DAFTAR ISI

Halaman
KATA PENGANTAR ............................................................................ i
DAFTAR ISI ........................................................................................... ii
DAFTAR TABEL ................................................................................... iv
BAB 1. PENDAHULUAN
1.1. Latar Belakang .................................................................................. 1
1.2. Tujuan ............................................................................................... 2
BAB 2. TINJAUAN PUSTAKA
2.1. Nanas (Ananas comosus Merr) .......................................................... 4
2.2. Proses Pembuatan Nanas dalam Kaleng ............................................ 9
2.2.1. Pemanenan ............................................................................... 9
2.2.2. Pencucian ................................................................................. 9
2.2.3. Sortasi ...................................................................................... 9
2.2.4. Pengupasan .............................................................................. 10
2.2.5. Preparasi ................................................................................... 10
2.2.6. Blanching ................................................................................. 10
2.2.7. Pengisian .................................................................................. 10
2.2.8. Exhausting................................................................................ 11
2.2.9. Penutupan Kaleng (Sealing) .................................................... 11
2.2.10. Processing (Sterilisasi) .......................................................... 11
2.2.11. Pendinginan ............................................................................ 12
2.2.12. Penyimpanan .......................................................................... 12
2.3. Kemasan Kaleng ................................................................................ 12
BAB 3. PELAKSANAAN PRAKTIK LAPANGAN
3.1. Tempat dan Waktu ............................................................................. 14
3.2. Metode Pelaksanaan ........................................................................... 14
3.2.1. Metode Wawancara (Interview)............................................... 14
3.2.2. Metode Pengamatan (Observasi) ............................................. 14
3.2.3. Metode Studi Pustaka .............................................................. 14
3.3. Jadwal Kegiatan ................................................................................. 14

Universitas Sriwijaya | ii
 3.3.1. Tahap Pertama ......................................................................... 14
3.3.2. Tahap Kedua ............................................................................ 15
3.3.3. Tahap Ketiga ............................................................................ 15
BAB 4. SISTEMATIKA PENULISAN ................................................. 16
DAFTAR PUSTAKA ............................................................................. 18

Universitas Sriwijaya | iii

 DAFTAR TABEL

Halaman
Tabel 1. Kandungan Zat Gizi pada 100 gram Buah Nanas ....................... 7
Tabel 2. Syarat Mutu Nanas dalam Kaleng yang Baik ............................. 8

Universitas Sriwijaya | iv