Garuda - Garba Rujukan Digital

Isolasi, Seleksi dan Karakterisasi Bakteri Mannolitik yang berasal dari Serasah Tanaman Sawit Apriani, Ike
BIOILMI Vol 1, No 1 (2015): Agustus 2015
Publisher : Fakultas Tarbiyah dan Keguruan,Universitas Islam Negeri

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

Mananase enzyme used to hydrolyze manan in producing simple sugars, such as mannose and monooligosakarida which will be utilized in the industry. Mananase enzymes produced by microbes more attractive to industry because it is more economical, higher productivity and amore controlled production conditions. Mannolitic bacteria isolated from soil containing palm litter. Isolation is done by using selective media locus bean gum. The result showed 6 bacterial isolates that have the ability mannolitic. Isolate 6 has the highest mannolitic index of 0.85. Isolates 6 were characterized morphologically, showed that this isolate motile, cocci, and gram-negative. Physiological characterization showed that this isolate utilize peptone as a source of energy that is supported by VP and H2S test results were positive.

KADAR VITAMIN C DAN ORGANOLEPTIK MANISAN BASAH LIDAH BUAYA (Aloe vera) PADA KONSENTRASI AIR KAPUR (Ca(OH)2) YANG BERBEDA Apriani, Ike; Yani, Meli
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol 3 No 01 (2018): Edubiotik
Publisher : Program Studi Pendidikan Biologi, IKIP Budi Utomo Malang

Aloe vera is one species of Liliaceae that is able to grow in tropic area such as Indonesia. Aloe verahas potential as food, such as sweets. The slimy and soft texture of Aloe vera makes the problem of producing quality sweets products so it needs soaking with Ca(OH)2 solution.This study aims to determine the content of vitamin C and organoleptic in Aloe vera sweets with various concentrations of Ca(OH)2 solution. The research was conducted in March 2017 at Biology and ChemistryLaboratory,FTIKRaden Fatah State Islamic University. This research use experimental method, through experiment design used RAL one factor with concentration of Ca(OH)2 solution, consist of K1 = 1%, K2 = 2%, K3 = 3% and K4 = 4% (5 repetitions). Research method using titration and hedonic method. The highest vitamin C levels were found in the treatment with the concentration of Ca(OH)2 1% solution ie 323.84 mg / 100gr. Organoleptic test results obtained concentration of Ca(OH)2 4% solution preferably by panelist.

PENGARUH PROSES FERMENTASI KOMBUCHA DAUN SIRSAK (Annona muricata L.) TERHADAP KADAR VITAMIN C Ike Apriani
Biota Vol 3 No 2 (2017): Jurnal Biota 2017
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/Biota.v3i2.1323

Kombucha is a fermented beverage of tea and sugar with a symbiotic culture of bacteria and yeast, consumed for its beneficial effect on human health. Kombucha contains antioxidant activity compounds.Yet, many research studies have shown that Soursop leaves contain vitamin C, Vitamin E, beta carotene, and flavoloids. The purpose of this study was to determine the activity levels of vitamin C kombucha tea leaves of the soursop, The research was conducted in September 2016 in Chemistry Laboratory of Biology Education Study Program, Teaching Training and Ilmu Tarbiyah Faculty UIN Raden Fatah Palembang. The research method was an experimental laboratory using a Completly Randomized Design (CRD) with 2 factors, the first factor was fermentation days (0 day (F1), 4 day (F2), 8 day (F3) and 12 day (F4)), and the second factor was the levels of soursop leaf tea is used (0 gr (K1), 20 gr (K2), 40 gr (K3), and 60 gr (K4)) with 3 replications. The results showed that there is a very real influence and interaction between fermentation days and content of soursop leaf tea is used to the levels of vitamin C. The highest levels of vitamin C present in the sample F4K4 (12 day / 60 gr) of 343.79 mg / 100 mL, and lowest vitamin C levels in samples F4K1 (12 day / without leaves of the soursop) amounted to 36.37 mg / 100 mL. The conclusion of this research is long fermentation and content of soursop leaves influence on the vitamin C activity.

Isolasi, Seleksi dan Karakterisasi Bakteri Mannolitik yang berasal dari Serasah Tanaman Sawit Ike Apriani
Bioilmi: Jurnal Pendidikan Vol 1 No 1 (2015): Bioilmi: Jurnal Pendidikan
Publisher : Program Studi Pendidikan Biologi Fakultas Ilmu Tarbiyah dan Keguruan Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/bioilmi.v1i1.1130

Mananase enzyme used to hydrolyze manan in producing simple sugars, such as mannose and monooligosakarida which will be utilized in the industry. Mananase enzymes produced by microbes more attractive to industry because it is more economical, higher productivity and amore controlled production conditions. Mannolitic bacteria isolated from soil containing palm litter. Isolation is done by using selective media locus bean gum. The result showed 6 bacterial isolates that have the ability mannolitic. Isolate 6 has the highest mannolitic index of 0.85. Isolates 6 were characterized morphologically, showed that this isolate motile, cocci, and gram-negative. Physiological characterization showed that this isolate utilize peptone as a source of energy that is supported by VP and H2S test results were positive.

PENGEMBANGAN MEDIA BELAJAR: ANGKAK BERAS MERAH DAN TEH (Camellia sinensis) SEBAGAI PEWARNA ALTERNATIF PREPARAT BASAH JARINGAN TUMBUHAN Ike Apriani
Bioilmi: Jurnal Pendidikan Vol 2 No 1 (2016): Bioilmi: Jurnal Pendidikan
Publisher : Program Studi Pendidikan Biologi Fakultas Ilmu Tarbiyah dan Keguruan Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/bioilmi.v2i1.1140

Metode praktikum di sekolah dapat meningkatkan keterampilan berpikir kritis, keterampilan berfikir kreatif, keterampilan proses sains, sikap ilmiah, minat, motivasi dan pemahaman konsep. Salah satu penunjang praktikum adalah media belajar. Preparat merupakan salah satu media untuk pengamatan jaringan tumbuhan di sekolah, namun penggunaan preparat sulit dilakukan karena preparat awetan cenderung dinilai mahal, dan tumbuhan pada preparat kurang dikenali siswa. Pembuatan preparat basah merupakan alternatif untuk meningkatkan keterampilan siswa dalam proses pembelajaran. Penelitian ini bertujuan untuk melakukan pengembangan preparat basah jaringan tumbuhan menggunakan pewarna alternatif angkak beras merah dan teh untuk menunjang kegiatan praktikum pada mata pelajaran Biologi di sekolah. Hasil menunjukkan bahwa pewarna alternatif larutan angkak beras merah dan teh (Camelia sinensis) dapat mewarnai jaringan batang Oxalis barrelieri (dikotil) dan Cyperus rotundus (monokotil). Intensitas penyerapan zat warna angkak beras merah dan teh lebih tinggi pada jaringan sklerenkim dibandingkan dengan jaringan lainnya

PENGUJIAN SALMONELLA DENGAN MENGGUNAKAN MEDIA SSA DAN E. coli MENGGUNAKAN MEDIA EMBA PADA BAHAN PANGAN Awalul Fatiqin; Riri Novita; Ike Apriani
Indobiosains 2019: Volume 1 No 1 Februari 2019
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/indobiosains.v1i1.2206

Umumnya bahan pangan berupa ikan dan daging olahan merupakan bahan pangan yang mudah rusak (perishable food) karena kandungan protein dan air yang cukup tinggi, oleh karena itu perlakuan dan pengolahan yang baik sangat diperlukan untuk bahan pangan tersebut. Adapun tujuan dari penelitian ini adalah untuk mendeteksi bakteri Salmonella sp dengan media SSA (Salmonella shigela agar) dan E-coli dengan media EMBA (Eosin Methylene Blue Agar) pada beberapa bahan pangan yang berasal dari ikan dan daging olahan. Sampel yang diuji berupa daging ikan giling, ikan asin, makanan kaleng dan sosis. Metode yang digunakan adalah uji pendugaan dengan menggunakan media selektif SSA dan EMBA dengan teknik media tuang. Hasil penelitian ini menunjukkan bahwa semua bahan pangan yang diuji untuk mendeteksi adanya Salmonella Sp. dengan menggunakan media SSA menunjukkan hasil yang negatif. Untuk uji deteksi adanya E- coli dengan menggunakan media EMBA pada bahan pangan yang diuji menunjukkan sampel daging ikan giling positif mengandung bakteri E-coli. Kata kunci: Deteksi bakteri salmonella dan E-coli, EMBA, SSA ABSTRACT Generally Food Ingredients Form of fish and processed meat is a perishable food material because protein content and the water is high enough, therefore treatment and processing of good it is necessary to review the food ingredients. The purpose from research is to review detecting bacteria Salmonella sp. with SSA (Salmonella Shigela Agar) and E-coli with EMBA (Eosin Methylene Blue Agar) on several of food derived from fish and processed meat. The samples were tested form of minced fish meat, salted fish, canned foods and sausage. The method used is testing with estimation using SSA and EMBA with pour plate technique. Research shows that the initials all food ingredients the tested to detect the presence of Salmonella Sp. review with using SSA findings indicate a negative thing. To test the presence of E-coli detection uses EMBA with the food ingredients the samples tested showed positive minced fish meat contains bacteria E-coli. Keywords: Detection of bacteria salmonella and E-coli, EMBA, SSA

PUBLIC RESPONSE TO HALAL CERTIFICATION AND LABELLING OF PALEMBANG SPECIAL FOOD TOWARDS PALEMBANG DARUSSALAM VISION Irham Falahudin; Delia Yusfarani; Ike Apriani
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Palembang City has many variants of typical or traditional food. Palembang specialties such as pempek, laksan, burgo, tekwan are ingredients of local processed products. However, at this time food processing is very complex, many of the manufacturers in food processing use technology, additives such as dyes or other substances. This composition makes it important for consumers to know about its halalness. This knowledge is important to know how the public responds to whether a product is halal or not. Currently, there are still many typical foods of Palembang City that do not have halal certification and labeling by LPPOM MUI. This study aims to determine the public's response to halal certification and labeling on Palembang typical food products, towards the vision of the city of Palembang Darussalam in realizing halal culinary tourism. The study, which was conducted from May-September 2020, used quantitative methods by collecting data using a questionnaire with 105 respondents. Then to see typical Palembang foods that are halal and Thayyib, a qualitative food test was carried out. The results of the research on the qualitative test of food were negative for borax and there were five samples containing formaldehyde. The public's response to knowledge of halal certification and labeling on Palembang specialties is directly proportional to the vision of the city of Palembang.

KADAR VITAMIN C DAN ORGANOLEPTIK MANISAN BASAH LIDAH BUAYA (Aloe vera) PADA KONSENTRASI AIR KAPUR (Ca(OH)2) YANG BERBEDA Ike Apriani; Meli Yani
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol 3 No 01 (2018): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Program Studi Pendidikan Biologi, Fakultas Pendidikan Ilmu Eksakta dan Keolahragaan, IKIP Budi Utomo Malang

Aloe vera is one species of Liliaceae that is able to grow in tropic area such as Indonesia. Aloe verahas potential as food, such as sweets. The slimy and soft texture of Aloe vera makes the problem of producing quality sweets products so it needs soaking with Ca(OH)2 solution.This study aims to determine the content of vitamin C and organoleptic in Aloe vera sweets with various concentrations of Ca(OH)2 solution. The research was conducted in March 2017 at Biology and ChemistryLaboratory,FTIKRaden Fatah State Islamic University. This research use experimental method, through experiment design used RAL one factor with concentration of Ca(OH)2 solution, consist of K1 = 1%, K2 = 2%, K3 = 3% and K4 = 4% (5 repetitions). Research method using titration and hedonic method. The highest vitamin C levels were found in the treatment with the concentration of Ca(OH)2 1% solution ie 323.84 mg / 100gr. Organoleptic test results obtained concentration of Ca(OH)2 4% solution preferably by panelist.

THE EFFECT OF WATER CONCENTRATION ON VITAMIN C RESISTANCE AND ORGANOLEPTICAL VALUE OF Aloe vera CANDIED Ummi Hiras Habisukan; Yulia Tri Samiha; Ike Apriani; Meli Yani
Al 'Ilmi : Jurnal Pendidikan MIPA Vol 6 No 2 (2017): Al 'Ilmi : Jurnal Pendidikan MIPA
Publisher : Fakultas Ilmu Tarbiyah dan Keguruan Universitas Islam Negeri Raden Fatah Palembang

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

Aloe vera is a plant that is easy to grow in hot and open air areas like in Indonesia. One of the foods made from Aloe vera is candied. The purpose of this study was to determine the effect of lime concentration on vitamin C and organoleptic content of Aloe vera. This research was conducted in March 2017 in Laboratory of Biology and Chemistry, Faculty of Tarbiyah and Keguruan Universitas Islam Negeri Palembang. This research uses experimental method with Completely Randomized Design (RAL) with one factor that is the concentration of lime solution with four treatment levels such as K1 = 1%, K2 = 2%, K3 = 3% and K4 = 4% with 5 replications. The test included organoleptic test using hedonic method and vitamin C test using titration method. Measurements of vitamin C levels in the five samples of the highest wet Aloe vera were obtained at a 1% concentration of lime water on average of vitamin C of 323.84 mg / 100gr and the measurement of vitamin C content of the lowest wet Aloe vera was obtained at a concentration of 4% vitamin C 98.6 mg / 100gr. The organoleptic test of candied Aloe vera using 31 best value panels was obtained at concentrations of 1%, 2% and the lowest values obtained at control concentrations. Keywords : Aloe vera, vitamin C, organoleptik, manisan

Pemberdayaan Masyarakat Kabupaten Banyuasin dalam Pemanfaatan Sekam Padi Menjadi Kertas Andi Saputra; Feliyanti Feliyanti; Riri Novita Sunarti; Ike Apriani; Ra. Hoetary Tirta Amallia; Tito Nurseha; Rr. Mini Sari Wulan; Awalul Fatiqin
Jurnal Pengabdian Masyarakat Biologi dan Sains Vol 1, No 1 (2022): Jurnal Pengabdian Masyarakat Biologi dan Sains
Publisher : Universitas Indraprasta PGRI

Paper generally uses wood as the main raw material, which is increasingly expensive, so it requires alternative raw materials such as rice husks. Banyasin Regency is a food producer and provides high by-products (rice husks), so the researchers aim to use rice husks into paper. The method used in this study includes display data (presentation of data) the results of the utilization of rice husks, and the conclusion (conclusion) of the resulting paper. The results obtained from the use of rice husk into paper in assisting the community of the Muara Telang District, Banyasin Regency, received positive responses from the community, which was indicated by the attitude of the residents in managing the husks into paper and the paper produced had characteristics, was bright brown in color, flexible, and had a husk motif. The paper obtained from this activity is suitable to be developed as a calligraphy and other craft materials.

Title

Found 16 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 16 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 16 Documents
Search