KUALITAS DAGING ITIK FERMENTASI YANG DIRENDAM MENGGUNAKAN L. plantarum DENGAN LEVEL YANG BERBEDA DAN DISIMPAN PADA SUHU RENDAH

THE CHEMICAL QUALITIES OF FERMENTED DUCK IMMERSED WITH DIFFERENT LEVELS OF L. plantarum AND STORED UNDER LOW TEMPERATURE. The objective of this research was study the effect of soaking time on chemical (pH, water content, acetic acid content and total lactic acid bacteria) of duck meat fermentation using L. plantarum. Ducks was done by soaking duck meat in culture L.plantarum and stroraged at cooling temperature. Soaking was done with different level of L. plantarum. This experiment was arranged in a completely randomized design consisted of five levels of L. plantarum. Data were analyzed by variance analysis. Significantly difference treatment effects on variable measures were tested using honestly significant difference (HSD). The result showed that treatments had significantly difference (P0,05) on water content and acetic acid content of duck meat fermentation. Therefore, it can be concluded that soaking at 15% level of L. plantarum and storage at cooling temperature can conserve duck meat until 16 days and ducks fermentation were still constant. Keywords: Fermentation, duck meat, pH, water, acetic acid, lactic acid

KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Tota

PENGEMBANGAN LKPD KEARIFAN LOKAL BERBANTUAN APLIKASI FLIPPING BOOK PADA MATERI GETARAN, GELOMBANG DAN BUNYI DI SMP

ABSTRAKNilai inovasi dan kreativitas suatu LKPD akan lebih baik jika dihubungkan dengan kearifan lokal dan teknologi, salah satunya yakni penggunaan LKPD kearifan lokal berbantuan aplikasi Flipping Book. Pembelajaran IPA merupakan  salah satu  mata pelajaran yang dirasa dapat diintegrasikan dengan nilai kearifan lokal dikarenakan IPA  erat  kaitannya  dengan  lingkungan  sekitar.. Penelitian ini berutujuan  mendeskripsikan validitas, kepraktisan dan efektifitas LKPD kearifan lokal berbantuan aplikasi Flipping Book di SMP. Penelitian ini merupakan jenis penelitian pengembangan yang mengacu pada penelitian pengembangan model ADDIE yang terdiri atas lima tahap yaitu Analysis, Design, Development, Implementation dan Evaluation. Hasil Penelitian menunjukan bahwa (1) Hasil validias LKPD di lakukan oleh 2 ornag validator  yang memiliki rata-rata 3,72 dan berada di kategori valid; (2) Aspek kepraktisan  mencakup keterlaksanaan pembelajaran dan respon peserta didik. Hasil keterlaksaan Pembelajaran menunjukan bahwa keterlaksanaan berjalan dengan baik yang memiliki rata-rata presentase 81% dengan kriteria baik, Analisis respon peserta didik menunjukan hasil presentase seluruh responden 81% dengan kriteria baik;(3) Aspek keefektifan mencakup aktifitas peserta didik yang memperoleh rata-rata 81% degan kriteria baik. Data ini menujukan rata-rata yang baik sehingga menunjukkan bahwa LKPD yang digunakan berkembang dengan efekktif. Maka, diperoleh kesimpulan bahwa kualitas LKPD kearifan lokal  Berbantuan aplikasi Flipping Book yang dikembangkan memenuhi aspek validasi, praktis dan efektif untukdigunakan dalam pembelajaran kelas. Kata kunci: flipping book; LKPD; pengembangan ABSTRACTThe innovation and creativity value of a LKPD will be better if it is connected to local wisdom and technology, one of which is the use of local wisdom LKPD with the help of the Flipping Book application. Naural Science learning is one of the subjects in which local wisdom is considered to be implemented in it because Natural Science it self is closely  releted to environment. This study aimed at describing validity, particality, and effectiveness af flippingBook application assitsted local wisdom worksheet at SMP Negeri 3 Kabila. This is a Research and Devolepment referring to ADDIE Model tat consists of five stages; Analysis, Design, Development, Implemenaion, and Evaluation. Findigs revealed that (1) validity result of the worksheet assessed by two validators obtained average score of 3.72 which was In valid category; (2) particalityaspects consisted of learing implementation and students’ responses that were also In good category by obtaining average percentage of 81%; and (3) effectiveness aspect covering students activities was in good category by having average percentage of 81%. The data showed that the applied worksheet was effectively developed. So, it is concluded that the quality of the local wisdom worksheet assisted by the Flipping Book application developed meets the aspects of validation, practicality and effectiveness for use in classroom learning. Keywords: flipping book; worksheet; developmen

SIFAT FISIK DAN ORGANOLEPTIK BAKSO DAGING SAPI DENGAN MEMANFAATKAN TEPUNG UMBI TALAS BELITUNG (Xanthosoma sagitifolium) SEBAGAI BAHAN PENGISI BAKSO

Tujuan penelitian ini ialah untuk mengetahui sifat fisik dan organoleptik dari bakso daging sapi dengan menggunakan tepung talas belitung. Penelitian ini menggunakan Rancangan Acak Lengkap dan pengukuran data organoleptik menggunakan uji hedonik yaitu dengan menggunakan skala hedonik. Sebagai perlakuan ialah level tepung talas belitung pada bakso, yaitu 5%, 10%, 15%, 20% dan 25% dari berat daging. Analisa meliputi sifat Fisik bakso yaitu, Kadar air, daya mengikat air dan susut masak serta pengujian organoleptik meliputi warna, tekstur, kekenyalan dan citarasa bakso. Analisis ragam menunjukkan bahwa level tepung talas belitung hingga 25 % dari berat daging memberi pengaruh berbeda sangat nyata (P<0,01) terhadap sifat fisik bakso yaitu kadar air dengan rataan berkisar antara 61,75%-66,83%, susut masak bakso daging sapi dengan rataan berkisar antara 9,74%-24,96% dan memberi pengaruh berbeda  nyata (P<0,05) terhadap daya mengikat air dengan rataan berkisar antara 18,51%-41,56%. Analisis ragam untuk uji organoleptik menunjukkan bahwa perlakuan memberi pengaruh berbeda nyata (P<0,05) terhadap warna bakso dengan rataan skor berkisar antara 4,55-5,32. Perlakuan memberi pengaruh berbeda sangat nyata (P<0,01) terhadap tekstur dengan rataan skor berkisar antara 3,34-5,55, kekenyalan dengan rataan skor 3,95-5,66 dan citarasa bakso daging sapi dengan rataan skor 4,84-5,53. Dapat disimpulkan bahwa penambahan level tepung talas belitung hingga 20% dari berat daging sudah cukup untuk menghasilkan bakso daging sapi dengan sifat fisik yang baik dan secara organoleptik dapat diterima oleh konsumen