DAFTAR ISI

HALAMAN JUDUL

LEMBAR PENGESAHAN

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

DAFTAR ISI..........................................................................................................iii

DAFTAR TABEL..................................................................................................vi

DAFTAR GAMBAR.............................................................................................vii

DAFTAR LAMPIRAN....................................................................................... viii

BAB I PENDAHULUAN

A. Latar Belakang......................................................................................1

B. Rumusan Masalah.................................................................................5

C. Tujuan Penelitian..................................................................................5

1. Tujuan Umum...................................................................................5

2. Tujuan Khusus..................................................................................5

D. Manfaat Penelitian................................................................................6

F. Keaslian Penelitian ................................................................................6

BAB II TINJAUAN PUSTAKA

A. KVA (Kekurangan vitamin A)...................................................................8

1.Pengertian KVA (Kekurangan vitamin A).......................................8

2. Penyebab KVA...............................................................................9

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 3. Klasifikasi kekurangan / Defisiensi Vitamin A..............................10

4. Tanda dan gejala KVA (Kekurangan Vitamin A)...........................10

B. Daun singkong...........................................................................................11

1.Pengertian daun singkong................................................................11

2. Kandungan zat gizi.........................................................................14

3. Khasiat dan manfaat daun singkong...............................................17

C. Mie basah...................................................................................................18

1. Pengertian Mie basah......................................................................18

2. Kandungan Zat gizi mie basah.......................................................22

3. Bahan dan proses pembuatan mie basah........................................22

D. Betakaroten................................................................................................20

E. Daya terima................................................................................................28

1. Uji organoleptik..............................................................................29

2. Panelis.............................................................................................23

F. Kerangka Teori...........................................................................................34

G. Kerangka konsep.......................................................................................35

H. Hipotesis....................................................................................................36

BAB III METODE PENELITIAN

A. Jenis Penelitian..........................................................................................37

B. Desain Penelitian.......................................................................................37

C.Tempat dan waktu penelitian......................................................................38

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 D. Populasi dan sampel ................................................................................39

E. Variabel Penelitian dan Definisi Oprasional..............................................39

1. Variabel Penelitian............................................................................39

2. Definisi Operasional.........................................................................40

F. Metode Pengumpulan Data........................................................................41

1. Jenis Data..........................................................................................41

2. Pengumpulan Data............................................................................41

G. Pengolahan Data dan Analisis Data...........................................................48

1. Pengolahan Data...............................................................................48

2. Analisis Data.....................................................................................50

H. Jadwal dan Anggaran Penelitian................................................................52

1. Jadwal Penelitian..............................................................................52

2. Anggaran Penelitian..........................................................................53

DAFTAR PUSTAKA

LAMPIRAN

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 DAFTAR TABEL

Tabel 2.1 Kandungan zat gizi daun singkong.....................................................15

Tabel 2.2 Syarat mutu basah..............................................................................21

Tabel 2.3 Komposisi zat gizi mie basah.............................................................22

Tabel 2.4 Komposisi zat gizi tepung terigu.........................................................24

Tabel 3.1 Rancangan acak lengkap (RAL).........................................................38

Tabel 3.2 Variasi pengolahan mie terhadap daun singkong................................38

Tabel 3.3 Definisi operasional.............................................................................40

Tabel 3.4 Bahan mie basah dengan variasi perlakuan..........................................44

Tabel 3.5 Blanko hasil ujian kadar betakaroten...................................................48

Tabel 3.6 Blanko hasil ujian daya terima............................................................50

Tabel 3.7 Jadwal penelitian KTI..........................................................................52

Tabel 3.8 Anggaran penelitian KTI.....................................................................53

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 DAFTAR GAMBAR

Gambar 3.1 Skema pembuatan puree daun singkong...........................................43

Gambar 3.2 Skema pembuatan mie basah.............................................................45

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 DAFTAR LAMPIRAN

Lampiran 1 Tabel hasil uji betakaroten

Lampiran 2 Kuesioner daya terima

Lampiran 3 Kartu Konsultasi Proposal

Lampiran 4 Pernyataan Siap Ujian Proposal KTI/SKRIPSI

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