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All Journal Pro-Life BIOSFER : Jurnal Biologi dan Pendidikan Biologi
Riska Septia Wahyuningtyas
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

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Pembuatan Keju Zea dengan Bahan Dasar Susu Jagung dan Telur Ayam Menggunakan Buah Ceremai dengan Uji Organoleptik Harmiatun, Yovita; Riska Septia Wahyuningtyas; Nadilla, Nisa
Jurnal Pro-Life Vol. 11 No. 2 (2024): Juli
Publisher : Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/jpvol6Iss2pp102

Abstract

Cheese is a processed dairy product produced by coagulating mammalian milk, a process involving bacteria and enzymes (rennet). Cheese generally comes from mammals milk, such as goat, cow, and buffalo milk. The aim of this research was to determine the process of producing cheese from plant-based milk, namely corn and chicken eggs, using ceremai fruit as a coagulant with organoleptic tests. The cheese-producing process in this study involved three stages: producing corn milk, ceremai fruit filtrate, and cheese. Additionally, this study was expected to offer a solution to prevent stunting in toddlers and help pre-elderly individuals maintain muscle, bone, and dental health. This research was an experimental study with three repeated replications, and the data obtained were primary data from organoleptic tests by 25 respondents. The results of this study showed that the cheese product created the best zea cheese in terms of organoleptic characteristics. The highest preference scale from aroma, taste, and color indicators was Sampel K2 (50 ml corn milk, 50 ml chicken egg, and 50 ml of 50% ceremai fruit filtrate). Meanwhile, the highest preference scale for texture was Sampel K3 (50 ml corn milk, 50 ml chicken egg, and 50 ml of 25% ceremai fruit filtrate). This study concluded that the process of making zea cheese consisting of three groups was successful with the formation of curds (clumps) by the coagulant filtrate of ceremai fruit. The best sample that was most preferred from the organoleptic test was K2, which consisted of 50 ml of corn milk, 50 ml of chicken egg, and 50 ml of 50% ceremai fruit filtrate.
Sikap Peduli Lingkungan Siswa Terhadap Pelaksanaan Program Adiwiyata Di SMP Negeri 11 Kota Bekasi Butar-Butar, Shezy Angelita; Sunarto; Riska Septia Wahyuningtyas
Biosfer : Jurnal Biologi dan Pendidikan Biologi Vol. 10 No. 1 (2025): BIOSFER: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP Unpas,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/biosfer.v10i1.23039

Abstract

Permasalahan lingkungan hidup seperti  kurangnya kepedulian terhadap kebersihan masih menjadi tantangan yang  sering ditemukan di lingkungan sekolah. Pendidikan lingkungan menjadi upaya penting untuk menanamkan sikap peduli lingkungan sejak dini. Salah satu wujud nyata dari pendidikan lingkungan di sekolah adalah melalui program Adiwiyata. Penelitian ini bertujuan menjelaskan sikap peduli lingkungan siswa melalui pelaksanaan program Adiwiyata. Penelitian ini menggunakan pendekatan kualitatif deskriptif. Penelitian menunjukkan bahwa pelaksanaan program Adiwiyata di SMP Negeri 11 Kota Bekasi sudah efektif dengan mematuhi seluruh komponen buku pedoman Adiwiyata. Sikap peduli lingkungan siswa dapat dilihat berdasarkan dari lima indikator. Hasil dari sikap peduli lingkungan siswa menunjukan kategori baik hingga sangat baik. Pada indikator memelihara kebersihan serta kelestarian lingkungan sekolah (92,60 %) dan pengelolaan sampah (81,04 %), diikuti penghijauan (76,17 %) dan kebersihan kelas (70,69 %). . Hal ini mencerminkan keberhasilan program dalam menanamkan kesadaran dan tanggung jawab siswa terhadap kebersihan serta kelestarian lingkungan sekolah.
Co-Authors Butar-Butar, Shezy Angelita Nadilla, Nisa SUNARTO Yovita Harmiatun