Kata kunci : Kulit Jeruk Bali (Citrus maxima Merr.), Metode Ultrasonik,
Ekstraksi
iii
ABSTRACT
iv
KATA PENGANTAR
Penulis
v
DAFTAR ISI
Isi Halaman
ABSTRAK ............................................................................................... iii
ABSTRACT ............................................................................................ iv
KATA PENGANTAR ............................................................................ v
DAFTAR ISI ........................................................................................... vi
DAFTAR TABEL ................................................................................... vii
DAFTAR GAMBAR .............................................................................. viii
DAFTAR LAMPIRAN ........................................................................... ix
BAB I PENDAHULUAN ....................................................................... 1
1.1 Latar Belakang ..................................................................... 1
1.2 Rumusan Masalah ................................................................ 4
1.3 Tujuan Penelitian ................................................................. 4
1.4 Manfaat Penelitian ............................................................... 4
1.5 Metode Penelitian ................................................................. 4
1.6 Lokasi dan Waktu Penelitian .............................................. 5
BAB II TINJAUAN PUSTAKA ............................................................ 6
2.1 Deskripsi Jeruk Bali ........................................................... 6
2.1.1 Klasifikasi ................................................................... 7
2.1.2 Morfologi .................................................................... 8
2.1.3 Kandungan kimia ...................................................... 11
2.2 Ekstrak Ultrasonik ............................................................ 11
BAB III BAHAN DAN MERODE ........................................................ 12
3.1 Alat ..................................................................................... 12
3.2 Bahan ................................................................................. 12
3.3 Metode Penelitian ............................................................. 12
3.4 Tahapan Penelitian ........................................................... 13
3.4.1 Proses pembuatan bubuk kulit jeruk bali ............. 13
3.4.2 Proses pembuatan ekstrak kulit jeruk bali ......... 13
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DAFTAR TABEL
Tabel Halaman
2.1 Hasil Analisa Bahan Baku Daging Buah Jeruk bali dan Albedo ........ 10
vii
DAFTAR GAMBAR
Gambar Halaman
2.1 buah jeruk bali (Citrus maxima) ......................................................... 7
2.1 Albedo Jeruk bali ................................................................................ 10
viii
DAFTAR LAMPIRAN
Lampiran Halaman
ix