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Journal : Bio Ilmi: Jurnal Pendidikan

SUMBANGSIH UJI PROTEIN TELUR DENGAN MENGGUNAKAN BAWANG PUTIH PADA MATA PELAJARAN BIOLOGI MATERI MAKANAN KELAS XI SMA/MA Syarifah, Syarifah; Fatiqin, Awalul; Istiroha, Istiroha
Bioilmi: Jurnal Pendidikan Vol 3 No 1 (2017): Bioilmi: Jurnal Pendidikan
Publisher : Program Studi Pendidikan Biologi Fakultas Ilmu Tarbiyah dan Keguruan Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/bioilmi.v3i1.1341

Abstract

Protein compounds containing amino acids, composed of atoms C, H, O and N. Eggs are thesource of animal protein that has the highest quality or biological value. The purpose of thisstudy was to determine the value of protein in eggs and application in biology subjects. Thisresearch was conducted in June 2016 at IPA Laboratory UIN Raden Fatah Palembang. Proteinanalysis using Kjedahl method. The result of protein analysis obtained was lowest with theaddition of garlic P3 (200 g) the average value of 9.25%, the addition of garlic P2 (150 g) andP1 (100 g) with the mean of 9.42% and 9.48% had the same result systematically. Contributionin biology subjects is given in the method of egg protein test work with the addition of garlic ina systematic manner. In this case it can be concluded Fcount> Ftabel, so the addition of garlicis able to maintain the quality of protein in eggs awake and its contribution in the biology lessonof food in the form LKS.
PENGGUNAAN PERASAN JERUK NIPIS (Citrus aurantifolia) DALAM MENGHAMBAT BAKTERI Escherichia coli PADA BAHAN PANGAN Berlian, Zainal; Fatiqin, Awalul; agustina, eka
Bioilmi: Jurnal Pendidikan Vol 2 No 1 (2016): Bioilmi: Jurnal Pendidikan
Publisher : Program Studi Pendidikan Biologi Fakultas Ilmu Tarbiyah dan Keguruan Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/bioilmi.v2i1.1139

Abstract

Bacteria in food can result from the sale of foods that do not pay attention to hygiene and safety. Pathogenic bacteria in food can cause illness gastroenteris/digestion. One of the ways to prevent the escape of pathogens is antibacterial compounds . Lemon (Citrus aurantifolia) contained many chemical compounds that can inhibit the growth of bacteria such as flavonoids and saponin. This study aims to isolate bacteria from food such as fish and chicken as a test of the effectiveness of lemon on the growth of bacteria. The study was conducted on April 2016 in MIPA (Science) Laboratory of UIN Raden Fatah Palembang and the Center for Health Laboratory Palembang. The research method is experimental laboratory used as a pour plate in order to make the diffusion were analyzed qualitatively. Using test bacteria Escherichia coli from food that is tested by agar diffusion method for determining the concentration of lemon juice on the growth of bacteria. The results showed that lemon juice can inhibit the growth of E. coli bacteria that is at a concentration of 25% average of 3,2 colonies of bacteria/gram; 50% mean bacterial concentration of 2,4 colonies/gram; 7% of the average bacterial concentration of 4,2% and 100% means bacterial concentration of 0,8 colonies/gram. Lemonsqueezemost effectively inhibits bacteria at concentrations of 100%.