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Umi Salamah
Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Phytochemical test of several eco-handsanitizer candidates Ratna Dewi Eskundari; Tri Wiharti; Nur Rokhimah Hanik; Fety Fatimah; Umi Salamah; Antik Murwani
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.v22i1.3258

Abstract

Ecoenzymes are natural ingredients formed from the fermentation of fruit and or vegetable residues that have many benefits. One of the benefits of ecoenzymes is that they can be used as eco-handsanitizers; which can be used as a candidate for handsanitizer for those who are allergic to alcohol-based handsanitizer. This study aims to determine the pH, antibacterial, antiviral, and antifungal content of the candidate eco-handsanitizer solution through alkaloid, flavonoid, and saponin test, also fungal-inhibition test. The candidate eco-handsanitizer solution was made from an ecoenzyme solution derived from fruit or vegetable residue and added with aloe vera gel and vitamin C or E. The results showed that eco-handsanitizer candidate solution derived from ecoenzyme solution with a dilution of 1:500 or 1:4 and added with aloe vera and vitamin E had a pH that tends to be acidic after 5 weeks of manufacture. The candidate eco-handsanitizer solution contained alkaloid compounds up to 2nd week for 1:500 dilution or up to 5th week for 1:4. Fungal test also showed positive results of one of the treatments in inhibiting fungal growth until the 11th day. These results were expected to be used as guidelines for further research, such as quantitative and qualitative tests for more sensitive alkaloids, for example using GC-MS. 
Utilization of Cassava into Mocaf Flour as A Processed Product by The Sumber Makmur Women Farmer Group in Tepisari Village Umi Salamah; Nur Rokhimah Hanik; Ratna Dewi Eskundari
Jurnal Biologi Tropis Vol. 23 No. 3 (2023): July - September
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.v23i3.5191

Abstract

Cassava (Manihot esculenta crantz) is a type of tuber which has a carbohydrate content of 34% and can be processed as an alternative staple. One of which is mocaf flour (Modified Cassava Flour) which is flour derived from cassava and modified by lactic acid bacteria fermentation. Mocaf flour can be used to make bread, noodles and cakes. One of the efforts to utilize cassava into mocaf flour into processed products has been carried out by the Sumber Makmur Women Farmers Group (KWT). The purpose of this research is to improve the skills of KWT Sumber Makmur members of Tepisari Village in producing mocaf flour independently so they can create processed food products from mocaf flour that are of higher quality and variety. This research method uses a descriptive qualitative approach with the results obtained from making Mocaf Cookies which will be discussed and observed, namely swelling power, taste, aroma and texture. The results obtained from the process of making mocaf flour with tape yeast can produce good quality mocaf flour and processing mocaf cookies has produced cookies with sufficient expansion power, savory taste, distinctive aroma and crunchy texture. The use of cassava into mocaf flour at KWT Sumber Makmur, it is able to provide increased insight into the process of making mocaf flour. As well as the development of KWT mocaf cookies processed products that have high selling value.
Cultivation of Anthurium Flower Plant in Sewu Kembang Tourism Village, Nglurah, Tawangmangu Hidayatun Nurul Khasanah; Antik Murwani; Rahmadani Rahmadani; Rif'atin Khoirunnisa; Riska Satya Graha Putrimulya; Umi Salamah; Hania Nurbayti; Farhah Qurrotu 'Aini; Avivi Khoirunnida; Qurota A'yun; Nur Rokhimah Hanik
Jurnal Biologi Tropis Vol. 23 No. 2 (2023): April-June
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.v23i2.4987

Abstract

Anthurium flower is an ornamental plant that is widely known and favored by plant lovers. Apart from being a beautiful plant, anthurium is a type of ornamental plant that is easy to care for and cultivate. The purpose of this research is to get anthurium crosses with better variations and to understand proper care and cultivation methods. This research was conducted in the Sewu Kembang Tourism Village, Nglurah Tawangmangu. Data collection in this study was carried out using observation and interview methods. The research data was then analyzed by descriptive qualitative. From the results of the research that has been done, data is obtained showing that anthurium plant propagation can be done in two ways, namely generative and vegetative. In cultivating anthurium, factors that need to be considered include tools and materials, nurseries, and planting methods. Then in the care of anthurium things that must be considered are watering, fertilizing, weeding, placement, repotting, and pest and disease control.
Co-Authors Antik Murwani Avivi Khoirunnida Farhah Qurrotu 'Aini Fety Fatimah Hania Nurbayti Hidayatun Nurul Khasanah Nur Rokhimah Hanik Qurota A'yun Rahmadani Rahmadani Ratna Dewi Eskundari Rif'atin Khoirunnisa Riska Satya Graha Putrimulya Tri Wiharti