Efektivitas Chitosan Kulit Udang Terhadap Nilai Gizi Mie Basah Sebagai Sumber Belajar Biologi Dengan Model Pembelajaran Problem Based Learning Pada Konsep Bioteknologi

dc.contributor.authorYanti, Widra
dc.date.accessioned2013-03-13T04:29:57Z
dc.date.available2013-03-13T04:29:57Z
dc.date.issued2013-03-13
dc.descriptionEfektivitas Chitosan Kulit Udang Terhadap Nilai Gizi Mie Basah Sebagai Sumber Belajar Biologien_US
dc.description.abstractChitosan shrimp shell chitosan can be used as an alternative preservative, this research was conducted to determine the effectiveness of chitosan shrimp shells of an nutritional value of wet noodles as a source of biological studies with a model problem based learning in biotechnology concepts. The research was used experiment motode with completely randomized design (CRD) which consisting of 5 treatment and 3 repetition. Data analysis with ANOVA analysis, if there is a real difference which further tests conducted Duncan Multiple Range Test (DMRT). There was used relationship between the concentration of chitosan with protein levels , carbohydrate, and water with regression as Y = a + bx. Results of research show provision of chitosan can increase protein and carbohydrate levels of a noodle, otherwise provision of chitosan can be lower noodle water level. Noodle organoleptik have good smell, good colour and good texture. Results of the research can be using as an exercise student (LTS) learning material at high school (SMA).en_US
dc.description.sponsorshipSuwondo dan Elya Febritaen_US
dc.identifier.otherNickmatil Verdani Fitri
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/2549
dc.language.isoen_USen_US
dc.subjectChitosanen_US
dc.subjectNutritional valueen_US
dc.subjectWet noodlesen_US
dc.titleEfektivitas Chitosan Kulit Udang Terhadap Nilai Gizi Mie Basah Sebagai Sumber Belajar Biologi Dengan Model Pembelajaran Problem Based Learning Pada Konsep Bioteknologien_US
dc.typestudent Paper Post Degreeen_US

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