DAFTAR ISI

Halaman Judul..................................................................................................... i
Daftar Isi.............................................................................................................. ii
Daftar Tabel ........................................................................................................ ii
Bab I Pendahuluan ..............................................................................................
1.1 Latar Belakang ........................................................................................ 1
1.2 Tujuan...................................................................................................... 4
Bab II Tinjauan Pustaka ......................................................................................
2.1 Makanan Kaleng .................................................................................... 5
2.2 Mie Basah .............................................................................................. 5
2.3 Mie Telur ............................................................................................... 6
2.4 Mie Bihun .............................................................................................. 6
2.5 Mie Jagung ............................................................................................. 6
2.6 Butter...................................................................................................... 7
2.7 Selai Coklat ............................................................................................ 7
2.8 Selai Kacang ..........................................................................................
2.9 Margarin ................................................................................................ 7
2.10 Kerusakan pada Makanan Kaleng ....................................................... 8
2.11 Bobot Bersih dan Bobot Tuntas ........................................................... 9
2.12 Serap Air .............................................................................................. 9
2.13 Elastisistas ........................................................................................... 9
2.14 Daya Kembang..................................................................................... 10
2.15 Daya Oles ............................................................................................ 10
Bab III Prosedur ..................................................................................................
3.1 Pengamatan Fisik pada Makanan Kaleng .............................................. 12
3.2 Bobot Bersih dan Bobot Tuntas ............................................................. 12
3.3 Pengujian Mutu Fisik Produk Mie ......................................................... 13
3.4 Daya Oles ............................................................................................... 15
Bab IV Hasil ........................................................................................................
4.1 Pengamatan Fisik pada Makanan Kaleng .............................................. 16
4.2 Bobot Bersih dan Bobot Tuntas ............................................................. 16
4.3 Pengujian Mutu Fisik Produk Mie .........................................................18
 4.4 Daya Oles ............................................................................................... 22
BAB V Pembahasan ............................................................................................ 22
BAB VI Kesimpulan ........................................................................................... 26
Daftar Pustaka ..................................................................................................... 28
Lampiran ............................................................................................................. 29