CD Skripsi

pengaruh lama fermentasi fruitghurt buah pedada (sONNERATIA CASEOLARIS) terhadap kualitas fruitghurt sebagai rancangan e-lkpd bioteknologi konvensional sma

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Pedada fruit (Sonneratia caseolaris) is one of the fruits that is quite widely found in the Riau region. The Riau community, especially in coastal areas, calls it klepat or prepat fruit. This pedada fruit has a high phytochemical content and contains various vitamins that play a role in the body's metabolism. Pedada fruit (Sonneratia caseolaris) can be consumed directly or processed into various processed food products that can be enjoyed by the community. However, the understanding of the local community in processing this fruit is still limited. Pedada fruit (Sonneratia caseolaris) has been used to make syrup, dodol, and candy by the local community. One new innovation that can be done to process pedada fruit (Sonneratia caseolaris) is to process it into a probiotic fruitghurt drink.
Fruitghurt is a fermented product that comes from fruit juice such as bananas, watermelons, grapes, dragon fruit, and other fruits. The principle of making fruitghurt is by taking the desired fruit juice and then fermenting it using the bacteria Lactobaccilus bulgaricus and Streptococcus thermophillis. These bacteria will break down lactose (milk sugar) into lactic acid and various aromas and flavors. Fruits that can be processed into fruitghurt are fruits that tend to be consumed by the general public. Therefore, pedada fruit (Sonneratia caseolaris) is a local fruit that has many benefits and can be processed into fruitghurt that has economic value. Efforts to increase the active involvement of students in the learning process require innovative, factual, and contextual teaching materials. Teaching materials such as E-LKPD can be an effective example in improving student understanding and attracting student interest in learning. E-LKPD can be accessed anytime and anywhere very easily. In addition, the attractive appearance of E-LKPD can attract the attention and interest in learning from students. The purpose of this study was to determine the effect of the fermentation time of pedada fruit (Sonneratia caseolaris) fruitghurt on the quality of fruitghurt, and to design E-LKPD teaching materials from the results of the study on the material of Conventional Biotechnology for Senior High School Grade X. This
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study was conducted in August 2024 - April 2025 at the PMIPA Laboratory, Chemical Engineering Bioprocess Laboratory, and Food Technology Laboratory, Faperta. The parameters of this study consisted of lactic acid levels, protein, ash content, pH as well as organoleptic tests and hedonic tests on fruitghurt. The results showed that the fermentation time had a significant effect on the quality of pedada fruit (Sonneratia caseolaris) fruitghurt. The research results that received the best treatment were P4 with a fermentation time of 96 hours with a lactic acid content of 0.66%, protein 5.69%, ash content 0.76%, and pH 4.48 and the most preferred in terms of viscosity, color, aroma, and taste were very thick viscosity, yellowish white, typical fruitghurt aroma, and sour taste. All test results were in accordance with SNI quality. The results of the study were then integrated as teaching materials for E-LKPD Biology for Senior High School Class X on Conventional Biotechnology material which was developed using the ADDIE development model (Analyze, Design, Development, and Evaluation), but in this study it was simplified into only 3 stages, namely the analyze, design, and development stages.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

210511195

Penerbit

Pekanbaru : Universitas Riau – FKIP – Biologi., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

210511195

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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