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All Journal BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains Eduproxima : Jurnal Ilmiah Pendidikan IPA
Tiyya Susanti Jumaitul Waini
Universitas Bengkulu
Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Physics

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Pemanfaatan Sumber Daya Alam Kabupaten Lebong: Sumber Daya Pangan Rebung Bambu sebagai Bahan Baku Utama Pembuatan Lemea (Makanan Tradisional Kabupaten Lebong) Roleka Julia Marcellina; Henny Johan; Ayu Shinka Permata Sari; Adzan Akhmad Nazari; Tiyya Susanti Jumaitul Waini; Ikmi Marlina
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol. 7 No. 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.8741

Abstract

This research aimed to determine the use of natural resources as food in Lebong Regency which can later be used as a learning resource for students in science learning. This research uses a survey method conducted in Lebong Regency, Bengkulu Province. The data collection technique used was interviews with the people of Lebong Regency and the Central Statistics Agency (BPS) of Lebong Regency regarding natural resources and their use. Data obtained from interviews were analyzed descriptively. The results of the research show that the people of Lebong Regency utilize natural resources, namely bamboo which is used as the main raw material in making lemea (a traditional food of the Rejang Tribe in Lebong Regency). The bamboo used in the process of making Lemea is a type of ship bamboo. The part of bamboo used in the process of making Lemea is bamboo shoots (young bamboo shoots). Lemea is a typical food of the Rejang tribe in Bengkulu Province where the main ingredient of lemea is chopped fermented bamboo shoots (young bamboo). The ingredients for the lemea mixture vary from region to region, some use river fish, red chilies, bay leaves and lemongrass. The science content that students can learn in this Lemea product is fermentation in biotechnology material. Keywords: Bamboo, Lebong, Lemea, Bamboo Shoots, Natural Resources
PENGARUH PEMBERIAN EKSTRAK DAUN RUKAM (Flacourtia rukam Zoll & Moritzi) TERHADAP PEMULIHAN HIPERKOLESTEROLEMIA PADA TIKUS PUTIH JANTAN (Mus musculus) Tiyya Susanti Jumaitul Waini; Aceng Ruyani; M. Sutarno
EDUPROXIMA : Jurnal Ilmiah Pendidikan IPA Vol 8, No 2 (2026)
Publisher : Universitas Bhinneka PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29100/.v8i2.9291

Abstract

Penelitian ini bertujuan mengetahui pengaruh ekstrak metanol 96% daun (Flacourtia rukam Zoll Moritzi) terhadap pemulihan kadar lipid darah yang meliputi kolesterol total (CT), trigliserida (TG), LDL dan HDL pada tikus putih jantan (Mus musculus) yang diinduksi pakan tinggi lemak. Rancangan penelitian menggunakan metode eksperimental pre-post test dengan lima kelompok perlakuan yang terdiri dari kontrol negatif (K-), kontrol positif (K+) (simvastatin 0,0193mg/200 g BB), serta tiga kelompok ekstrak metanol daun rukam dengan dosis (100, 200, dan 400 mg/kg BB). Semua kelompok kecuali kontrol diinduksi pakan tinggi lemak selama 15 hari. Pengukuran kadar lipid dilakukan pada hari ke-15 dan ke-30 menggunakan alat Lipid Pro. Hasil penelitian menunjukan efektivitas penurunan kadar CT (15,69%), TG (13,24%), LDL (10,53%) dan HDL (14,28%). Analisis data menunjukkan bahwa pemberian ekstrak daun rukam secara signifikan memperbaiki profil lipid darah pada dosis tinggi. Disimpulkan bahwa ekstrak metanol 96% daun rukam yang memiliki kandungan flavonoid berpotensi sebagai agen alami antihiperlipidemia dengan mekanisme kerja yang sebanding dengan simvastatin.
Co-Authors ACENG RUYANI Adzan Akhmad Nazari Ayu Shinka Permata Sari Henny Johan Ikmi Marlina M. Sutarno Roleka Julia Marcellina