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All Journal Jurnal Biologi Tropis Jurnal Pendidikan Ilmu Pengetahuan Alam (JP-IPA)
Meo, Monika Moi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Physics

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Pengolahan Moke Arak Berbahan Dasar Air Lontar Secara Tradisional di Kecamatan Aimere Kabupaten Ngada Bao, Antonia Paulina; Limbu, Umbu N.; Meo, Monika Moi
Jurnal Pendidikan Ilmu Pengetahuan Alam (JP-IPA) Vol 6, No 01 (2025): Mei 2025
Publisher : STKIP HARAPAN BIMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56842/jp-ipa.v6i01.523

Abstract

White moke, arak moke, red moke, tuak, and wine are the traditional alcoholic beverages of Ngada Regency. The Aimere region is home of the factories that create Moke Arak, the most popular beverage in this regency. The base ingredient for the moke prepared in Aimere district is lontar sap, as opposed to the coconut sap used in Bajawa district. This lontar sap is processed to create moke arak. Some of the factories still employ conventional techniques. One of the community's sources of income is the traditional processing of moke arak, which has been carried down from our ancestors' time to the present. The study goal is to comprehend the traditional method of creating moke arak using lontar sap and the variables that affect it. This study used a descriptive exploratory approach, gathering data using three methods: documentation, interviews, and observation. Qualitative descriptive analysis was used to examine the data. According to the study's findings, Aimere's moke arak is processed by sap gathering, fermentation, distillation, and drying. The basic material of palm sap, fermentation time, ingredient composition, temperature during fermentation and destillation, size of the distillation bamboo, and drying time are all factors that impact the manufacture of moke arak.
The Effectiveness of Seed Biopriming with Mycorrhiza Fungi as an Effort to Improve the Quality of Germination and Curly Chili Production (Capsicum annum) Meo, Monika Moi; Bao, Antonia P.; Demu, Melkior
Jurnal Biologi Tropis Vol. 24 No. 1b (2024): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i1b.8029

Abstract

The biopriming technique is an alternative method to replace synthetic fungicides on chili seeds by applying a biological agent in the form of mycorrhizal fungi at the early seedling stage. Biological seed treatment can provide plant protection throughout its entire life cycle. This research aims to determine the chili varieties that provide the best growth and production response using the biopriming technique, the duration of seed soaking in the biopriming technique with mycorrhizae affecting the viability of chili seeds, and the interaction between the seed biopriming technique and curly chili varieties. The method used was experimental with a factorial design consisting of two factors: curly chili varieties (Tangguh F1 and MB-333 F1) and the duration of chili seed soaking (0, 24, 48, and 72 hours). The research results showed that the Tangguh F1 chili variety seeds with a 24-hour soaking treatment produced seeds with the most optimal germination rate, uniformity of growth, vigor index, plant height, number of leaves, flowering age, fruit length per plant, fruit diameter, and fruit weight per plant compared to all other treatments. The results of the variance analysis and significant difference test at the 5% significance level indicated that there were significant differences in germination rate, uniformity of growth, vigor index, plant height, number of leaves, flowering age, fruit length per plant, fruit diameter, and fruit weight per plant produced by the curly chili seeds given different soaking durations and chili varieties.
Co-Authors Bao, Antonia P. Bao, Antonia Paulina Demu, Melkior Limbu, Umbu N.