DAFTAR ISI

Halaman

KATA PENGANTAR…………………………………………………………i
DAFTAR ISI ...................................................................................................... ii
DAFTAR TABEL ............................................................................................. iv
BAB I PENDAHULUAN .................................................................................. 1
1.1 Latar Belakang ........................................................................................ 1
1.2 Rumusan Masalah ................................................................................... 3
1.3 Tujuan Penulisan ..................................................................................... 3
BAB II TINJAUAN PUSTAKA....................................................................... 4
2.1 Proses Produksi Tahu .............................................................................. 4
2.2 Kacang Kedelai ....................................................................................... 6
2.3 Tahu......................................................................................................... 8
2.4 Limbah Industri Tahu .............................................................................. 8
2.4.1 Ampas Tahu .................................................................................. 9
2.4.2 Karakteristik Limbah Industri Tahu ............................................. 10
2.5 Proses Pembuatan Tempe Gembus ......................................................... 11
2.6 Kandungan Gizi Tempe Gembus ............................................................ 12
2.7 Fermentasi ............................................................................................... 13
BAB III METODOLOGI PERCOBAAN ....................................................... 15
3.1 Informasi Pelaksanaan ............................................................................ 15
3.2 Alat dan Bahan ........................................................................................ 15
3.3 Prosedur Percobaan ................................................................................. 16
3.3.1 Pembuatan Tempe Gembus............................................................ 16
3.3.2 Penetapan Kadar Air ...................................................................... 17
3.3.3 Penetapan Kadar Abu..................................................................... 17
3.3.3 Penetapan Kadar Protein ................................................................ 18
BAB IV HASIL DAN PEMBAHASAN .......................................................... 20
4.1 Data Pengamatan dan Pembahasan ......................................................... 20
4.2 Pengolahan Tempe Gembus .................................................................... 25

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BAB V PENUTUP…. ........................................................................................ 27
5.1 Kesimpulan ............................................................................................. 27
5.2 Saran ........................................................................................................ 27
DAFTAR PUSTAKA ........................................................................................ 28
LAMPIRAN

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 DAFTAR TABEL

Nomor Halaman

1. Klasifikasi Kacang Kedelai. ...................................................................... 7

2. Kandungan Zat Gizi Kedelai ..................................................................... 7
3. Komposisi Kimia Ampas Tahu Kering ................................................... 10
4. Kandungan Gizi Tempe Gembus ............................................................ 13

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