DAFTAR ISI

DAFTAR ISI ...................................................................................................i

DAFTAR TABEL ...........................................................................................ii
DAFTAR GAMBAR .......................................................................................iii
DAFTAR LAMPIRAN ...................................................................................iv

BAB I. PEDAHULUAN .................................................................................1

1.1 Latar Belakang ...........................................................................................1
1.2 Rumusan Masalah ......................................................................................2
1.3 Tujuan ........................................................................................................2
1.4 Manfaat ......................................................................................................3
BAB II. TINJAUAN PUSTAKA ....................................................................4
2.1 Profil Balai Karantina Ikan Pengendalian Mutu dan Keamanan Hasil
Perikanan (Balai KIPM) Tanjungpinang..........................................................4
2.1.1 Visi dan Misi Balai KIPM Tanjungpinang.......................................4
2.1.2 Profil Pegawai Balai KIPM Tanjungpinang.....................................5
2.1.3 Kegiatan Operasional Pegawai Balai KIPM Tanjungpinang...........6
2.2 Definisi Escherichia Coli (E.Coli)..............................................................7
2.3 Klasifikasi Dan Morfologi Ikan Tenggiri (Scomberomorus Commerson). 9
2.4 Metode Pengujian Escherichia Coli (E.Coli).............................................10
BAB III. METODOLOGI ...............................................................................12
3.1 Waktu dan Tempat .....................................................................................13
3.2 Peralatan dan Bahan Pengujian .................................................................13
3.3 Alur Proses Pengujian Bakteri Eschericia Coli (E.Coli)............................15