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All Journal Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Indobiosains Environmental Science Journal (esjo) Kemas Journal:Jurnal Pengabdian masyarakat
Yunita Panca Putri, Yunita
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Journal : Indobiosains

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Pemberian Unsur Hara Fermentasi Dari Limbah Cangkang Telur Ayam Terhadap Pertumbuhan Tanaman Cabai Merah (Capsicum annum L.) Putri Tunggal Dewi, Citra; Novianti, Dewi; Panca Putri, Yunita; Anggraini, Putri
Indobiosains 2024: Volume 6 No 1 Februari 2024
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/indobiosains.v5i2.12534

Abstract

Research on the provision of fermented nutrients from chicken eggshell waste on the growth of red chili (Capsicum annum L.) aims to analyze the concentration of chicken eggshell nutrients that have the best effect on the growth of red chili (Capsicum annum L.). The research was carried out from April 2023 to June 2023 at the Biology Green House, Faculty of Science and Technology, PGRI Palembang University. Using the experimental method Completely Randomized Design (CRD), with 5 treatments namely P0 (control), P1 (100ml/L water), P2 (150ml/L water), P3 (200ml/L water), and P4 (250ml/L water) ), The treatment was repeated 4 times and the results showed that the best concentration was in the P4 treatment with a dose (250 ml/L of water) for plant height (14.87), number of leaves (12) and stem diameter (0.65).  
Penambahan Perbedaan Waktu Dan Konsentrasi Ragi Roti Terhadap Kualitas Virgin Coconut Oil (VCO) Jannah, Mutiatul; Ita Emilia; Panca Putri, Yunita
Indobiosains 2025: Volume 7 Nomor 1 Februari 2025
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/indobiosains.v7i1.16381

Abstract

Research has been conducted entitled Addition of Differences in Time and Concentration of Baker's Yeast to the Quality of Virgin Coconut Oil (VCO). This research aims to analyze the addition of differences in time and concentration of baker's yeast on the quality of Virgin Coconut Oil. VCO quality testing was carried out at the Biology Laboratory, Faculty of Science and Technology, PGRI University, Palembang. The method used is the experimental method. The research results showed that the highest amount of VCO and yield were 71 ml and 35.5% respectively in the treatment with the addition of a 1% concentration of baker's yeast with a fermentation time of 24 hours. The lowest amount of VCO and yield was 10 ml and 5% in the treatment with the addition of a 3% concentration of baker's yeast for a fermentation time of 36 hours. Organoleptic tests on color, smell and taste, namely at 12 hours and 24 hours of fermentation, the VCO color is clear, the aroma is typical of coconut fruit, and the taste is savory. However, as the time and concentration of baker's yeast increases (36 hours and 48 hours), the aroma produced by VCO smells less favorable (rancid) and the color becomes cloudy.
Co-Authors Anggraini, Parasmita Anggraini, Putri Arief Setiawan, Andi Daniel Saputra Dewi Novianti Eddy, Syaiful Eva Suryani Helfa Septinar, Helfa Irfannuddin Irfannuddin Ita Emilia Ita Emilia, Ita Jannah, Mutiatul Jumingin Puspasari, Rita Putri Tunggal Dewi, Citra Suheryanto Wahyu Saputra Zarwani, Moch.