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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Abdidas Jurnal Riset Pendidikan MIPA Koordinat : Jurnal Pembelajaran Matematika dan Sains Bioscientist : Jurnal Ilmiah Biologi
Ashari, Abdul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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The Characterization of Interferon Regulatory Factor 2 (IRF-2) Gene From Maleo (Macrocephalon Maleo S. Müller 1846) Tuva Village Gumbasa Sub-District Sigi Regency Central Sulawesi and it’s Utilization as Learning Media Ashari, Abdul; Budiarsa, I Made; Astija, Astija
Jurnal Riset Pendidikan MIPA Vol. 2 No. 2 (2018)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j25490192.2018.v2.i2.pp75-84

Abstract

IRF-2 is a member of the interferon regulatory transcription factor (IRF) which encodes interferon regulating factors. The study aimed to describe the character of the Interferon Regulatory Factor 2 (IRF-2) gene sequence from maleo and provide an experimental module about molecular genetic methods. This study used descriptive methods. Genetic data were obtained by using the molecular method through three stages of DNA isolation, DNA amplification, and sequencing. Alignment is done using Clustal X in the MEGA6 program. Phylogeny tree constructed by Neighbor-Joining algorithm and Juke-Cantor evolution's model from program MEGA6. The sample consisted of 0,3 ml blood from two individual maleo and species of Megapode group as a comparison that was obtained from GenBank. The results of the analysis from 612 bp of IRF-2 genes identified with the composition of the nucleotide base of 23.1% T, 20.8% C, 35.1% A and 21.0% G. IRF-2 gene sequence of nucleotide composition was rich in adenine (A). Analysis of IRF-2 gene sequences phylogeny tree topology tree produced good enough and has aggregated species from Megapodiidae family. Moreover, the validation suggested that the practical guide book in this study were ‘eligible’ to be used as learning media.
PENGARUH MODEL PEMBELAJARAN GROUP INVESTIGATION DENGAN MEDIA VIDEO ANIMASI TERHADAP MOTIVASI DAN HASIL BELAJAR SISWA DI SMA NEGERI 7 PALU Ashari, Abdul; Trianto, Manap; Buntu, Amalia; Windarsih, Yulia
Koordinat Jurnal MIPA Vol. 4 No. 2 (2023)
Publisher : Program Studi Tadris Ilmu Pengetahuan Alam, Fakultas Tarbiyah dan Ilmu Keguruan (FTIK), Universitas Islam Negeri (UIN) Datokarama Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24239/koordinat.v4i2.61

Abstract

Penelitian ini bertujuan untuk mendeskripsikan ada tidaknya pengaruh model pembelajaran Group Investigation dengan media video animasi terhadap motivasi dan hasil belajar siswa kelas X SMA Negeri 7 Palu. Keberhasilan penelitian ini dilihat dari hasil angket motivasi dan pretest-posttest di kelas control dan eksperimen yang menggunakan model Group Investigation dengan media video animasi. Jenis penelitian ini menggunakan quasi experimental dengan pretest–posttest nonequivalent control group design. Populasi penelitian ini adalah seluruh siswa kelas X SMA Negeri 7 Palu (X IPA 3 dan X IPA 6). Teknik pengambilan sampel adalah purposive sampling.. Analisa data pengujian hipotesis menggunakan uji-t dengan nilai signifikansi 0.05. diperoleh nilai motivasi belajar yaitu sebesar 0,006 < 0,05 dan hasil belajar sebesar 0,004 < 0,05. Dapat disimpulakan bahwa H1 diterima dan H0 ditolak yang berarti terdapat perbedaan peningkatan hasil belajar siswa menggunakan model pembelajaran Group Investigation dengan media video animasi.
Pendampingan Penggunaan Platform Gamifikasi untuk Pembuatan Media Evaluasi Pembelajaran Online Ashari, Abdul; Buntu, Amalia; Windarsih, Yulia; Trianto, Manap
Jurnal Abdidas Vol. 5 No. 1 (2024): February, Pages 1-63
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdidas.v5i1.891

Abstract

Pada era digitalisasi perlu adanya adaptasi media evalusi pembelajaran yang dapat menjangkau perkembangan mutakhir salah satunya dengan menggunakan platform gamifikasi. Platform gamifikasi memberikan kesempatan guru untuk berkolaborasi dalam pembuatan soal evaluasi sehingga dapat mempermudah dan  membuat pembelajaran menjadi lebih menarik. Kegiatan ini bertujuan untuk mengenalkan dan meningkatkan kompetensi digital guru dalam menggunakan platform gamifikasi. Hal itu dimaksudkan agar memudahkan guru dalam membuat media evaluasi pembelajaran secara online. Untuk mencapai tujuan tersebut, maka perlu dilakukan pendekatan berupa pendampingan bagi guru. Kegiatan pendampingan ini bertujuan untuk memanfaatkan platform gamifikasi seperti aplikasi Quizizz, aplikasi Kahoot dan aplikasi Wordwall untuk mempermudah dan mempercepat proses evaluasi pembelajaran secara online. Kegiatan pendampingan ini dihadiri oleh 25 peserta orang guru di SD Inpres Palupi. Materi yang diberikan pada kegiatan pendampingan ini mulai dari pengenalan platform gamifikasi hingga cara pembuatan soal evaluasi dengan memanfaatkan aplikasi tersebut. Dengan adanya kegiatan pendampingan ini maka diharapkan guru telah mampu menggunakan platform gamifikasi dan menerapkannya pada proses pembelajaran di sekolah.
Hubungan Pola Makan dan Aktivitas Fisik dengan Status Gizi Siswa Kelas VIII SMP Negeri 19 Palu Asifah, Nur; Laenggeng, Abd. Hakim; Lilies, Lilies; Kundera, I Nengah; Masrianih, Masrianih; Ashari, Abdul
Bioscientist : Jurnal Ilmiah Biologi Vol 13, No 3 (2025): September
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i3.16623

Abstract

This study aims to analyze the relationship between diet and physical activity with the nutritional status of students of SMP Negeri 19 Palu. This study used a cross sectional design with a quantitative approach and analytic observational type. The subjects were 77 students of class VIII (aged 13-15 years) who were selected using simple random sampling technique. Data were collected using FFQ (Food frequency Questionnaire) to assess diet and APARQ (Adolescent physical Activity Recall Questionnaire) for physical activity, both validated instruments from previous studies. As well as anthropometric measurements (height and weight) using the Body Mass Index (BMI) to determine nutritional status. The results of the analysis using the chi-square test showed that there was a significant relationship between diet and nutritional status (χ²(3) = 8.772; p = 0.032), and between physical activity and nutritional status (χ²(4) = 9.919; p = 0.042) Respondents with a good diet and moderate to vigorous physical activity tended to have normal nutritional status, while poor diet and light physical activity were more common among students with abnormal nutritional status. These findings suggest that diet and physical activity play an important role in determining the nutritional status of adolescents. The implications of this study emphasize the importance of educational intervention programs in the school environment to support healthy lifestyles and prevent nutritional problems among students.
Identifikasi Jamur dan Bakteri Pada Plup Proses Fermentasi Biji Kakao Tandi, Jenifa Arisa; Kundera, I Nengah; Windarsih, Yulia; Alibasyah, Lestari M.P; Ashari, Abdul; Budiarsa, I Made
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 3 (2025): September
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i3.17537

Abstract

This study aims to identify the types of fungi and bacteria that play a role in the fermentation process of cocoa beans. This type of research uses an exploratory laboratory method. The samples in this study were fungi and bacteria during the fermentation process of cocoa beans that had been fermented for approximately 3-5 days. The tools used in this study were digital scales, clear plastic boxes, autoclaves, scissors, micropipettes, spoons, label paper, Petri dishes, incubators, glass covers, Bunsen burners, Erlenmeyer flasks, inoculation needles, stirring rods, microscopes, beakers, measuring cups, scales, hot plates, test tubes, spirit lamp, colony counter, aluminum foil, camera, and writing instruments. The materials used in this study were fermented cocoa bean waste samples colonized by fungi and bacteria, Nutrient Agar (NA) medium, Triple Sugar Iron Agar (TSIA) medium, Bacillus Agar Base, distilled water, crystal violet, eosin dye, iodine, alcohol, and safranin. There are five stages in this research procedure, namely sample collection and preparation, media preparation and sample dilution, sample cultivation on general and selective media, Gram staining, and biochemical testing. The results of this study show that the fungi Saccharomyces cerevisiae and Mucor Sp, as well as the bacteria Bacilllus Sp, are involved in the fermentation process of cacao beans.
Analysis of Nutritional Composition and Antioxidant Activity of Yogurt Enriched with Butterfly Pea (Clitoria ternatea L.) Extract Windarsih, Yulia; Budiarsa, I Made; Trianto, Manap; Akram, Akram; Ashari, Abdul
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.831-841

Abstract

The growing demand for functional foods has encouraged the development of dairy products enriched with natural bioactive ingredients to improve nutritional value and health benefits. This study aimed to analyze the nutritional composition and antioxidant activity of yogurt enriched with butterfly pea (Clitoria ternatea L.) extract. Yogurt was prepared from fresh goat milk with varying concentrations of butterfly pea extract and evaluated for protein, fat, carbohydrate, moisture, ash, vitamin C contents, antioxidant activity, and sensory acceptance. Proximate analysis, UV–Vis spectrophotometry, and the DPPH method were used for chemical determinations, while a hedonic test assessed color, taste, aroma, and texture. Results showed that increasing butterfly pea extract significantly decreased protein and fat contents but increased vitamin C and antioxidant activity, with the highest values observed in yogurt containing 60% extract and 4% formulation (N60K2). Moisture and ash contents were not significantly affected. Sensory evaluation indicated that yogurt with 60% extract and 2% formulation (N60K1) was preferred regarding color, taste, aroma, and texture. Considering compliance with the Indonesian National Standard (SNI) and consumer acceptance, N60K1 was the optimal formulation. The findings suggest that butterfly pea extract can enhance the functional properties of yogurt, particularly its antioxidant potential, while maintaining acceptable sensory quality. This provides insights for developing functional dairy products with natural plant-based bioactives.
Co-Authors Abd. Hakim Laenggeng, Abd. Hakim Akram, Akram Amalia Buntu Asifah, Nur Astija I Made Budiarsa I Nengah Kundera Laksono Trisnantoro Lestari M.P Alibasyah Lilies Lilies Manap Trianto Masriani . Tandi, Jenifa Arisa Windarsih, Yulia