LAPORAN PRAKTIKUM

TEKNOLOGI INDUSTRI HORTIKULTURA

PEMBUATAN SELAI TERONG ASAM

YAVIN INCAHYO PUTRA

CGA 117 052
KELOMPOK IV

JURUSAN BUDIDAYA PERTANIAN

FAKULTAS PERTANIAN
UNIVERSITAS PALANGKARAYA
2021
 LEMBAR PENGESAHAN

LAPORAN PRAKTIKUM TEKNOLOGI INDUSTRI

HORTIKULTURA
PEMBUATAN SELAI TERONG ASAM

TelahdiperiksadandisetujuiolehAsistenPraktikumpada
Hari :…………………
Tanggal :…………………

ASISTEN PRAKTIKUM

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 DAFTAR ISI

Hal
LEMBAR PENGSAHAN ................................................................................ 2
DAFTAR ISI .................................................................................................... 3
DAFTAR TABEL ............................................................................................ 4
I. PENDAHULUAN
1.1 Latar Belakang ................................................................................... 1
1.2 Tujuan Praktikum............................................................................... 2
II. TINJAUAN PUSTAKA
2.1 Sejarah Terong Asam ......................................................................... 3
2.2 Manfaat Selai Terung ......................................................................... 3
III. BAHAN DAN METODE
3.1 Waktu dan Tempat ............................................................................. 5
3.2 Alat dan Bahan ................................................................................... 5
3.3 Cara Kerja .......................................................................................... 5
IV. HASIL PEMBAHASAN
4.1 Hasil Pengamatan ............................................................................... 8
4.2 Pembahasan ........................................................................................ 10
V. PENUTUP
5.1 Kesimpulan ........................................................................................ 12
5.2 Saran .................................................................................................. 13

DAFTAR PUSTAKA
LAMPIRAN

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 DAFTAR TABEL

Hal
Tabel 1. ............................................................................................................. 8
Tabel 2. ............................................................................................................. 8
Tabel 3. ............................................................................................................. 8
Tabel 4. ............................................................................................................. 9
Tabel 5 .............................................................................................................. 9