Daftar Isi

TINJAUAN MATA KULIAH ...........................................................

MODUL 1: PENGETAHUAN BAHAN DAGING DAN UNGGAS

Kegiatan Belajar 1:
Sumber, Teknik Pemotongan dan Bagian-bagian Karkas Daging
serta Unggas ......................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 1 ................................

1.1

1.2
1.23
1.23
1.24

Kegiatan Belajar 2:
Fisiologi-Komposisi Daging dan Unggas ........................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 2 ................................

1.27
1.37
1.37
1.38

Kegiatan Belajar 3:
Pelayanan dan Penanganan Daging dan Unggas Pasca Mortem ........
Latihan ................................................................................................
Rangkuman .........................................................................................
Tes Formatif 3 ....................................................................................

1.41
1.56
1.57
1.58

KUNCI JAWABAN TES FORMATIF .............................................

DAFTAR PUSTAKA ........................................................................

1.61
1.62

MODUL 2: MUTU DAN HASIL OLAHAN DAGING DAN

UNGGAS
Kegiatan Belajar 1:
Mutu Daging ....................................................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 1 ................................

2.1
2.2
2.15
2.15
2.16

Kegiatan Belajar 2:
Produk Hasil Olahan Daging .............................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 2 ................................

2.18
2.40
2.40
2.41

MODUL 3: PENGETAHUAN BAHAN: SUSU

Kegiatan Belajar 1:
Komposisi Kimia dan Sifat Fisik Susu .............................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 1 ................................

3.1
3.3
3.16
3.17
3.18

Kegiatan Belajar 2:
Mikrobiologi Susu .............................................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 2 ................................

3.20
3.30
3.32
3.32

Kegiatan Belajar 3:
Produk Hasil Olahan ..........................................................................
Latihan ...............................................................................................
Rangkuman ........................................................................................
Tes Formatif 3 ....................................................................................

3.34
3.41
3.42
3.42

KUNCI JAWABAN TES FORMATIF .............................................

DAFTAR PUSTAKA ........................................................................

3.45
3.46

MODUL 4: PENGETAHUAN BAHAN: TELUR

Kegiatan Belajar 1:
Struktur dan Komposisi Telur ...........................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 1 ................................

4.1
4.2
4.11
4.12
4.12

Kegiatan Belajar 2:
Pengawasan Mutu Telur .....................................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 2 ................................

4.15
4.18
4.18
4.19

Kegiatan Belajar 3:
Sifat Fisiko-Kimia Telur ....................................................................
Latihan ................................................................................................
Rangkuman .........................................................................................
Tes Formatif 3 ....................................................................................

4.21
4.23
4.24
4.25

Kegiatan Belajar 4:
Pasca Panen dan Pengawetan Telur Utuh ..........................................
Latihan ................................................................................................
Rangkuman .........................................................................................
Tes Formatif 4 ....................................................................................

4.27
4.34
4.35
4.35

Kegiatan Belajar 5:
Produk-produk Olahan Telur .............................................................
Latihan ................................................................................................
Rangkuman .........................................................................................
Tes Formatif 5 ....................................................................................

4.38
4.42
4.42
4.43

KUNCI JAWABAN TES FORMATIF .............................................

DAFTAR PUSTAKA ........................................................................

4.46
4.47

MODUL 5: PENGETAHUAN BAHAN: HASIL PERIKANAN (1)

Kegiatan Belajar 1:
Jenis-jenis Hasil Perikanan ................................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 1 ................................

5.1
5.2
5.8
5.9
5.10

Kegiatan Belajar 2:
Sifat dan Komposisi Hasil Perikanan ................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 2 ................................

5.12
5.22
5.23
5.25

Kegiatan Belajar 3:
Struktur Anatomi dan Histologi Ikan .................................................
Latihan ...............................................................................................
Rangkuman .........................................................................................
Tes Formatif 3 ....................................................................................

5.28
5.31
5.32
5.33

Kegiatan Belajar 4:
Mutu Ikan dan Faktor yang Mempengaruhi .......................................
Latihan ................................................................................................
Rangkuman .........................................................................................
Tes Formatif 4 ....................................................................................

5.35
5.53
5.54
5.56

KUNCI JAWABAN TES FORMATIF .............................................

DAFTAR PUSTAKA ........................................................................

5.59
5.60

MODUL 6: PENGETAHUAN BAHAN: HASIL PERIKANAN (2)

Kegiatan Belajar 1:
Perubahan Pasca Panen Ikan .............................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 1 ................................

6.1
6.2
6.5
6.5
6.6

Kegiatan Belajar 2:
Penanganan Ikan Segar .....................................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 2 ................................

6.8
6.15
6.15
6.16

Kegiatan Belajar 3:
Produk Olahan Ikan Tradisional .........................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 3 ................................

6.19
6.23
6.24
6.25

Kegiatan Belajar 4:
Perubahan Pasca Panen Ikan ..............................................................
Latihan ...............................
Rangkuman ....................................
Tes Formatif 4 ................................

6.27
6.37
6.38
6.40

KUNCI JAWABAN TES FORMATIF .............................................

DAFTAR PUSTAKA ........................................................................

6.42
6.43