Abstract:
Chitosan is an alternative shells as a preservative. The study was conducted to determine the effectiveness of chitosan shells to tofu the nutritional value as a source of biological studies with model DI (Direct instruction) on the concept of biotechnology. This study used an experimental method to completely randomized design (CRD) factorial, the first factor consisting of chitosan concentration 0gr, 1 gram, 2 grams, 3gr, 4gr, 5gr, the second factor is the time of immersion is 0 hours, 1 hour and 2 hours, whereas the parameters levels of protein, fat, water and organoleptic. Data analysis was performed by ANOVA. If there are further tested significantly different 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 analysis regression model Y = a + bx. The results showed that administration of chitosan increased levels of protein in the know, on the contrary provision of chitosan reduce levels of fat and water in the tofu. Organoleptic tofu has aroma, texture, and color is good. The results chitosan can be used as a learning resource materials development LKS High School on the concept of biotechnology.
