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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) PENDIPA Journal of Science Education Jurnal Sains Student Research Symbiotic: Journal of Biological Education and Science
Sonja Verra Tinneke Lumowa
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics Other

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Potensi Pestisida Nabati Kombinasi Ekstrak Daun Lamtoro (Leucaena leucocephala) dan Biji Mahoni (Swietenia macrophylla King) Guna Menekan Hama Pada Tanaman Cabai Rawit (Capsicum frutescens L.) Dinaisa Eriyanti; Sonja Verra Tinneke Lumowa; Herliani Herliani; Masitah Masitah
Symbiotic: Journal of Biological Education and Science Vol. 5 No. 2 (2024): Symbiotic: Journal of Biological Education and Science Vol. 5 No. 2 October 202
Publisher : Institut Agama Islam Negeri Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32939/symbiotic.v5i2.151

Abstract

One economically valuable horticultural vegetable crop is cayenne peppers (Capsicum frutescens L.). Because plant pests contribute to the reduction in cayenne pepper production, this study aims to determine whether the leaves of the Leucaena leucocephala and the seeds of the Swietenia macrophylla King can be used as botanical pesticides to control pests that attack cayenne pepper plants. An innovative experimental approach was applied in this study. This study utilized a Randomized Block Design (RAK) with 125 plants, which included 5 treatments, 5 replications, and 5 groups. We shall undertake this research for a duration of three months. The research was conducted in the yard of the researcher's house in Long Iram City, West Kutai Regency, East Kalimantan. The purpose of the study was to determine the effectiveness of a botanical pesticide on Cayenne Pepper plants. The researchers found that a combination of Lamtoro Leaf extract (Leucaena_Leucocephala) and mahogany seeds (Swietenia macrophylla King) reduced the intensity of insect pest attacks. The T4 treatment, which contained 70% of the extracts, was the most effective botanical pesticide for the plants.
Development of STEM-EDP-Based Student Worksheets to Improve Students' Critical Thinking Skills at SMP Negeri 17 Samarinda Cyndirela; Lambang Subagiyo; Sonja Verra Tinneke Lumowa; Makrina Tindangen; Yusak Hudiyono; Akhmad; Vandalita M.M. Rambitan; Masitah
Jurnal Penelitian Pendidikan IPA Vol 11 No 6 (2025): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i6.11171

Abstract

Critical thinking skills are important for students, but not all students possess strong critical thinking abilities. This study aims to develop a STEM-EDP-based Student Worksheet media to improve students' critical thinking skills in the topics of Ecology and Biodiversity. This research uses the ADDIE development model, developed by Robert Reiser and Michael Molenda, which consists of five stages: Analysis, Design, Development, Implementation, and Evaluation. The developed media was validated by experts in content and media, with the media expert validation result being 91% and the content expert validation result being 94%, both categorized as highly valid. Practicality testing was obtained from practicality questionnaires filled out by both teachers and students. The student practicality questionnaire resulted in 90.5%, categorized as very practical, and the teacher practicality test resulted in 90%, also categorized as very practical. The effectiveness of critical thinking skills was assessed through pretest and posttest results, using the N-Gain test, which resulted in a score of 0.7, categorized as high. Therefore, it can be concluded that the use of STEM-EDP-based Student Worksheets to improve students' critical thinking skills is effective and categorized as high.
Pengaruh Kombinasi Ekstrak Daun Sirsak dan PGPR (Plant Growth Promoting Rhizobacteria) Akar Bambu Apus terhadap Mortalitas Ulat Grayak pada Sawi Hijau Dela Arsita Oktaviyani; Sonja Verra Tinneke Lumowa; Vandalita Maria Magdalena Rambitan; Nelda Anasthasia Serena
PendIPA Journal of Science Education Vol 10 No 2 (2026): April - June
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/pendipa.10.2.545-551

Abstract

The armyworm is a major pest that can reduce crop yields. Control using chemical pesticides carries the risk of causing health problems, environmental pollution, and pest resistance. Therefore, safer and more environmentally friendly alternatives in the form of botanical pesticides are needed. This study aims to determine the effect of a combination of soursop leaf extract (Annona muricata L.) and PGPR (Plant Growth Promoting Rhizobacteria) from bamboo roots (Gigantochloa apus) on the mortality of armyworms (Spodoptera litura) on green mustard plants (Brassica juncea L). The experimental design used was a randomized block design (RBD), consisting of 8 treatments and 4 replicates, resulting in 32 experimental units. The results showed that soursop leaf extract and PGPR from bamboo apus roots, at an optimal concentration of 70%, significantly increased armyworm mortality to 85%.
KARAKTERISTIK ORGANOLEPTIK WADI IKAN GABUS (Channa striata) DENGAN PENAMBAHAN BERAS KETAN SANGRAI SEBAGAI SUBSTRAT FERMENTASI Shafana Meiza Putri; Rufaidah Mustaqimah Najwa; Kevin Putra Nababan; Hilman Zuhdi; Secilia Enjelika Kristabella Lumbanraja; Anky Nuraini; Daffa Rizky Ananda Fuadi; Sonja Verra Tinneke Lumowa; Dora Dayu Rahma Turista
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 3 (2026): Juni: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i3.10657

Abstract

Wadi merupakan produk ikan fermentasi tradisional dari masyarakat Dayak Kalimantan yang dibuat dengan cara memfermentasi ikan air tawar bersama garam dan substrat karbohidrat. Penelitian ini menggunakan beras ketan sangrai sebagai substrat fermentasi dalam pembuatan wadi dari ikan gabus (Channa striata). Tujuan penelitian adalah mendeskripsikan proses pembuatan wadi menggunakan beras ketan sangrai, meliputi tahap persiapan bahan baku, penyangraian, fermentasi, hingga karakteristik produk yang dihasilkan. Uji organoleptik dilakukan oleh 6 panelis tidak terlatih menggunakan skala hedonik 1–5. Hasil menunjukkan bahwa parameter warna memperoleh rata-rata skor tertinggi sebesar 4,33 (suka), diikuti tekstur 4,17 (suka), aroma 3,50 (suka), dan tingkat keasinan 2,17 (tidak suka). Secara keseluruhan, 83,3% panelis menyatakan menyukai produk wadi yang dihasilkan.
PEMBUATAN TERASI UDANG GALAH SEBAGAI PRODUK BIOTEKNOLOGI KONVENSIONAL Nur Hesty Safitri; Meilia Naswa Azahra; Evi Nur Fadhilah; Farah Erina Safitrah; Auliya Shobibah Savitri; Nabilah Azatil ‘Ismah; Sonja Verra Tinneke Lumowa; Dora Dayu Rahma Turista
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11110

Abstract

Terasi merupakan salah satu produk pangan tradisional yang dihasilkan melalui proses fermentasi dan termasuk dalam bioteknologi konvensional. Penulisan artikel ini bertujuan untuk mengetahui proses pembuatan terasi serta peran mikroorganisme dalam fermentasi. Metode yang digunakan adalah studi literatur dan analisis deskriptif terhadap tahapan pembuatan terasi, mulai dari pencucian udang rebon, pencampuran dengan garam, penjemuran, penghalusan, hingga proses fermentasi dan pencetakan. Hasil menunjukkan bahwa selama fermentasi terjadi perubahan fisik dan kimia, seperti perubahan warna, aroma, dan tekstur, yang disebabkan oleh aktivitas mikroorganisme dalam menguraikan protein menjadi senyawa sederhana. Proses ini menghasilkan terasi dengan cita rasa khas serta daya simpan yang lebih lama. Dengan demikian, pembuatan terasi merupakan contoh penerapan bioteknologi konvensional yang memanfaatkan fermentasi untuk meningkatkan kualitas dan nilai tambah bahan pangan
Co-Authors Akhmad Akhmad Anky Nuraini Auliya Shobibah Savitri Cyndirela Daffa Rizky Ananda Fuadi Dela Arsita Oktaviyani Dinaisa Eriyanti Evi Nur Fadhilah Farah Erina Safitrah Herliani Herliani Hilman Zuhdi Kevin Putra Nababan Lambang Subagiyo Makrina Tindangen Masitah - Meilia Naswa Azahra Nabilah Azatil ‘Ismah Nasution, Ruqoyyah Nelda Anasthasia Serena Nur Hesty Safitri Nurbayah Nurbayah Reflinur Reflinur Rufaidah Mustaqimah Najwa Secilia Enjelika Kristabella Lumbanraja Shafana Meiza Putri Turista, Dora Dayu Rahma Vandalita M.M. Rambitan Vandalita Maria Magdalena Rambitan Widi Sunaryo Yaskinul Anwar Yusak Hudiyono, Yusak Zenia Lutfi Kurniawati