@phdthesis{digilib3040,
           month = {July},
           title = {ANALISIS PERBANDINGAN KADAR FOSFOR  DALAM BERBAGAI VARIETAS BERAS (Oryza sativa)  Sebagai Alternatif Sumber Belajar Kimia SMA/MA Kelas XII},
          school = {UIN Sunan Kalijaga Yogyakarta},
          author = {  NI'MAH RAHMANIAH - NIM.  0444 1024},
            year = {2009},
            note = {Pembimbing : Khamidinal, M.Si.},
        keywords = {Rice, Phosphor, and Learning sources},
             url = {https://digilib.uin-suka.ac.id/id/eprint/3040/},
        abstract = {It had been done research to know whether existence of phosphor content in rice, whether existence of the difference of phosphor content in rice from its many varieties, and whether ability of this research process and result to become one of alternatives of chemical study sources of level XII SMA/MA (Senior High School) in the Main Subject of Chemical Elements. 
As the rice populations are White Rice (BP), Red Rice (BM), White Sticky Rice (BKP) and Black Sticky Rice (BKH). The research samples are the rice obtained from traditional market in Yogyakarta. Each sample is made to be mix with dust three times and added in strong acid of (HNO3). The samples also analyzed its water contains. The free variable in the research is rice, and the band variable in the research is phosphor. The performed chemical analysis to be phosphoric quantitative and qualitative analysis by method Atomic Absorption Spectrofometryc and represented in the percent form. The research performed by three times of its frequencies. The data obtained is to be analyzed by ANAVA-A in significance level of 5\%. 
The result showing that there are phosphoric levels in rice stated in \% (b/v). Then the phosphoric levels in the white rice, red rice, white sticky rice, and black sticky rice respectively are (0,4810\% {\~A}?{\^A}{$\pm$} 12,5690\%), (0,8713\% {\~A}?{\^A}{$\pm$} 13,5443\%), (0,1951\% {\~A}?{\^A}{$\pm$} 12,2214\%), and (1,4111\% {\~A}?{\^A}{$\pm$} 13,5665\%). While phosphoric levels in cooked white rice, cooked red rice, cooked white sticky rice, and cooked black sticky rice respectively are (0,0253\% {\~A}?{\^A}{$\pm$} 66,4984\%), (0,1140\% {\~A}?{\^A}{$\pm$} 55,8740\%), (0,2354\% {\~A}?{\^A}{$\pm$} 58,4937\%), and (0,6800\% {\~A}?{\^A}{$\pm$} 48,5414\%). The result of this research after to be appropriate to the syllabus concept of KTSP of chemical subject, then the products and the research process have to be one of sources of chemical subject in level XII SMA/MA (Senior High School) on The Main Subject of Chemical Elements. Then its application perform by experiments which performed by LKS system (Student's Worksheets). }
}