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PENGARUH PERBANDINGAN KONSENTRASI Gracilaria sp. DAN KOLANG-KALING (Arenga catechu L.) SEBAGAI BAHAN SUBTITUSI TERHADAP MUTU NORI DAN KAJIAN IMPLEMENTASI SEBAGAI SUMBER BELAJAR

Sari, Dinda Kartika (2018) PENGARUH PERBANDINGAN KONSENTRASI Gracilaria sp. DAN KOLANG-KALING (Arenga catechu L.) SEBAGAI BAHAN SUBTITUSI TERHADAP MUTU NORI DAN KAJIAN IMPLEMENTASI SEBAGAI SUMBER BELAJAR. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Gracilaria sp. is one of seaweed that has a high economic value. Utilization of Gracilaria sp. into a processed product that only reached 1.14 tons / km. One of the most appropriate efforts in utilizing the resources of Gracilaria sp. is by way of processing it into a nori product. Nori consumed by the people of Indonesia 80% per year. Kolang-kaling (Arenga catechu L.) is used as a substitute material in nori coating, because the galactomannan compound is able to form gel so that the nori is created more elastic and has good quality. The purpose of this study was to analyze the effect of the concentration ratio of Gracilaria sp. and kolang-kaling (Arenga catechu L.) as substitution materials to nori quality and implementation studies as learning resources. Comparison of Gracilaria sp. : kolang-kaling (Arenga catechu L.) used are (100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%; and 70 %: 30%). The nori quality test parameters are organoleptic (color, flavor, taste and texture), physical (thickness, tensile strength and color intensity), and proximate (moisture content, ash content, fiber content, protein and carbohydrates). Data analysis techniques used were Kruskal-Wallis test, Bonfarroni test, One Way Anova test and Duncan's New Multiple Range Test 5% test. The results showed that there was a significant difference in the concentration ratio of Gracilaria sp. and kolang-kaling (Arenga catechu L.) as substitute material to the quality of nori parameter of color, aroma, taste, texture, thickness, tensile strength, color intensity, ash content, fiber content, protein and carbohydrate. The best treatment in this study was the ratio of Gracilaria sp. 70% and kolang-kaling (Arenga catechu L.) 30% yields an average color value of 3.60; aroma 3.1; taste 5,58; texture 3.6; 0.6 mm thickness; tensile strength of 0.47 N / m²; color intensity 2.8; water content 16.2%; ash content of 26.9%; 2.9% fiber content; 4.4% protein and 9.7% carbohydrate.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201410070311117
Keywords: Gracilaria sp., Kolang-Kaling, Mutu Nori
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 18 Oct 2018 10:24
Last Modified: 18 Oct 2018 10:24
URI : http://eprints.umm.ac.id/id/eprint/38085

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