DAFTAR ISI

HALAMAN JUDUL ..................................................................................... i

LEMBAR PERNYATAAN KEASLIAN .................................................... ii
LEMBAR PENGESAHAN .......................................................................... iii
ABSTRAK .................................................................................................... iv
KATA PENGANTAR ................................................................................... v
DAFTAR ISI .................................................................................................. vi
DAFTAR TABEL ......................................................................................... viii
DAFTAR LAMPIRAN ................................................................................. ix

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

1.1 Latar Belakang .................................................................................... 1
1.2 Rumusan Masalah ................................................................................ 1
1.3 Tujuan Penelitian ................................................................................ 2
1.4 Hipotesis .............................................................................................. 2
1.5 Manfaat Penelitian ............................................................................... 2

BAB II : KAJIAN PUSTAKA .................................................................. 3

2.1 Gulma .................................................................................................. 3
2.2 Bayam Kremah .................................................................................... 3
2.2.1 Klasifikasi Ilmiah .................................................................... 3
2.2.2 Deskripsi ................................................................................. 3
2.2.3 Habitat & Persebaran .............................................................. 4
2.2.4 Kandungan Zat Kimia ............................................................. 4
2.2.5 Manfaat ................................................................................... 4
2.3 Pengolahan Bayam Kremah ................................................................ 4

BAB III : METODOLOGI PENETELIAN ............................................... 6

3.1 Objek Penelitian .................................................................................. 6
3.2 Waktu dan Tempat Pelaksanaan ......................................................... 6
3.3 Alat & Bahan ....................................................................................... 6

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 3.4 Langkah Kerja ..................................................................................... 7

BAB IV : HASIL PENELITIAN DAN PEMBAHASAN ....................... 8

4.1 Sifat Fisik Olahan ................................................................................ 8
4.2 Pembahasan ......................................................................................... 10

BAB VI : PENUTUP ................................................................................. 11

6.1 Kesimpulan ......................................................................................... 11
6.2 Saran .................................................................................................... 11

DAFTAR RUJUKAN ................................................................................... 12

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 DAFTAR TABEL

Tabel 4.1 Angket Tekstur, Rasa, dan Tampilan Kremos ............................... 8

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 DAFTAR LAMPIRAN

Gambar 1. Gulma bayam kremah (Alternanthera sessilis) ........................... 13

Gambar 2. Alat .............................................................................................. 13
Gambar 2.1 Alat ............................................................................................ 14
Gambar 3. Bahan .......................................................................................... 14
Gambar 3.1 Bahan ......................................................................................... 15
Gambar 4. Proses menghaluskan bawang merah dan bawang putih ............. 15
Gambar 5. Proses menumis bawang bombay, bawang merah dan bawang putih
.......................................................................................................................... 16
Gambar 6. Memasukkan bayam kremah ....................................................... 16
Gambar 7. Penambahan ayam suwir ............................................................. 17
Gambar 8. Penambahan bumbu (garam, gula, lada, dan ketumbar bubuk) ... 17
Gambar 9. Proses pembungkusan isian dengan kulit pangsit ........................ 18
Gambar 10. Proses menggoreng Kremos ...................................................... 18
Gambar 11. Kremos yang siap disajikan ....................................................... 19

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