Jelly candy is made from gelling agents and essences to produce a variety of flavors, a clear transparent appearance, and a chewy texture. In general, jelly candy uses gelatin as its gelling agent. Doubts about the halalness of gelatine make research into the potential of other gelling agents necessary. Carrageenan can replace gelatin as a gelling agent because of its gelling ability. This study used turmeric extract as a colorant for jelly candy. This study aimed to determine the effect of adding sugar and turmeric extract on the water content and organoleptic of turmeric jelly candy (Curcuma longa L.). This study used a completely randomized design with two factors: variations in sugar concentration (25%, 75%) and turmeric extract (5%, 10%, 15%). The results showed that the combination of turmeric (C. longa) extract concentration significantly affected water content; the greater the concentration of sugar and turmeric extract affected the color and taste of jelly candy. The concentration of carrageenan and konjac mixture that the panelists most liked was 75% sugar. Meanwhile, the concentration of turmeric extract that the panelists most liked was the addition of 10% turmeric extract.
{"title":"EFFECT OF COMBINATION OF CONCENTRATION OF TURMERIC EXTRACT (Curcuma longa L.) AND SUGAR ON WATER CURRENT AND ORGANOLEPTIC JELLY CANDY","authors":"","doi":"10.30742/jnsl.v2i1.55","DOIUrl":"https://doi.org/10.30742/jnsl.v2i1.55","url":null,"abstract":" \u0000Jelly candy is made from gelling agents and essences to produce a variety of flavors, a clear transparent appearance, and a chewy texture. In general, jelly candy uses gelatin as its gelling agent. Doubts about the halalness of gelatine make research into the potential of other gelling agents necessary. Carrageenan can replace gelatin as a gelling agent because of its gelling ability. This study used turmeric extract as a colorant for jelly candy. This study aimed to determine the effect of adding sugar and turmeric extract on the water content and organoleptic of turmeric jelly candy (Curcuma longa L.). This study used a completely randomized design with two factors: variations in sugar concentration (25%, 75%) and turmeric extract (5%, 10%, 15%). The results showed that the combination of turmeric (C. longa) extract concentration significantly affected water content; the greater the concentration of sugar and turmeric extract affected the color and taste of jelly candy. The concentration of carrageenan and konjac mixture that the panelists most liked was 75% sugar. Meanwhile, the concentration of turmeric extract that the panelists most liked was the addition of 10% turmeric extract.","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129739407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Green jungle fowl (Gallus varius) is widespread in nature and community forests. This study aims to identify distribution patterns, habitat profiles, and the potential of green jungle fowl (GJF) as a source of biological learning based on a biocultural approach (biodiversity, cultural diversity, and language diversity). The case study was used for extensive bird exploration in a customary forest, Hutan Adat Bukit Demulih Bangli (HABD), from February to June 2022. Data on distribution patterns were collected with a combination of free-range, line transect, and point-count techniques and habitat profiles with physiognomy methodology. Meanwhile, document analysis and the concept map were used to demonstrate the potential of the GJF in HABD as a source of learning. The results revealed that GJF was unequally distributed, with a population at each observation point ranging from 2 to 10. The bird prefers forested areas dominated by shrubs with several trees and, therefore, has an open canopy that allows sunlight to reach the forested floor. Local knowledge and practices in the preservation of GJF and HABD are excellent resources for learning various biological materials and concepts in the context of biodiversity, culture, and language.
绿色丛林鸟(Gallus varius)广泛分布于自然界和社区森林中。本研究旨在基于生物文化方法(生物多样性、文化多样性和语言多样性)确定绿色丛林鸡的分布模式、栖息地概况和作为生物学习资源的潜力。该案例研究于2022年2月至6月在Hutan Adat Bukit Demulih Bangli (HABD)习惯森林进行了广泛的鸟类探索。利用放养法、样线法和点数法收集分布模式数据，并结合地貌法收集生境剖面数据。同时，使用文献分析和概念图来证明GJF在HABD中作为学习来源的潜力。结果表明，GJF分布不均匀，每个观测点的种群数量在2 ~ 10之间。这种鸟喜欢以灌木和几棵树为主的森林地区，因此，它有一个开放的树冠，可以让阳光照射到森林的地面。保护GJF和HABD的当地知识和实践是学习生物多样性、文化和语言背景下各种生物材料和概念的优秀资源。
{"title":"SCREENING POLE OF GREEN FOREST CHICKEN (Gallus varius) AND ITS POTENTIAL AS A TEACHING SOURCE OF BIOCULTURAL DIVERSITY: A CASE STUDY IN BUKIT DEMULIH BANGLI INDIGENOUS FOREST AREA","authors":"S. Surata","doi":"10.30742/jnsl.v2i1.54","DOIUrl":"https://doi.org/10.30742/jnsl.v2i1.54","url":null,"abstract":"Green jungle fowl (Gallus varius) is widespread in nature and community forests. This study aims to identify distribution patterns, habitat profiles, and the potential of green jungle fowl (GJF) as a source of biological learning based on a biocultural approach (biodiversity, cultural diversity, and language diversity). The case study was used for extensive bird exploration in a customary forest, Hutan Adat Bukit Demulih Bangli (HABD), from February to June 2022. Data on distribution patterns were collected with a combination of free-range, line transect, and point-count techniques and habitat profiles with physiognomy methodology. Meanwhile, document analysis and the concept map were used to demonstrate the potential of the GJF in HABD as a source of learning. The results revealed that GJF was unequally distributed, with a population at each observation point ranging from 2 to 10. The bird prefers forested areas dominated by shrubs with several trees and, therefore, has an open canopy that allows sunlight to reach the forested floor. Local knowledge and practices in the preservation of GJF and HABD are excellent resources for learning various biological materials and concepts in the context of biodiversity, culture, and language.","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132688200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Important sources of vitamin C in food mainly come from fruits and vegetables. One type of fruit that contains vitamin C and is much in demand by the public is pineapple. To extend the shelf life of pineapple fruit can usually be done by processing the fruit into other preparations. But on the other hand the content of vitamin C in fruit and food will be damaged due to the oxidation process by the outside air, especially when heated. This study aims to determine the levels of vitamin C in fresh pineapple and processed varieties of pineapple. This research method is descriptive by analyzing the content of vitamin C in fresh pineapple and its processed variations using the UV-Vis spectrophotometry method. Based on the results of the study, the levels of vitamin C in fresh pineapple, pineapple syrup and candied pineapple were (95.75 ; 49.09 ; 44.09) mg/100g, respectively. Based on the statistical test results, a significant value of p>0.05 was obtained, which meant that the data was normal and continued with the paired parametric T test. The result of the test is p<0.05. There are differences in the value of vitamin C levels in fresh pineapple and processed variations.
{"title":"Variation of Processed Fresh Pineapple on Vitamin C Content Using UV-VIS Spectrophotometry","authors":"Mardiana Prasetyani Putri","doi":"10.30742/jnsl.v2i1.59","DOIUrl":"https://doi.org/10.30742/jnsl.v2i1.59","url":null,"abstract":"Important sources of vitamin C in food mainly come from fruits and vegetables. One type of fruit that contains vitamin C and is much in demand by the public is pineapple. To extend the shelf life of pineapple fruit can usually be done by processing the fruit into other preparations. But on the other hand the content of vitamin C in fruit and food will be damaged due to the oxidation process by the outside air, especially when heated. This study aims to determine the levels of vitamin C in fresh pineapple and processed varieties of pineapple. This research method is descriptive by analyzing the content of vitamin C in fresh pineapple and its processed variations using the UV-Vis spectrophotometry method. Based on the results of the study, the levels of vitamin C in fresh pineapple, pineapple syrup and candied pineapple were (95.75 ; 49.09 ; 44.09) mg/100g, respectively. Based on the statistical test results, a significant value of p>0.05 was obtained, which meant that the data was normal and continued with the paired parametric T test. The result of the test is p<0.05. There are differences in the value of vitamin C levels in fresh pineapple and processed variations.","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123608798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Selly Tria Amanda, Difa Putri Miarta, Halimatus Sa'diyah, Anis Rosalita
This study aims to determine the identification of acid-bases with natural indicators. This, is done because acid-base testing uses a lot of litmus paper. In dragon fruit extract and turmeric extract, there is a more concentrated color pigment content to determine the acid-base concentration. So we want to increase its sensitivity to detecting acid- bases. The method used in this study is experimental. The results of the study can be used to assist the public in knowing the benefits of dragon fruit and turmeric to detect acid-base solutions.
{"title":"IDENTIFY ACID-BASE WITH EXTRACT DRAGON FRUIT AND TURMERIC","authors":"Selly Tria Amanda, Difa Putri Miarta, Halimatus Sa'diyah, Anis Rosalita","doi":"10.30742/jnsl.v2i1.48","DOIUrl":"https://doi.org/10.30742/jnsl.v2i1.48","url":null,"abstract":"This study aims to determine the identification of acid-bases with natural indicators. This, is done because acid-base testing uses a lot of litmus paper. In dragon fruit extract and turmeric extract, there is a more concentrated color pigment content to determine the acid-base concentration. So we want to increase its sensitivity to detecting acid- bases. The method used in this study is experimental. The results of the study can be used to assist the public in knowing the benefits of dragon fruit and turmeric to detect acid-base solutions.","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122434115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Plants or plants are living things just like humans and animals. Plants also move which aims to show irritability and to respond to the stimuli it receives. Movement in plants is divided into several categories, one of which is the motion of tropism, which is also divided into more specific movements. This writing aims to find out and study the mechanism of motion of the wijaya kusuma flower. Wijaya Kusuma Flower Plants are plants that have special movements and are different from the movements of other plants. Most people do not know that the movement of the wijaya kusuma flower plant is called scototropism. This motion can also be said to be negative phototropism because the plant will move away from the sun when the light comes close to the plant. One of the characteristics of the Wijaya Kusuma flower itself is that it can only bloom at night for between 1 and 2 hours and will wither the next morning.
{"title":"MECHANISM OF MOTION IN WIJAYA KUSUMA FLOWER PLANT (Epiphyllum anguliger): QUEEN OF THE NIGHT AS A SOURCE OF LEARNING PLANT PHYSIOLOGY","authors":"","doi":"10.30742/jnsl.v2i1.49","DOIUrl":"https://doi.org/10.30742/jnsl.v2i1.49","url":null,"abstract":"Plants or plants are living things just like humans and animals. Plants also move which aims to show irritability and to respond to the stimuli it receives. Movement in plants is divided into several categories, one of which is the motion of tropism, which is also divided into more specific movements. This writing aims to find out and study the mechanism of motion of the wijaya kusuma flower. Wijaya Kusuma Flower Plants are plants that have special movements and are different from the movements of other plants. Most people do not know that the movement of the wijaya kusuma flower plant is called scototropism. This motion can also be said to be negative phototropism because the plant will move away from the sun when the light comes close to the plant. One of the characteristics of the Wijaya Kusuma flower itself is that it can only bloom at night for between 1 and 2 hours and will wither the next morning. \u0000 ","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122900993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indicators are substances that can be used to show the properties of a substance through a special change in its color. The types of plants used in this study as natural indicators are found in the surrounding environment for example purple sweet potatoes (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L). This research was conducted in 5 stages: 1) cut the purple sweet potato and butterfly pea into small pieces and then mash until smooth: 2) pour 5 tablespoons of alcohol and then leave until it settles; 3) pour the extract on 3 test tubes to test acid, base, and control; 4) drip the test solution on 2 test tubes; 5) then do testing to identify discoloration in purple sweet potato extract and butterfly pea a large amount of anthocyanin content in butterfly pea (Clitoria Ternatea L) affects the results of acid and alkaline testing so that the test results on butterfly pea extract (Clitoria Ternatea L) show a clear change in color. The purpose of this study is to identify the effectiveness of purple sweet potato extract (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L) as natural indicators of acid-base so that it can be used as an alternative learning medium.
{"title":"Comparison Of Butterfly Pea Extract And Purple Sweet Potato As A Natural Indicator Of Acid-Base Solution","authors":"Siti AINUNA ROHMA, NI'MATUR Rohma, Anggita SHAFIRA RIZKY, Prestiani Prestiani, Dani Firmansyah, Sonny Kristianto","doi":"10.30742/jnsl.v2i1.46","DOIUrl":"https://doi.org/10.30742/jnsl.v2i1.46","url":null,"abstract":"Indicators are substances that can be used to show the properties of a substance through a special change in its color. The types of plants used in this study as natural indicators are found in the surrounding environment for example purple sweet potatoes (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L). This research was conducted in 5 stages: 1) cut the purple sweet potato and butterfly pea into small pieces and then mash until smooth: 2) pour 5 tablespoons of alcohol and then leave until it settles; 3) pour the extract on 3 test tubes to test acid, base, and control; 4) drip the test solution on 2 test tubes; 5) then do testing to identify discoloration in purple sweet potato extract and butterfly pea a large amount of anthocyanin content in butterfly pea (Clitoria Ternatea L) affects the results of acid and alkaline testing so that the test results on butterfly pea extract (Clitoria Ternatea L) show a clear change in color. The purpose of this study is to identify the effectiveness of purple sweet potato extract (Ipomea Batatas L) and butterfly pea (Clitoria Ternatea L) as natural indicators of acid-base so that it can be used as an alternative learning medium.","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125610725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Di Indonesia, Ubi kayu (Mahinot esculenta) merupakan produk pertanian terbesar kedua setelahberas, sehingga pasokan ubi kayu berpotensi menjadi bahan baku penting untuk berbagai produkpangan. Ubi kayu merupakan bahan makanan yang biasa dikonsumsi oleh masyarakat Indonesia.Stick Cassava merupakan salah satu bentuk diversifikasi makanan berbahan pangan lokal ubikayu. Diversifikasi pangan ini bertujuan untuk merubah pola konsumsi masyarakat yang harusdisertai dengan teknologi pengolahan pangan. Adapun tujuan dalam penelitian ini adalah untukmelihat pengaruh stik proporsi tepung ubi kayu F1 (Tepung ubi kayu 10%, tepung terigu 90%),F2 (Tepung ubi kayu 20%, tepung terigu 80%), F3 (Tepung ubi kayu 50%, terigu 50%), F4(Tepung ubi kayu 70%, tepung terigu 30%), F5 (Tepung ubi kayu 90%, tepung terigu 10%)terhadap sifat kimia dan organoleptik. Menggunakan Rancangan Acak Lengkap (RAL) faktortunggal, dengan lima taraf perlakuan proporsi tepung ubi kayu dengan tiga kali ulangan, sehinggadidapatkan 15 Perlakuan. Data yang didapatkan setelah perlakuan penelitian uji organolepticpada masing-masing variable dimasukkan dalam tabel untuk dianalisa Uji Friedman. Sedangkanpada perlakuan penelitian uji sifat kimia dianalisa dengan uji ANOVA dan jika terdapatperbedaan dianalisa dengan Uji Tuckey. Perlakuan terbaik dianalisa menggunakan indeksefektifitas. Hasil dari penelitian menunjukkan pengaruh tepung ubi kayu terhadap kualitas sifatkimia yaitu kadar air kadar air 8,63%, kadar abu 2,875%, organoleptik warna 3,72, rasa 3,92,dan tekstur 4.
{"title":"Identifikasi Karakterisasi Sifat Kimiawi dan Organoleptik Stick Cassava","authors":"Khoirin Maghfiroh, Nurdiana Afrida","doi":"10.30742/jnsl.v1i1.18","DOIUrl":"https://doi.org/10.30742/jnsl.v1i1.18","url":null,"abstract":"Di Indonesia, Ubi kayu (Mahinot esculenta) merupakan produk pertanian terbesar kedua setelahberas, sehingga pasokan ubi kayu berpotensi menjadi bahan baku penting untuk berbagai produkpangan. Ubi kayu merupakan bahan makanan yang biasa dikonsumsi oleh masyarakat Indonesia.Stick Cassava merupakan salah satu bentuk diversifikasi makanan berbahan pangan lokal ubikayu. Diversifikasi pangan ini bertujuan untuk merubah pola konsumsi masyarakat yang harusdisertai dengan teknologi pengolahan pangan. Adapun tujuan dalam penelitian ini adalah untukmelihat pengaruh stik proporsi tepung ubi kayu F1 (Tepung ubi kayu 10%, tepung terigu 90%),F2 (Tepung ubi kayu 20%, tepung terigu 80%), F3 (Tepung ubi kayu 50%, terigu 50%), F4(Tepung ubi kayu 70%, tepung terigu 30%), F5 (Tepung ubi kayu 90%, tepung terigu 10%)terhadap sifat kimia dan organoleptik. Menggunakan Rancangan Acak Lengkap (RAL) faktortunggal, dengan lima taraf perlakuan proporsi tepung ubi kayu dengan tiga kali ulangan, sehinggadidapatkan 15 Perlakuan. Data yang didapatkan setelah perlakuan penelitian uji organolepticpada masing-masing variable dimasukkan dalam tabel untuk dianalisa Uji Friedman. Sedangkanpada perlakuan penelitian uji sifat kimia dianalisa dengan uji ANOVA dan jika terdapatperbedaan dianalisa dengan Uji Tuckey. Perlakuan terbaik dianalisa menggunakan indeksefektifitas. Hasil dari penelitian menunjukkan pengaruh tepung ubi kayu terhadap kualitas sifatkimia yaitu kadar air kadar air 8,63%, kadar abu 2,875%, organoleptik warna 3,72, rasa 3,92,dan tekstur 4.","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"127 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132113340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Motivation to learn is a feeling that occurs because of the impulse within or outside the human being to be excited about achieving a goal, as well as being a force that can influence hopes and ideals to be achieved. In this study, it was discussed about the material of the human digestive system of biology subjects that use the Problem Based Learning model associated with MindMapping to encourage students to have high motivation which will have a positive impact on achievement or learning outcomes. Differences with conventional learning models or lectures still have to be updated with problem-based learning models. Validation of this model uses a comparison between learning implementations that use experimental and control classes. Thecalculation results of this model are very significant using several inferential statistical tests. The use of this statistical test can obtain valid results. The results of the experimental class are 92.50 and the control class is 78.75.
{"title":"PENGARUH MODEL PEMBELAJARAN PROBLEM BASED LEARNING TERINTEGRASI MIND MAPPING TERHADAP MOTIVASI DAN HASIL BELAJAR SISWA","authors":"Farizal Firdaus, Marmi, Dina Chamidah, Sunaryo","doi":"10.30742/jnsl.v1i1.17","DOIUrl":"https://doi.org/10.30742/jnsl.v1i1.17","url":null,"abstract":"Motivation to learn is a feeling that occurs because of the impulse within or outside the human being to be excited about achieving a goal, as well as being a force that can influence hopes and ideals to be achieved. In this study, it was discussed about the material of the human digestive system of biology subjects that use the Problem Based Learning model associated with MindMapping to encourage students to have high motivation which will have a positive impact on achievement or learning outcomes. Differences with conventional learning models or lectures still have to be updated with problem-based learning models. Validation of this model uses a comparison between learning implementations that use experimental and control classes. Thecalculation results of this model are very significant using several inferential statistical tests. The use of this statistical test can obtain valid results. The results of the experimental class are 92.50 and the control class is 78.75.","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129122607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mie basah merupakan salah satu produk pangan yang berbentuk kecil dan memanjang yang dapat diperoleh dengan proses pencetakan dan dilanjutkan dengan perebusan. Mie basah dapat digolongkan sebagai produk yang memiliki kadar air yang cukup tinggi yaitu 60%. Pada umumnya, mie basah terbuat dari tepung terigu yang mana protein tepung terigu sangat terbilang cukup rendah untuk memenuhi kandungan gizi yang dibutuhkan oleh tubuh yaitu protein, maka dari itu penambahan tepung udang rebon dapat meningkatkan nilai gizi protein terhadap mie basah. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung udang rebon terhadap karakteristik fisik, kimia dan organoleptik dan mendapatkan perlakuan terbaik dari penambahan tepung udang rebon pada mie basah. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Kelompok (RAK) non faktorial dengan 5 perlakuan 3 kali ulangan, sehingga diperoleh 15 kali percobaan. Dengan perlakuan perbandingan tepung terigu dan tepung udang rebon. Analisa yang dilakukan meliputi Analisa fisikokimia meliputi kadar air, kadar protein, uji tekstur dan organoleptik meliputi warna, aroma, dan rasa. Hasil penelitian terbaik terdapat pada perlakuan P4 (60% tepung terigu : 40% tepung udang rebon) dengan hasil uji fisik kimia Analisa kada air 49,68%, kadar protein 7,66%, uji tekstur 0,058N dan uji organoleptik warna 4,08 (suka), aroma 3,24 (agak suka), dan rasa 3,6 (agak suka).
{"title":"Optimalisasi Peningkatan Protein dan Kualitas Organoleptik Mie Basah Melalui Fortifikasi Tepung Udang Rebon (Acetes erytharaeus)","authors":"Khoirin Maghfiroh, Iva Nur Halimah","doi":"10.30742/jnsl.v1i1.19","DOIUrl":"https://doi.org/10.30742/jnsl.v1i1.19","url":null,"abstract":"Mie basah merupakan salah satu produk pangan yang berbentuk kecil dan memanjang yang dapat diperoleh dengan proses pencetakan dan dilanjutkan dengan perebusan. Mie basah dapat digolongkan sebagai produk yang memiliki kadar air yang cukup tinggi yaitu 60%. Pada umumnya, mie basah terbuat dari tepung terigu yang mana protein tepung terigu sangat terbilang cukup rendah untuk memenuhi kandungan gizi yang dibutuhkan oleh tubuh yaitu protein, maka dari itu penambahan tepung udang rebon dapat meningkatkan nilai gizi protein terhadap mie basah. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung udang rebon terhadap karakteristik fisik, kimia dan organoleptik dan mendapatkan perlakuan terbaik dari penambahan tepung udang rebon pada mie basah. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Kelompok (RAK) non faktorial dengan 5 perlakuan 3 kali ulangan, sehingga diperoleh 15 kali percobaan. Dengan perlakuan perbandingan tepung terigu dan tepung udang rebon. Analisa yang dilakukan meliputi Analisa fisikokimia meliputi kadar air, kadar protein, uji tekstur dan organoleptik meliputi warna, aroma, dan rasa. Hasil penelitian terbaik terdapat pada perlakuan P4 (60% tepung terigu : 40% tepung udang rebon) dengan hasil uji fisik kimia Analisa kada air 49,68%, kadar protein 7,66%, uji tekstur 0,058N dan uji organoleptik warna 4,08 (suka), aroma 3,24 (agak suka), dan rasa 3,6 (agak suka).","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133570465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The study aims to find a comparison of the effectiveness of interactive learning media with powerpoint media on the results of studying the genetic substance of class XII students at Hang Tuah 4 Surabaya high school. The method used in this study is an experiment with research design is a nonfunctional control design group. The population in this study is 33 XII High School Science students Hang Tuah 4 Surabaya. The sample used in the study is to group into two large groups by odd absenbs and even Numbers.Research obtained from: (1) the average student study results from both groups, experiment groups 1 and experiment groups 2, were obtained that the average for experiment groups 1 of 80,63, for experiment groups 2 of 65.88. (2) based on the t test results on both groups, the result of thitung gained by 0.017, in which case it is stated that thitung is smaller than the ttabel 0.05. Based on the average results of student study and hypothetical tests made by researchers it results that the use of interactive learning medium suggests a postif and is more effective in the increased study of students the genetic substance of a class XII Science 2 High School Hang Tuah 4 Surabaya
{"title":"Efektivitas Media Pembelajaran Interaktif Articulate Storyline dengan Media Powerpoint Terhadap Hasil Belajar Materi Substansi Genetika Siswa Kelas XII","authors":"Chatarina Eka Berliyanti Putri, Sunaryo, Sonny Kristianto","doi":"10.30742/jnsl.v1i1.20","DOIUrl":"https://doi.org/10.30742/jnsl.v1i1.20","url":null,"abstract":"The study aims to find a comparison of the effectiveness of interactive learning media with powerpoint media on the results of studying the genetic substance of class XII students at Hang Tuah 4 Surabaya high school. The method used in this study is an experiment with research design is a nonfunctional control design group. The population in this study is 33 XII High School Science students Hang Tuah 4 Surabaya. The sample used in the study is to group into two large groups by odd absenbs and even Numbers.Research obtained from: (1) the average student study results from both groups, experiment groups 1 and experiment groups 2, were obtained that the average for experiment groups 1 of 80,63, for experiment groups 2 of 65.88. (2) based on the t test results on both groups, the result of thitung gained by 0.017, in which case it is stated that thitung is smaller than the ttabel 0.05. Based on the average results of student study and hypothetical tests made by researchers it results that the use of interactive learning medium suggests a postif and is more effective in the increased study of students the genetic substance of a class XII Science 2 High School Hang Tuah 4 Surabaya","PeriodicalId":367361,"journal":{"name":"Journal of Natural Sciences and Learning","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126178768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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