PENGEMBANGAN LKM (LEMBAR KERJA MAHASISWA) MATERI BIOTEKNOLOGI PANGAN MELALUI EKSPERIMEN KUALITAS SUSU TEMPE BUBUK DENGAN LAMA FERMENTASI

Abstract

Abstract: The aims of this research todetermine the quality of tempeh milk
powder by time fermentation and designing Student Worksheet relevant to a material
Food Biotechnology Food Fermentation sub material. This study consisted of two
phases. The first phase, were the making of tempeh milk powder using the experimental
method with completely randomized design (CRD), which consists of 5 treatments and 3
replications. Parameters measured were moisture content, protein content, fat content,
pH and organoleptic test. The results obtained were analyzed by ANOVA and a further
test DMRT at 5% level. The second phase were the development of Student Worksheet
from the results of the first phase. This research used ADDIE development model
(Analysis, Design, Development, Implementation and Evaluation) are simplified into
phases Analysis, Design and Development. Data of Student Worksheet development
obtained from the validation sheet which validated by 3 validators with 5 validity
criterias were analyzed descriptively. Results showed that the time of fermentation
influence on moisture content, protein content, fat content, pH and organoleptic test.
Fermentation time 12 hours is a long time to produce the best fermented tempeh milk
powder quality. Which results in moisture content of 0.78%, 2.61% protein content, fat
content 2.00% and 5.01 pH levels. As for organoleptic texture, color, aroma and flavor
contained in the fermentation 36 hours. Results of the study can be used as Student
Worksheet in the sub materials Food Fermentation on the material Food Biotechnology
with a mean value of 3.32 validity valid category.

Keywords : Student Worksheet, Food Biotechnology, Tempeh Milk Powder, Time
Fermentation.