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All Journal Biology, Medicine, & Natural Product Chemistry Biopendix: Jurnal Biologi, Pendidikan dan Terapan Jurnal Pembelajaran dan Biologi Nukleus Konservasi Hayati Jurnal Agrotropika Inornatus: Biology Education Journal EduNaturalia: Jurnal Biologi dan Kependidikan Biologi Organisms: Journal of Biosciences Indonesian Journal of Environment and Sustainability Issues
Ovi Prasetya Winandari, Ovi Prasetya
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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STUDI ETNOMEDISIN MASYARAKAT SUKU LAMPUNG SAIBATIN DI KECAMATAN NGARAS KABUPATEN PESISIR BARAT Winandari, Ovi Prasetya; Saputri, Dwijowati Asih; Pratiwi, Retno; Anisya, Shinta
EduNaturalia: Jurnal Biologi dan Kependidikan Biologi Vol 5, No 1 (2024)
Publisher : FKIP Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/edunaturalia.v5i1.64372

Abstract

Conventional medicine is a course of action that used plants as medication, but there is little understanding of medicinal plants. The purpose of this investigation is to identify the varieties of plants that have therapeutic uses and the parts of plants that the Lampung Saibatin tribal community uses as medicinal plants, identify the methods by which the Lampung Saibatin tribal community uses medicinal plants. Ethnic group known as the Lampung in the Pesisir Barat Regency's Ngaras District. This study intends to identify the kinds of plants that are considered medicinal, ascertain certain plant components are utilized medicinally by the native community of Lampung Saibatin, ascertain the methods by which the Lampung Saibatin tribal community employs medicinal plants, and ascertain the manner. Plants in the Zingibereceae family are utilized by many people and 33 families; in traditional medicine, Fruits, rhizomes, shoots, sap, roots, stems, and leaves are among the plant parts that are used. Grated, chopped, squeezed, ground, soaked, boiled, pounded, torched, and eaten raw are the processing techniques.
Formulation and Antibacterial Activity Testing of Eco-Soap Based on Sodium Lauryl Sulfate Surfactant Widiani, Nurhaida; Novitasari, Aulia; Winandari, Ovi Prasetya; Saputri, Dwijowati Asih
Biology, Medicine, & Natural Product Chemistry Vol 13, No 1 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.131.121-125

Abstract

Pineapple is a fruit that is often used only for its flesh, while the skin remains waste. As a form of dealing with pineapple waste, one way is to use it as an eco-enzyme. Making soap with added eco-enzyme can be used as an alternative for washing dishes. Therefore, this research aims to determine the formulation and test the antibacterial activity of eco-soap based on the surfactant Sodium Lauryl Sulphate. This research is experimental research, which was carried out in July-October 2023. The research results showed that the pH of eco-Soap was 3.46; foam height 1.5 cm; viscosity testing 14.9 mPas; fatty acids 1.44%; and 6 mm antibacterial activity testing. Based on the research results, it was concluded that the surfactant-based eco-soap formulation had good stability in the eco-soap foam height test. The diameter of the zone of inhibition of eco-soap's antibacterial activity showed that bacterial inhibition was moderate.
Potential Of Vitamin C And Total Acid As Antioxidants Of Rosella Kombucha With Different Fermentation Times Winandari, Ovi Prasetya; Widiani, Nurhaida; Kamelia, Marlina; Rizki, Erika Puspita
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 8, No 1: Jurnal Pembelajaran Dan Biologi Nukleus Maret 2022
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v8i1.2471

Abstract

Germplasm which is abundant in Indonesia, 23% of which are medicinal plants. One of the medicinal plants is rosella because it contains various compounds that are proven to be natural antioxidants, anticancer, antihypertensive, laxative, and natural antidiuretic. Herbal medicines are often consumed as functional drinks. Rosella can be processed into functional drinks, one of which is kombucha. The length of fermentation of kombucha can affect the content in it. This type of research is descriptive quantitative. The treatments given were 3, 6, 9, and 12 days of fermentation. Parameters measured included vitamin C content, total lactic acid, antioxidant activity, total microbes, and pH. The results showed that the highest vitamin C content was 0.0528 mg/mL on days 3 and 6, the highest total lactic acid was 1.7250% on day 12, the best antioxidant activity was on day 9 with a very strong category, the highest total bacteria was 5.96x107 CFU/mL on day 12 12th, the highest total yeast 11.54x106 Log CFU/mL on the 6th day, the highest pH of 2.70 on the 3rd day.Keywords: kombucha, rosella, vitamin C, antioxidant
ANALISIS ABON IKAN LELE SANGKURIANG (Clarias gariepinus sp) DENGAN PENAMBAHAN SERAT BUAH NANAS MADU (Ananas comosus L. Merr) Anisya, Shinta; Winandari, Ovi Prasetya; Ardiana, Nice
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 10 No 1 (2023): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol10issue1page36-43

Abstract

Makanan kering dalam kalengan yang dibuat dari daging lele sangkuriang yang diolah dan serat nanas madu yang tinggi dikenal sebagai abon ikan. Penelitian ini bertujuan untuk mengetahui bagaimana karakteristik organoleptik proksimat (rasa, bau, tekstur, dan warna) abon ikan lele sangkuriang (Clarias gariepinus sp.) dipengaruhi oleh penambahan serat buah nanas madu (Ananas comosus L. Merr). Rancangan Acak Lengkap (RAL) adalah pendekatan kuantitatif yang digunakan. RAL terdiri dari empat perlakuan: P1 (100 persen ikan lele sangkuriang: kontrol), P2 (75 persen ikan lele sangkuriang + 25 persen serat buah nanas madu), P3 (50 persen ikan lele sangkuriang + 50 persen serat buah nanas madu), dan P4 (75 persen ikan lele sangkuriang + 75 persen serat buah nanas madu). Data diuji dengan ANOVA dan DMRT. Studi ini menunjukkan bahwa penambahan serat nanas madu pada cacahan lele Sangkuriang meningkatkan karakteristik organoleptik proksimat (rasa, aroma, tekstur, dan warna) abon. Pada uji sensori yang disebut perlakuan P2, panelis lebih menyukai penambahan serat nanas madu pada cacahan lele Sangkuriang. Uji organoleptik P2 memiliki warna 4,64 persen, rasa 4,77 persen, aroma 4,73 persen, dan tekstur 4,76 persen. Kadar air perlakuan P2 diperkirakan 11,24%, abu 5,95%, serat kasar 20,24%, protein 9,54 persen, dan lemak 23,79 persen.
Mint leaf extract (Mentha x piperita L.) and Bay Leaves (Syzygium polyanthum (Wight) Walp.) As Additional Ingredients for Making Hand Sanitizer Winandari, Ovi Prasetya; Anisya, Shinta; Carolin, Lili Anisa
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.1-7

Abstract

Spray Hand Sanitizer In this study is a product used as an alternative hand cleansing with the addition of mint leaf extract and bay leaves that contain secondary metabolitic compounds and can form an antibacterial inhibitory zone. This study aims to determine the effectiveness of the addition of mint leaf extract (Mentha x piperita L.) and bay leaves (Syzygium polyanthum (Wight.) Walp.) As a spray hand sanitizer formulation. The method used is quantitative with a complete random design research design (RAL) consisting of 4 treatments, namely: P0 (30% Bay leaf extract: Control), P1 (3% Mint Leaf Extract + 30% Salam Leaf Extract), P2 (5 % Mint leaf extract + 30% bay leaf extract) and P3 (7% mint leaf extract and 30% bay leaf extract). Data analysis techniques in the form of ANOVA tests and further DMRT tests. The results showed that the addition of mint leaf extract and bay leaves gave effectiveness to the hand sanitizer formulation with the ability to form an inhibitory zone for the staphylococcus aureus bacteria. The largest inhibitory zone is formed by the P3 formulation with an average diameter of 15.78 mm category of strong inhibition. The spray hand sanitizer formulation that is preferred by panelists is the P3 formulation (7% of mint leaf extract + 30% bay leaf extract). The average value of the P3 formulation in the color parameter of 3.57, the aroma parameter of 3.63, the parameter of the use of 3.4 and the absorption rate of 3.57 with a fairly like category.
Pemanfaatan Tumbuhan dalam Upacara Pernikahan Adat Lampung Pepadun Kabupaten Way Kanan Winandari, Ovi Prasetya; Saputri, Dwijowati Asih; Oktaria, Oktaria
Konservasi Hayati Vol 21 No 1 (2025): APRIL
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/hayati.v21i1.36817

Abstract

The cultural, linguistic, and ethnographic diversity of Indonesia is attributable to the country's numerous ethnic communities. One of the tribes in Indonesia, the Lampung Pepadun in Lampung Province, has a unique marriage ritual that is of interest for academic investigation. This study aims to identify the types of plants used in the traditional wedding ceremony of the Lampung Pepadun people in Negara Batin and Pakuan Ratu Districts, Way Kanan Regency, as well as to understand the benefits or symbolic meanings of these plants in the wedding rituals. This research employs a qualitative method with data collection techniques including observation, documentation, and interviews. The sampling techniques used are snowball sampling and purposive sampling. The findings reveal that 17 types of plants are used in the Lampung Pepadun traditional wedding ceremony, namely areca nut, Bryophyllum (cocor bebek), pandan water/rumbai, peanuts, cinnamon, henna leaves, banana, jasmine flowers, corkwood, coconut, betel leaves, rice, mini bamboo grass, sugarcane, gambier, coffee, and tobacco. Thus, it can be concluded that the Lampung Pepadun traditional wedding ceremony in Way Kanan Regency involves the use of 17 types of plants, each of which holds specific symbolic meanings and benefits in the ritual.
Potensi Kontaminasi Bumbu Giling Cabai Merah dan Kunyit Oleh Jamur di Pasar Pasir Gintung Bandar Lampung Winandari, Ovi Prasetya; Widiani, Nurhaida; Fatimah, Eis
ORGANISMS: JOURNAL OF BIOSCIENCES Vol. 1 No. 1 (2021): Organisms: Journal of Biosciences
Publisher : Pusat HKI, Paten, dan Publikasi Ilmiah Universitas Islam Negeri Raden Intan Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/organisms.v1i1.9380

Abstract

Increased public interest in the ground spices causes the number of ground spices producers to increase. Manufacturers often ignore the quality of raw materials, site hygiene, and inadequate market sanitation, increasing the potential for mold contamination in the ground spices. The purpose of this study was to determine the fungus that contaminates the ground spices of red chili and turmeric in Bandar Lampung's Gintung Sand Market. This research was conducted in March 2018, using six samples of ground red chili and six samples of ground turmeric. The sample was obtained from milled spice traders in the Pasir Gintung Market environment. Fungal contamination analysis was performed using the streak plate method. The results showed that all samples were positively contaminated with fungus. Three types of mushrooms that have been found include Aspergillusniger, Aspergillusflavus, and Candida sp. AbstrakMinat masyarakat terhadap bumbu giling yang semakin meningkat menyebabkan produsen bumbu giling semakin banyak. Produsen sering mengabaikan mutu bahan baku, kebersihan tempat dan sanitasi pasar yang tidak memadai menjadikan potensi kontaminasi jamur pada bumbu giling meningkat. Tujuan penelitian ini adalah untuk mengetahui jamur yang mencemari bumbu giling cabai merah dan kunyit di Pasar Pasir Gintung Bandar Lampung. Penelitian ini dilakukan pada bulan Maret 2018, menggunakan enam sampel cabai merah giling dan enam sampel kunyit giling. Sampel tersebut didapatkan dari pedagang bumbu giling yang ada di lingkungan Pasar Pasir Gintung. Analisis kontaminasi jamur dilakukan dengan metode cawan gores (streak plate). Hasil penelitian menunjukkan bahwa semua sampel positif terkontaminasi jamur. Tiga jenis jamur yang berhasil ditemukan antara lain, Aspergillus niger, Aspergillus flavus,dan Candida sp 
Analisis Kualitas Teh Kombucha Berdasarkan Jenis Teh Yang Digunakan Kamelia, Marlina; Winandari, Ovi Prasetya; Supriyadi, Supriyadi; Meirina, Meirina
ORGANISMS: JOURNAL OF BIOSCIENCES Vol. 3 No. 1 (2023): Organisms: Journal of Biosciences
Publisher : Pusat HKI, Paten, dan Publikasi Ilmiah Universitas Islam Negeri Raden Intan Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/organisms.v3i1.16391

Abstract

Tea is a type of plant that is often used as an ingredient in functional drinks. Based on the method of processing the leaves after harvest, they are divided into black tea, white tea, green tea, yellow tea, oolong tea, and pu erh. Kombucha tea is one example of a functional tea-based drink. Kombucha tea is made by fermenting a tea solution that has been given sugar using a microbial starter in the form of SCOBY (Symbiotic Culture of Bactery and Yeast). This fermentation is generally for 8-12 days. This study aims to analyze the quality of kombucha tea with different tea base ingredients. This type of research is a quantitative experimental design with a completely randomized design (CRD) using 4 variations of tea, namely white tea, black tea, green tea, and oolong tea. The parameters analyzed included total acid (%), pH value, vitamin C content (mg/ml), antioxidant activity, thickness of nata, and organoleptic test. This study shows that different types of tea affect the quality of kombucha tea. The highest levels of vitamin C in white tea were 5,81 mg/ml; The highest total acid content in green tea was 1.44%; The lowest pH in black tea is 3.51; the highest antioxidant activity in white tea was 92,29%; the highest thickness of nata in black tea was 0.72 cm; Organoleptic test for the most preferred aroma was white tea (6.9), the most preferred color was green tea (7.54), while the most preferred flavor was green tea (7.24). AbstrakTeh merupakan salah jenis tanaman yang sering digunakan sebagai bahan minuman fungsional.  Teh berdasarkan cara memproses daunnya setelah panen dibedakan menjadi teh hitam (black tea), teh putih (white tea), teh hijau (green tea), teh kuning (yellow tea), teh oolong (oolong tea), dan teh pu erh (pu erh tea). Teh kombucha adalah salah satu contoh minuman fungsional berbahan dasar teh. Teh kombucha dibuat dengan memfermentasi larutan teh yang telah diberi gula menggunakan starter mikroba berupa SCOBY (Symbiotic Culture of Bactery and Yeast). Fermentasi ini umumnya selama 8-12 hari. Penelitian ini bertujuan untuk menganalisis kualitas teh kombucha dengan bahan dasar teh yang berbeda. Jenis penelitian ini adalah eksperimental kuantitatif yang dirancang dengan Rancangan Acak Lengkap (RAL) menggunakan 4 variasi teh yaitu teh putih, teh hitam, teh hijau, dan teh oolong.  Parameter yang dianalisis meliputi total asam (%), nilai pH, kadar vitamin C (mg/ml),  aktivitas antioksidan, ketebalan nata, serta uji organoleptik.  Penelitian ini menunjukkan bahwa jenis teh yang berbeda mempengaruhi kualitas teh kombucha.  Kadar vitamin C tertinggi pada teh putih sebesar 5,81 mg/ml; kadar total asam tertinggi pada teh hijau sebesar 1,44 %; pH terendah pada teh hitam sebesar 3,51; aktivitas antioksidan tertinggi pada teh putih sebesar 92,29%; ketebalan nata tertinggi pada teh hitam sebesar 0,72 cm; uji organoleptik untuk aroma paling disukai yaitu teh putih (6,9), warna paling disukai yaitu teh hijau (7,54), sedangkan rasa  yang paling disukai yaitu teh hijau (7,24). 
THE EFFECT OF LIQUID ORGANIC FERTILIZER (LOF) DERIVED FROM LEUCAENA LEAVES (Leucaena leucocephala) AND PINEAPPLE PEELS (Ananas comosus L.) ON PAK CHOI (Brassica rapa subsp. chinensis) GROWTH Yosilia, Rani; Joevira, Ayu Ela; Winandari, Ovi Prasetya
JURNAL AGROTROPIKA Vol. 24 No. 2 (2025): Jurnal Agrotropika Vol 24 No 2, Oktober 2025
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ja.v24i2.10407

Abstract

Rapid population growth and increasing demand for high-quality food drive the need for innovation in the agricultural sector. The main challenge faced is how to enhance production efficiency and the quality of agricultural yields sustainably. Pak choi, one of the fast-growing crops in Indonesia, requires special attention through various innovations to support its optimal growth. One of the key factors in pak choi growth is fertilization. However, the continuous use of synthetic fertilizers can damage soil fertility. As a sustainable alternative, Liquid Organic Fertilizer (LOF) has been developed from recycled green waste, specifically Leucaena leaves and pineapple peels. This study aims to evaluate the effects of LOF application derived from these organic waste materials on pak choi growth. This research was conducted in Sugih Waras Village, Belitang Mulya District, East OKU Regency. The research method used was a Completely Randomized Design (CRD) with 5 treatments and 3 replications. Data were analyzed using ANOVA and further tested with HSD at a 5% significance level. The results showed that the application of LOF had the best effect in the treatment was 45 ml LOF/polybag, with plant height reaching 21 cm, 23 leaves, root length of 15 cm, fresh plant weight of 116 grams, and dry plant weight of 12.1 grams.
Isolation and Identification of Gut Bacteria from Mealworm (Tenebrio molitor) with Potential for Microplastic Degradation Irbah, Istiana; Kamelia, Marlina; Winandari, Ovi Prasetya
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 11, No 2: Jurnal Pembelajaran Dan Biologi Nukleus June 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v11i2.7496

Abstract

Background: Plastic that accumulates in the environment over extended periods can fragment into smaller particles known as microplastics. The uncontrolled buildup of microplastics poses significant risks, including harmful health effects on living organisms and negative impacts on ecosystems. One promising sustainable solution under investigation is the use of gut bacteria from mealworm (Tenebrio molitor) for plastic biodegradation. This study aims to identify the gut bacterial species involved in degrading plastics ingested by mealworm fed with Polystyrene (PS), Polyethylene (PE), and Polyethylene Terephthalate (PET), and to evaluate the degradation rate exhibited by these bacteria. Methodology: Bacterial isolation was carried out from the gut of mealworm that were fed plastic for 30 days, using Mineral Salts Medium (MSM) as a selective medium, followed by testing the plastic degradation potential of the isolated gut bacteria. The microbial species involved were identified using the VITEX-2 Compact System. Findings: Bacteria isolated from the digestive tract of mealworm showed significant potential in degrading plastics. Pseudomonas aeruginosa was found in PS and PE treatments with degradation rates of 14.4% and 44.4%, respectively, while Aeromonas salmonicida was identified in the PET treatment with a degradation rate of 16.3%. Contribution: These findings highlight the role of mealworm gut microbes in degrading PS, PE, and PET, supporting their potential as eco-friendly biodegradation agents
Co-Authors Ardiana, Nice Aulia Novitasari Aulia Ulmillah AYU RAHMAWATI Carolin, Lili Anisa Dwijowati Asih Saputri Fatimah, Eis Fitri Handayani Irbah, Istiana Joevira, Ayu Ela Khusniyah, Lailatul Marlina Kamelia Meirina, Meirina Nahari, Fadhilah Savana Nurun Nurhaida Widiani Oktaria, Oktaria Pradana, Satria Adi Pratiwi, Retno Rani Yosilia Rizki, Erika Puspita Shinta Anisya Supriyadi Supriyadi