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All Journal Jurnal Agrotech Jurnal Ilmiah Kampus Mengajar Jurnal Akademika Kimia
Mufida
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Agriculture, Biological Sciences & Forestry Chemistry Education

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KEMAMPUAN DAYA SIMPAN DAN DAYA TUMBUH Trichoderma asperellum TR3 DALAM BERBAGAI KEMASAN Ratnawati; Arfan; Jaya, Kasman; Mufida
Jurnal Agrotech Vol 13 No 1 (2023)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/agrotech.v13i1.112

Abstract

Penelitian ini bertujuan untuk mengetahui viabilitas dan daya simpan formulasi bubuk cendawan Trichoderma asperellumTR3 dalam berbagai kemasan. Penelitian ini dilaksanakan di Laboratorium Fakultas Pertanian Universitas Alkhairaat Palu, yang berlangsung pada bulan Januari 2022 sampai Juni 2022. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan kombinasi perlakuan K1 = Aluminium Foil; K2 = Botol; K3 = Plastik Cetik, masing-masing diulang 3 kali sehingga terdapat 9 unit kombinasi perlakuan. Berdasarkan hasil pengamatan endapan menunjukkan bahwa pada kemasan botol memberi hasil lebih kecil dengan nilai rerata 47,6% dibanding dengan kemasan aluminium foil yang memiliki nilai rerata 52,8% dan plastik cetik 64,4%. Nilai rata-rata endapan tersebut menunjukkan persentase yang baik untuk dijadikan sebagai bahan dasar formulasi cendawan T.asperellum TR3 dalam berbagai kemasan. Sedangkan hasil pengamatan viabilitas menunjukan bahwa kemasan alumini um foil memberi hasil viabilitas dan daya simpan cendawan T.asperelum TR3 yang lebih baik pada pengamatan 10 MSI, meskipun berpengaruh tidak nyata dengan pengamatan lainnya.
The Use Of “Movie Watch” Activities In Improving Students’ English Speaking Ability In the Front of Class Mufida; Prayitno, Harun Joko; Wicaksono, Bayu Hendro
Jurnal Ilmiah Kampus Mengajar Vol. 4, No. 2, Oktober 2024
Publisher : Asosiasi Lembaga Pendidikan Tenaga Kependidikan Perguruan Tinggi Muhammadiyah Aisyiyah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56972/jikm.v4i2.174

Abstract

English language skills are very necessary to face the era of society 5.0. Currently, Indonesia is ranked 81st out of 111 countries in the world, so there is an urgency to improve students' English-speaking skills. The aim of this research is to improve students' English-speaking skills through watching movies. This research activity involved 24 third-grade students at Pajang III State Elementary School Laweyan. This research was carried out for one month, from October 10 to November 7, 2023. The research method was classroom action research (CAR), with a qualitative and quantitative approach. The data analysis technique used in this research uses the Miles and Huberman model, which consists of: 1) data collection; 2) data reduction; 3) pre-presentation or display of data; and 4) drawing conclusions. The result of this research shows that students English speaking skills improved in every aspect from the pretest to posttest stages through the use of movie watching activities. The implementation of this research was carried out by asking students to read one sentence of dialogue in the movie, then the researcher would show the movie so that students knew the correct way to pronounce it. By utilizing movie watching activities, it can stimulate students ability to pronounce words more crearly and with this activity students have new experiences in learning english at school.
KEMAMPUAN DAYA SIMPAN DAN DAYA TUMBUH Trichoderma asperellum TR3 DALAM BERBAGAI KEMASAN Ratnawati; Arfan; Jaya, Kasman; Mufida
Jurnal Agrotech Vol. 13 No. 1 (2023)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/agrotech.v13i1.112

Abstract

Penelitian ini bertujuan untuk mengetahui viabilitas dan daya simpan formulasi bubuk cendawan Trichoderma asperellumTR3 dalam berbagai kemasan. Penelitian ini dilaksanakan di Laboratorium Fakultas Pertanian Universitas Alkhairaat Palu, yang berlangsung pada bulan Januari 2022 sampai Juni 2022. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan kombinasi perlakuan K1 = Aluminium Foil; K2 = Botol; K3 = Plastik Cetik, masing-masing diulang 3 kali sehingga terdapat 9 unit kombinasi perlakuan. Berdasarkan hasil pengamatan endapan menunjukkan bahwa pada kemasan botol memberi hasil lebih kecil dengan nilai rerata 47,6% dibanding dengan kemasan aluminium foil yang memiliki nilai rerata 52,8% dan plastik cetik 64,4%. Nilai rata-rata endapan tersebut menunjukkan persentase yang baik untuk dijadikan sebagai bahan dasar formulasi cendawan T.asperellum TR3 dalam berbagai kemasan. Sedangkan hasil pengamatan viabilitas menunjukan bahwa kemasan alumini um foil memberi hasil viabilitas dan daya simpan cendawan T.asperelum TR3 yang lebih baik pada pengamatan 10 MSI, meskipun berpengaruh tidak nyata dengan pengamatan lainnya.
Soybean Tempeh: Effect of Yeast Concentration and Fermentation Duration on Organoleptic Test as a Learning Resource Mufida; Santoso, Tri; Pulukambang, Sri H. V.; Ahmar, Dewi S.
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp70-76

Abstract

Tempeh is a traditional Indonesian fermented food known for its high nutritional value. This study sought to assess the impact of yeast concentration and fermentation length on moisture content, protein content, and organoleptic evaluation of yellow soybean tempeh sourced from Tojo Una-Una, Poso, and Palu. The research included a 3 × 3 factorial design incorporating yeast concentrations of 1, 2, and 3 grams, alongside fermentation durations of 30, 48, and 72 hours. The moisture content was assessed using the gravimetric method, the protein content was determined via the Kjeldahl method, and 20 panelists performed an organoleptic evaluation. The findings indicated that the moisture content of tempeh generally rose with prolonged fermentation time and elevated yeast concentration. The maximum moisture content, 63.22%, was observed in tempeh from Tojo Una-Una, which used 2 grams of yeast and had a fermentation duration of 72 hours. The minimum value, 50.18%, was also from Tojo Una-Una with 1 gram of yeast and 30 hours of fermentation. Protein levels peaked at 48 hours of fermentation with 3 grams of yeast, reaching a maximum of 26.88% in the Palu area. In contrast, the minimum was recorded at 18.55% in tempeh from Tojo Una-Una with 2 grams of yeast and 30 hours of fermentation. The organoleptic test results indicated that panelists favored Poso tempeh in terms of flavor, aroma, and texture. The concentration of yeast and the time of fermentation influence the moisture content, protein content, and organoleptic quality of tempeh. The methodologies and findings of this study serve as a resource for chemistry education in the format of LKPD.
Co-Authors Ahmar, Dewi S. Arfan Bayu Hendro Wicaksono Harun Joko Prayitno Jaya, Kasman Pulukambang, Sri H. V. RATNAWATI Tri Santoso