PENGARUH PERSENTASE DAN LAMA FERMENTASI TERHADAP KUALITAS TEMPE YANG DIBUAT MENGGUNAKAN RAGI DAUN WARU (HIBISCUS TILIACEUS L.) SERTA SUMBANGANNYA PADA PEMBELAJARAN BIOLOGI SMA

ARVIANA, DEKA and Nazip, Khoiron and Arifin, Zainal (2016) PENGARUH PERSENTASE DAN LAMA FERMENTASI TERHADAP KUALITAS TEMPE YANG DIBUAT MENGGUNAKAN RAGI DAUN WARU (HIBISCUS TILIACEUS L.) SERTA SUMBANGANNYA PADA PEMBELAJARAN BIOLOGI SMA. Undergraduate thesis, Sriwijaya University.

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Abstract

The research aimed to determine influence of the percentage of yeast isolate on hibiscus leave and time of fermentation on the protein, fat, and carbohydrate contents of tempeh in order to determine percentage of yeast isolate on hibiscus leave and fermentation time which resulted good quality of tempeh. Method on this study is completely randomized design with two factorial and four repetitions. The first factor is percentages of yeast isolate on hibiscus leaves 0,0, 0,2, 0,4, 0,6, 0,8, and 1,0%(b/b), the second factor is fermentations time 24, 48, 72, 96 and 120 hour. The results of this study show that percentages of yeast isolate on hibiscus leaves and fermentations time show significantly differences to the protein (%b/b), fat (%b/b) and carbohydrate (%b/b) contents of tempeh. The highest protein, fat and carbohydrate contents obtained in a row percentage 1,0, 0,2 and 0,2%(b/b) in the amounts 20,13%(b/b) 23,54%(b/b) and 57,65%(b/b) with fermentations time in a row 48, 48, and 24 hour. The result of this study already used as references to arrange practical guide for senior high school on basic competence 5.2 specially for material conventional biotechnology.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Yeast Isolate on Hibiscus leaves, tempeh, proteins, fats and carbohydrates.
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: 06-Faculty of Education and Educational Science > 84205-Biology Education (S1)
Depositing User: Mrs Furika Furika
Date Deposited: 26 Nov 2019 08:06
Last Modified: 26 Nov 2019 08:06
URI: http://repository.unsri.ac.id/id/eprint/18594

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