Dry Preparation of Trichoderma Species Promotes Significant Decrease of Fusarium oxysporum in Shallot Cultivation (Allium ascalonicum)

Shallot is a horticultural plant that is susceptible to pathogen attacks. The continuous use of non-biological fungicides has a negative impact on the environment, making it necessary to implement biological control using antagonistic microorganisms. This study aims to evaluate the differences in growth and yield of shallots treated with a dry formulation of Trichoderma sp. to control Fusarium wilt. The study was conducted using a Randomized Block Design (RBD) with four treatments and six replications. The concentrations used were 0 grams/liter, 7 grams/liter, 14 grams/liter, and 21 grams/liter. The data analysis results showed that the dry formulation of Trichoderma sp. at a concentration of 21 grams/liter was the most effective in controlling Fusarium wilt, with the lowest disease severity of 23.16 (F_1,24=47.61, pShallot is a horticultural plant that is susceptible to pathogen attacks. The continuous use of non-biological fungicides has a negative impact on the environment, making it necessary to implement biological control using antagonistic microorganisms. This study aims to evaluate the differences in growth and yield of shallots treated with a dry formulation of Trichoderma sp. to control Fusarium wilt. The study was conducted using a Randomized Block Design (RBD) with four treatments and six replications. The concentrations used were 0 grams/liter, 7 grams/liter, 14 grams/liter, and 21 grams/liter. The data analysis results showed that the dry formulation of Trichoderma sp. at a concentration of 21 grams/liter was the most effective in controlling Fusarium wilt, with the lowest disease severity of 23.16 (F_1,24=47.61,

GENERATION Z AND THE UMMI METHOD: DEVELOPING QUR'AN READING SKILLS AND MODERATE CHARACTER AT WAHAS HIGH SCHOOL MADURAN

The purpose of this study was to examine the effectiveness of the Ummi Method in enhancing the Quran reading skills of Generation Z students at SMA Wahas Maduran and in fostering a moderate religious character. This generation has grown up in a challenging digital era and often has wide access to mass media for seeking various kinds of information, including about religion. To gain an in-depth understanding of the Ummi Method’s application, this study employed a qualitative approach with a case study design. Data collection methods included observation, in-depth interviews, and document analysis. The findings indicated that the Ummi Method was effective in improving students’ comprehension and skills in reading the Quran in accordance with the rules of tajwid and makhraj. Additionally, the Ummi Method significantly contributed to shaping a moderate religious character, helping students develop attitudes of tolerance and balance in their religious practices, which are relevant to the current religious context. The success of the Ummi Method largely depended on the implementation model, which included guidance and consistent assessment from certified, professional teachers. This study recommends the broader application of the Ummi Method in educational institutions to improve Quran reading skills and foster a moderate religious character among Generation

Optimization Of Salted Duck Egg Formulation With Maltodextrine In Producing Powdered Salt Duck Eggs Using The Foam-Mat Drying Method

This study aims to produce an optimal formulation for making powdered salted duck eggs with foam-mat drying using Design Expert 13 Mixture D-Optimal method based on chemical and organoleptic properties. The use of salted duck eggs as instant seasoning is a form of product innovation to increase protein consumption in Indonesia. The research is to determine the optimal formulation of powdered salted duck eggs using the Design Expert 13 program using the Mixture D-Optimal method by analyzing protein content, moisture content, and organoleptics including color attributes, aroma attributes, taste attributes, and texture attributes (handfeel).The results of the study based on the prediction of the Design Expert 13 program showed that the optimization of the formula with a protein content of 18.04%, moisture content of 1.56%, and organoleptic values including color attributes of 4.99, aroma attributes of 4.67, taste attributes of 4.67, and texture attributes (handfeel) of 4.71. Then the accuracy value (desirability) was obtained, namely 0.761. Then, the verification results showed the protein content was 18,23%, mositure content was 3,04%, and organoleptics value include color 5,00; aroma 4,80; taste 4,67; and texture (handfeel) 4,93. The results of follow-up tests, there are fat content 30,91%; ash content 3,10%; carbohydarate content by difference method of 44,72%; and sodium (salt) content of 3,29%

PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus)

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80

WOMEN AND MUSLIM EDUCATION IN WEST SUMATRA, INDONESIA

Minangkabau was known for its dominant Islamic education history especially in modern times since the beginning of the twentieth century as a number of so-called madrasah or Islamic educational reforms have been credited to several prominent figures in the region. This region also has a significant history and tradition of matriarchal and matrilineal kinship that relate to women’s position, and their contributions in the public affairs, including in the field of education. Several prominent women from the region have been named as founders of several schools for women, or journalists that campaign for women’s education. This study examines the socio-historical aspects of women and education and the women’s educational movement initiatives from the cases of few female figures such as Rahmah el-Yunusiyyah and others. From a historical perspective and qualitative library research data, this study shows the presence of local female figures in the field of education alongside their male counterparts amidst the kaum muda and kaum tua socio-religious contestation. The socio-local traditions influenced women’s presence and contribution to the public sphere, and those women not only established schools for women but also advocated women’s rights, including their rights for education through journalism and politics

IDENTIFICATION OF STARCH FORMS IN EDIBLE PLANTS

This study aims to identify the forms of starch in edible plants. This research involved several edible plants such as sago, yam and taro. This type of research uses descriptive quantitative methods by conducting experiments on each sample used. The data collection technique was carried out by describing the results of the starch form from each sample that had been obtained. The results obtained from this study showed that the Sago preparations viewed under a microscope had an oval starch shape and spread throughout the preparation so that it was classified as an eccentric starch type that could be seen at 10X magnification, while Jicama starch preparations had a round starch shape and chains in some parts. The plane of the preparation and entered in the concentric type, but the shape of starch in Jicama can be seen under a microscope at 100X magnification, the Taro preparation has a round and lumpy shape but the starch accumulates in several areas of the preparation and enters the concentric type seen at 40X magnification. So it can be concluded that the forms of starch in edible plants are very diverse, both in round to oval shapes, with smooth and rough starch structures, namely in the form of lumps.Keywords: Edible Plants, Starch For

REALISTIC MATHEMATICS EDUCATION USING PAPAN TAKALINTAR MEDIA TO ENHANCE STUDENTS LEARNING OUTCOMES IN FOURTH GRADE OF ELEMENTARY SCHOOL

This research explores the implementation of the Realistic Mathematics Education (RME) approach assisted by papan takalintar media to enhance mathematics learning outcomes among fourth-grade students at MIN 8 Southwest Aceh. The study was motivated by students' difficulties in performing multiplication calculations, especially with large-digit numbers, and their lack of accuracy in solving problems. The research aimed to analyze teacher activities, student engagement, and student learning outcomes following the application of this approach. Using a Classroom Action Research (PTK) methodology, the study involved 31 students from class IVA. Data collection techniques included observations and tests, with results analyzed using percentage techniques. The findings showed a significant improvement in teacher activity, which increased from 57.64% in cycle I to 94.11% in cycle III. Similarly, student activity rose from 58.82% in cycle I to 91.76% in cycle III. Student learning outcomes also showed a steady increase, from 48.38% in cycle I to 83.87% in cycle III, meeting the criteria for classical completeness. These results suggest that the integration of the RME approach with papan takalintar media is an effective strategy for improving students' mathematical understanding and accuracy in multiplication operations. This study highlights the potential of contextual learning tools in enhancing student engagement and performance in mathematics education

ANTIFUNGAL Trycophyton rubrum AND Trycophyton mentagrophytes IN LIQUID BATH SOAP FERMENTED PROBIOTIC KOMBUCHA FLOWER TELANG (Clitoria ternatea L) AS A PHARMACEUTICAL BIOTECHNOLOGY PRODUCT

Telang flower kombucha (Clitoria ternatea L) is a functional probiotic drink that has antifungal properties. This study aimed to examine the antifungal activity of the probiotic bath soap formulation fermented kombucha telang flower against Trycophyton rubrum and Trycophyton mentagrophytes. This research method was carried out experimentally in an in vitro laboratory. The formulation of the fermented kombucha bath soap for the flower of telang was made with varying concentrations of 20%, 30%, and 40%. The preparation of probiotic bath soap for kombucha telang flower was tested for its antifungal activity against the bacteria T. rubrum and T. megantrophytes using the disc diffusion method. The working procedure includes the manufacture of bath soap preparations, and antifungal activity tests on the probiotic kombucha bath soap preparations of telang flower. The results of the study were positively correlated based on the one-way ANOVA test with f count greater than f table and showed that telang flower kombucha in the form of probiotic bath soap had antifungal activity against T. rubrum and T. mentagrophytes as a whole. The concentration of 40% was the highest concentration in the probiotic soap preparations fermented kombucha telang flower with an average inhibition zone diameter of 17.70 mm in T. rubrum species and 17.30 mm in T. mentagrophytes species. The average value of the diameter of the inhibition zone is included in the strong category

Preparation of Virgin Coconut Oil (VCO) Using the Pineapple Enzymatic Method

Virgin Coconut Oil (VCO) merupakan minyak nabati yang diekstrak dari endosperma kelapa segar dan matang tanpa penyulingan kimia atau panas tinggi. VCO dapat diproduksi dengan beberapa metode, salah satunya adalah metode enzimatik nanas. Hasil produksi VCO enzimatik nanas memiliki keunggulan dibandingkan metode lainnya. Nanas merupakan tanaman yang relatif mudah dibudidayakan di Indonesia, namun pemanfaatan nanas masih belum maksimal, biasanya hanya sebagai olahan makanan atau minuman yang dapat dikonsumsi langsung. Penelitian ini bertujuan untuk mengetahui cara produksi VCO menggunakan metode enzimatik dari buah nanas dan parameter fisik VCO yang dihasilkan. Metode yang digunakan dalam penelitian ini adalah metode campuran. Hasil penelitian ini menghasilkan minyak sebanyak 40 ml dengan kejernihan bening, aroma sedikit menyengat khas kelapa, dan memiliki rasa khas minyak kelapa

THE DEVELOPMENT OF FLASHCARD LEARNING MEDIA BASED ON THE DIVERSITY OF FRESHWATER FISH IN SAKTI BUANA RIVER

ABSTRAKHasil prasurvey di MA Ma’arif 03 Seputih Banyak ditemukan permasalahan yaitu minimnya penggunaan media pembelajaran saat mengajar materi biologi termasuk materi keanekaragaman hayati. Dalam proses pembelajaran, sumber belajar yang digunakan hanya fokus pada LKS dan siswa belum dihubungkan langsung dengan alam sekitar mereka. Sehingga menyebabkan beberapa siswa merasa kesulitan memahami materi yang disampaikan. Oleh karena itu, perlu adanya pengembangan media pembelajaran berbasis keanekaragaman hayati lokal. Penelitian ini bertujuan untuk mengembangkan flashcard berbasis keanekaragaman ikan air tawar di Sungai Sakti Buana sebagai media pembelajaran siswa SMA/MA. Penelitian ini termasuk dalam jenis penelitian Research and Development (R&D) dengan menggunakan model pengembangan ADDIE yang terdiri dari lima tahapan yaitu Analysis, Design, Development, Implementation, dan Evaluation. Dari hasil validasi dan uji coba produk diperoleh nilai persentase masing-masing responden diantaranya yaitu ahli media sebesar 91,67%, ahli materi sebesar 90%, respons guru sebesar 90%, respons siswa sebesar 91,25%, dan semua hasilnya termasuk kategori “sangat layak”. Berdasarkan hasil validasi oleh kedua validator dan hasil uji produk menunjukkan bahwa flashcard berbasis keanekaragaman ikan air tawar di Sungai Sakti Buana sebagai media pembelajaran siswa SMA/MA sangat layak digunakan.Kata Kunci: Media Pembelajaran, Flashcard, Keanekaragaman Ikan Air Tawa