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Journal : Bioedukasi: Jurnal Pendidikan Biologi

Efektivitas Isolat Lokal Boyolali sebagai Bakteri Dekomposter RINANTO, YUDI; FATMAWATI, UMI
Bioedukasi: Jurnal Pendidikan Biologi Vol 9, No 1 (2016): BIOEDUKASI: Jurnal Pendidikan Biologi
Publisher : Department of Biology Education Faculty of Teacher Training and Education Sebelas Maret Un

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/bioedukasi-uns.v9i1.1998

Abstract

The aim of this research is to identify the effectiveness of Local Isolate Bacteria from Boyolali (ILB) to decompose organic materials from wasted vegetable and slurry. The result of decomposition were compared to EM4 for control. The laboratory result indicates that Local isolate bacteria from Boyolali were more effective than EM4 to increase N (Nitrogen) content. The ability of Local isolate bacteria from Boyolali was better than EM4 in degrading organic materials of slurry, particularly, towards P (Phosphate). The best concentration of ILB decomposition is 30 %. Liquid fertilizer produced from Slurry with decomposition ILB 30% that applied towards cabbage  increased the weight of cabbage and the length of circumference by 0.5525 gram and 12.67 cm respectively. From the experimental results that it can be concluded that ILB has better capability in decomposing organic material than EM4. ILB has a good potential as decomposter to produces liquid organic fertilizer. Keywords:     Local isolate, decomposter, EM4, Slurry, cabbage
KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus Fatmawati, Umi; Prasetyo, Faisal I.; T.A, Mega Supia; Utami, Ardiyanti Nur
Bioedukasi: Jurnal Pendidikan Biologi Vol 6, No 2 (2013): BIOEDUKASI: Jurnal Pendidikan Biologi
Publisher : Department of Biology Education Faculty of Teacher Training and Education Sebelas Maret Un

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/bioedukasi-uns.v6i2.2644

Abstract

ABSTRACT-Yoghurt is one of fermented milk product with the addition of lactic acid microbes such as Lactobacillus bulgaricus and Streptococcusthermophillus. The aim of this experiment is determining the characteristics of yogurt made from five different dairy ingredients, each of them are added with a mixture of bacteria Lactobacillus bulgaricus and Streptococcusthermophillus. The dairy ingredients used are: fresh cow's milk, skim milk, UHT milk, soy bean milk, and goat's milk. Starter was given with mixing two species of lactic acid bacteria with the ratio 1:1 and the provision of starter concentration is 5% (v / v). The parameters’ have been observed for lactic acid levels, pH and total number of microbes carried out during 14 days of storage. To examine the effect of different kinds of milk and storage time toward the changes in lactic acid level, pH and total number of microbes, we analyzed with ANAVA by two factorial test and if there are any significant effect, it followed by DMRT test. The results obtained from yogurt product quality were yoghurt made from UHT milk was the best quality because it has the lowest average pH of 4,67, the highest lactic acid content of 1,2 % and most stable total microbial 3,05 x108 cells / ml during the preservation time.