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All Journal Jurnal Biologi dan Pembelajarannya (JBP)
Miftahul Jannah
UIN Raden Fatah Palembang
Agriculture, Biological Sciences & Forestry Education Health Professions Immunology & microbiology

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Keanekaragaman Serangga Nokturnal Di Komplek Pertamina Bagus Kuning Palembang Miftahul Jannah; Siti Masruroh; Dwi Suci Wahyuni; Nia Arrizqi Alviani; Wiliaz Salsadiva; Aulia Asri; Yuniska Berliana; Anggun Wicaksono
Jurnal Biologi dan Pembelajarannya (JB&P) Vol 10 No 2 (2023): Oktober 2023
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jbp.v10i2.20239

Abstract

Studies on the diversity of nocturnal insects in the city of Palembang, especially in the Pertamina Bagus Kuning Complex, Palembang, are still limited, so it is necessary to carry out research on the diversity of nocturnal insects in the area. This study aims to determine the level of diversity of nocturnal insects active in the Pertamina Bagus Kuning Complex. This research was conducted in December 2022. This research was conducted using light traps as a place to catch nocturnal insects. The method used is a descriptive survey by direct observation of insects in the Pertamina Bagus Kuning Complex. The number of light traps used was 2 traps placed at 2 different stations, the light traps were placed at 18.00 WIB and collected the next day at 05.30 WIB. The results showed that nocturnal insects caught by light traps were 35 individuals from 8 species and 5 orders. The diversity of nocturnal insect species in the Pertamina Bagus Kuning Complex area based on Shannon-Weiner (H') of 1.74753679 is classified as moderate.
Karakteristik Tingkat Kesukaan Yogurt Bunga Telang (Clitoria ternatea L.) Dengan Penambahan Madu Sebagai Pemanis Alami Miftahul Jannah; Suciati Zelika; Gustika Alwadania Utami; Jesi Yolani; Ummi Hiras Habisukan
Jurnal Biologi dan Pembelajarannya (JB&P) Vol 10 No 2 (2023): Oktober 2023
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jbp.v10i2.20243

Abstract

This study aims to determine the percentage of butterfly pea flower extract that can produce quality yogurt. In making this yogurt, variations in the extract concentration of 5% and 10% of the butterfly pea flower with a fermentation time of 18 hours, in addition to variations in the addition of honey to the 10% extract and 30 grams of sugar to the 5% extract, and yogurt without giving the butterfly pea extract. The main ingredient used is UHT milk with 200 ml each. Organoleptic testing was carried out to make yogurt in order to find out the level of consumer preference for the exact composition of the butterfly pea flower extract. Samples YBT1 (control), (YBT2 (preferred), YTBT (disliked).
Co-Authors Anggun Wicaksono Aulia Asri Dwi Suci Wahyuni Gustika Alwadania Utami Jesi Yolani Nia Arrizqi Alviani Siti Masruroh Suciati Zelika Ummi Hiras Habisukan Wiliaz Salsadiva Yuniska Berliana