardizing the temperature while fermentation  and measuring the volume using the landscape method and. the data are analyzed further  by means  of  two-way Anava.  When any difference  is  obtained, the advanced-  test  Anava  is  performed  using  Duncans  Multiple  Range  Test(DMRT). The result of the research shows that: 1) there is significant difference of  the  doughnut  volume  based  on  various  amount  of yeast  and  length  of fermentation  time; 2) 1.1% of yeast  is still effective to enlarge the volume of doughnuts without any significant difference based on the analysis of DMRT on the three different formulations with 90-minutefermentation  time, and thus the ideal fermentation  time for  the three formulation  tested is 90 minutes because over 90 minutes the dough will have got over proofing.Keywords: amount of yeast, fermentation time, volume doughnuts

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