DAFTAR ISI

KATA PENGANTAR..........................................................................................i
UCAPAN TERIMA KASIH..............................................................................ii
DAFTAR ISI......................................................................................................iii
DAFTAR GAMBAR...........................................................................................v
DAFTAR TABEL..............................................................................................vi
1. PENDAHULUAN
1.1 Latar Belakang.............................................................................................1
1.2 Tujuan..........................................................................................................3
1.3 Batasan Masalah..........................................................................................3
2. TINJAUAN PUSTAKA
2.1 Ikan Nila.......................................................................................................4
2.2 Surimi Ikan Nila...........................................................................................6
2.3 Rumput Laut E. Cottoni...............................................................................8
2.4 Sosis.............................................................................................................9
2.5 Bahan Pembantu........................................................................................12
2.5.1 Bahan Pengisi Dan Pengikat.............................................................13
2.5.2 Lemak...............................................................................................13
2.6 Bahan Tambahan.......................................................................................14
2.6.1 Gula...................................................................................................14
2.6.2 Garam................................................................................................14
2.6.3 Lada Putih.........................................................................................15
2.6.4 Bawang Putih (Allium sativum).......................................................16
2.6.5 Bawang Merah (Allium ascalonicum L.)..........................................16
2.6.6 Jahe (Zingiber officinale)..................................................................17
2.6.7 Air.....................................................................................................17
2.7 Selongsong.................................................................................................17

3. METODE PRAKTEK
3.1 Waktu dan Tempat...................................................................................19
3.2 Alat dan Bahan.........................................................................................19

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 3.3 Proses Pembuatan Sosis...........................................................................20
3.4 Perhitungan Mixture Design I..................................................................22
3.5 Metode Pengujian.....................................................................................24
3.5.1 Pengujian Kimia..............................................................................24
3.5.2 Uji Organoleptik.............................................................................24
3.5.3 Pengujian Mikrobiologi..................................................................24

4. RENCANA KEGIATAN DAN ANGGARAN BIAYA

4.1 Rencana Kegiatan.....................................................................................25
4.2 Anggaran Biaya .......................................................................................26

DAFTAR PUSTAKA

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 DAFTAR GAMBAR

Gambar 1. Ikan Nila Merah................................................................................5

Gambar 2. Eucheuma Cottoni..............................................................................8

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 DAFTAR TABEL

Tabel 1. Jenis-jenis Sosis.....................................................................................10

Tabel 2. Syarat Mutu Sosis Ikan..........................................................................12

Tabel 3. Spesifikasi Persyaratan Mutu Lada.......................................................15

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