Daftar Isi Proposal Dodol.docx

DAFTAR ISI

Halaman HALAMAN JUDUL LEMBAR PERSETUJUAN PEMBIMBING .............................................. i KATA PENGANTAR .................................................................................... ii DAFTAR ISI ................................................................................................. iii DAFTAR GAMBAR .................................................................................... iv DAFTAR TABEL ......................................................................................... v BAB I PENDAHULUAN .............................................................................. 1 1.1 Latar Belakang ................................................................................... 1 1.2 Rumusan Masalah ............................................................................. 2 1.3 Tujuan ................................................................................................ 2 1.4 Manfaat .............................................................................................. 2 BAB II TINJAUAN PUSTAKA .................................................................. 2.1 Selai ................................................................................................... 2.2 Sirsak .................................................................................................. 2.3 Gula ....................................................................................................

3 3 4 7

BAB III METODE PENELITIAN .............................................................. 8 3.1 Waktu dan Tempat ............................................................................ 8 3.2 Alat dan Bahan .................................................................................. 8 3.2.1 Alat ........................................................................................... 8 3.2.2 Bahan ........................................................................................ 8 3.3 Prosedur Kerja .................................................................................... 8 3.4 Parameter Yang Diuji .......................................................................... 9 3.4.1 Analisi Organoleptik ................................................................ 9 3.4.2 Analisis Kadar pH .................................................................. 10 3.4.3 Analisis Kadar Vitamin C ...................................................... 11 3.4.4 Kadar Air ................................................................................ 11 3.4.5 Kadar Viskositas ...................................................................... 12 3.5 Analisis Data ..................................................................................... 12 DAFTAR PUSTAKA ................................................................................... 14

iii