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All Journal JURNAL BIOEDUCATION Jurnal TILAPIA
Indria Mahgfirah
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Agriculture, Biological Sciences & Forestry Education Immunology & microbiology

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Uji Hedonik Kerupuk yang Disubtitusi oleh Lumatan Kulit Ikan Tuna (Thunnus sp.) dan Kulit Ikan Kambing-Kambing (Abalistes stellaris): Variasi Persentase Subtitusi Aulia Putri; Lia Handayani; Indria Mahgfirah
Jurnal TILAPIA Vol. 5 No. 2 (2024): Juli 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v5i2.5495

Abstract

Some fish crackers on the market contain carbohydrates and have a high ability to absorb oil. To add nutrition to crackers by adding fish skin mash sturgeon. The purpose of this study was to determine the effect of the addition of fish skin with the same concentration and the substitution of tapioca flour with different amounts on the sensory value (hedonic test) of 30 semi-trained panelists. This study was conducted using experimental laboratory methods, with 2 (two) factors, namely the type of fish skin: tuna skin (thunnus sp) and goat fish skin (abalistes stellaris). Factors for the comparison of fish skin mash: 10%, 20%, 30%, 60% and the comparison of tapioca flour, 70%, 60%, 50%, 20%. The panelists still liked the results of the cracker hedonic test in all treatments, but treatment I (control) had characteristics such as a taste score of 7.33 ± 1.124, aroma 7.37 ± 1.066, texture 7.20 ± 0.887 (brittle and slightly felt like fish skin), and color 7.47±1.106 (generally yellow-white like crackers). The use of mashed fish skin can affect the hedonic value of fish cracker.
Penerapan Praktikum Mikrobiologi Pangan Berbasis Produk Fermentasi Lokal dalam Pembelajaran Keanekaragaman Hayati Mikroba Mia Audina; Indria Mahgfirah; Oktavia Nurmawaty Sigiro
JURNAL BIOEDUCATION Vol 13 No 2 (2026): Jurnal Bioeducation
Publisher : Universitas Muhammadiyah Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/bioed.v13i2.9513

Abstract

Microbial biodiversity is an important concept in understanding ecosystem functions and biological processes, including food fermentation. This study described a food microbiology practicum using local fermented products as a context for teaching microbial biodiversity and examined changes in students’ test scores before and after the practicum. A one-group pretest–posttest design involved 30 first-semester students in the Agroindustrial Food Study Program at Politeknik Negeri Sambas, Indonesia. Students were divided into six groups of five. Groups 1 and 2 used tape, groups 3 and 4 used cencalok, and groups 5 and 6 used pekasam obtained from a local market in Sambas. The practicum was conducted in one 180-minute session. Student understanding was assessed using a 20-item multiple-choice test administered before and after the practicum. The mean practicum-implementation score was 95.90% (SD = 2.76), while the mean student-activity score was 95.83% (SD = 3.61). The mean pretest score was 59.10 (SD = 6.65), increasing to 81.17 (SD = 6.14) on the posttest. All students obtained higher posttest scores, and the mean normalized gain was 0.52 (SD = 0.19). The mean practicum-report score was 85.12 (SD = 6.16), while the mean student-response score was 3.89 (SD = 0.11). These findings describe an increase in test scores within one group but do not establish a causal effect of the practicum because no comparison group was included. Furthermore, no microbial colonies were observed or counted, and no taxonomic identification was conducted. Therefore, microbial biodiversity in the products was not measured directly. The findings highlight the potential use of local fermented foods as contextual learning resources for microbiology education in vocational higher education.
Co-Authors Aulia Putri Lia Handayani Mia Audina Sigiro, Oktavia Nurmawaty