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All Journal Jurnal MIPA Jurnal Biologi Tropis Jurnal Pendidikan Ilmu Pengetahuan Alam (JP-IPA) Jurnal Pengabdian Masyarakat ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Limbu, Umbu N.
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Other

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Jenis Laba-Laba (Araneae) Di Taman Wisata Alam Baumata Kecamatan Taebenu Kabupaten Kupang Nusa Tenggara Timur Limbu, Umbu N.; Ngginak, James; Limbu, Arnold Ch.
Jurnal MIPA Vol 7, No 2 (2018)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jm.7.2.2018.21520

Abstract

Penelitian terkait laba-laba di Taman Wisata Alam Baumata (TWAB) berlangsung selama dua bulan yaitu bulan Agustus 2017. Tujuan dari penelitian ini adalah untuk mengetahui jenis laba-laba. Manfaat dari penelitian ini yaitu dapat berkontribusi bagi pihak pengelolah TWAB dalam melestarikan biodiversitas yang tersedia. Manfaat lain yaitu sebagai database keanekaragaman hayati laba-laba Nusantara khususnya di TWAB Kupang. Metode yang digunakan dalam penelitian ini berupa metode belt transek (transek sabuk) yang dikombinasikan dengan transek kuadran. Hasil penelitian dianalisis berdasarkan pada buku kunci determinasi serangga oleh Subyanto (1991) dan jurnal. Analisis keanekaragaman jenis dan kelimpahan jenis laba-laba menggunakan rumus Shannon-Wiener. Adapun spesies laba-laba yang ditemukan yakni: Gasteracantha cancriformis, Argiope appensa, Menemerus bivittatus, Latrodectus hesperus, Polcus phalangioides,  Nephila  inaurata, Nephila clavipes, Parasteatoda tepidorium, Hogna lenta, Scytodes thoracica, dan Heteropoda jugulans. Ke-sebelas spesies tergolong dalam famili :Araneidae, Salticidae, Theridiidae, pholcidae, Nephilidae, Lycosidae, Scytodidae dan Sparassidae. Nilai keanekaragaman laba-laba yang diperoleh 2,338 sedangkan tingkat kelimpahan spesies laba-laba adalah 0.118/m2. Berdasarkan Indeks keanekaragaman dan kelimpahan maka distribusi laba-laba di TWAB tergolong sedang.The research related to Spider at Baumata Nature Tourism Park (BNTP) lasted for one months that was August 2017. The purpose of this research is to know the type of spider. The benefit of this research is: it can contribute to the management of BNTP in preserving the available biodiversity. Another benefit is as a database of biodiversity of spider Archipelago, especially in BNTP Kupang. The used method in this research was the belt transect method (belt transect) which was combined with quadrant transect. The results were analyzed based on the key book of insect determination by Subyanto (1991) and the journal. The analysis of species variety and the profusion of the spider species used the Shannon-Wiener formula. The found spider species were: Gasteracantha cancriformis, Argiope appensa, Menemerus bivittatus, Latrodectus hesperus, Polcus phalangioides, Nephila inaurata, Nephila clavipes, Paratezati tepidorium, Hogna lenta, Scytodes thoracica, and Heteropoda jugulans. The eleven species belong to families of  Araneidae, Salticidae, Theridiidae, pholcidae, Nephilidae, Lycosidae, Scytodidae and Sparassidae. The obtained spider variety value was 2,338 while the profusion extent of spider species was 0.118/m2. Based on the variety and profusion index, the spider distribution in BNTP is moderate.
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.
Expo Pendidikan: Pemanfaatan Aneka Buah sebagai Bahan Alternatif Fermentasi Wine Buah di Kecamatan So’a Bao, Antonia Paulina; Limbu, Umbu N.; Neta, Agusto D.P.S.
Jurnal Pengabdian Masyarakat - PIMAS Vol. 4 No. 2 (2025): Mei
Publisher : LPPM Universitas Harapan Bangsa Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35960/pimas.v4i2.1842

Abstract

Through the distribution of resources and the display of finished goods, the education expo aims to increase community and student understanding. In the So'a District, students from STIPER Flores Bajawa's Applied Biology Study Program organized an event where they displayed goods made through fermentation processing, including fruit wine. Tropical fruits such tamarillos, bananas, watermelons, oranges, and others may be found in Ngada Regency. Usually, these fruits are eaten straight away without previously being turned into food or drink items. People in the area are used to drinking alcoholic drinks including wine, beer, and moke. Other tropical fruits can be used as the foundation for wine production in addition to grapes. The purpose of this community service project is to educate the locals on how to turn tropical fruits into economically valuable wine and beverage products. In order to make wine from tamarillo, banana, watermelon, and orange, demonstration and experimental approaches were employed. Visitors to the exhibition evaluated the fruit wines based on their color, flavor, and scent. The panelists favored tamarillo wine because of its appealing dark red color, aroma of fruit and alcohol, and more delectable taste brought on by the combination of these flavors.
Penyuluhan Pengendalian Hama dan Penyakit Tanaman Kakao pada Masyarakat Desa Boba, Kecamatan Golewa Selatan, Kabupaten Ngada Lea, Victoria Coo; Hamakonda, Umbu Awang; Puspita, Victoria Ayu; Taus, Igniosa; Limbu, Umbu N.
ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2025): ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Publisher : UPT Publikasi dan Penerbitan Universitas San Pedro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59632/abdiunisap.v3i1.402

Abstract

Pengendalian Organisme Pengganggu Tanaman (OPT) pada kakao merupakan tantangan utama bagi petani di Desa Boba, Kecamatan Golewa Selatan, Kabupaten Ngada, yang mayoritas berprofesi sebagai petani. Serangan hama seperti penggerek buah kakao dan penyakit seperti busuk buah menyebabkan menurunnya produktivitas secara signifikan. Kegiatan pengabdian ini bertujuan untuk meningkatkan pemahaman dan kapasitas petani dalam mengenali serta mengendalikan hama dan penyakit tanaman kakao melalui pendekatan partisipatif. Metode yang digunakan meliputi penyuluhan materi tentang jenis-jenis hama dan penyakit utama pada tanaman kakao, diskusi kelompok terfokus (Focus Group Discussion), serta kunjungan lapangan ke kebun petani untuk observasi langsung. Hasil kegiatan menunjukkan bahwa petani sangat antusias dan aktif terlibat dalam seluruh tahapan kegiatan. Mereka menunjukkan peningkatan pengetahuan dalam identifikasi gejala serangan dan pemilihan metode pengendalian yang sesuai, seperti sanitasi kebun, pemangkasan, serta penggunaan insektisida secara bijak. Temuan ini menunjukkan bahwa kegiatan penyuluhan berbasis praktik langsung efektif dalam meningkatkan kapasitas lokal petani dalam pengelolaan kakao secara berkelanjutan. Kegiatan ini diharapkan dapat dilanjutkan secara berkala sebagai bagian dari program revitalisasi tanaman kakao di wilayah tersebut.
Biochemical and Organoleptic Characterization of Tamarillo Wine as Alternative Base Material for Alcoholic Beverage Production Bao, Antonia P.; Limbu, Umbu N.; So'o, Fransiska
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.8026

Abstract

The Tamarillo fruit, commonly known as the Dutch Eggplant (Solanum betaceum), is one of the tropical fruits that thrives in the Bajawa region of Ngada Regency. However, the fruit is still consumed directly or without further processing into food or beverage products.  A study aimed at determining the effect of the concentration of tamarillo fruit on the biochemical and organoleptic characteristics of tamarillo wine. The biochemical characteristics to be measured include ethanol content, reducing sugar content, total acidity, pH, antioxidant content, as well as the number of live and dead yeast. Meanwhile, organoleptic aspects include color, clarity, aroma, taste, and the preferences of the panelists. The research method used is a completely randomized design with 3 treatments, namely the concentration of Dutch eggplant fruit: water ratios of 1:1, 1:2, and 1:3, with 3 replications for each treatment. The research results show that the wine made from starfruit with a concentration treatment of 1:3 has the highest biochemical characterization results, including ethanol content, total acidity, pH, antioxidants, viable yeast count, and dead yeast count, compared to the concentrations of 1:1 and 1:2. However, it has the lowest reducing sugar content. The organoleptic test shows that the wine with a treatment concentration of 1:3 has the highest scores for color, clarity, aroma, taste, and preference because it has a red color, clarity, fruity and alcoholic aroma, fruity and alcoholic taste, and is favored by the panelists.
Effect of Trichoderma sp. on Fusarium Wilt Disease Infection in Banana Plants in Were III Village, Golewa Selatan Sub-District, Ngada District Lea, Victoria Coo; Noywuli, Nicolaus; Goda, Karina Dhena; Mite, Agnes L.; Limbu, Umbu N.
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.8088

Abstract

The Ngada Regency area is one of the producers of kapok bananas on Flores Island. However, there has been a decline in kapok banana production due to the attack of blood disease and fusarium wilt. Therefore, it is necessary to address this issue. Determining the effects of applying the biological agent Trichoderma sp. to control fusarium wilt disease in banana plants, comparing the effects of different banana varieties planted on farmer fields infected with the disease, and identifying banana varieties that can interact with the mixed biological agent Trichoderma sp. and organic materials to suppress fusarium wilt disease are the objectives of this study. This study used a factorial pattern Randomized Group Design (RAK) consisting of two factors, namely: Banana type factor (J) consists of 4 levels and the application of Trichoderma sp mixture (D) consists of 4 levels, namely the Banana Type factor (J), consists of 4 levels, namely: J1 = King Banana, J2 = Ambon Banana, J3 = Barangan Banana and J4 = Kepok Banana. A combination of Trichoderma sp and manure application (D) is the second element. There are four levels of this combination: D0 (no Trichoderma sp), D1 (200 gr in 4 kg of manure), D2 (200 gr in 8 kg of manure), and D3 (200 gr in 12 kg of manure). The findings demonstrated that the rate of Fusarium oxysporum wilt infection was significantly influenced by banana species. Compared to plantains and banana kepok, banana barangan and banana ambon are more resilient to the rate of infection with Fusarium wilt disease (Fusarium oxysporum). The combination dose of Trichoderma Sp with manure has a very significant effect on the intensity of Fusarium wilt disease attack (Fusarium oxysporum) and the combination of Trichoderma sp 200 grams with 4 kg of organic fertilizer is better than the other 3 doses.
Impact of Blood Disease Bacteria Spread and Economic Losses from Banana Supply Chain Process in Ngada Regency Mau, Maria Clara; Bao, Antonia Paulina; Uta, Maria Edmunda; Limbu, Umbu N.; Widinugraheni, Sri
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): 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.v25i4b.10628

Abstract

Ngada Regency is one of the regencies in Flores that produces bananas, especially plantains. Kepok banana production has declined over the past four years due to the spread of banana blood disease (BDB). The decrease in harvest yields has resulted in economic losses in the region. This research aims to determine the transportation and distribution mechanisms of banana harvest yields and the handling of bananas in Ngada Regency, the impact of blood disease bacteria on banana transportation and handling, and the economic losses at the farmer producer level, as well as the banana supply chain in Ngada Regency. Additionally, it aims to map the distribution of blood disease bacteria in Ngada Regency. This research employed a qualitative approach using a case study methodology. The data collection techniques in this study consist of three methods: observation, interviews, and documentation. Data from the observation of banana land affected by disease will be displayed in the QGIS mapping program, while data on distribution and transportation mechanisms, handling, economic losses, and the banana supply chain will be analyzed descriptively and qualitatively. The area of banana plantations affected by disease in 2025 is 2,453.21 hectares, covering all areas in Ngada Regency. Traders and distributors supply kepok bananas from the eastern regions of Flores Island, namely Sikka Regency (Maumere) and East Flores Regency (Larantuka), and then sell them to Ngada, Ende, and Manggarai at high prices. Handling of unpackaged bananas is done by covering them directly with tarpaulins during distribution. Banana farmers experienced a drastic economic loss, with a 100% decrease in yield, while traders/collectors saw a 50% decrease in yield and distributors experienced a 63% decrease in yield. The spread of BDB disease has extended throughout the Ngada region, resulting in economic losses for banana farmers, collectors/traders, and distributors. To meet the banana supply chain, bananas are distributed from the Sikka and East Flores Regency.
Traditional Processing of Red Moke Arak from Lontar Palm Sap in Aimere District, Ngada Regency Bao, Antonia P.; Limbu, Umbu N.; Lea, Victoria Coo
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): 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.v25i4b.11150

Abstract

Aimere is one of the districts in Ngada Regency that has many moke factories using palm sap and has been passed down throught generations as a source of livelihood for the community. This research aims to gather information about the process of red moke arak produced, the factors influencing its production, and marketing strategies. The research uses an exploratory descriptive method with data collection techniques including observation, interviews, and documentation. The results show that the production of red moke arak goes throught palm sap fermentation, distillation, spice addition, soaking of red moke arak and spices, filtration, and storage. Factors influencing production include the quality of palm sap, fermentation process, cleanliness of equipment, temperature, spices, spice soaking time, and storage method. The marketing strategy for red moke arak still uses simple methods thru stalls and social media, with the price per jumbo jerrycan being Rp. 1,000,000, while in 700 ml bottles it is sold for Rp. 35,000 – 40,000. The moke product produced has great potential for economic profit, so it is hoped that the marketing of this product will be expanded with more adequate sales techniques and brand labels, allowing it to be safely marketed to other areas beside Ngada Regency.
Co-Authors Bao, Antonia P. Bao, Antonia Paulina Goda, Karina Dhena Hamakonda, Umbu Awang Hendrik, Arnold Christian James Ngginak Mau, Maria Clara Meo, Monika Moi Mite, Agnes L. Neta, Agusto D.P.S. Noywuli, Nicolaus Puspita, Victoria Ayu So'o, Fransiska Taus, Igniosa Uta, Maria Edmunda Victoria Coo Lea Widinugraheni, Sri