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