Abstract
The aims to determine the effect of chitosan concentration and smoking time on the quality of smoked catfish (Pangasius sp.) and produce Student Worksheet design. This research was divided into two step, there is experimental step and the Student Worksheet design. At the experimental step, used a factorial Completely Randomized Design (CRD). Factor I is the concentration of chitosan, and factor II is duration of smoking time. This study consisted of 12 treatments with 3 replications so that there were 36 experimental units. Parameters observed were protein content, fat content, water content and organoleptic on appearance, scent, taste and texture. The results showed that the effect of chitosan concentration and smoking time had an effect on treated with 3% chitosan and 3 days of smoking showed the best results, with the total protein content was 35.89%, fat content was 29.72% and water content was 15.27%. Meanwhile, the organoleptic test results of smoked catfish on the aspects of appearance, scent, taste and texture, the best treatment was also found in smoked catfish with 3% chitosan treatment and 3 days of smoking time. The results can be used as a student worksheet design on Food Additives material for class XI high school.
Highlights
Ikan patin merupakan ikan yang banyak diminati di Indonesia, khususnya daerah Riau dan menjadi salah satu andalan dalam peningkatan produktivitas budidaya perikanan
The results showed that the effect of chitosan concentration and smoking time had an effect on treated with 3% chitosan and 3 days of smoking showed the best results, with the total protein content was 35.89%, fat content was 29.72% and water content was 15.27%
“Chitosan: Structural modification, biological activity and application”
Summary
Penelitian dilakukan selama bulan Juli hingga September 2020 di Laboratorium Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan dan Laboratorium Teknologi Hasil Perikanan Fakultas Perikanan dan Kelautan Universitas Riau. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial. Faktor I adalah konsentrasi kitosan (K) yang terdiri atas 4 taraf yaitu K0 = 0 gr bubuk kitosan, K1 = 5 gr bubuk kitosan, K2 = 10 gr bubuk kitosan, K3 = 15 gr bubuk kitosan. Faktor II yaitu lama waktu pengasapan (W), antara lain: W1 = 1 hari pengasapan, W2 = 2 hari pengasapan, W3 = 3 hari pengasapan. Penelitian ini terdiri dari 12 perlakuan dengan 3 ulangan sehingga terdapat 36 unit rancangan percobaan. Parameter penelitian ini terdiri dari kadar protein, kadar lemak, kadar air dan uji organoleptik. Tahap perancangan LKPD dilakukan melalui tahap analisis dan desain. Tahap analisis dilakukan dengan merekonstruksi silabus dan kompetensi dasar. Pada tahap design dilakukan dengan merancang perangkat pembelajaran meliputi silabus, RPP, dan LKPD
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
