Effect of Kecapi Fruit Juice (Sandoricum koetjape (Burm.f. Merr) Concentration on Fruitghurt Quality as a Conventional Biotechnology LKPD Design

Fruitghurt is a fermented milk product enriched with fruit components such as fruit juice to enhance nutritional value and flavor. One fruit with potential for use in Fruitghurt production is the kecapi fruit (Sandoricum koetjape (Burm.f.) Merr), which can be found in the vicinity of Riau University. This study aimed to develop a Student Worksheet (LKPD) as a teaching resource for conventional biotechnology in Grade X high school, incorporating quantitative research findings obtained through an experimental method using a Completely Randomized Design (CRD) with a single factor 5x3 layout (resulting in 15 treatments). The optimal result was observed in treatment P4 (20% kecapi fruit juice), characterized by a very thick texture, a darkish white color, a sour taste, and a "like" rating on the hedonic scale. The worksheet was developed using the ADDIE model, covering the analysis, design, and development stages. Validation results indicate that the worksheet is suitable for use in teaching conventional biotechnology to Grade X high school students.