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DAFTAR ISI

1. BAB 1 PENDAHULUAN ................................................................................... 1


1.1 Latar Belakang ............................................................................................... 1
1.2 Rumusan masalah .......................................................................................... 4
1.3 Pertanyaan Penelitian ..................................................................................... 4
1.4 Tujuan Penelitian ........................................................................................... 4
1.4.1 Tujuan umum ......................................................................................... 4
1.4.2 Tujuan khusus ........................................................................................ 4
1.5 Manfaat Penelitian ......................................................................................... 5
1.5.1 Bagi Masyarakat ...................................................................................... 5
1.5.2 Bagi Instansi terkait ................................................................................. 5
1.5.3 Bagi instansi pendidikan .......................................................................... 5
1.5.4 Bagi Penulis ............................................................................................. 5
1.6 Ruang lingkup ................................................................................................. 6
2. BAB II TINJAUAN PUSTAKA ............................................................................ 7
2.1 Bahan Tambahan Makanan ............................................................................. 7
2.1.1 Definisi bahan tambahan makanan .......................................................... 7
2.1.2 Fungsi bahan tambahan makanan ............................................................ 7
2.1.3 Pengelompokan bahan tambahan makanan ............................................. 9
2.1.4 Jenis bahan tambahan makanan ............................................................... 9
2.2 Bahan Pemanis Buatan .................................................................................. 12
2.3 Pemanis Buatan yang banyak digunakan di Indonesia ................................. 12
2.3.1 Siklamat ................................................................................................. 12
2.3.2 Sakarin .................................................................................................... 13
2.4 Peraturan pemanis buatan ............................................................................. 14
2.5 Dampak pemanis buatan bagi kesehatan....................................................... 14
2.6 Es krim .......................................................................................................... 14
2.6.1 Pengertian es krim ................................................................................... 14
2.6.2 Komposisi nilai gizi es krim ................................................................... 14
2.6.3 Pembuatan es krim .................................................................................. 15
2.6.4 Proses pembuatan es krim ....................................................................... 15
2.7 Metode pemeriksaan siklamat ....................................................................... 18
2.8 Kerangka konsep ........................................................................................... 18
2.9 Definisi operasional ...................................................................................... 19
3. BAB III METODE PENELITIAN ........................................................................ 20
3.1 Jenis penelitian .............................................................................................. 20
3.2 Lokasi dan waktu penelitian.......................................................................... 20
3.2.1 lokasi penelitian ...................................................................................... 20
3.2.2 Waktu penelitian ..................................................................................... 20
3.3 Populasi dan sampel ....................................................................................... 20
3.4 Teknik Sampling ........................................................................................... 21
3.5 Metode Pemeriksaan ...................................................................................... 21
3.6 Perlakuan sampel .......................................................................................... 22
3.7 Interpretasi hasil ............................................................................................ 23
3.8 Analisis data .................................................................................................. 23
DAFTAR PUSTAKA ............................................................................................... 24