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Berti Yolida
Pendidikan Biologi FKIP Universitas Lampung
Education

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EKSPLORASI ETNOSAINS TRADISI REPONG DAMAR SEBAGAI REPRESENTASI KEARIFAN LOKAL LAMPUNG PADA INTERAKSI EKOSISTEM Agung Nugroho; Frida Mayta Putri; Lailatus Sa’adah; Grecia Amanda; Ilul Farida; Tania Putri Nurbaya; Nabila Ramadani; Fauziah Himatul A’la; Berti Yolida; Rini Rita T Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Public
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15173

Abstract

This study aims to explore and analyze Ethnoscience knowledge in the Repong Damar tradition as a representation of the local wisdom of the Lampung community, especially its relevance to the topic of interactions between living things and their environment. The research employed a descriptive qualitative approach with subjects from the Pesisir Barat region of Lampung. Data were collected through online questionnaires and semi-structured interviews. The results revealed that 85% of respondents were familiar with the Repong Damar tradition, a traditional agroforestry system that combines damar trees (Shorea javanica) with various fruit and medicinal plants. This practice reflects the community's understanding of ecological principles such as biodiversity, interactions between biotic and abiotic components, ethnobotanical utilization, and sustainable resource management. This local knowledge aligns with scientific concepts in the topic of interactions between living things and their environment. However, a declining involvement of the younger generation in managing Repong Damar was identified. In conclusion, the Repong Damar tradition embodies local wisdom rich in ethnoscience values and holds significant potential for integration into context-based science learning.
INTEGRASI MITOS LARANGAN MELAUT DALAM PERSPEKTIF ETNOSAINS SEBAGAI MEDIA PEMBELAJARAN BIOLOGI BERBASIS KEARIFAN LOKAL DI PANTAI PONDOK NELAYAN LEMPASING Clarisa Zahra Swary; Reni Widiyawati; Miftahul Handayani; Anjani; Eka Annisa; Nurhasanah; Annisa Nurul Jannah; Berti Yolida; Rini Rita T Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15430

Abstract

Myths and taboos regarding going out to sea are a form of local wisdom among coastal communities that has been passed down from generation to generation; however, the potential value of the ethoscience contained within them has not yet been widely utilized in biology education. This study aims to identify and analyze the myths surrounding fishing prohibitions among the fishing community of Pondok Nelayan Lempasing Beach through an ethnoscience perspective, as well as to examine their potential as a biology learning medium based on local wisdom. The study employs a qualitative approach using a descriptive method. Data were collected through direct interviews with fishermen who understand the traditions and myths prevalent in the local community. The results of the study indicate that the fishing community still practices various fishing prohibitions, such as the prohibition against fishing during January–February, which is associated with the fish spawning season, prohibitions against fishing at specific times, as well as rules regarding the use of fishing gear and maintaining ocean cleanliness. These various practices embody ethnoscience values related to the conservation of fishery resources, the preservation of coastal ecosystems, and the sustainable use of natural resources. These values are linked to biological concepts, such as organism reproduction, ecology, biodiversity, and environmental conservation. Therefore, the myths and fishing taboos at Pondok Nelayan Lempasing Beach have the potential to be integrated as a medium for biology education.
ANALISIS PERBEDAAN HASIL FERMENTASI ALKOHOL DENGAN MEDIA WICKERHAM DAN MEDIA ALAMI SARI BUAH Aura Apma Patria; Niluh Putu Sekar Ayu; Nila Oktavia; Bayu Saputra Tri Kusuma; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15433

Abstract

This study aimed to analyze the differences in alcohol fermentation results between Wickerham synthetic medium and natural fruit juice medium using Saccharomyces cerevisiae isolates. The research was conducted on April 29, 2026, at the Microbiology Laboratory, University of Lampung, with a one-week anaerobic fermentation period. Ethanol concentration was measured using the oxidation-titration method with K₂Cr₂O₇ solution followed by back-titration using 0.05 N Na-thiosulfate. Results showed that Wickerham medium produced a higher ethanol concentration of 3.04 mg/mL compared to orange juice medium at 2.80 mg/mL. The higher yield in Wickerham medium is attributed to its standardized and complete nutrient composition, particularly the organic nitrogen sources (yeast extract and peptone) that optimally support glycolytic enzyme synthesis required for sugar-to-ethanol conversion. In contrast, the natural fruit juice medium contained unstandardized nutrients, had lower buffering capacity, and potentially contained compounds such as tannins and flavonoids that may inhibit yeast activity. Both media successfully supported anaerobic fermentation as evidenced by the color change of K₂Cr₂O₇ from orange to blue-green. These findings confirm that fermentation medium composition is a critical variable determining ethanol production efficiency by S. cerevisiae.
KAJIAN ETNOSAINS PEMBUATAN IKAN ASIN DI TELUK BETUNG TIMUR UNTUK PEMBELAJARAN IPA KONTEKSTUAL Aura Apma Patria; Rismatul Fadillah; Dwi Kartika Putri; Bayu Saputra Tri Kusuma; Lia Amanda Damayanti; Rani Putri Setiyowati; Berti Yolida; Rini Rita T Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15441

Abstract

Effective science education requires learning resources that are relevant to students’ real-life experiences, and one approach that can be used is ethoscience, which integrates local knowledge as a learning medium. However, the application of this approach in the coastal areas of Lampung, particularly in the Teluk Betung region, has not yet been systematically and thoroughly studied. This study employed a descriptive qualitative method, involving four experienced salted fish processors on Pasaran Island, East Teluk Betung, Bandar Lampung City, as research subjects selected through purposive sampling. Data were collected through participant observation, in-depth semi-structured interviews, and documentation, and were then analyzed using the Miles and Huberman model, which includes the stages of data reduction, data presentation, and drawing conclusions. Data validity was ensured through the simultaneous application of source triangulation and methodological triangulation. The research findings reveal that the salted fish production process in the Teluk Betung area involves five main stages: selection of fresh fish, boiling in a salt solution on board the boat, sun-drying, sorting, and packaging of the final product. Each stage incorporates relevant science concepts, including osmosis, sodium chloride ion diffusion, heat transfer (radiation, conduction, and convection), phase changes (evaporation), and mechanisms for inhibiting microbial growth. The unique local practice of boiling fish on a ship involves the concepts of the boiling point of a salt solution and differences in air pressure, which have not been previously reported. This ethoscience study has the potential to be developed into contextual learning tools such as ethoscience-based worksheets and local content teaching modules for Lampung that are relevant to the Merdeka Curriculum.
ANALISIS KARAKTERISTIK ORGANOLEPTIK YOGURT HASIL FERMENTASI PADA PRAKTIKUM BIOTEKNOLOGI PANGAN Reni Widiyawati; Made Anisa Indrayeni; Dwi Kartika Putri; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 3 (2026): Volume 12 No. 3, September 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i3.16540

Abstract

Yogurt is a fermented dairy product widely consumed for its nutritional value and health benefits. This study aims to analyze the organoleptic characteristics of fermented yogurt produced during a food biotechnology laboratory session at the University of Lampung. Two yogurt samples were produced using different starter cultures: Sample A used two bacterial strains (Lactobacillus bulgaricus and Streptococcus thermophilus), while Sample B used four bacterial strains, adding Lactobacillus acidophilus and Bifidobacterium. Organoleptic evaluation was conducted on four parameters: color, aroma, taste, and texture. Results showed that both samples produced white-colored yogurt, a sour and fresh aroma, and a sour-savory-milky taste. However, Sample B exhibited a more pronounced sour aroma and taste, along with a slightly thinner yet still viscous texture compared to Sample A. These differences are attributed to the increased metabolic activity of the four-bacteria combination, which produced greater amounts of lactic acid and volatile compounds. This study demonstrates that starter culture composition significantly influences the organoleptic profile of yogurt produced in an educational laboratory setting.
Co-Authors Agung Nugroho Anjani Annisa Nurul Jannah Aura Apma Patria Bayu Saputra Tri Kusuma Clarisa Zahra Swary Dwi Kartika Putri Eka Annisa Fauziah Himatul A’la Frida Mayta Putri Grecia Amanda Ilul Farida Lailatus Sa’adah Lia Amanda Damayanti Made Anisa Indrayeni Miftahul Handayani Nabila Ramadani Nadya Meriza Nila Oktavia Niluh Putu Sekar Ayu Nurhasanah Rani Putri Setiyowati Reni Widiyawati Rini Rita T Marpaung Rismatul Fadillah Sumardi Tania Putri Nurbaya