Pengembangan Panduan Praktikum Materi Bioteknologi Konvensional Berbasis Tempe Koro Benguk (Mucuna pruriens) menggunakan Ragi Lokal

Septiani, Aulia (2024) Pengembangan Panduan Praktikum Materi Bioteknologi Konvensional Berbasis Tempe Koro Benguk (Mucuna pruriens) menggunakan Ragi Lokal. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Pengembangan soft skill dan karakter siswa menjadi karakteristik utama dalam Kurikulum Merdeka, yaitu dengan mengintegrasikan kearifan lokal dalam pembelajaran. Kearifan lokal bisa dijumpai pada makanan tradisional. Makanan tradisional yang diteliti dalam penelitian ini berasal dari Desa Dimoro berupa tempe Koro Benguk. Kearifan lokal tempe Koro Benguk dapat diintegrasikan dalam panduan praktikum bioteknologi. Penelitian ini bertujuan untuk (1) mengetahui karakteristik tempe Koro Benguk dengan menggunakan ragi lokal; (2) mengetahui hasil uji organoleptik tempe Koro Benguk dengan menggunakan ragi lokal; (3) mengetahui kelayakan panduan praktikum berbasis kearifan lokal tempe Koro Benguk; (4) Untuk mengetahui persepsi guru dan persepsi siswa terhadap panduan praktikum berbasis kearifan lokal tempe Koro Benguk. Metode penelitian menggunakan penelitian eksperimen laboratorium dan penelitian dan pengembangan (Research and development). Pengumpulan data enelitian eksperimen dilakukan uji organoleptik. Penelitian dan pengembangan menggunakan observasi, wawancara, dokumentasi, dan angket. Teknik analisis data penelitian ini meggunakan teknik presentase. Hasil dari penelitian antara lain Karakteristik tempe Koro Benguk dengan fermentasi 36 jam menggunakan ragi lokal dengan takaran 0.05%, 0.2%, 0.3%, 0.4%, dan 0.5% memiliki warna putih seperti tempe segar, tektur empuk, beraroma langu khas tempe dengan sedikit bau asam, rasanya enak, dan pertumbuhan kapang Rhizopus sp. yang kompak. Hasil uji organoleptik tempe Koro Benguk menunjukan bahwa panelis lebih menyukai takaran ragi 0,3% karena memiliki warna tempe yang lebih putih, rasa yang lebih enak, dan tektur yang lebih empuk, namun untuk aroma tempe Koro Benguk, panelis lebih menyukai tempe Koro Benguk dengan takaran ragi 0,05%. Buku panduan praktikum tempe Koro Benguk dinyatakan layak digunakan dengan rerata nilai 89% dari validator bahasa, validator materi, dan validatr media. Penilaian guru terhadap panduan praktikum tempe Koro Benguk dinyatakan layak digunakan dengan rerata nilai 90%. Sedangkan siswa memberikan persepsi baik terhadap panduan praktikum tempe Koro Benguk dengan rerata nilai 73%. Kata Kunci: Kearifan Lokal, Tempe Koro Benguk, Panduan Praktikum. / Developing students' soft skills and character is the main characteristic of an independent curriculum, namely by integrating local wisdom in learning. Local wisdom can be found in traditional food. The traditional food studied in this research comes from Dimoro Village in the form of tempe Koro Benguk. The local wisdom of Koro Benguk tempe can be integrated into biotechnology practicum guides. This research aims to (1) determine the characteristics of Koro Benguk tempeh using local yeast; (2) knowing the organoleptic test results of Koro Benguk tempeh using local yeast; (3) determine the feasibility of a practicum guide based on local wisdom in Tempe Koro Benguk; (4) To determine teacher perceptions and student perceptions of local wisdom-based practicum guides in Tempe Koro Benguk. The research method uses laboratory experimental research and research and development. Organoleptic tests were collected for experimental research data. Research and development uses observation, interviews, documentation and questionnaires. The data analysis technique for this research uses percentage techniques. The results of the research include the characteristics of Koro Benguk tempeh with 36 hour fermentation using local yeast at a rate of 0.05%, 0.2%, 0.3%, 0.4% and 0.5%, has a white color like fresh tempeh, texture gentle. , the typical fragrant aroma of tempeh with a slightly sour smell, the taste is delicious, and the growth of the mold Rhizopus sp. which is compact. The organoleptic test results of Koro Benguk tempeh showed that the panelists preferred a yeast dosage of 0.3% because the color of the tempeh was whiter, the taste was better, and the texture was softer, however for the aroma of Koro Benguk tempeh the panelists preferred Koro Benguk tempeh with a yeast dosage of 0, 05%. The Tempe Koro Benguk practicum guidebook was declared suitable for use with an average score of 89% from language validators, material validators and media validators. The teacher's assessment of the tempeh Koro Benguk practicum guide was declared suitable for use with an average score of 90%. Meanwhile, students gave a good perception of the Tempe Koro Benguk practicum guide with an average score of 73%. Keywords: Local Wisdom, Tempe Koro Benguk, Practical Guide.

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