Skripsi

PENGARUH PERSENTASE STARTER DAN LAMA WAKTU FERMENTASI TERHADAP KUALITAS DAN RENDEMEN NATA KACANG PANJANG (Vigna sinensis L.) DAN SUMBANGANNYA PADA PELAJARAN BIOLOGI SMA

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Penilaian

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Penelitian ini bertujuan untuk mengetahui pengaruh persentase starter dan lama waktu fermentasi terhadap kualitas dan rendemen nata kacang panjang (Vigna sinensis L.). Penelitian ini menggunakan metode eksperimen dengan Rancangan Acal Lengkap (RAL) yang terdiri dari 12 perlakuan dan 3 kali pengulangan. Persentase starter yang digunakan dalam penelitian ini 5%, 7,5%, 10% dan 12,5% dengan lama waktu fermentasi 10, 12, dan 14 hari. Data hasil penelitian dianalisis menggunakan uji ANOVA, dilanjutkan dengan uji BNT dengan taraf 5%. Hasil penelitian Interaksi persentase starter dan lama waktu fermentasi berpengaruh signifikan terhadap ketebalan, rendemen, kadar serat dan kualitas organoleptik warna dan rasa serta berpengaruh tidak signifikan terhadap kualitas tekstur nata. Ketebalan, rendemen dan kadar serat terbaik dihasilkan pada perlakuan A4B3 dengan pemberian 12,5% starter dan waktu fermentasi 14 hari menghasilkan nata dengan ketebalan 15,13 mm, rendemen 37,85% dan kadar serat 6,50%. Hasil uji organoleptik menunjukan A1B1 merupakan perlakuan terbaik. Persentase starter berpengaruh sangat nyata terhadap peningkatan ketebalan, rendemen, dan kadar serat. Lama waktu fermentasi juga berpengaruh sangat nyata terhadap peningkatan ketebalan, rendemen, dan kadar serat. Hasil penelitin akan disumbangkan dalam bentuk LKPD pada pembelajaran Bioteknologi Konvensional Kelas X dengan CP peserta didik mampu berinovasi menciptakan barang dan jasa terkait produk bioteknologi dalam kehidupan sehari-hari. Kata kunci : Kacang Panjang, Persentase Starter Acetobacter xylinum, Lama Waktu Fermentasi, Nata This study aims to determine the effect of starter percentage and fermentation time on the quality and yield of long bean (Vigna sinensis L.) nata. This study used an experimental method with a Complete Randomised Block Design (CRD) consisting of 12 treatments and 3 repetitions. The percentage of starters used in this study was 5%, 7.5%, 10% and 12.5% with fermentation times of 10, 12, and 14 days. The data were analysed using the ANOVA test, followed by the BNT test at a 5% level. The results of the study The interaction of starter percentage and fermentation time significantly influenced the thickness, yield, fibre content and organoleptic quality of colour and taste and had an insignificant effect on the texture quality of nata. The best thickness, yield and fibre content were produced in the A4B3 treatment with 12.5% starter and 14 days fermentation time producing nata with a thickness of 15.13 mm, yield of 37.85% and fibre content of 6.50%. Organoleptic test results showed A1B1 was the best treatment. The percentage of starters had a very significant effect on increasing thickness, yield, and fibre content. The length of fermentation time also had a very significant effect on increasing thickness, yield, and fibre content. The research results will be contributed in the form of LKPD in Conventional Biotechnology Class X learning with CP students can innovate to create goods and services related to biotechnology products in life. Keyword: String Beans, Percentage of Acetobacter xylinum Starter, Length of Fermentation Time, Nata

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407004679	T152205	T1522052024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1522052024

Publisher

Indralaya : Prodi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan Universitas Sriwijaya., 2024

Collation

x, 52 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.307

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Kacang Panjang
Prodi Pendidikan Biologi

Specific Detail Info

-

Statement of Responsibility

KA

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