Dali Ni Horbo Pangan Lokal Terfermentasi Asal Sumatera Utara: Formulasi dan Pemanfaatannya Sebagai Media E-Flipbook Praktikum Bioteknologi

Napitupulu, Alexis Rachel Maria Rosauli (2025) Dali Ni Horbo Pangan Lokal Terfermentasi Asal Sumatera Utara: Formulasi dan Pemanfaatannya Sebagai Media E-Flipbook Praktikum Bioteknologi. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Materi bioteknologi membutuhkan eksplorasi kegiatan praktikum dan pengembangan bahan ajar praktikum yang dapat diatasi dengan mengintegrasi bioteknologi konvensional berbasis kearifan lokal produk fermentasi Dali Ni Horbo. Penelitian ini bertujuan untuk (1) memformulasikan Dali Ni Horbo menggunakan susu sapi dan susu kambing dengan tambahan koagulan alami seperti sari nanas (Ananas comosus L.), sari daun pepaya (Carica papaya L.), dan sari belimbing wuluh (Averrhoa bilimbi L.) serta mendapatkan formulasi terbaik berdasarkan uji organoleptik, (2) mengetahui pengaruh formulasi terhadap kualitas Dali Ni Horbo, (3) mengetahui kelayakan E-Flipbook Praktikum Dali Ni Horbo berdasarkan penilaian validator ahli dan respon peserta didik. Metode penelitian yang digunakan adalah metode penelitian eksperimen dan Research & Development. Data dianalisis menggunakan uji statistika deskriptif, uji lanjut Two Way ANOVA, dan uji Welch. Uji organoleptik yang dilakukan 5 orang panelis menunjukkan bahwa formulasi terbaik pembuatan produk fermentasi pangan lokal Dali Ni Horbo adalah perlakuan SSN-10 dengan formulasi 200 mL susu sapi, dan 10 mL sari nanas yang mendapatkan persentase nilai kesukaan 3,60%. Hasil penelitian juga menunjukkan bahwa tidak ada pengaruh yang dihasilkan dari penggunaan 2 jenis susu dan 3 koagulan alami terhadap warna, aroma, tekstur, dan rasa produk Dali Ni Horbo. E-Flipbook Praktikum dinyatakan layak dengan persentase kelayakan 95,00% “Sangat Layak” oleh validator materi, 93,30% “Sangat Layak” oleh validator media, dan 78,00% “Layak” oleh validator bahasa, dan mendapat respon “Sangat Positif” dengan persentase 84,31% oleh peserta didik. / Biotechnology material requires exploration of practicum activities and development of practicum teaching materials that can be overcome by intergrating conventional biotechnology based on local wisdom of Dali Ni Horbo fermentation products. This study aims to (1) formulate Dali Ni Horbo using cow’s milk and goat’s milk with the addition of natural coagulants such as pineapple juice (Ananas comosus L.), papaya leaf juice (Carica papaya L.), and star fruit juice (Averrhoa bilimbi L.) and get the best formulation based on organoleptic tests, (2) determine the effect of formulation on the quality of Dali Ni Horbo, (3) determine the feasibility of the Dali Ni Horbo Practicum E-Flipbook based on expert validator assessments and student responses. The research method used is experimental research method and Research & Development. Data were analyzed using descriptive statistical test, Two Way ANOVA further tests, and welch tests. The organoleptic test conducted by 5 panelists showed that the best formulation for making Dali Ni Horbo local food fermentation products was the SSN-10 treatment with a formulation of 200 mL cow’s milk, and 10 mL pineapple juice which got a percentage of 3,60% favorability value. The results also showed that there was no effect resulting from the use of 2 types of milk and 3 natural coagulants on the color, aroma, texture, and taste of Dali Ni Horbo products. The practicum E-Flipbook was declared feasible with a feasibility percentage of 95,00% “Very Feasible” by material validators, 93,30% “Very Feasible” by media validators, and 78,00% “Feasible” by language validators, and received a “Very Positive” response with a percentage of 84,31% by students.

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