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All Journal Biospecies Bioeducation Journal Pendidikan Biologi Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis JURNAL PENDIDIKAN TAMBUSAI Eksakta : Berkala Ilmiah Bidang MIPA Atrium Pendidikan Biologi Serambi Biologi Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Sainstek : Jurnal Sains dan Teknologi Jurnal Biogenerasi Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat SIMBIOSA MASALIQ: Jurnal Pendidikan dan Sains Jurnal Serambi Biologi
Dezi Handayani
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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DAYA HAMBAT SARI BUAH BELIMBING WULUH (Averrhoa bilimbi, L) TERHADAP PERTUMBUHAN BAKTERI Eschericia coli. Oktavianes, Oktavianes; Fifendy, Mades; Handayani, Dezi
Pendidikan Biologi Vol 2, No 2 (2013): Jurnal Mahasiswa Pendidikan Biologi Genap 2013-2014
Publisher : STKIP PGRI Sumbar

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

Abstract

ABSTRACTStarfruit ( Averrhoa bilimbi, L ) is a plant that most organs have high medical value, starting from the roots, stems, leaves to fruit. The fruits used as traditional medicine for cough, bleeding gums, canker sores, cavities pain, acne, tinea versicolor, high blood pressure, strokes, improve digestive function. Starfruit has active substances such as tannins, saponins, and flavonoids which can be used as an antimicrobial agent. Escherichia coli is a bacteria found in human colon as normal flora, but E. coli for many years regarded as a cause of diarrhea. Research has been conducted in order to determine the inhibition of starfruit juice ( Averrhoa bilimbi, L ) on the growth of E. coli. This research was conducted at the Laboratory of Biology X Kopertis of West Sumatra in May-June 2013. This research used Completely Randomized Design ( CRD ) with 6 treatments and 4 replications. Concentration of strat fruits juice was 10 %, 20 %, 30 %, 40 %, 50 %, and 10 % Amoxylin as control. The result showed that the largert diameter of clear zone present in a concentration of 10 % that is 3.74 mm, while the lowest diameter at a concentration of 30 % which is 3.29 mm and the control amoxilin gained an average of 4.13 mm. The results showed that the starfruit juice ( Averhoa bilimbi, L ) affected the growth of E. coli bacteria. At a concentration of 10 % with an average diameter of the clear zone is 3.74 mm was able to inhibit the growth of bacteria E. coli 
PENGARUH VOLUME CAIRAN RUMEN SAPI TERHADAP BERMACAM FESES DALAM MENGHASILKAN BIOGAS Wati, Linda; Ahda, Yuni; Handayani, Dezi
Sainstek : Jurnal Sains dan Teknologi Vol 6, No 1 (2014)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.017 KB) | DOI: 10.31958/js.v6i1.102

Abstract

This research is aimed at investigating the influence of cow?s rumen fluid volume toward varied feces in producing biogas. This research has been done since October to December 2013 at Biotechnology laboratory, Faculty and Mathematic Science. The method of this research was completely randomized design (CRD) with factorial in three times. The first factor as the treatment was the type of feces, such as cow, horse, goat, and buffalo?s feces. The second factor was the treatment by adding the volume of cow?s rumen liquid as many as 160 and 320 ml. The control was the treatment without adding the volume of cow?s rumen liquid. The variables that were measured in this research were the volume of biogas and the duration of biogas flame that could be produced. The result of this research shows that the type of feces affected the biogas production. In these treatments, the highest volume of biogas that was produced to the lowest were horse?s feces yield of 226.56 cm3, cow?s feces yield of 71.40 cm3, buffalo?s feces yield of 28.28 cm3, and goat?s feces yield of 2.13 cm3. The addition of rumen liquid can increase the biogas production on cow, goat, and buffalo?s feces, but it did not significantly give the effect on horse?s feces. The positive interaction between addition of rumen liquid and feces shows on cow, goat, and buffalo?s feces. The rumen liquid, however, was not interacted with horse?s feces for producing biogas.Key words: biogas, rumen fluid, methanogen
Analysis Of Critical Thinking Skill Level Of Students Smp Negeri 2 Padang about Environmental Pollution Novia Daniati; Dezi Handayani; Relsas Yogica; Heffi Alberida
ATRIUM PENDIDIKAN BIOLOGI Vol 3, No 1 (2018): Atrium Pendidikan Biologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/apb.v3i1.4247

Abstract

Curriculum of 2013 requires students to be able to think critically. This critical thinking ability can be trained by using questions that have indicators of critical thinking, besides those questions must also have cognitive levels C4 (analyze), C5 (evaluate), and C6 (synthesize). Padang Public Middle School 2 has implemented 2013 Curriculum in learning, but students' critical thinking skills are unknown. This research is a descriptive research. The method used in this research is descriptive method. The subject of the study consisted of 48 students of class VII of SMP Negeri 2 Padang. The data obtained in this study was obtained through test techniques. The test used is a description test. The test instruments used will be validated and analyzed first. Analysis of this instrument includes the level of difficulty, differentiation and reliability. Test instruments were tested before being used. This study produces data that the level of critical thinking skills of seventh grade students in Padang State Middle School is still in non-critical qualifications with a percentage average value of 48.53%. Indicators with the highest average percentage to the lowest, namely; the inference indicator obtained a score of 69.96% with quite critical qualifications; the indicator gives a basic statement obtained a value of 60.62% with less critical qualifications; the indicator estimates that a value of 53.12% is obtained with non-critical qualifications; the indicator gives an advanced statement obtained a value of 44.39% with non-critical qualifications, and; basic indicators of decision making obtained a value of 14.58% with non-critical qualifications. Keywords: Critical Thinking, Environmental Pollution, Descriptif
Development of Handouts Equipped with Glossary of Protista Materials for Class X High School Students Dini Hari Marta; Dezi Handayani; Anizam Zein
ATRIUM PENDIDIKAN BIOLOGI Vol 1, No 1 (2016): Atrium Pendidikan Biologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/apb.v1i1.2122

Abstract

 The purpose of this study was to develop a handout included a glossary on protists  material for class X SMA that is valid and practical. The type of this research is the development research  that uses three phases of  4D model that consisting of define phase (definition), design (design), and develop (development), the fourth phase is  phase of disseiminate (deployment) is not done. This handout is validated by 5 validators, for the practicalities conducted by two teachers and 30 students of  class X IPA 2 SMAN 7 Sijunjung. The data of this research is primary data that is  obtained from the questionnaire validity and practicalities, then analyzed with descriptive analysis. Handout generated from terms of content feasibility, language, presentation, and  chart has an average value of 84.17% and categorized (valid). Handout that is  produced called  practically by teacher  if the average value is  89.58% (practical) and  has been produced by students with 83.91% (practical) of average value.
Identification Students’ Misconceptions of Class VIII SMPN 21 Padang in the Skeletal Systems of Organism by Using CRI Technique Della Lestari; Dezi Handayani; Rahmawati Darussyamsu; Armen Armen
ATRIUM PENDIDIKAN BIOLOGI Vol 4, No 1 (2019): Atrium Pendidikan Biologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/apb.v4i1.5470

Abstract

Misconceptions that occur in science learning especially Biology will have a negative impact on students, both for learning outcomes or incompatibility in the process of application in the daily lives of students. This study discusses concepts and studies class VIII students of SMP 21 Padang in the academic year 2018/2019 which discusses misconceptions about the material systems of living motion. This research is a descriptive study conducted at SMP 21 Padang. The population of this research are 243 person students entering 2018/2019. The sample are 48 person was taken from 20% of the total participation. Sampling technique used cluster random sampling. The data used are primary data obtained through multiple choice tests obtained by Certainty Index Response (CRI) and analyzed quantitatively through percentages. Based on the results, the percentage of students’ misconceptions regarding the structure and function of muscle system 23.96%, the concept of plants movement 22.91%, the concept of structure and joint function 20.83%, skeletal system 19.44%, disorders of system 18.75 %, the concept of animals movement 15.62%
Test the Quality of the Flavor of Melinjo Seeds (Gnetum gnemon L.) Fermented Results Using Tempe Yeast Samsuriani Siregar; Dezi Handayani; Dwi Hilda Putri
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5630RF00

Abstract

Biji melinjo memiliki kandungan protein yang tinggi yang dapat dijadikan sebagai bahan baku untuk difermentasi menggunakan ragi tempe. Penelitian ini bertujuan untuk mengetahui penilaian responden terhadap biji melinjo hasil fermentasi menggunakan ragi tempe. Uji ini berguna untuk mengetahui daya terima biji melinjo hasil fermentasi di masyarakat. Parameter yang digunakan untuk uji kualitas rasa yaitu dari segi warna, tekstur, aroma dan rasa. Metode yang digunakan untuk uji organoleptik adalah metode angket. Penentuan kualitas rasa, menggunakan 20 responden yang terdiri dari 10 orang penyuka melinjo dan 10 orang bukan penyuka melinjo. Metode tersebut diuji berdasarkan warna, tekstur, aroma dan rasa biji melinjo hasil fermentasi  yang dihasilkan. Data uji organoleptik diperoleh melalui angket uji hedonik (uji kesukaan) dengan menggunakan skala likert. Data uji organoleptik diolah secara deskriptif dan disajikan dalam bentuk persentase. Hasil angket yang didapatkan sesuai dengan harapan bahwa dengan fermentasi biji melinjo, maka orang yang awalnya tidak suka menjadi lebih menerima hasil fermentasi biji melinjo. Hasil persentase bagi orang bukan penyuka biji melinjo yaitu warna  62%  (cukup suka), dari tekstur 68% (cukup suka), aroma 60% (cukup suka), dan rasa 40% (tidak suka),  sedangkan untuk orang penyuka melinjo dari segi warna 80% (suka), tekstur 78% (suka), aroma 78% (suka) dan rasa 82% (suka). Berdasarkan hasil angket yang didapatkan, dapat disimpulkan bahwa biji melinjo hasil fermentasi menggunakan ragi tempe bisa diterima oleh responden.  Key word: Melinjo, Fermentasi, Kualitas Rasa
Test the Quality of Taste of Jengkol Seeds (Pithecellobium jiringan (Jack) Prain.) Fermented Results Novita Novenra; Dezi Handayani
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5632RF00

Abstract

Biji Jengkol memiliki kandungan protein yang tinggi yang dapat dijadikan bahan baku untuk difermentasi menggunakan ragi tempe.  Penelitian ini bertujuan untuk mengetahui pendapat responden terhadap kualitas rasa tempe biji jengkol hasil fermentasi menggunakan ragi tempe. Uji ini berguna untuk mengetahui daya terima hasil fermentasi biji jengkol dimasyarakat. parameter yang digunakan dalam penelitian  ini untuk uji kualitas rasa pada hasil fermentasi biji jengkol yaitu warna, tekstur, aroma, dan rasa. Metode yang digunakan untuk uji organoleptik adalah metode angket yaitu angket uji hedonik (uji kesukaan). Uji ini melibatkan 20 orang panelis yang terdiri dari 10 orang penyuka biji jengkol dan 10 orang bukan penyuka biji jengkol. Uji tersebut diuji berdasarkan warna, tekstur, aroma, rasa hasil fermentasi biji jengkol yang hasilkan. Data uji organoleptik diperoleh melalui angket uji hedonik (uji kesukaan). Data uji organoleptik diolah secara deskripsif dan disajikan dalam bentuk persentase,. Berdasarkan hasil persentase yang diperoleh dari penyuka biji jengkol didapatkan hasil warna 78% (suka), tekstur 80% (suka), aroma 76% (suka), rasa 78% (suka), sedangkan yang bukan penyuka jengkol didapatkan hasil warna 76% (suka), tekstur 80% (suka), aroma 38% (tidak suka), 26% (tidak suka). Hasil analisa menunjukkan bahwa hasil fermentasi menggunkan ragi tempe dapat diterima oleh responden dengan kriteria memiliki bau yang normal (khas tempe), warna putih, tekstur kompak serta rasa yang normal (tidak terasa asing). Key word: Biji jengkol, Fermentasi, Kualitas Rasa  
Test the Quality of Petai Seed Flavor (Parkia speciosa Hassk.) Fermentation Results Using Tempe Yeast Sity Sarroh; Dezi Handayani; Dwi Hilda Putri
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5683RF00

Abstract

Abstract. Petai plants (Parkia speciosa Hassk.) Are thought to originate from Malaysia. The most important part of the petai plant to use is the seeds. Petai seeds contain hexathionine, tetrathiane, trithiolane, pentathiopane, pentathiocane, and tetrathiepane which cause the petai to emit a smell of smell. One way to reduce the smell of smell in petai is to do fermentation. Benefits of fermented food products are for preservation, enhancing taste, and for producing new products. This study aims to find out whether from color, texture, aroma can be accepted by the community. This research was conducted at the Research Laboratory and Microbiology Laboratory of the Faculty of Mathematics and Natural Sciences, Padang State University from October 2018 to March 2019. The data of this study were obtained from questionnaires tested using hedonic tests (preferences) and presented in the form of percentages. The results of this study showed that for color 74% while the criteria did not like 64%, for texture as much as 72% of those who liked and who did not like 52%, and for aroma 58%, while those who did not like 46%, for flavor taste of tempai petai seeds 66% while those who don't like 32%. The physical characteristics of tempeh are in accordance with the criteria of SNI 3144: 2009, namely: having a normal odor (typical tempe), normal color (white), compact texture, and normal taste (typical taste of tempe and not foreign).Keywords: Petai, Organoleptic,  Fermentation
Potensi Bacillus sp. dalam Menghasilkan Indole Acetic Acid (IAA) serta Pengaruhnya Terhadap Panjang Akar Kecambah Benih Cabai Merah (Capsicum annuum L.) Yulanda Saputri; Linda Advinda; Moralita Chatri; Dezi Handayani
Serambi Biologi Vol 5, No 2 (2020): Serambi Biologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/9545RF00

Abstract

Indole Acetic Acid (IAA) is a natural form of the auxin hormone found in plant roots and can stimulate plant growth. IAA functions to regulate physiological processes and stimulate plant growth such as cell lengthening and enlargement. Bacillus sp. including Plant Growth Promoting Rhizobacteria (PGPR) whose role is to increase the germination rate of red chili seeds (Capsicum annuum L.). This study aims to determine the ability of Bacillus sp. against the length of the root sprouts of red chili seeds (Capsicum annuum L.). This research was conducted in in August until November 2019 at the Plant Physiology Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, State University of Padang. The method used is descriptive and quantitative experiments. The results obtained showed that the isolate Bacillus sp. able to produce IAA and administration of isolates Bacillus sp. significant effect on root length of the red chili sprouts. Keywords : Indole Acetic Acid (IAA), Bacillus sp.
Organoleptic Test Jengkol Kabau Seeds (Archidendron bubalinum (Jack) I. C Nielsen.) Fermented Products Rani Zahara; Dezi Handayani
Serambi Biologi Vol 5, No 1 (2020): Serambi Biologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5787RF00

Abstract

Rani Zahara, Dezi Handayani Jurusan Biologi FMIPA Universitas Negeri PadangJl. Prof. Dr. Hamka Air Tawar Barat Padang Email: Ranizahara28@gmail.comAbstract. Jengkol kabau seeds contains a high protein which can be used as a raw material for fermentation using tempe yeast. This research aims to find out the opinions of respondents on the taste of jengkol kabau seeds fermented using tempe yeast. The parameter used in this research to test the taste of the jengkol kabau fermented which are color, texture, smell and taste. The method used for organoleptic test is hedonic test (preference test). This test involved 10 people who like jengkol kabau seeds and 10 people who dont like jengkol kabau seeds. Organoleptic test data are gotten and presented in the form of a percentage of preference as follows for color 76% (like), texture 86% (so like), smell 80% (like), taste 94% (so like). While those who dont like the jengkol kabau seeds give an average percentage pf preference as follows for color 74% (enough like), texture 76% (like), smell 46% (dont like), taste 48% (dont like). Therefore, it can concluded that the jengkol kabau enthusiasts can recelve fermented jengkol kabau for all test categories, while respondents who dont like jengkol kabau are relatively not able to accept it.   Key word: Jengkol kabau seeds, Fermentation, Organoleptic test.                                                                                                   
Co-Authors Achyar, Afifatul Ainul Mardiah Alfatimah Azzahra, Balkis AMERIA YUNITA Anisa Asri Anizam Zein Arjulis, Wanda Armen Armen Atifah, Yusni Az-Zahra, Fauziah Azwir Anhar Celsi Ananda Claudia Ayesha Dalilah Linda Sari Lubis, Enny Della Lestari des Dhea Delara Iryanda Dilla, Aprina Dina Sukma Dini Hari Marta Dwi Hilda Putri Eka Vidya Putra Elsa Sri Handayani Elsa Yuniarti Fahra, Fahra Fevria, Resti Finti Nabila, Anggie Fransisco, Sandi Fronica, Imelda Ghean Azrin Mirza Gustina Indriati Haqil Triyatdipa Harlin, Farah Ibtisamah Heffi Alberida Helendra . Ihdina Aurora Nurul Aulia Intan Febriani IRDAWATI Irdawati Irdawati Irdawati Irdawati Irma Lailani Eka Putri Irma Leilani Eka Putri Irma Leilani Eka Putri Kurnia Putri Indrawan Larashinda, Mentari Linda Advinda Linda Wati Mades Fifendy Meriza Fatma Miftahussa'adiah Miftahussa'adiah Moralita Chatri Mukhlis Mukhlis Nabilah, Rezi Nia Ramadhanti Novia Daniati Novita Novenra Nur Shofiatun Nisa Nurul Rahmi Oktavianes Oktavianes Putri Rachma Auliya Putri Rahma Padilla Putri, Irma Leilani Eka Putri, Ulfa Dwi Rafiqi, Aufa Rahmawati Darussyamsu Rahmi Holinesti Rani Zahara Rara Via Jonet Relsas Yogica, Relsas Resti Yulia Ristiono Ristiono Roza Yolanda Rusendra, Nabilla Makra S. Syamsurizal Safira Nurul Fadila Samsuriani Siregar Selaras, Ganda Hijrah Silfani, Novia Silviana Okwisan Siti Nurayni Sity Sarroh Sri Suciati Ningsih Sukma Yuliana Syahrastani, Syahrastani Syiifa kamila Namidya tut anggraini Vauzia, Vauzia Violita Violita Violita Violita Windi Nopitasari Y Yusrizal YOLANDA, PUTRI Yulanda Saputri Yuni Ahda Yusrizal Yusrizal Yusrizal Yusrizal zultsatunni'mah zultsatunni'mah