VARIASI KONSENTRASI GULA PADA FERMENTASI CINCALUK SEBAGAI RANCANGAN BOOKLET PADA MATERI BIOTEKNOLOGI KONVENSIONAL SMA

Abstract

bstract: This research was conducted to identify variation of sugar
concentration on fermentation cincaluk rebon shrimp (Acetes erythraeus) and the design
of Booklet of senior high school grade XII conventional biotechnology materials in Juni
– September 2021. This research carried out in two stages: they are the experimental
stage: variation of sugar concentration on fermentation cincaluk rebon shrimp (Acetes
erythraeus) and the designing stage of the Booklet: the analysis of the potential
development of senior high school grade XII conventional biotechnology material for
teaching. The research used the experimental method by conducting experiments in the
Laboratory of the Faculty of Fisheries and Marine Sciences Riau University, Pekanbaru.
Sampling was carried out with a completely randomized design (CRD) consisting of 5
treatments and 3 replications. The parameters in this research were water content,
protein content and pH. Based on the results of Analysis of variance (Anova) at the level
of 5%, Showed that the fermentation of rebon shrimp with different sugar concentrations
significantly affected the quality of cincaluk rebon shrimp (Acetes erythraeus). Giving
sugar with a concentration of 15% produces the best quality of rebon shrimp cincaluk
and based on the analysis of potential research results variations in sugar concentration
in cincaluk fermentation can be used as a student guide booklet design on biotechnology
material for senior high school grade XII on the subject matter of conventional
biotechnology products.
Key Words: Cincaluk Fermentation, Sugar, Booklet