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DAFTAR ISI






               KATA PENGANTAR ............................................................................................................................. i
               DAFTAR ISI ........................................................................................................................................... ii

               BAB I PENGOLAHAN BAHAN PANGAN BUAH SEGAR ............................................................... 1
                  A.  Pengertian Buah Segar ................................................................................................................ 3

                  B.  Karakteristik Buah-Buahan ......................................................................................................... 4
                  C.  Kandungan dan Manfaat Buah-Buahan ...................................................................................... 4

                  D.  Teknik Pengolahan Pangan ......................................................................................................... 6
                  E.  Pembuatan pengolahan Bahan Pangan Buah Segar Menjadi Makanan dan Minuman ............... 8

               RANGKUMAN .................................................................................................................................... 15
               LATIHAN BAB I ................................................................................................................................. 16
               BAB II PENGOLAHAN BAHAN PANGAN HASIL SAMPING ...................................................... 17

                  A.  Pengertian Bahan Pangan Hasil Samping Buah........................................................................ 18
                  B.  Karakteristik  Hasil  Samping Buah .......................................................................................... 18

                  C.  Kandungan dan Manfaat Bahan Pangan Hasil Samping Buah ................................................. 19
                  D.  Teknik Pengolahan Pangan ....................................................................................................... 19
               RANGKUMAN .................................................................................................................................... 24

               LATIHAN BAB II ................................................................................................................................ 25

               DAFTAR PUSTAKA ........................................................................................................................... 23
               SENARAI ............................................................................................................................................. 27






























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