OUT LINE

Halaman
LEMBAR PENGESAHAN .........................................................................
KATA PENGANTAR...................................................................................
DAFTAR ISI................................................................................................
DAFTAR TABEL.........................................................................................
DAFTAR GAMBAR....................................................................................
DAFTAR LAMPIRAN..................................................................................

I. PENDAHULUAN
1.1. Latar Belakang ....................................................................................
1.2. Maksud dan Tujuan..............................................................................
1.2.1. Maksud......................................................................................
1.2.2. Tujuan........................................................................................

II. TINJAUAN PUSTAKA

2.1. Mie.......................................................................................................
2.2. Rumput Laut E. cottonii........................................................................
2.3. Tinta Cumi............................................................................................
2.4. Pembuatan Mie Tinta Cumi..................................................................
2.4.1. Formulasi Bahan........................................................................
2.4.1. Kegunaan Bahan.......................................................................
2.4.1. Prosedur Pembuatan.................................................................
2.5. Pengujian Mutu Hasil Perikanan..........................................................
2.6. Persyaratan Mutu Produk Mie Instan...................................................
2.7. Parameter Uji Proksimat......................................................................
2.7.1. Kadar Air....................................................................................
2.7.2. Kadar Abu..................................................................................
2.7.3. Kadar Protein.............................................................................
2.7.4. Kadar Lemak..............................................................................
2.7.5. Karbohidrat.................................................................................

III. METODOLOGI
3.1. Waktu dan Tempat Pelaksanaan..........................................................
3.2. Metode Kerja Praktek Akhir .................................................................
3.3. Sumber dan Jenis Data........................................................................
3.3.1. Sumber Data..............................................................................
3.3.2. Jenis Data..................................................................................
3.4. Teknik Pengumpulan dan Pengolahan Data ........................................
3.4.1. Teknik Pengumpulan Data..........................................................
3.4.2. Teknik Pengolahan Data............................................................

DAFTAR PUSTAKA
LAMPIRAN