Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Biotek BIO-SAINS | Jurnal Ilmiah Biologi
Agistiana Azzahra, Athiyya Nur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Studi Penambahan Berbagai Jenis Tepung Terhadap Kualitas Starter Tempe Berdasarkan Parameter Lama Fermentasi Agistiana Azzahra, Athiyya Nur; Al Toriq, Muhammad Rizki; Sari, Yuninda Anjar Firda
Jurnal Biotek Vol 12 No 1 (2024): JUNI
Publisher : Department of Biology Education of Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jb.v12i1.34313

Abstract

Tempe starter is a collection of mold spores that have an important role in making tempe because they will affect the quality of the product. In the research conducted, several manipulations were used in the media material for making a starter using several bean mixtures as flour, which aims to compare the quality of the tempe starter and see the effect of adding various types of flour on the quality of the tempe starter made. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The control treatment was rice (100 g), the first treatment was rice (50 g) + green beans (50 g), the second treatment was rice (50 g) + mung bean (50 g), and the third treatment was rice (50 g). + green beans (25 g) + koro beans (25 g). The results of adding various types of flour to the quality of the tempe starter showed that the composition of the fastest mold growth was treatment 3 (50 g rice + 25 g green beans + 25 g mustard greens) for 31 hours and produced tempe physical properties with a typical white color of tempe. The compact texture does not break easily when sliced with a distinctive tempeh aroma with a combination of green bean and koro bean aromas without any ammonia smell.
KEANEKARAGAMAN DAN KELIMPAHAN CAPUNG (ODONATA: ANISOPTERA) DI LAPANGAN WATU GAJAH TUBAN Sonia, Shela; Agistiana Azzahra, Athiyya Nur; Anissa, Ratih Khairul; Jamilah, Yaquta Maziyatin; Rahayu, Dwi Anggorowati
BIO-SAINS : Jurnal Ilmiah Biologi Vol 2 No 1 (2022)
Publisher : Fakultas Sains dan Teknologi, Universitas Islam As-Syafi'iyah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34005/bio-sains.v1i2.1755

Abstract

Odonata merupakan ordo dengan tingkat keanekaragaman dan kelimpahan terbesar di antara filum Arthropoda lain tetapi banyak yang belum teridentifikasi. Capung menyukai habitat daerah terbuka hijau, utamanya rerumputan. Penelitian ini bertujuan menganalisis keanekaragaman dan kelimpahan insekta capung (Odonata: Anisoptera) di Lapangan Watu Gajah Kecamatan Semanding Kabupaten Tuban. Lapangan Watu Gajah termasuk ruang terbuka hijau yang mendukung kelangsungan hidup insekta, salah satunya capung. Kondisi iklim Lapangan Watu Gajah dengan rata-rata suhu 290C, ketinggian 40 mdpl, kecepatan angin 13 km/h, curah hujan 1,9 mm, kelembaban 70,33%, dan intensitas cahaya 4259,33 lux. Penelitian dengan metode jelajah (Cruising method) menggunakan jala insekta dan teknik hand sampling pada 3 titik area. Berdasarkan hasil penelitian diperoleh 6 spesies capung. Analisis data dilakukan dengan menggunakan rumus kelimpahan relatif, indeks keanekaragaman Shannon-Winner, dan indeks dominansi Shimpson. Hasil perhitungan indeks keanekaragaman capung tergolong rendah, yaitu 1,57 dan indeks dominansi 0,226 termasuk dalam kategori sedang. Lapangan Watu Gajah menjadi habitat ideal yang sesuai untuk kelangsungan hidup capung (Odonata: Anisoptera).
Co-Authors Al Toriq, Muhammad Rizki Anissa, Ratih Khairul Dwi Anggorowati Rahayu Jamilah, Yaquta Maziyatin Sari, Yuninda Anjar Firda Sonia, Shela