CD Skripsi
Pengaruh Jenis-Jenis Sumber Karbohidrat Terhadap Mutu Bekasam Ikan Sepat Toakang (Helostoma Temminckii) Sebagai Rancangan Lembar Kerja Peserta Didik (LKPD) Pada Materi Bioteknologi Kelas XII SMA
Abstract:
This study aims to determine the influence of the types of carbohydrate sources on the quality of toakang sepat fish bekasam (Helostoma temminckii) and their potential to produce the design of Student Worksheets (LKPD) on class XII high school Biotechnology material. This research was conducted in April-August 2023 at the Biology Education Laboratory of FKIP Universitas Riau. Analysis of protein content, fat content, pH, and water content tests was carried out at the FAPERTA Laboratory majoring in Agricultural Product Technology, University of Riau. This type of research is quantitative with experimental methods and Complete Randomized Design (RAL) experimental design consisting of 4 treatments and 3 repeats. The sources of carbohydrates used are processed rice in the form of rice, rice karak, roasted rice, and rice flour. The parameters observed are protein content, fat content, pH, water content, organoleptic test and hedonic test on bekasam. Furthermore, research on LKPD design uses 3 stages, namely analysis, design, development. The results showed that treatment with roasted rice produced the best toakang sepat fish bekasam which had a protein content of 16.12%, fat content of 6.86%, and water content of 68.83% and organoleptic tests in terms of color and aroma were good colors and optimally evenly distributed and had a distinctive aroma and very sharp aroma. Based on the potential analysis, the research results can be used as a design of LKPD on Biotechnology material class XII SMA KD 3.10 and 4.10.
Keywords : Source of carbohydrates, Quality, Bekasam, Ikan sepat toakang, LKPD, Biotechnology
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