PROCEDURE TEXT PAPER

How to Make Egg Martabak

Arranged by:
1. Ahmad Dani
2. Dimas April
3. Nurhadi
4. Maulana Sidik
5. Slamet BR

Class:

XII RPL 3

SEKOLAH MENENGAH KEJURUAN ( SMK )

DARUL MA’ARIF PAMANUKAN
KABUPATEN SUBANG
TAHUN AJARAN 2023-2024
Jl. Eyang Tirtapraja Barat No. 101 Tlp. (0206)552087 Pamanukan –Subang

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 LIST OF CONTENTS
TITLE PAGE........................................................................................................... i

LIST OF CONTENTS.................................................................................................. ii

FOREWORD.......................................................................................................... 1

CHAPTER I INTRODUCTION............................................................................. 2

1. Background................................................................................................. 2
2. Problem Formulation.................................................................................. 2
3. Goals........................................................................................................ 2

CHAPTER II DISCUSSION.................................................................................. 3

1. Tools and Ingredients for Making Egg Martabak........................................ 3

2. How to Make Egg Martabak........................................................................ 5

CHAPTER III CLOSING..................................................................................... 12

Conclusion..............................................................................................................12

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 FOREWORD
I would like to thank the presence of Allah SWT, for his grace and abundance of grace, I
was able to complete the composition of this "Martabak Telor" Procedure Text Paper
smoothly. This paper was prepared as one of the assignments this semester which is
presented in the Text Paper
The "Egg Martabak" procedure that we will carry out. I am very aware that there are still
many shortcomings in this paper, therefore I really hope for constructive criticism and
suggestions for the perfection of this paper and I hope that this paper can provide good
benefits for business activities in particular and as learning material in general.

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 CHAPTER I

INTRODUCTION

1.1 Background
It started with a young man from Lebaksiu, Tegal, Central Java named Ahmad bin
Abdul Karim who traveled to the big city, namely Semarang, to trade in 1930. Then, he met
a Bangka resident named Mang Katim who was good at cooking and became his friend.

One day, Abdullah, who came from India, was invited to Ahmad's hometown and introduced
to his sister. This introduction resulted in marriage between the two. Abdullah is also good at
making a dish made from wheat called martabak. Because he lives in Indonesia, his
martabak is adapted for the Javanese palate who likes to eat vegetables, namely martabak
which contains vegetables mixed with other ingredients.

Ahmad and his wife taught their relatives and neighbors how to make the martabak. They
also introduce martabak at various events outside the city, such as night markets, sekatenan
in Yogyakarta, and dugderan in Semarang. Now, egg martabak is spread in various regions
in Indonesia.

1.2 Problem Formulation

A. How to Make Egg Martabak?
B. What tools are needed?
C. What ingredients are needed to make Martabak Telor?
D. How is it presented?
I.3 Goals
A. Attract consumers so that this product can be well received and liked by
consumers
B. Meet community needs
C. Obtain profits/benefits
D. Develop business and increase business capital

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 CHAPTER II

DISCUSSION

2.1 Tools and materials

Ingredients

Masako

Boncabe

Micin(Sasa)

Leek Egg

Sausage Vegetable oil

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 Spring rolls

Tools

Spatula

Cutting board Plate

Stove

Wok Gas cylinders

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 Knife

2.2 How to Make Egg Martabak

1. Add enough oil.

2 . turn on the stove

..

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3. Clean the leeks

4. Chop the spring onions

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5. Crack the egg and put it in a bowl

6. Put the spring onions into a bowl

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 7. Put the micin into a bowl

8. Put the masako into a bowl

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 9. Put the spring rolls into the pan

10. Put the ingredients in the bowl into the pan with the spring rolls

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11. Fold the spring rolls according to individual taste

12. Fry egg martabak until brownish

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13. Once cooked, remove and drain

14. The egg martabak is ready to be served and ready to be enjoyed

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 CHAPTER III

CLOSING

3.1 Conclusion

1. There are lots of opportunities around us, if we are sensitive to these opportunities
then we are sure that these opportunities can be utilized as well as possible.

2. The importance of innovation in a business, intense competition requires me to

think carefully, be creative and responsive in taking advantage of opportunities.

3. Excellent service is the main and most important opportunity in a business activity.

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