daftar isi
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DAFTAR ISI
Biodata Pengusul.................................................................................................i
Kata Pengantar....................................................................................................v
Daftar Isi..............................................................................................................vi
Daftar Tabel........................................................................................................viii
Daftar Gambar.....................................................................................................ix
Daftar Lampiran..................................................................................................x
BAB I PENDAHULUAN...................................................................................1
1.1 Latar Belakang..............................................................................................1
1.2 Ide dan Konsep Technopreneurship..............................................................2
1.3 Tujuan Penulisan...........................................................................................3
1.4 Manfaat Penulisan.........................................................................................3
BAB II TINJAUAN PUSTAKA.........................................................................4
2.1 Daging Tiruan...............................................................................................4
2.2 Protein Nabati................................................................................................5
2.3 Kadar air........................................................................................................7
BAB III PELAKSANAAN PENELITIAN.........................................................17
3.1 Waktu dan Tempat Praktikum......................................................................17
3.2 Metode Pengujian..........................................................................................17
3.3 Teknik Pengambilan Bahan Baku.................................................................17
3.4 Teknik Pengambilan Sampel.........................................................................17
3.5 Bahan dan Alat..............................................................................................18
3.6 Pembuatan Produk........................................................................................20
BAB IV PEMBIAYAAN KEGIATAN..............................................................25
4.1 Komponen Biaya...........................................................................................25
4.2 Perencanaan Pemasaran................................................................................25
BAB V KESIMPULAN DAN SARAN..............................................................29
5.1 Kesimpulan...................................................................................................29
5.2 Saran..............................................................................................................29
Daftar Pustaka.....................................................................................................30
Lampiran.............................................................................................................32