Sauerkraut is cabbage that is produced from natural fermentation by bacteria in the presence of 2.5 percent salt. Salt additions limits the activity of gram-negative bacteria, while the growth of lactic acid bacteria will increase. Chili is a vegetable of the genus Capsicum which has high economic value and also contains various compounds that are useful for human health. One method to get good quality cayenne is fermentation. Fermentation is part of biotechnology that uses microorganisms as the main actors in a process. One of the microbes that determines the success of fermentation is lactic acid bacteria. The purpose of this study is isolate LAB from Sauerkraut with the additional cayenne pepper the type of LAB produced microscopically. Research methods, the ingredients used are cabbage and cayenne fermentation (sauerkraut with the additional cayenne pepper), MRSa, 0,9% NaCl, crystal violet paint from biological laboratories UNP. Isolation LAB from Sauerkraut done in with fermentation Sauerkraut and then plant the sauerkraut into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are obtained : Sauerkraut with additional cayenne pepper direcly into MRSa medium and gram staining, there were 12 colonies of gram positive bacteria with bacil cell form, and negative catalase test. We can identify this colonies as Lactobacillius sp.

The principle of making yoghurt is fermentation of milk with the addition of lactobacillus (LAB) and Streptococcus bacteria. LAB often found naturally in fruits and vegetables. One of the fruits that is thought to contain lactic acid bacteria is strawberries (Fragaria vesca). Strawberry are thought to be one of the natural media of bacteria including lactic acid, because strawberry contain various chemical compositions that are needed as a substrate for LAB. The purpose of this study is isolate LAB from strawberry and determine the type of LAB produced microscopically. Research methods, the ingredients used are strawberry obtained from community plantations in Aie Angek, Tanah Datar district, with Merck NA media, oxoid MRSa, 0,9% NaCl, crystal violet paint from biological laboratories of Universitas Negeri Padang. Isolation LAB from strawberry done in two ways, the first with plant strawberry tissue directly into the NA medium and the second with fermentation strawberry and then plant the strawberry into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are obtained : (1) Plant strawberry tissue direcly into NA medium and gram staining, there were 2 colonies of gram positive bacteria with bacil cell form. (2). Fermentation strawberry from the results, there were 2 colonies gram positive bacteria with bacil cell form. We can identify this colonies as Lactobacillius bulgaricus.

Prebiotics are good coumpounds used in the growth of lactic acid bacteria (LAB) in digestion, prebiotics come from vegetables, fruits and seeds. Tomatoes are thought to be one of the natural media of bacteria because tomatoes contain various chemical compositions that are needed as a substrate for LAB. The purpose of this study is to isolate and determine the type of LAB produced microscopically. The ingredients used are tomatoes obtained from Padang Panjang market, with Merck NA media, oxoid MRSa, 0,9% NaCl, and crystal violet paint. Isolation LAB from tomatoes done in two ways, the first with plant tomato tissue directly into the NA medium and the second with fermentation tomato and then plant the tomato into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are obtained : (1) Plant tomatoes tissue direcly into NA medium and gram staining, there were 1 colonies of gram positive bacteria with bacil cell form. (2). Fermentation tomatoes from the results, there were 2 colonies gram positive bacteria with bacil cell form. We can identify this colonies as Lactobacillius bulgaricus.

Multiple Intelligences (MI) is a theory about intelligence that was triggered by Dr. Howard Gardner, a figure in education and psychology. Multiple Intelligences consist of linguistic intelligence, logic-mathematical intelligence, visual-spatial intelligence, gesture intelligence, musical intelligence, interpersonal intelligence, intrapersonal intelligence, naturalist intelligence. Everyone has MI at different levels. Therefore, each teacher should be able to understand the intelligence and abilities of each student well, this is because the conditions of students in the class are different and have different levels of intelligence. This is in accordance with the role of the teacher as a motivator, facilitator, and director. Many benefits can be obtained by knowing the level of MI of students, both for schools and for students themselves. some of the benefits of MI for students and schools, for students if the MI level is known it can increase their self-confidence and help students to choose majors. For schools the level of MI that students have can help teachers focus more on the learning process, helping to group students, can approach students according to the type of intelligence they have. In addition, by knowing the level of MI of students, teachers can develop optimally the potential that exists in students and can choose the right strategy in the learning process. From the results of observations at SMAN 1 V Koto Kampung Dalam Padang Pariaman it can be seen that there is no meaningful relationship between the MI overall and MI partially with the learning outcomes

Science process skill is one of the important thing that students should have within natural science. Teacher must recognize their students’ process skills in providing learning. The purpose of this study to determine correlation between basic science process skill of grade 7th students in Junior High School 35 Padang and their cognitive domain. The sample set consisted of 136 students. This study focus to determine correlation of basic process science skills in 6 categories, there are: observed, prediction, measurement, classification, conclusion and communication with cognitive domain. Descriptive method used in this research with students’ worksheet based on basic science process skill as the instrument of measurement students’  science process skill and test as  measurement cognitive domain. The correlation level between basic science process skill and cognitive domain shown by rs=0,43, it is indicate that basic science process skill have the positive and significant correlation with student’s cognitive domain. The correlation level between basic science process skills and cognitive domain of high level student shown by rs=0,43, this value indicate that basic science process skill have the positive and significant correlation with high level students’ cognitive domain. The last correlation between basic science process skill and cognitive domain of low level student with rs=0,21, it is indicate that basic science process skill have not significant correlation with low student’s cognitive domain.