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Life Science
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Jurusan Biologi, FMIPA, Universitas Negeri Semarang, Indonesia
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Life Science
Published by Universitas Negeri Semarang
ISSN : 22526277     EISSN : 25285009     DOI : https://doi.org/10.15294/lifesci
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Life Science publishes original and significant articles on all aspects of Life Sciences (Biology, Genetics, Biological Anthropology, Botany, Medical Sciences, Veterinary Sciences, Biochemical Genetics, Biometry, Clinical Genetics, Cytogenetics, Genetic Epidemiology, Genetic Testing, Evolution and Population Genetics, Immunogenetics and Molecular Genetics). The journal also covers ethical issues. It aims to serve as a forum for life scientists and health professionals.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 2 Documents
 1 
Search results for , issue "Vol 4 No 2 (2015)" : 2 Documents clear
KEANEKARAGAMAN SPESIES MAKROZOOBENTOS SEBAGAI INDIKATOR KUALITAS AIR SUNGAI KREO SEHUBUNGAN DENGAN KEBERADAAN TPA JATIBARANG Mulia, Vivin Lesandra; Ngabekti, Sri
Life Science Vol 4 No 2 (2015)
Publisher : Universitas Negeri Semarang

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Abstract

Tujuan dari penelitian ini adalah mengetahui kualitas air Sungai Kreo Semarang ditinjau dari keanekaragaman spesies makrozoobentos. Metode yang digunakan dalam penelitian ini adalah eksplorasi. Penetapan titik sampel dengan purposive sampling pada tiga titik pengamatan untuk tujuh stasiun pengamatan. Penetapan titik sampel didasarkan pada terwakilinya gambaran keadaan perairan sungai, masukan buangan ke dalam sungai, dan rona lingkungan sekitar. Pengambilan sampel diambil  dengan alat pengeruk sederhana dan saringan makrozoobentos kemudian hasil yang diperoleh diidentifikasi jenisnya dan dihitung jumlah individu per jenis, sehingga diketahui nilai Indeks Keanekaragaman. Berdasarkan hasil penelitian dapat disimpulkan bahwa Indeks Keanekaragaman makrozoobentos di tujuh stasiun tergolong rendah sampai sedang (0,37-1,08), sehingga kualitas air di Sungai Kreo sehubungan dengan keberadaan TPA Jatibarang tergolong dalam perairan yang tercemar sedang sampai berat The purpose of this research is to know the quality of the waters of the Kreo River Semarang in terms of diversity of macrozoobentos species. Method used in this research was exploration, the determination of the sampling method of sample point with purposive sampling in the three the points of observation on seven stations. The determination of sample point is based on the image of the state of the river, discharge input into the river, and hue the surrounding community. Samples were taken with a simple scoop and then filtered the results obtained macrozoobenthos species were identified and counted the number of individuals per species. The results will be used to determine the value of diversity index. Based on the results of this study it was concluded that diversity index of macrozoobenthos in seven stations was low to moderate (0.37 to 1.08), so the water quality in the Kreo River with respect to the presence of TPA Jatibarang classified in the polluted waters was moderate to severe.
PENGARUH PENAMBAHAN KONSENTRASI SUSU SAPI DAN WAKTU FERMENTASI TERHADAP KUALITA`S SOYGHURT Jayanti, Septi; Bintari, Siti Harnina; Iswari, Retno Sri
Life Science Vol 4 No 2 (2015)
Publisher : Universitas Negeri Semarang

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Abstract

Pembuatan tempe yang memerlukan banyak air menyebabkan banyaknya limbah cair yang dihasilkan, salah satunya yaitu rebusan kedua kedelai. Limbah cair tersebut masih mengandung banyak senyawa-senyawa organik seperti protein, karbohidrat, lemak, dan minyak., sehingga masih dapat dimanfaatkan sebagai bahan dasar minuman seperti yoghurt kedelai atau soyghurt. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh konsentrasi susu dan waktu fermentasi terhadap kadar total asam laktat, jumlah bakteri asam laktat soyghut, dan tingkat kesukaan masyarakat. Konsentrasi susu sapi yang digunakan yaitu 10%, 20%, dan 30%. Sedangkan waktu fermentasinya yaitu 4, 6, 8, dan 10 jam. Metode yang dilakukan dalam penelitian ini adalah penelitian eksperimental dengan 12 perlakuan dan 3 kali ulangan.Hasil penelitian menunjukkan bahwa kadar asam laktat tertinggi terdapat pada soyghurt dengan penambahan susu sapi sebanyak 30% dengan waktu fermentasi 10 jam. Jumlah bakteri asam laktat (BAL) dari tiap perlakuan tidak terdapat perbedaan yang signifikan. Hasil uji organoleptik didapatkan soyghurt dengan penambahan susu sapi 30% dengan waktu fermentasi 10 jam  paling disukai oleh panelis.Dari hasil penelitian tersebut dapat disimpulkan bahwa penambahan konsentrasi susu sapi dan waktu fermentasi berpengaruh terhadap kadar asam laktat dan tingkat kesukaan masyarakat tetapi tidak berpengaruh terhadap jumlah bakteri asam laktat Making tempe that require a lot of water caused many wastewater produced, one of which is both soybean stew. The liquid waste still contains a lot of organic compounds such as proteins, carbohydrates, fats, and oils., So that they can be used as a basic ingredient of beverages such as soy yogurt or soyghurt. This study aims to determine how the effect of milk concentration and time of fermentation on total levels of lactic acid, the amount of lactic acid bacteria soyghut, and the level of community preferences. Concentration of cow's milk used are 10%, 20%, and 30%. While the fermentation time is 4, 6, 8, and 10 hours. The method used in this research is experimental research with 12 treatments and 3 repetitions. The results showed that the highest levels of lactic acid found in cow's milk soyghurt with the addition of as much as 30% with a fermentation time of 10 hours. Moderate to BAL number of every treatment there is no significant difference. From the results obtained soyghurt organoleptic test by the addition of 30% cow's milk fermentation time of 10 hours panelis. From most favored by these results we can conclude that the addition of cow's milk concentration and fermentation time effect on lactic acid levels and A levels of society but does not affect the amount of lactic acid bacteria Making tempe that require a lot of water caused many wastewater produced, one of which is both soybean stew. The liquid waste still contains a lot of organic compounds such as proteins, carbohydrates, fats, and oils., So that they can be used as a basic ingredient of beverages such as soy yogurt or soyghurt. This study aims to determine how the effect of milk concentration and time of fermentation on total levels of lactic acid, the amount of lactic acid bacteria soyghut, and the level of community preferences. Concentration of cow's milk used are 10%, 20%, and 30%. While the fermentation time is 4, 6, 8, and 10 hours. The method used in this research is experimental research with 12 treatments and 3 repetitions. The results showed that the highest levels of lactic acid found in cow's milk soyghurt with the addition of as much as 30% with a fermentation time of 10 hours. Moderate to BAL number of every treatment there is no significant difference. From the results obtained soyghurt organoleptic test by the addition of 30% cow's milk fermentation time of 10 hours panelis. From most favored by these results we can conclude that the addition of cow's milk concentration and fermentation time effect on lactic acid levels and A levels of society but does not affect the amount of lactic acid bacteria

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