Pengaruh Konsentrasi Garam terhadap Hasil Fermentasi Bekasam Ikan Gabus (Channa striata) dan Implementasinya pada Media Pembelajaran Biologi di SMP Negeri 2 Monterado

Lika, Junata Selvina (2026) Pengaruh Konsentrasi Garam terhadap Hasil Fermentasi Bekasam Ikan Gabus (Channa striata) dan Implementasinya pada Media Pembelajaran Biologi di SMP Negeri 2 Monterado. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Penelitian ini bertujuan untuk mengetahui berbagai pengaruh konsentrasi garam yang tepat terhadap proses fermentasi bekasam ikan gabus (Channa striata), mengetahui tingkat kesukaan bekasam ikan melalui uji organoleptik, serta mengembangkan media pembelajaran berupa video pembelajaran bioteknologi berbasis kearifan lokal bekasam di SMP Negeri 2 Monterado. Metode yang digunakan terdiri atas penelitian eksperimen dan penelitian pengembangan R&D (Research and Development). Penelitian eksperimen dilakukan melalui pembuatan bekasam ikan gabus (Channa striata) dengan memberikan perlakuan konsentrasi garam yang berbeda, yaitu kontrol (0%), 5%, 10%, 15%, 20%, dan 30%. Penilaian hasil fermentasi dilakukan melalui uji organoleptik yang meliputi aspek rasa, aroma, warna, dan tekstur oleh 20 panelis. Hasil penelitian menunjukkan bahwa konsentrasi garam berpengaruh terhadap karakteristik hasil fermentasi bekasam ikan. Konsentrasi garam 10% menghasilkan kualitas bekasam terbaik dengan rasa khas berupa sedikit asam dan sedikit asin serta gurih, aroma asam khas bekasam, warna putih kepinkan, tekstur lembut, dan memperoleh tingkat kesukaan panelis tertinggi dengan nilai rata-rata 89,5, yang termasuk kategori sangat disukai. Hasil validasi oleh dua ahli menunjukkan bahwa video pembelajaran yang dikembangkan memperoleh kategori “Sangat Layak” dengan persentase kelayakan sebesar 90 (ahli materi), dan 86 (ahli media). Penilaian guru IPA terhadap video pembelajaran memperoleh persentase kelayakan sebesar 92, dan respon siswa memperoleh rata -rata persentase 82,24. Hasill tersebut menunjukkan bahwa video pembelajaran berbasis kearifan lokal bekasam layak digunakan sebagai media pembelajaran bioteknologi karena mampu mengintegrasikan konsep bioteknologi konvensional dengan kearifan lokal yang dekat dengan kehidupan siswa. Kata Kunci: ikan gabus (Channa striata), bekasam, fermentasi, konsentrasi garam, bioteknologi konvensional, video pembelajaran, kearifan lokal./This study aimed to determine the various effects of the appropriate salt concentration on the fermentation process of bekasam from snakehead fish (Channa striata), to determine the level of preference for bekasam fish through organoleptic tests, and to develop learning media in the form of biotechnology learning videos based on bekasam local wisdom at SMP Negeri 2 Monterado. The methods used consisted of experimental research and R&D (Research and Development) development research. The experimental research was conducted by making bekasam from snakehead fish (Channa striata) using different salt concentrations: control (0%), 5%, 10%, 15%, 20%, and 30%. Evaluation of the fermentation results was carried out through organoleptic tests covering aspects of taste, aroma, color, and texture by 20 panelists. The results showed that salt concentration influenced the characteristics of fermented fish bekasam. The 10% salt concentration produced the best quality bekasam with a distinctive slightly sour, slightly salty, and savory flavor, a characteristic sour aroma, a pinkish-white color, a soft texture, and achieved the highest panelist preference rating with an average score of 89.5, which was considered highly preferred. Validation results by two experts showed that the developed learning video received a "Very Appropriate" category with a feasibility percentage of 90 (material expert) and 86 (media expert). Science teachers' assessment of the learning video obtained a feasibility percentage of 92, and student responses obtained an average percentage of 82.24. These results showed that the learning video based on bekasam local wisdom was suitable for use as a biotechnology learning medium because it was able to integrate conventional biotechnology concepts with local wisdom that was close to students' lives. Keywords: snakehead fish (Channa striata), bekasam, fermentation, salt concentration, conventional biotechnology, learning videos, local wisdom.

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