DAFTAR ISI

KATA PENGANTAR

1. PENDAHULUAN....................................................................................1
1.1 Latar Belakang ..................................................................................1
1.2 Perumusan masalah. ..............................................................................1
1.3 Tujuan Penelitian..................................................................................2
1.4 Manfaat Penelitian..................................................................................2
II. TINJAUAN PUSTAKA..........................................................................
2.1 Edible Coating........................................................................................3
2.2 Singkong.................................................................................................4
2.2.1 Botani Singkong.............................................................................4
2.2.2 Komposisi Kimia ...........................................................................6
2.2.3 Pati Singkong.................................................................................7
2.2.4 Kadar Amilosa dan Amilopektin....................................................9
2.3. Daging.......................................................................................11 2.4
Bahan Pendukung.........................................................................................12
2.4.1 Plasticizer ...........................................................................................12
2.4.2 CMC.......................................................................14
2.4.3 Asam Lemak Stearat..........................................................................15
2.4.4 Asam Askorbat......................................................................16

III. METODOLOGI PENELITIAN ...........................................................

3.1. Bahan Dan Peralatan ................................................................17
3.2 Rancangan Percobaan...........................................................................17
3.2.1 Pembuatan pati singkong............................................................. 17
3.2.2 Pembuatan Edible Coating...........................................................19
IV ANGGARAN BIAYA...........................................................................21