DAFTAR ISI

Halaman

HALAMAN PERSETUJUAN........................................................................ii

KATA PENGANTAR...................................................................................iii

DAFTAR ISI................................................................................................iv

DAFTAR TABEL.........................................................................................vi

DAFTAR GAMBAR....................................................................................vii

DAFTAR LAMPIRAN.................................................................................viii

BAB I PENDAHULUAN

A. Latar Belakang...........................................................................1
B. Rumusan Masalah.....................................................................2
C. Tujuan .......................................................................................2
D. Manfaat ....................................................................................3

BAB II TINJAUAN PUSTAKA

A. Diet Penyakit Jantung................................................................4

B. Tujuan Diet................................................................................4
C. Syarat Diet ................................................................................4
D. Jenis Diet Dan Indikasi Pemberian............................................5
1. Diet Jantung I ......................................................................5
2. Diet Jantung II .....................................................................5
3. Diet Jantung III ....................................................................5
4. Diet Jantung IV ....................................................................6
E. Bahan Makanan Yang Di Anjurkan Dan Tidak Di Anjurkan......6
F. Pengembangan Resep .............................................................7
1. Pengertian ...........................................................................7
2. Tujuan .................................................................................7
3. Pengembangan Resep Untuk Rumah Sakit........................7
4. Tahap Pengembangan Resep.............................................8

BAB III METODE PENELITIAN

A. Lokasi Dan Waktu Pelaksanaan..............................................9

B. Populasi ...................................................................................9
C. Sampe .....................................................................................9
D. Resep ......................................................................................9
E. Alat .........................................................................................11

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 F. Anggaran Biaya........................................................................11
G. Parameter Yang Dinilai.............................................................12
H. Evaluasi ...................................................................................12

BAB IV HASIL DAN PEMBAHASAN

A. Hasil ........................................................................................13
B. Pembahasan ...........................................................................13
C. Analisa Zat Gizi .......................................................................13
D. Analisi Komposisi ....................................................................14
E. Analisis Harga Per Porsi..........................................................14
F. Analisis Warna.........................................................................14
G. Analisis Bentuk/Tampilan ........................................................15
H. Analisis Tekstur .......................................................................15
I. Analisis Aroma ........................................................................16
J. Analisis Rasa ..........................................................................16

BAB V KESIMPULAN DAN SARAN

A. Kesimpulan .............................................................................17
B. Saran ......................................................................................18

Daftar Pustaka .........................................................................................19

Lampiran ..................................................................................................20

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 DAFTAR TABEL

No. Halaman

1. Tabel Bahan Makanan Yang Dianjurkan Dan Tidak Dianjurkan..........6

2. Tabel Alat............................................................................................11
3. Tabel Anggaran..................................................................................11
4. Tabel Uji Kesukaan/ uji Hedonik Modifikasi Resep............................20

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 DAFTAR GAMBAR

No. Halaman

1. Analisis Warna....................................................................................14
2. Analisis Bentuk/Tampilan ..................................................................15
3. Analisis Tekstur .................................................................................15
4. Analisi Aroma ....................................................................................16
5. Analisis Rasa ....................................................................................16
6. Puding Agar Buah Pepaya Saus Pepaya..........................................21

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 DAFTAR LAMPIRAN

No. Halaman

1. Formulir Uji Kesukaan/Uji Hedonik Modifikasi Resep.....................20

2. Puding Agar Buah Pepaya Saus Jeruk .........................................21

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