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All Journal HAYATI Journal of Biosciences Sainstek Journal of Marine Research Bioedukasi: Jurnal Pendidikan Biologi Jurnal Ilmiah Peuradeun Jurnal Penelitian Pendidikan IPA (JPPIPA) Agrosains: Jurnal Penelitian Agronomi Formatif: Jurnal Ilmiah Pendidikan MIPA Assimilation: Indonesian Journal of Biology Education Jambura Edu Biosfer Journal Jambura Journal of Health Sciences and Research Jambura Journal of Chemistry BIOSFER : Jurnal Biologi dan Pendidikan Biologi RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Kewarganegaraan Journal of Research in Instructional Journal of Marine Research JURNAL BIOLOGI PAPUA Jurnal Rekayasa elektrika
Novri Youla Kandowangko
Program Studi Biologi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Negeri Gorontalo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Jambura Edu Biosfer Journal

 1 
KARAKTERISASI MORFOLOGI DAN ANALISIS PROKSIMAT JAGUNG (Zea mays, L.) VARIETAS MOMALA GORONTALO Rizal Suleman; Novri Youla Kandowangko; Aryati Abdul
Jambura Edu Biosfer Journal Vol 1, No 2 (2019): Jambura Edu Biosfer Journal (JBEJ)
Publisher : Fakultas MIPA Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.264 KB) | DOI: 10.34312/jebj.v1i2.2432

Abstract

Research aimed to find out morphological characteristics and proximate analysis of Momala Gorontalo corn (Zea mays, L.) variety. The research applied observation method by doing observation towards Momala Gorontalo corn variety. The data analysis used quantitative descriptive analysis. The morphology characteristics of Momala Gorontalo corn were average plant height was 146.47 cm; average cob height was 73.88 cm; average stem perimeter was 8.46 cm; average leaves number was 12; average leaves strand was 86.59 cm; average leaves midrib was 16.25 cm; average leaves strand width was 8.71 cm; average leaves strand direction was a bit curving; average axilla corner was 39,950; average leaves tip shape was sharp; at grain was 5,86%; at corn hair was 83,76%. Average cob length was 12,58 cm; average cob diameter was 3,34 cm; average cob weight with corn husk was 88,58 g, average cob weight without corn husk was 60,74 g, average seeds number per line was 20, and weight of 1000 grains was 272 g. The proximate analysis of Momala Gorontalo corn for moisture content was 14,82 ± 0,04%; ash content was 1,35 ± 0,01%; crude protein content was 11,51 ± 0,24%; crude fat content was 4,62 ± 0,48%; carbohydrate content was 67,68 ± 0,67%; value of Nitrogen Free Extract (BETN) was 58,36 ± 0,93% and value of metabolic energy was 2886,25 ± 14,68 Kkal/100 g
NILAI BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA VIRGIN COCONUT OIL HASIL FERMENTASI YANG DISUPLEMENTASI DENGAN KUNYIT (Curcuma longa L.) Indri Meliyani Bouta; Aryati Abdul; Novri Youla Kandowangko
Jambura Edu Biosfer Journal Vol 2, No 2 (2020): Jambura Edu Biosfer Journal (JEBJ)
Publisher : Fakultas MIPA Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/jebj.v2i2.4461

Abstract

Salah satu produk turunan dari tanaman kelapa (Cocos nucifera, L.) adalah minyak kelapa. Kualitas minyak kelapa yang baik memiliki nilai bilangan peroksida dan kadar asam lemak bebas yang rendah. Penelitian ini bertujuan untuk menganalisis bilangan peroksida dan asam lemak bebas pada virgin coconut oil (VCO) hasil fermentasi yang disuplementasi dengan kunyit dan menentukan konsentrasi optimum penambahan kunyit untuk mendapatkan VCO kualitas baik. Penelitian ini merupakan penelitian eksperimen dengan mengunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan lima kali pengulangan. Perlakuan yang digunakan adalah variasi volume penambahan kunyit (0; 50; 100 dan 150 mL). Metode titrasi digunakan untuk menganalisis bilangan peroksida dan kadar asam lemak. Data nilai bilangan peroksida dan asam lemak bebas dianalisis secara deskriptif naratif dan analisis statistik menggunakan uji Fisher (F) dan uji lanjut dengan uji Beda Nyata Terkecil (BNT). Hasil Penelitian menunjukkan bahwa penambahan kunyit dapat menurunkan bilangan peroksida dan asam lemak bebas pada VCO hasil fermentasi. Bilangan perosida terukur dengan penambahan kunyit sebanyak 0; 50; 100 dan 150 mL berturut-turut adalah 3.44; 2.56; 1.96; dan 1.68 meq/kg, sedangkan kadar asam lemak bebas terukur berturut-turut sebesar 0.5; 0.40; 0.34; dan 0.28 %. Sehingga dapat disimpulkan bahwa penambahan kunyit pada VCO hasil fermentasi dapat meningkatkan kualitas minyaknya. Semakin besar volume kunyit yang ditambahkan maka nilai bilangan peroksida dan kadar asam lemak bebas semakin rendah.
THE MORPHOLOGY OF PATHOGENIC FUNGI AS THE CAUSE OF ROTTEN CACAO (THEOBROMA CACAO L.) FRUITS IN TUMBA VILLAGE Yuliana Nurdian Toini; Novri Youla Kandowangko; Wirnangsi D Uno
Jambura Edu Biosfer Journal Vol 3, No 1 (2021) : Jambura Edu Biosfer Journal (JEBJ)
Publisher : Fakultas MIPA Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/jebj.v3i1.5798

Abstract

The purpose of this qualitative descriptive study was to find out the types of pathogenic fungi that caused rotten cacao fruits based on morphological characteristics in Tumba village. Fungi isolation was performed by employing the moist chamber method with the PDA medium. Moreover, the identification of pathogenic fungal isolates followed the morphological characteristics mentioned earlier. The results showed that four fungal isolates contributed to the rotting of cacao fruits in the site area. Fungal isolate Tumba 1 (T1) had morphological characteristics of a white colony with smooth surface, and oval sporangium with a bulge on its tip; fungal isolate Tumba 2 (T2) consisted of morphological characteristics of a white colony with a pink circle in the middle, and having a sickle-shaped and oval macroconidia; fungal isolate Tumba 3 (T3) comprised morphological characteristics of a dark black colony with irregular shape, uneven edge, and having a long conidiophore with a big conidial head; fungal isolate Tumba 4 (T4) had morphological characteristics of a black colony with a white circle in the middle, uneven edge, and having a tube-shaped conidium. As based on the morphological characteristics, it was assumed that the four fungal isolates causing the rotten cacao fruit were similar to the types of fungi, i.e., Phytopthora palmivora, Fusarium sp, Aspergilus niger, and Gloeosprorium sp.
Co-Authors Andi Pratiwi Andi Pratiwi Ani Hasan, Ani Aryati Abdul Aryati Abdul Bulowe, Yuniarty R Chairunnisa Lamangantjo Damopolii, Insar Devi Tutut Rianjani Dewi Wahyuni Kyai Baderan Djuna Lamondo Elawati Elawati Elya Nusantari Falerins Labuga Febriyanti Febriyanti Frida Maryati Yusuf Frida Maryati Yusuf Frida Maryati Yusuf GIAT SURYATMANA Hamzah B Uno Indri Meliyani Bouta Jusna Ahmad Jusna Ahmad Kadita P. Latif Keley, Umar Keley, Umar Lamatenggo, Nina Margaretha Solang Marini Susanti Hamidun Masra Latjompoh Meilin S. Y. Rosely Muh. Nur Akbar Mukhlisulfatih Latief NENNY NURLAENY Nunaki, Jan Hendriek Nunaki, Jan Hendriek Nunaki, Jan Hendriek Nuryanti Rumalolas Patta Sija Rahwilin Van Gobel Rampi Yusuf Rianjani, Devi Tutut Rianjani, Devi Tutut Rinna Amelia Polihito Rizal Suleman Rizaldi Mokodompit ROBERT DJONGGI MARULI SIMANUNGKALIT Sabriana Oktaviana Gintulangi Sahat Patar Lumban Gaol Saifullah Mamonto Suwarni Karim Umar Keley Wilinda A. Datau Wirnangsi D Uno Wirnangsi Din Uno Yelsi Patiung Yuliana Nurdian Toini Yumna Binti Abud Alamri Yusrin Anton Puluhulawa