Apsari, Asma'ul Rizky (2019) PENGARUH LAMA FERMENTASI DAUN KELOR (Moringa oleifera L.) TERHADAP RASA BISKUIT SEBAGAI SUMBER BELAJAR BIOLOGI. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Kelor leaves (Moringa oleifera L.) has been widely used for making biskuits. However, the results of the research that has been conducted found that the taste of Moringa biskuits are classified as bitter, so they are not accepted in the community. This is very unfortunate because the nutrients of Moringa leaves are rich. Based on that, research is needed to be done to eliminate the bitter taste in Moringa leaves. The purpose of this study was to determine the effect of fermentation duration on Moringa oleifera L. biskuit flavor and to analyze the use of research results as a learning resource of biology. This research through several stages, namely preparation, research implementation includes the fermentation of Moringa leaves, making fermented leaves of Moringa leaves, and making biskuits which will then be used as a learning resource of biology. Real experiment (The Experiment Research) is used as the type of research. The process of making biskuits begins with the fermentation of Moringa leaves for 4 hours, 5 hours, 6 hours, 7 hours, 8 hours, and without fermentation. Then the Moringa leaves that have been fermented are dried in an oven for 3 hours at a temperature of 75oC. The dried leaves are smoothed using a blender. Then, the Moringa leaves flour used for making biskuits. Moringa leaves biskuits were then tested on 25 panelists. Kruskal-Wallis and Mann-Whitney test were used as the data analysis technique. The results showed that there was an effect of the fermentation duration of Moringa oleifera L. on the taste of biskuits. The most preferred biskuits by panelists are in treatment A5 with 8 hours fermentation. The results of this study were used as a learning resource of biology in class XII biotechnology materials KD 4.10 present an experimental report about application of conventional Biotechnology principles based on the scientific method.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201410070311085
Thesis Advisors:	Iin Hindun (0004096401), Lise Chamisijatin (0003095908)
Keywords:	Kelor Leaves (Moringa oleifera L.), Flour, Fermentation, Bitter, Biskuits
Subjects:	L Education > L Education (General) Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User:	201410070311085
Date Deposited:	15 Oct 2019 05:57
Last Modified:	15 Oct 2019 05:57
URI :	http://eprints.umm.ac.id/id/eprint/53881

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