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All Journal KLOROFIL: Jurnal Ilmu Biologi dan Terapan KLOROFIL: Jurnal Ilmu Biologi dan Terapan Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora
Desi Nurlita
Universitas Islam Negeri Sumatera Utara
Religion Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media

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Pendidikan Multikultural: Dalam Perspektif Filsafat Pendidikan Islam Citra Partika Dwi; Desi Nurlita; Azizah Hanum
Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, dan Sosial Humaniora Vol. 2 No. 1 (2024): Februari: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, dan Sosial Humaniora
Publisher : Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/atmosfer.v2i1.652

Abstract

Thisi researchi aimsi toi analyzei multiculturali educationi fromi thei perspectivei ofi Islamici educationali philosophy.i Thisi researchi usesi ai qualitativei researchi methodi basedi oni libraryi research.i Thei maini sourcei fori thisi researchi isi Islamici educationali literaturei basedi oni philosophy.i Thei naturei ofi thisi researchi itselfi isi descriptive-i analysis.i Thei datai collectioni techniquei ini thisi researchi usesi thei libraryi researchi method,i namelyi libraryi study.i Thei resulti ofi thisi writingi isi thati educationi isi ai processi ofi humanizingi humansi soi thati humansi arei expectedi toi bei ablei toi understandi themselves,i otheri people,i naturei andi theiri culturali environment.i Educationi andi multiculturalismi arei solutionsi toi diversei culturali realitiesi asi ai processi ofi developingi alli potentiali thati respectsi pluralityi andi heterogeneity.i Thei essencei ofi multiculturalismi isi culturei andi recognitioni ofi culturali diversityi asi welli asi ai responsei toi acceptingi diversei culturali realities.i Islami isi ai religioni thati isi noti basedi oni culture,i buti hasi ai concepti ofi howi itsi peoplei arei culturedi andi havei goodi morals.i Islamici culturei isi ai procedurei thati refersi toi Islamici principles.i Islamici culturei itselfi isi purelyi basedi oni thei Korani andi Hadith.
Pengaruh Penambahan Sari Lemon Terhadap Fermentasi Acar (Pickled Cucumber) Timun Berbasis Probiotik Desi Nurlita
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 9, No 1 (2025): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v9i1.27903

Abstract

The purpose of this study is to illustrate how adding lemon juice affects the fermentation process of cucumber pickles made with probiotics. A mixture of lemon juice, water, and salt was used to carry out the fermentation process. At room temperature, fermentation was carried out for seven days. Changes in pH, solution color, aroma, and the physical state of the cucumbers during fermentation were among the criteria that were noted. According to the findings, the pH progressively dropped from 5.6 on the first day to 4.2 on the seventh, suggesting that lactic acid bacteria activity was creating an acidic environment. The proper fermentation process is indicated by the solution's hue changing to a lighter shade and the emergence of a distinctive sour fermentation fragrance.
Pengaruh Penambahan Sari Lemon Terhadap Fermentasi Acar (Pickled Cucumber) Timun Berbasis Probiotik Desi Nurlita
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 9, No 1 (2025): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v9i1.27903

Abstract

The purpose of this study is to illustrate how adding lemon juice affects the fermentation process of cucumber pickles made with probiotics. A mixture of lemon juice, water, and salt was used to carry out the fermentation process. At room temperature, fermentation was carried out for seven days. Changes in pH, solution color, aroma, and the physical state of the cucumbers during fermentation were among the criteria that were noted. According to the findings, the pH progressively dropped from 5.6 on the first day to 4.2 on the seventh, suggesting that lactic acid bacteria activity was creating an acidic environment. The proper fermentation process is indicated by the solution's hue changing to a lighter shade and the emergence of a distinctive sour fermentation fragrance.
Co-Authors Azizah Hanum Citra Partika Dwi