LAPORAN PRAKTIKUM

PENGETAHUAN BAHAN AGROINDUSTRI

PENGAMATAN SIFAT FISIK BUAH DAN SAYURAN

ARJUNANTA GINTING
CGA 118 026
KELOMPOK III

JURUSAN BUDIDAYA PERTANIAN

FAKULTAS PERTANIAN
UNIVERSITAS PALANGKARAYA
2019

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 LEMBAR PENGESAHAN

LAPORAN PRAKTIKUM
PENGETAHUAN BAHAN AGROINDUSTRI
PENGAMATAN SIFAT FISIK BUAH DAN SAYURAN

Telah diperiksa dan disetujui oleh Asisten Praktikum pada:

Hari : ......................
Tanggal : ......................

ASISTEN PRAKTIKUM

MULIANA SITORUS
CGA 117 036

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 DAFTAR ISI

Halaman
LEMBAR PENGESAHAN ........................................................................ ii
DAFTAR ISI ............................................................................................... iii
DAFTAR GAMBAR .................................................................................. iv
DAFTAR TABEL ....................................................................................... v
DAFTAR LAMPIRAN ............................................................................... vi
I.PENDAHULUAN
1.1. Latar Belakang ................................................................................... 1
1.2. Tujuan Praktikum ............................................................................... 1
II.TINJAUAN PUSTAKA
2.1. Sifat Fisik Buah Pisang ................................................................... 2
2.2. Sifat Fisik Buah Jeruk ..................................................................... 2
2.3. Sifat Fisik Terong ............................................................................ 3
2.4. Sifat Fisik Tomat ............................................................................. 3
III.BAHAN DAN METODE
3.1. Waktu dan Tempat .......................................................................... 4
3.2. Alat dan Bahan ................................................................................ 4
3.3. Cara Kerja........................................................................................ 4
IV.HASIL PENGAMATAN
4.1. Hasil Pengamatan ............................................................................ 7
V. PEMBAHASAN
5.1. Warna, Aroma, dan Rasa ............................................................... 9
5.2. Ukuran ............................................................................................ 9
5.3. Berat ............................................................................................... 10
5.4. Bentuk ............................................................................................ 10
5.5. Kekerasan ....................................................................................... 10
5.6. PenampangMelintang ..................................................................... 11
5.7. Bagian yang DapatDimakan .......................................................... 12
VI.PENUTUP
6.1. Kesimpulan ...................................................................................... 14
6.2. Saran ................................................................................................ 15
DAFTAR PUSTAKA

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 DAFTAR GAMBAR

Halaman
Gambar 1. Buah Pisang .............................................................................. 11
Gambar 2. Buah Jeruk ................................................................................. 11
Gambar 3. Buah Tomat… .......................................................................... 12
Gambar 4. Buah Terong .......................................................................... 12

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 DAFTAR TABEL

Halaman
Tabel 1. Data pengamatan fisik buah dan sayuran ...................................... 7
Tabel 2. Bagian yang dapat dimakan dari beberapa
buah dan sayuran........................................................................... 8

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 DAFTAR LAMPIRAN

No Halaman
1. Lembar Kerja ....................................................................................... 17
2. Lembar Acc .......................................................................................... 18

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