DAFTAR ISI

JUDUL ......................................................................................................................................i

KATA PENGANTAR ...........................................................................................................ii

DAFTAR ISI .........................................................................................................................iii

BAB I PENDAHULUAN

1.1 Latar Belakang ......................................................................................................1

1.2 Rumusan Masalah .................................................................................................2

1.3 Tujuan Penelitian ..................................................................................................2

1.4 Manfaat Penelitian ................................................................................................2

1.5 Metode Penelitian ................................................................................................2

1.5.1 Tempat dan Waktu Penelitian ......................................................................2

1.5.2 Subjek Penelitian ......................................................................................2

1.5.3 Instrumen Penelitian .................................................................................2

1.5.4 Prosedur Penelitian ...................................................................................2

BAB II LANDASAN TEORI

2.1 Biji Nangka ...........................................................................................................3

2.1.1 Pengertian Biji Nangka ...............................................................................3

2.1.2 Morfologi Biji Nangka ...............................................................................3

2.1.3 Kandungan Gizi Biji Nangka .....................................................................3

2.1.4 Klasifikasi Nangka ....................................................................................3

2.2 Pengertian Makanan ............................................................................................3

2.3 Tempe ................................................................................................................4

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 2.3.1 Pengertian Tempe .....................................................................................4

2.3.2 Morfologi Tempe ....................................................................................5

2.3.3 Kandungan Gizi Tempe .............................................................................5

2.4 Fermentasi ..........................................................................................................5

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