DAFTAR ISI

Bab

Halaman
KATA PENGANTAR......................................................................i
DAFTAR ISI...................................................................................ii
DAFTAR TABEL..........................................................................iii
DAFTAR ILUSTRASI .................................................................iv

I PENDAHULUAN
1.1 Latar Belakang........................................................................1
1.2 Maksud dan Tujuan.................................................................1
II

PEMBAHASAN DAN DISKUSI

2.1

Pengertian Karkas dan Daging................................................2

2.1.1 Pengertian Karkas..........................................................2
2.1.2 Pengertian Daging..........................................................3

2.2

Sifat Fisik Daging...................................................................3

2.3

Sifat Kimia Daging.................................................................6

2.3.1 Sifat Biokimia Daging..................................................10

III
3.1

KESIMPULAN DAN SARAN

Kesimpulan..................................................................................13
DAFTAR PUSTAKA....................................................................14

DAFTAR TABEL
Nomor

Halaman

1. Komposisi kimia daging rendah lemak dari berbagai spesies ternak......6

2. Komposisi kimiawi relatif otot skeletal mammalia.................................7

DAFTAR ILUSTRASI
Nomor

Halaman

1. Diagram Alur Glikolisis.............................................................12