pengaruh konsentrasi pati ubi jalar sebagai filepengaruh konsentrasi pati ubi jalar sebagai edible...

PENGARUH KONSENTRASI PATI UBI JALAR SEBAGAI

EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP

KUALITAS BUAH APEL ANNA

(Dikembangkan Sebagai Sumber Belajar SMA/SMK Kelas X)

SKRIPSI

Oleh:

RATNA WIDAYANTI

201210070311029

PROGRAM STUDI PENDIDIKAN BIOLOGI

JURUSAN MATEMATIKA DAN ILMU PENGETAHUAN ALAM

FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN

UNIVERSITAS MUHAMMADIYAH MALANG

2017

ii

PENGARUH KONSENTRASI PATI UBI JALAR SEBAGAI

EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP

KUALITAS BUAH APEL ANNA

(Dikembangkan Sebagai Sumber Belajar SMA/SMK Kelas X)

SKRIPSI

Diajukan Kepada Fakultas Keguruan dan Ilmu Pendidikan

Universitas Muhammadiyah Malang

sebagian Salah Satu Prasyarat untuk Mendapatkan

Gelar Sarjana Pendidikan Biologi

Oleh:

RATNA WIDAYANTI

201210070311029

PROGRAM STUDI PENDIDIKAN BIOLOGI

JURUSAN MATEMATIKA DAN ILMU PENGETAHUAN ALAM

FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN

UNIVERSITAS MUHAMMADIYAH MALANG

2017

iii

iv

v

DAFTAR ISI

HALAMAN SAMPUL LUAR ..................................................................... i

HALAMAN SAMPUL DALAM ................................................................... ii

LEMBAR PERSETUJUAN .......................................................................... iii

LEMBAR PENGESAHAN ........................................................................... iv

SURAT PERNYATAAN .............................................................................. v

MOTTO DAN PERSEMBAHAN ................................................................. vi

KATA PENGANTAR .................................................................................... vii

ABSTRAK ..................................................................................................... ix

ABSTRACT .................................................................................................... x

DAFTAR ISI ................................................................................................... xi

DAFTAR TABEL .......................................................................................... xiv

DAFTAR GAMBAR ...................................................................................... xv

DAFTAR LAMPIRAN .................................................................................. xvi

DAFTAR PUSTAKA ..................................................................................... xvii

BAB I PENDAHULUAN ............................................................................... 1

1.1 Latar Belakang .......................................................................................... 1

1.2 Rumusan Masalah ..................................................................................... 5

1.3 Tujuan ....................................................................................................... 5

1.4 Manfaat ..................................................................................................... 6

1.5 Batasan Masalah ........................................................................................ 6

1.6 Definisi Istilah ........................................................................................... 7

BAB II TINJAUAN PUSTAKA ............................................................ .. 9

2.1 Tinjauan Tentang Ubi Jalar ....................................................................... 9

2.1.1 Sistematika ....................................................................................... 9

2.1.2 Deskripsi Ubi Jalar ........................................................................... 10

2.1.3 Kandungan Gizi ............................................................................... 12

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2.2 Tinjauan Tentang Pati ............................................................................... 13

2.3 Tinjauan Tentang Edible Coating ............................................................. 15

2.3.1 Deskripsi Umum .............................................................................. 15

2.3.2 Komponen Umum Penyusun Edible Coating .................................. 16

2.3.3 Teknik Edible Coating ..................................................................... 19

2.4 Plasticzer .................................................................................................... 20

2.5 Tinjauan Umum Varietas Apel .................................................................. 21

2.5.1 Sistematika Apel .............................................................................. 21

2.5.2 Morfologi Apel ................................................................................ 21

2.5.2 Macam Varietas Buah Apel ............................................................. 23

2.5.3 Varietas Anna ................................................................................... 23

2.5.4 Kandungan Gizi Apel....................................................................... 24

2.5.5 Kerusakan Buah Apel ...................................................................... 25

2.6 Tinjauan Sumber Belajar............................................................................ 29

2.6.1 Defenisi Sumber Belajar .................................................................. 29

2.6.2 Macam-macam Sumber Belajar ....................................................... 30

2.6.3 Fungsi Sumber Belajar ..................................................................... 32

2.6.4 Lembar Kerja Siswa (LKS) ............................................................. 33

2.7 Kerangka Konseptual ................................................................................. 39

2.8 Hipotesis .................................................................................................... 40

BAB III METODELOGI PENELITIAN .................................................... 41

3.1 Jenis dan Rancangan Penelitian ................................................................. 41

3.2 Tempat dan Waktu Penelitian .................................................................... 42

3.3 Populasi dan Sampel Penelitian ................................................................ 42

3.4 Variabel Penelitian ................................................................................... 43

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3.5 Defenisi Oprasional ................................................................................... 44

3.6 Rancangan Percobaan ................................................................................ 44

3.7 Prosedur Penelitian..................................................................................... 46

3.8 Teknik Pengumpulan Data ......................................................................... 52

3.9 Teknik Analisis Data .................................................................................. 53

BAB IV HASIL DAN PEMBAHASAN ...................................................... 54

4.1 Hasil Penelitian ......................................................................................... 54

4.2 Foto Pengamatan ........................................................................................ 55

4.3 Analisis Data .............................................................................................. 59

4.4 Pembahasan ................................................................................................ 71

BAB V PENUTUP ......................................................................................... 81

4.1 Kesimpulan ............................................................................................... 81

4.2 Saran .......................................................................................................... 81

DAFTAR PUSTAKA .................................................................................... 82

LAMPIRAN .................................................................................................... 85

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DAFTAR TABEL

Tabel Halaman

4.1 Hasil pengamatan rerata susut bobot.......................................................... 54

4.2 Hasil pengamat rerata warna dan tekstur ................................................... 55

4.3 Hasil foto pengamatan ............................................................................... 55

4.4 Anava susut bobot ...................................................................................... 61

4.5 Hasil notasi uji Duncan konsentrasi dan susut bobot ................................. 62

4.6 Hasil notasi uji Duncan lama penyimpanan dan susut bobot ..................... 63

4.7 Anava warna............................................................................................... 65

4.8 Hasil notasi uji Duncan konsentrasi dan warna ......................................... 66

4.9 Hasil notasi