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All Journal Jurnal Biosilampari: Jurnal Biologi ISEJ
Rara Saputri
Institut Agama Islam Negeri Bengkulu
Agriculture, Biological Sciences & Forestry Education Other

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INVENTARISASI JENIS TUMBUHAN PAKU (PTERIDOPHYTA) DI DESA PADANG PELASAN KABUPATEN SELUMA Andika Pradipta; Rara Saputri; Seri Dewi Ami; Ahmad Walid
Jurnal Biosilampari : Jurnal Biologi Vol 3 No 1 (2020): Biosilampari
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/biosilampari.v3i1.948

Abstract

This study aims to determine the types of ferns found in Padang Pelasan Village, Seluma Regency, Bengkulu Province. The research was conducted using a qualitative descriptive method, namely research by collecting data or words. Sampling Pteridophyta was done by the Cruise Method. Data obtained from ferns (Pteridophyta) was then identified by observing samples consisting of roots, stems, leaves, and spores. The ferns found were brought to the nail cultivation site and the planting process was carried out. Based on the research results, the results of the inventory of ferns in Padang Pelasan Village, Seluma Regency, found 30 species of ferns consisting of 12 families, namely 3 species of Blechnaceae, 2 species of Selaginellaceae, 1 species of Dennstaedtiaceae, 1 species of Gleicheniaceae, 6 species of Pteridaceae. 1 species of Lygodiaceae, 4 species of Schizaceae, 1 species of Davalliaceae, 1 species of Athyriaceae, 1 species of Aspleniaceae, 7 species of Polypodiaceae, and 1 species of Equisetaceae. The most dominating ferns are the Polypodiaceae with 7 species.
Pengaruh Durasi Fermentasi dan Jumlah Ragi Terhadap Kualitas Tempe Biji Nangka: Pengaruh Durasi Fermentasi dan Jumlah Ragi Terhadap Kualitas Tempe Biji Nangka Anggi Irna; Devi Marlena; Doti Ariyani; Putri Marfhadella; Rara Saputri; Saurin Alfajari; Nurlia Latipah
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.17

Abstract

Tempeh is a processed product from soybean plants. However, lately the existing soybean supply has not been able to meet the needs of the raw material for the tempe processing industry, so an alternative soy substitute is needed. One ingredient that can be used as a substitute for soybean is jackfruit seeds. This study aims to determine how to process jackfruit seeds into tempeh and comparison of nutritional content between jackfruit seed tempeh and soybean tempeh. This research was conducted by giving tempeh yeast (Rhizopusoligosporus) 0.5 gram with 500 gram jackfruit seeds. Tempe is made with a variation of fermentation time that is 36 hours, 48 ​​hours, 60 hours, and 72 hours and analyzed its nutrients namely protein, fat, carbohydrate, water and ash together with organoleptic tests of texture, color, taste and aroma of tempe. The results showed that the highest protein content, ash content and fat content obtained was 48 hours fermentation time, namely 6.85%, 1.67% and 0.73%. Meanwhile, the highest carbohydrate content obtained is 36 hours fermentation time. Water content that is in line with SNI tempeh standards is 36 hours and 48 hours, i.e. 64.8% and 65.58%. The most delicious tempeh, the most fragrant tempe and the most crispy tempeh obtained is 48 hours fermentation time.
Co-Authors Ahmad Walid Andika Pradipta Anggi Irna Devi Marlena Doti Ariyani Nurlia Latipah Putri Marfhadella Saurin Alfajari Seri Dewi Ami