Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Best Journal (Biology Education, Sains and Technology) Jurnal Inovasi Pendidikan dan Sains
Amalia, Rosela
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Immunology & microbiology Materials Science & Nanotechnology Physics Public Health

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Innovation of Tepache Probiotic Drink Made from Apple Skin (Malus Domestica) Rosa, Adelia; Royani, Agnes Elva; Amalia, Rosela; Putri, Seprianti Randika; Aini, Kurratul
BEST Journal (Biology Education, Sains and Technology) Vol 7, No 1 (2024): Juni 2024
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v7i1.9291

Abstract

The beverage industry currently continues to innovate to create unique and sustainable products. One interesting innovation is the development of the Tepache drink made from apple peel. Tepache is a traditional fermented drink from Mexico which is usually made from pineapple skin. However, in this innovation, apple skins are used as the main raw material to create tepache drinks which are rich in nutrients and environmentally friendly. The process of producing Tepache drinks from apple skins involves fermenting apple skins with sugar and natural yeast. During fermentation, microorganisms such as yeast and lactic acid bacteria convert sugars into organic acids, resulting in a refreshing slightly sour taste. Apple skin is rich in fiber, antioxidants, and phenolic compounds that provide additional health benefits to this drink. This innovation not only creates attractive beverage products, but also contributes to efforts to reduce apple peel waste which is often wasted. The use of apple peel as a raw material for Tepache drinks is a sustainable step in the beverage industry, as well as offering a healthy and environmentally friendly alternative drink.
Innovation of Tepache Probiotic Drink Made from Apple Skin (Malus Domestica) Rosa, Adelia; Royani, Agnes Elva; Amalia, Rosela; Putri, Seprianti Randika; Aini, Kurratul
BEST Journal (Biology Education, Sains and Technology) Vol 7, No 1 (2024): Juni 2024
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v7i1.9291

Abstract

The beverage industry currently continues to innovate to create unique and sustainable products. One interesting innovation is the development of the Tepache drink made from apple peel. Tepache is a traditional fermented drink from Mexico which is usually made from pineapple skin. However, in this innovation, apple skins are used as the main raw material to create tepache drinks which are rich in nutrients and environmentally friendly. The process of producing Tepache drinks from apple skins involves fermenting apple skins with sugar and natural yeast. During fermentation, microorganisms such as yeast and lactic acid bacteria convert sugars into organic acids, resulting in a refreshing slightly sour taste. Apple skin is rich in fiber, antioxidants, and phenolic compounds that provide additional health benefits to this drink. This innovation not only creates attractive beverage products, but also contributes to efforts to reduce apple peel waste which is often wasted. The use of apple peel as a raw material for Tepache drinks is a sustainable step in the beverage industry, as well as offering a healthy and environmentally friendly alternative drink.
ISOLASI FUNGI ENDOFITIK PADA ORGAN KULIT AKAR TANAMAN GAMBIR (Uncaria guianensis) Shalehah, Almaratus; Amalia, Rosela; Rosa, Adelia; Royani, Agnes Elva; Ramasari, Arlin; Ulpah, Siti Mariyah; Habisukan, Ummi Hiras
Jurnal Inovasi Pendidikan dan Sains Vol 4 No 2 (2023): Agustus
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Nahdlatul Wathan Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jips.v4i2.1578

Abstract

Gambier (Uncaria guanensis) is one of the non-timber forest products that has long been known and widely used by the community. Gambier is used as a tanner to prevent decay, making the skin softer, colored, not stiff and durable. Besides being used as a remedy for stomach pain, ulcers, and throat. The use of gambier is commonly known in eating betel as a mixture of ingredients to enhancer delicious taste. At the time of eating it tastes bitter but then tastes sweet and can nourish the teeth, gums, gums and throat. This study aims to isolate and identify the genus of endophytic fungi in gambier plants. The method used in this study was sampling the root bark of gambier plants. Making media using instant PDA media mixed with aquadest and antibiotics. Isolation of indophytic fungi in gambier plants is carried out by direct planting techniques, identification of endophytic fungi is carried out by microscopic and macroscopic observations. Macroscopic identification is done by observing, colony color, colony texture, shape (concentric or not) whereas microscopic can be done using a microscope. In microscopic observations, the presence or absence of sects in hyphae hyphal development, hyphal color, and conodia are all observed under a microscope using the slide culture method.
Co-Authors Kurratul Aini, Kurratul Putri, Seprianti Randika Ramasari, Arlin Rosa, Adelia Royani, Agnes Elva Shalehah, Almaratus Ulpah, Siti Mariyah Ummi Hiras Habisukan, Ummi Hiras