DAFTAR ISI

Halaman

LEMBAR PERSETUJUAN ................................................................................. i

INTISARI .............................................................................................................. ii

KATA PENGANTAR ........................................................................................... iii

DAFTAR ISI ......................................................................................................... v

DAFTAR TABEL ................................................................................................. vii

DAFTAR GAMBAR ............................................................................................. viii

DAFTAR LAMPIRAN ......................................................................................... ix

BAB I PENDAHULUAN ................................................................................. 1

I.1 Latar Belakang ................................................................................ 1

I.2 Rumusan Masalah ........................................................................... 4

I.3 Tujuan Penelitian ............................................................................ 4

I.4 Manfaat Penelitian ........................................................................... 5

BAB II TINJAUAN PUSTAKA ....................................................................... 6

2.1 Pangan ............................................................................................. 6

2.2 Keamanan Pangan ........................................................................... 7

2.3 Bahan Tambahan Pangan (BTP) ..................................................... 8

2.3.1 Pengertian Bahan Tambahan Pangan .................................. 8

2.3.2 Tujuan Penggunaan Bahan Tambahan Pangan ................... 9

2.4 Bahan Pengawet .............................................................................. 10

2.5 Boraks ............................................................................................. 11

2.5.1 Pengertian Boraks .................................................................. 11

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 2.5.2 Kegunaan Boraks ................................................................... 12

2.5.3 Penyalahgunaan Boraks ......................................................... 13

2.5.4 Dampak Boraks Terhadap Kesehatan .................................... 14

2.6 Bakso Bakar .................................................................................... 16

2.7 Pengujian Boraks Pada Makanan .................................................... 17

BAB III METODE PENELITIAN .................................................................... 19

3.1 Jenis Penelitian ................................................................................ 19

3.2 Waktu dan Tempat .......................................................................... 19

3.3 Jenis Pengambilan Data .................................................................. 19

3.4 Alat dan Bahan ................................................................................ 20

3.5 Prosedur ........................................................................................... 21

3.6 Analisa Data .................................................................................... 22

BAB IV HASIL DAN PEMBAHASAN ............................................................ 23

4.1 Gambaran Umum Sampel ............................................................... 23

4.2 Analisa Kualitatif Boraks Pada Bakso Bakar .................................. 26

BAB V KESIMPULAN DAN SARAN ............................................................ 29

5.1 Kesimpulan ..................................................................................... 29

5.2 Saran ................................................................................................ 29

DAFTAR PUSTAKA

LAMPIRAN

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 DAFTAR TABEL

Halaman

Tabel 2.1 Ciri Khas Bakso dengan Bahan Tambahan Berbahaya ................... 14

Tabel 4.1 Pedagang Bakso Bakar di SD Negeri Kec. Sukajadi ...................... 24

Tabel 4.2 Sifat Fisik Bakso Bakar yang Dijadikan Sampel ............................ 25

Tabel 4.3 Hasil Analisa Boraks Pada Bakso Bakar ......................................... 26

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 DAFTAR GAMBAR

Halaman

Gambar 2.1 Struktur Molekul Boraks ................................................................. 11

Gambar 3.1 Prosedur Pengujian Boraks ............................................................. 21

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 DAFTAR LAMPIRAN

Lampiran 1 Data Siswa SD Berdasarkan Tingkat Kota Pekanbaru Tahun 2014

Lampiran 2 Dokumentasi Hasil Penelitian

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