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All Journal Journal of Agritechnology and Food Processing Jurnal Pendidikan dan Ilmu Sosial
Arianto Arianto
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Keragaman Jenis Ikan Familia Eleotridae Di Sungai Beringin Kencana Kecamatan Tabunganen Sebagai Buku Saku Elektronik Pada Konsep Keanekaragaman Hayati SMA Arianto Arianto; Bunda Halang; Aminuddin Prahatama Putra
JUPEIS : Jurnal Pendidikan dan Ilmu Sosial Vol. 2 No. 3 (2023): JUPEIS: Jurnal Pendidikan dan Ilmu Sosial
Publisher : Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jupeis.Vol2.Iss3.602

Abstract

Tujuan penelitian untuk mendeskripsikan hasil uji validasi buku saku elektronik yang dikembangkan tentang keragaman jenis ikan familia eleotridae disungai desa beringin kencana kecamatan tabunganen sebagai bahan pengayaan berupa buku saku elektronik pada konsep keanekaragaman hayati SMA, serta untuk mendeskripsikan hasil uji keterbacaan buku saku elektronik yang dikembangkan tentang keragaman jenis ikan familia eleotridae di sungai desa beringin kencana kecamatan tabunganen sebagai bahan pengayaan berupa buku saku elektronik pada konsep keanekaragaman hayati SMA. Metode penelitian menggunakan metode penelitian dan pengembangan berdasarkan Borg and Gall sampai pada langkah-langkah yaitu research and Information collecting, planning, develop preliminary form of product,  preliminary field testing, dan main product revision. Hasil penelitian yang didapatkan tiga jenis ikan familia Eleotridae yaitu ikan Bakut (Oxyeleotris marmota), ikan Blunguran (Eleostris fusca), dan ikan Bitutu (Eleotris melanosoma). Penilaian validitas Field Guide yang dikembangkan dinyatakan sangat valid berdasarkan 3 validator sesuai pada isi, aspek kebahasaan, aspek penyajian, aspek kegrafisan, dan aspek navigasi. Penilaian uji keterbacaan dinyatakan sangat baik berdasarkan 5 orang siswa.
Panelists' acceptance of ice cream with the addition of snakehead fish albumin extracts (Ophiocephalus striatus) Dewi Kartikasari; Agustiana Agustiana; Arianto Arianto
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28005

Abstract

The characteristics of albumin extract with a distinct fish aroma are less preferred by some people. To improve the acceptance of fish albumin extract, it is added to carrier foods such as ice cream. This study aims to evaluate the panelists' acceptance of ice cream with the addition of snakehead fish albumin extract. The research stages are: (1) extraction of snakehead fish albumin and (2) ice cream processing with the addition of snakehead fish albumin extract at concentrations of 0%, 2%, 4%, and 6% of the total water content (300 ml). A hedonic test was analyzed using the sign test to determine the level of preference for the ice cream. The results showed that the addition of snakehead fish albumin extract significantly affected the color and aroma, but did not significantly affect the texture and taste of the ice cream. The conclusion indicates that ice cream with up to 6% snakehead fish albumin extract can be accepted by the panelists, with color (5.2), texture (5.8), aroma (5.9), and taste (6.2), all meeting the "like" criteria. The suggestion for future research is to investigate the chemical quality of ice cream with the addition of snakehead fish albumin extract.
Co-Authors Agustiana Agustiana Aminuddin Prahatama Putra Bunda Halang Dewi Kartikasari