PENGARUH BERBAGAI KONSENTRASI GULA AREN TERHADAP KUALITAS SELAI RUMPUT LAUT Eucheuma cottonii Doty. SEBAGAI SUMBER BELAJAR (KAJIAN IMPLEMENTASI)
| Main Author: | Kurniawati, Elga Citra |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42946/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/42946/2/BAB%20I.pdf http://eprints.umm.ac.id/42946/3/BAB%20II.pdf http://eprints.umm.ac.id/42946/4/BAB%20III.pdf http://eprints.umm.ac.id/42946/5/BAB%20IV.pdf http://eprints.umm.ac.id/42946/6/BAB%20V.pdf http://eprints.umm.ac.id/42946/7/LAMPIRAN.pdf http://eprints.umm.ac.id/42946/ |
Daftar Isi:
- Eucheuma cottonii Doty. is a species of seaweed from Rhodophyceae class which is widely cultivated in Indonesian waters, yet its utilization and consumption still relatively low. It can be overcome by diversifying processed seaweed products, one of them is processing Eucheuma cottonii Doty. becoming jam because it contains hydrocolloid which is able to produce gel. Making jam requires sugar to get the form, texture, and ideal taste. Sugar that is commonly used is sucrose with glycemic index and its calories are higher than aren sugar. Aren sugar is safer to consume because it has low glycemic index, low in calories, and has distinctive aroma. The balance of adding sugar influences quality of jam produced. The purpose of this research is to analyze the influence of aren sugar concentration on quality (water content, total sugar content, total dissolved solid, and organoleptic (color, aroma, taste, and texture)) of Eucheuma cottonii Doty. seaweed jam as learning source (implementation study). Type of research used was actual experiment with The Post Test Only Control Group Design. This study used non-factorial Completely Randomized Design (RAL) with one independent variable that was aren sugar concentration (0%, 30%, 40%, 50%, 60%, and 70%). Data of water content, total sugar content, and total dissolved solid were analyzed by one way annova test followed by Duncan test at 5% of significance level. Organoleptic data were analyzed by Kruskal Wallis test. The implementation study as learning resource was carried out by analyzing learning devices documents. The results showed that there is influence of aren sugar concentration on Eucheuma cottonii Doty. seaweed jam quality. The best treatment is K6 treatment (70% aren sugar concentration) producing 33.60% of water content average, 64.89% of total sugar, total dissolved solid are 54.15% of mass fraction, as well as the organoleptic was included desirable category (4,13 of color; 4.55 of aroma; 4,47 of flavor, and 4,35 of texture). The implementation study as learning resource is in the form of Student Worksheets for Vocational School of Fisheries Product Processing Class XI.