Development of an entrepreneurship teaching module based on research on the use of white langquas (Alpinia galanga) on the quality of nata de coco

Abstract

This research aims to determine the effectiveness of white galangal (Alpinia galanga) on the quality of Nata de Coco and the development of modules as teaching materials for craft and entrepreneurship subjects in high school. The research methods used are experimentation and development. The experimental research used a Completely Randomized Design (CRD) pattern with 6 treatments and 4 replications. Treatments used white galangal extract with concentrations of 5%, 10%, 15%, 20%, 25%, and controls using distilled water. The parameters measured include water content, microbial test, and organoleptic test. For organoleptic test uses a hedonic scale. Research on developing teaching modules uses the Research and Development (R&D) method referring to the 4-D Model, namely the Define, Design, Develop, and Disseminate stages. Limited trial subjects were conducted on 10 class X students and implemented in all class X of SMA Negeri 2 Tolitoli. The results of experimental research show that the use of white galangal affects the quality of Nata de Coco (P<0.05), both in water content, bacterial colonies, and organoleptic properties. The results of research on the development of teaching modules show that the average value of expert validation results is 93.85%, validation the teacher gets a mark of 99.04%, and students got an average score of 91.19%. These results show that the teaching module for making Nata de Coco is very suitable for use in the craft and entrepreneurship learning process.