Page 7 - E-MODUL INTERAKTIF BERBASIS PBL SISTEM PENCERNAAN MANUSIA

D A F T A R G A M B A
D A F T A R G A M B A R R

Gambar 1.1 Lemak dengan garam empedu ....................................................................... 6
Gambar 1.2 Struktur protein ................................................................................................................ 7
Gambar 1.3 Sumber protein ............................................................................................................... 7
Gambar 1.4 Sumber mineral .............................................................................................................. 8
Gambar 1.5 Pembunuhan bakteri oleh ozon ....................................................................... 10
Gambar 1.6 Pembersihan bahan makanan dengan ozon ..................................... 10
Gambar 1.7 Isi piringku ............................................................................................................................ 13
Gambar 1. 8 Piramida gizi seimbang ......................................................................................... 13
Gambar 2.1 Struktur rongga mulut ............................................................................................... 25
Gambar 2.2 Perbedaan gigi primer dan gigi sekunder ............................................. 27
Gambar 2.3. Indra pengecap lidah ............................................................................................. 27
Gambar 2.4 Tiga macam kelenjar ludah ............................................................................... 28
Gambar 2.5 Morfologi lidah potongan melintang, dan detail pada
kuncup pengecap ....................................................................................................................................... 28
Gambar 2.6 Bagian-bagian faring ............................................................................................... 29
Gambar 2.7 Jenis otot pada esofagus ...................................................................................... 29
Gambar 2.8 Gerak peristaltik mendorong makanan ke lambung ................... 29
Gambar 2.9 Gerak otot lambung membuat bolus menjadi chyme .............. 30
Gambar 2.10 Proses sekresi getah lambung ........................................................................ 30
Gambar 2.11 Struktur lambung .......................................................................................................... 31
Gambar 2.12. Sel penyusun lambung ........................................................................................ 32
Gambar 2.13. Perbedaan struktur jaringan esofagus dan lambung .............. 33
Gambar 2.14. Pankreas ............................................................................................................................ 34
Gambar 2.15. Histologi hati (hepar) .............................................................................................. 35
Gambar 2.16 . Kantung empedu & saluran empedu .................................................... 35
Gambar 2.17. Histologi usus halus ................................................................................................. 35
Gambar 2.18. Tiga bagian usus halus ........................................................................................ 37
Gambar 2.19. Usus besar ....................................................................................................................... 38
Gambar 2.20. Perbedaan struktur usus halus dan usus besar ........................... 39
Gambar 2.21 . Pankreatitis ..................................................................................................................... 40
Gambar 2.22. Xerostomia ..................................................................................................................... 41
Gambar 2.23. Gastritis .............................................................................................................................. 41
Gambar 2.24. Stomach tube .............................................................................................................. 42

D A F T A R T A B E
D A F T A R T A B E L L

Tabel 1.1 Referensi yang digunakan ............................................................................................... 3
Tabel 1.2 Perhitungan AMB sesuai dengan kelompok umur, jenis kelamin,
dan berat badan .......................................................................................................................................... 11
Tabel. 1.3 Faktor aktivitas fisik .............................................................................................................. 12
Tabel 1.4 Batas ambang indeks massa tubuh (IMT) di Indonesia .................... 13
Tabel 2.1 Referensi yang digunakan ............................................................................................. 24
Tabel 2.2 Pencernaan kimiawi di usus halus ........................................................................ 36

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