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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pendidikan Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Bioedukasi: Jurnal Pendidikan Biologi JPS Unimus BERITA BIOLOGI BIOMA Argipa (Arsip gizi dan Pangan) Jurnal Teknologi Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jurnal Komunikasi Pendidikan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Riset Biologi dan Aplikasinya Proceeding Biology Education Conference Journal Of World Science Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) AGRIC Science Technology and Management Journal (STMJ) Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Lusiawati Dewi
Satya Wacana Christian University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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The Development of Free Inquiry Lab-Based Students’ Worksheet to Increase the Dimension in Science Literacy Process Heleri, Heleri; Situmorang, Risya Pramana; Dewi, Lusiawati
JPI (Jurnal Pendidikan Indonesia) Vol 8, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.872 KB) | DOI: 10.23887/jpi-undiksha.v8i2.17573

Abstract

This research aimed at 1) developing and producing feasible free inquiry lab-based students’ worksheet to increase the dimension in students’ science literacy process and 2) examining the effectivity of free inquiry lab-based students’ worksheet in increasing the dimension in students’ science literacy process. This research was conducted using research and development method. The students of XI MIPA SMA Kristen 1 Salatiga were the subject of this research. This research was conducted in the first semester of 2018-2019 academic year. The validation questionnaire and students’ response, the observation sheet of dimension process and learning model implementation, and science literacy question sheet were the research instrument covered in this research. The hypothesis test was conducted using paired-sample t-test. The result of this research revealed that 1) the developed free inquiry lab-based students’ worksheet was feasible based on the assessment result from the professional validator with the average 80.19% and the students’ response was very good towards the worksheet with the assessment average 82.49%. 2) The free-inquiry lab students’ worksheet was effective in increasing students’ dimension in science literacy process in plant tissue topic, which was supported with the average of students’ dimension of science literacy process 87.71% (very good) and the students’ N-Gain was 0.7 (very good). It was proved by the paired samples t-test statistic test with the result 0.00 < 0,05, therefore H0 was rejected, or in the other words, the free inquiry lab-based students’ worksheet was effective in increasing the dimension in science literacy process.
AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK POLAR DAN NON POLAR BIJI SELASIH (Ocimum sanctum Linn) [Antioxidant and Antibacterial Activities from Polar and Non Polar Basil (Ocimum sanctum Linn) Seed Extracts] Agustina D. R. Nurcahyanti; Lusiawati - Dewi; Kris H. Timotius
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.279 KB)

Abstract

The aims of this study were to determine total phenolic content, antioxidant activity and antibacterial activity of polar and nonpolar extracts of basil (O. sanctum L.) seed. Seeds of basil (O. sanctum L.) were extracted using a soxhlet extractor using four types organic solvent, i.e. chloroform, ethyl acetate, acetone, and methanol for eight hours each. The total phenolic content was determined using Folin Ciocalteu method, antioxidant activity was determined using reducing power and DPPH (1,1-diphenyl,2-picrylhydrazyl) scavenging activity methods, while antibacterial activity was tested using agar diffusion method. The result showed that the highest total phenolic content and antioxidant activity was obtained in methanol extract with 3.63 ± 0.21 mgGAE/g phenolic total, 58.39 ± 3.81 mek/g using reducing power method and 85.73 ± 0.86% free radical scavenging activity. Furthermore the result of antibacterial activity testing showed that the highest diameter of inhibition zone was observed in ethyl acetate extract inhibition on E.coli, P.aeruginosa, B.subtilis, and S.aureus where its inhibition zone were 13.53 ± 0.63; 10.67 ± 1.05; 14.93 ± 0.80, and 13.46 ± 0.79 mm, respectively. This result suggests that both polar and nonpolar basil seed extracts possess specific biological activity. This data provide valuable and strong database for exploration of natural antibacterial agents and antioxidant for food and health industry application. 
STUDI KOMPARASI KETERCAPAIAN HASIL UJIAN AKHIR NASIONAL IPA PROGRAM REGULER DAN INTERNASIONAL SMP KRISTEN KALAM KUDUS SURAKARTA Richard Dharma Anggada; Risya Pramana Situmorang; Lusiawati Dewi
Jurnal Komunikasi Pendidikan Vol 2, No 2 (2018)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (367.597 KB) | DOI: 10.32585/jkp.v2i2.132

Abstract

Penelitian ini bertujuan untuk untuk mengetahui perbandingan antara program internasional dan reguler terhadap ketercapaian ujian akhir dari peserta didik di SMP Kristen Kalam Kudus Surakarta.Hasil ujian nasional Ilmu Pengetahuan Alam (IPA) dari tahun 2012-2017 digunakan untuk membandingkan kedua program berdasarkan uji statistik Mann-Whitney sebagai dasar pengambilan keputusan. Selain itu, dilakukan analisis faktor yang mempengaruhi ketercapaian hasil belajar yang meliputi: sarana prasarana, kompetensi profesional guru, dan ketercapaian kurikulum didapatkan melalui angket yang diberikan kepada guru IPA dan observasi. Berdasarkan uji Mann-Whitney, nilai P uji kedua kelompok ini sebesar 0.005 (sig. < 0.05) dari rata-rata program internasional yaitu 81.45 yang lebih besar dibandingkan rata-rata program reguler yaitu 78.32. Perbedaan hasil belajar tersebut dipengaruhi oleh beberapa faktor seperti sarana prasarana, kompetensi profesional guru, dan ketercapaian kurikulum. Program internasional cenderung lebih baik pada ketiga faktor tersebut dibandingkan program reguler meskipun ketercapaian nilai UN IPA antar tahun pelajaran dari program internasional menunjukkan tren menurun apabila dibandingkan dengan tren program reguler yang cenderung meningkat. Analisis terhadap faktor yang mempengaruhi hasil belajar menunjukkan bahwa sarana prasarana, kompetensi professional guru, dan ketercapaian kurikulum akan mempengaruhi ketercapaian pembelajaran peserta didik.Kata kunci : program kelas reguler, program internasional
PENGGUNAAN MEDIA PEMBELAJARAN BIOLOGI DI SEKOLAH MENENGAH ATAS (SMA) SWASTA SALATIGA Agus Ariyanto; Desy Fajar Priyayi; Lusiawati Dewi
Bioedukasi Jurnal Pendidikan Biologi Vol 9, No 1 (2018): BIOEDUKASI, MEI 2018
Publisher : UNIVERSITAS MUHAMMADIYAH METRO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/bioedukasi.v9i1.1377

Abstract

ISOLASI DAN IDENTIFIKASI SENYAWA ANTIBAKTERI MINYAK ATSIRI DAUN KEMBANG BULAN {Tithonia diversifolia (Hemsley) A. Gray} Hartati Soetjipto; Lusiawati Dewi; Sentot Adi Prayitno
BERITA BIOLOGI Vol 9, No 2 (2008)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v9i2.2024

Abstract

Isolation and identification of chemical compounds and antibacterial compounds of the essential oil of Kembang bulan or Japanese sunflower {Tithonia diversifolia (Hemsley) A. Gray} leaves showed that the essential oil contain 29 components. The main components were caryophyllene (27.76%), nerolidol (21.81%),caryophyllene oxide (7.06%), copaene (6.41%) and bicylogermacrene (4.90%). The oil was screened for their antibacterial activity through bioautography method. Two antibacterial spots which had Rf 0.49 and Rf 0.61were obtained. The spot with Rf 0.49 was a mixture of 21 compounds with main compounds were heneicosane, nonacosane and tetratetracontane, while the spot with Rf 0.61 consisted of 22 compounds, which the main compound was nerolidol.
PERBANDINGAN KUALITAS TEMPE IKAN NILA SEGAR DAN TEMPE IKAN NILA SIMPAN BEK Brigitta Erlien Mutiara Yuliastuti; Lusiawati Dewi; Sucahyo Sucahyo
Bioma : Jurnal Ilmiah Biologi Vol 8, No 1 (2019): Bioma
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/bioma.v8i1.4682

Abstract

Inovasi pembuatan tempe dengan penambahan tepung ikan nila dilakukan untuk meningkatkan mutu gizi tempe.  Teknik penyimpanan beku pada freezer mampu memperpanjang masa simpan tempe dengan menjaga kesegaran,  mutu sensorik, kandungan gizi, dan menghambat bakteri pembusuk. Tujuan dilakukannya penelitian ini adalah untuk mengetahui perbandingan dalam pengaruh lama simpan beku pada tempe ikan nila dengan tempe biasa terhadap kualitas kadar air, kadar abu, protein dan total bakteri serta kualitas sensorisnya melalui uji organoleptik. Pengujian kualitas kandungan gizi pada tempe meliputi uji kadar air dengan pengovenan, kadar abu dengan furnace, protein terlarut dengan metodebiuret, dan total bakteri dengan metode pour plate. Hasil uji kualitas kandungan gizi tempe di analisis menggunakan stastika dan deskripsi sederhana. Sedangkan mutu sensoris di uji dengan uji organoleptik dan hasil dianalisis dengan SPSS uji Friedman. Peyimpanan beku pada tempe sampai hari ke 14, kualitas tempe masih terjaga dengan baik, yaitu kadar air dan kadar abu sesuai dengan SNI syarat mutu untuk tempe, kandungan protein meningkat serta jumlah total bakteri menurun, dimana pembusukan pada tempe dapat dihambat. Kualitas sensoris dari uji organoleptik, tempe ikan nila lebih diminati, khusunya tempe ikan nila pada penyimpanan beku selama 7 hari.   Kata Kunci: tempe ikan nila, beku (freezer),lama simpan
EVALUATION OF AUTENTIC AUTHENTICAL ASSESSMENT ON LEARNING ON THE LEARNING RESULT OF PARTICIPANTS CLASSIFIED VIII SMP NEGERI 3 SALATIGA Andriyani Dea Wulandari; Risya Pramana Situmorang; Lusiawati Dewi
JURNAL PENDIDIKAN SAINS UNIVERSITAS MUHAMMADIYAH SEMARANG Vol 6, No 1 (2018): JURNAL PENDIDIKAN SAINS UNIVERSITAS MUHAMMADIYAH SEMARANG
Publisher : Pendidikan Kimia Unimus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jps.6.1.2018.34-46

Abstract

This study aims to determine the authenticity of the assessment and to know its relationship with learning outcomes. This research was conducted in SMP Negeri 3 Salatiga. The research method used is survey method with stake's countenance model. The subjects of the study were IPA teachers who used authentic assessment in evaluating learners' learning outcomes. Data retrieval using an authentic assessment appraisal observation sheet. Data analysis using score calculation and correlation analysis using spearman test. The results of the calculation of the scores obtained an authentic assessment on the knowledge aspects of the planning phase is very less, the implementation stage is very good, and the results of learning good. In the attitude aspect of the planning stage is good, the implementation stage is very good, and the learning result is very less. In the skill aspect of the planning stage is good, the implementation stage is very good, the learners learn good result. While the results of correlation analysis, which shows a significant correlation only the planning and learning outcomes of learners
AKTIVITAS ANTIOKSIDAN DAN FENOLIK TOTAL PADA TEMPE DENGAN PENAMBAHAN BIJI LABU KUNING (Cucurbita moschata ex Poir) Rivy Valen Pabesak; Lusiawati Dewi; Lydia Ninan Lestario
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 10, No 2 (2013): Seminar Nasional X Pendidikan Biologi
Publisher : Universitas Sebelas Maret

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

Abstract

Penelitian tentang aktivitas antioksidan dan fenolik total pada tempe dengan penambahan biji labu kuning (Cucurbita moschata ex Poir) telah dilakukan. Tujuan dari penelitian ini adalah untuk menentukan aktivitas antioksidan dan kadar fenolik total pada tempe yang diberi penambahan serbuk biji labu kuning, serta menentukan nilai IC50 pada serbuk biji labu kuning. Aktivitas antioksidan pada tempe dan nilai IC50 pada serbuk biji labu kuning diukur dengan metode DPPH (2,2-difenil-1-pikrilhidrazil), sedangkan kadar fenolik total diukur dengan metode  Folin-Ciocalteu. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dan kadar fenolik total pada tempe semakin meningkat seiring bertambahnya prosentase serbuk biji labu kuning yang ditambahkan. Purata % penghambatan aktivitas antioksidan dari penambahan serbuk biji labu kuning 0 (kontrol) ; 2,5 ; 5 ; 7,5 ; dan 10%, berturut-turut sebesar 85,82 ± 5,24% ;  88,21 ± 2,10% ; 89,34 ± 0,85% ; 90,67 ± 1,04% ; dan 91,55 ± 1,50%. Adapun purata kadar fenolik total berturut-turut sebesar 2,75 ± 1,18 g/5g ; 2,87 ± 0,97 g/5g ; 3,11 ± 0,75 g/5g ; 3,23 ± 0,50 g/5g ; dan 3,75 ± 0,69 g/5g. Sedangkan nilai IC50 pada serbuk biji labu kuning diperoleh nilai sebesar 0,1140 g/ml.  Kata kunci: Biji Labu Kuning, Tempe, Fenolik, Aktivitas Antioksidan
Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe Aditya Surya Piansti; Anggara Mahardika; Lusiawati Dewi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2529

Abstract

Background: Tempeh is a traditional Indonesian food that has a relatively low antioxidant activity. The addition of natural pigments is one solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, so it is necessary to coat with certain materials, such as agar powder to protect the pigments from damage. Research purposes: The aim of the study to analyze the effect of adding natural pigments coated with agar powder on the antioxidant strength of tempeh. Method: The sample used was tempeh with the addition of pigment powder uncoated and coated with 2%, 3%, 4% of agar, and tempeh without the addition of pigments as control. The antioxidant activity strength was analyzed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at fermentation time of 0 and 48 hours. Results and Discussion: The results showed that the addition of pigments and fermentation time were able to significantly increase the antioxidant strength of tempeh compared to control where the IC50 value of the control at 0 hours of fermentation was 166,45±38,58 mg/ml which changed to 69,45±3,49 mg/ml after 48 hours of fermentation. Antioxidant activity were stronger in tempeh with addition of pigment where IC50 value of tempeh with uncoated pigments, coated pigments with 2%, 3%, and 4% of agar were 23,53±5,46 mg/ml, 21,91±6,02 mg/ml, 21,53±6,03 mg/ml, and 29,69±11,04 mg/ml, respectively. Nevertheless, the antioxidant activity strength from all treatments were considered as weak (IC50>200 µg /ml). Conclusion: The addition of pigments uncoated and coated with agar powder and fermentation time were able to increase the antioxidant strength of tempeh. Coating treatment is also able to maintain the pigment color from degradation in the fermentation process.
Pemanfaatan probiotik dalam cookies labu kuning sebagai strategi pengembangan produk biskuit fungsional Monica Ageng Wardani; Lusiawati Dewi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2574

Abstract

Background: Pumpkin (Curcubita moschata Durch) is a type of vegetable that can be easily damaged like cracked or scratched as the harvesting or post-harvesting time. Those imperfect pumpkins will be rotten in a short time so that they cannot be sold in the market. Therefore, they need to be processed into a durable functional food in the form of cookie; the pumpkin is as the main ingredient for the dough and Lactobacillus sp, the probiotics bacteria is added into it. Research purposes: The aim is to find out the exact concentration of the coating materials’ combination and find out the viability of probiotics which is encapsulated in the maltosedextrin. Method: The coating materials’ combination is examined through encapsulation process using 10 % skimmed milk with three different precentage of maltodextrin i.e. 10%, 15% and 20%. The viability test was carried out using the spread plate method and then analyzed using the Colony Forming Unit and Viability (%) calculation method. Results and Discussion: The coating materials’ combination at concentration of 10% skimmed milk + 10%, 15% and 20% maltodextrin produce 84%, 90% and 98% cells’ viability. This shows that the use of those combinations can maintain the viability of the bacteria from the heat during the baking process at 180°C for 13 minutes. Conclusion: The microencapsulation of Lactobacillus achidopilus and Bifidobacterium logum with 10% skimmed milk + 20% maltodextrin resulted in the best viability as much as 98% viability cells. The higher the maltodextrin amount, the greater the bacterial’s viability is.
Co-Authors Aditya Surya Piansti Agus Ariyanto Agustina Dwi Retno Nurcahyanti Andreas Binar Aji Sukmana Andriyani Dea Wulandari Anggada, Richard Dharma Anggara Mahardika Anggara Mahardika Anggara Mahardika Ardhikajaya Wahyu Prasetya Brigitta Erlien Mutiara Yuliastuti Desy Fajar Priyayi Dhanang Puspita Dwianto, Stefanus Agung Ega Meilenia Putri Pamungkas Ellent, Sifera S C Ferdy F Rondonuwu Gracelia, Kresentia D Hapsari, Martina Widhi Hartati Soetjipto Heleri, Heleri Khanifa Nurul Khaq Kris H. Timotius Kusuma, Rizky Dewi Darma Lelatobur, Lovely Ezverenzha Marampa, Edgar Meyer Marisa Christina Tapilouw Monica Ageng Wardani Novianingrum, Milka Putri Novianti, Riska T Novitasari Priskalia Puter Novitasari Priskalia Puteri Onesiforus O. Dhimas Asmara Prasetya, Adelia Purwoko, Agus Ratih Paramastuti Richard Dharma Anggada Risya Pramana Situmorang Rivy Valen Pabesak Rizkaprilisa, Windy Sentot Adi Prayitno Setiawan, Sia, Clarissa Eleora Sopacuaperu, Sonia Falensia Sucahyo Sucahyo, S Vincentia Irene Meitiniarti WINDY WINDY