CD Skripsi

Efektivitas Penambahan Sukrosa Terhadap Karakteristik Yoghurt Mangga (Mangifera Indica .L) Sebagai Rancangan Lembar Kerja Siswa (LKS) Biologi SMA

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This research to determine to learn the function of lactat acid bacteria (LAB) in food. This research did among march until may 2016. Result from this research to make desaign course such as student worksheet (LKS) in biology SMA. This research did by 2 phases, field research and desaign course learning. Experiment mode used in this research. Making yoghurt mango started by pasteuritation procces,colding,innoculate,and incubation. Result of this research are lactad acid,pH, viscocity,and fat level. The best treatment according to SNI is the addition of sucrose concentration of 7.5 % to 0.58% lactic acid levels , pH of 5.05 , viscosity 363.83 ( rather thick ), fat content 0.44% and the average level of A panelist on the texture is somewhat thick textured 3.46, 4.20 light yellow color , aroma 3.50 flavorful and slightly sour taste 3.50 typical yoghurt taste. Result from this research used for desaign learning course as student worksheet in conventional biotecnology in SMA

Keywords : lactic acid bacteria , sucrose , design , student worksheet, yoghurt

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

05 07. 116 (0027)

Penerbit

Pekanbaru : Universitas Riau - FKIP - Pendidikan Biologi., 2016

Deskripsi Fisik

viii, 110 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

05 07. 116 (0027)

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

FATAH

Versi lain/terkait

Lampiran Berkas

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