Pendekatan Etnosains Pada Pembelajaran IPA Dalam Proses Pembuatan Bekasam Untuk Menumbuhkan Nilai Kearifan Lokal

Siregar, Anggi Desviana

doi:10.32939/symbiotic.v2i2.54

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Bakteri dan enzim menguraikan komponen-komponen makro berupa protein selama proses fermentasi. Lemak pada cumi-cumi dipecah menjadi asam lemak serta gliserol, selanjutnya terpecah jadi senyawa keton serta aldehida yang menjadi pemicu bau yang khas bekasam (Siregar et al, 2021). Produk makanan yang menimbulkan aroma khas dapat terjadi karena adanya kandungan senyawa volatil yang dihasilkan.…”

Section: Pendahuluanunclassified

Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda

Ramadhanti,

Sumardianto,

Romadhon

2024

JPHPI

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Cumi-cumi (Uroteuthis chinensis) digemari masyarakat Indonesia karena memiliki rasa enak dan tekstur yang unik. Pengolahannya menjadi produk bekasam dapat membuat cumi-cumi bertahan lama dan meningkatkan nilai gizi. Tujuan penelitian ini untuk menentukan lama waktu fermentasi terbaik bekasam cumi-cumi melalui karakteristik mutu kimia, bakteri asam laktat, sensori dan kandungan senyawa volatil. Pembuatan bekasam cumi-cumi dengan perendaman larutan garam 15% dan pemberian karbohidrat nasi 40% (b/b), selanjutnya dilakukan proses fermentasi. Lama fermentasi yang digunakan untuk membuat bekasam perlu diperhatikan karena berpengaruh terhadap mutu bekasam. Metode penelitian yang digunakan adalah experimental laboratories menggunakan rancangan acak lengkap (RAL) dengan perlakuan lama fermentasi yang berbeda, yaitu 3, 5, dan 7 hari dengan 3 kali ulangan. Data parametrik dianalisis menggunakan ANOVA dan uji lanjut Tukey HSD. Data nonparametik dianalisis menggunakan Kruskal Wallis dan uji lanjut Mann Whitney. Parameter yang diuji adalah kadar air, pH, total BAL, sensori, dan kandungan senyawa volatil. Bekasam cumi-cumi dengan lama fermentasi 3 hari memberikan hasil yang terbaik dengan kadar air 62,11%; pH 4,07; total bakteri asam laktat 9,05 log cfu/g dan uji hedonik dengan nilai selang kepercayaan sebesar 3,75 ˂µ< 4,05. Senyawa volatil yang dominan, yaitu golongan ester, alkohol dan amin. Senyawa lainnya yang teridentifikasi yaitu golongan asam, aldehid, keton, terpenoid, karotenoid, seskuiterpenoid, fenilpropanoid, hidrokarbon aromatik, dan karbonil. Pengolahan cumi-cumi menjadi produk bekasam memerlukan waktu fermentasi selama 3 hari untuk menghasilkan produk bekasam cumi-cumi yang baik.

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Section: Pendahuluanunclassified

Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda

Ramadhanti,

Sumardianto,

Romadhon

2024

JPHPI

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“…Therefore, conservation efforts need to be made. The learning process in schools is the fastest medium for instilling and disseminating the values contained (Siregar & Ravico, 2021). The implementation aims to pay more attention to the social life, surrounding environment, and students' culture.…”

Section: Introductionmentioning

confidence: 99%

Development of Science Module Integrating Local Wisdom of Biotechnology Materials for Class IX Junior High School

Nabila

Yulinda

Putri

2023

JWS

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Introduction: The purpose of this research is to describe: (1) the validity of the science module integrating local wisdom on biotechnology, (2) the practicality of the module, and (3) the effectiveness of the module. Module development implements only three stages of the 4D model, namely (define, design, and develop). Method: The instruments implemented in the research include learning achievement tests, student response questionnaires, and science module validation sheets. Result: The research resulted in validating the science module integrating local wisdom from experts who showed very valid criteria by obtaining a score of 3.86. The learning outcomes test in this module is also very valid, with a score of 3.82. The results of the practicality of the module obtained a value of 86.18% which was indicated by efficient criteria. The IPA module integrates local wisdom and is also declared effective by obtaining an n-gain of 0.82 with high criteria. Conclusion: From these results, it can be concluded that the science module integrating local wisdom in the biotechnology material developed can be implemented as teaching material because the test results are feasible and valid.

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The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage

Leksono,

Wisuda Sidauruk,

Ira Sari

et al. 2024

BIO Web Conf.

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Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish substrate (bekasam) which contains a lot of lactic acid bacterias. This research was conducted using an experimental method and arranged using a Randomized Block Design (RBD). The treatments applied were differences in the concentration of bekasam added, as much as 0%, 2%, 4%, and 6% of the weight of the fish meat, then fermented at room temperature for 6 days. The results showed that the treatment of adding bekasam substrate with a concentration of 4-6% produced the best fermented catfish sausage, which was mostly preferred by panelists. The best fermented sausages produced was characterized with attractive appearance, uniform, consistent, and bright, smell fermented product aroma, a spicy but no fishy aroma, a delicious taste, quite sour as fermented tasted, with quite soft and compact texture. The fermented sausages have pH value 5.00, Aw value 0.77, total acid content 0.66%, TVB-N value 12.31 mgN/100 gs and total LABs obtained 6.9 x 106 cfu/g.

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Pendekatan Etnosains Pada Pembelajaran IPA Dalam Proses Pembuatan Bekasam Untuk Menumbuhkan Nilai Kearifan Lokal

Cited by 3 publications

References 5 publications

Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda

Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda

Development of Science Module Integrating Local Wisdom of Biotechnology Materials for Class IX Junior High School

The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage

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