PENGARUH BAHAN KEMASAN DAN LAMA INKUBASI TERHADAP KUALITAS TEMPE KACANG GUDE SEBAGAI SUMBER BELAJAR IPA
ABSTRACT: Pigeon pea can be
used as an alternative of soybeans that contain protein, fats, and
carbohydrates. Objective: (1) determine the effect of various packaging on the
quality of pigeon pea tempe, (2) the effect of long incubation on the quality
of pigeon pea tempe, (3) the interaction of various packaging and long
incubation on the quality of pigeon pea tempeh. (4) design the research results
as a science learning resource for 9th grade junior high school on the topic of
biotechnology. The research design used completely randomized design. Research
conducted at the Laboratory of Food Products Technology in Polinela in May 11th
until 25th, 2015. Data were analyzed using SPSS 16.0, the data proximate using
Univariate and Tukey, the data organoleptic using Friedman test. From the
results of the proximate analysis turns out there is influence between the
packaging materials and the long incubation of the tempe quality. Protein
content increased, while fat and carbohydrates decreases with increasing time
of incubation. Organoleptic analysis of the soybean leaves are packed with
incubation time 36 and 42 hours is preferred by the panelists than plastic
packaging with an incubation time of 48 hours. The results of the research can
be used to design learning resources of scince for junior high School, based
LKPD Form based scientific approach.
Penulis: Sayuti
Kode Jurnal: jpbiologidd150648
