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All Journal BIOEDUSCIENCE Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)
Reisky Megawati Tammu
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education

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Pengaruh Penggunaan Zat Pengatur Tumbuh Alami terhadap Perkecambahan Biji Cabai Katokkon Reisky Megawati Tammu; Jessica Elfani Bermuli
BIOEDUSCIENCE Vol 6 No 1 (2022): BIOEDUSCIENCE
Publisher : Universitas Muhammadiyah Prof. Dr. Hamka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.273 KB) | DOI: 10.22236/j.bes/617853

Abstract

Background: Katokkon is a local red pepper that is widely cultivated in the North Toraja Regency and several surrounding areas within the scope of South Sulawesi Province, Indonesia. This pepper has a spicy taste and a unique fruit shape like paprika in small size and is rich in nutrients such as ascorbic acid, carotenoids, and capsaicin so that it benefits human health and serves as one of the commodities that improve the people's economy. Katokkon pepper is adapted to grow well in upland areas so that cultivation outside this habitat requires certain efforts to be optimal. Seed germination is an important step in plant cultivation. Coconut water and shallots extract were commonly used as sources of growth regulators substances to stimulate seed germination. Therefore, this study aims to determine the effect of natural growth regulators substances on the Katokkon pepper seed germination. Methods: This study was conducted by a factorial randomized block design with two factors and three replications. The Katokkon pepper seeds were soaked in the 25%, 50%, and 75% of coconut water and shallots solution for 24 hours. Results: The treatment of coconut water with a concentration of 75% (ZAK3) has a significant effect on the percentage and speed of seed germination of Katokkon pepper. Conclusions: The greater concentration of natural growth regulators used, the greater the percentage of seed germination obtained. However, the effect of coconut water treatment on seed germination of Katokkon pepper was more significant than the shallots extract.
Pengaruh Penggunaan Zat Pengatur Tumbuh Alami terhadap Perkecambahan Biji Cabai Katokkon Reisky Megawati Tammu; Jessica Elfani Bermuli
BIOEDUSCIENCE Vol 6 No 1 (2022): BIOEDUSCIENCE
Publisher : Universitas Muhammadiyah Prof. Dr. Hamka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/j.bes/617853

Abstract

Background: Katokkon is a local red pepper that is widely cultivated in the North Toraja Regency and several surrounding areas within the scope of South Sulawesi Province, Indonesia. This pepper has a spicy taste and a unique fruit shape like paprika in small size and is rich in nutrients such as ascorbic acid, carotenoids, and capsaicin so that it benefits human health and serves as one of the commodities that improve the people's economy. Katokkon pepper is adapted to grow well in upland areas so that cultivation outside this habitat requires certain efforts to be optimal. Seed germination is an important step in plant cultivation. Coconut water and shallots extract were commonly used as sources of growth regulators substances to stimulate seed germination. Therefore, this study aims to determine the effect of natural growth regulators substances on the Katokkon pepper seed germination. Methods: This study was conducted by a factorial randomized block design with two factors and three replications. The Katokkon pepper seeds were soaked in the 25%, 50%, and 75% of coconut water and shallots solution for 24 hours. Results: The treatment of coconut water with a concentration of 75% (ZAK3) has a significant effect on the percentage and speed of seed germination of Katokkon pepper. Conclusions: The greater concentration of natural growth regulators used, the greater the percentage of seed germination obtained. However, the effect of coconut water treatment on seed germination of Katokkon pepper was more significant than the shallots extract.
Penyuluhan Kesehatan Pencegahan Infeksi Covid-19 dan Pembuatan Hand Sanitizer Secara Mandiri Lastiar Roselyna Sitompul; Wahyu Irawati; Reisky Megawati Tammu; Ashiong Parheheon Munthe
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Perguruan Tinggi Mengabdi: Berkarya dan Berinovasi Untuk Membangun Masyarakat Semakin Tangguh di Mas
Publisher : Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kegiatan ini dilatarbelakangi kondisi pandemik Covid-19, menyebabkan jemaat Gereja Kristen Alkitab Indonesia (GKIA) menerapkan protokol kesehatan dalam melakukan ibadah minggu. Kondisi ekonomi jemaat mayoritas kelas bawah dengan bekerja di sektor nonformal dan mayoritas kurang mampu. Jemaat sangat membutuhkan edukasi terkait menjaga kesehatan dimasa pandemik. Jemaat juga membutuhkan sosialisasi, arahan, penjelasan dan pendampingan terkait menjaga kesehatan dalam situasi Covid-19. Oleh sebab itu, bentuk kegiatan PkM bertujuan melakukan penyuluhan tentang pencegahan Covid-19 dan pembekalan pengetahuan dan keterampilan untuk membuat hand sanitizer baik dengan bahan kimia sederhana maupun dari bahan alami. Hal ini sangat berguna untuk keperluan sehari-hari sebagai salah satu cara menjaga kebersihan sekaligus mencegah infeksi Covid 19. Pengetahuan pembuatan hand sanitizer secara mandiri dapat menghemat pengeluaran di tengah kesulitan ekonomi yang dihadapi. Metode pelaksanaan penyuluhan dilakukan secara tatap muka kepada jemaat dengan memberikan penjelasan, tanya jawab dan diskusi. Tim PkM memberikan penyuluhan pencegahan Covid 19, demonstrasi pembuatan hand sanitizer melalui video dan penjelasan pembuatannya. Berdasarkan hasil evaluasi kegiatan, jemaat menyatakan bahwa penyuluhan yang dilakukan sangat bermanfaat dan memenuhi kebutuhan jemaat, dan pihak mitra mengharapkan tindak lanjut dari kegiatan PkM yang telah dilakukan.Kata kunci—Pengabdian masyarakat, Penyuluhan, Hand sinitizer
Pengaruh Penggunaan Zat Pengatur Tumbuh Alami terhadap Perkecambahan Biji Cabai Katokkon Reisky Megawati Tammu; Jessica Elfani Bermuli
BIOEDUSCIENCE Vol 6 No 1 (2022): BIOEDUSCIENCE
Publisher : Universitas Muhammadiyah Prof. Dr. Hamka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/j.bes/617853

Abstract

Background: Katokkon is a local red pepper that is widely cultivated in the North Toraja Regency and several surrounding areas within the scope of South Sulawesi Province, Indonesia. This pepper has a spicy taste and a unique fruit shape like paprika in small size and is rich in nutrients such as ascorbic acid, carotenoids, and capsaicin so that it benefits human health and serves as one of the commodities that improve the people's economy. Katokkon pepper is adapted to grow well in upland areas so that cultivation outside this habitat requires certain efforts to be optimal. Seed germination is an important step in plant cultivation. Coconut water and shallots extract were commonly used as sources of growth regulators substances to stimulate seed germination. Therefore, this study aims to determine the effect of natural growth regulators substances on the Katokkon pepper seed germination. Methods: This study was conducted by a factorial randomized block design with two factors and three replications. The Katokkon pepper seeds were soaked in the 25%, 50%, and 75% of coconut water and shallots solution for 24 hours. Results: The treatment of coconut water with a concentration of 75% (ZAK3) has a significant effect on the percentage and speed of seed germination of Katokkon pepper. Conclusions: The greater concentration of natural growth regulators used, the greater the percentage of seed germination obtained. However, the effect of coconut water treatment on seed germination of Katokkon pepper was more significant than the shallots extract.
Co-Authors Ashiong Parheheon Munthe Bermuli, Jessica Elfani Lastiar Roselyna Sitompul, Lastiar Roselyna WAHYU IRAWATI