Page 4 - E-MODUL

DAFTAR ISI

KATA PENGANTAR ............................................................... i
DAFTAR ISI ............................................................................. ii
DAFTAR GAMBAR ............................................................... iv
PENDAHULUAN .................................................................... 1
A. Petunjuk Penggunaan E-Modul .............................. 1

B. Kemampuan Akhir Belajar ....................................... 1
C. Tujuan Pembelajaran ................................................ 2

MATERI ................................................................................... 4
A. Pengertian dan Tujuan Pengolahan Produk Hasil
Samping .............................................................................. 5
B. Jenis, Kandungan dan Manfaat ............................... 7

1. Bekatul (Serealia) .................................................. 7

2. Ampas Kedelai (Kacang-kacangan) ................. 10
3. Kulit Singkong (Umbi) ........................................ 11

4. Daun Ubi Jalar (Umbi) ......................................... 13
C. Teknik Pengolahan .................................................. 15

1. Teknik Pengolahan Makanan Panas Basah
(Moist Heat) ................................................................. 16

2. Teknik Pengolahan Panas Kering (Dry Heat
Cooking) ........................................................................ 17

1. Pengawetan secara Fisik.................................... 18

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