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Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara Medan Jalan IAIN No.1 Medan 20235, Indonesia (Kampus UIN Sumatera Utara Jalan Sutomo)
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KLOROFIL: Jurnal Ilmu Biologi dan Terapan
Published by Universitas Islam Negeri Sumatera Utara
ISSN : -     EISSN : 25986015     DOI : -
Core Subject : Science,
Biochemistry, Genetics & Molecular Biology Immunology & microbiology
KLOROFIL: Jurnal Ilmu Biologi dan Terapan is a journal that published by Major of biology and applied sciences, Departmen Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Sumatera Utara Medan, Indonesia.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 122 Documents
 9   10   11   12   13 
Diversitas Protista Pada Perairan Air Payau Agnesia, Riska
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 9, No 1 (2025): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v9i1.27863

Abstract

This review aims to determine the diversity of protists in brackish waters, the methodologies of several researchers, and compare the results obtained from various researchers. Some examples of locations and ecosystem types where protists were discovered include mangrove forests, coastal areas, swamps, aquaculture ponds, and river estuaries. Most journals conducted field research for identification and diversity analysis. However, some used DNA metabarcoding techniques for taxonomic and functional analysis, as well as comprehensive literature reviews. The results showed that the majority of protists discovered were animal-like protists (protozoa) and plant-like protists (algae), as well as plankton communities such as phytoplankton and zooplankton. The research results can be used a learning resource, demonstrating and educational aspect.
Pengaruh Penambahan Sari Lemon Terhadap Fermentasi Acar (Pickled Cucumber) Timun Berbasis Probiotik Nurlita, Desi
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 9, No 1 (2025): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v9i1.27903

Abstract

The purpose of this study is to illustrate how adding lemon juice affects the fermentation process of cucumber pickles made with probiotics. A mixture of lemon juice, water, and salt was used to carry out the fermentation process. At room temperature, fermentation was carried out for seven days. Changes in pH, solution color, aroma, and the physical state of the cucumbers during fermentation were among the criteria that were noted. According to the findings, the pH progressively dropped from 5.6 on the first day to 4.2 on the seventh, suggesting that lactic acid bacteria activity was creating an acidic environment. The proper fermentation process is indicated by the solution's hue changing to a lighter shade and the emergence of a distinctive sour fermentation fragrance.

Page 13 of 13 | Total Record : 122

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