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DAFTAR ISI

Halaman Pengesahan .................................................................................... .. 2-19 

Abstrak ...................... .................................................................................... .. 2-19 

Kata Pengantar..................... ......................................................................... .. 2-19 

Daftar Isi..................... .................................................................................... .. 2-19 

Daftar Tabel...................... ............................................................................. .. 2-19 

Daftar Gambar.................. ............................................................................. .. 2-19 

BAB I PENDAHULUAN

1.1 Latar Belakang .............................. ......................................... ................ 1-1

1.2 Perumusan Masalah ..................... ......................................... .................. 1-4

1.3 Tujuan Penelitian .............................. ......................................... ............ 1-6

1.4 Manfaat Penelitian................................................ .................................. 1-7

BAB II TINJAUAN PUSTAKA

2.1 Klasifikasi Sumpil, Keong Mas dan Bekicot .............................. ............. 2-1

2.2 Kandungan Gizi Bekicot dan Keong Mas .............................. ................. 2-2

BAB III Metode Penelitian

3.1 Lokasi dan Waktu Penelitian .............................. .................................... 3-1

3.1.a Lokasi Penelitian ....................................................................... 2-19

3.1.b Waktu Penelitian .............................. ......................................... . 2-20

3.2 Alat dan Bahan .............................. ......................................... ................ 3-3

3.2.a Alat ............. ..................... ......................................... ................ 2-19

3.2.b Bahan ........... ..................... ......................................... ................ 2-20

3.2.c Cara Kerja.. ............................................................................ ....... 2-20

 

BAB IV Hasil dan Pembahasan ................................................................. ... .. 2-19 

BAB V Kesimpulan dan Saran ................................................................. ... .. 2-19 

5.1 Kesimpulan........... ..................... .................................................. . 2-19

5.2 Saran ............. ..................... ......................................... ................. 2-20

BAB VI Daftar Pustaka ............................................................................. .... .. 2-19 

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DAFTAR TABEL

Tabel 1. Kandungan protein dan nutrisi daging kering bekicot.................... .. .. 2-19 

Tabel 2. Kandungan protein dan nutrisi daging kering keong mas................. .. 2-19 

Tabel 3. Hasil rerata uji kandungan gizi pada 3 sampel................. ................ .. 2-19 

Tabel 4. Hasil uji kandungan asam amino pada 3 sampel .............................. .. 2-19 

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DAFTAR GAMBAR 

Gambar 1. Sumpil, keong mas dan bekicot.................................................. .. 2-19 

Gambar 2. Histogram analisis kuantitaif proksimat pada 3 sampel.............. .. 2-19