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All Journal Biota An Nisa'a Bio Ilmi: Jurnal Pendidikan Edu Society: Jurnal Pendidikan, Ilmu Sosial dan Pengabdian Kepada Masyarakat Business and Entrepreneurial Review TOFEDU: The Future of Education Journal
Zainal Berlian
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Other

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Journal : Biota

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AKTIVITAS ANTIFUNGI EKSTRAK DAUN KEMANGI (Ocimum americanum L.) TERHADAP FUNGI Fusarium oxysporum Schlecht Zainal Berlian; Fitratul Aini; Weni Lestari
Biota Vol 2 No 1 (2016): Vol 2 No.1 Januari 2016
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

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Abstract

Fusarium oxysporum Schlecht. a parasitic fungus that cause leaf wilt disease in plants. Meanwhile, basil (Ocimum americanum L.) is a plant that contains of the active compound in the form of phenols which have antifungal activity. This study aimed to test whether the extract of leaves of basil have antifungal activity againts Fusarium oxysporum Schlecht. and determine the optimum concentration to inhibit the growth of the fungus Fusarium oxysporum Schlecht. Antifungal test is done by using paper disc diffusion method. The study design used was a completely randomized design with 4 treatments and 6 replications. The treatment is K0 (0% w/v), K1 (5% w/v), K2 (10% w/v), and K3 (15% w/v). The results showed that the leaf extract of basil have antifungal activity against Fusarium oxysporum Schlecht. Inhibition zone on K0, K1, K2, and K3 are each 0,0 mm, 1,49 mm, 2,46 mm, and 2,01 mm. The optimum concentration of antifungal activity of extract of basil, namely the K2 concentration (10% w/v). Based on analysis of variance (ANOVA), the concentration of basil leaf extract provides significant differences (p > 0,05) on fungus Fusarium oxysporum Schlecht., where Fcount > Ftable is 4,5 > 3,1.
UJI KADAR ALKOHOL PADA TAPAI KETAN PUTIH DAN SINGKONG MELALUI FERMENTASI DENGAN DOSIS RAGI YANG BERBEDA Zainal Berlian; Fitratul Aini; Resti ulandari
Biota Vol 2 No 1 (2016): Vol 2 No.1 Januari 2016
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

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Alcohol is widely used in industry, such as a solvent, as a synthesis in the chemical industry and at the present time alcohol is also used to fuel cars. This study aims to determine the differences in the level of alcohol contained in Tapai white sticky rice and cassava with different doses of yeast. This research was conducted in the laboratory of Chemical Biology Education Studies Program Faculty of Tarbiyah and Teaching UIN Raden Fatah Palembang in August 2015. The method used in this study is the experimental method using a completely randomized factorial design consisting of two factors, namely the type of fermentation ingredients: (Tapai white sticky rice and cassava) and a dose of yeast (0.5%, 1% and 1.5%) with four replications. Data were analyzed by ANOVA followed by two lines and test Beda Distance Real Duncan (BJND) at the level of 1%. Based on the results of the analysis showed that the alcohol content of the type of material the value of F count = 82.14> F table = 8.29 and yeast dose of F count = 812.14> F table = 6.01. From the results of this study concluded that: 1) There is a very real difference to the alcoholic content of fermented glutinous white Tapai and cassava. 2) There is a very real effect of different doses of yeast against alcohol content.
Co-Authors Adhelmi Ahmad Zainuri Bambang Haryanto Fitratul Aini Imron Imron, Imron Jumiati Resti ulandari Sahniarti Syarifah Syarifah Tiara Listari Weni Lestari