UJI ORGANOLEPTIK KERUPUK BERBAHAN DASAR BAWANG DAYAK (Eleutherine bullbosa) SERTA KAJIANNYA DALAM PENINGKATAN NILAI TAMBAH BAHAN PANGAN LOKAL KOTA TARAKAN DAN SUMBER BELAJAR BIOLOGI

Fajar Setyawan, Hazliza Hazliza, Septiana Sari Dewi, Zaenuri Abdul Qohar

Abstract


Local products development made from Eleutherine bullbosa is very rare. Based on this condition, the best way to process Eleutherine bullbosa become crackers. This research used mixed method approach (quantitative and qualitative). The quantitative approach used organoleptic test on various doses of Eleutherine bullbosa. While, the qualitative approach used conformity analysis between research result and biology learning. The research result depens on organoleptic test on not-trained respondents and semi-trained respondents showed 2 teaspoons of Eleutherine bullbosa  that was the best dose. The research result also related to gastronomy, especially in content of developing food from local products.

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DOI: https://doi.org/10.35334/biopedagogia.v1i1.943

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