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All Journal El-Hayah : Jurnal Biologi Agrovigor: Jurnal Agroekoteknologi Biota Bioeksperimen: Jurnal Penelitian Biologi PENA SAINS Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) BIOMA Jurnal Pertanian Terpadu Briliant: Jurnal Riset dan Konseptual BIOTROPIC The Journal of Tropical Biology SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Biosel: Biologi Science and Education Edubiotik : Jurnal Pendidikan, Biologi dan Terapan GERVASI: Jurnal Pengabdian kepada Masyarakat AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Pembelajaran dan Biologi Nukleus Jurnal EnviScience (Environment Science) Bioscientist : Jurnal Ilmiah Biologi DedikasiMU: Journal of Community Service ASEAN Journal of Empowering Community Biology Natural Resources Journal BIOSAPPHIRE: Jurnal Biologi dan Diversitas Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Bioma : Jurnal Biologi dan Pembelajaran Biologi

Kurniahu, Hesti

Prodi Biologi FMIPA Universitas PGRI Ronggolawe Tuban

Author-ID : 670359

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Role of Leguminosae Root Fermentation on Vegetative Growth of Cayenne Pepper (Capsicum frutescens L.) after Flooding Stress Kurniahu, Hesti; Pahlevi, Muhammad Rizza; Andriani, Riska
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 10, No 3: Jurnal Pembelajaran Dan Biologi Nukleus November 2024
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v10i3.6349

Flooded cayenne pepper (Capsicum frutescens L.) experiences oxidative stress causing growth disturbances, delayed and reduced yields, and even death. The success of cayenne pepper in the recovery process determines the overall success of cayenne cultivation after flooding stress. Leguminosae roots are associated with rhizosphere bacteria which are beneficial for the recovery process of cayenne pepper after flooding stress. This research used a Completely Randomized Design (CRD) with 5 treatments, namely T1 cayenne pepper without flooding and biofertilizer, T2 cayenne peppers without flooding and biofertilizer applied, T3 cayenne peppers flooded without biofertilizer application, T4 cayenne peppers flooded and 50% biofertilizer applied, T5 cayenne peppers flooded and 100% biofertilizer applied. Partial flooding was carried out for 48 hours and biofertilizer application was carried out after 24 hours of drainage. The results showed that the application of biofertilizer had a significant effect on the vegetative growth of cayenne pepper after flooding stress on the parameter of average number of leaves when applying 100% biofertilizer. This research concludes that Leguminosae root fermentation plays a role in the vegetative growth of cayenne pepper after flooding stress, so it has the potential to be used as a biofertilizer

PENDAMPINGAN PENGEMBANGAN POTENSI DESA NGREJENG KECAMATAN GRABAGAN KABUPATEN TUBAN SEBAGAI OBJEK DESTINASI ETNOWISATA MELALUI PENGUATAN POKDARWIS RENGIT ASRI Musrifah, Sri; Kurniahu, Hesti; Putri, Rizca Yunike; Juliansa, Egita Manda Putri; Setyawan, Heru; Febrianti, Ossy; Al-Muhtadhi, M. Zain; Wandani, Yuni Tri; Setiawan, Sony; Rodliyah, Nur Afifatur; Asysidiqi, Moch. Hasybi
Amaliah: Jurnal Pengabdian Kepada Masyarakat Vol 8 No 2 (2024): Amaliah Jurnal: Pengabdian kepada Masyarakat
Publisher : LPPI UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v8i2.3495

Desa Ngrejeng Kecamatan Grabagan Kabupaten Tuban memiliki destinasi etnowisata berupa Makam Mbah Shodiqo yang telah dikenal dan dikunjungi oleh masyarakat baik dari dalam maupun luar Tuban. Desa Ngrejeng juga memiliki potensi yang belum banyak digali diantaranya potensi pertanian dan peternakan, atraksi budaya, bentang alam dan kuliner. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk melakukan penguatan kepada Pokdarwis Rengit Asri Desa Ngrejeng untuk mengembangkan potensi desa sebagai Objek Destinasi Tujuan Wisata (ODTW) terpadu dengan Makam Mbah Shodiqo. Metode yang digunakan dalam pendampingan kepada masyarakat ini adalah Focus Group Discussion (FGD). Tim PKM bersama mitra melakukan diskusi dua arah untuk menggali potensi desa dan kendala pengembangannya menjadi ODTW. Hasil dari kegiatan Pengabdian kepada Masyarakat ini adalah Pokdarwis Rengit Asri mendapatkan peningkatan pengetahuan dan motivasi untuk mengelola potensi desa sebagai ODTW. Selain itu kegiatan ini juga membuka peluang untuk meningkatkan keterampilan Pokdarwis Rengit Asri terkait dengan pengelolaan desa wisata.

Exploration the Gastronomic Characteristics of Traditional Dishes in Tuban Regency, East Java, Indonesia Andriani, Riska; Kurniahu, Hesti; Rahmawati, Annisa
El-Hayah:Jurnal Biologi Vol 10, No 1 (2024): EL-HAYAH (VOL 10, NO 1 September 2024)
Publisher : Program Study of Biology, Science and Technology Faculty, UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v10i1.30510

Traditional dishes are part of cultural preservation and serve as a regional identity. Therefore, research is needed on traditional dishes, specifically the traditional dishes of Tuban, with a focus on ethnobiology and culinary culture, taste, nutritional aspects, and health. This study aims to explore and analyze the traditional dishes of Tuban from a gastronomic perspective, to provide guidance on the presentation and consumption of these dishes to ensure they do not negatively impact health, thus contributing to the welfare and preservation of traditional cuisine. This research is qualitative in nature, aiming to examine the diversity of dishes and their ingredients, traditional processing methods and technologies used, cultural enculturation, taste, historical and traditional elements, as well as the perceptions and appreciation of local communities in Tuban Regency, East Java Province, towards traditional dishes. The data sources include the local Tuban community, tourists, traditional dish makers from Tuban, academics, and information from other researchers. The research objects are traditional Tuban dishes. The results indicate that there are 27 main types of ingredients characteristic of Tuban's traditional dishes, which consist of both animal and plant sources. Preparation methods before processing these key ingredients traditionally include fermentation, boiling, pounding, slicing, smoking, and drying. The processing methods for Tuban's traditional dishes are fermentation, boiling, steaming, frying, and sautéing. Traditional technologies used in processing these dishes include bumbung for tapping and fermenting palm sap and hirik for clay smoking in making ampo snacks. The dominant flavors of Tuban's traditional dishes are sweet, sour, salty, spicy, and savory.

Pemberian PGPR Indigen untuk Pertumbuhan Kacang Tanah (Arachis hypogaea L.) Varietas Lokal Tuban pada Media Tanam Bekas Tambang Kapur kurniahu, hesti; wulan, sri; andriani, riska
Jurnal EnviScience (Environment Science) Vol. 2 No. 2 (2018)
Publisher : Universitas Islam Lamongan

Kacang tanah (Arachys hypogaea L.) varietas lokal Tuban merupakan salah satu tanaman budidaya yang memiliki potensi ditanam pada lahan marginal bekas tambang kapur karena memiliki adaptasi yang tinggi pada kondisi kering dan alkali. Secara biologi, fisika dan kimia lahan bekas tambang kapur memiliki kesuburan tanah yang rendah. Salah satu upaya untuk meningkatkan kesuburannya adalah dengan menggunakan pupuk hayati yang adaptifÂ pada kondisi lahan bekas tambang kapur. Tujuan dari penelitian ini adalah untuk mengetahui potensi pemanfaatan PGPR dari tanaman pioneer yang tumbuhÂ di lahan bekas tambang kapur terhadap pertumbuhan vegetatifÂ kacang tanah (Arachys hypogaea L.) varietas lokal Tuban pada media tanam bekas tambang kapur. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (25%, 50%, 75% dan 100%) dan satu kontrol (0%) masing-masing lima kali ulangan. Hasil penelitian ini menunjukkan bahwa berdasarkan uji MANOVA pemberian berbagai konsentrasi PGPR tidak memberikan pengaruh yang signifikan terhadap tinggi dan jumlah daun tanaman.Â Sementara berdasarkan uji statistik korelasi Spearman memiliki korelasi yang signifikan terhadap warna daun. Semakin tinggi konsentrasi PGPR yang diberikan menghasilkan warna daun yang semakin hijau berdasarkan skala Leaf Colour Chart (LCC).

PENGGUNAAN ARANG AKTIF, ARANG TONGKOL JAGUNG, PGPR DAN CAIRAN RUMEN SAPI PADA PROSES PRA PENGOMPOSAN KERTAS BEKAS BERTINTA Rahmawati, Annisa; Kurniahu, Hesti; Sriwulan, Sriwulan
Biosel Biology Science and Education Vol. 10 No. 1 (2021): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

The process of composting inked waste paper can be done because inked waste paper contains organic material in the form of cellulose, hemicellulose, lignin and ash compounds. But unlike other organic materials inked used paper has undergone various chemical processes in its manufacture so it needs to be done soaking treatment in advance to reduce the content of various chemicals. In this case inked scrap paper is soaked with distilled water added with activated charcoal, corn cobs charcoal, PGPR and rumen liquid. The PGPR was then added to a phosphate buffer of pH 7 and incubated for 7 days at room temperature without exposure to sunlight. Rumen fluid is taken at the Jenu Slaughterhouse in Tuban Regency, this liquid is taken directly after the cow is slaughtered and put into a flask then phosphate buffer pH 7 is added and incubated for 7 days at room temperature and not exposed to sunlight. Provision of activated charcoal, corn cobs charcoal and PGPR can be done in the process of precomposting inked waste paper with a cow rumen liquid starter without causing pH and temperature fluctuations. Keywords: Activated Charcoal, Corncob Charcoal, Pgpr, Rumen Liquid, Waste Paper

Struktur komunitas hama tiga kultivar cabai rawit pada pengaplikasian pestisida nabati Hesti Kurniahu; Rifa’atul Maulani; Muhammad Rizza Pahlev
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol. 5 No. 01 (2020): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Biology Education Department, Universitas Insan Budi Utomo, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v5i01.1986

The utilization of plant-based pesticides and the selection of cultivars of cayenne pepper have not been well optimized by farmers. The purpose of the study was to analyze the types of cayenne pepper pests, examine the association of cayenne pepper cultivars against pest attacks, and analyze the application of plant-based pesticides to pest visits. The research method is experimental with a completely randomized design. The samples of this study are Sret, Mhanu XR, and Cakra Hijau. The research instrument is observation sheets of pest communities before and after the application of plant-based pesticides. The type and number of pests are directly observed and identified in the laboratory. Data on the influence of cayenne pepper cultivar on pest populations were analyzed by ANOVA test while the effect of using plant-based pesticides using t-test. The results showed that pests such as Aphis sp., Polyphagotarsonemus sp., Thrips sp., Bactrocera sp. and Chrysodeixis sp.. Statistical tests showed cayenne pepper cultivar did not influence pest visits while the application of plant-based pesticides had a effect on the decrease in Thrips sp. and Aphis sp.. The conclusion of this study, namely five types of pests attack three cayenne pepper cultivars, the selection of three cayenne pepper cultivars does not affect pest visits, and the application of plant-based pesticides can reduce the number of pest visits Thrips sp. and Aphis sp. significantly.

Karakteristik Bakteri Rhizosfer Cabai Rawit (Capsicum frutescens L.) Pasca Genangan dan Aplikasi Plant Growth Promoting Rhizobacteria (PGPR) Witnawati, Witnawati; Kurniahu, Hesti
Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Vol 11 No 1 (2025): Agustus 2025
Publisher : Fakultas Matematika & Ilmu Pengetahuan Alam - Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/ejbst.v11i1.627

Bakteri tanah memiliki kemampuan sebagai agen pengkhelat senyawa beracun, penyedia unsur hara bagi tanaman, pelindung tanaman dari bakteri patogen dan penghasil zat pengatur tumbuh bagi tanaman. Genangan pada lahan pertanian menyebabkan perubahan komposisi dan aktivitas bakteri tanah. Selain itu, genangan dapat menyebabkan cabai rawit mengalami stres oksidatif. Sehingga genangan secara umum dapat menyebabkan cabai rawit mengalami gangguan pertumbuhan dan perkembangan. Meskipun secara alami cabai rawit dapat pulih dari stres genangan namun memakan waktu yang kebih lama sehingga menimbulkan kerugian bagi petani. Pemberian Plant Growth Promoting Rhizobacteria (PGPR) dapat membantu mempercepat proses pemulihan cabai rawit pasca stres genangan. Namun tidak semua bakteri dalam PGPR dapat beradaptasi terhadap kondisi lingkungan rhizosfer cabai rawit pasca genangan. Oleh karena itu penelitian ini dilakukan untuk karakterisasi bakteri di rhizosfer cabai rawit pasca genangan dan aplikasi PGPR. Metode dalam penelitian ini meliputi aklimatisasi cabai rawit di greenhouse, pembuatan larutan PGPR, penggenangan parsial cabai rawit selama 48 jam, drainase cabai rawit selama 24 jam, aplikasi larutan PGPR pada rizhosfer cabai rawit, pengambilan sampel media tanam, isolasi bakteri media tanam, purifikasi isolate bakteri, serta karakterisasi bakteri berupa pengamatan morfologi dan uji biokimia. Data yang diperoleh berupa karakteristik morfologi dan uji biokimia selanjutnya dianalasisis secara deskriptif. Hasil penelitian menunjukkan bahwa terdapat 13 isolat yang diperoleh berbentuk coccus, bacil dan coccobacil, hasil uji katalase seluruh isolat positif, 12 isolat gram positif dan 1 isolat gram negatif, respirasi (aerob 5 isolat, anaerob 4 isolat, aerob fakultatif 3 isolat dan 1 isolat aerotolerant anaerob)

Characterization and Formulation of Butterfly Pea Flower Drinks (Clitoria ternatea L.) Fermented by Pineapple Peel based on Organoleptic Attributes and Gen-Z Acceptance Pahlevi, Muhammad Rizza; Widhianata, Hani; Kurniahu, Hesti
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 11, No 3: Jurnal Pembelajaran Dan Biologi Nukleus September 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v11i3.7907

Background: Butterfly pea flowers (BPF) Clitoria ternatea were known as an antioxidant-rich functional drink ingredient at approximately 6.58 ppm. Various kinds of BPF drinks formulations had been consumed by the public, especially the older generation, due to their benefits. Meanwhile, the younger generation (Generation Z) was not familiar with these drinks and tended to enjoy soft drinks with sweet and fizzy flavors. This study formulated BPF with fermented pineapple peel (FPP) as an alternative to soft drinks. Methodology: Based on the SNI 01-2346-2006 standard, a total of 34 untrained Generation Z panelists were used to test organoleptic attributes (color, flavor, aroma, and sensation) using the Check-All-That-Apply approach and the hedonic test 5-point scale approach for panelist acceptability. Five formulations were used: BPF without sugar (A), with 10% sugar (B), (FPP + 10% sugar) (C), (BPF + FPP + 10% sugar) (D), and (BPF + FPP + 20% sugar) (E). Results: Based on Kruskal-Wallis with the Mann-Whitney further test for all organoleptic attributes, there were significant differences; the preferred color was formulation A, the aroma acceptability was neutral for all formulations, the preferred flavor was formulation E with a strong sweet and sour flavor, and for the sensation, formulation A was not preferred. The overall rating assessment showed that formulation E had the highest score due to strong sweet-sour flavor. Formulation E became the favorite drink of the panelist. This formulation could be a consideration for functional BPF drink innovation, which is the novelty of this study as an alternative to soft drinks with the Generation Z market share. Contribution: This study contributes scientifically by demonstrating that the combination of antioxidant-rich butterfly pea flower and fermented pineapple peel can be formulated into a functional drink with sensory attributes acceptable to Generation Z, thus bridging traditional herbal drinks with modern consumer preferences

Diversifikasi produk untuk meningkatkan variasi minuman telang Kampung Proklim Kelurahan Baturetno Kabupaten Tuban Jawa Timur melalui teknik fermentasi Kurniahu, Hesti; Pahlevi, Muhammad Rizza; Rahmawati, Annisa
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 5 (2025): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i5.33789

Abstrak Kelurahan Baturetno Kabupaten Tuban, Jawa Timur bersama kader lingkungan telah meraih sertifikasi kampung ProKlim utama pada tahun 2023. Salah satu upaya mitigasi dampak perubahan iklim yang dilakukan oleh kampung ini adalah dengan menanam tanaman toga di pekarangan dan ruang terbuka hijau. Tanaman telang banyak dibudidayakan di kampung ini. Kader lingkungan membina beberapa pembuat minuman herbal dari bunga telang. Namun variasi minuman bunga telang yang dihasilkan hanya telang kering dan telang mix herbal lain. Oleh karena itu Tim PKM melakukan pendampingan untuk melakukan diversifikasi produk minuman telang Kampung Proklim Baturetno melalui teknik fermentasi. Metode yang digunakan tim PKM dalam kegiatan ini adalah a) tahap pra pendampingan yaitu melakukan observasi dan wawancara untuk mendapatkan permasalahan mitra, b) tahap pendampingan yaitu dengan melakukan uji coba resep dan teknik pembuatan minuman telang terfermentasi sekaligus uji hedonik serta transfer ilmu pengetahuan dan teknologi kepada mitra terkait pembuatan minuman bunga telang terfermentasi, c) tahap pasca pendampingan yaitu dengan melakukan monitoring dan evaluasi untuk mengukur keberhasilan program. Hasil pengabdian ini yaitu pada kegiatan didapatkan resep dan teknik pembuatan minuman telang terfermentasi yang hasilnya disukai panelis. Selain itu resep dan teknik yang didapatkan sangat sederhana sehingga mudah diaplikasikan mitra. Kata kunci: baturetno; fermentasi; diversifikasi; minuman; telang. Abstract Baturetno Village, Tuban District, Tuban Regency, East Java, together with environmental cadres, has achieved the main ProKlim village certification in 2023. One of the efforts to mitigate the impact of climate change carried out by this village is by planting toga plants in yards and green open spaces. Butterfly pea plants are one of the most widely cultivated plants in this village. The neighborhood cadre has guided some people to make herbal drinks from butterfly pea flowers. However, the only variations of butterfly pea flower drinks produced are dried butterfly pea and butterfly pea mixed with other herbs.. Therefore, the PKM Team provided assistance to diversify butterfly pea drinks products in Baturetno Proklim Village through fermentation techniques. The methods used by the PKM team in this community service activity are a) the pre-support stage, namely conducting in-depth observations and interviews to get an overview of partner problems, b) the assistance stage, namely testing recipes and techniques for making fermented batterfly pea drinks as well as hedonic tests and transferring science and technology to partners related to making fermented butterfly pea flower drinks, c) the post-support stage, namely conducting monitoring and evaluation to measure the success of the program. The result of this community service was the discovery of a recipe and technique for making fermented butterfly pea drinks that were liked by the panelists.. In addition, the recipes and techniques obtained are very simple so that they are easy for partners to apply. Keywords: baturetno; fermentation; diversification; drinks; Clitoria ternatea

Potensi Tumbuhan Budidaya Lokal Dalam Jajanan Khas Tuban, Jawa Timur Andriani, Riska; Kurniahu, Hesti; Rahmawati, Annisa
Bioma : Jurnal Biologi dan Pembelajaran Biologi Vol. 9 No. 1 (2024): BIOMA: JURNAL BIOLOGI DAN PEMBELAJARAN BIOLOGI
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/bioma.v9i1.986

Penelitian ini bertujuan untuk mengekplorasi tanaman budidaya lokal di Tuban yang dimanfaatkan sebagai bahan jajanan tradisional. Penelitian ini diawali dengan survey terhadap 117 responden pada 20 Kecamatan di Kabupaten Tuban untuk mengetahui jenis jajanan tradisional khas Tuban, dan wawancara terhadap pembuat jajanan untuk mendapatkan jenis tanaman budidaya lokal dalam komposisi jajanan tradisional khas Tuban. Selanjutnya dilakukan eksplorasi dan wawancara terhadap petani, BPS dan Dinas Pertanian untuk mendapatkan data produktifitas tanaman budidaya lokal dalam komposisi jajanan tradisional khas Tuban. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa terdapat spesies Oryza sativa L., Oryza sativa L. var. glutinosa., Zea mays, Cocos nucifera, Capsicum frutescens L., Mangifera indica, Borassus flabellifer, Manihot esculenta, Allium cepa L. var. ascalonicum yang dibudidayakan di Kabupaten Tuban. Tumbuhan tersebut dimanfaatkan sebagai bahan baku, bumbu, bahan tambahan dan pembungkus jajanan. Kesimpulan penelitian ini adalah terdapat 8 jenis tumbuhan dalam komposisi 14 macam jajanan tradisional khas Tuban

Co-Authors Al Muhtadhi, Muhammad Zain Al-Muhtadhi, M. Zain Anggraini, Susanti Dhini Annisa Rahmawati Annisa Rahmawati Annisa Rahmawati Arik Umi Pujiastuti Asysidiqi, Moch. Hasybi Dwi Secrisyah, Novi Ana Elvi Melya Astutik Febrianti, Ossy Febriyanti, Ossy Hani Widhianata, Hani Haristiono, Ridlo Zendhi Heru Setyawan Ibrahim, Munawar Malik Juliansa, Egita Manda Putri Krishna Tri Sanjaya M. Bilal Awwaluddin Mario Fahmi Syahrial Miftachul Munir Muhammad Rizza Pahlev Mujtahidah, Amilatul Nadhifatun Nadhifatun Pahlevi, Muhammad Rizza Rifa’atul Maulani Rifa’atul Maulani Riska Andriani Rizca Yunike Putri Rodliyah, Nur Afifatur Setiawan, Sony Sri Musrifah Sri Musrifah Sri Wulan, Sri Sriwulan, Sriwulan Susanti Dhini Anggraini Wandani, Yuni Tri Witnawati, Witnawati

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