{"id":637,"date":"2015-03-23T21:15:05","date_gmt":"2015-03-23T13:15:05","guid":{"rendered":"http:\/\/127.0.0.1\/kimia\/?page_id=637"},"modified":"2015-03-23T21:15:05","modified_gmt":"2015-03-23T13:15:05","slug":"pengabdian","status":"publish","type":"page","link":"https:\/\/kimia.fmipa.untad.ac.id\/?page_id=637","title":{"rendered":"Penelitian dan Pengabdian"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">1. <a rel=\"noreferrer noopener\" href=\"https:\/\/drive.google.com\/drive\/u\/2\/folders\/1zduaan1mWE8pRVxGoBgvSkvVrtkJIBwr\" target=\"_blank\">Kegiatan Penelitian<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dr. Hardi Ys, M.Si<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Akitivitas Antibakteri Senyawa Hasil Reaksi Sintronelol dan L-Tiroksin (2017)<\/li><li>Aktivitas Antioksidan Senyawa Turunan Flavonoid dari Ekstrak Etil Asetat Bauhinia latisiliqua(2019)<\/li><li>Isolasi dan Identifikasi Senyawa Metabolit Sekunder Dari Ebony (Diospyros celebica Bakh) dan Aktivitasntya sebagai Antioksidan (2019)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Drs. Syaiful Bahri, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Produksi Galaktomannanoligosakarida dari Ampas Kelapa sebagai Prebiotik (2017)<\/li><li>Fermentasi Padat Ampas Kelapa Bebas Lemak dan Protein menggunakan <em>Aspergillus niger <\/em>untuk Produksi Mannanase (2018)<\/li><li>Uji Prebiotik Oligosakarida Dari Kulit Batang Pisang Kepok hasil Hidrolisis Enzim \u03b2-Amilase (2019)<\/li><\/ul>\n\n\n\n<p><strong>Dr. Jusman, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Modifikasi Pati Aren dan Potensinya Sebagai Pangan Fungsional untuk Ketahanan dan Keamanan Pangan (2017)<\/li><li>Pengembangan Teknologi Modifikasi Kimia Berbasis Pati Aren untuk Bahan Pangan Fungsional dan Polimer Kemasan yang Ramah Lingkungan (2018)<\/li><li>UJI AKTIVITAS ANTIBAKTERI BLENDING POLIEUGENOL-KITOSAN TERHADAP BAKTERI Staphylococcus aureus dan Eschercia coli (2019)<\/li><li>IN SITU TRANSESTERIFIKASI BIJI PALA DENGAN POLIMER PENYANGGA KATALIS H2SO4 (2019)<\/li><\/ul>\n\n\n\n<p><strong>Dr. Indriani, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Penggunaan Teknik <em>Molekular Docking<\/em> dalam Eksplorasi Senyawa Antibiotik dari Genus <em>Artocarpus<\/em> Melalui Mekanisme Inhibisi Enzim Dihidrofolatreduktase (DHFR) (2017)<\/li><li>Penggunaan Teknik <em>Molekular Docking<\/em> dalam Eksplorasi Senyawa Antibiotik dari Genus <em>Artocarpus<\/em> Melalui Mekanisme Inhibisi Enzim Dihidrofolatreduktase (DHFR) (2018)<\/li><\/ul>\n\n\n\n<p><strong>Dra. Nurhaeni, M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>Aplikasi Kitoooligosakarida Dari Cangkang Keong Sawah (Pila ampullacea) Sebagai Antimikroba Alami (2017)<\/li>\n<li>Aplikasi Kitoooligosakarida Dari Cangkang Keong Sawah (Pilla ampulacea) Sebagai Antimikroba Alami (2018)<\/li>\n<li>plikasi Kitoooligosakarida Dari Cangkang Keong Sawah (Pila ampullacea) Sebagai Antimikroba Alami (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Dr. Ruslan, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Sintesis, Karakterisasi dan Aplikasi Lempung Terpilar Zirkonia Tersulfatasi sebagai Katalis Hidrorengkah Minyak Sawit Menjadi Produk Bahan Bakar Cair (2017)<\/li><li>Akitivitas Antibakteri Senyawa Hasil Reaksi Sitronelol dan L-Tiroksin (2017)<\/li><li>Sintesis, Karakterisasi dan Aplikasi Lempung Terpilar Zirkonia Tersulfatasi sebagai Katalis Hidrorengkah Minyak Sawit Menjadi Produk Bahan Bakar Cair (2018)<\/li><\/ul>\n\n\n\n<p><strong>Jaya Hardi, S.Si., M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>KARAKTERISASI EKSTRAK KITINASE DARI ISOLAT BAKTERI B1211 ASAL AIR PANAS BORA DAN APLIKASINYA PADA PRODUKSI N-ASETIL-D-GLUKOSAMIN (2017)<\/li>\n<li>SIFAT ANTIOKSIDAN MIKROKAPSUL EKSTRAK KULIT BUAH NAGA SUPER MERAH (Hylocereus costaricensis) TERSALUT ALTODEKSTRIN (2018)<\/li>\n<li>PENGARUH KECEPATAN PENGADUKAN TERHADAP EFISIENSI MIKROENKAPSULASI EKSTRAK KULIT BUAH NAGA SUPER MERAH (Hylocereus costaricensis) TERSALUT MALTODEKSTRIN (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Ni Ketut Sumarni, S.Si., M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>PRODUKSI SUPLEMEN ANTIOKSIDAN ANTIDIABETES DARI ANTOSIANIN KELOPAK BUNGA ROSELLA (Hisbiscus sabdariffa L) DAN SEMI REFINED CARRAGEENAN RUMPUT LAUT Eucheuma cottonii (2017)<\/li>\n<li>PRODUKSI SUPLEMEN ANTIOKSIDAN ANTIDIABETES DARI ANTOSIANIN KELOPAK BUNGA ROSELLA (Hisbiscus sabdariffa L) DAN SEMI REFINED CARRAGEENAN RUMPUT LAUT Eucheuma cottonii (2018)<\/li>\n<li>PRODUKSI SUPLEMEN ANTIOKSIDAN ANTIDIABETES DARI ANTOSIANIN KELOPAK BUNGA ROSELLA (Hisbiscus sabdariffa L) DAN SEMI REFINED CARRAGEENAN RUMPUT LAUT Eucheuma cottonii (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Dr. Dwi Juli Puspitasari, M.Chem<\/strong><\/p>\n\n\n\n<ul>\n<li>Pemanfaatan Limbah Kulit Labu Siam (<em>Sechium edule, sw<\/em>) Dalam Pembuatan Pektin (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Dr. Husain Sosidi, M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>Identifikasi dan Pemisahan Logam Tanah Jarang (LTJ) dari Limbah Tanah (Tailing) Tambang Emas Poboya Palu Sulawesi Tengah (2019)<\/li>\n<li>Sintesisi Selulosa Asetat dari Sabut kelapa Sawit Sebagai Adsorben Logam Berat dari Limbah Pelumas Kendaraan (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Dr. Syamsuddin, M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>Aktivitas Lipase Daun Pepaya (Carica papaya L) yang Diamobilisasi Dengan Pasir Laut Berdasarkan Waktu Inkubasi<\/li>\n<li>Pengaruh pH Hidrolisis Enzimatik Terhadap Berat Molekul Hidrolisat Kitosan Cangkang Keong Sawah<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">2. <a rel=\"noreferrer noopener\" href=\"https:\/\/drive.google.com\/drive\/u\/2\/folders\/1jWaIVATMmqUdaYsiIzuuugDAXJHJ3dIV\" target=\"_blank\">Kegiatan Pengabdian<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dra. Nurhaeni, M.Si:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pelatihan pembuatan Shampo dari Santan Kelapa (2017)<\/li><li>Penyuluhan Tentang Metode Penghilangan Logam Berat dalam Air di Desa Langaleso (2018)<\/li><li>Pelatihan Pembuatan Sabun Cair dari Rumput Lain (2018)<\/li><li>Pembuatan Bioindikator Asam-Basa dari Bunga Bougenville dan Bunga Johar (2019)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Drs. Syaiful Bahri, M.Si:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>IbM KELOMPOK DASA WISMA DI KECAMATAN PALU BARAT (2017)<\/li><li>Pelatihan Pembuatan Parfum dari Minyak Kelapa (2018)<\/li><li>Pembuatan Sabun Transparan dari VCO (2019)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dr. Hardi Ys, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pembuatan Sabun Cair dari Rumput Laut (2017)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dr. Syamsuddin, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pelatihan Pembuatan Parfum dari Minyak Kelapa (2017)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dr. Indriani, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pelatihan Pembuatan Susu Cokelat Santan Kelapa (2017)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dr. Jusman, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pembuatan VCO secara fermentasi (2017)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ni Ketut Sumarni, S.Si., M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pelatihan Pembuatan Biosorben Kulit Ubi Kayu di Desa Langaleso (2018)<\/li><li>Pembuatan Bioindikator Asam-Basa dari Bunga Bougenville dan Bunga Johar (2019)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dr. Ruslan, M.Si<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Penyuluhan Tentang Penghilangan Logam Besi dalam Air di Desa Langaleso (2018)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pasjan Satrimafitrah, M.Si., Ph.D<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Penyuluhan Tentang Efek Zat Kapur dalam Air di Desa Langaleso (2018)<\/li><li>Pembuatan Bioindikator Asam-Basa dari Bunga Bougenville dan Bunga Johar (2019)<\/li><\/ul>\n\n\n\n<p><strong>Dr. Abd. Rahman Razak., M.Si., Apt<\/strong><\/p>\n\n\n\n<ul>\n<li>Pembuatan Sabun Padat Transparan dari VCO (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Dr. Husain Sosidi., M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>Pembautan Sabun Padat Transparan dari VCO (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Dr. Khairuddin, M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>Pembuatan Sabun Padat Transparan dari VCO (2019)<\/li>\n<\/ul>\n\n\n\n<p><strong>Prismawiryanti, S.Si., M.Si<\/strong><\/p>\n\n\n\n<ul>\n<li>Pembuatan Bioindikator Asam-Basa dari Bunga Johar dan Bunga Bougenville<\/li>\n<\/ul>\n\n\n\n<p style=\"text-align: center;\"><strong>DAFTAR PENELITIAN DOSEN YANG MELIBATKAN MAHASISWA<\/strong><\/p>\n\n\n\n<table style=\"width: 100%;\" width=\"662\">\n<tbody>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p><strong>NO<\/strong><\/p>\n<p><strong>&nbsp;<\/strong><\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p><strong>DOSEN<\/strong><\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p><strong>NAMA MAHASISWA<\/strong><\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p><strong>JUDUL SKRIPSI<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>1<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dra. Nurhaeni, M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Toman Sawiri<\/p>\n<p>G30112051<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Optimasi derajat deasetilasi kitosan cangkang keong sawah (<em>Pila ampulaceae<\/em>)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>YUSAK DURUKA<\/p>\n<p>G 301 14 008<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>&nbsp;<\/p>\n<p>PEMANFAATAN KITOSAN DARI LIMBAH CANGKANG KEONG SAWAH (<em>Pila ampullace)<\/em>TERHADAP ADSORBSILOGAM TIMBAL (Pb)<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>FISTY SUMANGKUT<\/p>\n<p>(G 301 14 001)<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>PENGARUH SUHU INKUBASI TERHADAP AKTIVITAS LIPASE DAUN PEPAYA (<em>Carica papaya <\/em>L) YANG DIAMOBILISASI DENGAN PASIR LAUT<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Reinaldy A.B Pangkey<\/p>\n<p>G30112029<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Hidrolisis Enzimatik Kitosan Keong Sawah (<em>Pila ampulaceae<\/em>) terhadap Berat Molekul Hidrolisat<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>2<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Ahmad Ridhay, S.Si., M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>OKTARIANI<\/p>\n<p>G 301 15 021<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>ISOLASI DAN KARAKTERISASI SENYAWA METABOLIT SEKUNDER SERTA UJI AKTIFITAS ANTIBAKTERI EKSTRAK <em>n<\/em>-HEKSAN KAYU BATANG NANGKA (<em>Artocarpus heterophyllus <\/em>Lamk.)TERHADAP BAKTERI <em>Staphylococus aureus<\/em> dan <em>Escherichia col<\/em><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Musdalifa<\/p>\n<p>G30112033<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Pengaruh Konsentrasi NaOH dan Suhu Terhadap Proses Sintesis O-Karboksimetil Kitosan dan Aplikasinya Sebagai Antibakteri<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Beny Kosakaoy<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Ekstraksi dan Karakterisasi&nbsp; Gelatin dari Kulit Ikan Cakalang (<em>Katsuwonus pelamis<\/em>)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>3<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Ni Ketut Sumarni, S.Si., M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Kostriana Daniel<\/p>\n<p>G30111036<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Penentuan Masa Kadaluarsa Likopen dari Buah Tomat (<em>Lycopersicum pyforme<\/em>) Tercampur Maltodekstrin dalam Kemasan Kapsul<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Novitaliani Kea<\/p>\n<p>G30112049<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Mikroenkapsulasi Ekstak Likopen&nbsp; Buah Tomat (<em>Lycopersicum pyriforme<\/em>) Tersalut Tepung Rumput Laut (<em>Eucheuma cottoni<\/em>)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Yana Silvia Mauru<\/p>\n<p>G30114036<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Efisiensi Mikroenkapsulasi Ekstrak Etanol Kelopak Bunga Rosella (<em>Hibiscus sabdariffa<\/em> L) Tersalut Karagenan Kasar (<em>Eusheuma cottoni<\/em>)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Asri Jaya<\/p>\n<p>G30113036<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Ekstraksi dan Karakterisasi Karagenan Kasar Ruput Laut (Euheuma cottoni)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>4<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Drs. Syaiful Bahri, M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Elsy Tepare<\/p>\n<p>G30111017<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Aplikasi Biosorben Kulit Ubi Kayu (<em>manihot Utillisima Pohl<\/em>) Dalam Penyerapan Ion Fe (III) pada Air Payau<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Christin Widya Lestari<\/p>\n<p>G30112053<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Uji AKtivitas Enzim Mananase dari <em>Aspergillus niger <\/em>Menggunakan Substrat Umbi Gadung (<em>Dioscorea hispida Dennts) <\/em>pada berbagai pH dan Waktu Fermentasi<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Rifka Aulia<\/p>\n<p>G30113015<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Uji Aktivitas Ekstrak Kasar Enzim Lipase Secara fermentasi dengan <em>Aspergillus niger <\/em>Menggunakan Substrat Kelapa Parut Bebas Protein<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Moh. Rifaldi Aprianto<\/p>\n<p>G30112027<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Pengaruh pH dan Waktu Fermentasi pada Media Padat&nbsp; Substrat Ampas Kelapa Bebas Lemak dan Protein dengan <em>Aspergillus niger<\/em> untuk Menghasilkan Enzim Mannanase<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Nur Pita Ashari<\/p>\n<p>G30113031<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Aktivitas Enzim Mannanase dari Substrat Ampas Kelapa bebas Lemak dan Protein pada Berbagai Variasi Kadar Air dan Suhu&nbsp; Fermentasi Menggunakan <em>Aspergillus niger<\/em><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Nur Annisa H. Sulano<\/p>\n<p>G30113001<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Produksi N-Asetilglukosamin dari Kitin Menggunakan Enzim Kitinase Kasar dari Isolat Bakteri Sumber Air Panas Bora<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Muh. Arif Ardianto<\/p>\n<p>G30112038<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Ekstraksi Galaktomanan dari Ampas Kelapa<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Siska Shintia Tobigo<\/p>\n<p>G30115004<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Uji Prebiotik Produk Hidrolis Ekstrak Selulosa Pelepah Batang Pisang Kepok (Musa paradisiacal Linn) oleh Enzim \u03b2-amilase<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Hardiyanti<\/p>\n<p>G30112047<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Pengaruh Kadar Air dan Suhu Fermentasi Umbi Gadung (<em>Dioscorea hispida Dennts<\/em>) menggunakan Aspergillus niger terhadap Aktivitas Enzim Mananase<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>5<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. ABd. Rahman Razak, M.Si. Apt<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Tegar Setyo Prayogo<\/p>\n<p>G30111039<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Pengaruh Lama Pengomposan terhadap Tubuh Buah dan kandungan Gizi pada jamur Tiram Putih (<em>Pleurotus ostreatus<\/em>)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Silfa<\/p>\n<p>G30110040<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Produksi Enzim Kitinase Menggunakan Isolat Bakteri Termofil B1211 Asal Air Panas Bora<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Mery Gita<\/p>\n<p>G30114010<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Produksi Enzim Kitosanase dari Isolat Bakteri Termofilik B1211 Asal Air Panas Bora pada Berbagai Kecepatan Agitasi<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Dahyana<\/p>\n<p>G30114065<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Produksi Crude Enzim&nbsp; Kitosanase dari Isolat Bakteri Termofilik B1211 Asal Air Panas Bora&nbsp; pada Berbagai Waktu Fermentasi<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Asmarni<\/p>\n<p>G30114066<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Produksi Enzim Kitosanase dari Isolat Bakteri Termofilik B1211 Asal Air Panas Bora pada Berbagai Waktu Fermentasi<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>6<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Indriani, S.Si., M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Samsul<\/p>\n<p>G30115014<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Aktivitas Antibakteri Senyawa Flavon Terprenilasi dari Ekstrak Etil Asetat Kayu Batang Nangka (<em>Artocarpus heterophyllus <\/em>Lamk)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>RUSIAMIN RAHMAD SUPRIYADI<\/p>\n<p>G 301 14 003<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>POTENSI ANTIBAKTERI SENYAWA TURUNAN FLAVAN-3-OL DARI EKSTRAK ETIL ASETAT KULIT BATANG KEMERAKAN SAPENIT (<em>Bauhinia latisiliqua <\/em>L<em>) <\/em><\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>SRI WAHYUNI RAHIM<\/p>\n<p>G 301 13 030<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>ISOLASI DAN KARAKTERISASI SENYAWA METABOLIT SEKUNDER EKSTRAK ETIL ASETAT SERTA UJI AKTIVITAS ANTIOKSIDAN KULIT BATANG KEMERAKAN SAPENIT (<em>Bauhinia latisiliqua) <\/em><\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>VIVI SASMITA<\/p>\n<p>G 301 14 025<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>POTENSI ANTIOKSIDAN SENYAWA METABOLIT SEKUNDER FRAKSI ETIL ASETAT DARI KULIT BATANG EBONI (<em>Diospyros celebica<\/em> Bakh.)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>AHMAD SUPRIADI<\/p>\n<p>G 301 14 017<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>UJI AKTIVITAS ANTIOKSIDAN SENYAWA FENOLIK DARI BATANG TUMBUHAN EBONI (<em>Diospyros celebica<\/em> Bakh)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>7<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Erwin Abd. Rahim, S.Si., M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>GILANG AL-MILDA<\/p>\n<p>G 301 13 063<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>UJI AKTIVITAS ANTIBAKTERI POLIEUGENOL BERAT MOLEKUL TINGGI TERHADAP BAKTERI<\/p>\n<p><em>Staphylococcus aureus<\/em> dan <em>Escherichia coli<\/em><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>MEGA ASRIANI<\/p>\n<p>G 301 14 030<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>STUDI REAKSI <em>IN SITU<\/em> TRANSESTERIFIKASI BIJI PALA (<em>Myristica fragrans Houtt<\/em>) DENGAN KATALIS ASAM PADAT<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>MIRA REGIS RABINTO<\/p>\n<p>G 301 14 005<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>UJI AKTIVITAS ANTIBAKTERI <em>BLENDING<\/em> POLIEUGENOL -KITOSAN TERHADAP BAKTERI <em>Staphylococcus aureus<\/em>&nbsp; dan <em>Eschercia coli<\/em><\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>8<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Pasjan Satrimafitrah, S.Si., M.Si., Ph.D<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>RAFIK<\/p>\n<p>G 301 15 015<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p><em>SCREENING<\/em> DAN IDENTIFIKASI BAKTERI TERMOFILIK PENGHASIL ENZIM AMILASE DARI SUMBER AIR PANAS PULU, SULAWESI TENGAH<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>DAVID<\/p>\n<p>G 301 15 025<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p><em>SCREENING<\/em> DAN IDENTIFIKASI BAKTERI TERMOFILIK PENGHASIL ENZIM PROTEASE DARI SUMBER AIR PANAS PULU, SULAWESI TENGAH<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>ISKAR YELENGGETE<\/p>\n<p>G 301 15 020<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>PENENTUAN SUHU DAN pH TERBAIK EKSTRAK KASAR ENZIM AMILASE HASIL ISOLASI DARI BAKTERI TERMOFILIK <em>Bacillus sp. <\/em>DARI AIR PANAS PULU DALAM MENGHIDROLISIS AMILUM<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>9<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Ruslan, S.Si., M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Deflinda<\/p>\n<p>G30115044<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Pengaruh Suhu terhadap Sintesis Hidroksiapatit dari Cangkang Kerang Meti (Batisa violacea L. Von lamark,1818) dengan Metode Basah<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Riskawati<\/p>\n<p>G30115043<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Pengaruh pH terhadap Sintesis Hidroksiapatit dari Cangkang Kerang Meti (Batisa violacea L. Von lamark,1818) dengan Metode Basah<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Miranovrianti K. Batalipu<\/p>\n<p>G30114060<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Penggunaan Katalis CaO Dari Cangkang Telur Ayam pada Pembuatan Biodiesel Berbasis Minyak Biji Kelor (<em>Moringa oleifera<\/em> Lam)<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>10<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Jaya hardi, S.Si., M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>Sucianti<\/p>\n<p>G30113014<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>Mikroenkapsulasi Ekstrak Kulit Buah Naga Super Merah (Hylocereus costaricensis) dan Aplikasinya Sebagai Antioksidan<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>11<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Hardi YS, S.Si.,M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>FAMRI RUSDIN<\/p>\n<p>G 301 13 018<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>STUDI REAKSI SENYAWA SITRONELAL DENGAN&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; L-TIROSINA DAN UJI AKTIVITAS ANTIBAKTERI TERHADAP <em>Staphylococcus aureus<\/em><\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>12<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Husain Sosidi, M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>FITRA LANGGENG MANGESTI<\/p>\n<p>G 301 14 011<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>ADSORPSI LOGAM Pb dan Cu DARI PELUMAS BEKAS MENGGUNAKAN <em>BLENDING<\/em> SELULOSA ASETAT-KITOSAN<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>ARIANTO<\/p>\n<p>G 301 15 022<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>PEMISAHAN LOGAM TANAH JARANG DARI LIMBAH (<em>TAILING<\/em>) EMAS POBOYA DENGAN METODE PENGENDAPAN<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>13<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Syamsuddin, S.Si., M.Si<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>DIAN CITRA<\/p>\n<p>G 301 14 013<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>EFISIENSI MIKROENKAPSULASI EKSTRAK KULIT BUAH NAGA SUPER MERAH <em>(Hylocereus costaricensis) <\/em>TERSALUT MALTODEKSTRIN BERDASARKAN KECEPATAN PENGADUKAN<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 5.86207%;\" width=\"38\">\n<p>14<\/p>\n<\/td>\n<td style=\"width: 24.4828%;\" width=\"161\">\n<p>Dr. Dwi Juli Puspitasari, S.Si., M.Chem<\/p>\n<\/td>\n<td style=\"width: 27.2414%;\" width=\"189\">\n<p>NADIA SRY DAMAYANTI<\/p>\n<p>G 301 14 053<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<td style=\"width: 40.3448%;\" width=\"274\">\n<p>EKSTRAKSI DAN KARAKTERISASI PEKTIN DARI KULIT BUAH LABU SIAM (<em> Sechium edule <\/em>Sw)<\/p>\n<p>&nbsp;<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>1. Kegiatan Penelitian Dr. Hardi Ys, M.Si: Akitivitas Antibakteri Senyawa Hasil Reaksi Sintronelol dan L-Tiroksin (2017) Aktivitas Antioksidan Senyawa Turunan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","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-637","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/637","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=637"}],"version-history":[{"count":0,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/637\/revisions"}],"wp:attachment":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}