DAFTAR ISI

SAMPUL ......................................................................................................
KATA PENGANTAR ................................................................................. II
DAFTAR ISI .............................................................................................. III

BAB I. PENDAHULUAN ........................................................................... 1

1.1 Latar Belakang ................................................................................... 1
1.2 Ruang Lingkup Masalah ..................................................................... 2
1.3 Tujuan Penulisan Makalah ................................................................. 2

BAB II. PEMBAHASAN ............................................................................ 4

2.1 Definisi Bahan Pengawet ................................................................... 4
2.2 Jjenis Bahan Pengawet Makanan dan Penggunaanya ....................... 5
2.3 Dampak Positif dan Negatif dari Bahan Pengawet.............................. 7
2.3.1 Dampak Positif

............................................................... 7

2.3.2 Dampak Negatif ........................................................................ 8

2.4 Jenis-jenis Pengawetan ...................................................................... 9
2.4.1 Secara Alamiah ........................................................................ 9
A. Pendinginan ......................................................................... 9
B. Pengeringan....................................................................... 10
C.Pengemasan....................................................................... 10
D. Pengalengan...................................................................... 11
E. Penggunaan Bahan Kimia .................................................. 11
F. Pemanasan ........................................................................ 12
2.4.2 Secara Kimiawi ....................................................................... 12
A. Fermentasi ......................................................................... 13

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B. Teknik Iradiasi .................................................................... 14

BAB III. PENUTUP .................................................................................. 16

3.1 Kesimpulan ...................................................................................... 16
3.2 Saran ............................................................................................... 17

DAFTAR PUSTAKA .............................................................................. 18

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