CD Skripsi
Pengaruh Variasi Konsentrasi Gula Pada Fermentasi Cincaluk Sebagai Rancangan Booklet Pada Materi Bioteknologi Konvensional SMA
This research was conducted to identify variation of sugar concentration on fermentation cincaluk rebon shrimp (Acetes erythraeus) and the design of Booklet of senior high school grade XII conventional biotechnology materials in Juni – September 2021. This research carried out in two stages: they are the experimental stage: variation of sugar concentration on fermentation cincaluk rebon shrimp (Acetes erythraeus) and the designing stage of the Booklet: the analysis of the potential development of senior high school grade XII conventional biotechnology material for teaching. The research used the experimental method by conducting experiments in the Laboratory of the Faculty of Fisheries and Marine Sciences Riau University, Pekanbaru. Sampling was carried out with a completely randomized design (CRD) consisting of 5 treatments and 3 replications. The parameters in this research were water content, protein content and pH. Based on the results of Analysis of variance (Anova) at the level of 5%, Showed that the fermentation of rebon shrimp with different sugar concentrations significantly affected the quality of cincaluk rebon shrimp (Acetes erythraeus). Giving sugar with a concentration of 15% produces the best quality of rebon shrimp cincaluk and based on the analysis of potential research results variations in sugar concentration in cincaluk fermentation can be used as a student guide booklet design on biotechnology material for senior high school grade XII on the subject matter of conventional biotechnology products.
Key Words: Cincaluk Fermentation, Sugar, Booklet
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