DAFTAR ISI

Daftar Isi ......................................................................................................... i

Daftar Tabel.................................................................................................... iii
Daftar Gambar ............................................................................................... iv
Daftar Lampiran ............................................................................................ v
Daftar Singkatan ............................................................................................ vi

BAB 1. PENDAHULUAN ............................................................................ 1

1.1 Latar Belakang Masalah ............................................................... 1
1.2 Rumusan Masalah......................................................................... 5
1.3 Pertanyaan Penelitian ................................................................... 5
1.4 Tujuan Penelitian .......................................................................... 6
1.4.1 Tujuan umum ....................................................................... 6
1.4.2 Tujuan khusus ...................................................................... 6
1.5 Manfaat Penelitian ........................................................................ 6
1.5.1 Manfaat teoritis .................................................................... 6
1.5.2 Manfaat praktis .................................................................... 7

BAB 2. TINJAUAN PUSTAKA ................................................................... 8

2.1 Tahu .............................................................................................. 8
2.1.1 Definisi tahu ......................................................................... 8
2.1.2 Cara Pembuatan tahu ............................................................ 9
2.1.3 Standar mutu ........................................................................ 11
2.2 Boraks ........................................................................................... 16
2.2.1 Definisi boraks ..................................................................... 16
2.2.2 Karakteristik boraks ............................................................. 16
2.2.3 Stabilitas dan reaktivitas boraks .......................................... 17
2.2.4 Kegunaan boraks ................................................................. 18
2.2.5 Pengawet boraks pada makanan .......................................... 18
2.2.6 Farmakokinetik .................................................................... 19
2.2.7 Bahaya boraks bagi kesehatan ............................................. 20
2.2.8 Pengujian boraks dan asam borat pada pangan ................... 23
2.3 Kerangka Teori ............................................................................. 27

BAB 3. KERANGKA KONSEPTUAL PENELITIAN .............................. 28

3.1 Kerangka Konseptual ................................................................... 28

BAB 4. METODE PENELITIAN ................................................................. 29

4.1 Jenis Penelitian ............................................................................. 29

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 4.2 Lokasi danWaktu Penelitian ......................................................... 29
4.2.1 Lokasi penelitian ................................................................. 29
4.2.2 Waktu penelitian .................................................................. 29
4.3 Populasi, Sampel, dan Teknik Pengambilan Sampel ................... 29
4.3.1 Populasi penelitian ............................................................... 29
4.3.2 Sampel penelitian ................................................................ 30
4.3.3 Cara pengambilan sampel .................................................... 31
4.4 Metode Pengumpulan Data .......................................................... 31
4.5 Definisi Operasional ..................................................................... 32
4.6 Alur Penelitian .............................................................................. 33
4.7 Bahan Penelitian ........................................................................... 33
4.8 Instrumen Penelitian .................................................................... 33
4.8.1 Uji kualitatif......................................................................... 33
4.9 Pengolahan dan Analisa Data ....................................................... 35

DAFTAR PUSTAKA .................................................................................... 36

LAMPIRAN .................................................................................................... 40

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 DAFTAR TABEL

Tabel 2.1 Syarat Mutu Kedelai ........................................................................ 13

Tabel 2.2 Syarat Mutu Tahu............................................................................. 14
Tabel 2.3 Komposisi Gizi Pada 100g Tahu Segar ........................................... 15
Tabel 2.4 Komposisi Zat Gizi Kedelai per 100 g Bahan ................................. 15
Tabel 2.5 Stabilitas dan Reaktivitas Boraks. .................................................... 17
Tabel 4.1 Definisi Operasional ........................................................................ 32

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 DAFTAR GAMBAR

Gambar 2.1 Tampilan Tahu ............................................................................. 12

Gambar 2.2 Struktur Kimia Boraks ................................................................. 16
Gambar 2.3 Tampilan Boraks .......................................................................... 17
Gambar 2.4 Kerangka Teori............................................................................. 27
Gambar 3.1 Kerangka Konseptual ................................................................... 28

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 DAFTAR LAMPIRAN

Lampiran 1 Bahan yang Dilarang Digunakan sebagai BTP ............................ 40

Lampiran 2 Daftar Nama Perusahaan Tahu di Kota Lhokseumawe ................ 41

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 DAFTAR SINGKATAN

Baristand : Balai Riset dan Standardisasi Industri

BKPD : Badan Ketahanan Pangan Daerah
BM : Berat Molekul
BPOM : Badan Pengawas Obat dan Makanan
BPS : BadanPusat Statistik
BPS Susenas : Badan Pusat Statistik Survei Soasial Ekonomi Nasional
BTP ` : Bahan Tambahan Pangan
Depkes RI : Departemen Kesehatan Republik Indonesia
DKP : Dewan Ketahanan Pangan
MSG : Monosodium glutamat
PP : Peraturan Pemerintah
SIKerNas : Sentra Informasi Keracunan Nasional
SNI : Standar Nasional Indonesia
SII : Standar Industri Indonesia
SS : Sistem Saraf
WHO : World Health Organization
NOAEL : No Observed AdverseEffect Level
PNC : Preventive and Care
SM : Sebelum Masehi

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