Skripsi

PENGARUH AIR JERUK MANIS (Citrus sinensis) DALAM PEMBENTUKAN TEMPE

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Penilaian

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This research aims to determine the effect of the concentration of sweet orange juice (Citrus sinensis) in the formation of tempe. This research is an experimental study using a completely randomized design (CRD) consisting of six treatments and four replications. The treatments consisted of sweet orange juice with a concentration of 12.5%, 25%, 37.5%, 50%, 62.5%.The data were analyzed by using the ANOVA test followed by the honesty Significant Different (HSD). The results showed that the treatment of sweet orange juice had a significant effect on the speed of tempe formation, shelf life , mold growth, protein content and water content of tempe. The level of consumer preference for taste, color and texture shows that the treatment without soaking in sweet orange water is the best. This research information is expected to be an alternative contextual example in learning biology class XII semester II on basic competency material 3.10 and basic competence 4.10. The results of this research will be donated in the form of learning tools (syllabus, lesson plans and student worksheets). Kata kunci : Tempe, sweet orange (Citrus sinensis), Rhizopus sp

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107000880	T51379	T513792021	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T513792021

Publisher

Indralaya : Prodi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan Universitas Sriwijaya., 2021

Collation

ix, 75 hlm.:ilus.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

`371.360

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Pendidikan Biologi
Kapang tempe

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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