Report

ENGLISH ASSIGNMENT PROJECT PROPOSAL

Solo sausage, traditional Indonesian food a famous
specialty from Central Java

Arranged by:
Name : Arya Suwardana
NIS : 2327
Class : XII MULTIMEDIA 2

DKI JAKARTA PROVINCIAL GOVERNMENT

EDUCATION AUTHORITIES
STATE VOCATIONAL HIGH SCHOOL OF 59 JAKARTA
Jl. Peninggaran Barat I, RT.12/RW.11, Kby. Lama Utara, Kec. Kby. Lama, South
Jakarta City, Special Capital Region of Jakarta 12240
Homepage : https://www.smkn59jkt.sch.id/
 FOREWORD

In the dynamic world of culinary arts, the quest for mastery extends beyond the confines of
conventional recipes and embraces the rich tapestry of global cuisines. Within this diverse
landscape, "Sosis Solo," a culinary gem hailing from Indonesia, emerges as a symbol of
tradition, flavor, and cultural identity. This proposal serves as a to explore the intricate craft of
Sosis Solo, inviting enthusiasts and aspiring chefs alike to embark on a culinary journey that
marries heritage with contemporary culinary techniques.

Sosis Solo lies not only in its distinctive taste but also in its cultural roots. Originating from
the vibrant city of Solo in Central Java, this sausage holds a special place in Indonesian
gastronomy. Its preparation involves a harmonious blend of locally sourced ingredients, time-
honored recipes, and a meticulous approach to craftsmanship. By delving into the practical
examination of Sosis Solo, we aim to not only celebrate its flavors but also to dissect the
techniques and artistry that contribute to its unique culinary identity.

As we embark on this culinary exploration, the goal is to foster a deep appreciation for the
cultural heritage embedded in the art of Sosis Solo preparation. This proposal envisions a
collaborative learning environment where participants can engage with the culinary traditions
of Indonesia, cultivate practical skills, and ultimately emerge with a heightened understanding
of the culinary arts. The practical examination of Sosis Solo promises not only a gastronomic
adventure but also a cultural immersion that transcends the boundaries of the kitchen, creating
a lasting impact on the culinary journey of those involved..

Jakarta, 31 October 2023

Writer,

Arya Suwardana

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 Background

Solo Sausage, a product that encapsulates the distinctive flavors and culinary
traditions of the city of Solo, has become an inseparable part of Indonesia's
culinary riches. This city is known for its diversity of traditional culinary
delights, and Solo sausage is one of the icons that represents its culinary
delights.

With a rich heritage and authentic taste, Solo sausage not only appeals to the
taste buds, but also brings nostalgia and cultural warmth. The manufacturing
process, which is passed down from generation to generation, provides a special
touch that makes Solo sausage the top choice for traditional culinary lovers.

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 LIST OF CONTENS
FOREWORD....................................................................................................................................2
Background....................................................................................................................................3
LIST OF CONTENS............................................................................................................................4
BAB I..............................................................................................................................................4
PENDAHULUAN..............................................................................................................................4
A. Main Ingridiens........................................................................................................................4
BAB II.............................................................................................................................................5
MAKING PROCESS..........................................................................................................................5
A. How To Make Solo Sausage........................................................................................................5
B. Culture And Economic Values....................................................................................................6
BAB III............................................................................................................................................6
CONTENS IMAGE............................................................................................................................6
A. Logo Branding............................................................................................................................6
B. Poster.........................................................................................................................................7
C. Packaging.......................................................................................................................................7
BAB IV............................................................................................................................................7
CONCLUSION..................................................................................................................................7

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 BAB I
PENDAHULUAN

A. Main Ingridiens

Solo Sausage is made from simple main ingredients but provides a distinctive
taste.
Some of the materials used include:
 Chicken or Beef: Meat that is ground into sausage mixture.
 Tapioca Flour: Used as a binder to make the sausage texture chewier.
 Chicken Eggs: Gives softness and flavor to the dough.
Seasonings:
 Seasonings such as garlic, pepper, salt and seasonings give Solo Sausage
unique taste characteristics

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 BAB II
MAKING PROCESS

A. How To Make Solo Sausage

The process of making Solo Sausage involves several steps, including:

1. Ingredient Selection: Ensures the quality of meat and other ingredients.
2. Meat Processing: Meat is ground or finely chopped to make a paste.
3. Mixing Ingredients: The ingredients are mixed together with tapioca flour
and eggs, as well as prepared spices.
4. Sausage Forming: The dough is molded into a sausage shape and then
cooked.
5. Cooking: Sausages can be grilled, boiled or fried according to taste.

B. Culture And Economic Values

Solo Sausage is not only part of the culinary heritage, but also has high cultural
value. This food is part of the culinary traditions of the Solo people and is often
served on special occasions, such as holiday celebrations or family events.

Economically, the production and sale of Solo Sausage makes a positive

contribution to the local economy. Many local traders rely on selling Solo
Sausage as their main livelihood.

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 BAB III
CONTENS IMAGE

A. Logo Branding

B. Poster

C. Packaging

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 BAB IV
CONCLUSION

By digging deeper into Solo Sausage, we not only discover a delicious food that
is the pride of the city of Solo but also a reflection of its living cultural heritage.
The manufacturing process, involving local ingredients such as chicken or beef,
tapioca flour, and various spices, creates a unique harmony of taste. Sausage
Solo is not just a dish, but a work of culinary art that is integrated into people's
daily lives.

The existence of Solo Sausage also goes beyond the purely culinary aspect. It
has become a symbol of celebration and togetherness at various events, sending
a deep emotional message. In every bite, you can feel the warmth of family and
the joy of moments together. Sausage Solo is not just a menu, but an invaluable
social bond.

The economic impact generated by Sosis Solo makes a significant contribution

to the sustainability of the local economy. Local traders and producers rely on
the popularity of Solo Sausage as a main source of income. Therefore,
appreciating and supporting local culinary delights such as Sosis Solo also
means empowering the community economy.

In closing, Sosis Solo not only offers a taste that captivates the tongue but also
summarizes the cultural beauty and economic potential behind it. Hopefully its
existence will continue to be taken into account in the Indonesian culinary
scene, proving that traditional culinary heritage remains an invaluable wealth

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