Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN TAMBUSAI
Nissha, Dwi Khayrun
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Pemberian Ekstraksi Tanaman Tebu Hitam (Saccharum officinarum L.) terhadap Kualitas Kesuburan Spermatozoa Mencit Jantan (Mus musculus L.) Muharani, Silvia; Nissha, Dwi Khayrun; Anggraeni, Novicka Putri; Situmorang, Rivaldo
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.27380

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak tanaman tebu hitam (Saccharum officinarum L.) terhadap kualitas kesuburan spermatozoa mencit jantan (Mus musculus L). Metode penelitian yang digunakan adalah eksperimental dengan menguji motilitas dan morfologi spermatozoa mencit jantan pada 3 perlakuan dan 5 ulangan yang diberi ekstrak tebu hitam dengan dosis yang berbeda setiap perlakuan. Kemudian data dianalisis secara deskriptif dengan hasil berupa grafik dan gambar. Hasil yang diperoleh pada uji motilitas dengan rata-rata persentase motilitas spermatozoa K (Kontrol) = 68%, P1 = 78%, P2 = 52% dan hasil uji morfologi didapatkan spermatozoa yang memiliki struktur kepala, ekor, dan leher yang normal pada ketiga perlakuan. Berdasarkan hasil penelitian yang dilakukan menunjukkan bahwa ekstrak tebu hitam dapat meningkatkan kualitas kesuburan spermatozoa. Ekstrak tebu hitam yang paling efektif dalam meningkatkan kualitas kesuburan spermatozoa terdapat pada dosis 0,25 mL.
Innovation in Bromelain Enzyme Production from Pineapple and Honey and Its Characteristics Yulastri, Weni; Irdawati, Irdawati; Yusrizal, Yusrizal; Fatiha, Fathma Dwi; Nissha, Dwi Khayrun; Anggraeni, Novicka Putri
Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i8.6976

Abstract

Bromelain enzyme is one type of protease enzyme that has the ability to hydrolyze protein peptide bonds into amino acids. Bromelain enzyme can be found in pineapple (Ananas comosus) which consists of 95% cysteine protease mixture. Bromelain is often used by athletes to treat physical injuries or minor wounds. In obtaining the bromelain enzyme found in pineapple, an isolation process is required, namely by extracting it extracellularly. The method in this study does not go through the cell breakdown process so that it is easier to separate from other impurities and does not mix with other cell materials. This study aims to develop an innovative method in the production of bromelain enzyme using pineapple and honey as raw materials and to evaluate the organoleptic properties, pH, and the presence of lactic acid bacteria. This study is a descriptive study presented in the form of graphs and images. From the research that has been done, it can be concluded that the manufacture of bromelain enzyme using pineapple and honey has succeeded in producing a product that has an organoleptic value of liking (60%), pH 3 (acid) with the number of lactic acid bacteria 2.43 cells/ml.
Co-Authors Anggraeni, Novicka Putri Fatiha, Fathma Dwi Irdawati Irdawati Muharani, Silvia Situmorang, Rivaldo Weni Yulastri Yusrizal Yusrizal