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All Journal Jurnal Biologi Tropis
Arini Shinta Zahara
Universitas Samudra
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Identification of Morphology and Morphometry of Fresh Water Fish Cultivated in Meurandeh Teungoh Village, Langsa City M. Ali Akbar; Khairunnisa; Arini Shinta Zahara; Mardiah; Muliani Tiana Sari; Nurul Adha; Setyoko
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.v23i2.4629

Abstract

Aquaculture is a fishery activity that produces fish with human intervention to gain profit. Freshwater fish is one of the fishery cultivation commodities that have economic value. Langsa City is one of the cities that has developed freshwater aquaculture. The village in Langsa city that has tried to cultivate freshwater fish is the village of Meurandeh Teungoh. This activity aims to identify the morphology and morphometry of freshwater fish species located in Meurandeh Teungoh Village, Langsa Lama District, Langsa City, Langsa District, Aceh. The methods used in this research are quantitative. Based on the research results, it was found that there were 8 types of freshwater fish consisting of the claridae, pangasidae, anabantidae, cyprinidae, and cichlidae tribes.
Organoleptic Tests of The Addition of Telang Flower Extract (Clitoria ternatea) on Cow's Milk Yoghurt (Bos taurus) Production in Air Tawar Village, Langkat Yusraini Baubara; Arini Shinta Zahara; Silvia Wardania
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.v23i3.5056

Abstract

Yogurt is the oldest dairy product and is quite popular almost all over the world. Yogurt comes from pure cow's milk. Butterfly pea (Clitoria ternatea ) often referred to as butterfly pea or blue bean is a distinctive flower with a single petal in purple, blue, pink and white. Researchers wanted to see the effect of adding butterfly pea flower extract (Clitoria ternatea) to cow's milk yogurt (Bos taurus). This study employs a quantitative approach as its method. A quantitative approach was used to understand what the research subjects experienced from the color, taste, aroma and texture of the yogurt. The results of the study found that the addition of butterfly pea flower extract (Clitoria ternatea) at different levels had an effect on the organoleptic characteristics and texture of yogurt. The best practice produces organoleptic characteristics of taste (slightly sour), color (light blue), texture (slightly thick) and aroma (typical of yogurt).
Co-Authors Khairunnisa M. Ali Akbar Mardiah Muliani Tiana Sari Nurul Adha Setyoko Setyoko Silvia Wardania Yusraini Baubara