Halaman
HALAMAN JUDUL ........................................................................................ i
LEMBAR PENGESAHAN ............................................................................. ii
LEMBAR PENGUJIAN ..................................................................................iii
KATA PENGANTAR ......................................................................................iv
RINGKASAN ..................................................................................................vi
ABSTRAK .......................................................................................................viii
DAFTAR ISI .................................................................................................... x
DAFTAR TABEL ............................................................................................ xiii
DAFTAR GAMBAR ....................................................................................... xiv
DAFTAR LAMPIRAN.....................................................................................xv
BAB 1 PENDAHULUAN ...............................................................................1
1.1 Latar Belakang Masalah ...................................................................1
1.2 Rumusan Masalah .............................................................................3
1.3 Tujuan Penelitian ..............................................................................3
1.4 Manfaat Penelitian ............................................................................3
BAB 2 TINJAUAN PUSTAKA .......................................................................5
2.1 Makanan ............................................................................................5
2.1.1 Makanan Keripik .....................................................................6
2.2 Kontaminasi Kimiawi Makanan .......................................................6
2.3 Akrilamida .........................................................................................8
2.3.1 Sifat Fisikokimia Akrilamida ...................................................8
2.3.2 Kegunaan Umum Akrilamida .................................................9
2.3.3 Farmakokinetika Akrilamida ...................................................10
2.3.4 Toksisitas Akrilamida ...............................................................11
2.3.5 Kadar Akrilamida dalam Berbagai Makanan ...........................12
2.4 Proses Penggorengan ........................................................................13
2.4.1 Mekanisme Terbentuknya Akrilamida dalam Makanan yang
Digoreng ..................................................................................13
2.4.1 Faktor Lain dari Makanan yang Mempengaruhi
Pembentukan Akrilamida .........................................................16
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11
DAFTAR TABEL
Tabel
Halaman
12
DAFTAR GAMBAR
Gambar
Halaman
13
Alir
DAFTAR LAMPIRAN
Lampiran
Halaman
Upaya
14
15