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All Journal CHEMISTRY PROGRESS Agritechnology : Jurnal Teknologi Pertanian Jurnal Natural Majalah Info Sains
Vanny H. Siwi
Universitas Teknologi Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Library & Information Science Mathematics Medicine & Pharmacology Physics

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Bakteri Escherichia coli pada Saus Kacang Jajanan Cilok di Kota Manado Vanny H. Siwi; Altje R. Mogea
Majalah INFO Sains Vol 3 No 2 (2022): Oktober 2022
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Kristen Indonesia Tomohon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55724/jis.v3i2.60

Abstract

Berjangkitnya penyakit diare pada masyarakat umumnya diakibatkan oleh konsumsi makanan dan minuman jajanan yang tidak bersih dan tidak sehat. Penelitian ini bertujuan untuk mengetahui kandungan mikroorganisme bakteri Escherichia coli dalam saus kacang yang digunakan pada makanan jajanan cilok yang dijual di beberapa kawasan di Kota Manado serta untuk melihat hubungan antara jumlah bakteri E. coli dalam saus kacang tersebut dan lokasi tempat makanan jajanan cilok dijual. Metode titrasi digunakan untuk menentukan angka kuman sedangkan uji statistik Chi-square digunakan untuk melihat hubungan antara jumlah E. coli dan tempat pengambilan sampel. Hasil penelitian menunjukkan bahwa sampel saus kacang yang digunakan bersama makanan jajanan cilok di semua tempat pengambilan sampel tidak memenuhi syarat untuk disajikan karena mengandung cemaran bakteri E. coli dan tidak ada pengaruh nyata antara jumlah bakteri dalam sampel dan lokasi tempat makanan jajanan tersebut dijual.
Pemanfaatan Ragi Tape Untuk Pematangan Pisang Mas Jarum (Musa acuminata. L) Vanny H. Siwi; Altje R. Mogea
Agritechnology Vol 6 No 1 (2023): Edisi Juni 2023
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v6i1.107

Abstract

Pisang mas jarum adalah salah satu pisang lokal di Sulawesi Utara. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan ragi tape 5 g, 10 g, 15 g, dan 20 g terhadap pematangan pisang mas jarum dan perlakuan yang menghasilkan pisang matang yang disukai panelis. Sepuluh panelis dilibatkan dan analisis statistik yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap Faktorial. Hasil penelitian menunjukkan bahwa perlakuan ragi pisang mas jarum matang yang paling disukai adalah pada pengamatan hari keempat dengan perlakuan ragi tape 15 gram dan 20 gram. Perlakuan ragi tape 15 gram dan 20 gram menghasilkan pisang matang yang paling disukai oleh 66,7% panelis dan 62,5% panelis. Selain itu, perlakuan pada hari ketiga dianggap menghasilkan buah pisang yang memiliki kematangan alami.
Potensi Usaha Budidaya Tanaman Wortel (Daucus carota L.) Di Rurukan Kota Tomohon Mogea, Rinondom AR; Vanny H Siwi, Vanny H Siwi; mogea, rina
Jurnal Natural Vol. 19 No. 2 (2023): Jurnal Natural
Publisher : FMIPA Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jn.v19i2.216

Abstract

Carrot business development provides a source of income to meet the needs of farming families and also to continue their farming activities. This study aims to analyze profits, Break Event Point values and the feasibility of carrot farming in Rurukan Village. he data collection method uses a survey method. The data used includes primary and secondary data taken by interview, observation and recording techniques. Determination of carrot farmer samples by purposive sampling with the consideration that farmers obtain credit from the banking sector with an average land area of 1 ha. The data analysis used is profit analysis namely Revenue/Cost (R/C), Break Even Point (BEP) and Internal Rate of Return (IRR). The results showed that the profit of each respondent in the first harvest season averaged IDR 1,210,745 and the profit of farmers in the second season was IDR 11,402,917. The first season's R/C value was 164 and the second season's R/C value was 300. The first season's BEP value was Rp. 331 and for the second harvest was 157. The BEP value of production volume for the first season was 21328 kg and for the second harvest was 12100 kg. The NPV value is IDR 266,090,644 and the IRR value is 60%. This value means that the carrot cultivation business in Rurukan Village is profitable and feasible to develop.
Material Berbasis Hidroksiapatit/Zeolit untuk Fotodegradasi Pewarna Sintetik di Bawah Cahaya Tampak Wuntu, Audy D.; Kamu, Vanda S.; Siwi, Vanny H.; Wuntu, Norrytha L.
CHEMISTRY PROGRESS Vol. 17 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.17.2.2024.58744

Abstract

ABSTRAK Isu lingkungan terkait pencemaran zat warna sintetis dari limbah industri masih relevan dan terus dikaji. Penelitian ini bertujuan untuk mensintesis material fotokatalis berbahan dasar tulang ikan dan zeolit ​​A (ZA) serta mengaplikasikannya untuk degradasi metilen biru, merah kongo, kristal violet, metil jingga, dan eriochrome black-T dalam larutan air. Tulang ikan dikalsinasi untuk memperoleh hidroksiapatit (HAp) dan HAp yang diperoleh dicampur dengan larutan silikat dan aluminat dalam sintesis zeolit ​​A. Bahan yang dihasilkan kemudian perlakukan dengan AgNO3 dan diperoleh bahan komposit yang selanjutnya dikarakterisasi dengan teknik difraktometri sinar-X. Fotodegradasi zat warna sintetik dilakukan dengan cara menginteraksikan bahan komposit dengan larutan zat warna di bawah penyinaran cahaya tampak dan konsentrasi akhir zat warna diukur dengan spektrofotometer UV-vis. Analisis difraktogram komposit menunjukkan adanya komponen HAp, Ag-ZA, Ag3PO4, dan Ag. Berdasarkan jumlah zat warna yang terdegradasi per satuan massa komposit, komposit ini memiliki kemampuan terbesar dalam mendegradasi eriochrome black-T tetapi sulit untuk mendegradasi metil jingga. Jumlah komposit yang digunakan memengaruhi kemampuan komposit dalam mendegradasi zat warna. Semakin banyak jumlah komposit yang digunakan, semakin rendah jumlah zat warna yang dapat terdegradasi per satuan massa komposit..   ABSTRACT Environmental issues related to the pollution of synthetic dyes from industrial waste remain relevant and are continuously being studied. This research aimed to synthesize a photocatalyst material based on fish bones and zeolite A (ZA) and apply it for the degradation of methylene blue, congo red, crystal violet, methyl orange, and eriochrome black-T in aqueous solutions. Fish bones were calcined to obtain hydroxyapatite (HAp), and the obtained HAp was mixed with silicate and aluminate solutions in the synthesis of zeolite A. The resulting material was then treated with AgNO3 and a composite material was obtained, which was then characterized using X-ray diffractometry technique. The photodegradation of synthetic dyes was carried out by interacting the composite material with a dye solution under visible light irradiation, and the final concentration of the dye was measured using a UV-vis spectrophotometer. Analysis of the composite diffractogram showed the presence of HAp, Ag-ZA, Ag3PO4, and Ag components. Based on the amount of dye degraded per unit mass of composite, this composite has the greatest ability to degrade eriochrome black-T but has difficulty degrading methyl orange. The amount of composite used affected the ability of the composite to degrade dyes. The more composite used, the lower the amount of dye that could be degraded per unit mass of composite.  
VARIASI RAGI PADA PEMBUATAN TEMPE KACANG MERAH (Phaseolus Vulgaris. L) Mogea , Rinondom AR; Siwi, Vanny H; Mogea, Rina A
Jurnal Natural Vol. 20 No. 2 (2024): Jurnal Natural
Publisher : FMIPA Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jn.v12i2.278

Abstract

Red beans can be used as raw material for making tempeh because they contain many nutrients and are also known as a source of vegetable protein and this plant is widely grown in Indonesia. The aim of this research is to look at variations in different yeast dosages and look at fermentation times as well as organoleptic tests for each different yeast dosage in red bean tempe. The results of this study showed no significant difference in the aroma of raw red bean tempe using different amounts of yeast variations. On the other hand, there is a real influence on the color and texture of raw red bean tempe and the taste of fried tempe. This is proven by the asymptotic significance value which has a real influence and shows values ​​that are smaller than 0.05. For the yeast variation preferred by the panelists, the addition of 0.25 gr and for texture, aroma/smell and taste, the panelists chose the 0.50 gr sample because it still smelled of the typical tempe aroma with a savory, sweet and delicious taste. The time needed to make tempe is at time T5, which is 20-25 hours calculated from the time the yeast is added.
Co-Authors Altje R. Mogea Altje R. Mogea Audy Denny Wuntu Mogea, Rinondom AR Rina A. Mogea Vanda S. Kamu Wuntu, Norrytha L.