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Kurniahu, Hesti
Prodi Biologi FMIPA Universitas PGRI Ronggolawe Tuban
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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Diversifikasi produk untuk meningkatkan variasi minuman telang Kampung Proklim Kelurahan Baturetno Kabupaten Tuban Jawa Timur melalui teknik fermentasi Hesti Kurniahu; Muhammad Rizza Pahlevi; Annisa Rahmawati
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

Abstract

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
Inventarisasi Tumbuhan Pionir Lahan Bekas Tambang Kapur Di Kecamatan Rengel Kabupaten Tuban Jawa Timur Riska Andriani; Hesti Kurniahu; Sriwulan Sriwulan
Biotropic : The Journal of Tropical Biology Vol. 3 No. 1 (2019): Biotropic, Volume 3, Nomor 1, 2019
Publisher : Program Studi Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29080/biotropic.2019.3.1.56-61

Abstract

Environmental damage included the limestone mining process would remove the topsoil layer, reduce fertility, reduce microbial diversity and eliminate the vegetation that growth above it. Naturally, pioneer plants could grow to replace lost plants. Pioneer plants can be used as a reference for land recovery because these plants could grow on damaged land because they are associated with Plant Growth Promoting Rhizobacteria (PGPR). In addition, the presence of pioneer plants could inhibit soil erosion due to its root ability to hold the soil from scouring water. This study aimed to determine the characteristics of the initial natural succession process, namely the pioneer post-limestone mining community. This research was conducted by purposive random sampling method at three mining locations, namely Banjaragung Village, 5 years after mine, Maibit Village, 8 years after mine, and Rengel Village, 7 years after mine. Samples were taken for each of the 10 plots of 1x1 m size. The results of this study obtained 5 types of plants with the highest INP, namely: Lamium barbatum, Chromolena odoratum, Tridax procumbens, Waltheria indica, and Digitaria sanguinalis. While the highest diversity index is in the Village of Maibit, Rengel Sub-District, Tuban Regency after 8 years post-mining, which is 2.54.
Keanekaragaman Olahan Makanan Tradisional Berbahan Dasar Singkong Di Desa Lodan Kulon Kecamatan Sarang Kabupaten Rembang: Mujtahidah, Amilatul; Kurniahu, Hesti
BIOSAPPHIRE: Jurnal Biologi dan Diversitas Vol 4 No 2 (2025): BIOSAPPHIRE
Publisher : Program Studi Biologi, Fakultas Sains dan Teknologi, UNIPAR JEMBER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31537/biosapphire.v4i2.2492

Abstract

Singkong adalah komoditas pertanian vital di Indonesia dengan potensi besar sebagai sumber pangan lokal. Desa Lodan Kulon, yang terletak di Kecamatan Sarang, Kabupaten Rembang, terkenal akan kekayaan olahan pangan tradisional dari singkong yang menjadi bagian tak terpisahkan dari kehidupan budaya dan ekonomi masyarakatnya. Studi ini bertujuan untuk mengidentifikasi dan menguraikan ragam sajian tradisional berbahan dasar singkong yang ditemukan di Desa Lodan Kulon, serta menelaah peluang pengembangannya. Penelitian ini menggunakan pendekatan deskriptif kualitatif, dengan metode pengumpulan data melalui observasi langsung, wawancara mendalam, dan dokumentasi. Temuan riset menunjukkan adanya lebih dari sepuluh jenis makanan tradisional singkong di Desa Lodan Kulon, antara lain tape, tiwul, getuk, cemplon, lemet, sayur daun singkong muda, gatot, keripik singkong kerupuk singkong, gemblong dan telo goreng. Keberagaman ini merefleksikan inovasi masyarakat dalam mengubah singkong menjadi aneka hidangan dengan cita rasa dan karakteristik unik. Potensi pengembangan olahan singkong ini sangat besar, baik untuk meningkatkan nilai ekonomi maupun melestarikan warisan kuliner lokal.
Characterization and Formulation of Butterfly Pea Flower Drinks (Clitoria ternatea L.) Fermented by Pineapple Peel based on Organoleptic Attributes and Gen-Z Acceptance Muhammad Rizza Pahlevi; Hani Widhianata; Hesti Kurniahu
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

Abstract

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
Role of Leguminosae Root Fermentation on Vegetative Growth of Cayenne Pepper (Capsicum frutescens L.) after Flooding Stress Hesti Kurniahu; Muhammad Rizza Pahlevi; Riska Andriani
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

Abstract

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
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