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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Biosfer: Jurnal Tadris Biologi Biology, Medicine, & Natural Product Chemistry Biosel: Biologi Science and Education INSIST (International Series on Interdisciplinary Research) Agroteknika Bioscientist : Jurnal Ilmiah Biologi Jurnal Penelitian Sains dan Pendidikan (JPSP) Organisms: Journal of Biosciences Environmental and Materials Jurnal Inovasi Pangan dan Gizi
Ika Listiana
Universitas Islam Negeri Raden Intan Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Energy Engineering Environmental Science Immunology & microbiology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Analisis Kandungan Klorofil pada Benih Padi Tua (Oryza Sativa L.) yang Terpapar Medan Magnet Extremely Low Frequency (ELF) pada Masa Pertumbuhan Vegetatif Saputra, Agong; Listiana, Ika; Saputri, Dwijowati Asih
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.15057

Abstract

This study aims to evaluate the effect of Extremely Low Frequency (ELF) magnetic field exposure on chlorophyll content in aged rice (Oryza sativa L.) seeds during the vegetative phase. Chlorophyll is the primary pigment in photosynthesis, playing a crucial role in light absorption and the conversion of energy into organic matter essential for plant growth. The research method used was a completely randomized design (CRD) with ELF magnetic field exposure treatments at an intensity of 0.2 mT for 3 minutes 54 seconds, 7 minutes 48 seconds, 11 minutes 42 seconds, and a control treatment without exposure. The results showed that (1) ELF magnetic field exposure for 11 minutes 42 seconds produced the highest chlorophyll a, chlorophyll b, and total chlorophyll content compared to other treatments. (2) The control treatment (P0) resulted in lower chlorophyll a, chlorophyll b, and total chlorophyll content than the P1, P2, and P3 treatments. (3) Longer exposure durations, such as in the P3 treatment, were proven to significantly increase chlorophyll content, potentially optimizing the photosynthesis process in rice plants.
Pemanfaatan Tanaman Pisang (Musa spp.): Analisis Jenis, Organ Tanaman, Dan Aplikasi Dalam Bidang Pangan, Budaya, Dan Pertanian Ulmillah, Aulia; Saputri, Dwijowati Asih; Listiana, Ika; Karina, Karina
Jurnal Penelitian Sains dan Pendidikan (JPSP) Vol 4 No 1 (2024)
Publisher : IAIN Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23971/jpsp.v4i1.7915

Abstract

Masyarakat secara luas memanfaatkan tanaman pisang (Musa spp.) dalam kehidupan sehari-hari mereka. Penelitian ini dilakukan untuk mengidentifikasi jenis-jenis tanaman pisang yang berbeda, organ tanaman yang digunakan dan aplikasinya dalam bidang pangan, budaya, dan pertanian. Metode penelitian yang digunakan adalah kualitatif, dan sampel dikumpulkan melalui teknik purposive sampling dengan kelompok informan terdiri dari 2 tokoh adat, 2 penjual pisang sebagai informan kunci, 25 warga masyarakat Desa Makarti sebagai informan utama, dan satu tokoh masyarakat sebagai informan tambahan.dan snowball sampling. Data dianalisis melalui analisis deskriptif kualitatif dan uji triangulasi digunakan untuk memastikan keakuratan data, meliputi triangulasi sumber, teknik pengumpulan data, dan waktu. Berdasarkan hasil penelitian menemukan bahwa 11 jenis pisang, yaitu janten, kepok, panjang, ambon, barlin, raja, byar, asam, awak, mas, dan susu, dimanfaatkan dalam bidang makanan, budaya, dan pertanian. Masyarakat desa Makarti menggunakan batang, buah, daun, dan bunga dari tanaman pisang. Bidang pangan, pisang digunakan sebagai bahan dasar pembuatan beberapa makanan tradisional dan daunnya dimanfaatkan sebagai pembungkus makanan. Bidang praktik budaya, pisang digunakan dalam penyembahan, cok bakal, dan seni tradisional. Bidang pertanian, pisang dapat digunakan sebagai pupuk kompos, perlindungan bibit, dan budidaya.
Formulated Pellet Feed from Cabbage Waste and Fish Meal for Local Catfish (Clarias batrachus) Yuansah, Afrika; Listiana, Ika; Supriyadi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 3 (2025): October 2025
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v10i3.11601

Abstract

Cabbage waste is household and market industry waste that contains significant nutrients, such as protein, fat, fiber, vitamins, and minerals. This waste has the potential to be utilized as animal feed, for example, for local catfish (Clarias batrachus). This study aims to utilize cabbage waste as an alternative feed. The research was conducted from April to June 2024 using a quantitative experimental method and proximate analysis on the feed, with four treatments, three replications, and a positive control. The results showed that treatment 3, with a feed dosage of 12%, was the most effective in influencing all observed parameters. This treatment resulted in a length growth of 14.22 cm, weight growth of 20.59 g, and a feed conversion ratio (FCR) of 1.73, which was better than the other treatments. The proximate analysis results indicated that the feed in treatment 3 contained 32.14% protein, 5.24% fat, and 9.30% carbohydrates.
Pemanfaatan Air Jeruk Nipis (Citrus aurantifolia) Dalam Peningkatan Kualitas Nata De Cane Marthalia, Dinda; Widiani, Nurhaida; Listiana, Ika
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.18145

Abstract

This study aimed to analyze the effect of adding lime juice (Citrus aurantifolia) on the quality of Nata de Cane. The research was conducted using a completely randomized design with five lime juice concentrations (0%, 1%, 2%, 3%, and 4%) and a constant Acetobacter xylinum starter concentration of 30%. The observed parameters included fiber content, moisture content, sugar content, vitamin C, yeast and mold counts, and organoleptic properties. The results showed that the addition of lime juice had no significant effect on fiber, moisture, and sugar content. However, there was a significant increase in vitamin C levels, from 0.45 mg/100 g in the control to 4.80 mg/100 g in the 4% treatment. The organoleptic test indicated that the 4% lime juice treatment achieved the highest scores for color, aroma, taste, and texture. These findings demonstrate that the addition of lime juice can increase vitamin C content and improve the sensory quality of Nata de Cane. Therefore, lime juice addition is effective as a natural pH regulator and nutritional enhancer in fermented food production.
Co-Authors Ade Lenty Hoya Afrida, Febrian Ahmad Mughofar Anisa Oktina Sari Pratama Aulia Ulmillah Azrial, Fahmi Butar-Butar, Alfons Dwi Putra Desi Wulandari, Desi Dwijowati Asih Saputri Eko Kuswanto Eko Nastiti Eko Pramono Endang Nurcahyani Haliatur Rahma, Haliatur Karina Karina Mahmud Rudini Marlina Marlina Marthalia, Dinda Monita, Dwi Niken Kristyanti Napitupulu, Beatrix Sofranes Nasution, Lita Natalia, Veronica Desi Nurhaida Widiani Nurkoiriyah, Nurkoiriyah Nurul Hidayat Panggabean, Siti Munawarah Putri, Okta Angelia Qudsiyah, Mir’atul Retna Astuti Kuswardani Rochmah Agustrina Sahdan, Fahrizal Saipul Sihotang Saputra, Agong Saragih, Magdalena Sari Pratama, Anisa Oktina Supriyadi Trizelia . Yuansah, Afrika