Page 29 - E-MODUL IPA BERBASIS POTENSI LOKAL PUGER "ZAT DAN PERUBAHANNYA"

AKTIVITAS 2.2

2. Periksa sumber dari bahan-bahan yang digunakan. Apakah kedelai
dan jagung yang digunakan berasal dari petani lokal, pasar
tradisional, atau pengepul?
Jawab
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3. Catat kualitas bahan-bahan tersebut (misalnya, ukuran biji, warna,
dan kondisi fisik) dan bagaimana kualitasnya dapat mempengaruhi
hasil akhir tempe .
Jawab

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4. Setelah tempe selesai diproses, amati hasil akhir dari produk
tersebut. Apakah tempe tersebut memiliki tekstur, warna, dan aroma
yang sesuai dengan standar tempe?

Jawab
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5. Bagaimana kesimpulan yang dapat diambil dari kegiatan yang telah
dilakukan?
Jawab

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