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All Journal Biocaster : Jurnal Kajian Biologi
Ida Handayani
Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Pattimura, Jalan Ir. M. Putuhena, Ambon, Maluku 97114, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

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Pengaruh Pemberian Pupuk Organik pada Media Tanah yang Mengandung Timbal (Pb) terhadap Pertumbuhan Apu-apu (Pistia stratiotes) Siti Suriani; Ida Handayani; Susila Handayani
Biocaster : Jurnal Kajian Biologi Vol. 1 No. 1 (2021): October
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian (LP3) Kamandanu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.93 KB) | DOI: 10.36312/bjkb.v1i1.22

Abstract

Apu-apu (Pistia stratiotes) is a hyperaccumulator plant for lead (Pb), whereas apu-apu is widely consumed by the public. This study aimed to determine the growth and lead content (Pb) of Apu-Apu at various doses of organic fertilizer; and to determine the most effective dose of organic fertilizer to increase growth and reduce lead (Pb) content in Apu-apu. The study was conducted in a completely randomized design (CRD) with treatment with organic fertilizer at a dose of 0 grams, 50 grams, 100 grams, 150 grams, 200 grams, and 250 grams in 2 kg of soil from Ambon TPA. Each treatment was repeated 4 times and carried out for 4 weeks. Observations included plant height, number of leaves, leaf length, root length, and plant wet weight. At week 4, measurements of lead (Pb) levels in the leaves were carried out. ANOVA and 5% BNT were tested. The results showed that the application of organic fertilizer can increase the growth of Apu-apu plants. The most effective dose for Apu-apu plant growth is 200 grams in 2 kg of soil. The application of organic fertilizer could not reduce the Pb content in the Apu-apu plant.
Review Literatur : Pengaruh Konsentrasi Garam terhadap Hasil Fermentasi Brassica juncea L. untuk Pembuatan Kimchi Ida Handayani
Biocaster : Jurnal Kajian Biologi Vol. 3 No. 1 (2023): January
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian (LP3) Kamandanu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.027 KB) | DOI: 10.36312/bjkb.v3i1.158

Abstract

Kimchi is a traditional Korean food, made from fermented pickled vegetables mixed with spicy seasonings. Vegetables commonly used in making kimchi are Brassica juncea L. Brassica juncea L. which is soaked or salted for several hours, then washed and seasoned with a mixture of krill shrimp, fish sauce, garlic, ginger and red chili powder. Due to fermentation, kimchi has a sour taste like pickles. The focus of this article is to examine the effect of salt concentration on the fermentation yield of Brassica juncea L. for making kimchi. The method used is literature study. The literature used is national journals published in the last 10 years. Literature searches were carried out through the Google Scholar search engine, and several national journal websites online.
Co-Authors Siti Suriani Susila Handayani