ii
HALAMAN PENGESAHAN..............................................................................................iii
KATA PENGANTAR..........................................................................................................iv
DAFTAR ISI..........................................................................................................................v
BAB I PENDAHULUAN
1.1 Latar Belakang.........................................................................................................1
1.2 Rumusan Masalah....................................................................................................1
1.3 Tujuan........................................................................................................................
1.4 Hipotesis....................................................................................................................
BAB II KAJIAN PUSTAKA
2.1 Pengertian Fermentasi.............................................................................................3
2.2 Pengertian Tapai Singkong......................................................................................3
BAB III METODE PENELITIAN
5.1 Kesimpulan.............................................................................................................10
5.2. Saran.......................................................................................................................10
DAFTAR PUSTAKA..........................................................................................................10
LAMPIRAN.........................................................................................................................10
BIODATA............................................................................................................................10