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All Journal BIOTROPIC The Journal of Tropical Biology Journal of Health Science and Prevention AGRIPEAT Bunda Edu-Midwifery Journal (BEMJ) Journal of Science Innovare Spizaetus: Jurnal Biologi dan Pendidikan Biologi IJCR (Indonesian Journal of Chemical Research) Al Gizzai: Public Health Nutrition Journal Gema Kesehatan Engagement: Jurnal Pengabdian Kepada Masyarakat
Eko Teguh Pribadi
UIN Sunan Ampel Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Effects of Guava Juice (Psidium guajava L.) Addition at Different Concentrations on Edamame Yogurt Ni'matul, Fina Azizah; Manan, Abdul; Pribadi, Eko Teguh
Journal of Science Innovare Vol 7, No 2 (2024): Journal of Science Innovare, Volume 07 Number 02 2024
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v7i2.12812

Abstract

Edamame (Glycine max L. Merrill) is a functional food rich in plant-based protein that can serve as an alternative to animal protein sources. Its potential has led to the development of edamame yogurt, a lactose-free fermented product suitable for individuals with lactose intolerance. However, the characteristic “beany” flavor of soy-based products tends to reduce consumer acceptance. To improve sensory quality, taste, and nutritional value, guava (Psidium guajava L.) juice was incorporated into edamame yogurt formulations. This study aimed to evaluate the effects of varying guava juice concentrations on the organoleptic, physical, chemical, and antioxidant properties of edamame yogurt. The experiment employed a completely randomized design (CRD) consisting of four treatments with five replications, corresponding to guava juice concentrations of 0%, 15%, 25%, and 35%. Statistical analyses were conducted using One-Way ANOVA followed by the Duncan test to identify significant differences. The findings revealed that guava juice addition significantly influenced sensory attributes, physicochemical characteristics, and antioxidant activity. The 15% guava juice formulation was most preferred by panelists based on taste, aroma, and texture evaluation. The 25% guava concentration yielded optimal physical and chemical quality, as indicated by syneresis (2.19%), lactic acid content (0.016%), and a pH value of 4.0, consistent with Indonesian National Standards (SNI). Moreover, the highest antioxidant activity (83.55%) was recorded in the yogurt with 35% guava juice concentration. Overall, these results demonstrate that guava juice supplementation enhances both the functional and sensory qualities of edamame yogurt, offering a promising innovation for plant-based fermented foods. Future studies should optimize the use of stabilizers such as gelatin or carrageenan to improve textural consistency while maintaining the nutritional and bioactive benefits of guava fortification.
Pengendalian Hama Bemisia tabaci pada Tanaman Melon Varietas Golden Langkawi melalui Modifikasi Warna dan Ketinggian Perangkap Dellita Sari, Nurriza Dwi; Bahri, Saiful; Pribadi, Eko Teguh; Manan, Abdul; Zummah, Atiqoh
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 5 No 2 (2024): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v5i2.379

Abstract

Buah melon (Cucumis melo L.) kaya nutrisi, namun produksinya rentan terhadap serangan hama seperti kutu kebul. Penggunaan perangkap likat menjadi solusi alternatif untuk mengendalikan hama tersebut tanpa terlalu mengandalkan insektisida sintetik. Penelitian ini secara mendalam mengevaluasi tingkat kerusakan yang ditimbulkan oleh serangan hama kutu kebul (Bemisia tabaci) terhadap tanaman melon, sekaligus menguji efektivitas perangkap lengket dengan memvariasikan warna (hijau, kuning, coklat, putih) dan tinggi (antara 50 hingga 200 cm). Eksperimen dilakukan di dalam rumah kaca dengan menerapkan Rancangan Acak Lengkap faktorial karena kondisi lingkungan yang tidak seragam. Hasil penelitian menunjukkan bahwa perangkap lengket berwarna kuning mampu secara efisien mengurangi populasi kutu kebul hingga mencapai 6.307 individu. Meskipun demikian, penyesuaian tinggi perangkap tidak memberikan pengaruh signifikan (Sig=0,061) terhadap pengurangan populasi kutu kebul, namun tinggi perangkap ternyata dipengaruhi oleh pertumbuhan tanaman. Meskipun perangkap kuning terbukti efektif dalam lingkungan yang seragam, analisis Two-Way ANOVA mengungkap nilai Signifikansi yang menunjukkan hasil yang lebih kompleks. Variabel abiotik seperti iklim, cahaya, dan kelembapan ternyata memegang peran penting dalam memengaruhi efikasi perangkap. Penelitian ini memberikan wawasan mendalam tentang strategi pemilihan perangkap lengket untuk mengendalikan populasi kutu kebul pada tanaman melon, sambil menyoroti pentingnya mempertimbangkan faktor lingkungan dalam pengembangan strategi pengendalian hama yang efektif.
IDENTIFIKASI SENYAWA METABOLIT SEKUNDER PADA EKSTRAK METHANOL BATANG KEMANGI (Ocimum bacilicum L): IDENTIFICATION OF SECONDARY METABOLYTE IN METHANOL EXTRACT OF BASIL STEMS (Ocimum bacilicum L) Andiarna, Funsu; Kumalasari, Mei Lina Fitri; Tyastirin, Esti; Pribadi, Eko Teguh; Khoiriyah, Romyun Alvy; Oktorina, Sarita
GEMA KESEHATAN Vol. 15 No. 2 (2023): Desember 2023
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v15i2.420

Abstract

Tanaman kemangi (Ocimum bacilicum L) adalah salah satu tanaman obat tradisional yang paling banyak dikembangkan di negara Indonesia. Tanaman kemangi memiliki banyak manfaat seperti mengobati demam, diare, batuk, pusing, mual, dan lain sebagainya. Tujuan dari penelitian ini untuk mengidentifikasi senyawa metabolit sekunder pada batang tanaman kemangi. Ekstrak kemangi menggunakan pelarut metanol 96%. Batang daun kemangi dilakukan proses penyarian dengan metode maserasi. Ekstrak kemangi selanjutnya dilakukan uji fitokimia untuk mengetahui kandungan senyawa metabolit sekunder. Hasil dari penelitian ini menunjukkan bahwa pada batang tanaman kemangi terdapat kandungan senyawa metabolit sekunder yaitu flavonoid, tannin, alkaloid dan saponin. Hal ini dapat menjelaskan bahwa ekstrak kemangi memiliki potensi yang kuat dalam aktivitas antioksidan yang memiliki peran penting dalam pemanfaatan obat tradisional. Senyawa flavonoid paling umum dijadikan sebagai antioksidan. Selain itu beberapa jenis senyawa alkaloid, tanin dan saponin juga mempunyai efek antioksidan. Kata Kunci: Kemangi,  Metanol,  Ocimum bacilicum L, Senyawa metabolit sekunder   The basil plant (Ocimum bacilicum L) is one of Indonesia's most developed traditional medicinal plants. Basil plants have many benefits, such as treating fever, diarrhea, cough, dizziness, nausea, etc. The study aims to identify secondary metabolite compounds in the stem of basil plants. Basil extract uses 96% methanol solvent. Stems of basil leaves carried out the process of expulsion by maceration method. The phytochemical test was conducted through basil extraction to determine the secondary content of metabolite compounds. The results of this research show that the stem of the basil plant is a secondary metabolite compound, namely flavonoids, alkaloids, tannins, and saponins. It can explain that basil extract has a strong potential for antioxidant activity that has an essential role in traditional medicine. Keywords: Methanol, Ocimum bacilicum, Secondary metabolites compounds, Stem basil
Co-Authors Abdul Manan AGUSTINA, EVA Andini, Eka Andini San Putri Arif, Zuardin Atiqoh Zummah Bahri, Saiful Dellita Sari, Nurriza Dwi Dwi Rukma Santi Esti Tyastirin Faizah, Hanik Funsu Andiarna Hanik Faizah KHOIRIYAH, ROMYUN ALVY Linggar Dwi Kinasih Mei Lina Fitri Kumalasari Mei Lina Fitri Kumalasari MISBAKHUL MUNIR Misbakhul Munir Moch. Irfan Hadi Muhamad Ratodi Muhammad Yusuf Alamudi Ni'matul, Fina Azizah Nur Rokhmatul Lailiya Sa'adah, Nafiatus Safarina, Nourma Sarita Oktorina Sri Hidayati Sri Hidayati L. Tatag Bagus Prakarsa Vivin Diana Putri Zuardin