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Journal of Natural Sciences and Learning
Published by Universitas Wijaya Kusuma Surabaya
ISSN : 29631041     EISSN : 29629837     DOI : https://doi.org/10.30742/jnsl.v3i1
Core Subject : Science, Education, Social,
Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology
Journal of Natural Sciences and Learning is published by the Department of Biology Education Faculty of Teacher Training and Education Universitas Wijaya Kusuma Surabaya. The Journal of Natural Sciences and Learning covers many academic disciplines, publishing articles for researchers, and educators and providing a forum for the sharing, dissemination and discussion of research, experience and perspectives across a wide range of natural science and learning. Criteria for publication in the Journal of Natural Sciences and Learning are novelty, quality, and general interest in experimental and theoretical basic natural sciences and biology/science education and learning. In detail, the scopes of this journal are research in: Life Sciences and Biology; Natural Science; Environmental Science; Biomaterial and Bioinformatic; Curriculum, Teaching and Learning; Biology Education; Learning Media; Learning/Teaching Methodologies; Educational Projects and Innovations; Science Educational Technology; Lesson Study in Biology/Natural Science Learning.
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 34 Documents
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COMPARISON OF THE THICKNESS OF RICE STRAW MULCH, RICE HUSK AND REEDS ON THE OBSERVATION OF THE NUMBER OF FRUIT PLANTS TOMATO (Solanum lycopersicum) Shella Ramadhanty, Erlinda; Sunaryo; Kristianto, Sonny
Journal of Natural Sciences and Learning Vol. 2 No. 2 (2023): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i2.50

Abstract

Mulch is a surface covering material used to prevent weed growth, protect soil moisture, keep the soil structure stable and protect against erosion. The thickness of the mulch itself is also very influential on the life processes and development of plants. This study aims to determine and study the ratio of types of mulch thickness to observations of the number of fruits of tomato plants.method was used literature review by searching several journals that discussed the thickness of mulch of various types of organic mulch, namely rice straw, rice husk, and reeds using the search engine Google Scholar and Connected Papers with the keywords mulch thickness, type -types of organic mulch, and tomato plants. Several journals show that the difference in dosage or thickness of mulch which is consistent with one level higher than low content is significantly different which affects plant height, number of branches, number of flowering, and number of fruit produced. So it can be concluded that the use of organic mulch is very good for improving the quality of tomato plants and plays an important role in maintaining the stability of temperature, humidity and nutrients in the soil.
SCREENING POLE OF GREEN FOREST CHICKEN (Gallus varius) AND ITS POTENTIAL AS A TEACHING SOURCE OF BIOCULTURAL DIVERSITY: A CASE STUDY IN BUKIT DEMULIH BANGLI INDIGENOUS FOREST AREA Sang Putu Kaler Surata
Journal of Natural Sciences and Learning Vol. 2 No. 1 (2023): Journal of Natural Science and Learning
Publisher : Jurusan Pendidikan Biologi, Fakultas Bahasa dan Sains, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i1.54

Abstract

Green jungle fowl (Gallus varius) is widespread in nature and community forests. This study aims to identify distribution patterns, habitat profiles, and the potential of green jungle fowl (GJF) as a source of biological learning based on a biocultural approach (biodiversity, cultural diversity, and language diversity). The case study was used for extensive bird exploration in a customary forest, Hutan Adat Bukit Demulih Bangli (HABD), from February to June 2022. Data on distribution patterns were collected with a combination of free-range, line transect, and point-count techniques and habitat profiles with physiognomy methodology. Meanwhile, document analysis and the concept map were used to demonstrate the potential of the GJF in HABD as a source of learning. The results revealed that GJF was unequally distributed, with a population at each observation point ranging from 2 to 10. The bird prefers forested areas dominated by shrubs with several trees and, therefore, has an open canopy that allows sunlight to reach the forested floor. Local knowledge and practices in the preservation of GJF and HABD are excellent resources for learning various biological materials and concepts in the context of biodiversity, culture, and language.
A EFFECT OF COMBINATION OF CONCENTRATION OF TURMERIC EXTRACT (Curcuma longa L.) AND SUGAR ON WATER CURRENT AND ORGANOLEPTIC JELLY CANDY Maghfiroh Khoirin
Journal of Natural Sciences and Learning Vol. 2 No. 1 (2023): Journal of Natural Science and Learning
Publisher : Jurusan Pendidikan Biologi, Fakultas Bahasa dan Sains, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i1.55

Abstract

  Jelly candy is made from gelling agents and essences to produce a variety of flavors, a clear transparent appearance, and a chewy texture. In general, jelly candy uses gelatin as its gelling agent. Doubts about the halalness of gelatine make research into the potential of other gelling agents necessary. Carrageenan can replace gelatin as a gelling agent because of its gelling ability. This study used turmeric extract as a colorant for jelly candy. This study aimed to determine the effect of adding sugar and turmeric extract on the water content and organoleptic of turmeric jelly candy (Curcuma longa L.). This study used a completely randomized design with two factors: variations in sugar concentration (25%, 75%) and turmeric extract (5%, 10%, 15%). The results showed that the combination of turmeric (C. longa) extract concentration significantly affected water content; the greater the concentration of sugar and turmeric extract affected the color and taste of jelly candy. The concentration of carrageenan and konjac mixture that the panelists most liked was 75% sugar. Meanwhile, the concentration of turmeric extract that the panelists most liked was the addition of 10% turmeric extract.
Variation of Processed Fresh Pineapple on Vitamin C Content Using UV-VIS Spectrophotometry Mardiana Prasetyani Putri
Journal of Natural Sciences and Learning Vol. 2 No. 1 (2023): Journal of Natural Science and Learning
Publisher : Jurusan Pendidikan Biologi, Fakultas Bahasa dan Sains, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i1.59

Abstract

Important sources of vitamin C in food mainly come from fruits and vegetables. One type of fruit that contains vitamin C and is much in demand by the public is pineapple. To extend the shelf life of pineapple fruit can usually be done by processing the fruit into other preparations. But on the other hand the content of vitamin C in fruit and food will be damaged due to the oxidation process by the outside air, especially when heated. This study aims to determine the levels of vitamin C in fresh pineapple and processed varieties of pineapple. This research method is descriptive by analyzing the content of vitamin C in fresh pineapple and its processed variations using the UV-Vis spectrophotometry method. Based on the results of the study, the levels of vitamin C in fresh pineapple, pineapple syrup and candied pineapple were (95.75 ; 49.09 ; 44.09) mg/100g, respectively. Based on the statistical test results, a significant value of p>0.05 was obtained, which meant that the data was normal and continued with the paired parametric T test. The result of the test is p<0.05. There are differences in the value of vitamin C levels in fresh pineapple and processed variations.
CONSERVATION SCIENCE Trends: A Systematic Literature Review of Publications Between 2012-2022 auliya rohmah, zaenab; Bella Yuyun Ayunda; raviah, azimatur
Journal of Natural Sciences and Learning Vol. 2 No. 2 (2023): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i2.83

Abstract

The purpose of the review article is to find out the research trends related to conservation science, which is very useful for developing teacher learning skills in line with the period of the Industrial Revolution 5.0, which uses a lot of technology integration in learning. In the Industrial Revolution 5.0, technology and humans will coexist to improve human life sustainably. This study is a systematic scientific literature review of the conservation of 500 Google Scholar-indexed journal articles published between 2012 and 2022, but only 17 journal articles that met the requirements were used. The findings show that the regions in Indonesia with the most scientific conservation research are Bandarlampung and North Lampung. Articles related to conservation-scientific research are primarily published in chemistry education and learning journals. Many science education research-based journals have published conservation science articles, but more chemistry coverage still needs to be provided. The most researched topics on the knowledge component in conservation science are colloids, salt hydrolysis, and mixture separation. The least studied are stoichiometry and thermochemistry, meaning these two topics have been of little interest to researchers in the last ten years. From some of the analyses in this literature review, we suggest sharing references and centers for conservation science in science education and formulating what topics need to be researched for further research.
Antioxidant Activity and Organoleptic Quality of Crackers with Differences in the Addition of Black Glutinous Tape and Baking Powder Cahyaning Rini Utami; Nuriyah Fitriani
Journal of Natural Sciences and Learning Vol. 2 No. 2 (2023): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i2.85

Abstract

Tapioca flour-based crackers are a popular dry snack in Indonesia, characterized by their high starch content. However, recent developments have focused on creating crackers that are not only tasty but also have high nutritional value. One way to achieve this is by fortifying crackers with fermented products like black glutinous rice tape. This ingredient is known for its excellent nutrition and high antioxidant content, making it a healthy addition to crackers. The expansion of the volume of crackers is the primary factor that affects the crispness and quality of the crackers. This study aims to determine the proportion of the addition of black glutinous rice tape and baking powder concentration to the characteristics of crackers and determine the best crackers that can produce good quality and are acceptable in terms of sensory. The research design was a randomized complete block design with two factors. The first factor of black glutinous rice tape percentage (20, 30, 40%) and the second factor of baking powder concentration (0.1, 0.2, 0.3%) repeated three times resulted in 27 attempts. The ANOVA two-way statistics was utilized by the researchers to evaluate the chemical data, followed by the Tukey test to detect any significant differences among the treatments. Moreover, they employed Friedman's method to carry out organoleptic testing. The Effectiveness Index method identified the best treatment for chemical and organoleptic analysis, which was T3B2 (0.2% baking powder and 40% black glutinous rice tape). This treatment resulted in an antioxidant activity of 141.15 ppm, a water content of 9.05%, and an ash content of 1.71%. In addition, the organoleptic scores for color, aroma, taste, and texture were rated 4.66, 4.66, 3.40, and 3.70, respectively (3=least liked, 4= liked).
Cardamom (Elettaria cardamomum) and Sappan Wood (Caesalpinia sappan L.) Proportion Effect on the Antioxidant Activity of "Wedang Kapusecang" Maghfiroh, Khoirin; Mighfar, Shochibul
Journal of Natural Sciences and Learning Vol. 2 No. 2 (2023): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i2.100

Abstract

This research explores the impact of varying proportions of cardamom and sappan wood on the antioxidant activity of Wedang Kapusecang, a heated beverage inspired by the traditional Imogiri drink "Wedang Uwuh." Using a factorial Randomized Block Design (RBD) with two factors, the study examines two levels of cardamom (0.5g and 1g) as the first factor and three levels of sappan wood (2g, 5g, and 8g) as the second factor, resulting in six treatment combinations, each duplicated twice. Data analysis employs ANOVA with 1% and 5% confidence intervals, followed by the BNT test (5%) if significant effects are detected. The study includes evaluations of antioxidant activity using the DPPH test and organoleptic aspects such as taste, aroma, and color. The research findings indicate that the most potent antioxidant activity is observed in treatment K2S3 (1g cardamom and 3g sappan wood), with an IC50 parameter of 55,604 ppm, signifying robust antioxidant properties. Organoleptic results identify treatment K2S2 (1g cardamom and 2g sappan wood) as the optimal choice, with moderately liked taste (2.76), moderately liked aroma (2.88), and liked color (3.68). Considering the effectiveness index, treatment K2S2 remains superior, exhibiting an average IC50 antioxidant activity value of 55,604 ppm (strong), with moderately liked taste and aroma ratings, along with a liked color rating.
The Development of Popular Scientific Book Mangrove Diversity Base on Contextual Learning Material of Biodiversity in Senior High School Handono, Handono
Journal of Natural Sciences and Learning Vol. 3 No. 1 (2024): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v3i1.117

Abstract

The biology of learning closely related to human life, so that in the learning process process can be implemented in the natural environment, in other words learning not only predicated on the provided text books in school but can also utilize the surrounding environment as a learning resource. Learning that so called contextual learning. One of the environment that can be used as a source for learning is the mangrove. Therefore, the need for innovation learning resource utilization is around students who could potentially be used as an ingredient for the manufacture of learning media for students. In addition to the availability of the media has not discussed the specifics about the mangrove. The media is a popular scientific book on Mangrove Diversity which discusses mangrove diversity that is clearly packaged in an interesting way to overcome the limitations of space and time. This popular scientific book developed to help students better understand about the diversity of mangroves around its environment. This type of research is research development using development model ADDIE. ADDIE development model consists of several stages, namely analysis, design, development, implementation, and evaluation. The subject of the tests in this study consisted of 2 biology teachers and 8 students of class X SMA Maqwa and 2 biology teachers of SMA Maqwa. Data collection instrument on this research is questionnaire. Shape data obtained quantitative data and qualitative data. The results of the validation by an expert of the material retrieved percentage 78.7% with the "good" category and the results of the validation by an expert media obtained the percentage of 91% with the category "very good". Furthermore, the test by the teacher obtained percentage 84.58% by category "very good" and small group trials obtained percentage 81.76 % by category "very good". Based on the results of the study it can be concluded that the media of popular scientific books learning diversity of mangrove is worth is used in the process of learning both in schools as well as self learning. This media can be used as an alternative media learning material on biodiversity.
The Effect of Scout Extracurricular Activities on the Learning Outcomes of Class X Students in Biology Subjects at State Senior High School 1 Besuki Sari, Dwi Nur Rikhma
Journal of Natural Sciences and Learning Vol. 3 No. 1 (2024): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v3i1.130

Abstract

Extracurricular activities are activities of students outside tutoring, extracurricular activities can give effect to their interests, talents and potential of the students. Extracurricular are much in demand by students that scouts, including in SMA Negeri 1 Besuki. Ektrakurikuler conditions scout in SMA Negeri 1 Besuki pretty good because a lot of students who take these activities even for class X are required to follow. But many students are still less know the benefits and purpose of the mandatory extracurricular scout. Based on the description of the background of the problem, this study was formulated as follows: Is there Scouting Against Effects of Extracurricular Activities Student Results Class X By Subject Biology at SMA Negeri 1 Besuki school year of 2014/2015? This type of research that is ex post facto correlational descriptive with quantitative approach. Data collection techniques with the questionnaire method (questionnaire) and documentation. Statistical calculations done using a simple correlation with significant results seen from the value of r count larger than r table at a significance level of 5% ie 0.658> 0.246. Based on the results of research and discussion that has been done, it can be concluded that there is influence of extracurricular activities scouts on learning outcomes of students in the subjects of Biology class X SMA Negeri 1 Besuki school year 2014/2015
Identification Of Mold Contaminan In Expired Wet Bread In Tulung Agung Tri Widodo, Wimbuh
Journal of Natural Sciences and Learning Vol. 3 No. 1 (2024): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v3i1.131

Abstract

Bread is a carbohydrate source that is considered very practical for today's fast-paced and practical life. Mold is one of the microorganisms that cause disease in humans. Mold is the main microorganism that plays an important role in the process of making and spoiling bread. Fungi that are often found in bread spoilage are Rhizopus stolonifer, Penicillium s, and Aspergillus sp. This study used a descriptive research design. The purpose of this study was to determine the presence of mold on wet bread that is no longer suitable for consumption in Tulungagung Regency. The population in this study was bread sold in Tulungagung Regency. The samples of this study were 4 types of bread that are often sold in Tulungagung Regency. pandan brown bread samples contained Aspergillus sp and Rhizopus sp fungal species, banana bread samples contained Aspergillus sp and Rhizopus sp fungal species, steamed bread samples contained Aspergillus sp and Rhizopus sp fungal species, and putu ayu bread samples contained Aspergillus sp and Rhizopus sp fungal species. The conclusion of this research was that the fungal species of Rizhoppus sp and Aspergillus sp were found. This shows that bread that is not suitable for consumption can cause health problems for consumers

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