Analisis Mikrobiologi dan Uji Organoleptik Produk Crispy Ikan Tipis Ba Lamok Khas Tarakan serta Potensi Penerapan pada Pembelajaran Biologi
This research purpose was to determine the quality of a local product typical of Tarakan City, namely the crispy thin fish ba lamok product which could be seen from the aspect of microbiological tests and organoleptic tests. Based on the results of this research, the number of microbial contamination results in the microbiological test was 043-105 colonies/gram and in the organoleptic test the result was 90 on a scale of 100. Based on the results of the microbiological and organoleptic tests, the crispy thin fish ba lamok product was the number of total plate (ALT) did not exceed the maximum limit of Indonesian national standards and the product had good/attractive criteria, meaning the product was still well received by the public and the product was not identified as contaminated. Not only as a local benefit in improving the economy, but local products also had potential in education through their connection, they could be integrated into student learning activities at school where students could recognize the local potential they had and this could be included in Biology learning.