PENGARUH VARIASI LAMA FERMENTASI TERHADAP KANDUNGAN PROTEIN PADA TAPE TALAS (Colocasia esculenta) SEBAGAI SUMBER BELAJAR BIOLOGI SMA KELAS XII PADA MATERI BIOTEKNOLOGI PENGOLAHAN BAHAN PANGAN
Abstract: The purpose of this
study was 1 ) to determine whether or not the effect of fermentation time
variation of the
protein produced on
tape taro. 2
) to determine variations in fermentation hours to
obtain the highest protein content of the tape taro. The study
design used was
completely randomized design
with 4 treatments
and 5 replications. Parameters
measured were crude protein content and organoleptic tape taro. The
results showed that
the fermentation time affect
the protein content
of the resulting tape taro, the
highest protein content in treatment C (fermented 60 hours ) resulted in as
much as 3.888 % protein. Based on the test results BNJ all treatments were significantly
different with the
exception of treatment
B and D.
Benefits in the manufacture of tape taro research are:
the lecturer can be used as teaching materials practicum taro tape processing
methods on the biology subject matter in the form of LKPS biotechnology, and
science can contribute to the reader about alternative ways of processing of
taro as a traditional food.
Penulis: Eka Baskara Prasetyajati,
Agus Sujarwanta
Kode Jurnal: jpbiologidd150629
