WIBAWANTI, FIRA (2015) PENGGUNAAN AIR TAJIN SEBAGAI MEDIA PERTUMBUHAN ALTERNATIF BAKTERI ASAM LAKTAT DALAM PEMBUATAN YOGHURT (Sebagai Sumber Belajar Siswa Kelas XII Pada Konsep Bioteknologi). S1 thesis, Universitas Sultan Ageng Tirtayasa.
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2. PENGGUNAAN AIR TAJIN SEBAGAI MEDIA PERTUMBUHAN ALTERNATIF BAKTERI ASAM LAKTAT DALAM PEMBUATAN .PDF - Published Version Restricted to Registered users only Download (6MB) |
Abstract
ABSTRACT This study aimed to determinate the quality of yoghurt made from rice milk and determinate quality of student worksheet subconcept convensional biotechnology as student learning resources. This research was a descriptive study. The study was conducted in May until December 2014 in the laboratory of chemical engineering and laboratory of biology education Sultan Ageng Tirtayasa University. The study is divided into several stage, that is the manufacture of yoghurt, test the quality of yoghurt, making student worksheet and valuation student worksheet. Quality test of yoghurt indicated that yoghurt produced has fat content of 0,17%, the protein content of 0,33%, the ash content of 0,14%, the acidity of 0,57%, microbial contamination of Coliform and Salmonella, respectively for 0 APM/g and negative/25 g. Microscopic observation showed that yoghurt produced still contains lactic acid bacteria of genus Lactobacillus, Streptococcus and Bifidobacterium. The result of contents indicated that quality of rice milk yoghurt was less good. Organoleptic test indicated that the color of yoghurt is white, viscosity is medium, flavour is rather typical yoghurt, sourness, and consistency is homogeneous with a percentage of a panelist favorite is 56%. The result of organoleptic test indicated that quality of rice milk yoghurt was good enough. The result of the analysis for the quality of student worksheet showed the value of 88,5% in the category of very decent to be used as a learning resource in school. Keyword: rice milk, student worksheet, yoghurt
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas yoghurt yang berbahan dasar air tajin dan mengetahui kelayakan Lembar Kerja Siswa (LKS) subkonsep bioteknologi konvensional sebagai sumber belajar siswa kelas XII. Penelitian ini merupakan penelitian deskriptif. Penelitian dilakukan pada bulan Mei sampai bulan Desember 2014 di Laboratorium Teknik Kimia dan Laboratorium Pendidikan Biologi Universitas Sultan Ageng Tirtayasa. Penelitian dibagi menjadi beberapa tahapan, yaitu pembuatan yoghurt, uji kualitas yoghurt, pembuatan LKS dan penilaian LKS. Hasil uji kualitas yoghurt menunjukkan bahwa yoghurt yang dihasilkan memiliki kadar lemak sebesar 0,17%, kadar protein sebesar 0,33%, kadar abu sebesar 0,14%, keasaman sebesar 0,57%, cemaran mikroba Coliform dan Salmonella berturut-turut sebesar 0 APM/g dan negatif/25g. Hasil pengamatan mikroskopis menunjukkan bahwa yoghurt yang dihasilkan masih mengandung bakteri asam laktat genus Lactobacillus, Streptococcus dan Bifidobacterium. Berdasarkan kandungan tersebut, maka yoghurt air tajin memiliki kualitas yang kurang baik. Hasil uji organoleptik menunjukkan bahwa yoghurt air tajin berwarna putih, kekentalan sedang, aroma agak khas yoghurt, rasa asam dan konsistensi homogen dengan persentase kesukaan panelis sebesar 56%. Hasil uji organoleptik tersebut menunjukkan bahwa kualitas yoghurt air tajin cukup baik. Hasil analisis kualitas Lembar Kerja Siswa (LKS) menunjukkan nilai sebesar 88,5% dengan kategori sangat layak untuk digunakan sebagai sumber belajar di sekolah. Kata kunci: air tajin, LKS, yoghurt | |||||||||
| Uncontrolled Keywords: | air tajin, LKS, yoghurt rice milk, student worksheet, yoghurt | |||||||||
| Subjects: | L Education > L Education (General) | |||||||||
| Divisions: | 02-Fakultas Keguruan dan Ilmu Pendidikan 02-Fakultas Keguruan dan Ilmu Pendidikan > 84205-Jurusan Pendidikan Biologi |
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| Depositing User: | Perpustakaan Pusat | |||||||||
| Date Deposited: | 25 Oct 2021 05:57 | |||||||||
| Last Modified: | 25 Oct 2021 05:57 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/2247 |
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