cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Sudarningsih
Contact Email
Sudarningsih@ulm.ac.id
Phone
+6281349717000
Journal Mail Official
naturalscientiae@ulm.ac.id
Editorial Address
Fakultas MIPA Universitas Lambung Mangkurat FMIPA, Jalan A.Yani Km 35,8 Banjarbaru Kalimantan Selatan Phone: +6281349717000
Location
Kota banjarmasin,
Kalimantan selatan
INDONESIA
Jurnal Natural Scientiae
Published by Universitas Lambung Mangkurat
ISSN : -     EISSN : 28099796     DOI : DOI: https://doi.org/10.20527/jns.v2i1
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Energy Immunology & microbiology Materials Science & Nanotechnology Physics
Jurnal Natural Scientiae (JNS), ISSN:2809-9796 (online) adalah sebuah jurnal blind peer review yang didedikasikan untuk publikasi hasil penelitian yang berkualitas dalam bidang IPA namun tak terbatas secara implisit. Semua publikasi di jurnal Natural Scientiae bersifat akses terbuka yang memungkinkan artikel tersedia secara bebas online tanpa berlangganan apapun. Jurnal Natural Scientiae dikelola secara profesional dan diterbitkan oleh FMIPA ULM dalam membantu mahasiswa, akademisi, peneliti dan praktisi untuk menyebarkan hasil penelitiannya. Jurnal Natural Scientiae merupakan media publikasi yang sangat peduli terhadap perkembangan dan inovasi-inovasi pada bidang IPA terutama bidang biologi, kimia dan fisika Indonesia. Focus and Scope: Biosistematika tumbuhan Biosistematikan Hewan Genetika Molekuler Mikrobiologi Ekologi Fisika Instrumentasi Fisika Material Geofisika Kimia Analitik Kimia Organik Kimia Anorganik Biokimia Kimia Fisik Kimia Lingkungan Kimia Komputasi Biomaterial
Arjuna Subject : Umum - Umum
Articles 35 Documents
 1   2   3   4 
Production Of Ready-To-Drink Cascara Kombucha Fortified With Coconut Water (Cocos Nucifera L.) and Red Dragon Fruit (Hylocereus Polyrhizus) Taufik, Refika Safitri Rizkia; Zackiyah, Zackiyah; Supriyanti, Florentina Maria Titin
Jurnal Natural Scientiae Vol 4, No 2 (2024): November 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v4i2.13444

Abstract

Cascara is coffee pulp which contains caffeine, chlorogenic acid and phenolic compounds, but has not been utilised optimally. Cascara can be processed into ready-to-drink cascara kombucha products, which are beneficial for the body. This research aims to determine the effect of adding coconut water (Cocos nucifera L.) and red dragon fruit (Hylocereus polyrhizus) on the alcohol content, total phenolics, caffeine, minerals, antioxidant activity and sensory hedonic content of ready-to-drink cascara kombucha. This research method was carried out in 3 stages including optimizing fermentation time and SCOBY starter concentration based on pH value; fortification ratio optimization; and product analysis includes alcohol content by dichromate method, total phenolics by Folin-Ciocalteu method, caffeine by UV-VIS spectrophotometry method, minerals by AAS spectrophotometry method, antioxidant activity by DPPH method, and sensory hedonic. The research results showed that the best time was 12 days, pH value 3.42 at 10% SCOBY starter concentration. The ratio of cascara kombucha : fortificant is 1:1 resulting in an alcohol content of 0.23-0.43%. The highest levels for total phenolics, caffeine, and minerals were 656.32 mg/kg; 35.53 ppm; and 732.83 mg/100g respectively. The highest antioxidant activity was obtained from the red dragon fruit fortified cascara kombucha product with a yield of 89.69%. The highest color and aroma attributes were obtained from the cascara kombucha product fortified with a mixture of coconut water and red dragon fruit, while the highest value for the taste attribute was obtained from the cascara kombucha product fortified with red dragon fruit.
Yogurt Susu Kambing Etawa (Capra aegagrus hircus) dengan Penambahan Daging Buah Alpukat (Persea americana mill.) Sebagai Minuman Fungsional Purnami Wulan, Dian Fitria
Jurnal Natural Scientiae Vol 4, No 2 (2024): November 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v4i2.13316

Abstract

Yogurt is a drink resulting from fermented milk using lactic acid bacteria. Yogurt production using Etawa goat's milk (Capra aegagrus hircus) was chosen because its nutritional content is quite good and low in lactose. The addition of avocado (Persea americana mill.) flesh to yogurt is expected to increase antioxidant activity and vitamin E levels. This research aims to produce goat's milk yogurt with the addition of avocado flesh as a functional drink that is liked by consumers, has antioxidant activity, and has high levels of high total phenolics and rich in vitamin E. The method used in this research includes the production of yogurt without the addition of avocado flesh as a control yogurt and yogurt with the addition of avocado in various variants. Then sensory analysis was carried out using the hedonic test, analysis of total phenolic content using the Follin-Cicocalteu method, analysis of antioxidant activity using the DPPH method and analysis of vitamin E levels using a spectrometer. The research results showed that the control yogurt was white in color, in the form of a thick, semi-solid liquid, had a distinctive smell, a sour taste, a homogeneous consistency and had a pH value of 4.3–4.8. The results of the sensory analysis test of yogurt with the addition of 20% avocado flesh (Y1) was the product most preferred by the panelists based on the color and aroma attributes, while for the texture and taste attributes the panelists preferred 40% (Y2). The total phenolic compound, antioxidant activity, and vitamin E test results of goat's milk yogurt reached 91.2%, the more avocado flesh was added, the yogurt with the addition of avocado flesh increased significantly with the addition of avocado pulp concentration
Produksi Madu dan Identifikasi Tumbuhan Sumber Pakan Lebah Kelulut Heterotrigona itama pada Meliponikultur di Desa Padang Panjang Kamilya, Siti Rezqina; Kadarsah, Anang; Satriadi, Trisnu
Jurnal Natural Scientiae Vol 4, No 2 (2024): November 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v4i2.12852

Abstract

-Produksi madu adalah jumlah madu yang dihasilkan lebah. Produksi madu oleh lebah kelulut Heterotrigona itama sangat dipengaruhi oleh ketersediaan sumber makanan. Sumber makanan lebah H.itama adalah nektar, serbuk sari dan resin pada tumbuhan. Salah satu budidaya lebah kelulut H.itama atau meliponikultur di Kalimantan Selatan terdapat di Desa Padang Panjang, Kecamatan Karang Intan, Kabupaten Banjar. Tujuan penelitian ini adalah menganalisis jenis tanaman sumber makanan lebah kelulut, mengetahui produksi madu, dan mendeskripsikan kondisi lingkungan meliputi suhu, kelembaban dan kecepatan angin pada budidaya meliponi di Desa Padang Panjang. Prosedur penelitian dibagi menjadi tiga, yaitu 1) menganalisis tanaman sumber makanan lebah kelulut H.itama dengan menggunakan kombinasi metode purposive sampling dan nesting plot, 2) menghitung produksi madu lebah kelulut H.itama dan 3) mendeskripsikan kondisi lingkungan termasuk suhu , kelembaban, dan kecepatan angin dalam budidaya meliponi di Desa Padang Panjang. Tanaman sumber makanan lebah H.itama pada budidaya meliponi di Desa Padang Panjang berjumlah 20 jenis tanaman dari 16 famili. Produksi madu lebah H.itama pada budidaya meliponi di Desa Padang Panjang pada bulan Oktober 2023, November 2023, Desember 2023 dan Januari 2024 berkisar antara 49,6 ml/stup sampai dengan 136,7 ml/stup. Kondisi lingkungan di lokasi penelitian untuk suhu, kelembaban udara, dan kecepatan angin masing-masing sebesar 28,3-31,9ºC, 65-70%, dan 4,4-5,7 mph.
Herb-Fortified Arabica Cascara Infusion as a Functional Beverage Syabila, Feby Ariani; Supriyanti, Florentina Maria Titin; Zackiyah, Zackiyah
Jurnal Natural Scientiae Vol 4, No 2 (2024): November 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v4i2.13445

Abstract

Cascara is a product derived from the drying of Arabica coffee pulp. It has potential as a functional beverage with health benefits. This study aims to produce a functional beverage from cascara and analyze its organoleptic properties, phytochemical content, antioxidant activity, total polyphenols, and caffeine content of cascara infusion fortified with medicinal plants. The methods utilized in this study included drying, grinding, and sieving, as well as the formulation of cascara with lemongrass (Cymbopogon citratus) and kaffir lime peel (Citrus hystrix) fortificants. The formulations included V1 (C : S = 75% : 25%); V2 (C : J = 75% : 25%); V3 (C : S : J = 50% : 25% : 25%); and V4  (C : S : J = 75% : 12,5% : 12,5%). The analysis included organoleptic evaluation, cascara brewing temperature and time optimization, gravimetric method moisture content evaluation, pH measurement, phytochemical content evaluation, DPPH method antioxidant activity assay, Folin-Ciocalteu method total polyphenol content measurement, and UV-Vis spectrophotometry caffeine content evaluation. The hedonic test results indicated that the most preferred sample was V1, with a score of 3.90 out of 5.00. Moisture content analysis showed that cascara contains 13.36 ± 0.0007% moisture, lemongrass stalks 11.10 ± 0.0043%, and kaffir lime peel 7.63 ± 0.0004%. The pH of all variants had met the standard with a range of 4.18 ± 0.05 - 4.24 ± 0.08. The phytochemical analysis indicated that the control variable of cascara infusion (C) and V2 contained alkaloids, phenolics, and tannins. Meanwhile, V1 contained alkaloids, phenolics, tannins, and terpenoids. All cascara infusion variants contains antioxidant activity ranged between 78,25 ± 0,25 - 79,50 ± 0,63%; total polyphenol 494,25 – 1.500 mg GAE/100g; and caffeine content 392,53 – 409,53 mg/100g. In conclusion, the study found that cascara infusion V1 was the most preferred by taste testers, and all the infusions were rich in antioxidants and other beneficial compounds.
Struktur Koloni Dan Bentuk Sarang Lebah Kelulut Heterotrigona itama Mendukung Praktik Meliponikultur Berkelanjutan Di Desa Padang Panjang Ulanda, Novilia; Kadarsah, Anang; Satriadi, Trisnu
Jurnal Natural Scientiae Vol 4, No 2 (2024): November 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jns.v4i2.12854

Abstract

Penelitian ini menganalisis struktur koloni dan bentuk sarang lebah kelulutHeterotrigona itama untuk mendukung praktik meliponikultur berkelanjutan di Desa PadangPanjang, Kabupaten Banjar. Sampel lebah diambil dari kebun karet dan cempedak kemudiandiawetkan. Struktur koloni dianalisis berdasarkan parameter warna, sifat fisik, jumlah koloni,serta aktivitas keluar masuk sarang. Pengamatan dilakukan pukul 10.00–11.00. Aktivitas keluarmasuk lebah banyak didapati di kebun cempedak. Pintu masuk berbentuk corong di kebun karetdengan diameter ±3,1 cm lebih besar dibandingkan di kebun cempedak sekitar ±0,6 cm. Rata-ratapanjang corong di kebun karet adalah ±4,3 cm, lebih panjang dibandingkan di kebun cempedak±2,6 cm. Warna corong umumnya kuning kecoklatan 60% di kebun cempedak. Jumlah pot madudi kebun karet sebanyak ±25 pot, lebih banyak dibandingkan kebun cempedak. Volume pot madudi kebun karet ±4,1 ml/pot, lebih sedikit dibanding kebun cempedak. Volume log berbentuksilinder di kebun karet ±7,8 liter, lebih rendah dibandingkan di kebun cempedak. Rata-rata volume ukuran topping adalah ±11,2 liter di kebun karet, lebih besar dibanding di kebun cempedak. Rata-rata jarak sarang dari sumber air di kebun karet 10,4 m lebih jauh dibanding kebun cempedak sekitar ±9,4 m. Struktur koloni lebah H.itama sangat kompleks dan dinamis. Mereka hidup dalam kelompok, dengan masing-masing memainkan peran yang berbeda dalam produksi madu dan propolis.

Page 4 of 4 | Total Record : 35

 1   2   3   4 

Filter by Year

2021 2024


Reset
Filter By Issues
All Issue Vol 4, No 2 (2024): November 2024 Vol 4, No 1 (2024): Mei 2024 Vol 3, No 2 (2023): November 2023 Vol 3, No 1 (2023) Vol 2, No 2 (2022): November 2022 Vol 2, No 1 (2022): Mei 2022 Vol 1, No 1 (2021): November 2021