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All Journal Jurnal Biologi Tropis
Putri Intan Wahyuni
Universitas Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Stomatal Characteristics of 5 Citrus L. Species (Rutaceae) From Pekanbaru, Riau Province Nery Sofiyanti; Putri Intan Wahyuni; Dyah Iriani
Jurnal Biologi Tropis Vol. 22 No. 1 (2022): January - March
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i1.3100

Abstract

Stomata of leaf is one of the important trait in plant taxonomic study. This trait can be used to characterisize the members of a plant group including Citrus.This genus is one of fruit plant that commonly known in Pekanbaru, Riau. The aim of this study was to examine the characteristic of stomata of 5 Citrus species from Pekanbaru, Riau Province, Indonesia. Leaves were collected from the field. The stomatal preparations were conducted using replica method. Stomata were then observed and photographed using Mikroskop Binokuler Olympus CX23 and Mikroskop LCD Digital Celestron Model 44340. The results show that stomata of all Citrus species examined in this study shows the similar type, hypostomatic with reniform-shaped stomata. However, the variations are found in stomata density and index, as well as the length and length of stomata. C. hystrix and C. aurantifolia have the lowest (419.89/1 mm²).), and the highest stomatal density (685.89/1 mm²).), respectively. The size of stomata varies within the species. C. microcarpa has the biggest stomata size (20.5 x 18.5 µm).  Stomatal density of Citrus examined in this study are high (> 500 / mm2) in C. aurantifolia and C. limon) and medium (300 - 500 / mm2) in C. amblicarpa, C. hystrix and C. microcarpa. The density, index and size of stomata can be used to characterize each Citrus members that examined in this study.
The Effect of Yeast, NPK and Fermentation Time in Bioethanol Fermentation from “Abacaxi” Pinapple Pericarp Nery Sofiyanti; Dyah Iriani; Putri Intan Wahyuni; Nurul Idani; Puji Lestari
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4312

Abstract

Bioethanol is promising alternative fuel due to its less effect to environment. It is produced from bio-sources, such plant materials. Yeast and NPK have been reported as the ingredients in affecting bioethanol fermentation. The aim of this study was to examined the effect of yeast and NPK in bioethanol fermentation using the pericarp of “Abacaxi” pinnapple cultivar (Ananas comosus cv. “Abacaxi”). The pericarp juice of “Abacaxi” pineapple was made by blending the fresh pericarp and aquadest (1 : 1.5). The juice was then mix with dry commercial yeast (1 g, 2.5 g and 5 gr) and NPK  (1 g, 2 g, 3 g). A total of 9 treatments were used in fermentation.  Each treatment was replicated three times, brought the total sample was 27. The percentage of bioethanol for each treatment was measure using alcoholmeter for six days (24 h, 48 h, 72 h, 96 h, 120 h and 144 h). The result show that the percentage of bioethanol produced in this study varies among different treatment and fermentation time. Yeast and NPK gave significant effect in bioethanol fermentation, with the combination of 5 g yeast and 3 g NPK gave the highest percentage of bioethanol in 144 h of fermentation. Based on the result of this study, the pericarp of “Abacaxi” pineapple is potential bio-source for bioethanol fermentation.
Co-Authors Dyah Iriani Nery Sofiyanti Nurul Idani Puji Lestari