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Welcome to
SMK NEGERI 1 PURWOSARI2012
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
POST HARVEST TECHNOLOGY PROCESS
Grade : X TPHP
Even Semester
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Standard Competence
Basic Competence
1. To operate Agricultural Products Process (Meatballs , Nugget, Noodle, Abon)
1. To do treatment process2. To Apply treatment process3. To control treatment process4. To monitor the quality of the product
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Learning Objectives• The Students can provide ingredients for the process of
Meatballs, nugget, noodle, and abon• The students can determine the requirements of cleanliness
and maintenance of utensils to be used for processing• The Students can determine parametar processes / operations
that meet the requirements of production and safety / security.
• The Students can Checking utensils performance• The Students can clean up utensils / equipment to be used for
processing
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Learning Objectives• The Students can perform the processing by using utensils and
ingredients that have been available• The Students can monitor the process to ensure product
specifications are achieved meatballs, nugget, noodle and abon
• The Students can improve the product specification discrepancies / output process to keep the process remains in the specification
• The students can monitor the control points to ensure that the performance of the process is in control in accordance with the specifications
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Learning Objectives• The Students can stop the production process of meatballs,
nugget, noodle and abon in accordance with the procedure of the company
• The Students can continue the process of production when the quality of the results according to quality criteria product
• Students can improve the product out of the specifications to maintain the process to fit the expected specifications.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-1
MEATBALLS MAKING
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-2
MEATBALLS
Meatballs are processed through a process of destruction or grinding with the addition of filler ingredients in the form of flour and spices
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS ARE EMULSION SYSTEM
Meatball is an emulsion system that has characteristics similar to oil in water (o / w), where the fat as a discontinuous phase and water as continuous phase, while the protein acts as a "emulsifier".
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Protein that acts as an emulsifer can be classified into 3 groups according to their solubility: a. Water-soluble proteins. b. Salt-soluble proteins. c. protein which is insoluble in both the connective
tissue.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Ingredients :• Basic ingredients• MEAT (BEEF)• COLD WATER (ICE CUBE)• SALT• TAPIOCA FLOUR• STPP (SODIUM TRIPOLYPHOSPHAT)• PEPPER• FRIED ONION• FRIED GARLIC
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
BEEF PHYSIOLOGYa.Pre Rigor After the animal dies, no longer happens metabolism as aerobic metabolism to anaerobic metabolism, more and more lactic acid to accumulate. As a result, the pH of the muscle tissue to be dropped from the normal state (7.2 to 7.4) until it reaches the final pH of about 3.5 to 5.5. While the number of adenosine tryphospat (ATP) as an energy producer in the connective tissue so that the meat remains relatively constant at this stage is supple and soft texture of the meat.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
b. Rigor mortisRigor occur as a result of changes in bio-chemical processes that cause two important components in beef muscle, myosin, actin, and united into oktomiosin, resulting in shortened muscles so that the meat becomes stiff
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
b. Post rigorSoftening of the texture of the meat not caused by the breakdown of actin and myosin bond, but due to decreased pH.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
Meat composition per 100 grams of beef : Calories : 207 cal Protein : 18.1 grams Fat : 14.0 grams Carbohydrates : 0 g Calcium : 11.0 g Phosphorus : 170.0 grams Iron : 2.8 mg Vitamin A : 9 (RE) Vit B1 : 0.008 (mg) Vitamin C : 0 (mg) Water : 66.0 (g)
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
Characteristic of the Beef :1.Freshness2.Position of meat
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
1.Freshness• shiny appearance • the color is pale, • odorless acid and does not decay, • elastic meat texture (not mushy)
and if they are so wet and sticky.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
2. Position of meattaken from the relatively low in fat, ex : tenderloin, sirloin, rump/round, chuck
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
TAPIOCA FOLUR :• Tapioca flour / sago added as filler
ingredients, which is an ingredients that can bind a number of water
• Flour is also to improve emulsion stability, reduce shrinkage during cooking, improve the texture of the product, enhance flavor and reduce production costs
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
ICE CUBE :
• Ice cubes are added to prevent the temperature rise during emulsification
• Rising temperatures exceeding 16° C will reduce the effectiveness of meat protein in its role as an emulsifier
• Ice cubes can also dissolve potein in meat, particularly of water-soluble protein
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SALT :Salt added as a protein solvent, and the type of meat protein is extracted soluble salt will come out, thus increasing the effectiveness of "emusifier" in forming the emulsion system.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Spices :• Fried onion, fried garlic, salt and pepper
To provide a flavor, so the product to be savory and delicious meatballs.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Meatballs Recipe :Beef : 500 gramFried garlic : 15 gFried onion : 10 gPepper : 1,25 gTapioca (10%) : 50 gSTPP (0,2%) : 1 gBaking soda (0,2%) : 1 gSalt : 10 gIce cube : 100 – 150 g
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FLOW CHART OF MEATBALLS MAKING :
BASIC INGREDIENTS CUTTINGCUTTING
GRINDINGGRINDINGMIXING/EMULSIFICATIONMIXING/EMULSIFICATION
MOULDINGMOULDING
BOILING(TEMPERATURE 80OC)
BOILING(TEMPERATURE 80OC)
MEATBALLS
FLOUR SPICES
ICE CUBE
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS MAKING :1. Preparation of Ingredients :
Treatment required on beef before to grinding is the removal of fat attached to meat that can damage the emulsion also led to the resulting product was fat meatballs.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
CUTTING:
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
GRINDING:
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
GRINDING:
The purpose of grinding is to minimize the size of the meat into particles whose size is homogeneous. So that when mixed with spices, will be blended with the dough
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MIXING/EMULSIFICATION:
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MIXING/EMULSIFICATION:Mixing of meat that has been paste with tapioca flour and spices.
At this stage it is also possible the increase of temperature as a result of the onset of heat during the emulsification. To prevent this, need to add ice cubes. Amount of ice cubes were added 10-30% by weight of meat
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MOULDING:
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
BOILING:
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MOLDING AND BOILING:Molding of dough into meatballs can use a spoon and hand or the molding press. Boiling at a temperature of 80 º C (boiling water not boiling) aims to obtain an equitable cooking meatballs.
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS:
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
QUALITY OF MEATBALLS:Assess the quality of the simplest meatball is the organoleptic (sensory), include:a. The appearanceb. Aroma c. colord. flavore. texture
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
NUGGETANIMAL PRODUCT WHICH PROCESSED THROUGH :
• mixing
• steaming
• frying.
Categorized as FAST FOOD
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
TYPES OF NUGGET :• CHICKEN NUGGET • FISH NUGGET
• SHRIMP NUGGET
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Ingredients :• Chicken
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Bread/bread crumb
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Fullcream
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Eggs
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Condiments: Shallot Garlic Pepper Leek Salt sugar
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
CHARACTERISTICS OF GOOD QUALITY CHICKEN :• from healthy chickens, which have eyes that are clear
and bright• No parts of the body is injured or bruised, due to the
presence of microbial contamination of wounds and will accelerate the decay
• The skin is white and pale yellow slightly, if skin color is too yellow, it indicates the long-cut chicken
• does not contain much fat
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
UTENSILS :
• Food processor/meat grinder
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Frying pan/deep fryer
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Steamer
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Knife
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Chopping board
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Measuring cup
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Brass or mould
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
CHICKEN NUGGET RECIPE
Chicken 500 gramswhite bread 250 gramsMilk/full cream 300 ml Garlic 75 grams Leek 50 gramsegg 2 pcsBread crumbs 250 gramsMargarinePepper 1 tspSalt 1 tbsp
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FLOW CHART OF CHICKEN NUGGET
CHICKEN
DRESSING/TRIMMING
GROUNDING
MOULDING
STEAMING
FRYING
COOLING
PACKING
DOUGH MIXING+ MILKCONDIMENT IS
GROUNDED+ EGG
MIXING
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Ingredients :• FISH
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Bread/bread crumb
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Fullcream
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Eggs
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Condiments: Shallot Garlic Pepper Leek Salt sugar
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
CHARACTERISTICS OF GOOD QUALITY FISH :• Fish body surface out to be coated by mucus that thinly
and shine• The scale sticks on fish out firmly• If the fish pressed out by finger not imprint, have
white colour and chewy. • The fish abdominal wall still whole (are not flawed) and
the anus have white colour and not inflates • The fish eye still bright, unclouded and convex• Enclosed red gill mucous, unclouded and smelly fresh
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
UTENSILS :
• Food processor/meat grinder
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Frying pan/deep fryer
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Steamer
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Knife
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Chopping board
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Measuring cup
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Brass or mould
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FISH NUGGET RECIPE
Fish 500 gramswhite bread 250 gramsMilk/full cream 300 ml Garlic 75 grams Leek 50 gramsegg 2 pcsBread crumbs 250 gramsMargarinePepper 1 tspSalt 1 tbsp
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FLOW CHART OF FISH NUGGET
FILLETING/TRIMMING
MILLING/GRINDING
MOULDING
STEAMING
FRYING
COOLING
PACKING
DOUGH MIXING+ MILKCONDIMENT IS
GROUNDED+ EGG
MIXING
FISH
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
NOODLE
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Kinds of Noodles :
• fresh noodles• wet noodle• dried noodles• instant noodles
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FRESH NOODLE
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
WET NOODLE
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
DRIED NOODLE
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
INSTANT NOODLE
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
INGREDIENTS :
• Wheat flour• Water• Salt• Eggs
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Wheat flour
• The results of milling wheat• have gluten• Supple and elastic• The characteristics of good flour: white, no
clumping, no musty smell, do not have lice• Type of flour will determine the type of noodles
are made
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Types and protein content of wheat flour :
• Hard flour• Medium flour• Soft flour
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Types and protein content of wheat flour :
• Hard flour• Medium flour• Soft flour
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
WATER
• Determine the quality of noodles• Water use depends on protein flour• Water is suitable for making noodles
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SALT • provide a sense of noodle• Strengthen the texture of the noodles• Increase the elasticity of noodles• binding of water• Inhibit the activity of protease and amylase →
noodles are not sticky and fluffy excessive
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
EGG
• Enhance the quality of noodles• Egg yolks: add more flavor, add nutrients,
gives color to the noodles• Egg whites: plumping, improved quality and
gluten strength in noodle dough• Noodles more pliant and less prone to falter
The use of 3-10% by weight of flour
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
UTENSILS :• Scale • Mixer • Bowl • Pasta engine• Rolling pin• Tray
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SCALE :
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Mixer
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
ROLLING PIN
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
PASTA ENGINE/NOODLE MAKER
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FLOW CHART OF NOODLE MAKING
INGREDIENTS MIXING ROLLING
THINNINGCUTTINGNOODLE
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MIXING
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
ROLLING
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
THINNING
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
CUTTING
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
QUALITY OF NOODLE :Assess the quality of the noodle is the organoleptic (sensory), include:a. The appearanceb. Aroma c. colord. flavore. texture
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SHREDDED FISH
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
PURPOSE OF SHREDDED FISH MAKING :
• Reduce the water content of fish meat, thus inhibiting microorganism
• Product diversification:• as side dish• filling or topping ingredients (lemper, pastel,
bread)• Extend the shelf life
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Quality Standard of ShreddedNO Test Criteria Unit Requirements1 Condition
• Shape• Odor• Taste• Color
----
NormalNormal Normal Normal
2 Water % bb Max 73 Ash % bb Max 74 Acid Insoluble
Ash% bb Max 0.1
5 Fat % bb Max 306 Protein % bb Max 157 Crude Fiber % bb Max 18 Sugar (sucrose) % bb Max 309 Preservatives - According to
SNI 01-0222-87
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
NO Kriteria Uji Satuan Persyaratan
10 Metal Contamination• Pb• Cu• Zn• Sn• Hg
mg/kgmg/kgmg/kgmg/kgmg/kg
Max 2Max 20Max 40Max 40
Max 0.05
11 Arsen contamination (As) mg/kg Max 1
12 Microbial Contamination• Total Plate• MPN• Salmonella• Staphylococcus aureus
Colony/gColony/gColony/gColony/g
Max 5 x 104Max 10
Negative0
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
NO Kriteria Uji Satuan Persyaratan
10 Metal Contamination• Pb• Cu• Zn• Sn• Hg
mg/kgmg/kgmg/kgmg/kgmg/kg
Max 2Max 20Max 40Max 40
Max 0.05
11 Arsen contamination (As) mg/kg Max 1
12 Microbial Contamination• Total Plate• MPN• Salmonella• Staphylococcus aureus
Colony/gColony/gColony/gColony/g
Max 5 x 104Max 10
Negative0
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
INGREDIENTS :• Fish• Coconut milk• Garlic• Shallots• Brown sugar• Ginger• Salt • Galangal
•lemongrass•Coriander•Bay •Tamarind•Cooking oil•Plastic
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Utensils :
• Knife • Cutting Board• Bowl • Pan • Wood Spatula• Spoon • Scale• Stove
•Small Bowl•Napkin •Mortar •Steamer •Plastic sealer
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Flow Chart of Making Shredded Fish
TRIMMING
STEAMING
STIR FRYING/SAUTEING
DEEP FRYING
PRESSING
COOLING
PACKING
SHREDDING
FISH
SPICES
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
TRIMMING/DRESSING
• Weed the fish by dispose stomach contents, fish head, tail and skin. Then, wash the fish thoroughly
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
STEAMING
• easy retrieval of meat• easy the destruction of the fish so that produced
flakes of similar size
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SAUTEING
Shredded fish that been mixed by spices, saute/stir fry with some oil. Stirr until half cooked
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FRYING
Fry the half cook shredded with hot oil so that the shredded does not absorb much oil
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
COOLING• Cooling is done so that water vapor/hot air that
trapped in shredded can out• Shredded fiber that clot should be separate to have
good appearance and texture
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
PACKING & LABELING
• Packing is done to keep the shredded from contaminants and improve the appearance
• Packing and labeling are done accordance with the AIDAS principle
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS
Meatballs is a system that has the characteristics of the emulsion .... a. Oil in waterb. Water in oilc. Oils in fatsd. Water in the fate. Water in protein
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS
Which acts as an emulsifier in the meatball emulsion system is a .... a. fatb. meatc. proteind. starche. water
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS
Factors that can be used as guidance in the selection of beef for the meatballs basic ingredients are .... a. Texture and the location of the position of meat textureb. Freshness factor and the location of the position of meatc. Color and texture of the meat factord. Appearance and freshness of the meat factore. Factors sex and texture of meat
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS
Good meat are used for making meatballs is taken from the ....
a. Head and Ribb. Rib and oxtailc. Rump and oxtaild. Rump and sirloine. Leg and rib
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS
Amount of tapioca flour is added into the meatballs dough between ...
a. 10-40%b. 5-10%c. 40-50%d. 2.5 to 5%e. 50-65%
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS
1. Why starts boiling of meatballs at a temperature of 80 ° C (not boiling water)?
2. How is the quality criteria of meatballs when assessed organoleptic?3. Explain the advantages and disadvantages compared to using a food
processor and meat grinding tool on the market!4. Describe the stages of the process of making dough meatballs
(emulsification)
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
NUGGET
1. Mention four materials used to make chicken nuggets!
2. Draw a flow chart the process of making chicken nuggets!
3. How is the quality criteria of nuggets?
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
NOODLE
1. Mention three main ingredients for making the noodles!
2. What is the function of salt in the noodles making?
3. Why in the making the noodles to use wheat flour?
4. What is the purpose of weighing activities for noodle making?
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SHREDDED FISH
1. Mention three main ingredients for making the shredded fish!
2. What is the function coconut in the making of shredded fish?
3. Draw a flow chart the process of making shredded fish!
4. How is the quality criteria for a good shredded fish?
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Glossary
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Glossary
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Glossary
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
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Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Reference
COMPETENCE LEARNING OBJECTIVES MATERIALEVALUATIO
NREFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
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