DAFTAR ISI

Halaman
HALAMAN COVER
HALAMAN JUDUL
KATA PENGANTAR ................................................................................ iii
DAFTAR ISI................................................................................................ iv
DAFTAR TABEL........................................................................................ v
DAFTAR GAMBAR.................................................................................... vi

BAB I PENDAHULUAN.................................................................... 1
1.1 Latar Belakang.................................................................... 1
1.2 Tujuan................................................................................. 2

BAB II TINJAUAN PUSTAKA........................................................... 3

2.1 Tahu..................................................................................... 3
2.2 Kacang tanah........................................................................ 4
2.3 Asam cuka............................................................................ 5
2.4 Sosis..................................................................................... 6

BAB III METODOLOGI....................................................................... 8

3.1 Alat dan bahan..................................................................... 8
3.1.1 Alat............................................................................. 8
3.1.2 Bahan......................................................................... 11
3.2 Prosedur kerja...................................................................... 11
3.2.1 Prosedur pembuatan tahu kacang tanah..................... 11
3.2.2 Prosedur pembuatan sosis.......................................... 15
3.2.3 Prosedur Analisa Kadar Air....................................... 16
3.3.4 Prosedur Analisa kadar Protein.................................. 18

BAB IV PEMBAHASAN....................................................................... 20
4.1 Hasil tahu kacang tanah....................................................... 20
4.2 Hasil Sosis............................................................................ 21
4.3 Analisa usaha tahu kacang tanah......................................... 21
4.4 Analisa usaha Sosis.............................................................. 22

BAB V KESIMPULAN DAN SARAN................................................ 23

5.1 Kesimpulan.......................................................................... 23
5.2 Saran.................................................................................... 24

DAFTAR PUSTAKA................................................................................. 25

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 DAFTAR TABEL

Tabel 2.1 Syarat Mutu Tahu Menurut SNI 01-3142-1998....................................4

Tabel 2.2 Syarat Mutu Sosis Berdasarkan SNI 01-3820-1995..............................7

Tabel 3.1 Daftar Alat Pengolahan Tahu Kacang Tanah........................................8

Tabel 3.2 Daftar Alat Pengolahan Sosis................................................................8

Tabel 3.3 Daftar alat uji mutu kadar protein.........................................................9

Tabel 3.4 Daftar alat uji mutu kadar air................................................................9

Tabel 3.5 Bahan untuk membuat tahu...................................................................9

Tabel 3.6 Bahan untuk membuat Sosis..................................................................10

Tabel 3.7 Bahan untuk menguji kadar protein......................................................10

Tabel 3.8 Bahan untuk menguji kadar air.............................................................11

Tabel 4.1 Rincian biaya produksi tahu kacang tanah............................................21

Tabel 4.2 Rincian biaya produksi sosis.................................................................22

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 DAFTAR GAMBAR

Halaman
Gambar 3.1. Diagram alir pembuatan tahu kacang tanah.......................... 14

Gambar 3.2. Diagram alir pembuatan sosis............................................... 16

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