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All Journal Jurnal Biologi dan Pembelajarannya (JBP) Best Journal (Biology Education, Sains and Technology) Jurnal HPT (Hama Penyakit Tumbuhan)
Amalia, Rosela
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health

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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.
Serangga Hama Pada Tanaman Kopi Robusta (Coffea canpehora) Di Kabupaten Muara Enim Sumatera Selatan Nisa, Khoirun; Amalia, Rosela; Maratus Shalehah, Al; Lia, Rosa; Putri, Oktariyani; Wicaksono, Anggun
Jurnal Biologi dan Pembelajarannya (JB&P) Vol 12 No 2 (2025): OKTOBER 2025
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jbp.v12i2.25279

Abstract

Penelitian tentang serangga hama perusak bunga dan buah tanaman kopi robusta (Coffea canephora) telah dilakukan dengan tujuan untuk mengetahui jenis-jenis serangga hama yang merusak tanaman kopi robusta (Coffea canephora) yang terdapat di Desa Tanjung Agung Kecamatan Semende Darat Ulu I Kabupaten Muara Enim. Penelitian ini menggunakan metode pengamatan langsung dan metode diagonal dengan waktu pengambilan pada bulan Oktober sampai November 2024. Spesies serangga diidentifikasi berdasarkan karakteristik morfologinya. Hasil penelitian diketahui terdapat 2 ordo, 4 famili, 4 genus dan 4 spesies, yaitu  kumbang jamur tampan (Stenotarsus hispidus), kumbang bunga jeruk (Oxcyetonia jucunda), kutu dompolan (Planococcus citri), dan penggerek buah kopi (Hypothenemus hampei). Dari hasil di atas dapat disimpulkan bahwa serangga hama perusak bunga yaitu kumbang jamur tampan (Stenotarsus hispidus), kumbang bunga jeruk (Oxcyetonia jucunda) dan kutu dompolan (Planococcus citri) sedangkan serangga perusak buah penggerek buah kopi (Hypothenemus hampei).
DAMPAK SERANGAN SERANGGA HAMA TERHADAP KERUSAKAN TANAMAN KOPI ROBUSTA (Coffea canephora) DI KABUPATEN MUARA ENIM: IMPACT OF INSECT PEST ATTACKS ON DAMAGE TO ROBUSTA COFFEE PLANT (Coffea canephora) IN MUARA ENIM REGENCY Putri, Oktariyani; Nisa, Khoirun; Lia, Rosa; Shalehah, Al Maratus; Amalia, Rosela; Wicaksono, Anggun
Jurnal HPT (Hama Penyakit Tumbuhan) Vol. 14 No. 1 (2026)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jurnalhpt.2026.014.1.2

Abstract

Penelitian ini bertujuan untuk mengetahui dampak kerusakan tanaman kopi robusta (Coffea canephora) yang disebabkan serangga hama serta tingkat kerusakan tanaman kopi robusta di Kabupaten Muara Enim. Metode penelitian yang digunakan adalah metode roaming (jelajah) dengan tiga titik stasiun pengamatan. Pada setiap stasiun dibuat satu transek berukuran 25 x 25 m, dan pengambilan sempel menggunakan pola zig-zag. Data dianalisis menggunakan rumus intensitas serangan tidak mutlak. Hasil penelitian menunjukkan bahwa kerusakan tanaman kopi robusta (Coffea canephora) disebabkan oleh delapan spesies serangga hama yaitu kumbang penggerek batang (Xylosandrus compactus) yang merusak bagian batang, kutu hijau (Coccus viridis), wereng hijau (Acanalonia conica), kutudaun (Aphis gossypi), kumbang daun (Luperus flavipes), belalang kayu (Valanga nigricornis) yang merusak bagian daun, kutu putih (Planococcus citri) yang merusak bagian daun dan buah, serta kumbang penggerek buah kopi (Hypothenemus hampei) yang merusak bagian buah. Intensitas serangan ditentukan dengan tingkat kerusakan. Pada plot I, kerusakan batang kategori ringan (25%), kerusakan daun kategori berat (53,33%), dan kerusakan buah kategori sedang (34,30%). Pada plot II, kerusakan batang, daun, dan buah masing-masing termasuk kategori sedang dengan nilai 33,30%, 50%, dan 25,71%. Pada plot III, kerusakan batang kategori sedang (25,33%), kerusakan daun kategori sedang (41,33%), dan kerusakan buah kategori sedang (28%).
Co-Authors Khoirun Nisa Kurratul Aini, Kurratul Lia, Rosa Maratus Shalehah, Al Putri, Oktariyani Putri, Seprianti Randika Rosa, Adelia Royani, Agnes Elva Shalehah, Al Maratus Wicaksono, Anggun