{"id":1824,"date":"2020-07-14T11:42:42","date_gmt":"2020-07-14T03:42:42","guid":{"rendered":"http:\/\/kimia.fmipa.untad.ac.id\/?page_id=1824"},"modified":"2025-06-11T06:13:18","modified_gmt":"2025-06-11T06:13:18","slug":"daftar-penelitian-dosen-yang-melibatkan-mahasiswa","status":"publish","type":"page","link":"https:\/\/kimia.fmipa.untad.ac.id\/?page_id=1824","title":{"rendered":"Daftar Penelitian Dosen yang Melibatkan Mahasiswa"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

NO<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n<\/td>\n

\n

DOSEN<\/strong><\/p>\n<\/td>\n

\n

NAMA MAHASISWA<\/strong><\/p>\n<\/td>\n

\n

JUDUL SKRIPSI<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

1<\/p>\n<\/td>\n

\n

Dra. Nurhaeni, M.Si<\/p>\n<\/td>\n

\n

Toman Sawiri<\/p>\n

G30112051<\/p>\n<\/td>\n

\n

Optimasi derajat deasetilasi kitosan cangkang keong sawah (Pila ampulaceae<\/em>)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

YUSAK DURUKA<\/p>\n

G 301 14 008<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n

PEMANFAATAN KITOSAN DARI LIMBAH CANGKANG KEONG SAWAH (Pila ampullace)<\/em>TERHADAP ADSORBSILOGAM TIMBAL (Pb)<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

FISTY SUMANGKUT<\/p>\n

(G 301 14 001)<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

PENGARUH SUHU INKUBASI TERHADAP AKTIVITAS LIPASE DAUN PEPAYA (Carica papaya <\/em>L) YANG DIAMOBILISASI DENGAN PASIR LAUT<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Reinaldy A.B Pangkey<\/p>\n

G30112029<\/p>\n<\/td>\n

\n

Hidrolisis Enzimatik Kitosan Keong Sawah (Pila ampulaceae<\/em>) terhadap Berat Molekul Hidrolisat<\/p>\n<\/td>\n<\/tr>\n

\n

2<\/p>\n<\/td>\n

\n

Dr. Ahmad Ridhay, S.Si., M.Si<\/p>\n<\/td>\n

\n

OKTARIANI<\/p>\n

G 301 15 021<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

ISOLASI DAN KARAKTERISASI SENYAWA METABOLIT SEKUNDER SERTA UJI AKTIFITAS ANTIBAKTERI EKSTRAK n<\/em>-HEKSAN KAYU BATANG NANGKA (Artocarpus heterophyllus <\/em>Lamk.)TERHADAP BAKTERI Staphylococus aureus<\/em> dan Escherichia col<\/em><\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Musdalifa<\/p>\n

G30112033<\/p>\n<\/td>\n

\n

Pengaruh Konsentrasi NaOH dan Suhu Terhadap Proses Sintesis O-Karboksimetil Kitosan dan Aplikasinya Sebagai Antibakteri<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Beny Kosakaoy<\/p>\n<\/td>\n

\n

Ekstraksi dan Karakterisasi\u00a0 Gelatin dari Kulit Ikan Cakalang (Katsuwonus pelamis<\/em>)<\/p>\n<\/td>\n<\/tr>\n

\n

3<\/p>\n<\/td>\n

\n

Ni Ketut Sumarni, S.Si., M.Si<\/p>\n<\/td>\n

\n

Kostriana Daniel<\/p>\n

G30111036<\/p>\n<\/td>\n

\n

Penentuan Masa Kadaluarsa Likopen dari Buah Tomat (Lycopersicum pyforme<\/em>) Tercampur Maltodekstrin dalam Kemasan Kapsul<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Novitaliani Kea<\/p>\n

G30112049<\/p>\n<\/td>\n

\n

Mikroenkapsulasi Ekstak Likopen\u00a0 Buah Tomat (Lycopersicum pyriforme<\/em>) Tersalut Tepung Rumput Laut (Eucheuma cottoni<\/em>)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Yana Silvia Mauru<\/p>\n

G30114036<\/p>\n<\/td>\n

\n

Efisiensi Mikroenkapsulasi Ekstrak Etanol Kelopak Bunga Rosella (Hibiscus sabdariffa<\/em> L) Tersalut Karagenan Kasar (Eusheuma cottoni<\/em>)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Asri Jaya<\/p>\n

G30113036<\/p>\n<\/td>\n

\n

Ekstraksi dan Karakterisasi Karagenan Kasar Ruput Laut (Euheuma cottoni)<\/p>\n<\/td>\n<\/tr>\n

\n

4<\/p>\n<\/td>\n

\n

Drs. Syaiful Bahri, M.Si<\/p>\n<\/td>\n

\n

Elsy Tepare<\/p>\n

G30111017<\/p>\n<\/td>\n

\n

Aplikasi Biosorben Kulit Ubi Kayu (manihot Utillisima Pohl<\/em>) Dalam Penyerapan Ion Fe (III) pada Air Payau<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Christin Widya Lestari<\/p>\n

G30112053<\/p>\n<\/td>\n

\n

Uji AKtivitas Enzim Mananase dari Aspergillus niger <\/em>Menggunakan Substrat Umbi Gadung (Dioscorea hispida Dennts) <\/em>pada berbagai pH dan Waktu Fermentasi<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Rifka Aulia<\/p>\n

G30113015<\/p>\n<\/td>\n

\n

Uji Aktivitas Ekstrak Kasar Enzim Lipase Secara fermentasi dengan Aspergillus niger <\/em>Menggunakan Substrat Kelapa Parut Bebas Protein<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Moh. Rifaldi Aprianto<\/p>\n

G30112027<\/p>\n<\/td>\n

\n

Pengaruh pH dan Waktu Fermentasi pada Media Padat\u00a0 Substrat Ampas Kelapa Bebas Lemak dan Protein dengan Aspergillus niger<\/em> untuk Menghasilkan Enzim Mannanase<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Nur Pita Ashari<\/p>\n

G30113031<\/p>\n<\/td>\n

\n

Aktivitas Enzim Mannanase dari Substrat Ampas Kelapa bebas Lemak dan Protein pada Berbagai Variasi Kadar Air dan Suhu\u00a0 Fermentasi Menggunakan Aspergillus niger<\/em><\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Nur Annisa H. Sulano<\/p>\n

G30113001<\/p>\n<\/td>\n

\n

Produksi N-Asetilglukosamin dari Kitin Menggunakan Enzim Kitinase Kasar dari Isolat Bakteri Sumber Air Panas Bora<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Muh. Arif Ardianto<\/p>\n

G30112038<\/p>\n<\/td>\n

\n

Ekstraksi Galaktomanan dari Ampas Kelapa<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Siska Shintia Tobigo<\/p>\n

G30115004<\/p>\n<\/td>\n

\n

Uji Prebiotik Produk Hidrolis Ekstrak Selulosa Pelepah Batang Pisang Kepok (Musa paradisiacal Linn) oleh Enzim \u03b2-amilase<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Hardiyanti<\/p>\n

G30112047<\/p>\n<\/td>\n

\n

Pengaruh Kadar Air dan Suhu Fermentasi Umbi Gadung (Dioscorea hispida Dennts<\/em>) menggunakan Aspergillus niger terhadap Aktivitas Enzim Mananase<\/p>\n<\/td>\n<\/tr>\n

\n

5<\/p>\n<\/td>\n

\n

Dr. ABd. Rahman Razak, M.Si. Apt<\/p>\n<\/td>\n

\n

Tegar Setyo Prayogo<\/p>\n

G30111039<\/p>\n<\/td>\n

\n

Pengaruh Lama Pengomposan terhadap Tubuh Buah dan kandungan Gizi pada jamur Tiram Putih (Pleurotus ostreatus<\/em>)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Silfa<\/p>\n

G30110040<\/p>\n<\/td>\n

\n

Produksi Enzim Kitinase Menggunakan Isolat Bakteri Termofil B1211 Asal Air Panas Bora<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Mery Gita<\/p>\n

G30114010<\/p>\n<\/td>\n

\n

Produksi Enzim Kitosanase dari Isolat Bakteri Termofilik B1211 Asal Air Panas Bora pada Berbagai Kecepatan Agitasi<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Dahyana<\/p>\n

G30114065<\/p>\n<\/td>\n

\n

Produksi Crude Enzim\u00a0 Kitosanase dari Isolat Bakteri Termofilik B1211 Asal Air Panas Bora\u00a0 pada Berbagai Waktu Fermentasi<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Asmarni<\/p>\n

G30114066<\/p>\n<\/td>\n

\n

Produksi Enzim Kitosanase dari Isolat Bakteri Termofilik B1211 Asal Air Panas Bora pada Berbagai Waktu Fermentasi<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

6<\/p>\n<\/td>\n

\n

Dr. Indriani, S.Si., M.Si<\/p>\n<\/td>\n

\n

Samsul<\/p>\n

G30115014<\/p>\n<\/td>\n

\n

Aktivitas Antibakteri Senyawa Flavon Terprenilasi dari Ekstrak Etil Asetat Kayu Batang Nangka (Artocarpus heterophyllus <\/em>Lamk)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

RUSIAMIN RAHMAD SUPRIYADI<\/p>\n

G 301 14 003<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

POTENSI ANTIBAKTERI SENYAWA TURUNAN FLAVAN-3-OL DARI EKSTRAK ETIL ASETAT KULIT BATANG KEMERAKAN SAPENIT (Bauhinia latisiliqua <\/em>L) <\/em><\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

SRI WAHYUNI RAHIM<\/p>\n

G 301 13 030<\/p>\n<\/td>\n

\n

ISOLASI DAN KARAKTERISASI SENYAWA METABOLIT SEKUNDER EKSTRAK ETIL ASETAT SERTA UJI AKTIVITAS ANTIOKSIDAN KULIT BATANG KEMERAKAN SAPENIT (Bauhinia latisiliqua) <\/em><\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

VIVI SASMITA<\/p>\n

G 301 14 025<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

POTENSI ANTIOKSIDAN SENYAWA METABOLIT SEKUNDER FRAKSI ETIL ASETAT DARI KULIT BATANG EBONI (Diospyros celebica<\/em> Bakh.)<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

AHMAD SUPRIADI<\/p>\n

G 301 14 017<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

UJI AKTIVITAS ANTIOKSIDAN SENYAWA FENOLIK DARI BATANG TUMBUHAN EBONI (Diospyros celebica<\/em> Bakh)<\/p>\n<\/td>\n<\/tr>\n

\n

7<\/p>\n<\/td>\n

\n

Dr. Erwin Abd. Rahim, S.Si., M.Si<\/p>\n<\/td>\n

\n

GILANG AL-MILDA<\/p>\n

G 301 13 063<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

UJI AKTIVITAS ANTIBAKTERI POLIEUGENOL BERAT MOLEKUL TINGGI TERHADAP BAKTERI<\/p>\n

Staphylococcus aureus<\/em> dan Escherichia coli<\/em><\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

MEGA ASRIANI<\/p>\n

G 301 14 030<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

STUDI REAKSI IN SITU<\/em> TRANSESTERIFIKASI BIJI PALA (Myristica fragrans Houtt<\/em>) DENGAN KATALIS ASAM PADAT<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

MIRA REGIS RABINTO<\/p>\n

G 301 14 005<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

UJI AKTIVITAS ANTIBAKTERI BLENDING<\/em> POLIEUGENOL -KITOSAN TERHADAP BAKTERI Staphylococcus aureus<\/em>\u00a0 dan Eschercia coli<\/em><\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

8<\/p>\n<\/td>\n

\n

Pasjan Satrimafitrah, S.Si., M.Si., Ph.D<\/p>\n<\/td>\n

\n

RAFIK<\/p>\n

G 301 15 015<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

SCREENING<\/em> DAN IDENTIFIKASI BAKTERI TERMOFILIK PENGHASIL ENZIM AMILASE DARI SUMBER AIR PANAS PULU, SULAWESI TENGAH<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

DAVID<\/p>\n

G 301 15 025<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

SCREENING<\/em> DAN IDENTIFIKASI BAKTERI TERMOFILIK PENGHASIL ENZIM PROTEASE DARI SUMBER AIR PANAS PULU, SULAWESI TENGAH<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

ISKAR YELENGGETE<\/p>\n

G 301 15 020<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

PENENTUAN SUHU DAN pH TERBAIK EKSTRAK KASAR ENZIM AMILASE HASIL ISOLASI DARI BAKTERI TERMOFILIK Bacillus sp. <\/em>DARI AIR PANAS PULU DALAM MENGHIDROLISIS AMILUM<\/p>\n<\/td>\n<\/tr>\n

\n

9<\/p>\n<\/td>\n

\n

Dr. Ruslan, S.Si., M.Si<\/p>\n<\/td>\n

\n

Deflinda<\/p>\n

G30115044<\/p>\n<\/td>\n

\n

Pengaruh Suhu terhadap Sintesis Hidroksiapatit dari Cangkang Kerang Meti (Batisa violacea L. Von lamark,1818) dengan Metode Basah<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Riskawati<\/p>\n

G30115043<\/p>\n<\/td>\n

\n

Pengaruh pH terhadap Sintesis Hidroksiapatit dari Cangkang Kerang Meti (Batisa violacea L. Von lamark,1818) dengan Metode Basah<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

Miranovrianti K. Batalipu<\/p>\n

G30114060<\/p>\n<\/td>\n

\n

Penggunaan Katalis CaO Dari Cangkang Telur Ayam pada Pembuatan Biodiesel Berbasis Minyak Biji Kelor (Moringa oleifera<\/em> Lam)<\/p>\n<\/td>\n<\/tr>\n

\n

10<\/p>\n<\/td>\n

\n

Jaya hardi, S.Si., M.Si<\/p>\n<\/td>\n

\n

Sucianti<\/p>\n

G30113014<\/p>\n<\/td>\n

\n

Mikroenkapsulasi Ekstrak Kulit Buah Naga Super Merah (Hylocereus costaricensis) dan Aplikasinya Sebagai Antioksidan<\/p>\n<\/td>\n<\/tr>\n

\n

11<\/p>\n<\/td>\n

\n

Dr. Hardi YS, S.Si.,M.Si<\/p>\n<\/td>\n

\n

FAMRI RUSDIN<\/p>\n

G 301 13 018<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

STUDI REAKSI SENYAWA SITRONELAL DENGAN\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 L-TIROSINA DAN UJI AKTIVITAS ANTIBAKTERI TERHADAP Staphylococcus aureus<\/em><\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

12<\/p>\n<\/td>\n

\n

Dr. Husain Sosidi, M.Si<\/p>\n<\/td>\n

\n

FITRA LANGGENG MANGESTI<\/p>\n

G 301 14 011<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

ADSORPSI LOGAM Pb dan Cu DARI PELUMAS BEKAS MENGGUNAKAN BLENDING<\/em> SELULOSA ASETAT-KITOSAN<\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

\u00a0<\/p>\n<\/td>\n

\n

ARIANTO<\/p>\n

G 301 15 022<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

PEMISAHAN LOGAM TANAH JARANG DARI LIMBAH (TAILING<\/em>) EMAS POBOYA DENGAN METODE PENGENDAPAN<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

13<\/p>\n<\/td>\n

\n

Dr. Syamsuddin, S.Si., M.Si<\/p>\n<\/td>\n

\n

DIAN CITRA<\/p>\n

G 301 14 013<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

EFISIENSI MIKROENKAPSULASI EKSTRAK KULIT BUAH NAGA SUPER MERAH (Hylocereus costaricensis) <\/em>TERSALUT MALTODEKSTRIN BERDASARKAN KECEPATAN PENGADUKAN<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

14<\/p>\n<\/td>\n

\n

Dr. Dwi Juli Puspitasari, S.Si., M.Chem<\/p>\n<\/td>\n

\n

NADIA SRY DAMAYANTI<\/p>\n

G 301 14 053<\/p>\n

\u00a0<\/p>\n<\/td>\n

\n

EKSTRAKSI DAN KARAKTERISASI PEKTIN DARI KULIT BUAH LABU SIAM ( Sechium edule <\/em>Sw)<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

NO \u00a0 DOSEN NAMA MAHASISWA JUDUL SKRIPSI 1 Dra. Nurhaeni, M.Si Toman Sawiri G30112051 Optimasi derajat deasetilasi kitosan cangkang keong […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-1824","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/1824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1824"}],"version-history":[{"count":1,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/1824\/revisions"}],"predecessor-version":[{"id":3693,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/1824\/revisions\/3693"}],"wp:attachment":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}