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All Journal Prosiding Seminar Biologi KLOROFIL: Jurnal Ilmu Biologi dan Terapan JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI KLOROFIL: Jurnal Ilmu Biologi dan Terapan
IRUL HIDAYATI
Universitas Islam Negeri Sunan Ampel Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Immunology & microbiology Industrial & Manufacturing Engineering Public Health

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ANALISIS PROKSIMAT PADA TEPUNG BIJI NANGKA (Artocarpus Heterophyllus Lamk.) ESTI NOVI ANDYARINI; IRUL HIDAYATI
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 1, No 1 (2017): 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.v1i1.1239

Abstract

Indonesia is a tropical country which is diverse types of plants, one of them which was plant jackfruit (Artocarpus heterophyllus Lamk.). But so far, its utilization of waste still leaves form the seeds of jackfruit. Basic human needs of food and technology progress encourages humans to cultivate seeds into flour, jackfruit seed jackfruit. To understand the nutrient content of quality food grain powder jackfruit is the researchers want to do an analysis of proksimat on seed flour, jackfruit. This research use experimental design to test the levels of protein, carbs, fat and calories jackfruit seed flour. The measurement of protein content by Kjeldahl method, method of Carbohydrate carbs by Defference method with Soklet,fat,and calories with manual calculation. Research results from the jackfruit seeds have been processed into flour, jackfruit seeds showed that levels of the protein in the flour biji nangka of 12.19 grams, carbohydrate levels of 56.21 grams, 1.12 grams of fat content and moisture content of 12.4 grams. Expected with the known value of jackfruit seeds flour on proksimat this will encourage the public to make use of waste food into jackfruit seeds in the form of jackfruit seed flour. In addition to reducing waste, nutrient content of jackfruit seed flour is also high.
Pengelompokan isolat bakteri penghasil hormon IAA (indole acetic acid) dari tanah rhizosfer bawang merah (Allium cepa) di Nganjuk dengan variasi wilayah yang berbeda Wuri Handayani; Misbakhul Munir; Irul Hidayati
Prosiding Seminar Biologi Vol 6 No 1 (2020): PROSIDING SEMINAR NASIONAL BIOLOGI DI ERA PANDEMI COVID-19 (OKTOBER 2020)
Publisher : Jurusan Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/psb.v6i1.15787

Abstract

Proses pertanian di Indonesia masih bergantung pada pemakaian pupuk anorganik atau pupuk kimia, khususnya di Nganjuk masih menggunakan pupuk kimia dalam proses budidaya tanaman bawang merah. Oleh karena itu, perlu diatasi dengan mengganti pupuk kimia dengan pupuk organik (biofertilizer) yang sangat aman dan ramah terhadap lingkungan karena mampu memperbaiki struktur tanah dan meningkatkan biomassa mikroba. Penelitian ini bertujuan untuk mengisolasi dan menguji kemampuan bakteri rizosfer dalam menghasilkan hormon IAA dengan jenis data kualitatif dan kuantitatif terhadap bakteri penghasil hormon IAA. Data yang diperoleh dianalisis secara statistik menggunakan uji Kruskal Wallis untuk membandingkan variasi dari tiga wilayah yang berbeda. Sampel tanah diisolasi dan dimurnikan di media NA. Hasil penelitian menunjukkan bahwa terdapat 41 isolat bakteri rizosfer bawang merah yang mampu menghasilkan hormon IAA dengan kadar konsentrasi tertinggi 31,634 ppm yang terdapat di wilayah L (jauh dari permukiman warga) dan konsentrasi terendah 2,131 ppm terletak di wilayah A (dekat permukiman warga). Hasil uji statistik menunjukkan bahwa tidak adanya perbedaan yang signifikan konsentrasi hormon IAA yang dihasilkan isolat bakteri rizosfer bawang merah dari berbagai wilayah tersebut menandakan bahwa kondisi dan komposisi tanah di sekitar wilayah tersebut tidak berbeda karena berada dalam satu lokasi persawahan di Dusun Jetis, Desa Kendalrejo, Kecamatan Bagor, Kabupaten Nganjuk.
ANALISIS PROKSIMAT PADA TEPUNG BIJI NANGKA (Artocarpus Heterophyllus Lamk.) ESTI NOVI ANDYARINI; IRUL HIDAYATI
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 1, No 1 (2017): 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.v1i1.1239

Abstract

Indonesia is a tropical country which is diverse types of plants, one of them which was plant jackfruit (Artocarpus heterophyllus Lamk.). But so far, its utilization of waste still leaves form the seeds of jackfruit. Basic human needs of food and technology progress encourages humans to cultivate seeds into flour, jackfruit seed jackfruit. To understand the nutrient content of quality food grain powder jackfruit is the researchers want to do an analysis of proksimat on seed flour, jackfruit. This research use experimental design to test the levels of protein, carbs, fat and calories jackfruit seed flour. The measurement of protein content by Kjeldahl method, method of Carbohydrate carbs by Defference method with Soklet,fat,and calories with manual calculation. Research results from the jackfruit seeds have been processed into flour, jackfruit seeds showed that levels of the protein in the flour biji nangka of 12.19 grams, carbohydrate levels of 56.21 grams, 1.12 grams of fat content and moisture content of 12.4 grams. Expected with the known value of jackfruit seeds flour on proksimat this will encourage the public to make use of waste food into jackfruit seeds in the form of jackfruit seed flour. In addition to reducing waste, nutrient content of jackfruit seed flour is also high.
Uji Prebiotik Mangga Manalagi (Mangifera indica L. var manalagi) Terhadap Pertumbuhan Lactobacillus plantarum Secara In Vitro Iit Lusif Tsania; Irul Hidayati; Ita Ainun Jariyah
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 6, No 2 (2021)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v6i2.823

Abstract

Prebiotics are food ingredients that cannot be absorbed by the host and will be fermented by colonic bacteria into Short-Chain Fatty Acid. Prebiotics can come from various natural ingredients such as wheat, onions, and bananas. Prebiotic food sources can stimulate the growth of probiotic bacteria which are beneficial bacteria for the host, one of which can produce bacteriocins to fight pathogenic bacteria. Manalagi mango (Mangifera indica L. var manalagi) is a fruit that has the potential as a source of prebiotics because it contains prebiotic food requirements, including dietary fiber and carbohydrates. The purpose of this study is to find out the ability or potential of Manalagi mengkal mango as a source of prebiotics by using a prebiotic test based on the growth of BAL is Lactobacillus plantarum in vitro. The design of this study used an experimental laboratory carried out in vitro by making carbon source media with various concentrations of mango flour, then mixed with liquid MRS, and given Lactobacillus plantarum culture which then measured the carbon source medium in the form of TPC. The highest TPC average yield was 1,7 x 1010 CFU/ml is the variation in the concentration of mango flour 6.89%. Based on the results of a prebiotic test with TPC mango flour manalagi mengkal showed its ability as a source of prebiotics by stimulating the growth of BAL (Lactobacillus plantarum).Keywords – Prebiotics, Manalagi mango, Lactobacillus plantarum
Co-Authors ESTI NOVI ANDYARINI Eva Agustina Funsu Andiarna Gita Ika Safitri Iit Lusif Tsania Irssa Intan Fatiha Ita Ainun Jariyah Misbakhul Munir Muhammad Iqbal Pratama Rahmania Ria Safitri Wuri Handayani