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All Journal Jurnal Biologi dan Pembelajarannya (JBP) Jurnal Kridatama Sains dan Teknologi
Lia, Rosa
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Health Professions Immunology & microbiology Social Sciences

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Pengaruh Lama Fermentasi Terhadap Mutu Organoleptik pada Proses Pembuatan Teh Kombucha Bunga Telang (Clitoria ternatea L.) Lia, Rosa; Shalehah, Almaratus; Jannah, Miftahul; Muslimin, Muhammad Imammul; Aini, Kurratul
Jurnal Kridatama Sains dan Teknologi Vol 6 No 02 (2024): JURNAL KRIDATAMA SAINS DAN TEKNOLOGI
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/kst.v6i02.1148

Abstract

Kombucha is a tea-based probiotic drink that has been dissolved with sugar and has been fermented using a mixture of yeast and bacteria, then forming a plate on its surface known as SCOBY (Symbiotic Culture of Bacteria and Yeast). This study was conducted to determine the effect of the fermentation of telang flower kombucha tea (Clitoria ternatea L.) on organoleptic quality which includes taste, aroma, and color. The method used in this study is an experimental method to test the effect of fermentation time on the organoleptic quality of telang flower kombucha tea which consists of 4 different treatments, namely fermentation time of 7 days, 10 days, 12 days and 14 days. The research results show that fermentation time has an influence on taste, aroma and color. A fermentation period of 14 days is recommended as the best treatment to produce butterfly pea flower kombucha tea, because it has the best organoleptic qualities which include a not strong sour and sweet taste, a distinctive sour kombucha aroma, and a clear dark purple col.
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 Amalia, Rosela Khoirun Nisa Kurratul Aini, Kurratul Maratus Shalehah, Al Miftahul Jannah Muslimin, Muhammad Imammul Putri, Oktariyani Shalehah, Almaratus Wicaksono, Anggun