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All Journal SAINSMAT bionature UNM Journal of Biological Education Biology Teaching and Learning Jurnal IPA Terpadu Jurnal Biologi Tropis Jurnal Biogenerasi Jurnal Ilmiah Biologi UMA (JIBIOMA) BioEksakta : Jurnal Ilmiah Biologi Unsoed PENGABDI: Jurnal Hasil Pengabdian Masyarakat Jurnal Pengabdian Kepada Masyarakat Patikala SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam BIO-CONS: Jurnal Biologi dan Konservasi Journal of Science and Education Research Paramacitra : Jurnal Pengabdian Masyarakat Jurnal Abdi Negeriku SMART: Jurnal Pengabdian Kepada Masyarakat JKM: Jurnal Kemitraan Masyarakat Bionature

Halifah Pagarra

State University Of Makassar

Author-ID : 338431

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Pengaruh Pemberian Serbuk Daun Sirsak terhadap Sitophilus oryzae pada Beras Selama Penyimpanan Pagarra, Halifah
bionature Vol 9, No 2 (2008)
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v9i2.104

This study aims to determine the influence of leaf of AnonaÂ muricata L. powder against Sitophilus oryzae in rice during storage. This research is experimental research that uses experimental design with a basic design pattern randomize complete design. This study consists of four treatment groups (K0, K1, K2, and K3). K0 = control or no treatment; K1 = 10% (90 grams + 10 grams of rice powder leaves of Anona muricata L.); K2 = 20% (80 grams + 20 grams of rice powder leaves sirsak; K3 = 30% (70 grams + 30 grams of rice powder leaves Anona muricata L). Parameters measured the number of insects which declined during the 1 month storage. Data obtained in deskritif and analyzed statistically with inferensial test FÎ± = 0.05 followed by the LSD Î± = 0.05. Results of research indicate that the results of research show that the leaves of Anona muricata L powder. affect Sitophilus oryzae in rice during storage. Concentration of the most influential of Sitophilus oryzae in rice during storage is K3 (concentration 30%), the number of insects that are rejected 10 insects.

Pengaruh Lama Perebusan Terhadap Kadar Protein Tempe Kacang Tunggak (Vigna Unguiculata) Halifah, Pagarra
bionature Vol 12, No 1 (2011): April
Publisher : Fakultas MIPA UNM

This study was an experiment that aims to determine the effect of boiling time on protein content of cowpea tempe. This research was conducted in a laboratory experiment of Biology, MakassarÂ State University and in Central Laboratory of the Ministry of Health Makassar, Indonesia. The sample used cowpea tempe, made using 100 grams cowpea and 0,2 grams of tempe yeast for each sample, and got treatment without boiling as a control and variety of boiling time treatment for 2 minutes, 4 minutes and 6 minutes. This study used a complete randomized design (CRD) with 4 treatments and 3 replication. Determination of protein content by Kjeldahl method. The results showed that the effect of boiling time was very real (PË‚0,05) for protein content, where the highest protein levels found in the treatment of boiling for 2 minutes (8,50). It was comparable with boiling for 4 minutes and 6 minutes, but did not different from the control. The lowest protein content was found in boiling treatment for 6 minutes (4,76). So it can be concluded that the longer time boiling, then lower protein content.Â

ANALISIS KADAR ETANOL HASIL FERMENTASI RAGI ROTI PADA TEPUNG UMBI GADUNG (DIOSCOREA HISPIDA DENNST) TERHADAP KADAR ETANOL Hartono, .; Halifah, Pagarra
bionature Vol 12, No 2 (2011): Oktober
Publisher : Fakultas MIPA UNM

The research aims to know the long influence of fermentation with bread yeast in Dioscorea hispida flavor to ethanol production. This experiment research was doing in Balai Besar Labolatorium Departemen Kesehatan RI (BBLDKRI), Makassar. The sample of the research was 250 g in every sample of Dioscorea hispida flavor. It had done by chemical by use HCl which boiling in 120°C. This research used 4 M HCl which repeat in 3 times. The result of hydrolysis was 48 hours, 96 hours, and 144 hours. This research used free variable that is the long time of fermentation and variable that was the ethanol value of Dioscorea hispida that had fermented. This research used random complete planning and picnometer was used to know the ethanol value and match it at the kind of the weight table. The result of data analysis showed that the ethanol value in Dioscorea hispida flavor which fermented is 0.0% control); 0.5% (48 hours); 1.1% (96 hours), and 3.6 % (144 hours). The result of this research showed that there was the long influence of the fermentation to the ethanol value in Dioscorea hispida flavor fermentation and after doing the inferential technique analysis and between control and treatment proved that the last fermentation is obvious different with the ethanol value. So, can be concluded that longer time that used in fermentation (144 Hours), higher the ethanol value (3.6 %) in the (Dioscorea hispida).

Efektivitas Ekstrak Pektin dari Kulit Buah Jeruk Bali (Citrus maxima) Sebagai Antimikroba Wana, Nur; Pagarra, Halifah
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. The aim of this study was to investigate the effectiveness of pectin extract and antimicrobial activity of pectin extract from the skin of grapefruit (Citrus maxima) with variations in pH, temperature, and extraction time. This study was an experimental study with laboratory testing using a completely randomized design (CRD) with 2x3x3 factorial three times repetition. Factor A is pH: 1.5 (A1), 2.5 (A2). Factor B is the heating temperature: 60Â°C (B1), 80Â°C (B2), 100oC (B3). Factor C is time: 60 minutes (C1), 90 minutes (C2), 120 minutes (C3). While the design measurement of antimicrobial activity is carried out by calculating the diameter of the inhibition zone (mm). All data obtained were analyzed using ANOVA (Î± = 0.05%, then continued by Tuckey's advanced test using SPSS). Extraction of pectin from the skin of grapefruit using a conventional method with hydrochloric acid (0.5N HCl). The extraction process was carried out by heating the hot plate by varying the temperature (60 oC; 80 oC; 100oC), pH (1.5; 2.5), and extraction time (60; 90; 120 minutes). Significant pectin yields obtained were tested for antimicrobial activity and measured inhibitory zones produced based on the diameter of the antimicrobial area. The results showed that extraction was influenced by pH, temperature, and extraction time and the highest pectin yield was obtained by extraction with ph 2.5, temperature 60oC, time 90 minutes as much as 27.8%. While the antimicrobial activity of pectin extract from the skin of grapefruit (Citrus maxima) has antibacterial activity because it can inhibit the growth of Escherichia coli bacteria, Staphylococcus aureus. However, it has no antifungal activity against Candida albicans.Keywords:Â Grapefruit skin (Citrus axima), Pectin, extraction, antimicrobial activity.Â

Pengaruh Lama Fermentasi dengan Ragi Tape Terhadap Kadar Glukosa pada Umbi Gadung (Disocorea hispida DENNST) Pagarra, Halifah
bionature Vol 11, No 1 (2010): April
Publisher : Fakultas MIPA UNM

This study is an experiment, consisting of two stages. The first stage aims to find a ways of processing umbi gadung (Dioscorea hispida Dennst) against level of Â HCN; and second phase aims to determine the effect of fermentation by Ragi tape on the concentration of glucose in umbi gadung. Variable in the first stage of research consisted of two types, namely the independent variables such as processing methods and the dependent variable concentration of cyanide in umbi gadung. Â This research using Completely Randomized Design (CRD), consisting of three treatments and one control, comprised of three replications., Namely: Ao: umbi gadung Â without treatment (control); A1: umbi gadungÂ are boiled; A2: umbi gadungÂ which soaked with salt and A3: umbi gadungÂ to be smeared with ash wood. The second stage consists of variables, independent variable is the length of fermentation by ragi tape and the dependent variable glucose concentration umbi gadungÂ flour (Disocorea hispida Dennst). Design used in the study were Completely Randomized Design (CRD), which consists of three treatment groups and one control three repetitions, so there are 12 units of experimental treatments. Each of these treatments are: Po: Flour without fermented umbi gadungÂ ; P1: umbi gadung Â flour is fermented for 72 jam. Test ofÂ glucose concentration with Anthrones yam method. Testing is done in two stages: for 24 hours; P2: umbi gadungÂ flour is fermented for 48 hours; and P3: umbi gadungÂ flour fermented first, to determine the effect of umbi gadungÂ processing methods on the concentration of HCN, to obtain low concentration of tuber and the second HCN: the effect of ragi Â tape length of fermentationÂ of glucose concentration on umbi gadung Â low concentration of HCN. Data obtained were analyzed by analysis of variance FÎ± = 0.05 and followed by LSD Î± = 0.05. The observation indicates that the first stage of processing methods significantly affected the concentration of HCN, the results of LSD Î± = 0.05 there is a difference between treatments, and Â boiling gives the best results with the average results of HCN concentration: 0%, and the observation of the second phase showed that the effect of length of fermentation by ragi Â tape affect glucose concentration, which average at P0: 35.609 ppm; P1: 44.473 ppm; P2: 51.681 ppm; and P3: 91,, 484 ppm. The LSD Î± = 0.05 there is a difference between treatment and at P3: 72 hours showed the best effect with an average glucose level; 91.48 ppm The LSD Î± = 0.05 there is a difference between treatment and at P3: 72 hours showed the best effect with an average glucose level; 91.48 ppm. Can be concluded that the best way because it boiling to Â decrease HCN concentration on umbi gadung and long fermentation by ragit tape: 72-hour glucose concentration can increase umbi gadung flour

Pengaruh Perasan Daun Ubi Kayu (Manihot esculenta Crantz) terhadap Mortalitas Keong Mas (Pomacea canaliculata L). Pagarra, Halifah
bionature Vol 10, No 1 (2009)
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v10i1.243

This study was an experimental study, aimed to determine the effect of cassava (Manihot esculenta Crantz) leaf extract on golden apple snail (Pomacea canaliculata L) mortality and to determine the leaf extract concentration that provide best effect on golden apple snail mortality. The variables of this study were cassava leaf extract as independent variable and golden apple snail mortality as dependent variable. This study used complete random design, consisted of 6 treatments: K0 (without cassava leaf extract application), K1 (50 g/L), K2 (75 g/L), K3 (100 g/L), K4 (125 g/L) and K5 (150 g/L), each treatment had three repetitions using 10 snails in every treatment, so the total number of snails used was 6 x 3 x 10 = 180. The test performed in two steps, pilot test and real test to observe the LC50 and LT50 value with observation parameters including rate and number of golden apple snail mortality for 48 hours observation. The obtained data were analyzed using variance analysis FÎ± = 0,05 and probit analysis, continued with BNT Î± = 0,05. It was observed that cassava leaf extract had significant effect on golden apple snail mortality and mortality rate began at 4 hour application. Result of BNT Î± = 0.05 providing the best effect was concentration of 100 g/L (K3). LT50 value for cassava leaf extract was at 57.280 hours, with regression slopeÂ Y = -0,506 + 3,132X. Whereas the LC50 value was 88.716 g/L with regression slope Y = 7,997 â€“ 1,762X. Keywords: golden apple snail (Pomacea canaliculata L)., Manihot esculenta Crantz and mortality

Laju Pertumbuhan Jamur Rhizopus sp. pada Tempe Kacang Hijau (Phaseolus radiatus L.) Halifah, Pagarra
bionature Vol 10, No 2 (2009): Oktober
Publisher : Fakultas MIPA UNM

This research was a descriptive study, which aims to determine the rate of growth of the fungus Rhizopus sp. the green bean tempe. This research was conducted by growing the fungus on PDA medium using fungus inoculum of 1 gram of green beans with tempeh making dilutions, starting from the dilutions 10-2 , 10-3 and 10-4 are plated on a petri dish of 0.1 mL and incubated for 24 hours. Variation of time of fermentation used without fermentation (0 h), 12 hours, 24 hours, 36 hours, 48 hours, 60 hours and 72 hours for each serial dilution. The number of fungi indirectly calculated using the count method bowls. The results of this study indicate that optimum growth is shown in 36 hours fermentation time with the number of colonies on the 10-2 dilution of 69 colonies (6.9 x 103 colonies / g) and 10-3 dilutions of the 27 colonies. While the 10-4 dilution only at the time of fermentation 36, 48 and 60 hours of growth of 2 colonies and each colony 1. The longer the fermentation time decreased the amount of mushrooms.

Co-Authors A. Irma Suryani A. Mushawwir Taiyeb, A. Mushawwir Abd Muis Abd.Muis Achya, Feny Fadillah Adnan Adnan Adnan Adnan Alimuddin Ali Andi Asmawati Azis Andi Faridah Arsal Andi Muflihunna Asham Bin Jamaluddin Asriani Asriani, Asriani Azis, A. Asmawati Dwi Putri Ulan Sari Patongai, Dian Firdaus Daud Haeruddin, Muhammad Ilham Wardana Handayani , Resti Haq, Muhammad Naufal Syaiful HARTATI Hartati Hartati Hartati, H. Hartono Haryani Haryani Hidayat, Muh Akbar Hilda Karim Hiola, Siti Fatmah Hiola, St.Fatmah Idris, Irma Suryani Irzal, Ummul Aulia Ismail . Junda , Muhammad Kamaruddin, Fatmah Khatimah, Khusnul Maisarah, Indah Mu'nisa, A. Mu'nisa, Andi Muhammad Naufal Syaiful Haq Mus, Nurzakiyyah Musawira Mushawwir Taiyeb Nara, Intan Permata Naufal Syaiful Haq, Muhammad Nurhayati B Nurul Aisyah Syachrul, Wulandari Rachmawaty Rachmawaty Rachmawaty, Rachmawaty Randa M, Asty Resti Handayani, Resti Rimba, Lovely Grace Saalino, Erlin Sahribulan, Sahribulan Saleh, Andi Rahmat Salsabila, Shopia Sorry, Elsa Rosyana St. Fatmah Hiola Sumiati Side Syamsiah, Syamsiah Syamsu, Andi Mu'nisa Syawaluddin, Ahmad Taiyeb , Mushawwir Tulutfiah, Besse Afidah Utami, Putri Nurul Wana, Nur Wardhana, Muhammad Ilham Yusminah Hala Yusuf, Yusnaeni

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