DAFTAR ISI

Isi Halaman

KATA PENGANTAR............................................................................. i

DAFTAR ISI............................................................................................ ii

DAFTAR TABEL.................................................................................... iv

DAFTAR GAMBAR............................................................................... v

DAFTAR LAMPIRAN............................................................................ vi

I. PENDAHULUAN
1.1. Latar Belakang........................................................................... 1
1.2. Rumusan Masalah...................................................................... 3
1.3. Tujuan dan Manfaat................................................................... 3
1.4. Hipotesis.................................................................................... 4

II. TINJAUAN PUSTAKA

2.1. Klasifikasi dan Deskripsi Udang Rebon.................................... 5
2.2. Hidrolisat Protein....................................................................... 7
2.3. Ubi Jalar Ungu........................................................................... 8
2.4. Tepung Ubi Jalar Ungu.............................................................. 10

III. METODE PENELITIAN

3.1. Waktu dan Tempat..................................................................... 15
3.2. Bahan dan Alat.......................................................................... 15
3.3. Metode Penelitian...................................................................... 16
3.4. Prosedur Penelitian.................................................................... 17
3.4.1. Preparasi bahan baku....................................................... 17
3.4.2. Prosedur pembuatan hidrolisat protein udang rebon....... 17
3.4.3. Prosedur pembuatan tepung ubi jalar ungu..................... 19
3.4.4. Prosedur pembuatan modifikasi tepung ubi jalar ungu... 20
3.5. Pengamatan................................................................................ 21
3.5.1. Uji ................................................................................... 21
3.5.1.1. Uji mutu hedonik.......................................................... 22
3.5.1.2. Analisis kadar air.......................................................... 22
3.5.1.3. Analisis kadar protein................................................... 23
3.5.1.4. Analisis kadar abu........................................................ 24
3.5.1.5. Analisis kadar lemak.................................................... 25
3.6. Analisis Data.............................................................................. 26
3.7. Asumsi....................................................................................... 26
DAFTAR PUSTAKA

LAMPIRAN
 DAFTAR TABEL

Tabel Halaman

1. Kandungan zat gizi udang rebon........................................................ 6

2. Komposisi asam amino hidrolisat protein udang rebon..................... 8

3. Kandungan gizi ubi jalar ungu........................................................... 10

4. Kandungan gizi tepung ubi jalar........................................................ 12

5. Syarat mutu tepung ubi...................................................................... 13

 DAFTAR GAMBAR

Gambar Halaman

1. Udang rebon (Acetes sp.)................................................................... 5

2. Bagan pembuatan hidrolisat protein udang rebon............................. 18

3. Bagan proses pembuatan tepung ubi jalar ungu ............................... 19

4. Bagan alir pmebuatan tepung yang dimodifikasi............................... 21

 DAFTAR LAMPIRAN

Lampiran Halaman

1. Score sheet uji mutu hedonik............................................................. 30