ABSTRAK ........................................................................................................
ii
vi
BAB I PENDAHULUAN
A. Latar Belakang Penelitian ...............................................................
E. Tujuan ..............................................................................................
G. Asumsi .............................................................................................
H. Hipotesis ..........................................................................................
B.
Angkak ............................................................................................ 12
C.
34
37
38
Halaman
Spora Monascus purpureus
2.2
2.3
10
2.5
11
2.6
Serbuk Angkak
13
3.1
25
3.2
26
3.3
26
Mikroskop
3.4
27
3.5
27
3.6
29
3.7
Kondisi Fermentasi
31
3.8
Alur Penelitian
33
4.1
34
4.2
35
4.3
36
4.4
36
4.5
37
4.6
39
4.7
41
42
4.9
43
48
DAFTAR TABEL
Tabel
2.1
Halaman
Perbandingan Kandungan Nutrisi Biji Nangka Per 100
17
gram
3.1
20
3.2
Alat
22
3.3
Bahan Penelitian
23
4.1
37
4.2
39
4.3
41
4.4
44
vii
DAFTAR LAMPIRAN
viii
Lampiran
I
II
Halaman
Hasil Pengolahan Data
1.1 Hasil Uji Normalitas
55
56
57
58
59
60
Dokumentasi Penelitian
2.1 Gambar Tepung Buji Nangka Yang Diinokulasikan
64
64
65
65
III
66
67
67
67
ix