CD Skripsi

Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Kualitas Terasi Udang Rebon (Acetes Erythraeus) Sebagai Rancangan Booklet Bioteknologi Konvensional Sma

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This study aims to determine the effect of salt concentration and
fermentation time on the quality of rebon shrimp paste (Acetes erythraeus) and to
produce a booklet design as a teaching material for High School biology class
XII. This study consisted of two stages, namely experiments and booklet design in
April-Mei 2021. Experiments with a completely randomized design (CRD) with
two factors, namely different salt concentrations and different fermentation times,
which consisted of 5 treatment levels and 3 treatment levels. Repetition times for
each treatment, 200 grams of fresh rebon shrimp were given and added salt of
10%, 15%, 20%, 25%, 30%, and the duration of fermentation was 7 days, 15
days, 23 days, and 30 days. Parameters observed were protein content, fat
content, water content, pH levels. The results showed that salt concentration and
fermentation time had a significant effect on each parameter. Protein content, fat
content, water content, pH level, as well as the best in the G5F4 treatment
(30%+30 days). The experimental results are used for booklets as teaching
materials on biotechnology materials for High School Biology learning in class
XII.
Keywords: Booklet , Rebon Shrimp, Fermentation

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1605121833

Penerbit

Pekanbaru : Universitas Riau – FKIP – Pendidikan Biologi., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1605121833

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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