Learning media is a tool to improve teaching and learning process to achieve better learning outcome. This research is a qualitative descriptive study. The purpose of this research was 1) to know the types of biology learning media found in senior high school at Salatiga, 2) to analyze the application of media in the process of biology learning in senior high school at Salatiga, 3) to know the factors that influence the use of learning media in private senior high school at Salatiga. Techniques and data collection tools were questionnaires, interviews, observation, and documentation. Data were obtained from biology teachers and high school students in Salatiga. Data analysis techniques include the stages of data collection, data reduction, data presentation, and conclusions. Based on the result of research, it can be concluded that the complete type of learning media is learning media contained in school B, ie print media, visual, audiovisual , realia, game, electronic or computer. The highest of media type used by biology teacher printed media. According to the teacher, subjects that most need learning media are biotechnology, metabolism, plant growth, genetic material, heredity of Mendel, evolution, the origin of life, cell reproduction. Factors that influence media using were material difficulty level, media availability level, level of preparedness of student, time and number of students.
Food additives or additives are ingredients or mixtures if added to raw ingredients can affect the nature and shape of food and beverage. Some functions of these ingredients’ addition include a preservative, flavoring, coloring, antioxidant, and others. Tempeh is one of the foods consumed by many people, especially in Indonesia. The addition of additives to tempe can increase its nutritional components such as increasing antioxidant levels. Butterfly pea flower (Clitoria ternatea L.) is added as an additive to increase antioxidants because, from several studies, the flower has a high antioxidant. The addition of butterfly pea flower is also expected to affect the antioxidant activity and give the tempe an attractive aroma, taste, and color. The objective of this research was to determine the effect of butterfly pea flower addition with concentrations of 0%, 0.5%, 1%, 1.5%, and 2% on antioxidant activity using the DPPH method, and the organoleptic properties of tempeh based on the preference level (hedonic) using a questionnaire. Based on the results obtained, it was shown that the addition of butterfly pea flower was able to increase the antioxidant activity. This can be seen from the IC50 value at the addition at 2% concentration, which showed the highest value of 2398.5 ppm from each treatment even though in the antioxidant power category, it was still relatively low. Then on the organoleptic test, the results showed that in the color parameter, panelists tended to like the butterfly pea flower addition at a concentration of 1%, while in the aroma and taste parameters the panelists liked the butterfly pea flower addition at a concentration of 0.5%. Keywords: Antioxidant; butterfly pea flower (Clitoria ternatea L.); natural dye; organoleptic; tempeh. ABSTRAK Bahan tambahan pangan atau bahan aditif merupakan bahan ataupun campuran yang jika ditambahkan ke dalam bahan baku dapat mempengaruhi sifat serta bentuk dari suatu makanan dan minuman. Beberapa fungsi dari penambahan bahan ini diantaranya adalah sebagai pengawet, penyedap, pewarna, antioksidan dan lainnya. Tempe merupakan salah satu pangan yang banyak dikonsumsi oleh masyarakat terutama di Indonesia. Penambahan bahan aditif pada tempe dapat meningkatkan komposisi gizinya seperti meningkatkan kadar antioksidan. Bunga telang (Clitoria ternatea L.) ditambahkan sebagai bahan aditif untuk meningkatkan antioksidan karena dari beberapa penelitian yang dilakukan, bunga tersebut memiliki antioksidan yang cukup tinggi. Penambahan bunga telang juga diharapkan dapat mempengaruhi aktivitas antioksidan serta memberikan aroma, rasa dan warna yang menarik pada tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan bunga telang dengan konsentrasi 0%, 0,5%, 1%, 1,5% dan 2% terhadap aktivitas antioksidan dengan metode DPPH, dan sifat organoleptik pada tempe berdasarkan tingkat kesukaan (hedonik) menggunakan kuisioner. Berdasarkan hasil yang diperoleh, ditunjukkan bahwa penambahan bunga telang mampu meningkatkan aktivitas antioksidan. Hal ini dilihat dari nilai IC50 pada penambahan konsentrasi 2% menunjukkan nilai tertinggi yaitu 2398.5 ppm dari setiap perlakuan walaupun dalam kategori kekuatan antioksidan, masih tergolong rendah. Kemudian pada uji organoleptik, hasil menunjukkan bahwa dalam parameter warna, panelis cenderung menyukai penambahan bunga telang pada konsentrasi 1%, sedangkan pada parameter aroma dan rasa panelis menyukai penambahan bunga telang dengan konsentrasi 0,5%. Kata kunci: Antioksidan; bunga telang (Clitoria ternatea L.); organoleptik; pewarna alami; tempe.
<p>ABSTRACT</p><p>Borax and rhodamine B are preservative and dye banned to be used in food products. However, some traders still use borax and rhodamine B to their food and drink products. Cilok is a kind of food liked by schoolchildren and categorized as street vendor food (PKL). Most of food sold by street vendor has not touched by strict control from BPOM, so its quality is not good. Pentol cilok is a food made by starch. It tastes delicious and chewy. Furthermore, it is liked by schoolchildren. Cilok is also served by adding the sauce in order to make it tastier. It is common to add dye in that sauce and the dye is not natural dye nor food coloring. In the cilok, the contamination of microbe especially Salmonella sp. is influenced by unhygienic process. This research aims to find out borax and Salmonella sp. contamination and also the existence of rhodamine B on the cilok sauce. The methods used in this research are qualitative, quantitative, and the detection of Salmonella sp. contamination. The result shows, of the 8 tested samples, 4 samples (sample B, C, E, and H) contain little amount of borax, the sauce contains no rhodamine B. This can be seen from Rf value and color reaction test. On the testing of Salmonella sp., there are bacteria before boiling process (when cilok is still in the form of dough) and there are no bacteria after boiling and steaming process, so it is safe to be consumed.</p>
The conditional vacuolar segregation mutant vac2‐1 [Shaw and Wickner (1991) EMBO J. 10,1741–1748] shifted to non‐permissive temperature (37°C), forms large‐budded cells without a vacuole in the bud, and daughter cells without an apparent vacuole. Some cells still contain normal segregation structures. Structural and biochemical quantification of the segregation defect showed that (i) about 10% of the full‐grown buds did not contain a vacuole, (ii) about 15% of the small cells washed out of a population growing in an elutriation chamber at 37°C, did not contain a visible vacuole, and (iii) 15% of the cells per generation lost carboxypeptidase Y activity after proteinase A depletion. Thus, 10–15% of the daughter cells did not inherit vacuolar structures or vacuolar proteolytic activity from the mother cell. To investigate the fate of vacuole‐less daughters, these cells were isolated by optical trapping. The isolated cells formed colonies on agar plates that consisted of cells with normal vacuoles, both at 23 and 37°C. Thus, the vacuole‐less cells that failed to inherit proteolytic activities from the mother cell apparently give rise to progeny containing structurally normal vacuoles. Time‐lapse experiments showed that vacuole‐less daughter cells formed vacuolar vesicles that fused into a new vacuole within 30 min. Although new buds only emerged after a vacuole had formed in the mother cell, the temporary lack of a vacuole had little effect on growth rate. The results suggest that an alternative pathway for vacuole formation exists, and that yeast cells may require a vacuole of some minimal size to initiate a new round of budding. © 1997 by John Wiley & Sons, Ltd.
Banana leaves-wrapped tempeh is a traditional food as a conventional
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