Abstract
This research was conducted to determine the effect of mung bean extract on the quality of Nata de cassava and poster design of biotechnology subject matter at the XII grade high school level in June-August 2020. This research was conducted in 2 stages, namely the experimental stage: the effect of giving mung bean extract to the quality of Nata de Cassava and the second stage of poster design: analysis of the potential development of biotechnology teaching materials for class XII high school level. This study used an experimental method by conducting experiments at the Laboratory of the Faculty of Mathematics and Natural Sciences (FMIPA), Pekanbaru. Sampling was carried out with a completely randomized design (CRD) consisting of 4 treatments and 3 replications. The parameters in this study were thickness analysis and acidity (pH) analysis. Based on the results of the Analysis of Variance (ANOVA) at the 5% level, giving green bean extract showed a significant effect on the quality of Nata de cassava. Giving green bean extract of 600 ml gives an increase in the quality of the best Nata de cassava and based on the analysis of the potential research results can be used as a poster design for class XII high school level biotechnology material.
Highlights
Nata de cassava adalah jenis makanan pencuci mulut berbentuk gel, berwarna putih agak transparan, memiliki tekstur kenyal terbuat dari substrat atau cair yang berasal dari hasil samping pengolahan singkong dengan memanfaatkan bakteri Acetobacter xylinum (Departemen Pertanian, 2011)
Nata de cassava is a type of food made from a substrate or liquid derived from the by-product of cassava processing by utilizing the Acetobacter xylinum bacteria
This research was conducted to determine the effect of mung bean extract on the quality of Nata de cassava and poster design of biotechnology subject matter at the XII grade high school level in June-August 2020
Summary
Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan dan 3 ulangan. Parameter dalam penelitian ini adalah uji organoleptik. Berdasarkan hasil penelitian pemberian ekstrak kacang hijau sebesar 600 ml memberikan peningkatan terhadap organoleptik Nata de cassava yang paling baik. Alat yang digunakan dalam penelitian ini adalah nampan, panci, kompor, kertas koran, kain lap, saringan, kain kasa, karet, pengaduk, sendok, neraca analitik, pH meter, ceret ukur, jangka sorong, angket organoleptik dan kamera. Bahan yang digunakan dalam penelitian ini adalah limbah kulit singkong yang telah dibesihkan setelah itu diblender, bakteri Acetobacter xylinum, kacang hijau yang telah dibersihkan lalu diblender, asam asetat, dan akuades
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