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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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Glucose Levels and Organoleptic Quality Probiotic Tepache of Pineapple Peel on Variation of Sugar and Fermentation Duration Sabira, Qurota Ayuni Nuha; 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

The probiotic beverage tepache is a variety of natural or processed functional products that contain bioactive compounds with specific physiological functions for health. Pineapple peel is one of the plant base ingredients that can be used as a base for probiotic beverages. The levels of antibacterial compounds, carbohydrates, and sugars in pineapple peel are sufficient to be an essential medium for the growth of Lactic Acid Bacteria (LAB) in probiotic beverages. This research was aimed to determine the glucose levels and organoleptic quality of probiotic beverages tepache of pineapple peel on variation of sugar and fermentation duration. This research used experimental method Completely Randomized Design (CRD) with two-factors, Factor 1 was variation of sugar (G) palm sugar and granulated sugar. Factor 2 was the variation of fermentation duration (F) 3 and 5 days. The results of the research showed that the tepache of pineapple peel had the highest glucose levels in the treatment of G1F1 (palm sugar 100 g with 3-days fermentation duration) at 12,2 %. The best organoleptic quality of tepache pineapple peel was in G2F1 treatment (granulated sugar 100 g with 3-days fermentation duration) with light yellow color, tepache-specific aroma, and sour flavor.
Quality of Herbal Tea Combination Between Corn Silk and Mint Leaf in a Variation of Temperature and Drying Duration Husna, Imroatul; 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

Corn silk has high antioxidant activity so that with a combination of mint leaf it can be made into herbal tea which is beneficial for health. This research aims to determine the antioxidant activity and organoleptic quality of herbal tea combination between corn silk and mint leaf in a variations of temperature and drying duration. The method in this research used a completely randomized design (CRD) with 2 factors, factor 1 were drying temperature (J) (45 °C, 50 °C, and 55 °C) and factor 2 were drying time (K) (2 hours and 4 hours). The results of this study showed that the highest antioxidant activity of the herbal tea combination between corn silk and mint leaf on J₁K₂ treatment (temperature 45 °C and drying time 4 hours) of 85.375 %, while the best organoleptic quality of herbal tea between corn silk and mint leaf was in the J₁K₁ treatment (temperature of 45 °C and drying duration of 2 hours) with a fresh taste, mint tea aroma, and yellowish color.
Antioxidant Activity and Organoleptic Quality of Probiotic Tepache of Pineapple Peel Sugar Variation and Fermentation Duration Abdurrahman, Fithrotul Haq Rabbani; 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

Tepache is a probiotic beverage from fermented product beneficial to health, which can improve the balance of good bacteria and reduce the risk of gastrointestinal disease. The content of honey pineapple peel includes carbohydrates 17.53 %, protein 4.41 %, reducing sugar 13.65 % and vitamins C and E which act as antioxidant. This research was aimed to determine the antioxidant activity and organoleptic quality of probiotics tepache beverage of pineapple peel with variation of sugar and fermentation duration. This research method used experimental and Complete Random Design (CRD) with two factors. The factor I was the type of sugar is 80 g granulated sugar (G1) and 80 g palm sugar G2). Factor II was the fermentation duration in three days (F1) and five days (F2). The result showed that the highest antioxidant activity of pineapple peel tepache was 67.14 % in G2F1 (palm sugar + 3 days fermentation duration). The best organoleptic quality of pineapple peel tepache at G2F1 (palm sugar + 3 days fermentation duration) was brown color, sour taste, and slightly pineapple aroma.
The Characteristics of Herbal Tea Combination Between Butterfly Flower with Mint and Pandan Leaf on Drying Duration Variation Suryani, Titik; Rahmasari, Ria Anisa; Nisa, Riza Ainun
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 is a functional bevarage made from leaf or flower. Butterfly flowers contain flavonoids, anthocyanins and flavonol glycosides. Mint leaf contain 1-2% essential oil and 80-90% menthol. Pandan leaf contain 10% essential oil, aromatic compounds 2-acetyl-1 pyrroline, flavonoids. The purpose of this study was to determine the characteristics (antioxidant activity and organoleptic quality) of herbal tea combination between butterfly flowers with mint leaf and pandan leaf on drying duration variations. This research method was an experiment with Completely Randomized Design (CRD), two factors. Factor I: combination of flowers butterfly : mint leaf (6 g : 2 g) and combination of butterfly : pandan leaf (6 g : 2 g). Factor II : drying duration of 90 minutes and 120 minutes The results showed that the highest antioxidant activity was K1L1 treatment (combination of butterfly flower: mint leaf with drying duration of 90 minutes) that was 83.147%. The best organoleptic quality of herbal tea in K1L1 treatment ( combination of butterfly flowers: mint leaf with drying duration of 90 minutes), dark blue color, mint aromatic, not bitter taste, fresh and quite like.
Potency of Ear Mushroom and Shrimp Head as Natural Flavoring on Variations of Drying Temperature Suryani, Titik; Istiqomah, Nurul
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2024: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Natural flavoring is a flavoring made from edible mushrooms as a flavor enhancer food of powder or liquid form. Ear mushrooms and shrimp heads contain high protein and glutamic acid and can be used as natural flavoring and give additional savory taste of food. The objective of this research was to analyze the total protein content and organoleptic quality of natural flavoring components of ear mushrooms and shrimp heads at various drying temperatures. This research method used a completely randomized design (CRD) and two treatment components. The first component was the ratio of ear mushroom and shrimp heads: (25g:75g), (50g:50g), and (75g:25g). The second component was different drying temperatures of 40°C and 50°C. The research results showed that the highest content of total protein and the best organoleptic quality of natural flavoring in the K1T2 treatment (25g ear mushrooms + 75g shrimp heads with 50°C drying temperature) was 35.67% ie dark brown color, savory taste, delicious aroma, very soft texture, and liked.
Use of Lime as an Acidity Regulator and Soybean Extract as a Nitrogen Source in Nata Decoco Suryani, Titik; Indratyaseta, Arsihti Dwi Putri
JUPE : Jurnal Pendidikan Mandala Vol 8, No 4 (2023): JUPE : Jurnal Pendidikan Mandala (Desember)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v8i4.6244

Abstract

Nata merupakan  salah satu pangan hasil fermentasi dari pertumbuhan Acetobacter xylinum yang  mengandung selulosa. Air kelapa sebagai substrat dan sari jeruk nipis sebagai pengatur keasaman serta ekstrak kedelai sebagai sumber nitrogen dalam proses fermentasi untuk menghasilkan nata. Tujuan penelitian ini untuk mengetahui kadar serat dan kualitas organoleptik nata de coco dengan variasi kosentrasi sari jeruk nipis dan ekstrak kedelai. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor. Faktor1: konsentrasi sari jeruk nipis (1% dan 2%) dan factor 2 :  ekstrak kedelai (10%, 15%, dan 20%) dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa kadar serat nata de coco tertinggi pada perlakuan N1K3 (sari  jeruk nipis 1% dan ekstrak kedelai 30%) sebesar 3,71 % dan kualitas organoleptik nata tekstur padat, warna putih kekuningan, cukup asam,paling disukai, dan  ketebalan 1,6 cm serta  rendemen sebesar 78,4%.
Eksplorasi dan Inventarisasi Jamur Pelapuk Kayu di Kawasan Hutan Bagian Timur Lereng Gunung Merapi Jawa Tengah Via Selo Boyolali Swasono, Muhamnad Nur; Suryani, Titik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2018: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kawasan Hutan Gunung Merapi merupakan kawasan gunung api yang kawahnya masih aktif, terletak pada ketinggian 1700-2930 mdpl. Suhu rata-rata 27°C dan kelembaban udara rata-rata 80%, sehingga cocok untuk pertumbuhan jamur pelapuk kayu yang tumbuh di batang kayu lapuk atau di pangkal pohon yang masih hidup. Tujuan penelitian ini untuk mengetahui jenis jamur pelapuk kayu di Hutan Gunung Merapi Via Selo Boyolali. Penelitian ini merupakan penelitian eksplorasi dengan Cruise Methods, yaitu menjelajahi jalur pendakian dari ketinggian 1800-2100 mdpl. Pengambilan sampel dilakukan setiap kali penjumpaan dan tidak dilakukan lagi apabila menemukan jamur pelapuk kayu yang sama. Identifikasi dilakukan dengan mencatat ciri morfologi, habitus, dan substrat secara deskriptif kualitatif. Hasil penelitian diperoleh 12 spesies jamur pelapuk kayu yang tergolong dalam 6 famili, yaitu Polyporaceae, Agaricaceae, Auriculariaceae, Stereaceae, Schizophyllaceae, Tremellaceae. Jenis jamur pelapuk kayu yang mendominasi yaitu Familia Polyporaceae (Ganoderma applanatum, Tricaptum abietinum, Trametes versicolor, Trametes gibbosa).
Eksplorasi dan Inventarisasi Tumbuhan Pteridophyta di Kawasan Hutan Bagian Timur Lereng Gunung Merapi Jawa Tengah Via Selo Boyolali Nastiti, Kintan Aulia; Suryani, Titik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2018: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kawasan Hutan di Gunung Merapi terletak di ketinggian 1700 – 2930 mdpl. Suhu rata-rata 27°C dan kelembaban udara ratarata 80%, sehingga cocok untuk pertumbuhan tumbuhan paku. Tujuan penelitian ini untuk mengetahui jenis-jenis tumbuhan pteridophyta yang ada di Hutan Gunung Merapi Via Selo Boyolali. Penelitian ini merupakan penelitian eksplorasi dengan Cruise Methods, yaitu menjelajahi jalur pendakian dari ketinggian 1800-2020 mdpl. Pengambilan sampel tumbuhan paku dilakukan setiap kali penjumpaan dan tidak dilakukan lagi apabila menemukan jenis tumbuhan paku yang sama. Identifikasi dilakukan dengan mencatat ciri morfologi, habitus, dan cara hidup dan dianalisis secara deskriptif kualitatif. Hasil penelitian menunjukkan bahwa ada 13 jenis pteridophyta yang tergolong dalam satu famili yaitu Polypodiaceae. Spesies tersebut adalah Athyrium macrocarpum, Adiantum capillus-veneris, Adiantum hispidulum, Pityrogramma austroamericana, Pityrogramma sp., Lindsaeaa lucida, Davalia trichomanoides, Nephrolepis sp., Pteridium aquilinum, Athyrium filix-femina, Adiantum tenerum, Lindsaea microphyla, dan Belvisia sp.
Kualitas Dadih Kacang Hijau dan Susu Sapi dengan Penambahan Sari Jeruk Manis dan Mangga Kweni Fiyana, Siti Nur Ari; Suryani, Titik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2016: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Dadih merupakan produk keju tradisional khas Sumatera Barat yang terbuat dari susu kerbau yang difermentasi dalam tabung bambu selama 48 jam. Dadih mengandung BAL yang berpotensi sebagai probiotik. Penelitian ini menggunakan formulasi sari kacang hijau dan susu sapi sebagai pengganti susu kerbau. Tujuan Penelitian ini untuk mengetahui kualitas dadih kacang hijau dan susu sapi dengan penambahan sari jeruk manis dan mangga kweni. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu : Jenis buah: Kontrol (JK0), Sari Jeruk Manis 22ml (JK1), Sari Jeruk Manis 24ml (JK2), Sari Jeruk Manis 26ml (JK3), Mangga Kweni 22 ml (JK4), Mangga Kweni 24 ml (JK5), Mangga Kweni 26 ml (JK6). Hasil penelitian menunjukkan kadar protein tertinggi pada perlakuan JK1(sari jeruk manis 22 ml) 6 g/l, kadar protein terendah pada perlakuan JK0 (kontrol) 4,1 g/l. Kadar Kalsium tertinggi pada perlakuan JK2 (sari jeruk manis 24 ml) 8,86 g/l, dan kadar kalsium terendah pada perlakuan JK4 (mangga kweni 22 ml) 4,08 g/l. Produk dadih paling dominan berwarna putih kekuningan, aroma khas susu sapi, rasa cukup gurih dan asam, tekstur lembut dan tidak kenyal, daya terima panelis dominan menyukai perlakuan JK6 (mangga kweni 26 ml).
Inventarisasi Tumbuhan Obat di Kawasan Diklatsar Tlogodringo Tawangmangu Jawa Tengah sebagai Bahan Sosialisasi bagi Masyarakat Santoso, Eka Andy; Suryani, Titik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2016: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Tlogodringo merupakan kawasan perbukitan yang memiliki ketinggian puncak 2.054 mdpl dan ketinggian awal 1.700 mdpl dengan keanekaragaman tumbuhan obat yang tinggi. Tumbuhan obat adalah semua tumbuhan yang seluruh bagian tubuhnya dapat dijadikan sebagai obat yang mampu memberikan pengaruh penyembuhan. Tujuan penelitian ini untuk mengetahui jenis- jenis tumbuhan obat yang terdapat di kawasan DIKLATSAR Tlogodringo. Metode yang digunakan adalah pembutan petak dengan ukuran 15x5 meter dengan pengambilan sampel secara acak. Hasil penelitian ditemukan 15 jenis tumbuhan obat dengan suku yang dominan adalah suku Poaceae, yaitu tumbuhan alang- alang (Impereta cylindrica) pada ketinggian 1.700 mdpl dan ditemukan 10 jenis tumbuhan obat dengan suku yang dominan adalah Asteraceae, yaitu tumbuhan teklan (Eupatorium riparium) pada ketinggian 1.900 mdpl di bukit Tlogodringo melalui kawasan DIKLATSAR. Jenis tumbuhan obat yang terinventarisasi paling banyak terdapat pada ketinggian 1.700 mdpl. Berdasarkan penelitian dapat disimpulkan bahwa semakin tinggi ketinggian tempat keanekaragaman tumbuhan obat semakin sedikit.
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