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All Journal Jurnal Biologi Universitas Andalas Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Jurnal Perikanan Universitas Gadjah Mada Indonesian Food Science and TechnologyJournal JURNAL PENDIDIKAN TAMBUSAI JRTI (Jurnal Riset Tindakan Indonesia) Pelita Eksakta Sainstek : Jurnal Sains dan Teknologi Best Journal (Biology Education, Sains and Technology) Natural Science: Jurnal Penelitian Bidang IPA dan Pendidikan IPA Education and Social Sciences Review Journal of Applied Agricultural Science and Technology Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Jurnal Serambi Biologi
Vauzia, Vauzia
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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

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Morphological and Stomata Characteristics of Trembesi (Samanea saman (Jacq.) Merr.) Leaves as Green Plants in Padang City, Indonesia Vauzia, Vauzia; Mayandri, Fadhila; Azizah, Nur; Alti, Rizka Putri
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.3664

Abstract

Greening along roads can be an alternative solution to overcome air pollution in urban areas. Direct contact of plants with pollutant particles in the air will affect the condition of plants, especially on leaves. Knowledge of morphological characteristics and stomata on leaves that have the potential to absorb pollutants is the basis for understanding plant responses to environmental changes. This research is descriptive research conducted in September-December 2021 with leaf samples taken in the area of ​​PT Semen Padang, Padang State University, and Andalas University forests. Data were analyzed by t test level of 5%. The results showed that the morphological characteristics of trembesi leaves in the PT Semen Padang and Padang State University areas had significant differences in the aspects of the number of leaflets, leaf length, leaf width, not significantly different in the length of the mother petiole and the number of leaf branch bones and the characteristics of the stomata did not show any difference which is evident from the aspect of stomata length and stomata density. The morphological characteristics of trembesi leaves in the Padang State University and Andalas University forests showed significant differences in the length of the mother petiole, the number of leaflets, and the number of leaf veins, there was no significant difference in leaf length and leaf width and showed a significant difference in the aspect of stomata length, but did not show a significant difference in terms of stomata density. Morphological characteristics of trembesi leaves in the PT Semen Padang area and Andalas University forest showed significant differences in the length of the mother petiole, number of leaflets, leaf length, leaf width, and number of leaf veins and did not show significant differences in terms of stomata length and stomata density.
Pengaruh Penambahan Cabai ( Capsicum annum ) Dan Gula Terhadap Total Bakteri Asam Laktat (BAL) Dari Sauerkraut Vauzia, Vauzia; Fevria, Resti; Monica , Indiastri P; Chatri, Moralita; Achyar, Afifatul; Edwin, Edwin
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.4811

Abstract

Sauerkraut is a typical German food made from thinly sliced cabbage. Sauerkraut is a fermeted product that can give a distinctive taste. Sugar is an ingredient that can be added in, that sugar can trigger the growth of lactic acid bacteria. Indonesian people like food with a spicy sensation from chilies, chillies here contain vitamin C which functions as an antioxidant that is good for the body and is able to increase endurance. This study aims to calculate the total lactic acid bacteria contained in sauerkraut with the addition of chilies and sugar. Dilution of 1 ml sample into 9 ml physiological NaCl solution from 10 -1 to 10 -8 dilutions was carried out, then inoculated into MRS Agar using the pour plate method. Incubated in room temperature for 48 hours. The growing colonies of lactic acid bacteria were then observed based on colony morphology and counting the total growing lactic acid bacteria. The results of the research can be concluded that there was an increase in the number of lactic acid bacteria in sauerkraut with the addition of chili and 10% granulated sugar with a bacterial density average is 88.667 x 108 CFU/mL.
Co-Authors Abdul Razak Achyar, Afifatul Afrilisia, Lora Akhirman, Akhirman Alqaramah, Rachel Alti, Rizka Putri Amri, Afdhal Anizam Zein Annisa, Silvy Arianti, Riri Putri Atifah, Yusni Azizah, Salum Azwir Anhar Despitri, Era Dezi Handayani Dwi Hilda Putri Edwin Edwin Faristy, Annisya Fhadilah Putri Ferdyan, Rhavy Fevria, Resti Fevria, Resti - Frona, Wike Samira Harianja, Loly Marlina Hayati, Rifda Kardiman, Reki Mayandri, Fadhila Megawati - Meivinia, Alifda Putri Monica , Indiastri P Moralita Chatri Naldi, Henra Nazhifah, Naura Nur Azizah Oktaviani, Mutia Pebriyeni, Silvi Pertiwi, Lastri Prameswari, Nola Putri Oktavia PUTRI WAHYUNI Putri, Fanesha Panca Putri, Irma Leilani Eka Putri, Lidya Eka Putri, Nadila Aulya Putri, Resti Hidayati Putri, Santi Diana Putri, Ulfa Dwi Putri, Wulan Nuzulia Relsas Yogica, Relsas Rizki, Chintya Roni Jarlis Roza, Sri Yenica S, Rayhanna Fadillah Sania, Hani Santosa, Tomi Apra Satria, Rijal Selaras, Ganda Hijrah Septia Komala Sari, Irma Sholichin, Muhamad Sri Mutiar, Sri Sulman, Gina Sunarsan, Debra Fortuna Syamsurizal - - Tazri, Mufidah Insani Violita Violita Yulkifli Yulkifli Yunita, Aulia zahrani, Arum Zulyusri Zulyusri