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DAFTAR ISI
KATA PENGANTAR ............................................................................................... i
DAFTAR ISI ......................................................................................................... ii
BAB I PENDAHULUAN ........................................................................................ 3
A. Latar Belakang ........................................................................................ 3
B. Kompetensi Inti ....................................................................................... 3
C. Kompetensi Dasar dan Indikator Pencapaian Kompetensi ........................ 4
D. Tujuan Pembelajaran .............................................................................. 4
E. Deskripsi E-Modul ................................................................................... 4
F. Panduan Penggunaan E-Modul ................................................................ 5
G. Peta Konsep ............................................................................................. 6
H. Manfaat E-Modul ..................................................................................... 6
KEGIATAN PEMBELAJARAN ............................................................................... 7
A. ZAT ADITIF PADA MAKANAN ................................................................... 7
1. Pengertian Zat Aditif ..................................................................................... 7
2. Jenis-Jenis Zat Aditif .................................................................................... 8
B. Bahaya Zat Aditif bagi Kesehatan .......................................................... 11
KAJIAN LITERATUR BERBASIS ETNOSAINS ..................................................... 12
A. Perawatan dan pemupukan pada pohon aren ........................................ 12
B. Proses penyadapan ................................................................................ 12
C. Proses memasak nira menjadi gula merah ............................................. 13
D. Mencetak gula merah ............................................................................ 14
e-LKPD ............................................................................................................. 16
EVALUASI ......................................................................................................... 17
DAFTAR PUSTAKA ............................................................................................ 18
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