Journal of Natural Sciences and Learning最新文献

EFFECT OF COMBINATION OF CONCENTRATION OF TURMERIC EXTRACT (Curcuma longa L.) AND SUGAR ON WATER CURRENT AND ORGANOLEPTIC JELLY CANDY 姜黄提取物不同浓度组合的影响和糖上水流和感官果冻糖

Journal of Natural Sciences and Learning Pub Date : 2023-03-29 DOI: 10.30742/jnsl.v2i1.55

{"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}

引用次数: 0

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 绿色森林鸡的筛选杆及其作为生物文化多样性教学资源的潜力——以武吉德木利邦里原生森林地区为例

Journal of Natural Sciences and Learning Pub Date : 2023-03-29 DOI: 10.30742/jnsl.v2i1.54

S. Surata

{"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}

引用次数: 0

Variation of Processed Fresh Pineapple on Vitamin C Content Using UV-VIS Spectrophotometry 用紫外可见分光光度法测定鲜菠萝加工后维生素C含量的变化

Journal of Natural Sciences and Learning Pub Date : 2023-03-29 DOI: 10.30742/jnsl.v2i1.59

Mardiana Prasetyani Putri

{"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}

引用次数: 0

IDENTIFY ACID-BASE WITH EXTRACT DRAGON FRUIT AND TURMERIC 火龙果和姜黄提取物的酸碱鉴别

Journal of Natural Sciences and Learning Pub Date : 2023-03-28 DOI: 10.30742/jnsl.v2i1.48

Selly Tria Amanda, Difa Putri Miarta, Halimatus Sa'diyah, Anis Rosalita

引用次数: 0

MECHANISM OF MOTION IN WIJAYA KUSUMA FLOWER PLANT (Epiphyllum anguliger): QUEEN OF THE NIGHT AS A SOURCE OF LEARNING PLANT PHYSIOLOGY 紫菜花植物(昙花)的运动机制:作为学习植物生理学来源的夜之女王

Journal of Natural Sciences and Learning Pub Date : 2023-03-14 DOI: 10.30742/jnsl.v2i1.49

引用次数: 0

Comparison Of Butterfly Pea Extract And Purple Sweet Potato As A Natural Indicator Of Acid-Base Solution 蝶豆提取物与紫甘薯作为酸碱溶液天然指示剂的比较

Journal of Natural Sciences and Learning Pub Date : 2023-03-04 DOI: 10.30742/jnsl.v2i1.46

Siti AINUNA ROHMA, NI'MATUR Rohma, Anggita SHAFIRA RIZKY, Prestiani Prestiani, Dani Firmansyah, Sonny Kristianto

{"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}

引用次数: 0

Identifikasi Karakterisasi Sifat Kimiawi dan Organoleptik Stick Cassava 鉴定物质和有机木薯根的性质

Journal of Natural Sciences and Learning Pub Date : 2022-09-07 DOI: 10.30742/jnsl.v1i1.18

Khoirin Maghfiroh, Nurdiana Afrida

{"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}

引用次数: 0

PENGARUH MODEL PEMBELAJARAN PROBLEM BASED LEARNING TERINTEGRASI MIND MAPPING TERHADAP MOTIVASI DAN HASIL BELAJAR SISWA 基于思维融合学习模式的问题学习对学生的动力和学习结果的影响

Journal of Natural Sciences and Learning Pub Date : 2022-09-07 DOI: 10.30742/jnsl.v1i1.17

Farizal Firdaus, Marmi, Dina Chamidah, Sunaryo

引用次数: 0

Optimalisasi Peningkatan Protein dan Kualitas Organoleptik Mie Basah Melalui Fortifikasi Tepung Udang Rebon (Acetes erytharaeus) 通过虾粉(Acetes erytharaeus)滋润面的蛋白质和有机质量的优化

Journal of Natural Sciences and Learning Pub Date : 2022-09-07 DOI: 10.30742/jnsl.v1i1.19

Khoirin Maghfiroh, Iva Nur Halimah

{"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}

引用次数: 1

Efektivitas Media Pembelajaran Interaktif Articulate Storyline dengan Media Powerpoint Terhadap Hasil Belajar Materi Substansi Genetika Siswa Kelas XII 互动性故事学习媒体与媒体Powerpoint对十二班学生遗传物质学习结果的影响

Journal of Natural Sciences and Learning Pub Date : 2022-09-07 DOI: 10.30742/jnsl.v1i1.20

Chatarina Eka Berliyanti Putri, Sunaryo, Sonny Kristianto

{"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}

引用次数: 0