MIKROBIOLOGI
NAMA :
STAMBUK : O12121
KELAS :A
1
HALAMAN PENGESAHAN
Nama :
NIM : O12121
Menyetujui,
NIM. NIM.
Mengetahui,
NIP.
i
KATA PENGANTAR
Puji dan syukur penulis ucapkan kehadirat Allah SWT yang telah
melimpahkan rahmat dan karunia-Nya, sehingga penulis dapat menyelesaikan
pembuatan laporan Praktikum Mikrobiologi tepat pada waktunya.
Penulis menyadari bahwa laporan ini jauh dari kata sempurna dan masih
terdapat banyak kesalahan. Oleh karena itu, penulis mengharapkan kritik dan
saran yang bersifat membangun agar laporan ini dapat lebih baik lagi dari
sebelumnya.
Penulis
ii
DAFTAR ISI
DAFTAR ISI......................................................................................
DAFTAR TABEL..............................................................................
DAFTAR GAMBAR.........................................................................
BAB 1 PENDAHULUAN..................................................................
2.1. MIKROBIOLOGI..................................................................................
2.2. MIKROBA..............................................................................................
2.3. STERILISASI.........................................................................................
2.4. SUSU........................................................................................................
2.5. DAGING AYAM....................................................................................
2.6. TELUR....................................................................................................
2.7. DEDAK....................................................................................................
iii
BAB 3 METODOLOGI PRAKTIKUM..........................................
4.1 SUSU.........................................................................................................
4.2. DAGING AYAM....................................................................................
4.3. TELUR....................................................................................................
4.4. DEDAK....................................................................................................
BAB 5 PENUTUP..............................................................................
5.1. KESIMPULAN.......................................................................................
5.2. SARAN....................................................................................................
DAFTAR PUSTAKA........................................................................
LAMPIRAN.......................................................................................
iv
DAFTAR TABEL
Tabel ?.?................................................................................................................
Tabel ?.?................................................................................................................
Tabel ?.?................................................................................................................
Dst…
v
DAFTAR GAMBAR
Gambar 1. Susu.....................................................................................................
Gambar 2. Daging Ayam.......................................................................................
Gambar 3. Telur.....................................................................................................
Gambar 4. Dedak...................................................................................................
Dst…
vi
BAB 1
PENDAHULUAN
1
BAB 2
TINJAUAN PUSTAKA
2.1. MIKROBIOLOGI
2.2. MIKROBA
2.3. STERILISASI
2
2.4. SUSU
2.6. TELUR
2.7. DEDAK
3
BAB 3
METODOLOGI PRAKTIKUM
4
3.3. PROSEDUR KERJA
5
BAB 4
HASIL DAN PEMBAHASAN
4.1. SUSU
4.3. TELUR
4.4. DEDAK
6
BAB 5
PENUTUP
5.1. KESIMPULAN
5.2. SARAN
7
DAFTAR PUSTAKA
8
LAMPIRAN