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THE APPLICATION OF PROBLEM POSING LEARNING THEME INTEGRATED BOTANY IN STATE SENIOR-HIGH-SCHOOL GRADE XI AYU PUJI LESTARI, KINANTI
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 2 No 3 (2013)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

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

Problem posing learning model was a learning model that assign students to made questions about the material being taught which must then be solved by students either individually or in groups. Reformulate the problem or application problem is one way to make progress in solving the problem. Learn to ask very important in the educational process. Students can not have learned before asked himself, and then answer the question. It is a reflection of the problem posing learning model. Students will got direct experience by doing activities related to the integrated botanical material. This learning model aims to achieve competency in accordance with theme integrated botany in the structure and function of plant tissue is taught. This type of research was a pre-experimental research The method used was the “One Group Pre-test – Post-test” with subjects 26 students class XI Science 1 SMAN 1 Gresik Manyar. The analysis was conducted in descriptive quantitative. Cognitive learning outcomes students, 88.47% of students have completed the classical. Based on the obtained results it can be concluded that the problem posing effective learning model applied to an integrated botanical material. Keywords: Problem Posing Learning, Students Learning Achievement, Integrated botany.

Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi Lestari, Kinanti Ayu Puji; ., Surahmaida; Darmawan, Rizky; Saâ€™diyah, Lailatus
Journal of Pharmacy and Science Vol. 4 No. 1 (2019): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v4i1.124

ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee

Uji Aktivitas Kombucha Teh dan Kopi Sebagai Antibakteri Bakteri Gram Positif dan Bakteri Gram Negatif ., Surahmaida; Lestari, Kinanti Ayu Puji
Journal of Pharmacy and Science Vol. 4 No. 2 (2019): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v4i2.135

ABSTRAKPenelitian ini bertujuan untuk mengetahui kemampuan Kombucha dalam menghambat pertumbuhan bakteri Gram positif dan Gram negatif. Metode yang digunakan dalam penelitian ini meliputi pembuatan Kombucha dengan variasi bahan dasar (teh hitam, teh hijau dan kopi) dengan jenis gula yang berbeda (gula pasir dan gula stevia); dan uji antibakteri menggunakan metode kertas cakram (difusi agar) terhadap bakteri Gram positif dan Gram negatif. Hasil penelitian menunjukkan ke-6 varian Kombucha tidak berpengaruh atau tidak adanya zona bening (zona hambat) yang terbentuk di sekitar kertas cakram uji pada semua bakteri uji.Kata kunci: Kombucha teh dan kopi, bakteri Gram positif dan bakteri Gram negatif, zona hambatÂ ABSTRACTThe aim of this tudy is to determine the ability of Kombucha to inhibit the growth of Gram positive and Gram negative bacteria. The method used in this study included the making of Kombucha with a variety of basic ingredients (black tea, green tea and coffee) with different types of sugar (sugar and stevia sugar); and antibacterial tests using the paper disc (agar diffusion) method against Gram positive and Gram negative bacteria. The results showed that the 6 variants of Kombucha had no effect or absence of a clear zone (inhibition zone) formed around the test disc paper in all test bacteria.Keywords: Tea and coffee Kombucha, Gram positive bacteria and Gram negative bacteria, inhibitory zone

Karakteristik Kimia dan Fisik Teh Hijau Kombucha pada Waktu Pemanasan yang Berbeda Lestari, Kinanti Ayu Puji; Saâ€™diyah, Lailatus
Journal of Pharmacy and Science Vol. 5 No. 1 (2020): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v5i1.158

Waktu fermentasi berpengaruh terhadap derajat keasaman dan sifat fisik minuman kombucha. Semakin lama proses fermentasi maka diasumsikan pH dari minuman kombucha akan semakin rendah Tujuan utama dari proses pemanasan dalam industri makanan adalah untuk pengawetan. Selama proses pemanasan, aktivitas mikroba akan berkurang, mencegah adanya pertumbuhan dari mikroba serta mencegah terjadinya reaksi kimia yang tidak diinginkan. Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama pemanasan terhadap karakteristik fisik minuman kombucha teh hijau. Penelitian ini menggunakan rancangan acak lengkap bertujuan untuk mengetahui karakteristik fisik yang meliputi nilai pH, warna, aroma dan rasa dari minuman kombucha setelah pemanasan pada waktu pemanasan yang berbeda

Pengaruh Lama Pemanasan Terhadap Nilai ALT Bakteri Teh Kombucha Sadiyah, Lailatus; Puji Lestari, Kinanti Ayu
Journal of Pharmacy and Science Vol. 5 No. 1 (2020): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v5i1.159

ABSTRAK Kombucha adalah minuman teh yang difermentasi oleh simbiosis koloni bakteri dan yeast. Tujuan dari penelitian ini adalah untuk mengetahui efek lama pemanasan dalam menghambat jumlah bakteri teh kombucha paska pemanasan. Lama pemanasan digunakan untuk menghasilkan minuman kombucha yang bebas fermentasi berkelanjutan. Penelitian ini merupakan penelitian eksperimental dengan faktor yaitu lama pemanasan 3 menit dan 5 menit kombucha pasca fermentasi. Analisis yang dilakukan meliputi nilai Angka Lempeng Total bakteri. Berdasarkan data yang didapatkan menyatakan bahwa lama pemanasan berpengaruh terhadap perubahan nilai Angka Lempeng Total bakteri kombucha. Kata kunci: kombucha, lama pemanasan

Physical Evaluation of Anti Acne Mask With Ethanol Extract of Purple Sweet Potato Leaf (Ipomoea batatas (L.) Antin-3 Varieties: Evaluasi Fisik Masker Anti Jerawat Dengan Ekstrak Etanol Daun Ubi Jalar Ungu (Ipomoea batatas (L.) Varietas Antin-3 Dipahayu, Damaranie; Lestari, Kinanti Ayu Puji
Journal of Pharmacy and Science Vol. 6 No. 2 (2021): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v6i2.219

Ethanol extract of purple sweet potato (Ipomoea batatas (L.)) leaves of Antin-3 variety contains flavonoids and polyphenols which can be used as a source of acne anti-bacterial because it can inhibit the growth of Staphylococcus aureus. This study aims to obtain data on physical characteristics, acceptability and stability of anti-acne mask formulation of 70% ethanol extract of Antin-3 leaves. The research method used were characteristic, acceptability and stability test. There were 4 types of samples tested, namely base, Antin-3 extract 5%: 10% and 20% (B: F1: F2: F3). The organoleptic results showed that the higher concentration of extract, the darker color of mask and the stronger of extract smell and the softer of consistency. The pH values â€‹â€‹(B: F1:F2: F3) were respectively 6.46; 5.78; 5.75; 5.46. The value of adhesion (B: F1: F2: F3) were respectively 1.1; 1.46; 2.17 and 4.53 seconds. The value of spreading capacity (B: F1: F2: F3) were respectively 3.89; 4.15; 4.36 and 3.45 cm. The results of the acceptability test showed that F2 was the easiest formula to spread, clean and softest sensation on the skin. The results of the mechanical and cycling test showed that the four samples had not undergo phase separation. Anti-acne mask with 70% ethanol extract of Antin-3 leaves by 10% met the physical characteristics, acceptability and stability.

EKSTRAKSI JAMUR AURICULARIA DENGAN MENGGUNAKAN PELARUT ETANOL DAN METANOL Yuliarni, Floreta Fiska; Ayu Puji Lestari, Kinanti; Kun Arisawati, Diah; Dwi Winda Sari, Ratna; Ratna K., Kharisma
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 14 No 2 Maret 2022
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/technoscientia.v14i2.3637

The purpose of this study was to determine the characteristics of Auricularia extract which was extracted using 96% ethanol (sample E) and methanol (sample M). Auricularia was powdered before extraction. Extraction of mushrooms was carried out using the maceration method for three days. The solvents used for extraction were 96% ethanol and methanol. The extract that has been obtained is calculated by weight yield, tested for solubility, pH, and organoleptic tests. The yield weight of sample E was 1.47% higher than sample M, which was 1.22%. In the solubility test, sample E dissolved in water had a higher solubility of 60% compared to 96% ethanol, which was 55%, on the other hand, sample M dissolved in ethanol 96% had a higher solubility of 55% compared to 40% in water. Samples E and M dissolved in water had the same pH of 5, as well as those dissolved in 96% ethanol, which was 6. The organoleptic test on samples E and M had similarities in smell and shape, the difference was the color. The conclusion is samples E and M have almost the same characteristics.

EKSTRAKSI JAMUR AURICULARIA DENGAN MENGGUNAKAN PELARUT ETANOL DAN METANOL Yuliarni, Floreta Fiska; Ayu Puji Lestari, Kinanti; Kun Arisawati, Diah; Dwi Winda Sari, Ratna; Ratna K., Kharisma
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 14 No 2 Maret 2022
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/technoscientia.v14i2.3637

The purpose of this study was to determine the characteristics of Auricularia extract which was extracted using 96% ethanol (sample E) and methanol (sample M). Auricularia was powdered before extraction. Extraction of mushrooms was carried out using the maceration method for three days. The solvents used for extraction were 96% ethanol and methanol. The extract that has been obtained is calculated by weight yield, tested for solubility, pH, and organoleptic tests. The yield weight of sample E was 1.47% higher than sample M, which was 1.22%. In the solubility test, sample E dissolved in water had a higher solubility of 60% compared to 96% ethanol, which was 55%, on the other hand, sample M dissolved in ethanol 96% had a higher solubility of 55% compared to 40% in water. Samples E and M dissolved in water had the same pH of 5, as well as those dissolved in 96% ethanol, which was 6. The organoleptic test on samples E and M had similarities in smell and shape, the difference was the color. The conclusion is samples E and M have almost the same characteristics.

THE APPLICATION OF PROBLEM POSING LEARNING THEME INTEGRATED BOTANY IN STATE SENIOR-HIGH-SCHOOL GRADE XI KINANTI AYU PUJI LESTARI
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 2 No 3 (2013)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

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

Problem posing learning model was a learning model that assign students to made questions about the material being taught which must then be solved by students either individually or in groups. Reformulate the problem or application problem is one way to make progress in solving the problem. Learn to ask very important in the educational process. Students can not have learned before asked himself, and then answer the question. It is a reflection of the problem posing learning model. Students will got direct experience by doing activities related to the integrated botanical material. This learning model aims to achieve competency in accordance with theme integrated botany in the structure and function of plant tissue is taught. This type of research was a pre-experimental research The method used was the “One Group Pre-test – Post-test” with subjects 26 students class XI Science 1 SMAN 1 Gresik Manyar. The analysis was conducted in descriptive quantitative. Cognitive learning outcomes students, 88.47% of students have completed the classical. Based on the obtained results it can be concluded that the problem posing effective learning model applied to an integrated botanical material. Keywords: Problem Posing Learning, Students Learning Achievement, Integrated botany.

Pengaruh Variasi pH Terhadap Kemampuan Bakteri dalam Dekolorisasi Limbah Cair Gula Rafinasi Lailatus Sadiyah; Kinanti Ayu Puji Lestari
Jurnal Pijar Mipa Vol. 14 No. 1 (2019): Maret
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram

Penelitian ini bertujuan untuk mengetahui kemampuan bakteri indigenus dalam mendekolorisasi limbah cair gula rafinasi dalam berbagai pH.Penelitian ini merupakan penelitian experimental dengan rancangan acak lengkap dengan 3 kali pengulangan. Data yang diperoleh dari penelitian ini berupa: 1) jumlah bakteri indigenus pendekolorisasi limbah; 2) pengukuran nilai dekolorisasi; 3) nilai Log TPC; 4) identifikasi tiga bakteri dengan nilai dekolorisasi tertinggi. Hasil isolasi dan uji dekolorisasi menunjukkan bahwa terdapat sembilan bakteri indigenus yang mampu mendekolorisasi zat warna melanoidin. Sembilan bakteri indigenus tersebut yang memiliki kemampuan dekolorisasi terbaik secara berturut-turut yaitu DC2, DC4 dan DC1 dengan nilai dekolorisasi masing yaitu, 29,59ÃÂ±0,061, 23,68ÃÂ±0,055, dan 22,85ÃÂ±0,038. Adapun nilai Log TPC berkisar antara 9,2 Ã¢â¬â 4,5. Sedangkan pH terbaik untuk dekolorisasi ketiga bakteri tersebut adalah 11. Hasil identifikasi menunjukkan bahwa ketiga bakteri terbaik tersebut adalah Bacillus sp dan Pseudomona diminuta. Berdasarkan hasil tersebut dapat disimpulkan bahwa untuk menguraikan melanoidin atau dekolorisasi limbah cair gula rafinasi dapat menggunakan bakteri indigenus yg bias diisolasi dari limbah itu sendiri.

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