home
DESCRIPTION
HOME. POST HARVEST TECHNOLOGY PROCESS. Grade : X TPHP. Even Semester. Standar d C ompeten ce. To operate Agricultural Products Process (Meatballs , Nugget, Noodle, Abon ). COMPETENCY. Basic Compe ten ce. To do treatment process To Apply treatment process To control treatment process - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/1.jpg)
WAITLOADING...
Welcome to
SMK NEGERI 1 PURWOSARI2012
![Page 2: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/2.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
POST HARVEST TECHNOLOGY PROCESS
Grade : X TPHP
Even Semester
![Page 3: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/3.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 4: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/4.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 5: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/5.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 6: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/6.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 7: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/7.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-1
MEATBALLS MAKING
![Page 8: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/8.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-2MEATBALLS
Meatballs are processed through a process of destruction or grinding with the addition of filler ingredients in the form of flour and spices
![Page 9: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/9.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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".
![Page 10: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/10.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 11: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/11.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 12: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/12.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 13: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/13.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4b. 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
![Page 14: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/14.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 15: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/15.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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)
![Page 16: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/16.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 17: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/17.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 18: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/18.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 19: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/19.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
![Page 20: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/20.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 21: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/21.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 22: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/22.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 23: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/23.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 24: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/24.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 25: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/25.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FLOW CHART OF MEATBALLS MAKING :
BASIC INGREDIENTS CUTTING
GRINDINGMIXING/EMULSIFICATION
MOULDING
BOILING(TEMPERATURE 80OC)
MEATBALLS
FLOUR SPICES
ICE CUBE
![Page 26: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/26.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 27: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/27.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
CUTTING:
![Page 28: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/28.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
GRINDING:
![Page 29: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/29.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 30: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/30.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MIXING/EMULSIFICATION:
![Page 31: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/31.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 32: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/32.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MOULDING:
![Page 33: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/33.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
BOILING:
![Page 34: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/34.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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.
![Page 35: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/35.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MEATBALLS:
![Page 36: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/36.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 37: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/37.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
![Page 38: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/38.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 39: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/39.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
TYPES OF NUGGET :• CHICKEN NUGGET • FISH NUGGET
• SHRIMP NUGGET
![Page 40: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/40.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
![Page 41: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/41.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Ingredients :• Chicken
![Page 42: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/42.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Bread/bread crumb
![Page 43: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/43.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Fullcream
![Page 44: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/44.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Eggs
![Page 45: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/45.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Condiments: Shallot Garlic Pepper Leek Salt sugar
![Page 46: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/46.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 47: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/47.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
UTENSILS :
• Food processor/meat grinder
![Page 48: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/48.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Frying pan/deep fryer
![Page 49: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/49.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Steamer
![Page 50: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/50.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
![Page 51: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/51.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Knife
![Page 52: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/52.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Chopping board
![Page 53: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/53.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Measuring cup
![Page 54: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/54.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Brass or mould
![Page 55: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/55.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 56: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/56.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 57: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/57.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Material-4
![Page 58: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/58.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Ingredients :• FISH
![Page 59: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/59.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Bread/bread crumb
![Page 60: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/60.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Fullcream
![Page 61: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/61.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Eggs
![Page 62: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/62.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Condiments: Shallot Garlic Pepper Leek Salt sugar
![Page 63: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/63.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 64: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/64.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
UTENSILS :
• Food processor/meat grinder
![Page 65: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/65.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Frying pan/deep fryer
![Page 66: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/66.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Steamer
![Page 67: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/67.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
![Page 68: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/68.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Knife
![Page 69: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/69.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Chopping board
![Page 70: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/70.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Measuring cup
![Page 71: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/71.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Brass or mould
![Page 72: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/72.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 73: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/73.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 74: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/74.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
NOODLE
![Page 75: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/75.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 76: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/76.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FRESH NOODLE
![Page 77: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/77.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
WET NOODLE
![Page 78: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/78.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
DRIED NOODLE
![Page 79: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/79.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
INSTANT NOODLE
![Page 80: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/80.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
INGREDIENTS :
• Wheat flour• Water• Salt• Eggs
![Page 81: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/81.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 82: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/82.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 83: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/83.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 84: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/84.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 85: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/85.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 86: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/86.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 87: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/87.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
UTENSILS :• Scale • Mixer • Bowl • Pasta engine• Rolling pin• Tray
![Page 88: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/88.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SCALE :
![Page 89: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/89.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Mixer
![Page 90: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/90.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
ROLLING PIN
![Page 91: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/91.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
PASTA ENGINE/NOODLE MAKER
![Page 92: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/92.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
FLOW CHART OF NOODLE MAKING
INGREDIENTS MIXING ROLLING
THINNINGCUTTINGNOODLE
![Page 93: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/93.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
MIXING
![Page 94: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/94.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
ROLLING
![Page 95: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/95.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
THINNING
![Page 96: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/96.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
CUTTING
![Page 97: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/97.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Stove
![Page 98: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/98.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 99: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/99.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
SHREDDED FISH
![Page 100: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/100.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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
![Page 101: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/101.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
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
![Page 102: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/102.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 103: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/103.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 104: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/104.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 105: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/105.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 106: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/106.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 107: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/107.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 108: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/108.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 109: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/109.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 110: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/110.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 111: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/111.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 112: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/112.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 113: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/113.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 114: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/114.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 115: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/115.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 116: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/116.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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
![Page 117: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/117.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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%
![Page 118: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/118.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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)
![Page 119: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/119.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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?
![Page 120: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/120.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE 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?
![Page 121: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/121.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
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?
![Page 122: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/122.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Glossary
![Page 123: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/123.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Glossary
![Page 124: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/124.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Glossary
![Page 125: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/125.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Reference
![Page 126: HOME](https://reader031.vdocuments.us/reader031/viewer/2022012919/56816777550346895ddc739d/html5/thumbnails/126.jpg)
COMPETENCE LEARNING OBJECTIVES MATERIAL EVALUATION REFERENCE X
Post Harvest Technology Process
Authors : Andri Puspitarini, S.Pd
SMK NEGERI 1PURWOSARI
GLOSSARY
Help1. Minimal Menggunakan P-IV/Ram 256 MB2. Sound Card3. CD ROM4. Ms. Office 20075. Flash Player