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 V : PENUTUP ................................................................................... 11

5.1 Kesimpulan .......................................................................................... 11
5.2 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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