A new highly efficient cross-linked polymer was synthesized via cyclotetrapolymerization of hydrophilic [(diallylamino)propyl]phosphonic acid hydrochloride (72 mol%), hydrophobic N,N-diallyl-1-[6-(biphenyl-4-yloxy)hexylammonium chloride (18 mol%), cross-linker 1,1,4,4-tetraallylpiperazinium dichloride (10 mol%) with an equivalent amount of alternating SO2 units (100 mol%). The pH-responsive resin chemically tailored with the aminopropylphosphonate chelating ligand and hydrophobic chain of (CH2)6OC6H4-C6H5 is designed to capture toxic metal ions and organic contaminants simultaneously. The developed resin was used for the remediation of Hg(II) ions and methylene blue from aqueous solutions as models. The experimental conditions were optimized utilizing the response surface methodology as an environmentally friendly method. The adsorption efficiency for Hg(II) was ≈100% at 10 ppm initial concentration at pH 5 at 25 °C, while it was 80% for removal of the dye in a single pollutant system. Interestingly, the resin demonstrated its remarkable efficacy in the simultaneous and complete removal of Hg(II) and the dye from their mixture. Increased removal of the dye (≈100%) in the presence of Hg(II) was attributed to the synergistic effect. The equilibrium data were evaluated by employing the Langmuir and Freundlich isotherm models.

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Telah dilakukan penelitian pengaruh proses pemasakan terhadap kadar kandungan gizi ikan lele. Tujuan dari penelitian ini untuk melihat apakah proses pemasakan yaitu pengukusan dan penggorengan mempengaruhi kandungan zat gizi ikan lele. Metode yang digunakan adalah: analisis kadar air menggunakan Thermogravimetri, kadar abu menggunakan metode Dry Ashing, kadar protein dengan metode Lowry-Folin. Jika dibandingkan dengan ikan lele segar, pada ikan lele yang digoreng, terjadi penurunan kadar air sebesar 32,64%, kadar abu meningkat 1,40% dan kadar protein menurun sebesar 112,97 mg/L. Sementara pada proses pengukusan, perubahan yang cukup besar terdapat pada kadar protein yaitu menurun sebesar 99,58 mg/L dibandingkan ikan lele segar. Penurunan kadar protein pada ikan yang diolah disebabkan karena terjadinya denaturasi protein pada ikan lele oleh pemanasan.

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This study is intended to find the meaning of education evaluation in an Islamic perspective studied through the Holy Quran. By using a qualitative approach, content analysis research methods and data analysis techniques with the maudhui interpretation, it is found that the meaning of evaluation in the Holy Quran is found in words which mean evaluation in the form of terms derived from the words, حَسَبَ, نَظَرَ, بَلَا and اِمْتَحَنَ totaling 150 verses. Of the four words in the Holy Quran, the researcher defines educational evaluation as "a series of systematic and integrative activities in the educational process carried out by the evaluator (the subject of evaluation) to the evaluation (the object of evaluation) to obtain a description of the results of achievement and recommendations for the educational process undertaken." Its activities include data collection, data interpretation, and decision making.