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All Journal BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains SPEKTRA: Jurnal Kajian Pendidikan Sains
Roleka Julia Marcellina
Universitas Bengkulu
Education

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Pengembangan E-Booklet Lemea Lebong sebagai Media Pembelajaran Materi Bioteknologi untuk Siswa SMP Roleka Julia Marcellina; Bhakti Karyadi; Deni Parlindungan; Mellyta Uliyandari; M. Sutarno
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol 6 No 1 (2023): BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v6i1.5923

Abstract

This study aims to develop an e-booklet, namely the Lemea Lebong electronic booklet as a learning medium for biotechnology material. This research method is research and development. Data collection techniques are questionnaires, interview guides and observation. The research instruments were observation sheets, needs analysis questionnaire sheets, teacher interview guides, student readability test questionnaires and expert validation sheets. Data analysis techniques are descriptive and quantitative analysis. The results showed that the Lemea Lebong e-booklet as a learning media for biotechnology materials for students was very feasible to use based on the results of the validation test. Student responses to the readability of the Lemea Lebong e-booklet as a medium for learning biotechnology material for students showed a very good category. In conclusion, the Lemea Lebong e-booklet as a learning medium for biotechnology material is suitable for science learning on biotechnology material. Keywords: E-booklet, Lebong, Lemea
Pemanfaatan Sumber Daya Alam Kabupaten Lebong: Sumber Daya Pangan Rebung Bambu sebagai Bahan Baku Utama Pembuatan Lemea (Makanan Tradisional Kabupaten Lebong) Roleka Julia Marcellina; Henny Johan; Ayu Shinka Permata Sari; Adzan Akhmad Nazari; Tiyya Susanti Jumaitul Waini; Ikmi Marlina
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol. 7 No. 1 (2024): Bioedusains: Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/bioedusains.v7i1.8741

Abstract

This research aimed to determine the use of natural resources as food in Lebong Regency which can later be used as a learning resource for students in science learning. This research uses a survey method conducted in Lebong Regency, Bengkulu Province. The data collection technique used was interviews with the people of Lebong Regency and the Central Statistics Agency (BPS) of Lebong Regency regarding natural resources and their use. Data obtained from interviews were analyzed descriptively. The results of the research show that the people of Lebong Regency utilize natural resources, namely bamboo which is used as the main raw material in making lemea (a traditional food of the Rejang Tribe in Lebong Regency). The bamboo used in the process of making Lemea is a type of ship bamboo. The part of bamboo used in the process of making Lemea is bamboo shoots (young bamboo shoots). Lemea is a typical food of the Rejang tribe in Bengkulu Province where the main ingredient of lemea is chopped fermented bamboo shoots (young bamboo). The ingredients for the lemea mixture vary from region to region, some use river fish, red chilies, bay leaves and lemongrass. The science content that students can learn in this Lemea product is fermentation in biotechnology material. Keywords: Bamboo, Lebong, Lemea, Bamboo Shoots, Natural Resources
Analisis Kandungan Asam Sianida (HCN) pada Rebung Bambu Kapal (Gigantochloa schortechinii) sebagai Bahan Makanan Roleka Julia Marcellina; Bhakti Karyadi; Rendy Wikrama Wardana; Euis Nursa’adah; Afrizal Mayub
SPEKTRA: Jurnal Kajian Pendidikan Sains Vol. 11 No. 2 (2025): SPEKTRA: Jurnal Kajian Pendidikan Sains
Publisher : Physics Education Study Program, Faculty of Education and Teacher Training, UNSIQ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32699/spektra.v11i2.9702

Abstract

This study aims to determine the effect of different lengths of soaking on cyanide acid (HCN) content in ship bamboo shoots (Gigantochloa schortechinii) which are the main ingredient in making Lemea. Lemea is a specialty food of the Rejang tribe in Bengkulu Province where the main ingredient of Lemea is fermented chopped bamboo shoots (young bamboo). This study used a completely randomized design (CRD) with five repetitions and four treatment levels, namely. A = no treatment/control, B = 4 days soaking, C = 5 days soaking, D = 6 days soaking and E = 7 days soaking. The results of the analysis showed that different lengths of soaking time had an effect on reducing cyanide acid (HCN) content. The highest to lowest average cyanide acid (HCN) content was obtained from treatments A (70.066 ppm), B (53.759 ppm), C (42.374 ppm), D (29.739) and E (16.458 ppm). The best cyanide acid (HCN) content was obtained in the immersion treatment for 7 days with an average HCN content of 16.458 ppm, this result is highly recommended because the HCN content is safe for consumption according to FAO (Food and Agriculture Organization).
Co-Authors Adzan Akhmad Nazari Afrizal Mayub Ayu Shinka Permata Sari Bhakti Karyadi Deni Parlindungan Euis Nursa’adah Henny Johan Ikmi Marlina M. Sutarno Mellyta Uliyandari Uliyandari Rendy Wikrama Wardana Tiyya Susanti Jumaitul Waini