DAFTAR ISI

Halaman Judul .................................................................................................i

Halaman Pengesahan .......................................................................................ii

Pernyataan orisinilitas.......................................................................................iii

Kata Pengantar .................................................................................................iv

Daftar Isi ..........................................................................................................v

Daftar gambar...................................................................................................vii

Abstrak..............................................................................................................viii

Abstract.............................................................................................................ix

BAB I : PENDAHULUAN

I. Latar Belakang Masalah..................................................1

II. Rumusan Masalah............................................................2
III. Tujuan Penulisan.............................................................2
IV. Manfaat Penulisan...........................................................2
BAB II : TINJAUAN PUSTAKA

A. Pengertian Asam basa dan pH.........................................3

B. Bunga telang....................................................................4
C. Edible coating..................................................................6
D. Mekanisme Pembusukan daging.....................................8
BAB III : METODE PENELITIAN

A. Teknik Pengumpulan Data..............................................10

1. Studi Literatur..............................................................10
2. Eksperimen..................................................................10
B. Prosedur Penelitian..........................................................10
1. Tempat dan waktu penelitian.......................................10
2. Alat dan bahan.............................................................10
3. Langkah Kerja Penelitian............................................11
BAB IV : HASIL DAN PEMBAHASAN

A. Pembuatan Indikator bunga telang..................................12

B. Pembuatan edible coating................................................13
C. Pengujian daging yang dilapisi edible coating ...............15

VI : KESIMPULAN DAN SARAN

Kesimpulan............................................................................17
Saran......................................................................................17
DAFTAR PUSTAKA ......................................................................................18

Biodata Penulis.................................................................................................19