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STUDI ORGANOLEPTIK TEMPE DARI PERBANDINGAN KACANG KOMAK (Lablab purpureus (L.) Sweet) DENGAN BERBAGAI KONSENTRASI RAGI DAN LAMA FERMENTASI SEBAGAI BAHAN PENYUSUNAN BROSUR Haeratul Fazrin; Iwan Doddy Dharmawibawa; Sucika Armiani
Bioscientist : Jurnal Ilmiah Biologi Vol 8, No 1 (2020): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bjib.v8i1.2662

Tempeh is popular with Indonesian people, besides its price is relatively cheap and tastes good, tempeh also has high vegetable protein content. The objectives of this study are: 1) to find out the organoleptic comparison of the Hyacinth Bean (Lablab purpureus (L.) Sweet) tempeh at various concentrations of yeast; 2) knowing the organoleptic comparison of tempeh Hyacinth Bean (Lablab purpureus (L.) Sweet) on various fermentation periods; and 3) implementing research results as material for preparing brochures for the community. This type of research is pure experimental research. Using Random Group Design (RBD). The yeast concentration consisted of 1.5%, 2%, and 2.5% treatments, while the fermentation time was 24 hours, 30 hours and 36 hours. Organoleptic parameters include color, taste, texture, and aroma. Data collection techniques used in this study were carried out by observation, questionnaires, organoleptic test observations, and brochure validation sheets. Data analysis techniques used Analysis of Variance (ANOVA) with a significance level of 5%. The results showed that, variations in yeast concentration and length of fermentation in making tempeh Hyacinth Bean (Lablab purpureus (L.) Sweet) significantly influenced the aroma, taste, and texture, while the concentration of yeast and duration of fermentation did not significantly influence the tempe color of Hyacinth Bean (Lablab purpureus (L.) Sweet). The results of the brochure assessment qualification analysis show that, the brochure is suitable for use by the public.

UJI EFEKTIVITAS PUPUK ORGANIK CAIR DARI URIN TERNAK SAPI DAN KUDA TERHADAP PERTUMBUHAN VEGETATIF TANAMAN SAWI (Brassica juncea L.) Herlinawati Herlinawati; Iwan Doddy Dharmawibawa; Sucika Armiani
Bioscientist : Jurnal Ilmiah Biologi Vol 7, No 2 (2019): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bjib.v7i2.2375

Mustard Vegetable is an economically valuable vegetable crop, so that community demand for vegetables is increasing. In an effort to meet market needs, mustard production needs to be increased, one of which is by improving the quality of planting media through fertilization. The use of liquid organic fertilizer is faster absorption by plants than solid organic fertilizer. One of the basic ingredients of liquid fertilizer can be using the urine of cattle and horses. This type of research is a pure experiment using a completely randomized design (CRD). The study used 4 treatments 3 replications using liquid organic fertilizer from cow urine and 4 treatments 3 replications using liquid organic fertilizer from horse urine with fertilizer concentrations of 25%, 50% and 100%, with research parameters namely plant height, number of leaves, length leaf, leaf width and wet weight. The technique of data collection is done by observation. The data in this study were analyzed using ANOVA (Analysis of Variance) One Way using SPSS 14 for Windows. The results of research on liquid fertilizer from the urine of cattle and horses significantly affect the rate of growth of mustard plants. The mustard plant has a faster growth rate using liquid fertilizer from cow urine compared to horse urine.

Uji Organoleptik Tempe dari Biji Gude (Cajanus cajan (L.) Millps.) dengan Berbagai Konsentrasi dan Lama Fermentasi Faujiah Faujiah; Iwan Doddy Dharmawibawa; Baiq Mirawati
Bioscientist : Jurnal Ilmiah Biologi Vol 9, No 1 (2021): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bjib.v9i1.3718

Tempe is a traditional grain-based food that is in great demand by the people of Indonesia, because in addition to its relatively cheap price, its vegetable protein content is also quite high. The purpose of this study was to determine the quality of tempeh through organoleptic tests made from gude (Cajanus cajan (L.) Millps.) seeds with different concentrations and fermentation time. This type of research is a pure experiment. The research was carried out at the Biology Laboratory, FSTT, Mandalika University of Education. The experimental research design used a Randomized Block Design (RAK). Consists of two factors, namely: yeast concentration (K1 = 1.5%; K2 = 2%; and K3 = 2.5%), and fermentation time (F1 = 24 hours; F2 = 30 hours; and F3 = 36 hours ), with 3 replications to obtain 27 experimental units. Data collection techniques using organoleptic tests, which include: color, aroma, texture, and taste tests. Sampling for panelists using purposive sampling technique. Organoleptic test data were collected through the hedonic preference test, with a scale of 1-5, namely: 1 = dislike, 2 = neutral, 3 = somewhat like, 4 = like, and 5 = very much like. The data analysis technique used Analysis of Variance (ANOVA) with a significant level of 5%. Based on the results of statistical analysis concluded that the concentration of yeast and fermentation time had a significant effect on the color, aroma, texture, and taste of the gude seed tempeh produced.

Pengaruh Zat Pengatur Tumbuh dari Sampah Rumah Tangga sebagai Media Tanam Krisan (Dendranthema grandiflora Tzvelev.) secara In Vitro Ida Royani; Ali Imran; Iwan Doddy Dharmawibawa
Bioscientist : Jurnal Ilmiah Biologi Vol 9, No 2 (2021): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v9i2.4479

This study aims to: 1) obtain growth regulators that are easy to obtain at low prices, because synthetic growth regulators are relatively expensive for novice researchers and are very difficult to obtain; and 2) to find out whether household waste can be used as a plant growth regulator in vitro which has been widely used and has been successful conventionally in several types of plants. The method used in this study was experimental, using a completely randomized design (CRD) with three replications. The media used was MS media by adding growth regulators from household waste with a concentration of (0-3) mg/L. The parameters in this study were the number of shoots and roots. The data obtained were then analyzed qualitatively, because the resulting data was not normal and not homogeneous. The results showed that the highest number of shoots was at a concentration of 2 mg/L organic waste growth regulator, with 5 shoots and 15.7 roots, with 8 days after planting on chrysanthemum growing media.

Penerapan Model Pembelajaran Inquiry Based Learning untuk Meningkatkan Aktivitas dan Hasil Belajar Kognitif Siswa Lukas Liku Kadiwone; Iwan Doddy Dharmawibawa; Septiana Dwi Utami
Bioscientist : Jurnal Ilmiah Biologi Vol 10, No 1 (2022): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v10i1.4647

This study aims to increase the activity and cognitive learning outcomes of students through the application of the Inquiry Based Learning model. This type of research is Classroom Action Research (CAR). The subjects in this study were all seventh grade students of SMP Negeri 5 Mataram in the 2021/2022 academic year. The instruments used in this study were lesson plans implementation sheets, student activity observation sheets, and student cognitive learning outcomes tests. The results showed that the implementation of the lesson plan increased in the first cycle of the first meeting reaching 80.98%, at the second meeting it reached 85.71% with a very good category. The implementation of the lesson plans in the second cycle of the first meeting reached 80.71%, and at the second meeting it reached 90.47% with a very good category. The student activity sheets in the first cycle reached 55% with a fairly good category, while the student activity sheets in the second cycle reached 72% in the good category. The results of the student's cognitive learning test in the first cycle obtained an average value of 56 with a classical completeness score achieved 40% in the incomplete category. The test of students' cognitive learning outcomes in the second cycle obtained an average value of 77, with the classical completeness score achieved 90% in the complete category. Thus, it can be concluded that, there is an increase in the activity and cognitive learning outcomes of students through the application of the Inquiry Based Learning learning model.

Proporsi Sari Labu Kuning (Cucurbita moschata) terhadap Karakteristik Yoghurt Layak Konsumsi Ditinjau dari pH dan Uji Organoleptik Lisa Alpina; Iwan Doddy Dharmawibawa; Titi Laily Hajiriah
Bioscientist : Jurnal Ilmiah Biologi Vol 10, No 2 (2022): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v10i2.5250

Yogurt is one of the functional foods obtained from fermented milk with the help of Lactic Acid Bacteria (LAB). Several innovations were made to improve the functional properties of yogurt by adding ingredients rich in fiber, one of which is pumpkin. The nutritional content of pumpkin is quite complete, and its utilization is still minimal, so this pumpkin has the potential to be developed as an alternative in making yogurt. The purpose of this study was to determine the effect of the proportion of pumpkin juice on the characteristics of yogurt that is suitable for consumption in terms of pH and organoleptic tests. The research design used was a Randomized Block Design (RAK) using 3 treatments, namely: the first treatment 1:1 (pumpkin: water); second treatment 1:2 (pumpkin: water); and the third treatment 1:3 (pumpkin: water) with 4 replications. The pH test used a pH meter and pH 7 buffer. Based on the results of laboratory tests, the highest pH value was 6.67 in the first treatment (P1), and the lowest pH was 5.62 in the second treatment (P2). For the organoleptic test, the color is yellow to orange, the taste of yogurt obtained is slightly sour to sour, the aroma of pumpkin yogurt is pungent, and the texture is watery to thick.

Pengaruh Pupuk Organik Cair (POC) dari Sampah Rumah Tangga terhadap Pertumbuhan Tanaman Anggrek (Dendrobium sp.) Secara In Vitro Ali Imran; Ida Royani; Iwan Doddy Dharmawibawa
Bioscientist : Jurnal Ilmiah Biologi Vol 10, No 2 (2022): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v10i2.6518

This study aims to obtain the right formula for using Liquid Organic Fertilizer (LOF) from household waste for the growth of Dendrobium sp. The method used was an experiment with a Completely Randomized Design (CRD), with three replications. The medium used is MS media by adding liquid organic fertilizer from household waste with a concentration of (0-3) mg/L. Parameters in this study were the fastest day of emergence of shoots, number of shoots, and roots. The data obtained was analyzed using the Kruskal-Wallis test, because the data obtained was not normal and not homogeneous, a descriptive analysis was used. The results showed that the highest number of shoots was obtained at a concentration of 3 mg/L of organic waste growth regulator with a total of 4.3 shoots and 15.7 roots at a concentration of 2 mg/L the fastest day for shoots to appear after planting was 12 days on plant media and roots appeared on 8th day after planting on Dendrobium sp.

Uji Efektivitas Jamu Kunyit (Curcuma domestica) dan Jamu Jahe Merah (Zingiber officinale var. Rubrum) sebagai Antimikroba Bakteri Salmonella (Salmonella typhi) dalam Upaya Penyusunan Petunjuk Praktikum Mikrobiologi Diyan Islami; Iwan Doddy Dharmawibawa; Sucika Armiani
Bioscientist : Jurnal Ilmiah Biologi Vol 11, No 1 (2023): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v11i1.8176

Jamu is a traditional medicinal drink used by Indonesian people since ancient times. Herbal medicine is made from spices used in the form of leaves, stems, flowers, fruit, bark, and rhizomes. Herbal medicine that is often used as traditional medicine is herbal medicine from turmeric and red ginger. The part of turmeric (Curcuma domestica) and red ginger (Zingiber officinale var. Rubrum) that can be used as herbal medicine is the rhizome. This type of research is a descriptive study and only proves antibacterial activity by measuring the diameter of the inhibition zone of the activity of turmeric and ginger herbs in inhibiting the growth process of Salmonella typhi. The method used is the well method, the research is an experimental study, the population is turmeric herbs and red ginger herbs. The data analysis technique used is descriptive and only calculates the inhibition zone fomed by the large inhibition zone formula, the concentrations used in this study were 100%, 75%, 50%, and 25%. The negative control used was distilled water and the positive control used was amoxicillin. Jamu with a concentration variation of 100% formed the largest inhibition zone,the combination of Jamu Turmeric and Jamu Red Ginger formed an inhibition zone with an average of 4.6 mm, secondly, while Jamu Turmeric formed an average inhibition zone of 2.83 mm and Jamu Ginger formed an inhibition zone with an average 2.33 mm average. Herbal turmeric and red ginger herbs can inhibit the growth of Salmonella typhi bacteria at a dose of 200 ml.

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