DAFTAR ISI

Kata pengantar ............................................................ .........................................i

Daftar Isi................................................................................................................ii

BAB I PENDAHULUAN

A. Latar belakang .................................................................................................1

B. Rumuan Masalah..............................................................................................2
C. Tujuan ..............................................................................................................2
BAB II PEMBAHASAN

A. Pegertian kerusakan pangan ............................................................................3

B. Pengertian kerusakan pangan hewani ..............................................................4
C. Jenis dan penyebab kerusakan bahan pangan ..................................................4
a. Kerusakan biologis dan fisiologis ..............................................................4
b. Kerusakan fisik ..........................................................................................5
c. Kerusakan mekanis ....................................................................................5
d. Kerusakan mikrobiologis ...........................................................................6
D. Tanda – tanda kerusakan pangan .....................................................................8
E. Faktor- faktor yang mempengaruhi kerusakan pangan.................................9
a. Faktor intrinsik.................................................................................9
b. Faktor ekstrinsik...............................................................................13
c. Faktor emplisit.................................................................................15
F. Kerusakan mikrobiologis pada bahan pangan hewani .....................................20
a. Kerusakan mikrobiologis pada daging ......................................................20
b. Kerusakan mikrobiologis pada telur ........................................................21
c. Kerusakan mikrobiologis pada susu ........................................................22
d. Kerusakan mikrobiologis pada ikan ........................................................22
e. Kerusakan pada makanan kaleng.......................................................23
BAB III PENUTUP

A. Kesimpulan dan saran...............................................................................25

DAFTAR PUSTAKA...........................................................................................26