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All Journal Jurnal Biologi dan Pembelajarannya (JBP) Best Journal (Biology Education, Sains and Technology)
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).
Co-Authors Khoirun Nisa Kurratul Aini, Kurratul Lia, Rosa Maratus Shalehah, Al Putri, Oktariyani Putri, Seprianti Randika Rosa, Adelia Royani, Agnes Elva Wicaksono, Anggun