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All Journal Bioscience Bioeducation Journal Jurnal Produksi Tanaman Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Jurnal Pertanian Agros Indonesian Food Science and TechnologyJournal JURNAL PENDIDIKAN TAMBUSAI Eksakta : Berkala Ilmiah Bidang MIPA Menara Ilmu Atrium Pendidikan Biologi Serambi Biologi Jurnal Agroplasma Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Science and Environmental Journals for Postgraduate TROPICAL GENETICS Journal of Applied Agricultural Science and Technology MASALIQ: Jurnal Pendidikan dan Sains Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Tropical Genetics Symbiotic: Journal of Biological Education and Science Jurnal Serambi Biologi Jurnal Sains dan Kesehatan Journal of Biotropical Research and Nature Technology
Fevria, Resti
UNP
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Journal : Symbiotic: Journal of Biological Education and Science

 1 
Pengaruh Penambahan Gula Terhadap Waktu Fermentasi Sauerkraut Dari Kol (Brassica Oleracea L.) cynthia perdana putri; Resti Fevria; Moralita Chatri; Afifatul Achyar
Symbiotic: Journal of Biological Education and Science Vol. 1 No. 2 (2020)
Publisher : Fakultas Tarbiyah dan Ilmu Keguruan, Institut Agama Islam Negeri Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32939/symbiotic.v1i2.7

Abstract

Cabbage (Brassica oleracea L) is a type of vegetable that is widely grown in high altitude areas, and has good benefits for health and can ward off disease. Cabbage is easily wilted, damaged and rotten. Fermentation is a food preservation process, which plays a role in improving the nutritional content, extending the shelf life of food. Fermentation of cabbage with the addition of salt is called sauerkraut. Fresh cabbage fermented into sauerkraut uses salt with a certain concentration, so no need to add other microorganisms as a starter (inoculum) or yeast, because lactic acid bacteria already exist in cabbage. This research is an experimental study carried out in December 2019 until January 2020, at the Biology Research Laboratory, FMIPA UNP. The design used in this study was a complete random design (CRD) with four treatments and five repetitions. In the treatment, 2.5% salt content and 2.5%, 5%, 7.5% and 10% sugar variation were used. The main observational parameters included fermentation time. Data were analyzed using the Analysis of Variance (ANOVA) test and further tested with DNMRT at the 0.05 level. Based on research results found that the addition of sugar in the fermentation process of sauerkraut affects the fermentation time.
Pengaruh Suhu Terhadap Waktu Fermentasi Nira Aren (Arenga pinnata Merr.) Olan Tri Sinaga; Resti Fevria; Violita Violita; Moralita Chatri
Symbiotic: Journal of Biological Education and Science Vol. 2 No. 1 (2021): Symbiotic: Journal of Biological Education and Science Vol. 2 No. 1 April 2021
Publisher : Institut Agama Islam Negeri Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32939/symbiotic.v2i1.12

Abstract

Nira aren merupakan salah satu minuman tradisional yang memiliki khasiat bagi kesehatan. Nira merupakan cairan manis yang diperoleh dengan cara menyadap bunga jantan dari pohon aren. Pohon aren merupakan pohon yang hampir semua bagian fisik maupun produksinya dapat dimanfaatkan dan memiliki nilai ekonomis salah satunya produksi air nira. Nira merupakan cairan manis yang terdapat di dalam bunga tanaman aren yang dimanfaatkan dalam pembuatan gula aren dan tuak, kolang-kaling, ijuk, dan tepung. Nira segar juga digunakan untuk obat sariawan, TBC, disentri, wasir dan memperlancar buang air besar. Penelitian ini bertujuan untuk melihat pengaruh suhu terhadap waktu fermentasi nira aren (Arenga pinnata Merr.). Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 6 ulangan dilakukan pada Bulan Desember 2019-Februari 2020 di Laboratorium Penelitian Terpadu Biologi FMIPA UNP. Parameter dari penelitian ini adalah pengukuran pH dan kadar alcohol sebelum fermentasi sampai fermentasi selesai. Data yang didapatkan dianalisis menggunakan uji ANOVA dan dilanjutkan dengan uji lanjut DMRT dengan taraf nyata 0,05. Hasil yang didapatkan suhu ruang dengan rata-rata pH 6,88125 dan pada suhu kulkas dengan rata-rata pH 6,924445 serta pada suhu lemari pendingin dengan rata-rata pH 6,893939. Sedangkan kadar alkohol tidak berpengaruh pada setiap perlakuan.
Jenis Tumbuhan Non-Kayu sebagai Produk Kerajinan yang Dikomersialisasikan di Kabupaten Padang Pariaman Provinsi Sumatera Barat Qurrata A'yuni A'yuni; Reki Kardiman; Rijal Satria; Resti Fevria
Symbiotic: Journal of Biological Education and Science Vol. 5 No. 1 (2024): Symbiotic: Journal of Biological Education and Science Vol. 5 No. 1 April 2024
Publisher : Institut Agama Islam Negeri Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32939/symbiotic.v5i1.117

Abstract

Non-timber forest products (NTFPs) are all types of forest products other than wood which provide multi-purpose benefits for the community, especially local communities who live around the forest. NTFP products are the main focus for alternative economic value of forests, NTFP demand can be used as a reference for management. One potential use of NTFPs is handicraft products that are bought and sold in economic centers, but the various types of NTFPs and their derivative products are still unknown. This research investigates the use of NTFPs for craft products in Padang Pariaman Regency, including the species of plants used, the types of craft products, and market potential. The survey was carried out in five places in Padang Pariaman Regency, selected using purposive sampling. Four types of NTFP plants were found which were used to make 27 types of craft products, namely Pandanus tectorius, Cocos nucifera L., Bambusa spp., and Calamus spp. Most handicraft products are produced from rattan plants, and the highest market potential is obtained by coconut-based craft products with a percentage of 83%. This data can be a reference for LPHN or forest managers around the Padang Pariaman Regency area.
Co-Authors -, Vauzia - -, Yulkifli - A. Ardi Abdul Razak Abdul Razak Achyar, Afifatul Afiah, Annisa Afrilisia, Lora Afrini Dona Agnes Ramelin Novelina Alda Viona Alqaramah, Rachel Amalia Fildzah Sharfina Andi Alatas, Andi Annisa Annisa Annisa Tulhasanah Annisa, Silvy Ardi Ardi Ardi Ardi Atifah, Yusni Audela Oktavira Aufa Rafiqi cynthia perdana putri Delvia Suarman Des M Des M Des M. M. Dezi Handayani Dhea Sabrina Aprilia Dwi Hilda Putri Edwin Edwin Edwin Edwin Edwin Edwin Edwin Edwin Eliza Octa Khairani Elsa Badriyya elva rahmi Eni Kamal Erwina Simanullang Fadilla - Meidita Fadilla Meidita Fadilla Sonia Putri Fajri Rifyant Fitria Anwar Ghiffari, Muhammad Helendra . Humulusna, Rira Indiastri P Monica Indra Hartanto Indra Hartanto Irdawati Irdawati Irdawati Irdawati Irma Lailani Putri Irma Leilani Eka Putri Isril Berd Kiki Amelia Linda Advinda M Maizirwan Maiyontoni Maiyontoni Marni, Yunis Mitason, Deka Moralita Chatri Muhammad Ghiffari nada wafiq hijriah, Nada wafiq Nia Faradila Niken Maharani Putri Novita Sukawati Nurul Fadilah Oktaviani, Mutia Olan Tri Sinaga Purnamasari, Devi Putri Oktavia Putri, Afriani Amelia Putri, Santi Diana Qurrata A'yuni A'yuni Rahmadhani Fitri Ramadhan Sumarmin Rara Via Jonet REFIKA KOMALA Reki Kardiman Rijal Satria Rika Andima Rini Elisia Ririn Indria Sari Ristiono Ristiono Rizka Meisy Evis Putri Rizki Rahman Putra Roisiah, Qoimatun Roni Jarlis S. Syamsurizal S. Syamsurizal Sania, Hani Selaras, Ganda Hijrah Sintia Delia Syafitri Siska Farma Sri Mutiar, Sri Supriyanti, Juli Susalam, Malikil Kudus Syamsurizal Syamsurizal Syuhada, Fildza Arief Tazri, Mufidah Insani Vauzia Vauzia Vauzia Vauzia, Vauzia Vauzia, Vauzia Violita Violita Violita Violita Violita Violita Viona, Alda Vivi Hendrita Wahyudi Rahmat Wanda Arjulis Wanda Arjulis Wilna Sari Wita Febriani Yovella Trisna Wijaya Yulkifli Yulkifli Yurico Utami Zulfa Febriani