Nutritional Value Content in Mangrove Syrup From Sonneratia alba Fruit

Pedada fruit (Sonneratia alba) is a fruit of mangrove plants whose utilization can be improved through simple technology, namely the processing of Sonneratia alba fruit into syrup. Mangrove plants produce fruit that can be utilized as a processed beverage, one of which is Sonneratia alba fruit that has a sour taste and can be processed into fresh drinks in the form of mangrove syrup. The purpose of the study was to find out the nutritional value content of mangrove syrup from Sonneratia alba fruit. Research methods are experiments. We use proximal analysis, which includes tests on protein, fat, carbohydrate, and vitamin C. Proximal analysis is carried out at the organic chemistry laboratory, Faculty of MIPA Universitas Jenderal Soedirman. The results of our research show Processed mangrove syrup from Sonneratia alba fruit has nutritional content: protein 1.20%, fat 0.20%, carbohydrates 3.50%, and vitamin C 55.30%. Mangrove fruit from Sonneratia alba processed into syrup has a high nutritional and antioxidant value and is rich in fiber, which is good for health

The Effects of Online Organic Chemistry Laboratory Videos on Students’ Perceptions and Intrinsic Motivation

The purpose of this exploratory study is to investigate students’ use and perceptions of online videos and intrinsic motivation toward the online videos in an organic chemistry laboratory course, which used online videos to assist students’ preparation and learning in the lab. Students’ responses to an anonymous survey showed that they watched the online videos one or more times based on their available time. Descriptive statistics showed that students had positive perceptions about the effect of online videos in terms of their preparation of labs, understanding the concepts, doing hands-on activities, and other aspects in the lab, which were consistent with their written comments. 44% of students showed positive intrinsic motivation toward the online videos according to items based on self-determination theory. Correlation results showed that the effect subscales were strongly related to each other, and students’ intrinsic motivation was significantly and positively related to students’ perceived effect of the online videos on their understanding and preparation with medium to large effect sizes. Inferential tests showed that students who had a positive perception of intrinsic motivation scored significantly higher on the understanding subscale with a medium to large effect size. The findings in this study suggest the online organic chemistry laboratory videos have significant potential to improve students learning and it is important to stimulate student intrinsic motivation toward the online videos which will help students benefits more from the effects of the online videos.

Uji Beberapa Dosis Minyak Daun Kemangi Ocimum basilicum Linnaeus sebagai Atraktan terhadap Bactrocera spp. pada Tanaman Cabai

Fruit flies, Bactrocera spp., are the primary pests on chili plants (Capsicum annuum Linnaeus). A safe and effective control uses traps combined with an attractant from basil leaf oil (Ocimum basilicum Linnaeus). This study aimed to determine the attractiveness of basil leaf oil against fruit flies at several different doses. This research was carried out in Organic Chemistry Laboratory STIFARM Padang, in Tabek Patah Tanah Datar area West Sumatra, and in the Pest Disease Observation and Development of Biological Agents Laboratory, Bukittinggi, West Sumatra, from June to August 2020. The treatment was in the form of different doses of basil leaf oil, which was 0,5 ml per trap, 1.0 ml per trap, 1.5 ml per trap, 2.0 ml per trap, and 2.5 ml per trap. The experiment used a completely randomized design with five treatments and three replications. This study found two species of fruit flies around chili plants, namely Bactrocera papayae and Bactrocera carambolae, which were dominated by male B. papayae. The traps containing 1.5 ml of basil leaf oil attracted the most fruit flies. Temperature and humidity significantly affect the abundance of individual fruit flies.

Flow chemistry for process optimisation using design of experiments

Implementing statistical training into undergraduate or postgraduate chemistry courses can provide high-impact learning experiences for students. However, the opportunity to reinforce this training with a combined laboratory practical can significantly enhance learning outcomes by providing a practical bolstering of the concepts. This paper outlines a flow chemistry laboratory practical for integrating design of experiments optimisation techniques into an organic chemistry laboratory session in which students construct a simple flow reactor and perform a structured series of experiments followed by computational processing and analysis of the results.