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  • Bab 3. Metodologi Praktikum 3.1 Alat Dan Bahan: Daging Ayam 200 Gram Pencacahan

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    EtikaHanifR
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    The document describes the methodology for a practical experiment. It lists the tools used, including bowls, pans, stove, spoons, plates, glasses, scale, blender, knife, and mortar and pestle. It also lists the ingredients used, including chicken, spices, eggs, flour, oil, and water. It provides a workflow that involves preparing the chicken and spice mixtures, making binding agents with tapioca, flour, and milk, and then using the ingredients to make sosis sausage by mixing, testing, boiling, shaping, and slicing.

    Original Description:

    skema sosis

    Original Title

    bab 3 sosis

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    The document describes the methodology for a practical experiment. It lists the tools used, including bowls, pans, stove, spoons, plates, glasses, scale, blender, knife, and mortar and pestle. It also lists the ingredients used, including chicken, spices, eggs, flour, oil, and water. It provides a workflow that involves preparing the chicken and spice mixtures, making binding agents with tapioca, flour, and milk, and then using the ingredients to make sosis sausage by mixing, testing, boiling, shaping, and slicing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    5 views3 pages

    Bab 3. Metodologi Praktikum 3.1 Alat Dan Bahan: Daging Ayam 200 Gram Pencacahan

    Uploaded by

    EtikaHanifR
    The document describes the methodology for a practical experiment. It lists the tools used, including bowls, pans, stove, spoons, plates, glasses, scale, blender, knife, and mortar and pestle. It also lists the ingredients used, including chicken, spices, eggs, flour, oil, and water. It provides a workflow that involves preparing the chicken and spice mixtures, making binding agents with tapioca, flour, and milk, and then using the ingredients to make sosis sausage by mixing, testing, boiling, shaping, and slicing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    BAB 3.

    METODOLOGI PRAKTIKUM
    3.1 Alat dan Bahan
    3.1.1 Alat
    a.
    b.
    c.
    d.
    e.
    f.
    g.
    h.
    i.
    j.

    Baskom
    Panci
    Kompor
    Sendok
    Piring
    Gelas kecil
    Neraca analitik
    Blender
    Pisau
    Cobek

    3.1.2 Bahan
    a.
    b.
    c.
    d.
    e.
    f.
    g.
    h.
    i.
    j.
    k.
    l.
    m.
    n.
    o.
    p.

    Daging ayam
    Lada
    Pala
    Garam
    Gula
    STTP
    Bawang merah
    Bawang putih
    Minyak goreng
    Putih telur
    Plastik
    Tisuue
    Tepung terigu
    Susu skim
    Tapioka
    Air es

    3.2 Skema kerja


    3.2.1 Perlakuan Pendahuluan
    a. Persiapan Daging
    Daging ayam 200 gram
    Pencacahan

    Penggilingan
    Daging halus

    b. Persiapan Bumbu
    2 g gula, 2 g garam, 5 g bawang merah, 2 g
    bawang putih, o,5 g lada, 0,5 g pala, 0,5 g
    STTP

    Penghalusan
    Bumbu halus

    c. Pelarutan bahan pengikat


    2,5 g tapioka, 5 g susu
    skim

    2,5 g tapioka, 5 g
    tepung terigu

    Air dingin

    Penambahan
    Pelarutan

    3.2.2 Pembuatan Sosis

    Daging halus

    100 g daging halus

    100 g daging halus

    Penambahan tapiokasusu skim

    Penambahan tapiokaterigu

    1 butir putih telur, 20 g


    minyak goreng, bumbu halus

    Penambahan
    Pengadukan
    Pengujian
    Perebusan
    warna, tekstur,
    kenampakan, cooking loss
    (70-80C.
    30 menit)
    Pencetakan
    Pendinginan
    Penirisan

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