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All Journal Didaktik : Jurnal Ilmiah PGSD STKIP Subang
Anjani
Universitas Lampung
Education

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PENGARUH KETERSEDIAAN OKSIGEN TERHADAP PERTUMBUHAN KAPANG RHIZOPUS SP. PADA PROSES FERMENTASI TEMPE SEBAGAI PENERAPAN BIOTEKNOLOGI TRADISIONAL Anjani; Rismatul Fadillah; Intan Mara Claudia; Muhammad Ridho Ramadhani Santori; 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.v12i02.15293

Abstract

Tempe is a traditional Indonesian food product obtained through a fermentation process that utilizes the activity of molds from the genus Rhizopus sp. on soybeans. Oxygen availability plays a crucial role in tempe fermentation, as Rhizopus sp. is an obligate aerobic mold that requires oxygen for optimal growth. This study was conducted to examine the extent to which oxygen availability affects the growth of Rhizopus sp. during the tempe fermentation process, while also serving as a practical application of traditional biotechnology in daily life. The study employed an experimental design with three different packaging treatments: banana leaves, perforated plastic, and non-perforated plastic. Fermentation took place over 48 hours at a temperature of 30–32°C. Observations of mycelium growth were conducted every 12 hours, focusing on several indicators: color, hyphal density, and the surface area covered by mycelium. These observations were supplemented by an assessment of tempeh’s physical quality, encompassing color, aroma, texture, and firmness. Based on the research results, it was found that the use of banana leaf packaging produced the densest, most even, and purest white mycelium growth, while also yielding tempeh with the highest physical quality and nutritional content compared to other types of packaging. Perforated plastic packaging yielded fairly good results, whereas non-perforated plastic packaging produced tempeh of the lowest quality due to restricted air circulation. It can be concluded that oxygen availability has a significant effect on the growth of Rhizopus sp. and the quality of the resulting tempeh. The better the air circulation within the packaging, the more optimal the fermentation process and the quality of the resulting tempe.
PEMANFAATAN HIDROPONIK WICK SYSTEM DALAM BUDIDAYA TANAMAN KHAS LAMPUNG SEBAGAI UPAYA EDUKASI EKOLOGI DI SMP XAVERIUS 4 BANDAR LAMPUNG Erizal Barnawi; Anjani; Nabila Zahra; Nadia Yunita; Putri Yunita; Ilham Viksa Danuarta; Gusti Ayu Made Renita Sukmawati; Mattew Made Raditya Nanda Putra; Dilla Etika Sari; Alessa Widya Aryudi; Mutiara Putri Syahrani
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 03 (2026): Volume 12 No. 03, September 2026 Published
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i03.16332

Abstract

Plastic waste is a growing and difficult environmental problem, including in school environments. At Xaverius 4 Junior High School in Bandar Lampung, many plastic bottles have accumulated, disrupting the cleanliness and beauty of the school, while land for greening is also very limited. This community service program aims to provide ecological education by utilizing used plastic bottles as planting containers using a Wick System hydroponics. The activities were carried out through educational sessions, preparing tools and materials, decorating plastic bottles, and practicing planting and arranging the hydroponic installation. As a result, students began to change their perspective on plastic waste, from something previously considered useless to a useful and attractive planting medium. The use of hydroponics became a cost-effective solution for greening the school in a limited space while increasing students' understanding and responsibility towards the environment. Thus, this activity was able to foster a sustainable attitude of caring for the environment among the school community.
Co-Authors Alessa Widya Aryudi Berti Yolida Dilla Etika Sari Erizal Barnawi Gusti Ayu Made Renita Sukmawati Ilham Viksa Danuarta Intan Mara Claudia Mattew Made Raditya Nanda Putra Muhammad Ridho Ramadhani Santori Mutiara Putri Syahrani Nabila Zahra Nadia Yunita Nadya Meriza Putri Yunita Rismatul Fadillah Sumardi