ISOLASI BAKTERI PROBIOTIK DARI USUS IKAN LELE UNTUK FERMENTASI YOGHURT SEBAGAI BAHAN MODUL BERBASIS RISET DAN KETERAMPILAN PROSES SAINS

Abstract

Isolation of probiotic bacteria was carried out with the aim of acquiring potentially probiotic bacteria in catfish (Clarias batrachus) and used as a starter for yogurt making. The study aimed to examine the effect of the type of isolation of probiotic bacteria from the intestines of dumbo catfish and local catfish to the quality of yoghurt, organoleptic properties and to develop research-based modules and skills in the process of materials science Archaebacteria and Eubacteria in high school class. The study used a completely randomized design (RAL) consisting of two factorials: catfish and probiotic bacteria. The parameters measured were pH yoghurt with pH meter instrument analyzed by Analysis of Variance (ANAVA) with advanced test using LSD method and organoleptic test (color, flavor, taste, texture and viscosity) with closed questionnaire and analyzed by description. Data validation of Archaebacteria and Eubacteria biology material modules with validation sheets from 2 expert teams of Biology Education Teachers and Lecturers of Biological Media Experts.The results showed that the type of probiotic bacteria from dumbo catfish and local catfish by using data analysis SPSS version 16 on the pH level of yoghurt with a significant level of 0.00 <0.05 on treatment A1B1 catfish dumbo bacteria probiotic isolate 1 has the highest pH 4.37.his shows the type of bacterial probiotic catfish significantly different to the pH of yoghurt. The most preferred organoleptic test was the A1B1 treatment was analyzed descriptively with organoleptic value of 75.96. Based on validation result of module from 2 validator have 89.2% average value with criterion so valid that can be used in learning process of high school student of class X.