Efektivitas Chitosan Kulit Udang Terhadap Nilai Gizi Bakso Sebagai Sumber Belajar Biologi Dengan Model Problem Based Learning Pada Konsep Makanan Dan Sistem Pencernaan

Abstract

Chitosan is a natural preservative that is derived from the polysaccharide chitin that can be used as a preservative. This research was conducted to determine the effectiveness of chitosan shrimp shells of an nutritional value of was meatballs as a source of biological studies with a model of Problem Based Learning in food and digestive system concept. The research using experimental methods with Completely Randomized Design (CRD) factorial pattern, the first factor consisting of chitosan concentration of 0 g, 1 g, 2 g, 3 g, 4 g and 5 g. The second factor consists of soaking time 0 minutes, 30 minutes and 60 minutes, with 3 repitition. The parameters measured levels of protein, fat, water and organoleptic. Data analysis with ANOVA analysis, if there is a significant difference test was done up Duncan Multiple Range Test (DMRT) at the level of 1% to determine the relationship between the concentration of chitosan with high levels of protein, fat and water doing by regression analysis with the model Y = a + bx. Results of research showed, chitosan increased levels of protein, fat levels in the meatballs. Instead giving chitosan can be lowers meatball water level. Organoleptic have good flavor, good texture, good colour and good taste. Result of the experiment can be using as an LTS learning material in senior high school (SMA) in the concept of food and digestive system.