Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Pro-Life Edumatsains
Marina Silalahi
Dosen Pendidikan BiologiUniversitas Kristen Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Mathematics Physics

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
CURCULIGO LATIFOLIA DRYAND. EX W.T.AITON (POTENSI PEMANFAATAN SEBAGAI OBAT TRADISIONAL DAN PEMANIS ALAMI) Marina Silalahi
EduMatSains : Jurnal Pendidikan, Matematika dan Sains Vol. 8 No. 1 (2023): Juli
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/edumatsains.v8i1.4731

Abstract

Curculigo latifolia (Hypoxidaceae) is a type of Indonesian Indogenous plant which is easily found in various landscapes such as gardens, forests and has started to be cultivated in yards. This study aims to explain the potential of C. latifolia as a natural sweetener and its use as a traditional medicine and its bioactivity. The research method was carried out using library research, especially articles that can be accessed online using the keywords C. latifolia, uses C. latifolia and bioactivity of C. latifolia. C. latifolia has a morphology similar to that of a small palm which is used as a source of fibre, confectionery and traditional medicine. In traditional medicine C. latifolia is used to treat cancer, diabetes mellitus, tumor, eye infections, bacterial infections, fever, osteoporosis, anti-obesity and cardiovascular injuries. The C. latifolia fruit and seeds have great potential to be developed as a natural sweetener instead of sugar. The sweet taste of C. latifolia fruit is related to the content of curculin protein and neoculin protein.
Studi Etnobiologi dalam Makanan Tradisional Garang Asem di Desa Dimoro Kabupaten Grobogan Jawa Tengah Aulia Septiani; Marina Silalahi
Pro-Life Vol. 11 No. 1 (2024): Maret
Publisher : Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/pro-life.v11i1.5216

Abstract

Traditional food is local wisdom passed down from generation to generation, including ayam garang asem (a type of chicken curry with a very prominent sour taste). The aim of this research is the diversity of plants used to make garang asem and the process of making it. The research method uses an ethnobotanical approach through surveys and semi-structured interviews. Data was analyzed qualitatively. Ayam garang asem is one of the traditional Javanese ethnic foods in Gumuro village with the main flavors being spicy (garang) and tamarind (asem). The taste of tamarind chicken comes from the plants used, namely spicy (chili) and tamarind (starfruit). It was found that 11 species (12 local name) belonging 8 families and 10 genera of plants were used as ingredients to prepare tamarind chicken. Plants are dominated by the Solanaceae family (4 species), followed by Liliaceae (2 species), the rest are one species for each family. The use of starfruit and bay leaves has great potential to be developed as cooking spices because they have antimicrobial bioactivity so they have great potential to be developed as natural food preservatives.
Co-Authors Aulia Septiani