Article Per Year (5 Year)
p-Index From 2021 - 2026
2.795
P-Index
This Author published in this journals
All Journal SAINSMAT bionature UNM Journal of Biological Education Jurnal Biotek BINOMIAL : Jurnal Pendidikan Biologi Jurnal Dedikasi Seminar Nasional Pengabdian Kepada Masyarakat SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Indonesian Journal of Fundamental Sciences Jurnal Amal Pendidikan Ininnawa: Jurnal Pengabdian Masyarakat Paramacitra : Jurnal Pengabdian Masyarakat Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat (JHP2M) JKM: Jurnal Kemitraan Masyarakat Sasambo: Jurnal Abdimas (Journal of Community Service) Bionature
Pagarra, Halifah
FMIPA, Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : bionature

 1 
Characterization and Identification of Chemical Fungtional Groups in Oyster Mushroom (Pleurotus Ostreatus) Broth with edded Vegetables and Spices Siti Maulyda Ayu MZ; Halifah Pagarra; Irma Suryani Idris; Oslan Jumadi; Hartati Hartati
bionature Vol 24, No 1 (2023): April
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v24i1.44964

Abstract

Adding the nutritional content of broth powder without destroying the distinctive taste of the broth can be done using pure mushroom extract and additional vegetables and spices. This study aims to determine the organoleptic characteristics and identify the chemical functional groups of glutamic acid in the best samples of oyster mushroom broth powder added with vegetables and spices. The results of the organoleptic test were tabulated in a table and then analyzed using a descriptive test. The organoleptic characteristics of the best color parameters were in treatment B1 which had a pale white color . The best treatment of aroma, texture, and taste parameters were found in the B2 treatment with a characteristic aroma of typical broth, fine powder texture, and has a distinctive taste of broth. The identification of the functional groups of secondary metabolites using the Fourier Transform Infrared (FTIR) instrumentation. Identification results with FTIR showed absorption at wave number (cm-1): 3419.74, 2934.62, 1639.56, 1409.70, 1055.55. There is N-H, O-H, C-H, C=O carbonyl group and carboxylic C-O, which identify the presence of amide compound, phenol acid, alkane, aldehydes, amid I and carboxylic acid, which are known as glutamic acid in this sample. Keywords: Organoleptic, Functional Groups Identification, Oyster Mushroom Broth Powder Why only B1 that you mentioned in color parameters?
The Effect of The Addition of Mealworm Frass (Tenebrio Molitor) and Molasses on the Increasing of the Proximate Value of White Oyster Mushroom (Pleurotus Ostreatus) Mentari Jelita Putri; Andi Faridah Arsal; Halifah Pagarra; Rachmawaty Rachmawaty; Andi Asmawati Asiz; Alimuddin Ali; Abd Muis; Muhammad Junda; Yasser Abd Djawad; Oslan Jumadi
bionature Vol 24, No 1 (2023): April
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v24i1.44639

Abstract

This study aims to determine the effect of the addition of mealworm frass and molasses on the proximate value of white oyster mushrooms. This type of research was an experiment using a completely randomized design (CRD) consisting of four treatments with three replications each. Test parameters include water content, ash content, crude protein, crude fat and crude fiber. Proximate data on water content, ash content, crude protein, crude fat and crude fiber were analyzed using analysis of variance (ANOVA) and Tukey's follow-up test with a 95% confidence level. The results showed that treatment with frass and frass molasses had an effect on water content, ash content, crude protein, crude fat, and a decrease in fiber content. Therefore, it can be concluded that the addition of mealworm frass and molasses affects the proximate value of the resulting oyster mushrooms.Keywords: White Oyster Mushroom, Flour Caterpillar Frass, Molasses, Proximate.
Phytochemical Screening and Antioxidant Potential of 70% Ethanol Extract, n-Hexane Fraction, Ethyl Acetate Fraction and Methanol:Water Fraction of Gotu Kola Leaves (Centella asiatica) Erlin Saalino; Halifah Pagarra
bionature Vol 24, No 2 (2023): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v24i2.52018

Abstract

This research aims to examine the phytochemical content and antioxidant potential of 70% ethanol extract of Centella asiatica leaves and the results of fractionation using 3 types of solvents with different polarities. Centella asiatica leaves were extracted by maceration method, then fractionation and phytochemical screening were carried out. Test the total phenolic content with the Folin Ciocalteu method and antioxidant activity with the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The yield of 70% ethanol solvent maceration, n-hexane fraction, ethyl acetate fraction and methanol fraction were 18.782%, 3.05%, 6.19%, 92.46%. Phytochemical screening of 70% ethanol extract of Centella asiatica leaves contains flavonoids, tannins, phenolics, alkaloids and steroids. The n-hexane fraction contains alkaloids, tannins, phenolics and triterpenoids. The ethyl acetate fraction contains flavonoids, saponins, tannins, phenolics, alkaloids and steroids. The methanol:water fraction contains alkaloids, flavonoids, saponins, tannins, phenolics and triterpenoids. The total phenolic content test of 70% ethanol extract, n-hexane fraction, ethyl acetate fraction and methanol:water fraction was 12.773 ± 0.479 mg GAE/g, 1.182 ± 0.124 mg GAE/g, 18.334 ± 0.305 mg GAE/g, 10.211 ± 0.247 mg GAE/g. Antioxidant activity of 70% ethanol extract, n-hexane fraction, ethyl acetate fraction and methanol:water fraction with IC50 values of 77.4 ppm, 2122,5 ppm, 45.6 ppm and 126 ppm.
Co-Authors A. Irma Suryani A. Mu’nisa Abd Muis Adnan Alimuddin Ali Andi Asmawati Andi Asmawati Asiz Andi Asmawati Azis Andi Bida Purnamasari Andi Faridah Arsal Asham Bin Jamaluddin Asnir Andriani Usman Dian Dwi Ulan Sari Patongai Erlin Saalino Hartati Hartati, Hartati Hartono Hartono Idris, Irma Suryani Mentari Jelita Putri Muhammad Ansarullah S. Tabbu Muhammad Ilham Wardhana Muhammad Junda Nani Kurnia, Nani Nurul Anisa Oslan Jumadi Oslan Jumadi Patongai, Dian Dwi Putri Ulan Sari Rachmawaty, Rachmawaty Racmawaty Rosdiana Ngitung Sahribulan Sahribulan Saparuddin Saparuddin Siti Maulyda Ayu MZ Sunsun Sahertian Deby Irawan Syamsul Syamsul Yasser Abd Djawad Yasser Abd. Djawad Yusminah Hala Zulkifli Maulana