PENGARUH KONSENTRASI GARAM TERHADAP KADAR PROTEIN HASIL FERMENTASI IKAN KEMBUNG (Rastrelliger sp) PADA PEMBUATAN PEDA SEBAGAI ALTERNATIF SUMBER BELAJAR KIMIA SMA/MA PADA MATERI POKOK MAKROMOLEKUL

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NIKMATUL KHASANAH - NIM : 04441027, (2009) PENGARUH KONSENTRASI GARAM TERHADAP KADAR PROTEIN HASIL FERMENTASI IKAN KEMBUNG (Rastrelliger sp) PADA PEMBUATAN PEDA SEBAGAI ALTERNATIF SUMBER BELAJAR KIMIA SMA/MA PADA MATERI POKOK MAKROMOLEKUL. Skripsi thesis, UIN Sunan Kalijaga Yogyakarta.

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Abstract

Have been done a research which purpose (1) to study the influence of salt concentration to protein content of fermentation product of kembung (Rastrelliger sp) in making peda and (2) to study about the possibility of result and process of this research to be a source alternative of learning Chemistry in Senior High School/Islamic Senior High School at subject matter Macromolecules. This research used the experiment method. Sampel used is kembung (Rastrelliger sp) obtained from one of fish merchant in Market of Kranggan Yogyakarta. Technique of taking sampel used in this research is sampling with the certain criterion (purpossive sampling), that is take the kembung (Rastrelliger sp) which still be fresh and have standard size. Independent variable of this research is salt concentration, and the dependent variable is content of protein of kembung (Rastrelliger sp). Qualitative analysis was done with the Biuret test, and quantitative analyzsis was done with the semi-micro Kjeldahl method. Result of research was analyzed with the The Varian-A Analyse (ANAVA-A) method. The heavy wet protein content resulted of kembung (Rastrelliger sp) fermentation with the variation of salt concentration: 15%, 20%, 25%, and 30% b/b as follows: 23,07%; 25,85%; 27,52%; and 28,84%. Data analysis with the method ANAVA-A with significant level at 5% indicate that F0 Ftabel. This mean that there is influence of salt concentration to protein content of fermentation product of kembung (Rastrelliger sp), that the content of protein compare diametrical with the salt concentration. After passing various of selection phases, process and result of this research can be made source alternative of learning Chemistry.

Item Type: Thesis (Skripsi)
Additional Information: Pembimbing : Khamidinal, M.Si.
Uncontrolled Keywords: Salt, content of protein, kembung fish, learning source
Subjects: Kimia
Divisions: Fakultas Sains dan Teknologi > Pendidikan Kimia
Depositing User: Users 1 not found.
Date Deposited: 03 Jan 2013 13:57
Last Modified: 03 Jan 2013 13:58
URI: http://digilib.uin-suka.ac.id/id/eprint/3039

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