Edy, Mareta Arisswara (2017) Pengembangan booklet penyuluhan bagi petani buah matoa berdasarkan penelitian pengaruh varietas matoa dan macam gula terhadap kualitas nata de matoa / Mareta Arisswara Edy. Masters thesis, Universitas Negeri Malang.
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ABSTRAK Edy M.A. 2017. Pengembangan Booklet Penyuluhan bagi Petani Buah Matoa berdasarkan Penelitian Pengaruh Varietas Matoa dan Macam Gula terhadap Kualitas Nata de Matoa. Tesis Jurusan Biologi Program Pascasarjana Universitas Negeri Malang. Pembimbing (I) Prof. Dr. Dra. Utami Sri Hastuti M.Pd (II) Dr. Abdul Gofur M.Si. Kata kunci booklet varietas matoa macam gula kualitas nata de matoa Buah matoa (Pometia pinnata) merupakan buah khas daerah Papua yang sekarang telah dikembangkan di Kecamatan Sukorejo Kabupaten Pasuruan tetapi belum diolah secara maksimal.Penelitian ini bertujuan untuk menganalisis (1) pengaruh varietas buah matoa terhadap tebal berat dan kadar serat (2) penngaruh macam gula terhadap tebal berat dan kadar serat (3) pengaruh interaksi antara varietas matoa terhadap berat tebal dan kadar serat (4) menghasilkan booklet penyuluhan tentang pembuatan nata de matoa berdasarkan hasil penelitian eksperimen. Penelitian ini terdiri dari 2 tahap yaitu (1) tahap I penelitian eksperimen penelitian ini menggunakan acak lengkap dengan 2 variabel bebas yaitu varietas matoa dan macam gula. Variabel terikat yaitu tebal berat dan kadar serat. Perlakuan diulang sebanyak 4 kali. Hasil penelitian dianalisis menggunakan analisis varian ganda dan dilanjutkan dengan uji DMRT 5% (2) tahap II penelitian pengembangan penelitian ini menggunakan model pengembangan Hannafin dan Peck (1988) yang disesuaikan dengan kebutuhan pengembang. Booklet yang dikembangkan divalidasi oleh 2 ahli materi dan 1 ahli media serta dilakukan uji keterbacaan oleh 15 petani buah matoa. Booklet yang susun berisi 3 materi utama yaitu materi pendahuluan materi utama dan materi pelengkap. Booklet memiliki tingkat validitas materi sebesar 97 72% (sangat valid) validitas media sebesar 96 62% (sangat valid) dan tingkat keterbacaan sebesar 96 89% (sangat tinggi). Simpulan penelitian ini (1) varietas matoa berpengaruh terhadap tebal berat dan kadar serat (2) macam gula berpengaruh terhadap tebal berat dan kadar serat (3) interaksi antara varietas matoa dan macam gula berpengaruh terhadap berat tebal dan kadar serat dan (4) telah disusun booklet berjudul Nata de Matoa Makanan Fermentasi yang Sehat dan Kaya Serat yang valid dan layak digunakan. ABSTRACT Edy M.A. 2017. Development of Booklet for Matoa Fruit Farmers based On Effect of Matoa Varieties and Sugar Sorts to Quality of Nata de Matoa. Thesis. Post-Graduate in Biology Departement at State University of Malang. Supervisor (I) Prof. Dr. Dra. Utami Sri Hastuti M.Pd (II) Dr. Abdul Gofur M.Si. Keywords booklet matoa varieties sugar sorts quality of nata de matoa Matoa fruits (Pometia pinnata) is one of papua typical fruit that is now developed in Sukorejo District- Pasuruan Regency but not processed optimally. The aims of this research are to analysis (1) effect of matoa varieties on thick weight and fiber content (2) effect of sugar sorts on thick weight and fiber content (3) effect of interaction between matoa varieties and sugar sorts on thick weight and fiber content (4) to produce a booklet about making nata from matoa fruit for matoa farmers based on experiment research. The research consist of two part (1) Part I experiment research the experiment research used random grup design with 2 independent variable that is matoa varieties and sugar sorts. The dependent variable is thick weight and fiber content in nata de matoa. Treatment repeated in 4 times. The result of the research is analyzed by ANOVA two ways and continued at 5% DMRT (2) Part II development research adapted from Hannafin and Peck design (1988). The booklet validation was done by 2 material experts and learning media expert as well as the readability test by 15 matoa fruit farmer. Booklet contains 3 material that is preliminary material main material and complementary material. The results of material validity was 97 72% (very valid) learning media validity was 96 62% (very valid) and readability level was 96 89% (very high). The conclutions of this study are (1) matoa varieties have effect on thick weight and fiber content (2) Sugar sorts have effect on thick weight and fiber content (3) interaction between matoa varieties and sugar sorts have effect on thick weight and fiber content and (4) The Booklet Nata de Matoa Feemented Foods are Healthy and Rich Fiber is valid and worthy to use.
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Matematika dan IPA (FMIPA) > Departemen Biologi (BIO) > S2 Pendidikan Biologi |
| Depositing User: | library UM |
| Date Deposited: | 20 Jun 2017 04:29 |
| Last Modified: | 09 Sep 2017 03:00 |
| URI: | http://repository.um.ac.id/id/eprint/60699 |
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