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All Journal Biopendix: Jurnal Biologi, Pendidikan dan Terapan
H Sinay
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Education

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KADAR LEMAK ES KRIM TEPUNG DAUN KELOR (Moringa oleifera) BERDASARKAN VARIASI VOLUME SARI KACANG TANAH (Arhacis hypogea) Stella Faubun; H Sinay
BIOPENDIX Vol 2 No 2 (2016): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol2issue2page170-175

Abstract

Background: Moringa leaves are rich in nutrients and are a source of antioxidants, but are underutilizedby the community as a food because of its 'langu' smell. In an effort to increase the benefits to extendthe shelf life of products and also attract people to consume the leaves of Moringa leaves leaf can beprocessed into flour, then made ice cream with the addition of peanut essence to see the fat content.Method: This study used Completely Randomized Design (RAL). The data were analyzed using OneWay Anova inferential statistics.Result: There is influence of addition of variation of peanut extract (Arachis hypogea) to fat content inice cream Moringa leaves (Moringa oleifera) that is control 4,457%, addition of 50 ml peanut essenceas much as 5,207%, addition of 75 ml peanut sauce 5,956% , and the addition of groundnut peanuts100 ml fat content of 5.993%.Conclusion: There is an effect of addition of peanut pollen (Arachis hypogea) variation on fat contentin ice cream Moringa leaves (Moringa oleifera).
KUALITAS ORGANOLEPTIK SIRUP DAUN KELOR (Moringa oleifera) BERDASARKAN VARIASI KONSENTRASI GULA Jenny Grice Telehala; H Sinay
BIOPENDIX Vol 3 No 2 (2017): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol3issue2page159-166

Abstract

Background: Moringa leaves are vegetables rich in nutrients, but rarely used by the community as a vegetable, because the aroma is sharp and bitter taste. Making Moringa leaf syrup can reduce the aroma sharp and bitter taste. Addition of sugar can affect the color, taste, aroma and viscosity of Moringa leaf syrup. Method: This study to measure organoleptic quality of Moringa leaf syrup using scoring method. Result: The result showed that the best color indicator was A0 treatment (70%), while the best taste, aroma and viscosity indicator was A3 (85%). Conclusion: There is influence of addition of sugar to organoleptic quality (color, flavor, aroma, viscosity) from Moringa leaf syrup. For color indicator with best criterion is treatment A0 (70%), while indicator of flavor, aroma and viscosity with best criterion is treatment of A3 (85%).
KADAR LEMAK ES KRIM TEPUNG DAUN KELOR (Moringa oleifera) BERDASARKAN VARIASI VOLUME SARI KACANG TANAH (Arhacis hypogea) Stella Faubun; H Sinay
BIOPENDIX Vol 4 No 1 (2017): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol4issue1page38-43

Abstract

Background: Moringa leaves are rich in nutrients and are a source of antioxidants, but are underutilized by the public as a food ingredient because they smell ‘unpleasant '. In an effort to increase the benefits to extend the shelf life of the product and also attract the interest of the community to consume Moringa leaves, Moringa leaves can be processed into flour, then made ice cream with the addition of peanut juice. Method: Implementation of this research was conducted at the Pattimura University Basic Biology Laboratory. This study uses a Completely Randomized Design (CRD). Data from the research results were analyzed using inferential statistics One Way Anova (ANOVA). Results: There was an effect of adding variations of peanut juice (Arachis hypogea) to fat content in Moringa oleifera leaf ice cream ie control of 4,457%, addition of 50 ml peanut juice as much as 5,207%, addition of 75 ml peanut juice as much as 5,956% and the addition of 100 ml peanut juice, fat content of 5.993%. Conclusion: There is an effect of adding variations in peanut juice (Arachis hypogea) to fat content in Moringa oleifera leaf ice cream.
PERBEDAAN KADAR VITAMIN C DAN LAMA FERMENTASI TERHADAP YOGHURT DENGAN PENAMBAHAN SARI BUAH SIRSAK (ANNONA MURICATA L) Palijama Putri Selibata; Alwi Smith; H Sinay
BIOPENDIX Vol 4 No 1 (2017): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol4issue1page44-47

Abstract

Background: Yogurt has a higher nutritional value than fresh milk because of the increase in total solids, so that the content of other nutrients also increases. In addition, yogurt is suitable for people with lactose intolerance or who are intolerant of lactose. One part of the soursop plant that can be used as medicine is fruit. Soursop fruit contains vitamins, dietary fiber, and antioxidant compounds that can function as compounds that can delay, slow down and prevent lipid oxidation. Method: This study was conducted at the Basic Biology and Basic Chemistry Education Laboratory of the Faculty of Mathematics and Natural Sciences, Pattimura University. In this study the number of treatments was 4 with different concentrations, the control group, the addition of soursop juice 30 ml, 60 ml and 100 ml. Results: Research shows that the more the concentration of soursop juice is added, the higher the content of vitamin C produced in the cow's milk yogurt. Conclusion: Different amounts of yoghurt with the addition of soursop juice have different levels of vitamin C. The highest average vitamin C is found in yogurt with the addition of 100 ml of soursop juice.
IDENTIFIKASI DAN ANALISIS KADAR FLAVONOID EKSTRAK GETAH ANGSANA (Pterocarpus indicus Willd) DI DUSUN WANATH KECAMATAN LEIHITU KABUPATEN MALUKU TENGAH Nurmila Nurmila; H Sinay; Theopilus Watuguly
BIOPENDIX Vol 5 No 2 (2019): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol5issue2page65-71

Abstract

Background: Medicinal plants have many benefits that make it a traditional medicine for society. One of the medicinal plants used by the community, especially the Wanath Hamlet community, is the angsana gum (Pterocarpus indicus Willd.) In treating diseases. Method: This study aims to identify and analyze flavonoid levels in angsana sap (Pterocarpus indicus Willd.) In Wanath Hamlet qualitatively (flavonoid color test) and quantitative (flavonoid content analysis). Results: The results show a change in color to yellow which indicates that the sap is positive for flavonoids, while in aquades it shows clear color changes which indicate negative. Conclusion: Qualitative test (color test) of angsana gum extract positively contains flavonoids when identified with several flavonoid reagents which produce yellow
Co-Authors Alwi Smith Jenny Grice Telehala Nurmila Nurmila Palijama Putri Selibata Stella Faubun Theopilus W Watuguly