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Widowati, *Hening
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education

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MEMPERSIAPKAN LUWAK UNTUK MEMPRODUKSI KOPI SEHAT BERKELANJUTAN Khairunnisa, Afiqah; Ningsih, Riyanti; Indriyani, Dian; Sihab, Muhammad Rizky; Fadillaturrahmah, Qonita; Widowati, *Hening
BIOLOVA Vol. 4 No. 1 (2023): Volume 4 Nomor 1 Februari 2023
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v4i1.3211

Abstract

Musang atau biasa disebut luwak memiliki nama latin Paradoxurus hermaphrodites. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana mempersiapkan hewan luwak sehingga mereka dapat menghasilkan kopi sehat yang berkelanjutan. Metode yang digunakan dalam penelitian ini didasarkan pada penelitian deskriptif dan penelitian jurnal berbasis usia. Faktor-faktor yang perlu dipertimbangkan memilih luwak sebagai penghasil kopi yang baik adalah umur, daya konsumsi kopi, bulu, vitalitas luwak dan respon terhadap lingkungan dan berat badan. Lendir segar memiliki pH sekitar 6,5 selama fermentasi dan akan turun secara signifikan menjadi 4,1 - 4,3. Praktik kesejahteraan hewan yang diterapkan dalam politik luwak juga mempengaruhi produksi kopi yang dihasilkan luwak, misalnya bebas dari rasa sakit, luka dan penyakit. Faktor-faktor yang harus diperhatikan dalam memilih luwak sebagai penghasil kopi yang baik adalah umur, kemampuan mengkonsumsi kopi, bulu, cara kerja musang dan bereaksi terhadap lingkungan serta berat badannya. Hanya biji kopi terbaik yang di makan oleh luwak. Kopi luwak memiliki rasa yang unik dan tingkat keasaman yang rendah, halus seperti sirup. Buah mengalami fermentasi di saluran pencernaan. Kulitnya benar-benar tercerna sedangkan buahnya tetap utuh dan dikeluarkan melalui fesesnya.
PENGARUH VARIASI PERENDAMAN UDANG VANAME (Litopenaeus vannamei) DALAM ASAM BUAH ALAMI TERHADAP PENURUNAN KADAR TIMBAL (Pb) DI TAMBAK TRADISIONAL PASIR SAKTI LAMPUNG TIMUR Susilawati, Devi; widowati, *Hening; sulistiani, widya sartika
BIOLOVA Vol. 2 No. 2 (2021): Volume 2 Nomor 2 Agustus 2021
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v2i2.1011

Abstract

Natural fruit acids are fruits that taste sour containing organic acids, one of which is citric acid, examples of natural fruit acids are tamarind, lime, lemon, pineapple. Natural fruit acids can be used as an ingredient for soaking food derived from fishery products to get rid of the fishy smell and give the people a flavor of cooking. The purpose of this study was to determine the effect of immersion of natural fruit acids on the reduction of lead (Pb) levels in Vanamae shrimp, to determine which immersion variations had the most effect on reducing lead levels in Vanamae shrimp. This study used an experimental method with a completely randomized block design (RAKL). The experiment was carried out with 5 treatments, namely Control (200 grams of shrimp without immersion), Treatment 1 (200 grams of shrimp + 25ml filtrate), Treatment 2 (200 grams of shrimp + 25ml of lime), Treatment 3 (200 grams of shrimp + 25ml filtrate lemon), and treatment 4 (200 grams of shrimp + 25 ml filtrate), each treatment was given 4 times each. Based on the analysis of the anava test, the results obtained Fhit> Fdaf, It was concluded that there was an effect of immersion in natural fruit acids on reducing the levels of lead (Pb) in Vaname shrimp meat, soaking with lime acid was the most significant to reduce the levels of lead metal Pb.
PENGARUH PERENDAMAN JENIS BUAH TERHADAP PENURUNAN KADAR KADMIUM (Cd) PADA UDANG VANNAME (Litopenaeus vannamei) TAMBAK INTENSIF DEKAT DAN JAUH MANGROVE Anggraini, Bella; Widowati, *Hening; Sulistyani, Widya Sartika
BIOLOVA Vol. 2 No. 2 (2021): Volume 2 Nomor 2 Agustus 2021
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v2i2.1110

Abstract

Vanname shrimp (Litopenaeusvannamei) has filter feeder properties that can filter all the food contained in the sediment. Cd is a type of metal that will settle in the sediment. Cd can accumulate in the shrimp body and endanger human health if consumed. The objectives of study were 1) to determine the effect of immersion of fruits on the reduction of Cd levels, 2) to determine which types of fruits were more appropriate to reduce Cd levels in Vanname Shrimp in remote and intensive ponds. near mangroves and 3) to make posters as learning media for class X high school on environmental pollution. The research was conducted using the CRBD method (completely randomized block design) and analyzed with a one-way anova test to determine the effect of fruits on the reduction of Cd levels. The research was conducted in April 2020 in Pasir Sakti, East Lampung and analyzed at the Chemical Analytical Laboratory of the Muhammadiyah University of Malang. The results showed that soaking vanname shrimp using fruits had the effect of reducing Cd levels in shrimp meat. The type of fruits that gave the best reduction effect was Citrus aurantiifolia which was able to reduce the Cd to 270.87 ppb or decreased by 46.28% for intensive pond shrimp near mangroves, and able to reduce the Cd to 521.4 ppb or decreased by 44.62% for intensive mangroves distant pond. This research produces learning resources in the form of posters that are suitable for use in class X high school biology learning environmental pollution material.
PENGARUH BUMBU TERHADAP KADAR LOGAM BERAT KADMIUM (Cd) PADA UDANG VANNAME (Litopenaeus vannamei) Veronika, Gerhani; Widowati, *Hening; Sulstyani, Widya Sartika
BIOLOVA Vol. 3 No. 1 (2022): Volume 3 Nomor 1 Februari 2022
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v3i1.1868

Abstract

Vannamei shrimp (Litopenaeus vannamei) is one type of filter feeder, which is an animal that eats particles and organic matter and living things suspended in the air, generally by passing air into the animal's filter structure. Cadmium (Cd) has toxicity (the ability of a chemical substance to cause an organism) even at low concentrations. Antioxidants are substances that can slow down or prevent the oxidation process. This substance is significantly able to slow down or inhibit the oxidation of substances that are easily oxidized even in low concentrations. The main use of antioxidants is to stop or break the chain reaction of free radicals by donating one electron to compounds that are oxidants so that the activity of these oxidant compounds can be inhibited. Natural antioxidants are flavonoid compounds which are a group of polyphenolic compounds derived from plants such as tea, fruits, vegetables, and Indonesian spices such as turmeric, ginger, chili, shallots, garlic, and others.
PENGARUH BUMBU PADA KEPITING BAKAU (Scylla olivacea) TERHADAP KANDUNGAN LOGAM TIMBAL (Pb) Effendy, Alfian; Widowati, *Hening; Zen, Suharno
BIOLOVA Vol. 3 No. 1 (2022): Volume 3 Nomor 1 Februari 2022
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v3i1.1876

Abstract

Abstrak: Bumbu mengandung antioksidan alami yang dapat menangkal radikal bebas dalam tubuh. Radikal bebas dapat ditimbulkan oleh zat pencemar yang masuk kedalam tubuh manusia. Limbah logam berat timbal (Pb) merupakan zat pencemar yang berbahaya bagi tubuh manusia jika terkontaminasi dalam jumlah kadar tertentu. Limbah Pb dapat masuk kedalam tubuh melalui makanan yang dikonsumsi. Kepiting bakau memiliki potensi yang besar dapat tercemar logam timbal karena habitatnya berada di daerah hilir yang menerima pasokan limbah dari hulu. Penelitian ini bertujuan untuk mengetahui apakah terdapat pengaruh bumbu terhadap kandungan Pb dalam daging kepiting bakau. Sampel daging kepiting bakau diambil dari tambak Pasir Sakti Lampung Timur. Penelitian ini merupakan penelitian eksperimen dengan Rancangan Acak Lengkap (RAL). Penelitian ini menggunakan 4 perlakuan, 1 sebagai kontrol dan 3 perlakuan dengan variasi bumbu yang berbeda (5, 10, dan 12 jenis bumbu). Masing-masing perlakuan memiliki 8 ulangan. Kemudian sampel dianalisis kandungan Pb menggunakan metode spektrofotometer uv-vis. Berdasarkan hasil analisis statistik, Fhit > Fdaf (25,27 > 2,95) maka H0 ditolak sehingga dapat disimpulkan bahwa terdapat pengaruh perlakuan variasi bumbu terhadap kandungan Pb pada daging kepiting bakau. Kata kunci: antioksidan, kepiting bakau (Scylla olivacea), logam timbal (Pb)
PENGOLAHAN DAGING KEONG MAS UNTUK MENURUNKAN KADAR LOGAM BERAT TIMBAL (Pb) Gunawan, Ade; Widowati, *Hening; Sutanto, Agus; Cholvistaria, Mia
BIOLOVA Vol. 3 No. 2 (2022): Volume 3 Nomor 2 Agustus 2022
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v3i2.2677

Abstract

Abstrak: Pencemaran lingkungan perairan berdampak pada tingkat akumulasi logam berat pada organ tubuh biota perairan seperti keong mas (Pomacea canaliculata). Tujuan dari penelitian ini yaitu menurunkan kadar timbal pada daging keong mas dari DAM Raman, Metro Lampung, sehingga dapat menjadi alternative bahan pangan hewani. Kadar logam timbal (Pb) diukur dengan metode Vogel’s Spectrophometer UV-Vis atau metode destruksi Spektrofotometri Serapan Atom (SSA). Hasil pengukuran menunjukkan bahwa logam Pb di air sebesar 1,225 µg/l, dan di sedimen sebesar 456,165 µg/kg, sedangkan di dalam organ keong mas (P. canaliculata) sebesar 59,924 µg/kg. Penanganan bahan pangan berupa pencucian 3 kali @5 detik dan perebusan mampu menurunkan kadar timbal yang terdapat pada organ keong mas sebesar 49,96%. Batas maksimum konsumsi daging keong dari DAM Raman adalah 50,17 gr/minggu. Abstrack: Pollution of the aquatic environment can affects of the level accumulation of heavy metals in the body organs of aquatic biota such as golden snail (Pomacea canaliculata). This reseach aims to reduce lead (Pb) levels in the golden snail organs from DAM Raman river, Metro City so that it can be an alternative food ingredients. Lead content was measured by the Vogel's Spectrophometer UV-Vis method, at the Analytical Chemistry Laboratory of UM Malang. The results showed that Pb found in water amounted to 1,225 µg/l, and in the sediment amounted to 456,165 µg/kg, while Pb contained in P. canaliculata organs were 59,924 µg/kg. Food processing by washing for 3 times @ 5 seconds and boiling can reduce Pb levels in P. canaliculata meat by 49.96%. The maximum consumption limit weekly of snail meat from DAM Raman is 50.17 grams.
ANALISIS KOMBINASI PAKAN TAMBAHAN TERHADAP PERTUMBUHAN UDANG VANAME (Litopenaeus vannamei) Aisyah, Putri; Sujarwanta, Agus; Widowati, *Hening; Sutanto, Agus; Sulistiani, Widya Sartika
BIOLOVA Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Agustus 2023
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v4i2.3396

Abstract

Abstrak: Budidaya udang vaname (Litopenaeus vannamei) di Indonesia semakin meningkat seiring dengan peningkatan ekspor udang. Peningkatan ini menyebabkan peningkatan budidaya udang vannamei secara intensif untuk memenuhi permintaan pasar. Salah satu upaya untuk meningkatkan produktivitas tambak udang di vaname adalah dengan meningkatkan kualitas nutrisi udang untuk meningkatkan pertumbuhan dan produktivitas. Tujuan dari penelitian melalui kajian literatur yaitu untuk mengetahui potensi pakan kombinasi bagi pertumbuhan udang vaname. Metode yang digunakan adalah deskriptif kualitatif dengan menggunakan kajian literatur dalam kajian artikel penelitian yang membahas tentang penambahan nutrisi, probiotik dan rempah untuk pertumbuhan udang. Berdasarkan hasil wawancara dengan petambak udang di Pasir Sakti Kabupaten Lampung Timur didapatkan kombinasi makanan pendamping yaitu petambak udang di Tambak B (Mina Bahari) menggunakan kombinasi makanan pendamping berupa probiotik dan rempah-rempah. EM4, tetes tebu/molase, ragi, mengkudu, bawang putih dan yakult. Di tambak C (Sido Makmur), petambak udang menggunakan kombinasi pakan yang terdiri dari EM4, tetes tebu, ragi, mengkudu, bawang putih, jahe, kunyit, susu skim dan yakult. Berdasarkan hasil kajian literatur, kombinasi probiotik dan rempah-rempah dapat meningkatkan nafsu makan dan imunitas udang, sehingga udang tahan penyakit dan dipercepat pertumbuhannya. Kata kunci : probiotik, rempah, pertumbuhan, udang vaname. Abstrack: The cultivation of vannamei shrimp (Litopenaeus vannamei) in Indonesia is increasing along with the increase in shrimp exports. This increase led to an increase in vannamei shrimp cultivation intensively to meet market demand. One of the efforts to increase the productivity of shrimp ponds in vaname is to improve the quality of shrimp nutrition to increase growth and productivity. The purpose of this study was to determine the potential of combined feed for the growth of vannamei shrimp. The method used is descriptive qualitative using a literature review in the study of research articles that discuss the addition of nutrients, probiotics and spices for shrimp growth. Based on the results of interviews with shrimp farmers in Pasir Sakti, East Lampung Regency, a combination of complementary foods was obtained, namely shrimp farmers in Tambak B (Mina Bahari) using a combination of complementary foods in the form of probiotics and spices. EM4, molasses/molasses, yeast, noni, garlic and yakult. In pond C (Sido Makmur), shrimp farmers use a combination feed consisting of EM4, molasses, yeast, noni, garlic, ginger, turmeric, skim milk and Yakult. Based on the results of a literature review, the combination of probiotics and spices can increase shrimp appetite and immunity, so that shrimp are disease resistant and their growth is accelerated. Keywords: probiotics, spices, growth, vanamei shrimp.
PENGARUH VARIASI PAKAN TAMBAHAN TERHADAP KADAR PROTEIN UDANG VANAME (Litopenaeus vannamei) Kusumasyari, Denti; Achyani, Achyani; Widowati, *Hening
BIOLOVA Vol. 5 No. 1 (2024): Volume 5 Nomor 1 Februari 2024
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v5i1.4146

Abstract

Abstrak: Pakan yang berkualitas merupakan faktor utama penentu pertumbuhan udang vaname. Pakan tambahan adalah hasil fermentasi dari rempah dan probiotik yang dicampur dengan pakan pelet. Tujuan penelitian ini adalah untuk mengetahui ada atau tidaknya pengaruh variasi pakan tambahan terhadap kadar protein udang vaname serta mengetahui variasi pakan tambahan yang berpengaruh paling baik terhadap kadar protein udang vaname. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen dengan lima titik sampel dalam tiga perlakuan dan empat kali ulangan. Penelitian ini menggunakan teknik rancangan acak lengkap (RAL). Berdasarkan data hasil penelitian diperoleh rata-rata kadar protein tertinggi yaitu 22,78 % yang terdapat pada perlakuan variasi pakan tambahan C. Terdapat pengaruh variasi pakan tambahan terhadap kadar protein udang vaname. Pakan tambahan variasi C yang berpengaruh paling baik terhadap kadar protein udang vaname. Abstract:Quality feed is the main factor determining the growth of vannamei shrimp. Additional feed is the result of fermentation of herbs and probiotics mixed with pellet feed. The purpose of this study was to determine whether or not there was an effect of various additional feeds on protein levels of vannamei shrimp and to determine whether additional feed variations had the best effect on protein levels of vannamei shrimp. The research method used in this study was an experimental method with five sample points in three treatments and four replications. This study used a completely randomized design (CRD) technique. Based on the research data, it was obtained that the highest average protein content was 22.78% in the treatment of variations in feed additives C. Additional feed has the effect on vannamei shrimp protein levels. Variation C supplementary feed which has the best effect on vannamei shrimp protein levels.
Potensi Kompos Cotayam Sebagai Pupuk Organik Pada Budidaya Melon Sebagai Bahan Penyusunan Modul Ajar Kurikulum Merdeka Alam, Tago; Widowati, *Hening; Muhfahroyin; Sutanto, Agus
BIOLOVA Vol. 5 No. 2 (2024): Volume 5 Nomor 2 Agustus Tahun 2024
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v5i2.6641

Abstract

Cultivating melons with organic fertilizer is an agricultural technique that uses natural ingredients to increase soil fertility and plant health. This method is not only environmentally friendly, but is also able to produce healthier and tastier melons. This literature review aims to explore the potential of cocopeat waste, shrimp pond sediment and chicken waste as organic fertilizer in melon cultivation as material for preparing modules in the independent curriculum. These three types of waste contain high nutrients and have the potential to be used as organic fertilizer. Research that has been conducted shows that this organic fertilizer can increase plant growth and yields, as well as reduce the use of chemical fertilizers. Integrating the cotayam compost application into biology learning can increase scientific literacy, as well as awareness of environmental impacts and sustainability.
Co-Authors Achyani Achyani, Achyani Ade Gunawan Agus Sujarwanta, Agus Alam, Tago Anggraini, Bella Dian Indriyani Effendy, Alfian Fadillaturrahmah, Qonita Khairunnisa, Afiqah Kusumasyari, Denti Mia Cholvistaria, Mia Muhfahroyin Ningsih, Riyanti Putri Aisyah, Putri Sihab, Muhammad Rizky Suharno Zen Sulistyani, Widya Sartika Sulstyani, Widya Sartika Susilawati, Devi Sutanto, Agus Veronika, Gerhani Widya Sartika Sulistiani, Widya Sartika