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PENGARUH KONSENTRASI EKSTRAK DAUN STEVIA (Stevia rebaudiana Bertoni M) DAN SUHU PENYIMPANAN TERHADAP KUALITAS NIRA SIWALAN (Borassus flabellifer) SEBAGAI SUMBER BELAJAR BIOLOGI

Arinda, Fika Puspa (2019) PENGARUH KONSENTRASI EKSTRAK DAUN STEVIA (Stevia rebaudiana Bertoni M) DAN SUHU PENYIMPANAN TERHADAP KUALITAS NIRA SIWALAN (Borassus flabellifer) SEBAGAI SUMBER BELAJAR BIOLOGI. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Siwalan roomie is the result of the tapping process carried out on bunches of siwalan flowers. Siwalan roomie is used by the society to be traded as a drink, although siwalan roomie cannot be last long. That is because the high content of sucrose in siwalan roomie is a substrate for microbial growth so that siwalan roomie is easily damaged and does not last long. The damaged of siwalan roomie can be treated with physical treatment and chemical treatment. In this study using the addition of stevia leaf extract concentration as a natural preservative and physical treatment with storage at refrigerator (120C + 1) and room temperature (120C + 1).The purpose of this study was to analyze the interaction between the concentration of stevia leaf extract and storage temperature on the quality of siwalan roomie and to analyze the utilization of research results as a practical guide book. The research was divided into 2 stages, the activity of stage I namely the effect of the concentration of stevia leaf extract and storage temperature on siwalan roomie and stage II namely the study of the development of research results into a practical manual. The type of activity phase I is pure research (true experimental design) with Randomized Complete Block Design. Phase II research activity is a development study using the Learning Cycle 3E model. The Learning Cycle 3E learning model consists of three stages, namely, the exploration phase, the concept of explanation phase and the elaboration stage. Phase I activities began with extracting stevia leaves which were then used as preservatives in the sap with concentrations of 0%, 0.2%, 0.4% and 0.6%. Samples that have been given extract concentrations are then stored at refrigerator temperature and room temperature. The measurement of the quality of siwalan roomie is done by observing the pH value and total sugar during storage, where the observation is carried out once every 4 days for 12 days. The data analysis technique used is Two Way Variance Analysis and 5% Duncan Test. The results showed that the best interaction treatment was the interaction between the concentration of stevia leaf extract 0.6% in the refrigerator temperature. The results of this study were developed in the form of practical work manuals for Class XII High School.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201510070311111
Thesis Advisors: Ainur Rofieq (0001106502), M. Agus Krisno Budiyanto (0723076401)
Keywords: Siwalan roomie, Stevia Leaf Extract, Storage Temperature, Practicum Handbook, Learning Cycle 3E.
Subjects: L Education > L Education (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: 201510070311111
Date Deposited: 18 Nov 2019 10:10
Last Modified: 18 Nov 2019 10:10
URI : http://eprints.umm.ac.id/id/eprint/55926

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