PENGARUH FILTRAT Azolla microphylla DAN PENAMBAHAN FILTRAT KAYU MANIS TERHADAP KUALITAS PRODUK NATA DE SOYA SERTA PENGEMBANGANNYA SEBAGAI MODUL BIOLOGI BERBASIS RISET UNTUK SISWA KELAS XII SMA/MA
| Main Author: | Wismantara, Hikmah Ramadhany |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2017
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/54025/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/54025/2/BAB%20I.pdf http://eprints.umm.ac.id/54025/3/BAB%20II.pdf http://eprints.umm.ac.id/54025/4/BAB%20III.pdf http://eprints.umm.ac.id/54025/5/BAB%20IV.pdf http://eprints.umm.ac.id/54025/6/BAB%20V.pdf http://eprints.umm.ac.id/54025/7/LAMPIRAN.pdf http://eprints.umm.ac.id/54025/ |
Daftar Isi:
- Azolla microphylla is a plant used as a substitute for nutrition in the manufacture of nata de soya because it has a high nitrogen content. Acetobacter xylinum bacteria growth in tofu waste media in addition to requiring nutrients in the form of nitrogen, this bacterium also needs additional sources of nutrients such as glucose. One of them with the addition of cinnamon filtrate. Sinamaldehyde and eugenol in cinnamon can also play a role in improving the organoleptic qualities of nata de soya. The purpose of this research is to know the effect of Azolla microphylla filtrate and the addition of cinnamon filtrate to the quality of nata de soya and to know the filtrate treatment of Azolla microphylla and the addition of optimum cinnamon filtrate to the quality of nata de soya and to produce research-based biology module for grade XII Senior High School Students. This research method is divided into two namely the real research (true experimental research) and Development (Research and Development). The study design was using Completely Randomized Design (RAL) factorial pattern, with the first factor filtrate of Azolla microphylla (0 ml, 5 ml, 10 ml, 15 ml) and the second factor of adding cinnamon filtrate (0 ml, 4 ml, 6 ml, 8 ml ). Data in the form of thickness, moisture content, fiber content, and organoleptic. Technique Analysis of data used is Analysis of Variant Two Factor and Test of Different Real Different (BNT) 5%. The result of the first phase of the research was developed into a research-based module learning tool using ADDIE development research method consisting of 4 stages without Implementation stage. The results of the first phase showed that Azolla microphylla filtrate and the addition of cinnamon filtrate affect the thickness, moisture content, coarse fiber content, and organoleptic nata de soya. The thickness of the nata and coarse fibers gets thicker with the increasing filtrate of Azolla microphylla and the addition of less cinnamon filtrate. While the water content of nata slightly along with the thickness of nata produced. The best treatment yielding thickness (0.97 cm) and the highest fiber content (8.34%) were Azolla microphylla filtrate 15 ml and 4 ml of cinnamon filtrate. While the highest water content (93.57%) was Azolla microphylla filtrate of 0 ml and 4 ml of cinnamon filtrate. Organoleptic test of color, texture, best taste in filtrate treatment of Azolla microphylla as much as 15 ml and cinnamon filtrate as much as 4 ml and organoleptic of best aroma in treatment of Azolla micropylla filtrate as much as 10 ml and addition of 4 ml of cinnamon filtrate. The results of phase II studies on needs analysis, students and teachers need modules on biotechnology materials. Validation results by expert materials, materials experts, educational practitioners, and legibility tests show that the percentage of assessment in sequence is a percentage of 98.125%, 90.44%, 75.62%, 87.8% included into the category very feasible