Page 3 - BUKU PENGAYAAN ELEKTONIK SISTEM PENCERNAAN MANUSIA

Daftar Isi

Kata Pengantar ....................................................................................................................... i
Daftar Isi ................................................................................................................................ ii
Deskripsi Buku Pengayaan Elektronik .......................................................................... iii
Tujuan dan Manfaat Buku Pengayaan Elektronik ....................................................... x
Petunjuk Buku Pengayaan Elektronik .......................................................................... xi
Peta Konsep ......................................................................................................................... 2

Uraian Materi ........................................................................................................................ 3

Pembelajaran Pertemuan 1
A. Zat-Zat Makanan .............................................................................................................. 3
1. Karbohidrat
2. Protein ........................................................................................................................... 9
3. Lemak ........................................................................................................................ 13

4. Vitamin ....................................................................................................................... 16
5. Mineral........................................................................................................................ 20
6. Air ................................................................................................................................ 22
7. Menu Makanan Bergizi Seimbang Berdasarkan Kebutuhan Energi ................. 23
8. BMI dan BMR ........................................................................................................... 25

Pembelajaran Pertemuan 2
B. Uji Kandungan Zat pada Bahan Makanan ............................................................... 28

1. Iodin ............................................................................................................................ 31
2. Benedict ...................................................................................................................... 31
3. Biuret ........................................................................................................................... 32
4. Etanol .......................................................................................................................... 32
5. DCPIP ......................................................................................................................... 32

Pembelajaran Pertemuan 3

C. Struktur & Fungsi Sistem Pencernaan Manusia ...................................................... 33
1. Cavum oris (Rongga Mulut) ..................................................................................... 33
2. Esofagus (Kerongkongan) ......................................................................................... 37
3. Ventrikulus (Lambung) ............................................................................................. 38
4. Intestinum Tenue (Usus Halus) ................................................................................ 40
5. Intestinum Crassum (Usus Besar) ............................................................................. 42
6. Pankreas ..................................................................................................................... 43
7. Hati dan Empedu ...................................................................................................... 44

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