CD Skripsi

pengaruh konsentrasi acetobacter xylinum dan air jeruk nipis (cITRUS AURANTIIFOLIA) terhadap kualitas nata de aloe vera sebagai rancangan lkpd materi bioteknologi sma kelas x

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The utilization of natural ingredients in food product development has continued to progress in response to increasing public awareness regarding health and environmental sustainability. One such promising natural resource is Aloe vera, a plant with significant potential for application in fermented food products. Despite its mucilaginous texture, bitter taste, and pungent aroma, Aloe vera has shown promise as a raw material for functional beverages. These unfavorable organoleptic characteristics may be improved through the addition of natural flavoring agents, such as lime juice (Citrus aurantiifolia), which provides a distinctive aroma and possesses natural preservative properties. Aloe vera has long been utilized across the food, cosmetic, and pharmaceutical industries and is cultivated by communities in Pekanbaru as an economic commodity. This study aimed to develop Nata de Aloe vera as an innovative food product through conventional biotechnology, employing the bacterium Acetobacter xylinum. Furthermore, the research outcomes were intended to inform the development of a Student Worksheet (Lembar Kerja Peserta Didik or LKPD) as a teaching resource for the topic of biotechnology in senior high school biology curriculum.
The study was conducted at the University of Riau from June to September 2024 and consisted of two primary phases: the experimental phase and the LKPD design phase. The research employed a non-factorial Completely Randomized Design (CRD) comprising four treatments and three replications, with a fermentation duration of 14 days. Parameters measured included vitamin C content, carbohydrate content, crude fiber content, total pH, and organoleptic properties (texture, aroma, taste), as well as hedonic evaluation. Quantitative and qualitative analyses were conducted on the collected data. The results served as the basis for the development of an LKPD for Grade 10 Biology, specifically focusing on the sub-topic of conventional biotechnology. The LKPD design followed the stages of analysis, design, and development.
The results demonstrated that the treatment with a 30% starter concentration yielded the most favorable outcomes, with a vitamin C content of 3.86%, carbohydrate content of 18.55%, and crude fiber content of 2.70%. The pH value recorded at this concentration was 4.20, which is within the optimal range for nata quality.
Organoleptic testing revealed that Nata de Aloe vera produced with 30% starter had a desirable chewy texture, distinct aroma, and a mildly sour-to-sweet flavor profile preferred by the sensory panel. In contrast, treatments lacking both starter and lime juice resulted in products with less favorable sensory attributes, including a weak texture, unpleasant aroma, and bitter taste.
In conclusion, the addition of Acetobacter xylinum and lime juice significantly enhanced the quality of Nata de Aloe vera, with the 30% starter concentration delivering the best results across all evaluated parameters. The findings of this study also contribute to the development of an evidence-based LKPD, supporting effective learning in senior high school biology classes, particularly in understanding the production process of conventional biotechnology-based products.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2005112936

Penerbit

Pekanbaru : Universitas Riau – FKIP – Biologi., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2005112936

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

BIOLOGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

Rahmat

Versi lain/terkait

Lampiran Berkas

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