Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup

PENGARUH PEMBERIAN VARIASI KONSENTRASI SARI BUAH JAMBU BIJI (Psidium guajava L.) TERHADAP YOGURT EDAMAME

2025-10-31T06:53:42+00:00

Edamame is recognized as a functional food that may serve as an alternative to animal protein and can be innovatively processed into yogurt, thereby offering health benefits and being suitable for individuals with lactose intolerance. The beany flavour that produced by soybean-based products is less preferred by consumers. Consequently, it is imperative to enhance the sensory attributes, aesthetic qualities, and nutritional profile of edamame yogurt, specifically through the incorporation of guava juice. Guava juice is a liquid derived from the guava fruit, characterized by its richness in minerals, vitamins, natural sugars, and various bioactive compounds beneficial to health. The production of guava juice involves the process of crushing or grinding the guava fruit to extract the juice, during which water (Aquades) is introduced as a solvent to facilitate the extraction and filtration processes. The procedure entails the addition of water in a ratio of guava fruit to water of 1:1 (w/v). This study aims to assess the effects on the organoleptic properties, physical and chemical characteristics, and antioxidant activity of edamame yogurt. The research adopts an experimental design utilizing a completely randomized design (CRD) with four treatments and five replications, incorporating variations of guava juice at concentrations of 0%, 15%, 25%, and 35% of the total yogurt volume. The application of guava juice concentration to edamame yogurt has significant effects on its organoleptic, physical, chemical properties, and antioxidant activity. Yogurt with a 15% guava juice concentration emerged as the most favored by the panelists. The optimal concentration of guava juice that influenced the physical and chemical properties of edamame yogurt was determined to be 25%, as evidenced by the syneresis test and lactic acid content test, yielding values of 2.19% and 0.016%, respectively, with all treatments exhibiting a pH value of 4 in accordance with SNI. Additionally, edamame yogurt with a 35% guava juice concentration demonstrated the highest antioxidant activity.

Keywords: Edamame Yogurt, Guava Juice, Fermentation.

INDUKSI KALUS TANAMAN PAPRIKA (Capsicum annum L. var. grossum) MENGGUNAKAN IAA DAN BAP SECARA IN VITRO

2025-10-31T07:14:10+00:00

Paprika (Capsicum annum var. grossum) is an introduced plant that has the potential to be developed in Indonesia, and has economic value. This requires a method to propagate plants with a faster time, which can be done using tissue culture techniques (in-vitro). This study was conducted to see the effect of Indole-3-Acetic-Acid (IAA) and Benzyl Amino Purine (BAP) hormone concentration levels on callus induction of paprika leaf explants in vitro. The design of this study consisted of two treatment factors, namely the first factor of the IAA hormone with 5 levels of concentration, namely 0 (control), 1 mg / L, 2 mg / L, 3 mg / L, and 4 mg / L. The second factor of BAP hormone administration with 3 levels of concentration namely 0 (control), 2 mg / L, and 4 mg / L. The plan used in this study was a Group Randomized Design (RAK) and tested with the F test if it was significantly different, continuing to use DMRT (Duncan Multiple Range Test). There were 15 treatments, with 3 repetitions. The parameters observed are the day of appearance of the callus, the number of explants in the bottle that form the callus, and the morphology of the callus. The results showed that the formation of callus explants of paprika leaves in vitro did not occur in treatment without IAA and BAP. The concentration of the combination of growth regulators IAA and BAP affects the length of callus induction time, the percentage of explants forming calluses, and callus morphology.

Keywords: Benzyl Amino Purin (BAP), Callus Induction, Indole-3-Acetic-Acid (IAA), Peppers

PEMANFAATAN PUPUK KASGOT UNTUK MENINGKATKAN PERTUMBUHAN DAN PRODUKSI BAYAM HIJAU (Amaranthus viridis)

2025-10-31T06:59:43+00:00

Green spinach (Amaranthus viridis) is a vegetable with high consumption value in Indonesia due to its abundant nutritional content. To support optimal growth and productivity of green spinach, proper fertilization is required, one of which is through organic kasgot fertilizer. This study aims to determine the effect of kasgot fertilizer on the growth and yield of green spinach plants. The study was conducted in March–April 2025 in Pagelaran Village, Bogor Regency, using a Randomized Block Design (RAK) with five kasgot dose treatments (0, 100, 125, 150, and 175 grams) each repeated four times. The parameters observed included plant height, number of leaves, leaf width, and fresh weight. Data analysis was carried out using the One-way ANOVA test and continued with the DMRT test at the 5% level. The results showed that treatment P3 (150 grams of kasgot) gave the highest average results in the parameters of plant height, leaf width, and fresh weight. Kasgot fertilizer has been shown to significantly impact spinach growth due to its nutrient content, particularly nitrogen (N), which plays a crucial role in plant growth. Thus, kasgot has the potential to be an alternative organic fertilizer that supports optimal plant growth.

Keywords: green spinach, kasgot, organic fertilizer, growth

PENGARUH PERLAKUAN BENIH Podocarpus blumei DAN CUKA KAYU PADA BIBIT Podocarpus blumei

2025-10-31T07:20:01+00:00

Podocarpus blumei is a large tree for daily purposes and has a slow growth rate too. Plant propagation is required for P.blumei because seed generation can balance the population. This research aimed to determine germination and seedling germination techniques by combining seed-breaking dormancy and mix of different media and use of wood vinegar to produce the best seedlings. The results indicated that the moisture content of the P.blumei seeds is 40,14% which categorizes them as recalcitrant. Scarification proved to be the most effective treatment for a germination rate of 90%, maximum growth potential of 92%, and germination periode of 51 days with the soil, cocopeat, and husk charcoal were found to be effective growing media (M1). A concentration of 0.2% wood vinegar may be most effective for seedling growth and biomass. The resulted is 0,2% consentration of wood vinegar may produce the height 5.05 cm, diameter 0.8 mm with 19 leaves, and biomass values of BBA 5.12 g, BBP 7.9 g, BKP 2.16 g, BBT 10.02 g, and BKT 2.77 g, BKA has the highest concentration at 0.3% with 0.63 g and the best values for NPA and IMB were achieved at a concentration of 0.1%, with 3.93 and 3.36.

Keywords: Podocarpus blumei, germination, seedling, wood vinegar, breaking dormancy

UJI ANTIOKSIDAN DAN PROKSIMAT KACANG BOGOR (Vigna subterranea) SEBAGAI SUMBER PANGAN FUNGSIONAL

2026-02-11T03:14:42+00:00

Bambara groundnut (Vigna subterranea (L.) Verdc) is a type of cultivated nut recommended as a healthy food because its fat content is mostly composed of unsaturated fatty acids, in which most of the phenolic compounds are also concentrated. Phenolic compounds in peanut seeds are a new source that is appropriate as a functional food because they act as reactive metabolites and are related to antioxidant activity. The purpose of this study was to determine the antioxidant activity and nutritional content of Bambara groundnut seed extract. Measurement of antioxidant activity using the DPPH method with a series of concentrations of 5, 10, 25, 50, 100, and 200 ppm using a standard ascorbic acid solution. Proximate testing includes ash content (furnace method), protein content (Kjeldahl method with a N conversion factor of 6.25), fat content (Soxhlet method), and carbohydrate content (by difference method), carried out in duplicate. The ethanol extract of Bambara groundnut has antioxidant activity; the highest inhibition occurred at concentrations of 100 ppm and 200 ppm, which can inhibit DPPH free radicals by 30.157% and 53.378%. The antioxidant activity of the ethanol extract of Bambara groundnut is classified as moderate, with an IC50 of 184.22 µg/mL. The results of the proximate test showed that Bambara groundnut seeds have an ash content of 3.75%, a fat content of 11.73%, a protein content of 15.12%, and a carbohydrate content of 52.40%. Based on the results of this study, Bambara groundnut can be used as a source of functional food.

Keywords: Antioxidants, Bambara groundnut, Proximate, Functional Foods

UJI AKTIVITAS ANTIOKSIDAN EKSTRAK BEE POLLEN DARI TETRAGONULA LAEVICEPS

2026-02-11T06:32:35+00:00

Bee Pollen is a product produced by bees in addition to honey, propolis, royal jelly, bee bread, and beeswax. The antioxidant properties of bee pollen are of particular interest, as antioxidants are known to play an important role in maintaining overall health by neutralizing harmful free radicals and reducing oxidative stress. This study aims to analyze the antioxidant activity contained in T. laeviceps bee pollen extract and identify the potential and benefits of T. laeviceps bee pollen as a source of natural antioxidants. This study used the DPPH method to test the antioxidant activity of bee pollen extract. Bee pollen was extracted with 70% ethanol and dried at a temperature 42 degrees celcius. After that, the bee pollen extract was fractionated with three solvents, namely distilled water, ethyl acetate, and n-hexane, and dried again at 42 degrees Celcius. After that, the fractionated extract of bee pollen was tested for antioxidants using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Based on the results of the antioxidant test of bee pollen extract from T. laeviceps with the DPPH method, it shows that the ethyl acetate fraction (2.44 mg/ml) has the best antioxidant activity, followed by the n-hexane fraction (3.02 mg/ml), crude extract (3.13 mg/ml) and distilled water fraction (4.65 mg/ml). The value obtained indicates that bee pollen extract has the ability to capture free radicals, so it can act as a natural source of antioxidants. The IC50 value obtained indicates that bee pollen extract has the ability to capture free radicals, so it can act as a natural source of antioxidants.

Keywords: Antioxidants, Bee Pollen, DPPH, T. laeviceps