Cahyaningrum, Fiolita (2023) ANALISIS KANDUNGAN GIZI DAN UJI ORGANOLEPTIK TEMPE BIJI DURIAN (Durio zibethinus Murr) (sebagai Media pembelajaran berupa Google classroom pada Tema Bioteknologi untuk Kelas XII SMA). S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
This study aims to analyses nutrient content and organoleptic tests of durian seed-based tempeh from Serang. This research is using quantitative results which are then presented using qualitative words according to predetermined criteria. The nutrient analysis of tempe from the results of this study used the proximate test and organoleptic test. The results of the research on soybean tempeh seeds have a nutrient content of 68% water, 0.56% ash, 13.35% protein, 9.50% fat, 2.11% crude fiber, and 6.44% carbohydrates. Meanwhile, tempeh durian seeds contain 57.8% water, 1.61% ash, 3.18% protein, 0.40% fat, 1.28% crude fiber, and 36.3% carbohydrates. The levels of ash and carbohydrates in durian seed tempeh were higher than soybean tempeh. Most likely the starch content in durian seeds is the cause of the high ash and carbohydrate content in durian seeds. Organoleptic test results from 30 respondents in the form of aspects of color, aroma, compactness, taste and aftertaste obtained an overall score of 93.67% of respondents who liked soybean seeds and 71.167% liked tempeh with durian seeds. This shows that durian seed tempeh cannot replace soybean tempeh because people still rely on tempeh as a source of vegetable protein. The research results are implied in the form of videos and powerpoints which are uploaded on the Google Classroom platform showing the feasibility of using them as Biology learning media for high school grade 12th with a score of 92.17%.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Penelitian ini bertujuan untuk menganalisis kadar gizi dan uji organoleptik tempe berbahan dasar biji durian asal Serang. Penelitian ini menggunakan hasil data kuantitatif yang kemudian disajikan dengan menggunakan kata-kata yang bersifat kualitatif sesuai dengan kriteria yang ditentukan. Analisis gizi tempe hasil penelitian menggunakan uji proksimat dan uji organoleptik. Hasil penelitian tempe biji kedelai memiliki kandungan gizi 68% air, 0,56% abu, 13,35% protein, 9,50% lemak, 2,11% serat kasar, dan 6,44% karbohidrat. Sedangkan tempe biji durian memiliki kandungan gizi 57,8% air, 1,61% abu, 3,18% protein, 0,40% lemak, 1,28% serat kasar, dan 36,3% karbohidrat. Kadar abu dan karbohidrat pada tempe biji durian lebih tinggi dibandingkan tempe kedelai. Hal ini dikarenakan kandungan pati pada biji durian sebagai penyebab tingginya kandungan abu dan karbohidrat pada biji durian. Hasil uji organoleptik dari 30 responden berupa aspek warna, aroma, kekompakkan, rasa dan aftertaste diperoleh nilai menyeluruh 93,67% responden menyukai tempe biji kedelai dan 71,167% menyukai tempe biji durian. Hal ini menunjukan bahwa tempe biji durian tidak bisa menggantikan posisi tempe kedalai karena masyarakat masih mengandalkan tempe sebagai sumber protein nabati. Hasil penelitian diimplikasikan dalam bentuk video dan powerpoint yang diunggah pada platform google classroom menunjukkan kelayakan penggunaannya sebagai media pembelajaran Biologi untuk kelas XII SMA dengan skor 92,17%. | |||||||||
| Uncontrolled Keywords: | Durian Seeds, Google Classroom, Nutrient Content, Organoleptic Test, Serang, Tempeh Biji Durian, Gizi, Organoleptik, Ruang kelas google, Serang, Tempe | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
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| Divisions: | 02-Fakultas Keguruan dan Ilmu Pendidikan 02-Fakultas Keguruan dan Ilmu Pendidikan > 84205-Jurusan Pendidikan Biologi |
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| Depositing User: | Fiolita Cahyaningrum | |||||||||
| Date Deposited: | 23 Oct 2023 10:12 | |||||||||
| Last Modified: | 23 Oct 2023 10:12 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/30420 |
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