PENGARUH PENAMBAHAN FILTRAT Azolla microphylla TERHADAP KUALITAS NATA DE LERI SEBAGAI SUMBER BELAJAR BIOLOGI

Nata is one of the fermented food products in the form of a gel with a slightly chewy, dense, white and slightly transparent texture. Nata can be made from a variety of foods containing water, sugar and nitrogen with the help of Acetobacter xylinum bacteria. One material that can be used as a substrate is rice washing water. This study aims to determine the effect of the addition of Azolla microphylla filtrate on the quality of nata de leri as a source of learning biology. Type of Research in the form of True experiment with The Post Test Only Control Design research design. The treatment consists of 0 ml, 5 ml, 10 ml, 15 ml, 20 ml of Azolla microphylla filtrate. Data were analyzed in the form of SPSS 24 with one way anova test and continued with Duncan's test and wallis crucial test for non-parametric data.
The results showed that there was an effect of Azolla microphylla filtrate on the quality of nata de leri. The best results in the thickness test were 15 ml treatment of 1.69 cm, the best fiber content of 15 ml treatment of 2.72%, the best moisture content in 0 ml treatment of 98.58%, the best color in 15 ml treatment of 4.62, the best aroma in 15 ml treatment of 4.45, the best texture in 15 ml treatment of 4.36, the best taste in 15 ml treatment of 4.54. The results of this research can be used as a biology learning resource in the form of an encrichment module.