PENGARUH VARIASI KONSENTRASI MADU TERHADAP KUALITAS YOGHURT KACANG HIJAU (Phaseolus radiatus L.) DAN KONTRIBUSINYA PADA MATA PELAJARAN BIOLOGI SMA

T, ANGELINA CLARA T. and Nazip, Khoiron and Santoso, Lucia Maria (2019) PENGARUH VARIASI KONSENTRASI MADU TERHADAP KUALITAS YOGHURT KACANG HIJAU (Phaseolus radiatus L.) DAN KONTRIBUSINYA PADA MATA PELAJARAN BIOLOGI SMA. Undergraduate thesis, Sriwijaya University.

[thumbnail of Abstrak.docx] Text
Abstrak.docx - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (772kB) | Request a copy
[thumbnail of RAMA_84205_06091281419044.pdf] Text
RAMA_84205_06091281419044.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (5MB) | Request a copy
[thumbnail of RAMA_84205_06091281419044_0023016410_0005016104_01_front_ref.pdf]
Preview
Text
RAMA_84205_06091281419044_0023016410_0005016104_01_front_ref.pdf - Accepted Version
Available under License Creative Commons Public Domain Dedication.

Download (1MB) | Preview
[thumbnail of RAMA_84205_06091281419044_0023016410_0005016104_02.pdf] Text
RAMA_84205_06091281419044_0023016410_0005016104_02.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (325kB) | Request a copy
[thumbnail of RAMA_84205_06091281419044_0023016410_0005016104_03.pdf] Text
RAMA_84205_06091281419044_0023016410_0005016104_03.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (574kB) | Request a copy
[thumbnail of RAMA_84205_06091281419044_0023016410_0005016104_04.pdf] Text
RAMA_84205_06091281419044_0023016410_0005016104_04.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (573kB) | Request a copy
[thumbnail of RAMA_84205_06091281419044_0023016410_0005016104_05.pdf] Text
RAMA_84205_06091281419044_0023016410_0005016104_05.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (167kB) | Request a copy
[thumbnail of RAMA_84205_06091281419044_0023016410_0005016104_06_ref.pdf] Text
RAMA_84205_06091281419044_0023016410_0005016104_06_ref.pdf - Bibliography
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (206kB) | Request a copy
[thumbnail of RAMA_84205_06091281419044_0023016410_0005016104_07_Lamp.pdf] Text
RAMA_84205_06091281419044_0023016410_0005016104_07_Lamp.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (4MB) | Request a copy
[thumbnail of RAMA_84205_06091281419044_TURNITIN.pdf] Text
RAMA_84205_06091281419044_TURNITIN.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (12MB) | Request a copy

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi madu terhadap kualitas yoghurt kacang hijau (Phaseolus radiatus L.). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan masing-masing diulang sebanyak enam kali. Konsentrasi madu yang diuji adalah 0%, 5%, 10% dan 15%. Parameter yang diamati meliputi viskositas, nilai pH, kadar protein, total bakteri asam laktat dan uji organoleptik (aroma, rasa, warna dan tekstur). Hasil analisis statistik data penelitian menunjukkan bahwa dengan penambahan madu berpengaruh nyata terhadap nilai pH dan total bakteri asam laktat, tetapi tidak berpengaruh nyata terhadap kadar protein dan viskositas. Nilai pH terendah adalah 3,44 dan total bakteri asam laktat tertinggi adalah 2,57 × 1010 CFU/ml atau 10,41 log CFU/ml. Penurunan nilai pH dan peningkatan total bakteri asam laktat terjadi pada penambahan madu 10%. Kadar protein tertinggi adalah 34,83% dan viskositas teringgi adalah 38.560 Pa.s. Peningkatan kadar protein dan viskositas terjadi pada penambahan madu 5%. Berdasarkan uji organoleptik, yoghurt kacang hijau yang paling disukai panelis adalah yoghurt yang ditambahkan madu 10%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Kacang Hijau (Phaseolus radiatus L.), Madu, Yoghurt
Subjects: L Education > LB Theory and practice of education > LB1025-1050.75 Teaching (Principles and practice)
L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools
L Education > LB Theory and practice of education > LB2165-2278 Teacher training in universities and colleges
L Education > LB Theory and practice of education > LB2300 Higher Education
L Education > LB Theory and practice of education > LB2326.4-2330 Institutions of higher education
L Education > LB Theory and practice of education > LB2371-2372 Graduate education
L Education > LB Theory and practice of education > LB3201-3325 School architecture and equipment. School physical facilities. Campus planning
L Education > LD Individual institutions (United States) > LD13-7251 Universities. Colleges
L Education > LH College and school magazines and papers > LH1-9 College and school magazines and papers
Divisions: 06-Faculty of Education and Educational Science > 84205-Biology Education (S1)
Depositing User: Users 1489 not found.
Date Deposited: 28 Aug 2019 04:59
Last Modified: 28 Aug 2019 04:59
URI: http://repository.unsri.ac.id/id/eprint/4970

Actions (login required)

View Item View Item