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Suci Wulandhani
Universitas Patompo

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PEMANFAATAN DAGING BUAH PALA (MYRISTICA FRAGRANS) SEBAGAI BAHAN BAKU PEMBUATAN PRODUK MINUMAN PENGHANGAT TUBUH HASIL FERMENTASI RAGI (SACCHAROMYCES CEREVISIAE) Arnolda Peren; Suci Wulandhani; Maisya Zahra Al-Banna
Jurnal Biogenerasi Vol. 11 No. 1 (2026): Volume 11, no 1, 2026, (Januari - Maret 2026)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v11i1.7926

Abstract

This study aims to detemine how to use of nutmeg (Myristica fragrans) as a raw material for making a body warming beverage product fermented by yeast (Saccharomyces cerevisiae), measure their alcohol content and to see the public’s interest in nutmeg fermented product. Sampling was carried out in Rubit Village Hewokloang district, Sikka regency, East Nusa Tenggara and alcohol content measurements were carried out at the Makassar health Laboratory center. Nutmeg that has been fermented by giving yeast with various treatment, namely sampel A (6 grams, sample B (10 grams) and sample C (20 grams). Fermentation was carried out for 72 hours then the alcohol content was then measured and an organoleptic test were carried out on color, teste and flavor was conducted involving 50 panelists. From the result of the organoleptic tests, the panelists preferred the fermented nutmeg drink in sample B namely with the addition of 10 grams of yeast and generally fell into the category of “fairly interesting/liked” with percentages from 41% to 60%. Meanwhile the alcohol content of each sample showed values of 6,78% for sample A, 6,99% for sample B and 7,21% for sample C. This shows that the more yeast added the higher the ethanol (alcohol) content, the longer fermentation time, then the number of microoganisms decreased.
EFEKTIVITAS MODEL PEMBELAJARAN KOOPERATIF TIPE THREE STEEP INTERVIEW DALAM PEMBELAJARAN BIOLOGI : STUDI LITERATUR Suci Wulandhani; Maisya Zahra Al-Banna; Elfrida Doni
Jurnal Biogenerasi Vol. 11 No. 3 (2026): Juli - September 2026
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/pjtphj37

Abstract

This study aims to examine trends in the implementation and effectiveness of the Three Step Interview cooperative learning model through a literature review of previously published research. The study employed a systematic search and selection of 40 scientific articles retrieved from Google Scholar, the Directory of Open Access Journals (DOAJ), SINTA accredited national journals, conference proceedings and other academic sources that met the predefined inclusion criteria. The review was limited to junior secondary schools, senior high schools, vocational high schools and higher education institutions, as the Three Step Interview cooperative learning model has been more widely implemented at these educational levels. The selected articles were subsequently classified according to their research characteristics and analyzed using a qualitative descriptive approach to identify patterns, similarities and differences in the research findings. The implementation of the Three Step Interview model was most frequently reported at the senior high school level (47.5%), followed by junior secondary school (25%), higher education institutions (17.5%) and vocational high school (10%). Across subject areas, the model was predominantly implemented in english and mathematics. The findings of the literature review indicate that the Three Step Interview model is effective in improving learning outcomes, communication skills, speaking skills, reasoning ability, learning motivation and student engagement in the learning process across different educational levels. Therefore, the Three Step Interview model can be recommended as an innovative instructional alternative that supports the implementation of student-centered learning