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DAFTAR ISI

Hal
KATA PENGANTAR ................................................................................... i
DAFTAR ISI ................................................................................................... ii
PENDAHULUAN
Latar Belakang ................................................................................................. 1
Tujuan Penelitian ............................................................................................. 3
TINJAUAN PUSTAKA
Buah Naga ........................................................................................................ 4
Bolu Kukus ...................................................................................................... 6
Tepung Terigu .................................................................................................. 7
Uji organoleptik ............................................................................................... 7-9
METODE PENELITIAN
Flowchart Bolu Naga ....................................................................................... 10
HASIL DAN PEMBAHASAN
Hasil ................................................................................................................. 11
Pembahasan ...................................................................................................... 12
Kesimpulan ..................................................................................................... 17
Daftar Pustaka ................................................................................................ 19
Dokumentasi ................................................................................................... 20