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All Journal Jurnal Sumberdaya Hayati Best Journal (Biology Education, Sains and Technology) Jurnal Farmasi SYIFA DEDIKASI : JURNAL PENGABDIAN KEPADA MASYARAKAT SainsTech Innovation Journal
Hidayah, Thauhidayatul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Other

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Journal : SainsTech Innovation Journal

 1 
The Effect of Saccharomyces cerevisiae Inoculum Concentration On Bioetanol Production From Cocoa Peel (Theobroma cacao L) Hidayah, Thauhidayatul
SainsTech Innovation Journal Vol. 1 No. 1 (2018): SIJ Volume 1 Nomor 1 Mei 2018
Publisher : LPPM Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/sij.v1i1.2018.18

Abstract

This study aims to determine the effect of S. cerevisiae inoculum concentration on the ethanol content produced in the fermentation process of cocoa pods. The study design used a completely randomized design (CRD). Parameters observed were alcohol content, reducing sugar content and pH. The research was carried out in the laboratory scale and pilot scale. The laboratory scale consists of preliminary and major research. Preliminary research aims to find the optimum concentration of H2SO4 to produce the highest reducing sugar. The main research phase, namely hydrolysis using optimum H2SO4 from preliminary research and fermentation using S. cerevisiae inoculum with variations in inoculum concentrations of 0%, 1%, 3%, 5% and 7% (v / v). The aim of The pilot scale is producing bioethanol. Fermentation was carried out for six days at a temperature of 28-300 C, observations carried out every two days. Measurement of alcohol content using the titration method, reducing sugar content by the Somogyi-Nelson method, and the pH measured by the indicator pH. Pilot scale measurements were carried out by distillation and GC-MS test. Average alcohol content, reducing sugar content, and pH were 23.73%, 90.20 µg / ml, and 4.4. From the pilot scale distillation results, 87.6 ml of distillate were obtained from 1L of cocoa pods substrate. GC-MS test results showed that in distillate ethanol contained 74.944%. The results confirmed that cocoa pods have the potential as bioethanol raw materials. Keywords: Bioethanol, Somogyi-Nelson, Saccharomyces cerevisiae, H2SO4
Perbedaan Kualitas Kimiawi Kefir Susu Sapi, Susu Kedelai, Dan Susu Kacang Merah Hidayah, Thauhidayatul
SainsTech Innovation Journal Vol. 2 No. 1 (2019): SIJ Volume 2 Nomor 1 Mei 2019
Publisher : LPPM Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/sij.v2i1.2019.108

Abstract

Kefir is obtained through the fermentation process of milk using a starter in the form of kefir grains containing Streptococcus sp., Lactobacilli and several types of nonpatogenous yeast. Generally the ingredients for making kefir come from animal milk. However, most people are very allergic to animal milk. For this reason, this research tries to make fermented milk derived from vegetable milk, which is derived from soy milk and red bean milk. The purpose of this study was to determine the pH, lactic acid concentration, alcohol content, and organoleptic test results in kefir derived from cow's milk, soy milk, and red bean milk. The study was conducted with a three-repetition treatment design. The parameters in this study include pH, alcohol content, lactic acid levels, and organoleptic. Data obtained from each kefir were compared with SNI standards on processed milk products (fermentation). Alcohol test results obtained from kefir from cow's milk, soy milk, and red bean milk were 4.95%, 5.54%, and 3.52%, respectively. Lactic acid levels of cow's milk, soy milk, and red bean milk were 0.12375%, 0.04878%, and 0.07128%, respectively. The pH of the three kefir is 3. Based on these results it can be concluded that the highest alcohol is found in kefir from soy milk, which is 5.54%; The highest levels of lactic acid are found in kefir from cow's milk, which is 0.12375%; c) pH tends to be the same for 3. Based on comparative analysis with SNI, that the three kefir do not meet SNI so that it is not yet feasible to be traded and to be produced on a large scale.
The Effect of Addition of EM 4 Starter and Tomato Waste on Organic Compost Formation Rate of Vegetable Waste Hidayah, Thauhidayatul
SainsTech Innovation Journal Vol. 1 No. 2 (2018): SIJ Volume 1 Nomor 2 November 2018
Publisher : LPPM Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/sij.v1i2.2018.109

Abstract

Waste problem is a problem faced by humans from ancient times until now. Landfill will cause many problems, especially for people who live around the landfill and landfill. Seeing this fact, it is necessary to make a system of waste management that is effective and efficient. One way is to change the waste from organic material to compost and recycle waste from inorganic materials. This study aims to determine the effect of the addition of EM 4 starter or the addition of tomato waste in accelerating the rate of compost formation from vegetable waste. The design of this study was carried out by an experimental method using a Completely Randomized Design (CRD). The solution used consisted of three different solutions namely 100 ml / 1 l distilled tomato solution, 100 ml / 1 l distilled EM-4 solution, and 100 ml / 1 l distilled tomato + EM-4 solution. The third solution is mixed into vegetable waste in a polybag. The parameters observed consisted of compost, namely time / average time of compost formation, pH, temperature, change in compost weight, and organoleptic test. The parameters were observed once a week for 4 weeks. Based on data analysis using one way ANOVA, the results obtained from the treatment of tomato + EM 4 waste formed the fastest compost, 29.5 days, pH 7 (normal), temperature 30 ?, and final weight of compost 220 gr, and organoleptic yield of 54.375%. This can occur because tomato waste is one type of organic waste that can be used as a culture medium (inoculants) containing microbes that are able to degrade organic materials. Based on this research, it can be concluded that the addition of EM-4 and tomato waste as well as a mixture of both can accelerate the rate of compost formation.
Penambahan Sari Buah Pada Susu Murni Sebagai Minuman Probiotik Hidayah, Thauhidayatul
SainsTech Innovation Journal Vol. 2 No. 2 (2019): SIJ Volume 2 Nomor 2 November 2019
Publisher : LPPM Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/sij.v2i2.2019.114

Abstract

Masyarakat saat ini kurang menyukai minuman probiotik karena rasanya yang sangat asam dan aromanya yang sangat menyengat. Untuk mengatasi hal tersebut maka dilakukan penelitian bertujuan untuk membuat suatu minuman probiotik dengan penambahan sari buah sehingga minuman probiotik lebih disukai oleh masyarakat karena rasanya. Penelitian dilakukan dengan desain perlakuan tiga kali pengulangan, sari buah yang digunakan berasal dari buah apel, nanas, dan mangga. Adapaun paramaeter yang diteliti yaitu pH, kandungan glukosa, kandungan asam laktat dan kandungan vitamin C pada minuman probiotik. Hasil menunjukkan bahwa semua minuman probiotik memiliki pH asam berkisar 3-4. Kadar glukosa paling tinggi diantara minuman probiotik sari buah berasal dari minuman probiotik sari buah mangga 15,33 g/100g dengan kandungan vitamin C tertinggi sebesar 322 mg. sedangkan minuman probiotik yang memiliki kadar asam laktat tertinggi adalah minuman probiotik sari buah apel sebesar 1,95 mg. Berdasarkan hasil penelitian ini, dapat diperoleh kesimpulan a) Penambahan sari buah pada minuman probiotik dapat menyebabkan pengurangan asam laktat yang dihasilkan pada proses fermentasi; b) Penambahan sari buah pada minuman probiotik dapat menyebabkan penurunan kadar glukosa pada minuman probiotik; c) Penambahan sari buah pada minuman probiotik dapat menyebabkan peningkatan kadar vitamin C pada minuman probiotik; dan d) Berdasarkan hasil uji organoleptik, urutan minuman probiotik yang paling disukai karena rasanya enak, manis dan sari buahnya paling terasa adalah minuman probiotik sari buah Nanas-Mangga-Apel.
Proses Pembelajaran Biologi Pada Masa Pandemi Covid-19 di Universitas Qamarul Huda Badaruddin Hidayah, Thauhidayatul
SainsTech Innovation Journal Vol. 3 No. 2 (2020): SIJ Volume 3 Nomor 2 November 2020
Publisher : LPPM Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/sij.v3i2.2020.224

Abstract

Online learning is one of the learning methods applied during the COVID-19 pandemic. The Biology study program of the University of Qamarul Huda Badaruddin has carried out online learning since the Even Semester of the 2019/2020 Academic Year to the Odd Semester of the 2020/2021 Academic Year. This study aims to analyze the learning process in the Biology department during the COVID-19 pandemic. This research is a qualitative descriptive study, data collection was carried out by interviews and Google form containing 11 questions to students of the 2018 and 2020 batches. The results of this study indicate that the online lecture process at the Biology Study Program at the University of Qamarul Huda Badaruddin is running well (smoothly), it is shown through learning / lectures that take place according to a predetermined schedule (66.7%), enthusiasm during learning is very high (83.33%), communication with lecturers (66.66%) and understanding of the material is quite good (58.33 %). The obstacles during the online learning process include students who are still rigid with the online method (class of 2020), dissatisfaction (in practicum), difficulty in connecting (weak network) from the area where they live, and requiring relatively large internet quota. The conclusion of this study is that the online learning process in the Biology study program at the University of Qamarul Huda Badaruddin went well during the COVID-19 pandemic, but further evaluation needs to be done for the next online learning.
Pengaruh Starter Fermentasi pada Proses Pembuatan VCO Hidayah, Thauhidayatul; Rosika, Herliana
SainsTech Innovation Journal Vol. 3 No. 1 (2020): SIJ Volume 3 Nomor 1 Mei 2020
Publisher : LPPM Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/sij.v3i1.2020.225

Abstract

Di daerah Lombok, pembuatan Virgin Coconut Oil (VCO) dengan starter ragi masih sangat jarang dilakukan. Mengingat kualitas VCO yang cukup bagus dengan penggunaan starter. Penelitian ini bertujuan untuk mengetahui jenis starter ragi yang mampu menghasilkan produk VCO dengan kualitas terbaik. Jenis Penelitian ini adalah penelitian deksriptif kualitatif, melalui tiga tahapan yaitu tahap persiapan, tahap pelaksanaan (pembuatan santan dan fermentasi krim), dan tahap pengujian. Pada tahap pelaksanaan, krim santan difermentasi menggunakan tiga jenis ragi yaitu ragi tape, ragi tempe, dan ragi roti masing-masing dengan konsentrasi 2% b/v. Hasil Fermentasi kemudian disentrifugasi pada kecepatan 3.000 rpm selama 10 menit, lapisan minyak/VCO yang terpisah dalam tabung kupet kemudian dihitung rendemen, dan dilakukan uji asam lemak bebas dan uji organoleptik. Hasil penelitian menunjukkan rendemen VCO yang berasal dari fermentasi ragi tape memiliki jumlah rendemen yang lebih banyak yaitu 11,17%; fermentasi ragi tempe sebesar 2,13% ; dan fermentasi ragi roti sebesar 0,15%. Kadar asam lemak bebas pada VCO yang diperoleh dengan fermentasi ragi tape sebesar 0,24%; fermentasi ragi tempe sebesar 0,15%; dan fermentasi dengan ragi roti tidak menunjukkan adanya asam lemak bebas. Dengan demikian, kadar asam lemak bebas yang paling baik berasal dari fermentasi ragi tempe (standar nasional kadar lemak bebas pada VCO  maksimum 0,2%). Hasil uji organoleptik menunjukkan bahwa VCO dari fermentasi ragi tempe paling banyak disukai karena memiliki rasa yang paling enak dan aroma yang wangi. Dari hasil penelitian dapat disimpulkan bahwa VCO dari hasil fermentasi ragi tempe paling banyak disukai serta memiliki kadar asam lemak bebas yang paling baik (standar nasional VCO).  
Co-Authors AA Sudharmawan, AA Anggraini Barlian Apriliani, Listiya Arif Rahman Hakim Dirawan, Aria Hardianti, Bq Dina Hidayah, THAUHIDAYATUL HIDAYAH Liana Dewi Listantia, Nora MAHYUNI, SAADATUL Mansyah, Budi Pomeistia, Meilynda Pomeistya, Meiylinda Purnawati, Ala Rahayu, Lale Budi Hutami Rahman Rahman Riska Putri Rohana Rohmah, Yulia Rosika, Herliana Rukyah Safitri, Temi Ainul Sulaeman Tusshaleha, Lelie Amalia