Article Per Year (5 Year)
p-Index From 2020 - 2025
1.204
P-Index
This Author published in this journals
All Journal JSME MIPA UNIMA JURNAL PENDIDIKAN TAMBUSAI SOSCIED Biofarmasetikal Tropis (The Tropical Journal of Biopharmaceutical)
Lawalata, Helen J.
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
PEMBELAJARAN BIOLOGI MELALUI PRAKTIKUM UJI GOLONGAN DARAH BERBASIS DISCOVERY LEARNING UNTUK MENINGKATKAN HASIL BELAJAR SISWA SMP NEGERI 3 TONDANO Muli, Efel J. R.; Sumampouw, Herry M.; Lawalata, Helen J.
JSME (Jurnal Sains, Matematika & Edukasi) Vol 5, No 1 (2017): Jurusan Biologi
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Masalah yang melatar belakangi penelitian ini setelah observasi awal dilakukan yaitu metode pembelajaran masih bersifat konvensional dan praktikum penggolongan darah kurang dilakukan sehingga pemahaman terhadap konsep biologi sulit dicerna. Tujuan penelitian ini untuk meningkatkan hasil belajar pada pembelajaran biologi melalui praktikum uji golongan darah berbasis discovery learning untuk meningkatkan hasil belajar siswa SMP Negeri 3 Tondano. Penelitian ini menggunakan metode penelitian tindakan kelas yang terdiri dari 4 tahap yaitu: a. Perencanaan, b. Pelaksanaan, c. Observasi, dan d. Refleksi. Subjek penelitian ini adalah siswa kelas VIII b dengan jumlah siswa 20 orang siswa yang terdiri dari 12 siswa laki-laki dan 8 siswa perempuan. Penelitian ini dilakukan dalam dua siklus. Siklus pertama dengan materi sistem peredaran darah, jumlah siswa yang memenuhi KKM 12 orang atau 60% secara klasikal dan pada siklus dua dengan materi yang sama sistem peredaran darah, jumlah siswa yang memenuhi nilai KKM 75 yaitu 18 orang atau 90% secara klasikal dan tidak tuntas 2 siswa atau 10 % diadakan remedial. Dengan demikian pembelajaran melalui praktikum uji golongan darah berbasis discovery learning dapat meningkatkan hasil belajar siswa. Kata kunci: Discovery learning, hasil belajar, uji golongan darah
SUKSESI BAKTERI PADA FERMENTASI KULIT BUAH NANAS (Ananas comosus (L.) Merr) Pelealu, Irna W.; Lawalata, Helen J.; Tengker, Anita C.; Posumah, Danny
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.861

Abstract

The utilization of pineapple peel in the fermentation process produces bacteria and probiotics that are beneficial for human health. The fermentation process is carried out to enhance the nutrition, shelf life, and organoleptic properties of food products. The presence of microbes, especially bacteria, is believed to play an important role in the fermentation process of pineapple peel. However, the specific bacteria involved in the fermentation of pineapple peel are not yet fully known. The aim of this research is to study the bacterial succession during the fermentation of pineapple peel (Ananas comosus (L.) Merr) and to identify the types of bacteria obtained during the fermentation process. This research uses a qualitative descriptive laboratory-based method by conducting morphological identification of bacteria and biochemical testing to determine the types of bacteria present in the fermentation of pineapple peel. Based on the identification data, 11 bacterial isolates were found during the fermentation of pineapple peel. The isolates were identified macroscopically and then subjected to a series of biochemical tests. The results of the research indicate that the microorganisms involved in the fermentation of pineapple peel belong to the genera Staphylococcus sp., Bacillus sp., and Lactobacillus sp.. The microbial succession during pineapple peel fermentation shows that the bacterial population of the genus Staphylococcus sp. dominates on day 0 of fermentation, while the genus Bacillus sp. undergoes a succession pattern, experiencing growth on day 1 and continuing to increase until day 3. Meanwhile, bacteria from the genus Lactobacillus sp. only appeared on day 1 of fermentation.
SUCCESSION OF LACTIC ACID BACTERIA ON CANDIED PAKOBA FRUIT (Syzygium luzonense) Kembuan, Patricia Pericilia; Mokosuli, Yeremia Samuel; Lawalata, Helen J.; Moko, Emma; Roring, Verawati I. Y
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.878

Abstract

Pakoba fruit is often made into sweets, salad, pickles because it has a very sour taste and is a habitat for lactic acid bacteria. The purpose of this study was to determine the characteristics of lactic acid bacteria succession during the fermentation process of candied pakoba fruit. This research is an explorative research. The number of microbes was observed starting from day 0, 1, 3 and 7. Based on the results of identification data, 12 bacterial isolates were obtained in pakoba fruit fermentation. The isolates obtained were then macroscopically identified and microscopically identified. 12 isolates were round, 12 isolates had enpitire edges, 12 isolates had raised elevations, 12 isolates had covex colony surfaces, 10 isolates were white and 2 isolates were cream-colored. Of the 12 isolates, it was found that the bacteria that grew in the fermentation of candied pakoba fruit after profile matching was suspected of the genus Lactobacilus sp. and Leucunostoc.
ANALISIS STRUKTUR DAN POLA PERTUMBUHAN IKAN PAYANGKA (Ophieleotris aporos) DI DANAU LIMBOTO Mokoginta, Ayatola R.; Mamangkey, Jefry J.; Rampengan, Mercy M. F; Ogi, Nova L I M; Lawalata, Helen J.
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.888

Abstract

Payangka fish (Ophieleotris aporos) is a fish that lives in freshwater and has the ability to survive in the midst of competition with other fishes that are very tough. This study aims to analyze the structure of payangka fish and the growth pattern of payangka fish in Lake Limboto. Fish samples were caught using a 2 cm net with a net length of 7 m and then a 1 m serok (sibusibu) with a total sample of 1003 fish. The results of the length structure analysis of payangka fish obtained a length range of 9.15 - 19.05cm with an average of 12.45 cm and the results of the weight structure analysis obtained a range of 9.27 - 47.97 grams with an average of 13.57 grams. The results of the analysis of the relationship between length and weight of payangka fish obtained allometric growth pattern (b = 2.92), b < 3 which means that weight gain is faster than length gain..
Endophytics Bacteria from Pangi Fruit (Pangium edule REINW.) and Its Potential as Producer of Antibacterial Compound Sambuaga, Natalia V.; Samuel, Mokosuli Y.; Lawalata, Helen J.
Biofarmasetikal Tropis (The Tropical Journal of Biopharmaceutical) Vol. 7 No. 2 (2024): Oktober 2024
Publisher : FMIPA UKIT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55724/jbiofartrop.v7i2.470

Abstract

Natural antibacterials can be derived from various types of plants, one of which is the Pangi plant (Pangium edule REINW.). Pangi fruit contains an antioxidant and antibacterial compound that can inhibit bacterial growth. This study aims to determine the isolates of endophytic bacteria contained in Pangi fruit and its potential as a producer of antibacterial compounds against Escherichia coli and Staphylococcus aureus bacteria. This study used exploratory description research method. Results Isolation research of endophytic bacteria from Pangi fruit obtained seven isolates. Each Isolate has a different morphology both from the shape, color, edges, and colony elevation. Based on the results of antibacterial activity testing, each isolate of endophytic bacteria showed different clear zone diameters. Endophytic bacteria showed different clear zone diameters against E. coli (0.75 mm – 4.5 mm) and S. aureus (1 mm – 5 mm). Endophytic bacterial isolates That have the potential as antibacterial with the largest clear zone diameter are Isolate PA 2.1 (4.5 mm) against E. c oli and isolate PA 3.2 (5 mm) against the bacteria S. aureus. Based on the results of morphological characterization of isolate PA 1.1 has similarities with the genus Basillus sp., isolates PA 1.2, PA 1.3 PA 2.2, PA 3.1 and PA 3.2 have similarity with the genus Basillus sp. PA 3.2 has similarities with the genus Paracoccus alcaliphilus and isolate PA 2.1 has similarities with the genus Alcaligenes sp.
SUKSESI BAKTERI PADA FERMENTASI KULIT BUAH NANAS (Ananas comosus (L.) Merr) Pelealu, Irna W.; Lawalata, Helen J.; Tengker, Anita C.; Posumah, Danny
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.861

Abstract

The utilization of pineapple peel in the fermentation process produces bacteria and probiotics that are beneficial for human health. The fermentation process is carried out to enhance the nutrition, shelf life, and organoleptic properties of food products. The presence of microbes, especially bacteria, is believed to play an important role in the fermentation process of pineapple peel. However, the specific bacteria involved in the fermentation of pineapple peel are not yet fully known. The aim of this research is to study the bacterial succession during the fermentation of pineapple peel (Ananas comosus (L.) Merr) and to identify the types of bacteria obtained during the fermentation process. This research uses a qualitative descriptive laboratory-based method by conducting morphological identification of bacteria and biochemical testing to determine the types of bacteria present in the fermentation of pineapple peel. Based on the identification data, 11 bacterial isolates were found during the fermentation of pineapple peel. The isolates were identified macroscopically and then subjected to a series of biochemical tests. The results of the research indicate that the microorganisms involved in the fermentation of pineapple peel belong to the genera Staphylococcus sp., Bacillus sp., and Lactobacillus sp.. The microbial succession during pineapple peel fermentation shows that the bacterial population of the genus Staphylococcus sp. dominates on day 0 of fermentation, while the genus Bacillus sp. undergoes a succession pattern, experiencing growth on day 1 and continuing to increase until day 3. Meanwhile, bacteria from the genus Lactobacillus sp. only appeared on day 1 of fermentation.
SUCCESSION OF LACTIC ACID BACTERIA ON CANDIED PAKOBA FRUIT (Syzygium luzonense) Kembuan, Patricia Pericilia; Mokosuli, Yeremia Samuel; Lawalata, Helen J.; Moko, Emma; Roring, Verawati I. Y
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.878

Abstract

Pakoba fruit is often made into sweets, salad, pickles because it has a very sour taste and is a habitat for lactic acid bacteria. The purpose of this study was to determine the characteristics of lactic acid bacteria succession during the fermentation process of candied pakoba fruit. This research is an explorative research. The number of microbes was observed starting from day 0, 1, 3 and 7. Based on the results of identification data, 12 bacterial isolates were obtained in pakoba fruit fermentation. The isolates obtained were then macroscopically identified and microscopically identified. 12 isolates were round, 12 isolates had enpitire edges, 12 isolates had raised elevations, 12 isolates had covex colony surfaces, 10 isolates were white and 2 isolates were cream-colored. Of the 12 isolates, it was found that the bacteria that grew in the fermentation of candied pakoba fruit after profile matching was suspected of the genus Lactobacilus sp. and Leucunostoc.
ANALISIS STRUKTUR DAN POLA PERTUMBUHAN IKAN PAYANGKA (Ophieleotris aporos) DI DANAU LIMBOTO Mokoginta, Ayatola R.; Mamangkey, Jefry J.; Rampengan, Mercy M. F; Ogi, Nova L I M; Lawalata, Helen J.
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.888

Abstract

Payangka fish (Ophieleotris aporos) is a fish that lives in freshwater and has the ability to survive in the midst of competition with other fishes that are very tough. This study aims to analyze the structure of payangka fish and the growth pattern of payangka fish in Lake Limboto. Fish samples were caught using a 2 cm net with a net length of 7 m and then a 1 m serok (sibusibu) with a total sample of 1003 fish. The results of the length structure analysis of payangka fish obtained a length range of 9.15 - 19.05cm with an average of 12.45 cm and the results of the weight structure analysis obtained a range of 9.27 - 47.97 grams with an average of 13.57 grams. The results of the analysis of the relationship between length and weight of payangka fish obtained allometric growth pattern (b = 2.92), b < 3 which means that weight gain is faster than length gain..
Identification of Escherichia Coli Bacteria in Tofu Soaking Water Sold at Bersehati Market Manado City North Sulawesi Province Salaila, Tania Jennet; Tumbel, Ferny Margo; Lawalata, Helen J.; Tanorl, Meity N.; Roring, Verawati I. Y.
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v8i2.14900

Abstract

Produk tahu sudah lama menjadi makanan pokok masyarakat Indonesia, terlebih khusus di Kota Manado. Selain harganya murah produk tahu juga sangat banyak dijumpai di tempat-tempat perbelanjaan tradisional maupun swayalan. Tahu memiliki banyak manfaat sebagai sumber protein pengganti dari ikan dan daging. Pada waktu pembuatan tahu biasa kita rendam dengan air terlebih dahulu, karena tahu banyak mengandung protein air rendamannya harus higienis, karena jika tidak higienis akan berpotensi sebagai sarang bakteri pembawa penyakit. Penelitian ini mengenai identifikasi bakteri E.coli pada air rendaman tahu yang diperoleh dari Pasar Bersehati Kota Manado. Air rendaman tahu sudah banyak diteliti, namun belum banyak pengujiannya menggunakan Uji Sitrat, Uji SIM, Uji MR-VP. Penelitian ini bertujuan untuk mengidentifikasi bakteri E.coli di rendaman air tahu. Rancangan penelitian yang digunakan adalah rancangan penelitian deskriptif, mikroskopik, pewarnaan gram, uji biokimia. Hasil penelitian menunjukkan bahwa air yang diambil dari 5 sampel menunjukkan adanya 5 isolat bakteri patogen. Berdasarkan media tumbuh bakteri hanya 3 isolat yang teridentifikasi bakteri E.coli melalui isolasi, pengenceran, pewarnaan gram, dan uji biokimia. Sedangkan 2 sampel tidak teridentifikasi bakteri E.coli. 5 sampel yang telah diteliti ternyata hanya sampel 1,2, dan 4 yang teridentifikasi bakteri E.coli sedangkan sampel 3 dan 5 tidak teridentifikasi bakteri E.coli.
Co-Authors Anita Costanci Christine Tengker Emma M Moko Herry Maurits Sumampouw Jefry Jack Mamangkey Kembuan, Patricia Pericilia Moko, Emma Mokoginta, Ayatola R. Mokosuli, Yeremia Samuel Muli, Efel J. R. Nova L.I.M Ogi Ogi, Nova L I M Pelealu, Irna W. Posumah, Danny Rampengan, Mercy M. F Roring, Verawati I. Y Roring, Verawati I. Y. Salaila, Tania Jennet Sambuaga, Natalia V. Samuel, Mokosuli Y. Tanorl, Meity N. Tengker, Anita C.