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Identifikasi Keragaman Mikroflora dan Pengaruhnya pada Kualitas Organoleptik Tempoyak Khas Suku Dayak di Kalimantan Tengah Swestyani, Sondra; Hujjatusnaini, Noor
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
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.v12i1.11008

Tempoyak as local wisdom and national culture is poorly documented. Therefore, it is important to explore the preferences of the millennial generation regarding the organoleptic qualities of Tempoyak. The research design is a one-shot case study. The variables tested were the diversity of microflora in tempoyak, and its influence on the level of organoleptic quality and the level of preference of the millennial generation. Identification of isolates using API-50CHL, biochemical tests and physiological tests. Organoleptic quality uses the hedonic scale test. The research panelists were 120 people from the Dayak, Madura, Jawa and Banjar tribes. Data analysis uses one way Anava analysis. 15 isolates of microflora were found in Tempoyak which affected its taste and organoleptics, 8 isolates including lactic acid bacteria, including Pediococcus acidilactici, Lactobacillus curvatus, Leuconostoc mesenteroides, Lactobacillus plantarum, Streptococcus thermophiles, Lactobacillus pentosus, Enterococcus faecium, and Weissella paramesenteroides. 1 isolate of non-lactic acid bacteria that is Micrococcus varians. 2 isolates from the yeast group consisted of Saccharomyces cereviciae and Kluyveromyces marxianus, and 4 isolates included Rhizopus, Monilia sitophila, and Mucor roxii. All microflora found were capable of producing lactic acid, except Aspergillus repens. The statistical test results show the significance of its influence on the organoleptic quality of all sub-variables, including color, taste, aroma and texture of Tempoyak. The exploration results in this research indicate opportunities for Tempoyak to be more developed, innovative and contemporary, so that it is preferred by the millennial generation.

Pelatihan Pengenalan Dan Penggunaan Alat-Alat Laboratorium Biologi Kepada Siswa Kelas XII IPA MA Muslimat Nu Palangka Raya Swestyani, Sondra; Rahimah, Hidayati; Nada, Ara Aulia
Kayuh Baimbai : Jurnal Pengabdian Masyarakat Vol. 1 No. 1 (2024): Kayuh Baimbai: Jurnal Pengabdian Masyarakat
Publisher : CV Aisha Edutama

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

Pengenalan alat-alat yang digunakan dalam laboratorium sangat penting guna kelancaran praktikum yang dilaksanakan diantaranya adalah menghindari kecelakaan kerja dan gagalnya percobaan. Alat-alat laboratorium biasanya dapat rusak atau bahkan berbahaya jika tidak sesuai dengan prosedur pemakaian. Oleh karena itu, pemahaman fungsi dan cara kerja peralatan serta bahan harus mutlak dikuasai oleh siswa sebelum melakukan praktikum di laboratorium biologi. Pelatihan diberikan pada siswa kelas XII MA Muslimat NU Palangka Raya ini sangat tepat, karena laboratorium merupakan salah satu pusat aktivitas ilmiah yang meliputi riset, eksperimen, dan pengukuran. Ada beberapa jenis laboratorium yang dikunjungi diantaranya adalah laboratorium kultur jaringan, laboratorium ekologi, laboratorium biologi sel, dan laboratorium struktur dan perkembangan. Metode yang digunakan dalam kegiatan pengabdian yaitu ceramah dan demonstrasi dalam pengenalan alat-alat laboratorium biologi. Metode ceramah untuk menyampaikan jenis dan fungsi alat-alat laboratorium. Metode demonstrasi untuk mempraktikkan cara menggunakan alat-alat laboratorium. Kegiatan pengabdian ini diharapkan dapat membantu dan memudahkan siswa dalam melakukan kegiatan praktikum di jenjang perguruan tinggi.

Effect of Sugar Composition and Drying Time on Tomato Taste Maradona, Maradona; Hujjatusnaini, Noor; Swestyani, Sondra
BIODIK Vol. 10 No. 3 (2024): September 2024
Publisher : Program Studi Pendidikan Biologi FKIP Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/biodik.v10i3.25284

Habaring Hurung Subdistrict, located in the Bukit Batu district of Palangka Raya City, is one of the tomato suppliers for the capital region, with a production range of 2,336 to 2,481. Fully ripe tomatoes tend to spoil quickly, with a relatively short storage life of 3-4 days. One of the ways tomatoes are utilized is by processing them into date tomatoes, a sweet snack made from tomatoes that are processed to resemble dates in taste and shape. This is done to enhance the appeal of tomato processing to the community. The research design used in this study is a Randomized Block Design, with the variables being tested as sugar composition and drying time, based on the preference level of date tomatoes. The preference level of date tomatoes was evaluated using hedonic tests, specifically focusing on taste. The panelists involved in the preference evaluation were 15 individuals from the general public and students. Data analysis was conducted using Duncan's Multivariate Range Test (DMRT). The results of the hedonic tests showed that sugar compositions of 600-800 grams, in terms of color, taste, and texture, were highly preferred (â‰¤ 80%) by the panelists, but the effect was not statistically significant. On the other hand, drying times of 3-6 days, in terms of color, taste, and texture, were highly preferred (â‰¥ 60%) and had a significant impact.

The Implementation of Moderation Values in Scouting Activities at SMP Negeri 1 Sukamara ozi, wahidfachurrozi; Muslimah, Muslimah; Swestyani, Sondra
FOKUS Jurnal Kajian Keislaman dan Kemasyarakatan Vol. 9 No. 2 (2024)
Publisher : Institut Agama Islam Negeri (IAIN) Curup

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29240/jf.v9i2.11445

Religious moderation refers to a balanced understanding that avoids extremes and excessiveness. The nine principles of religious moderation include intolerance, cultural adaptability, patriotism, anti-violence, deliberation, reform, and leadership, and honesty. This study aims to describe the implementation of religious moderation values in scouting activities at SMP Negeri 1 Sukamara. A qualitative descriptive approach was employed to explore and portray the issue. Data for this research were collected through a combination observation, interviews, and documentation, with source triangulation applied for validation. Then, analysis was conducted, integrating ideas related to moderation, until completion. This reveal that religious moderation values, such patriotism, deliberation, tolerance, and leadership, have implemented through scouting activities. These results underscore the importance of schools paying attention to the application of religion moderation. The school has adopted an approach to instilling attitudes of religious moderation among students by initiating extracurricular scouting activities.

Pelatihan Pembuatan Desain Logo Dan Pengemasan Untuk Meningkatkan Pemasaran Produk Keripik Singkong Di Kelompok Wanita Tani Kenanga Mekar Desa Batu Raya I Aprillyanti, Virkanita; Amalia, Gina; Zulfa Ulinnuha, Yana; Qhairi, Bustami; Rizky Fhadillah, Muhammad; Aprilianti, Yeni; Swestyani, Sondra
BEGAWE: Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2024): BEGAWE: Jurnal Pengabdian Masyarakat, Oktober 2024
Publisher : Berugak Baca

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62667/begawe.v2i3.150

Pemasaran yang efektif memainkan peran penting dalam meningkatkan daya saing produk di pasar. Pengabdian ini berfokus pada pengembangan desain logo dan pengemasan untuk meningkatkan pemasaran keripik singkong yang diproduksi oleh Kelompok Wanita Tani (KWT) Kenanga Mekar Desa Batu Raya I. Saat ini, produk tersebut masih menggunakan kemasan sederhana dan tidak memiliki logo yang khas, yang menghambat daya tarik dan penjualannya. Melalui program pengabdian masyarakat dalam bentuk Kuliah Kerja Nyata (KKN), dilakukan serangkaian kegiatan, termasuk penyampaian materi, diskusi, pembuatan desain logo, dan penyerahan alat pengemasan, seperti mesin pres plastik. Penelitian ini menemukan bahwa desain logo yang menarik dan pengemasan yang modern dapat meningkatkan daya saing produk, membuatnya lebih dikenal di pasar lokal dan luas. Penggunaan teknologi pengemasan, seperti hand sealer, juga memberikan kontribusi signifikan dalam meningkatkan efisiensi dan kualitas produk. Hasil penelitian ini menunjukkan bahwa perbaikan dalam branding dan pengemasan berpotensi meningkatkan penjualan dan memperluas jangkauan produk di pasar.

INNOVATION OF PEEL-OFF FACE MASKS MADE WITH SPIRULINA (Arthospira platensis) TOWARDS A CREATIVE ECONOMY Alia, Rahmah; Jumrodah, Jumrodah; Swestyani, Sondra
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol. 11 No. 2 (2025): Biolink February
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v11i2.13768

Facial skin care, especially facial masks, has become part of the modern lifestyle, as the younger generation becomes increasingly aware of the importance of a healthy appearance. One natural ingredient that is widely used in skin care products is Spirulina platensis, a microalgae that is rich in nutrients and has various benefits, such as antioxidant, anti-inflammatory and antibacterial. This research aims to develop a peel off facial mask made from Spirulina platensis which is equipped with essential oil to improve the quality of skin care which is a major contribution to the development of natural cosmetics so that it can become an attractive alternative in the cosmetics industry. The method used in this research is an experimental method with five mask treatments. The results of the ANOVA test showed that there were significant differences in the aroma, color and consistency of the mask. Masks with Vanilla essential oil (F3) are preferred because of their more pleasant aroma, while masks with Sakura essential oil (F4) have the most preferred color. This research shows the potential of Spirulina platensis as an active ingredient in peel-off masks, which can be an attractive alternative in the cosmetics industry, as well as supporting a creative economy based on natural ingredients.

Identification of Microflora Diversity and Its Influence on the Organoleptic Quality of the Traditional Dayak Food Tempoyak in Central Kalimantan Swestyani, Sondra; Hujjatusnaini, Noor
Jurnal Bioterdidik: Wahana Ekspresi Ilmiah Vol 11, No 3 (2023): Jurnal Bioterdidik
Publisher : Universitas Lampung

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

Tempoyak is a traditional fermented food of the Dayak ethnic group in Central Kalimantan. The production of tempoyak remains highly traditional and lacks innovation. Research on tempoyak is still limited, resulting in a lack of documentation of this food as part of Indonesia’s local wisdom and cultural heritage. Therefore, exploring preferences and the appeal of tempoyak’s organoleptic qualities among the millennial generation is essential. This study employed a one-shot case study design. The variables examined include the diversity of microflora in tempoyak and its effect on organoleptic quality and the level of preference among millennials. Isolate identification was conducted using API-50CHL, biochemical tests, and physiological tests. Organoleptic quality was assessed using a hedonic scale. A total of 120 panelists participated in the study, consisting of individuals from Dayak, Madurese, Javanese, and Banjar ethnic groups. Data were analyzed using one-way ANOVA. The study identified 15 microflora isolates in tempoyak that influence its taste and organoleptic properties, including 8 lactic acid bacteria isolates: Pediococcus acidilactici, Lactobacillus curvatus, Leuconostoc mesenteroides, Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus pentosus, Enterococcus faecium, and Weissella paramesenteroides; 1 non-lactic acid bacterium isolate (Micrococcus varians); 2 yeast isolates (Saccharomyces cerevisiae and Kluyveromyces marxianus); and 4 mold isolates, including Rhizopus, Monilia sitophila, and Mucor roxii. All identified microflora could produce lactic acid, except Aspergillus repens. Statistical analysis showed a significant effect on all sub-variables of organoleptic quality—color, taste, aroma, and texture of Tempoyak. These findings suggest a preference for the color and texture, and a liking for the taste and aroma of Tempoyak. The study indicates potential for Tempoyak to be further developed in a more innovative and contemporary manner, making it more appealing to the millennial generation.Keywords: tempoyak, organoleptic, microflora, Dayak

Study of Bacterial Contamination in Katingan River in Katingan Hilir Subdistric Rahman, Luthfi Aulia; Ayatusa'adah, Ayatusa'adah; Swestyani, Sondra
Jurnal Biologi Tropis Vol. 24 No. 3 (2024): July - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i3.7619

River water pollution is caused by waste, particularly bacterial contamination resulting from a variety of waste types generated by community activities on the river coast. Stream water that is sullied with microbes, whenever utilized reasonably, will be exceptionally risky for the strength of stream seaside networks. The most elevated instances of looseness of the bowels were in Katingan Rule at 4,920 individuals/year. This research aims to determine the type and value of coliform bacterial contamination in the waters of the Katingan River, Kasongan Lama Village, Katingan Hilir District. This research uses quantitative methods. The Katingan river water is cloudy brown, has no aroma, has a turbidity value of 50, which is strongly suspected to be high turbidity, and has a water pH of 3.3, which is strongly suspected to be acidic. All examples from the examination results were positive with a typical MPN worth of >1100 MPN/g and had a place with bar molded gram-negative microbes (bacilli) and were thought to be explicitly Escherichia Coli. The experimental outcomes show that the waters of the Katingan Stream, Kasongan Lama Town, Katingan Hilir Region, are decidedly defiled with coliform microscopic organisms and have passed the edge for class 1 waterway prerequisites (1000 MPN/g).

Optimization of onion peels in the control of hydroponic brassica rapa L pests Fatimah, Fatimah; Lestariningsih, Nanik; Swestyani, Sondra
JPBIO (Jurnal Pendidikan Biologi) Vol 9, No 2 (2024): November 2024
Publisher : STKIP Persada Khatulistiwa Sintang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31932/jpbio.v9i2.3968

Pest attacks on plants are the most common problem faced by farmers. One type of pest that most often attacks plants with hydroponic methods is the Aphis gossypii pest. Seeing this, an innovation must be developed in controlling pests that are more environmentally friendly. This study aimed to determine how influential the use of shallot and garlic skin baths as pest control in hydroponic Brassica rapa L. plants with concentrations of 25%, 50%, and 75%. This research is an experimental study in which the data obtained is processed using the ANOVA method. The results of the study based on the data processing results showed that there was less visible difference between the three treatments given for four weeks of treatment. So, it can be in the application of natural pesticides, which can be given in the first week with a concentration of 25%, in the second week 50%, and in the third week and fourth week 75%.

Identifikasi Keragaman Mikroflora dan Pengaruhnya pada Kualitas Organoleptik Tempoyak Khas Suku Dayak di Kalimantan Tengah Swestyani, Sondra; Hujjatusnaini, Noor
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
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.v12i1.11008

Tempoyak as local wisdom and national culture is poorly documented. Therefore, it is important to explore the preferences of the millennial generation regarding the organoleptic qualities of Tempoyak. The research design is a one-shot case study. The variables tested were the diversity of microflora in tempoyak, and its influence on the level of organoleptic quality and the level of preference of the millennial generation. Identification of isolates using API-50CHL, biochemical tests and physiological tests. Organoleptic quality uses the hedonic scale test. The research panelists were 120 people from the Dayak, Madura, Jawa and Banjar tribes. Data analysis uses one way Anava analysis. 15 isolates of microflora were found in Tempoyak which affected its taste and organoleptics, 8 isolates including lactic acid bacteria, including Pediococcus acidilactici, Lactobacillus curvatus, Leuconostoc mesenteroides, Lactobacillus plantarum, Streptococcus thermophiles, Lactobacillus pentosus, Enterococcus faecium, and Weissella paramesenteroides. 1 isolate of non-lactic acid bacteria that is Micrococcus varians. 2 isolates from the yeast group consisted of Saccharomyces cereviciae and Kluyveromyces marxianus, and 4 isolates included Rhizopus, Monilia sitophila, and Mucor roxii. All microflora found were capable of producing lactic acid, except Aspergillus repens. The statistical test results show the significance of its influence on the organoleptic quality of all sub-variables, including color, taste, aroma and texture of Tempoyak. The exploration results in this research indicate opportunities for Tempoyak to be more developed, innovative and contemporary, so that it is preferred by the millennial generation.

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