KATA PENGANTAR

Puji syukur dipanjatkan kehadirat Allah SWT. Berkat rahmat dan karunia
Nya, penulisan laporan mata kuliah Ilmu Bahan Makanan Dasar dengan judul
“Karakteristik Minyak Goreng dan Margarin” dapat diselesaikan. Laporan ini
disusun sebagai bukti tertulis setiap selesai melakukan praktikum.

Dalam penulisan laporan ini tentu ada beberapa pihak yang ikut berperan
aktif dalam merampungkan laporan ini. Oleh karena itu penulis mengucapkan
banyak terimakasih kepada semua pihak yang telah membantu dalam
menyelesaikan laporan ini.

Penulis menyadari bahwa penulisan laporan ini masih belum sempurna,

untuk itu kami harapkan kritik dan saran ke arah yang membangun. Semoga
bermanfaat bagi semua pihak yang membutuhkan.

Jember, 22 November 2014

Penulis

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 DAFTAR ISI

Kata Pengantar .................................................................................................i

Daftar Isi.......................................................................................................... ii
BAB I PENDAHULUAN .............................................................................. 1
1.1 Latar Belakang ......................................................................................... 1
1.2 Tujuan ....................................................................................................... 2
BAB II TINJAUAN PUSTAKA................................................................... 3
BAB III METODELOGI PRAKTIKUM .................................................. 6
3.1 Klepon Ketan ............................................................................................ 6
3.1.2 Bahan...................................................................................................... 6
3.1.3 Cara Membuat ........................................................................................ 6
3.2 Dawet Ayu ................................................................................................ 6
3.2.1 Bahan ..................................................................................................... 6
3.2.2 Cara Membuat ........................................................................................ 7
3.2.3 Cara Penyajian ....................................................................................... 7
3.3 Sayur Asem Jakarta .................................................................................. 8
3.3.1 Bahan ..................................................................................................... 8
3.3.2 Cara Membuat ........................................................................................ 8
3.4 Pepes Udang .............................................................................................. 9
3.4.1 Bahan (Bumbu Dasar Merah) ................................................................ 9
3.4.2 Bahan (Pepes Udang) ............................................................................. 9
3.4.3 Cara Membuat ........................................................................................ 9
BAB IV HASIL............................................................................................. 10
4.1 Klepon Ketan ........................................................................................... 10
4.2 Dawet Ayu ............................................................................................... 11
4.3 Sayur Asem Jakarta .................................................................................. 12
4.4 Pepes Udang ............................................................................................. 13
BAB V HASIL .............................................................................................. 14
5.1 Klepon Ketan ........................................................................................... 14
5.2 Dawet Ayu ............................................................................................... 14
5.3 Sayur Asem Jakarta .................................................................................. 15
5.4 Pepes Udang ............................................................................................. 16
BAB VI PENUTUP ...................................................................................... 18
6.1 Kesimpulan .............................................................................................. 18
6.2 Saran ......................................................................................................... 18
Daftar Pustaka ................................................................................................ 19

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 DAFTAR TABEL

Tabel Hal
Teks
Tabel 1. Standar Mutu Minyak Goreng ........................................................... 4
Tabel 2. Asam Lemak pada Margarin dan Mentega ........................................ 15
Tabel 3. Hasil Pengamatan Karakteristik Minyak Goreng .............................. 18
Tabel 4. Hasil Pengamatan Karakteristik Margarin ......................................... 15

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