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All Journal Berkala Ilmiah Pendidikan Biologi (BioEdu) Journal Pharmasci (Journal of Pharmacy and Science)
LAILATUS SADIYAH
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology

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PENGEMBANGAN LKS BIOLOGI BERBASIS INQUIRY PADA MATERI SISTEM INDERA MANUSIA DI SMA LAILATUS SADIYAH
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 3 No 2 (2014)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

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

Abstract

One of learning tools or components which is developed to support improvement of student’s concept understanding in sensory system matter is worksheet. The aim of this 4D’s worksheet developmental study is to make a feasible, practice, efective worksheet and increase student’s learning mastery, implemented to 24 students using the one groups pretest-posttest design. The result of this study shows a good worksheet (3,2); Inquiry learning and activities observation (worksheet 01 and 02) is very good (3,7 and 3,53); student’s respon is very good (86,3); student’s learning mastery is mastered student. Conclussion of this experiment is a valid, practice, effective, and able to increase student’s learning mastery worksheet. Keywords: Developmental study, Inquiry Worksheet, sensory system, feasibility
The Effect of Heating Duration on the Bacterial TPC in Kombucha Tea: Pengaruh Lama Pemanasan Terhadap Nilai ALT Bakteri Teh Kombucha Lailatus Sadiyah; Kinanti Ayu Puji Lestari
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 5 No. 1 (2020): Journal Pharmasci (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

Abstract

Kombucha is a tea drink fermented by symbiotic colony of bacteria and yeast (SCOBY). The aim of this study isto know the effect of heating time on fermented kombucha to inhibit the growth of bacteria. Heating time is usedto prevent fermentation process during storage time. This is an experimental experiment with heating time asfactor. The bacteria’s total plate count was analyzed and the result shows that hetaing time affects the ability ofbacteria’s growth.
Comparison of Vitamin C Levels in Rose Kombucha (Rosa hybrida) during Storage : Perbandingan Kadar Vitamin C pada Kombucha Bunga Mawar (Rosa hybrida) selama Masa Penyimpanan Aulia Dyah Kartika; Lailatus Sadiyah
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 9 No. 1 (2024): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v9i1.418

Abstract

Kombucha is a drink made from tea and sugar fermented by SCOBY. One of the ingredients in kombucha that is good for the body is vitamin C. Vitamin C can increase immunity and prevent the body from free radicals. Vitamin C in kombucha is formed through a fermentation process by remodeling glucose. This research aimed to determine the comparison of vitamin C levels in kombucha with 3 and 6 days shelf life. Measurement of vitamin C levels using the UV-Vis spectrophotometry method by measuring absorbance at a maximum wavelength of 248 nm which is then calculated using a linear regression equation and measuring the pH of the preparation. Sampling by pipetting as much as 10 ml kombucha then put into a 100 ml measuring flask and add aquadest up to the mark. The results of the research showed that vitamin C levels in rose kombucha after being stored for 3 days decreased 5.05% and after being stored for 6 days, vitamin C increased by 5.32%. Therefore, the pH of rose flower kombucha also decreased after 7 days of fermentation but stays constant after being stored for 3 and 6 days (pH 4).
The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life: Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan Lailatus Sadiyah; Widya Dara Anindya; Fatma Ariska
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.419

Abstract

Kombucha is a probiotic herbal drink obtained from tea or herbal ingredients fermented by symbiotic bacteria and yeast for 7 days. The aim of this study was to obtain high vitamin C kombucha with various herbal ingredients such chamomile, lavender and chrysanthemum. This research was conducted by fermenting chamomile, lavender, and chrysanthemum flowers for 7 days, then stored for 7 days (after fermentation). Vitamin C levels were measured using UV-Vis Spectrophotometry at a maximum wavelength of 265nm. The results of vitamin C measurements in chamomile (Matricaria recutica), lavender (Lavandula angustifolia), and chrysanthemum (Chrysanthemum cinerariaefolium) kombucha after fermentation and 7 days of shelf life were decreased. The value of decreasing vitamin C were 22.59; 3.27; and 35.3, respectively. So, it can be concluded that chamomile, lavender, and chrysanthemum kombucha flower have different abilities to produce vitamin C. The highest vitamin C was produced by lavender herbal flower kombucha.
Comparison of Antibacterial Activity of Javanese Ginseng Leaf, Stem, Rhizome Extract (Talinum paniculatum G.) Against Bacteria Bacillus cereus: Perbandingan Aktivitas Antibakteri Ekstrak Daun, Batang, Rimpang Ginseng Jawa (Talinum paniculatum G.) Terhadap Bakteri Bacillus cereus Citra; Fany Wahyu Nafiri; Nurul Irawati; Lailatus Sadiyah
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 9 No. 2 (2024): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v9i2.453

Abstract

The Javanese ginseng plant (Talinum paniculatum G.) is a plant that can be used as a traditional medicine. The leaves, stems and rhizomes of Javanese ginseng (Talinum paniculatum G.) contain saponins, alkaloids, flavonoids, steroids and phenolic compounds where these metabolite compounds can have the potential to be antibacterial by conducting antibacterial activity tests using the inhibition zone method. The purpose of this study is to determine the ability of Javanese ginseng leaf, stem, and rhizome extracts in inhibiting the growth of Bacillus cereus. The extraction method used is a percolation method with 96% ethanol solvent. In this study, 4 different concentrations were used, namely 25%, 50%, 75% and 100%. Based on the results of the antibacterial activity test of Javanese ginseng leaf, stem, and rhizome extracts against Bacillus cereus bacteria, the highest average value was obtained in the leaf part, which was 5.66 mm at a concentration of 75% and 5.7 mm at a concentration of 100%, the stem part had the highest average value of 2.24 mm at a concentration of 75% and the rhizome part had the highest average value obtained which was 2.2 mm at a concentration of 50%.
Co-Authors Anindya, Widya Dara Aulia Dyah Kartika Citra Fany Wahyu Nafiri Fatma Ariska Kinanti Ayu Puji Lestari Nurul Irawati