CD Skripsi

Pengaruh Konsentrasi Acetobacter Acetii Dan Lama Fermentasi Terhadap Kualitas Vinegar Semangka Sebagai Rancangan Lkpd Bioteknologi Sma

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Watermelon (Citrullus lanatus) is a type of horticultural fruit from the Cucurbitaceae (pumpkin) family which is very popular with Indonesian people. Watermelon is a tropical fruit that is well known to many people, because its water content can reduce thirst. Vinegar or vinegar is a substance made from various sugary or starchy ingredients through alcoholic fermentation followed by acetic fermentation (Andayani, 2019). Vinegar is an organic compound in the carboxylic acid group. Acetic acid is a compound in liquid form, colorless, pungent smelling, and has a sharp sour taste, soluble in water, alcohol, as well as glycerol and ether. In this research, watermelon will be used as an alternative ingredient for vinegar with the help of acetic acid bacteria, namely Acetobacter aceti. .Conventional biotechnology is biotechnology which is characterized by the direct use of animal and plant cells and microorganisms to produce products. Conventional biotechnology is one of the materials contained in the 2013 curriculum. Conventional biotechnology practicals are more appropriately studied using LKPD. However, so far the LKPD used is only based on the theory in textbooks which only contains material descriptions and a collection of questions.
This research aims to determine the effect of Acetobacter acetii concentration and fermentation time on watermelon vinegar as a high school biotechnology worksheet design. This research used an experimental method with a completely randomized design (CRD) using 4 treatments and 3 repetitions. In each treatment, 0.2% instant yeast starter (Saccharomyces cerevisiae) and watermelon juice were added to produce watermelon vinegar. The treatment concentrations of Acetobacter aceti in this study were 0%, 8%, 10%, and 12%. The LKPD method uses the ADDIE model.
The results of this research show that treatment with an Acetobacter aceti concentration of 10% on day 9 had a significant effect on the watermelon vinegar product with an acetic acid content value of 4.08% and a pH value of 4.6. Meanwhile, for organoleptic testing for the best color, treatment with a 0% Acetobacter aceti concentration was 3.86, while for aroma and taste, the best score
was obtained in the 10% Acetobacter aceti concentration treatment on the 9th day, namely taste: 3.9% and aroma 4.0 %. For the hedonic test, the panelists' preference level was found in the treatment with an Acetobacter aceti concentration of 10% and a fermentation time of 9 days with a value of 3.6.
Based on the research results, it can be concluded that the concentration of Acetobacter aceti and the fermentation time have an effect on the watermelon vinegar product, while the process and existing facts, the results of the research have the potential to be a learning resource in the form of LKPD which can help students in studying conventional high school class biotechnology material. XII.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1705111183

Penerbit

Pekanbaru : Universitas Riau - FKIP – Pendidikan Biologi., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1705111183

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

PENDIDIKAN BIOLOGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

Jaka

Versi lain/terkait

Lampiran Berkas

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