Persepsi Konsumen Terhadap Kualitas Daging Sapi Asal Rumah Potong Hewan

I PUTU ADI MAS SAPUTRA, drh. M. Th. Khrisdiana Putri, M.P.,PhD

Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

DAFTAR ISI

Halaman
KATA PENGANTAR............................................................................................ iv

DAFTAR ISI...........................................................................................................vi

DAFTAR GAMBAR.............................................................................................vii

DAFTAR TABEL................................................................................................ viii

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

ABSTRAK............................................................................................................... x

ABSTRACT..............................................................................................................xi

PENDAHULUAN
Latar Belakang................................................................................................ 1
Tujuan Penelitian............................................................................................ 3
Hipotesis Penelitian.........................................................................................3
Manfaat Peneltian........................................................................................... 3

TINJAUAN PUSTAKA
Sapi Potong..................................................................................................... 4
Daging Sapi.....................................................................................................5
Palatabilitas daging......................................................................................... 7
Rumah Potong Hewan.................................................................................... 8
Tipe – tipe RPH berdasarkan Permentan No. 13/ 2010............................... 9
Tata laksana penyembelihan hewan.............................................................9

MATERI DAN METODE

Materi............................................................................................................ 14
Metode.......................................................................................................... 15
Analisis Data................................................................................................. 17

HASIL DAN PEMBAHASAN…………………………………………………..18

KESIMPULAN ………………………………………………………………….30

LAMPIRAN.......................................................................................................................34

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