Jurnal Biotek

Kajian Etnosains pada Kuliner Khas Lampung Seruit: Integrasi dengan Konsep Biologi SMA

Hifni Septina Carolina, Winny Liliawati, Siti Sriyati — Sun, 30 Jun 2024 00:00:00 +0000

The Lampung community has a traditional food called Seruit, which is commonly eaten during traditional ceremonies, religious events, and family get-togethers. Seruit is a dish consisting of several preparations, such as grilled fish, steamed fish wrapped in banana leaves, and fried fish, combined with fermented durian paste and accompanied by boiled vegetables or fresh, raw vegetables. The objective of this research is to elucidate and analyze the ethnoscience study of traditional Lampung cuisine. It serves as a suitable source of biology learning that aligns with the learning outcomes of the Merdeka Curriculum. This study employs a qualitative approach and utilizes data collection techniques through a literature review and interviews. The analysis technique employed is the Miles and Huberman model, which encompasses the processes of data reduction, display, and verification. According to research, the reconstruction of indigenous knowledge into scientific knowledge in the study of ethno-science in Lampung culinary can apply to biology learning. The study of ethnosciences in Seruit includes biodiversity in Indonesia, benefits of specific species, biotechnological processes, and process diagrams.

Fermentasi Limbah Cair Produksi Tempe Terhadap Pertumbuhan Seledri (Apium graveolens L.)

Jusmiati Jafar, Asrullah Syam, Dwi Utamingsih — Sun, 30 Jun 2024 00:00:00 +0000

The process of producing tempe produces waste material called waste, which consists of two types: solid and liquid waste. The liquid waste that remains contains numerous organic elements that decompose easily and emit an unpleasant smell. This study was to determine the effect of tempeh liquid waste as an organic liquid fertilizer on the growth of celery (Apium graveolens L). The method used was an experimental method using a completely randomized design (CRD) with a long treatment of tempeh liquid waste fermentation of 3 treatments, namely X0 (control), X1 (2 days of fermentation), and X2 (4 days of fermentation), and 3 replications. The data collection included direct measurements of plant height, number of leaves, and fresh weight, as well as environmental measurements like temperature, humidity, and the pH parameters of tempeh liquid waste. The data obtained were analyzed using analysis of variance (ANOVA). The results showed that X2 treatment (4 days of fermentation) resulted in higher growth of celery plants (stem height, number of leaves, and fresh weight) compared to X0 (dick) and X1 (2 days of fermentation). Practical implications for science from this research include reducing liquid waste, increasing agricultural productivity, developing value-added food products, increasing resource efficiency, and most importantly, it can be an innovation for conducting further research, especially related to liquid waste fermentation and plant growth.

Studi Penambahan Berbagai Jenis Tepung Terhadap Kualitas Starter Tempe Berdasarkan Parameter Lama Fermentasi

Sun, 30 Jun 2024 00:00:00 +0000

Tempe starter is a collection of mold spores that have an important role in making tempe because they will affect the quality of the product. In the research conducted, several manipulations were used in the media material for making a starter using several bean mixtures as flour, which aims to compare the quality of the tempe starter and see the effect of adding various types of flour on the quality of the tempe starter made. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The control treatment was rice (100 g), the first treatment was rice (50 g) + green beans (50 g), the second treatment was rice (50 g) + mung bean (50 g), and the third treatment was rice (50 g). + green beans (25 g) + koro beans (25 g). The results of adding various types of flour to the quality of the tempe starter showed that the composition of the fastest mold growth was treatment 3 (50 g rice + 25 g green beans + 25 g mustard greens) for 31 hours and produced tempe physical properties with a typical white color of tempe. The compact texture does not break easily when sliced with a distinctive tempeh aroma with a combination of green bean and koro bean aromas without any ammonia smell.

Etnozoologi Masyarakat Suku Singkil di Kabupaten Aceh Singkil, Dalam Memanfaatkan Hewan Sebagai Obat Tradisional

jariati khaira, Setyoko Setyoko, Teuku Hadi Wibowo Atmaja — Sun, 30 Jun 2024 00:00:00 +0000

To find out what types of animals are used, the parts of the organs used, what diseases can be treated, and how the animals used by the Singkil tribe are processed. This research was carried out from May to June 2023, in the Singkil tribe community, Gunung Meriah sub-district in Rimo village, Lae Butar village, Sianjo-Anjo festive village, Labuhan Kera village, Tanjung Petik village, Penjahitan village, Cingkam village, Tunas Harapan village, Tanah Bara village, Gunung Lagan village, warangusan village, Seping Baru village, Sebatang village, Tambakkan village, Tanah Merah village, Suka Makmur village, Sangga Beru Silulusen village, Tulak'an village. The tools used are stationery, a camera and the range of questions that will be asked during the interview as well as the research materials, namely the animals used by the Singkil tribe community. Qualitative research method with descriptive research type, the population is Gunung Meriah sub-district and the sample for this research is 30 respondents from the Singkil tribe/people who know better (healers) consisting of 18 villages in Gunung festive sub-district. The research results were obtained based on interviews with 30 healers consisting of 18 different villages. It was found that there were 21 types of animals used which were grouped into 9 classes, namely mammals, aves, reptiles, citellata, insects, actinoptenygi, gastropods, amphibians and bilvavia. Animal organs used throughout the body are 47%, meat 24%, liver 9%, horns 5%, small intestine 5%, fine fur 5%, blood 5%. There are 16 diseases and the processing methods can be boiled, grilled, fried, pasted, rubbed, roasted, pounded/mashed, grilled and eaten straight away. The organs that are most used are throughout the body.

Keywords: Ethnozoology, Singkil Tribe Community, Traditional

E-atlas Fotografi Anatomi Akar, Batang dan Daun Tumbuhan Familia Arecaceae Sebagai Sumber Belajar

Syifa Fauzia, Syamsiah Syamsiah, Hilda Karim — Sun, 30 Jun 2024 00:00:00 +0000

E-Atlas of Plant Anatomy Photography Family Arcaceae is a learning resource that helps students in their learning process. The purpose of this study is to make e-Atlas an effective learning resource on Class XI Plant Tissue material in Senior High School / MA. Product development begins with the preparation of preserved specimens and fresh specimens on the underside of leaves by paraffin sectioning method. I then developed the E-Atlas design using the Canva application and further developed it into electronics using Anyflip. Research and Development (R&D) was chosen as the research design. R & D is a 40D development model that has four stages, namely, define, design, develop, and disseminate. The results showed that the e-Atlas of plant anatomy photography of the family Arecaceae as a learning resource was declared valid by expert validators with a validity level of 4.1. It can be concluded that the e-Atlas of anatomical photography of plants of the family Arecaceae is valid.