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All Journal Prosiding Seminar Biologi Bioeksperimen: Jurnal Penelitian Biologi JUPE : Jurnal Pendidikan Mandala Agroteknika Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Dinamika Administrasi Bisnis Community Empowerment Bioscientist : Jurnal Ilmiah Biologi Proceeding Biology Education Conference Journal of Agri-Food Science and Technology (JAFoST) Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Proceeding of International Conference on Biology Education, Natural Science, and Technology
Titik Suryani
Dosen Pendidikan Biologi, FKIP ,Universitas Muhammadiyah Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences

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PENERAPAN METODE PEMBELAJARAN Talking Stick DISERTAI DENGAN Concept Map UNTUK MENINGKATKAN HASIL BELAJAR BIOLOGI PADA MATERI SISTEM PENCERNAAN SISWA KELAS XI IPA I SMA NEGERI 2 SUKOHARJO TAHUN PELAJARAN 2011/2012 Winingsih, Eka; Suryani, Titik
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 9, No 1 (2012): Prosiding Seminar Nasional IX Biologi
Publisher : Universitas Sebelas Maret

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Abstract

ABSTRAK   Penelitian ini bertujuan untuk meningkatkan hasil belajar siswa pada aspek kognitif dan afektif pada materi sistem pencernaan kelas XI IPA SMAN 2 Sukoharjo tahun ajaran 2011/2012 dengen menerapkan metode pembelajaran aktif talking stick disertai dengan concept map. Penelitian ini merupakan penelitian tindakan kelas yang terdiri atas perencanaan, pelaksanaan (tindakan), observasi, refleksi dan evaluasi sebanyak 2 siklus. Analisis data yang digunakan deskriptif kualitatif  dengan 3 langkah; reduksi data, penyajian data dan kesimpulan data. Sumber data diperoleh dari hasil belajar siswa (aspek kognitif) dan pengamatan sikap siswa selama proses pembelajaran berlangsung (aspek afektif) antara guru bidang studi dan peneliti. Penelitian diawali menyampaikan materi dengan metode pembelajaran talking stick disertai concept map dan diakhiri pelaksaan post test setiap siklus. Hasil penelitian menunjukkan peningkatan tiap siklus, sebelum tindakan, tuntas KKM (>70)  6 siswa (15%), nilai rata-rata kelas 58,4, siklus 1 meningkat 16 siswa ( 40%), nilai rata-rata kelas 66,37, dan siklus II  33 siswa (82,5%), nilai rata-rata kelas 79,25. Rata-rata hasil belajar siswa aspek afektif  dari penskoran indikator, siklus I skor nilai 10,28 (cukup berminat) dan siklus Ii skor nilai 11,67 (berminat).  Kesimpulan menunjukkan bahwa penerapan  metode pembelajaran talking stick disertai dengan concept map dapat meningkatkan hasil belajar siswa pada aspek konigtif dan afektif pada materi sistem pencernaan kelas XI XI IPA SMAN 2 Sukoharjo tahun ajaran 2011/2012   Kata Kunci: Metode Pembelajaran  Talking Stick, Concept Map, Hasil Belajar Aspek Kognitif Dan Afektif
The Substitution of Purslane Weed (Portulaca oleracea L.) Flour and Glucomannan Powder on Organoleptic and Proximate Test of Instant Noodles Wati, Dini Prastyo; Fajrina, Meinira Dinar; Putra, Sahasika Sean; Suryani, Titik
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9380

Abstract

Instant noodles are a food product that the public highly favors because of their diverse taste, easy presentation, and economical price. Instant noodles cannot be considered whole food because they do not meet the needs of balanced nutrition for the body. Purslane flour (Portulaca oleracea L.) contains macronutrients and micronutrients in the form of carbohydrates, protein, dopamine, potassium salts, tannins, saponins, vitamin A (β-carotene), Vitamin B, Vitamin C, nicotinic acid and natural antioxidants related to fatty acids omega 3 by 44.29%. This study contributed to compare the effectiveness of the substitution of Purslane flour and glucomannan powder on organoleptic test instant noodles. This study was an experiment with a completely randomized design of two-factorial with six treatments including the formulation of purslane flour 25%, 30%, and 35%, while glucomannan formulation of 5%, 10%, 15% with two temperature treatments, 50 °C, and 60 °C. We conducted an organoleptic test with statistical analysis t-test and descriptive. The substitution of purslane flour and glucomannan in instant noodles gave the best organoleptic characteristics in the K2S2 treatment (the formulation of 60% wheat flour, 30% purslane flour, and 10% glucomannan at a drying temperature of 60 °C) with proximate analysis content of 12.26% moisture, 5.53% ash, 5.13% fat, 13.91% protein, and 63.14% carbohydrates.
Antioxidant Activity and Organoleptic Quality of Purple Chrysanthemum (Chrysanthemum morifolium) Kombucha on the Variation of Sugar Types and Fermentation Duration Ikromi, Aflah; Suryani, Titik
Agroteknika Vol 8 No 2 (2025): Juni 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i2.523

Abstract

Kombucha is one of the probiotic beverages resulting from the fermentation of tea with a consortium of bacteria and yeast (Symbiotic Culture of Bacteria and Yeast / SCOBY) as the starter culture requiring sugar as source of nutrients and carbon. One innovation of kombucha raw materials is purple chrysanthemum flowers containing active compounds such as carotenoids, flavonoids, and anthocyanins. The aim of this study was to determine the antioxidant activity and organoleptic quality of kombucha from purple chrysanthemum flower on the variation of sugar types and fermentation duration. This research method used an experimental method with 2 factors, Completely Randomized Design (CRD). Factor I: variation of sugar types (G): palm sugar and Javanese sugar. Factor II: fermentation duration (F): 5 days and 7 days, green tea kombucha as control. Data analysis of antioxidant activity and vitamin C used quantitative descriptive methods, while organoleptic quality used qualitative methods. It was concluded that the highest antioxidant activity and the best organoleptic quality of purple chrysanthemum kombucha was 76.37% with brown color, quite fragrant of kombucha, quit sour taste, and preferred by the panelists in the G1F2 treatment (200g of palm sugar with fermentation duration of 7 days).
Improving marketability and quality of Sulemu soy milk: A community engagement approach to product diversification Rahayu, Triastuti; Nurcahyanto, Guntur; Aryani, Ima; Suryani, Titik; Tyastuti, Erma Musbita; Sari, Siti Kartika; Maimun, Muhammad Halim; Ripdianti, Arum Dyah; Hardianto, Alden Ganendra Madhava Priya
Community Empowerment Vol 10 No 6 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.13197

Abstract

Original "SuleMu" soy milk currently has limited shelf life without refrigeration. Therefore, it is crucial to assist partners in enhancing product competitiveness and diversification. The primary objectives of this community engagement activity were to improve SuleMu's marketability through the addition of new flavors and the provision of nutritional value analysis, as well as to enhance product quality by developing derivative products such as soyghurt and frozen yogurt. The activity stages included: (1) mentoring for the diversification of SuleMu derivative products, (2) nutritional value analysis of derivative products, (3) designing product labels compliant with standards, and (4) conducting a market survey on consumer preferences for SuleMu derivative products. Results indicate that SuleMu is now available in new flavors: melon, chocolate, and strawberry. The nutritional content per 100 grams is 3.4–3.5 grams of soluble protein, 3.3–3.7 grams of fat, 5–5.7 grams of reducing sugars, 2.6–3.6 grams of crude fiber, and approximately 39–40 mg of calcium. SuleMu production increased from 5 kg of soybeans to 6 kg per day. Furthermore, consumers showed high interest in the "Soyoghurt" frozen yogurt derivative product, with 42.4% being very interested and positive evaluations regarding taste (36.1%) and affordable price (29.2%). Overall, this community engagement activity successfully increased SuleMu's production by 17%, and soyghurt demonstrates significant potential for development as a highly competitive new innovation.
Pengembangan Aplikasi Mobile Plant-tagging ‘Pelurutaloka’ sebagai Media Pembelajaran Biologi Keanekaragaman Hayati Hidayat, Muhammad Luthfi; Mahatama, Duta Saksena; Suryani, Titik; Sari, Siti Kartika
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): 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.v13i2.14948

Abstract

This research aims to develop a web-based mobile plant-tagging application that connects local plant species to scientific information through QR codes, which emphasizes contextual, technology-assisted learning grounded in local potential. The resulting educational media, titled Pelurutaloka (an acronym for Pembelajaran Luar Ruang Tanaman Lokal, or Outdoor Learning of Local Plants), is specifically designed to be pedagogically relevant and to serve as a foundation for future studies in local natural resources.This study adopts a Research and Development (R&D) methodology using the 4D model (Define, Design, Develop, Disseminate), with development limited to the evaluation/revision stage. The evaluation phase employed a 14-item Likert-scale questionnaire, which demonstrated high levels of validity and reliability based on expert review and Rasch model analysis (reliability = 0.72). Further Rasch analysis revealed a unidimensionality value of 40.2%, exceeding the acceptable threshold of 20%, indicating that the instrument effectively measured a single construct. The primary contribution of this research lies in the creation of a web-based, mobile-accessible biology learning media designed for outdoor contexts, offering an engaging, technology-enhanced learning experience that promotes student activity and interaction with the environment. This study recommends broader dissemination of the Pelurutaloka platform and its implementation in outdoor biology education, particularly through collaborative, active learning models such as problem-based learning (PBL) and project-based learning (PjBL).
Antioxidant Activity, Vitamin C, and Organoleptic Quality of Flower Kecombrang (Etlinger elatior) Kombucha on Variations of Sugar Types and Fermentation Duration Novitasari, Hana; Suryani, Titik
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): 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.v13i2.15304

Abstract

The purpose of this study was to determine the antioxidant activity, vitamin Cand organoleptic quality of torch ginger flower kombucha on variationsof sugar types and fermentation duration. This research method was experiment withCompletely Randomized Design (CRD) with 2 Factors. The first factor was the variations of sugar types (G): palm sugar (200g) and Javanese sugar (200g). The second factor was fermentation duration(F): 5 days and 7 days and green tea kombucha as control. Organoleptic quality testing included color, aroma, taste, and acceptability carried out 20 respondents. The results of the study showed that the highest of the antioxidant activity and vitamin C levels as well as the best organoleptic quality of the torch ginger flower kombucha were 82.54% and 62.65 mg/100 ml as well reddish browncolor, reddish brown color, typical kombucha aroma, sweet and sour taste, and preferred acceptability in the G1F2 treatment (200g palm sugar withfermentation duration of 7 days).
Analysis of Fiber Content, Reduced Sugar and Organoleptic Quality of Nata De Avocado on The Concentration Variations of Lime Juice and Mung Bean Extract Fikriansyah, Ibnu Zulfan; Suryani, Titik
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): 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.v13i2.15793

Abstract

The purpose of this study was to determine the content of fiber, reducing sugar and organoleptic quality of nata de avocado on the concentration variations of lime juice and mung bean extract. This research method was an experiment with Completely Randomized Design (CRD), two factors. The first factor was lime juice 2.4% of the medium volume (6ml/250ml)/J1 and lime juice 2.8% of the medium volume (7ml/250 ml)/J2. The second factor was mung bean extract 20% of the medium volume (50ml/250 ml)/H1 and mung bean extract, 25% of the medium volume (62.5ml/250 ml)/H2 and nata de coco as a control. Organoleptic quality testing included color, texture, aroma, and acceptability carried out 25 respondents. The results showed the best content of fiber, reducing sugar and organoleptic quality of nata de avocado were 4.45%, 13.425%, white in color, chewy texture, non-sour aroma and quite likes in J2H1 treatment (2.8% of lime juice + 20% of mung bean extract).
Quality of Kefir Combination Between Soy Milk and Skim Milk On Variation of Sugar and Fermentation Duration Uswatiningtyas, Masithoh; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kefir is one of the functional beverages that has an acidic taste due to the activity of lactic acid during the fermentation process. One of the ingredient innovations for kefir was soy milk, skim milk and variations of sugar types. Soy milk protein has an amino acid structure similar to cow's milk, so it is very good for people with lactose intolerance. The aim of this study is to know the quality (total of lactic acid and the organoleptic quality) of the kefir combination between soy milk and skim milk on the variation of sugar and fermentation duration. The study used experimental methods and complete random design (CRD) with two factors. Factor I was the sugar variation (N) palm sugar and white sugar. Factor II was the variation of fermentation duration (K) 24 hours, 36 hours, and 48 hours. The results of the study showed that the lowest lactic acid of kefir combination between soy milk and skim milk was 0.896 % on N2K1 treatment (white sugar + 24-hour fermentation duration). The best organoleptic quality of kefir combination between soy milk and skim milk was N2K1 white sugar + 24-hour fermentation duration) in white color, sour taste, and soft texture.
Quality of Kefir Combination Between of Goat's Milk and Skim Milk on Variations of Sugar and Fermentation Duration Kurniawati, Erna; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kefir is a probiotic bevarage produced by live lactic acid bacteria. One of the innovative ingredients for kefir is goat's milk, skim milk, and variations of sugar (cane sugar and palm sugar). The nutritional content of goat's milk is 2.2% protein, 14.7% fat, and 3% fiber, and 4.80% lactose. The addition of skim milk in the manufacture of kefir can increase the total sugar content. The addition of sugar as a source of nutrition for kefir grain starter bacteria. The purpose of this study was to quality of kefir combination between of goat’s milk and skim milk on variations of sugar and fermentation duration. This study used an experimental method and a completely randomized design (CRD) with two factors. The first factor is the variations of sugar (A) palm sugar and cane sugar. Factor II (B) is the variations of fermentation duration for 24 hour, 36 hour, and 48 hour. The results showed that the best total kefir acid content combined with goat milk and skim milk was 0.797%, pH 4 in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration). The best organoleptic quality was in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration) with a sour taste, white color, tasty flavour, and soft texture.
Quality of Herbal Tea Combination Between Corn Silk and Stevia Leaf on Variation of Temperature and Drying Duration Nafiza, Feny; Suryani, Titik
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Herbal tea combination between corn silk and stevia leaf is a functional drink for health and refreshment. Corn silk contains antioxidant compounds or flavonoids that lower blood glucose levels. Stevia leaf as a natural sweetener contain stevioside, rebaudioside A, rebadioside C, and dulcoside A which are 200 to 300 times sweeter than sucrose. The aim of this study was to know the levels of glucose, antioxidant activity, and organoleptic quality of herbal tea combination between corn silk and stevia leaf with variations of temperature and drying duration. The study used experimental methods and a complete random design (crd) of two factors, factor I drying temperature 45 °C and 50 °C, factor II drying duration 2 hours and 4 hours. The results of the study showed the highest glucose of herbal tea combination between corn silk and stevia leaf on S2L2 (drying temperature 50 °C and drying duration 4 hours) is 7,212 g/100 g. The optimum antioxidant activity and best organoleptic quality of herbal tea on S1L1 (drying temperature 45 °C and drying duration 2 hours) was 83,696 % and yellow color, sweet taste, herbal tea characteristic scent, and respectively.
Co-Authors Abdurrahman, Fithrotul Haq Rabbani Aminah Asngad Anggraini, Prili Dwi Ayun Maduwinarti Carolina, Hilda Carolina, Hilda Eka Winingsih Endang Puji Lestari, Endang Puji Fajrina, Meinira Dinar Fathun Niswah, Fathun Fikriansyah, Ibnu Zulfan Fiyana, Siti Nur Ari Guntur Nurcahyanto Hana Novitasari, Hana Hardianto, Alden Ganendra Madhava Priya Helmiyana, Restu HUSNA, IMROATUL Ikromi, Aflah Ima Aryani Indratyaseta, Arsihti Dwi Putri Istiqomah, Rizqi Joko Purwanto Khasanah, Aulia Nurul Kurniawati, Erna Mahatama, Duta Saksena Maimun, Muhammad Halim Muhammad Luthfi Hidayat Mulyati, Awin Nafiza, Feny Nastiti, Kintan Aulia Nisa, Riza Ainun Nurul Istiqomah Prasetyo, Andika Dwi Pratitaningsih, Nitya Andini Putra, Sahasika Sean Rahmasari, Ria Anisa Ripdianti, Arum Dyah Risza Fawzia Rakhmah, Risza Fawzia Sabira, Qurota Ayuni Nuha Santoso, Eka Andy Saputry, Agnes Rindi Dila A. Sari, Siti Kartika Swasono, Muhamnad Nur Triastuti Rahayu Tyastuti, Erma Musbita Uswatiningtyas, Masithoh Wahyuni, Antrik Wati, Dini Prastyo