KUALITAS FISIKA KIMIA SUSU SAPI DI KABUPATEN JEMBER DAN PENGEMBANGANNYA DALAM BUKU NON TEKS

Kennis Rozana, Dwi Wahyuni, Mochammad Iqbal

Abstract


Abstrak. Penelitian ini bertujuan untuk mengetahui kualitas fisika dan kimia susu sapi yang diproduksi di Kabupaten Jember dan memberikan edukasi yang tepat bagi masyarakat terkait prosedur penilaian kelayakan susu yang akan dikonsumsi melalui buku non-teks. Analisis kualitas fisika susu sapi yang dilakukan meliputi uji didih, uji alkohol, dan uji berat jenis sedangkan analisis kualitas kimia susu sapi yang dilakukan meliputi uji pH dan uji kadar lemak. Pengembangan buku non-teks dilakukan dengan menggunakan model pengembangan R2D2 (Reflective, Recursive, Design, and Development). Berdasarkan hasil penelitian diketahui bahwa sampel susu sapi dari industri susu A dan industri susu B memiliki kualitas fisika dan kimia yang sesuai dengan standar kualitas susu yang aman untuk dikonsumsi menurut SNI dan Codex. Hasil rata-rata validasi produk buku non-teks yang dikembangkan sebesar 94.84 persen dari ketiga validator. Dengan demikian produk buku non-teks tersebut sangat layak digunakan sebagai buku non-teks, khususnya buku non-teks untuk pengayaan pengetahuan.

Abstract. This study aims to determine the physical and chemical quality of cow's milk produced in Jember and provide an appropriate education for the community regarding the procedure for assessing the feasibility of milk to be consumed through non-text books. The analysis of the physical quality of cow's milk includes boiling test, alcohol test, and specific gravity test, while the chemical quality analysis of cow's milk includes pH test and fat content test. The development of non-text books is carried out using the R2D2 (Reflective, Recursive, Design, and Development) development model. Based on the results of the study, it is known that samples of cow's milk from dairy industry A and milk industry B have physical and chemical qualities that are in accordance with milk quality standards that are safe for consumption according to SNI and Codex. The average result of the validation of non-textbook products developed was 94.84 percent from the three validators. Thus, the non-textbook product is very suitable to be used as a non-textbook, especially non-text books for knowledge enrichment.


Keywords


Milk; quality; physics; chemistry; non-text books

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DOI: http://dx.doi.org/10.17977/um052v12i2p136-145

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