Studi Pendahuluan Kadar Lemak, Kadar Protein Dan Kadar Karotenoid Pada Substrat Ampas Kelapa
                        Yang Difermentasi Dengan Neurospora SPP

Mahyuni, Siti; Sulistiyono, Fitria Dewi

doi:10.33005/jtp.v14i2.2456

Cited by 2 publications

(3 citation statements)

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“…Aspects of material validation were presented in the instrument, including the material in the module in accordance with sub course-learning-outcome 1 and sub course-learning-outcome 2, presented in accordance with real problems in everyday life. The real problems in question are the problems of goat entrepreneurs to improve the economy and create jobs (Arfina et al, 2020;Asmorowati, 2009;Prayitno et al, 2016), think logically, critically (Sundari, 2019;Wahyudi, 2020), innovatively, creatively (Hasan et al, 2021), systematically, chemically characterized in the form of screenshots of protein, lipid, carbohydrate identification (Qalsum et al, 2015;Ulandari, 2008;Wahyuni, 2009), or vitamins (Badriyah et al, 2015;Techinamuti et al, 2018). Creative and innovative aspects were in the form of students determining the types of feed to increase goat weight during the growth period by browsing Google.…”

Section: Discussion Expert Validation (Expert Review)mentioning

confidence: 99%

“…The novelty of instrument's content validity includes chemical characteristics, a specialty of vocational chemistry learning, namely practical skills in the world of work (Arfina et al, 2020;Asmorowati, 2009;Prayitno et al, 2016). In the instrument there are items regarding the procedure and steps to identify protein, fat, and carbohydrate compounds from goat feed (Qalsum et al, 2015;Ulandari, 2008;Wahyuni, 2009). The respondents of this validation were development research experts (Purnomo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Instrument Validation of Chemistry Learning Module with the Topic of Increasing Goat Weight for the Millennial Generation

Sukaryawan

Ibrahim

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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Module instrument validation plays an important role in ensuring the quality of the module. For this reason, the purpose of this study was to develop a valid instrument for the development of STEM-Integrated Chemistry Learning Module and chemically characterized Entrepreneurship Course for the millennial generation at Sriwijaya University’s Chemistry Education Study Program. The instrument includes content, pedagogy, and design or practicality validation, which is valid, practical, and effective for limited trials. The respondents of this study were semester-6 students and lecturers of Chemistry Education Study Program, Faculty of Teacher Training and Education, Sriwijaya University. The results of instrument validation by experts showed that the average Aiken coefficient value on material was 0.92, pedagogy 0.73, and practicality 0.74, which are in very high and high categories. The results indicated that the module development instrument has met the validity and practicality criteria

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Section: Discussion Expert Validation (Expert Review)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Instrument Validation of Chemistry Learning Module with the Topic of Increasing Goat Weight for the Millennial Generation

Sukaryawan

Ibrahim

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

View full text Add to dashboard Cite

show abstract

“…The flask containing the extracted fat was heated in an oven at 105°C, then cooled in a desiccator and weighed until a constant weight was achieved. This procedure was repeated twice, and the treatment was replicated for gadung mango seed flour with sulfurization [5]. The fat content was calculated using the following formula:…”

Section: Fat Content Analysismentioning

confidence: 99%

The Effect of Banana Kepok Substitution on Soybean Tempe as a Food Rich in Carbohydrates and Protein

Rukmelia,

Nur Inayah,

Fitriani

et al. 2024

BIO Web Conf.

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Tempe is a fermented food product made from soybeans. It is a traditional Indonesian food. To make tempe, soybeans are soaked, dehulled, and partially cooked. Afterward, a specific type of mold called Rhizopus oligosporus is added to the soybeans. Kepok bananas are a type of food that high in carbohydrates. This research aimed to determine the effect of kepok bananas on tempe's carbohydrate and protein content. This research used a Completely Randomized Design (CRD) method with 4 treatments and three replications. A0: No Banana Kepok Substitution; A1: 80% Soybeans and 20% Banana Kepok; A2: 60% Soybeans and 40% Banana Kepok; A3: 40% Soybeans and 60%. Banana Kepok The parameters observed were proximate analysis (water, carbohydrate, protein and fat content) as well as organoleptic tests. The data analysis technique used is Variance Analysis and Duncan test. The results of the study showed that Kepok bananas had a real influence on the carbohydrate and protein content of tempe. The carbohydrate value of tempe with the substitution of kepok banana ranges from 4.81% -13.93%. The protein content value of tempe with the substitution of kapok banana ranges between 11.48% - 18.98%.

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Studi Pendahuluan Kadar Lemak, Kadar Protein Dan Kadar Karotenoid Pada Substrat Ampas Kelapa Yang Difermentasi Dengan Neurospora SPP

Cited by 2 publications

References 0 publications

Instrument Validation of Chemistry Learning Module with the Topic of Increasing Goat Weight for the Millennial Generation

Instrument Validation of Chemistry Learning Module with the Topic of Increasing Goat Weight for the Millennial Generation

The Effect of Banana Kepok Substitution on Soybean Tempe as a Food Rich in Carbohydrates and Protein

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