DAFTAR ISI

Halaman
HALAMAN PENGESAHAN....................................................................... i
KATA PENGANTAR................................................................................... ii
DAFTAR ISI.................................................................................................. iii
I. PENDAHULUAN................................................................................ 1
1.1 Latar Belakang................................................................................ 1
1.2 Tujuan Penelitian............................................................................ 3
1.3 Manfaat Penelitian.......................................................................... 3
1.4 Hipotesis......................................................................................... 4
II. TINJAUAN PUSTAKA....................................................................... 5
2.1 Susu................................................................................................ 5
2.1.1 Komposisi Susu.................................................................... 6
2.1.2 Karakteristik Air Susu.......................................................... 14
2.1.3 Kerusakan Cita Rasa Susu.................................................... 17
2.1.4 Manfaat Susu........................................................................ 18
2.2 Selada Air....................................................................................... 18
2.3 Fermentasi...................................................................................... 24
2.4 Bakteri Asam Laktat (BAL)........................................................... 25
2.5 Yoghurt........................................................................................... 28
2.5.1 Definisi Yoghurt................................................................... 28
2.5.2 Prinsip Pembuatan Yoghurt.................................................. 29
2.5.3 Kandungan Nutrisi Yoghurt dan Jenis Yoghurt.................... 33
2.5.4 Manfaat Yoghurt Untuk Kesehatan...................................... 34
III. BAHAN DAN METODE PENELITIAN............................................. 36
3.1 Tempat dan Waktu......................................................................... 36
3.2 Bahan dan Alat............................................................................... 36
3.2.1 Bahan.................................................................................... 36
3.2.2 Alat....................................................................................... 36
3.3 Rancangan Penelitian..................................................................... 37
3.4 Pelaksanaan Penelitian................................................................... 38
3.4.1 Persiapan Bahan................................................................... 38
3.4.2 Pembuatan Ekstrak Selada Air............................................. 38
3.4.3 Pembuatan Starter Kerja...................................................... 39
3.4.4 Pembuatan Yoghurt Selada Air............................................ 39
3.5 Pengamatan..................................................................................... 39
3.6 Metode Analisa............................................................................... 40
3.6.1 Analisa Sifat Kimia dan Fisik.............................................. 40
3.6.2 Uji Mikrobiologi................................................................... 47
IV. ANALISA STATISTIK....................................................................... 49
 4.1 Analisa Data................................................................................. 49
4.2 Perhitungan.................................................................................. 49
4.3 Tabel Sidik Ragam....................................................................... 50
4.4 Uji Lanjutan DNMRT.................................................................. 50
V. PERKIRAAN BIAYA........................................................................ 52
5.1 Biaya Pra Penelitian..................................................................... 52
5.2 Biaya Pembelian Bahan............................................................... 52
5.3 Biaya Pembuatan Laporan........................................................... 52
5.4 Biaya Lain-lain............................................................................. 52
DAFTAR PUSTAKA.................................................................................... 53
LAMPIRAN................................................................................................... 60