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Biopendix: Jurnal Biologi, Pendidikan dan Terapan
Published by Universitas Pattimura
ISSN : 24074969     EISSN : 26848341     DOI : -
Core Subject : Science, Education,
Biochemistry, Genetics & Molecular Biology Education
Jurnal Biopendix publishes peer-reviewed research of special importance and broad interest in any area of biology education by research and or result of conceptual studies.
Arjuna Subject : -
Articles 207 Documents
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HUBUNGAN KEKERABATAN FENETIK VARIETAS PISANG (Musa sp.) DI PULAU AMBON Rahmayani Notanubun; Ritha L Karuwal
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page1-7

Abstract

Banana is a tropical fruit that has been popular in the community, and potentially developed in Indonesia. There are many varieties of bananas that grow wild or cultivated by the community. This leads to differences in characters between each type. The differences can be seen from the appearance of plants such as pseudo-stems, leaves, flowers, and fruit. The difference is important to know the relationship of kinship between species so that can be obtained initial information in improving the genetic properties that will produce plants with new varieties are superior.This study was conducted from December 2012 to May 2013 with the research site of Ambon Island and used exploratory methods based on the banana descriptor guidelines from the International Plant Genetic Resources Institute (IPGRI, 1996). The study showed that 7 varieties were found and identified: forty-day bananas, Jawaka, Kepok, Ambon green, King, Gold and Horn with varying morphological appearance and formed 2 main clusters with close and distant kinship. Banana on the island of Ambon has the characterization so that many sources of potential diversity need to be revealed more.
KEANEKARAGAMAN GASTROPODA PADA ZONA INTERTIDAL TENGAH (MIDLE INTERTIDAL ZONE) DAN ZONA INTERTIDAL BAWAH (LOWER INTERTIDAL ZONE) DAERAH PADANG LAMUN DESA WAAI Sriyanti Salmanu
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page8-12

Abstract

Background: Seagrass grows and spreads in nearly all parts of the intertidal zone. Waai village has characteristic sloping coastal water and have different patterns of zonation of seagrass in the intertidal zone's third-impact on the presence of seagrass and the organisms in it. Methods: The study was conducted in coastal waters Waai village, in the middle of the intertidal zone (middle intertidal zone) and the lower intertidal zone (lower zone intertidal). The samples in this study are all kinds of gastropods found in each plot observation station of 100 plots. Gastropod species diversity using diversity index formula Shannon - Wiener referred to under Ludwig and Reynolds. Results: From the results of the study found 8 species of gastropods and has a diversity index that is currently in the middle intertidal zone, the average diversity index of 1.76, while in the lower intertidal zone, the average gastropod diversity index was 1.45. Conclusion: diversity index indicates the middle intertidal zone, the average diversity index of 1.76, while in the lower intertidal zone, the average index of diversity of gastropods is 1.45, this is caused by the different seagrass zonation patterns and habits of the people who frequently uses seagrass area for commercial purposes.
PEMBERIAN PUPUK KULIT PISANG RAJA (Musa sapientum) TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN CABAI RAWIT (Capsicum frutescens L.) Prelly Tuapattinaya; Feby Tutupoly
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page13-21

Abstract

Backgroud: Cayenne pepper or Capsicum frutescens L. is a plant wich very popular all over the world. Banana peel has been considered as garbage and smells, there are many chemicals that contain elements of potassium, phosphorus, magnesium, potassium, and sodium brpotensi to be used as fertilizer. Method: This study used a randomized block design (RBD) with treatment carried out in the form of fertilizers Plantain skin (P). Fertilization Plantain skin consists of four stage treatment, namely: P0 (0 ml/polybag), P1 (200 ml/polybag), P2 (350 ml/polybag), P3 (500 ml/polybag). From the observed level of treatment, three replications were made so that there are 12 samples in the study. Results: Cayenne pepper plant growth with the highest value on plant height, number of leaves and number of branches acquired in treatment P3 (500 ml fertilizer plantain skin ). While the generative period banana peels fertilizer treatments showed that there is a significant influence on the production of fruit and weeks 8, 10 and 12 and the weight of the fruit at harvest time. The number of pieces of cayenne pepper with the highest value obtained in treatment P3 (500 ml fertilizer plantain skin). Conclusion: Treatment P3 (500ml fertilizer plantain skin) is a treatment wich best during the vegetative growth of plant height, number of leaves and number of branches cayenne pepper. Moreover P3 is also the best treatment on fruit number and fruit weight during the generative crop.
ANALISIS KADAR KLORIN PADA TEH CELUP BERDASARKAN WAKTU SEDUHAN S Wansi; Syahran Wael
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page22-31

Abstract

Background: Tea is the most widely consumed beverages by all levels of society because in addition to economical, tea is also thought to provide health benefits. Compounds that contribute to the health of the body such as tannins, catechins, flavanols and cafein. Along with its development era community prefers tea bag as it is easy and practical use. Without realizing it, the longer the brewed tea bag in the water substance called chlorine bleach paper contained in tea bags rather the bag of tea bags will also be dissolved. Method: This research includes the study of laboratory experiments. Object in this study is 4 (four) brand of tea bag and then examined in a Laboratory Ambon Pattimura University Biology Education using thiosulfate titration methode. Result: Anova and Tukey test results indicate that there are differences in the levels of chlorine-based treatment duration and type of tea steeping. The study test showed was obtained at the highest levels of chlorine treatment A1P4 (0,413 ppm) and A4P1 treatment resulted in the lowest levels of chlorine (0,058 ppm). Conclusion: There are differences in the levels of chlorine in various brands of tea bag is Sariwangi tea, sosro tea, poci tea and tong tji tea for time 2 minutes, 4 minutes, 6 minutes and 8 minutes.
STUDI EKOLOGI SUMBERDAYA TERIPANG DI NEGERI PORTO PULAU SAPARUA MALUKU TENGAH Yona Aksa Lewerissa
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page32-42

Abstract

Background: Decreasing of sea cucumber resources on numbers and size of fishing capture in Negeri Porto waters influenced its community structures. Further, water environment steadiness will questionable. For this reason, study was done to analyzed community structures of sea cucumbers include of numbers species found, density, potency, species presence frequency, distribute pattern, ecology index and environment measurement. Method: Research done on February to May, 2008 at Negeri Porto used Line Transect Method. Result: showed there were eight species of sea cucumbers found (potency as much as 12.286 individuals). Bohadschia marmorata got highest in numbers species found, density, potency and species presence frequency. There were three distribute pattern of sea cucumbers found wich are uniform, random and group. Conclusion: Sea cucumbers diversity was in lower, species are closed to compatible. B. marmorata and Holothuria edulis are tends to dominate this water. Environment factors such temperature, pH, salinity, DO, turbidity, current and sediment distribute showed that Porto waters was suitable to sea cucumbers growth.
ANALISA TOTAL BAKTERI PADA IKAN TUNA ASAP YANG DIRENDAM DENGAN ASAP CAIR “WAA SAGU” SELAMA PENYIMPANAN PADA SUHU KAMAR Esterlina Nanlohy
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page43-48

Abstract

Backgroud: During this traditional way of preserving fish is usually done by fumigation but is now developed another preservation method that uses liquid smoke method. Method: Liquid smokes used in this study are from the liquid smoke “waa sago” with concentration 5% + NaCl 5%, soaked 10 minute, the type of fish used tuna (Thunus sp). Meat tuna soaked in liquid smoke and stored for 10 days at room temperature. This study aimed to determine the microbiological quality (total plate count), soaked smoked tuna with liquid smoke "waa sago" during storage at room temperature. Result: Results of analysis of total bacteria in smoked tuna still eligible SNI and safe and suitable for consumption. Liquid smoke "waa sago" can extend the shelf life of tuna fish for 10 days at room temperature. Liquid smoke has antibacterial properties more easily applied and more secure than conventional smoke and tar fraction containing aromatic hydrocarbons have been separated, so that the products are free polutean liquid smoke and carcinogens. Conclusion: Total bacteria in tuna, marinated with liquid smoke waa sago stored for 10 days, still meets ISO standards. Liquid smoke from sago waa potential as an antibacterial because it can maintain the quality of smoked tuna microbiologically during storage at room temperature.
PENGARUH INOKULASI BAKTERI Rhizobium japanicum TERHADAP PERTUMBUHAN KACANG KEDELAI (Glycine max L) M Pattipeilohy; Raymond Sopacua
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page49-55

Abstract

Background: In Indonesia, soy is the third crop after rice and maize. Not only as a food ingredient, soybean (Glycine max L) also known as animal feed and industry. Method: The materials used in this study are Rhizobin, seed soybeans, sugar, and ground. Research using a completely randomized design (CRD), which consists of one factor, ie the number of Rhizobium inoculation, with concentrations: A0 = Control, A1 = concentration of 3 g, A2 = Concentration 5 g, and A3 = concentration of 7 g. Each treatment was repeated three times. Data were analyzed using analysis of variance followed by honest significant difference test at significant level of 0.5% and 0.1%. Result: Delivery of bacterial inoculation treatments gave a significant influence on plant height, leaf number, and the number of soybean root nodules, obtained on treatment of Rhizobium inoculation A3 = concentration of 7g. T treatment of bacterial inoculation of soybeans increases the diameter of the rod, but no significant effect on stem diameter of soybean. Conclusion: Bacteria Rhizobium inoculation japanicum significant effect on the growth of soybean plant, ie plant height, number of leaves and number of root nodules, but no significant effect on stem diameter. Concentration Inoculation of Rhizobium bacteria are the most influential on A3 concentrations (7g), followed by concentration of A2 (5g), then the concentration of A1 (3g), and control (A0).
KAJIAN TENTANG LAMA FERMENTASI NIRA AREN (Arenga pinnata) TERHADAP KELIMPAHAN MIKROBA DAN KUALITAS ORGANOLEPTIK TUAK Riska Mussa
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page56-60

Abstract

Background: Nira palm (Arenga pinnata) is favored by the people because it can be consumed directly and processed for food. It is characteristic palm juice (A. pinnata) can undergo fermentation because the sugar content is quite high and the presence of yeast in it. Therefore, this study examines the relationship between palm juice fermentation (A. pinnata) with the presence and abundance of microbial and organoleptic quality of wine. Methods: The study was conducted on 2-5 June 2011 in the Basic Biology Laboratory Faculty of Teacher Training and Education Pattimura University. Results: The abundance of yeast is more prevalent at the beginning of fermentation 0-5 hours, amounting to 27.1 x 106 to 48.8 x 106, while the number of bacteria over a lot of yeast in the fermentation time of 10 hours is 21.0 x 106, and after 15 hours, the amount of yeast and bacterial abundance due to a succession of diminishing the number of yeast 12.8 x 106 and 12.3 x 106 bacterial counts. Conclusion: The result of organoleptic quality wine, the color of the indicator does not change while the best indicator of flavor found in the fermentation time 0 hours, and the aroma of the best indicators of the fermentation time of 15 hours.
ANALISIS KADAR KARBOHIDRAT TEPUNG BEBERAPA JENIS SAGU YANG DIKONSUMSI MASYARAKAT MALUKU Barney Huwae; Pamella Papilaya
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page61-66

Abstract

Background: Sago is one type of traditional food ingredient Maluku area that has a high carbohydrate content. In Maluku, there are various sago species in their respective habitats and are consumed by the local people. Several types of sago growing in the Maluku region and have a high economic value is Sagu Tuni, Ihur, Molat, Makanaru and Duri Rotan. Method: Measurement of carbohydrate content of some sago type using spectrophotometer to calculate absorbance value and using linear regression formula to calculate carbohydrate content value. Result: Content of carbohydrate flour Sagu Tuni (Metroxylon rumphii) amounted to 89,13%, Sagu Ihur flour (Metroxylon sylvester) equal to 77,4% and Sagu Molat flour (Metroxylon sagus Rottbol) equal to 88,6%. Conclusion: Further research on sago tubing and any potential contained therein is needed, especially sago flour in order to be a perfect product.
PENGARUH KONSENTRASI GARAM DAN WAKTU PERENDAMAN TERHADAP CITA RASA IKAN KAWALINYA (SELAR LEPTOLEPIS) ASIN KERING Julia Melanie Tahitu
BIOPENDIX Vol 1 No 1 (2014): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol1issue1page67-72

Abstract

Background: Fish kawalinya (Selar leptolepis) is one type of fish that has a high enough economic value caught in the waters of Maluku. From the results of fish kawalinya (Selar leptolpis) more than half consumed in fresh form. The process of salting fish until now has not been handled properly, so the fish can change, whether it changes the physical and chemical properties caused by microorganisms before the salting process is complete. Method: The object of this research is fresh fish that is still fresh as much as 27 tails. Stage of dried salted fish dried fish then divided into 4 (four) that is, prepare fish meat according to concentration 20%, 40% and 60%. The next step is soaking in saline solution for 4 hours, 6 hours and 8 hours, slicing salt solution and drying for 2-3 days using sunlight. Observations included the appearance, smell and taste of dried salted fish. The data obtained were analyzed statistically descriptive. Descriptive statistics are used to assess organoleptics based on panelists using certain scores for categories of sighting, smell and taste. Results: The results showed that Salt Concentration and soaking time affected the dried flavor of salted fish in their kawalinya. Conclusion: The best salt concentration and storage time of salt dried fish taste was salt concentration of 40%, with soaking time of 4 hours and 6 hours, followed by salt concentration of 60%, with immersion time of 4 hours and 6 hours and concentration of 20 % with soaking time of 4 hours and 6 hours

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