PERENCANAAN PRAKTIK OLAHAN GULA

HARD CANDY

Kelompok 5C:
Wanda Putri Dwi Wardani 22050394015
Anastasya Vina Wardhani 22050394023
Della Riswanda 22050394100

PROGAM STUDI S1 PENDIDIKAN TATA BOGA

JURUSAN PENDIDIKAN KESEJAHTERAAN KELUARGA
FAKULTAS TEKNIK
UNIVERSITAS NEGERI SURABAYA
2023
 Lembar Pengesahan

No. Nama Nim TTD Masuk TTD Keluar

1. Wanda Putri Dwi 2250394015

Wardani
2. Anastasya Vina 2250394023
Wardhani
3. Della Riswanda 2250394100

Mengetahui

Dosen Pengampu :

1. Mauren Gita Miranti, S.Pd, M.Pd. ...................................................

2. Nurul Farikhatir Rizkiyah, S.Pd., M. Pd ...................................................

 MENU

ESPRESSO CANDY
 KELOMPOK 5

STANDART RECIPE
Item : Espresso Candy Size :
Portion : Category : Candy

No Ingrdients/Bahan Quantity/ Unit Amount/Harga Unit Total Preparation

Baku Jumlah Satuan Price Price
1. Granulated sugar 200 Gram 16
16.000/kg 3.200
2. Water 125 Gram 5
5.000/18 lt 347
3. Liquid glucose 70 Gram 20
20.000/500 g 2.800
4. Coffee extract 10 Gram 18
18.000/25 g 7.200
5. Vegetable oil 5 Gram 24
24.000/1 lt 120
TOTAL 13.667
VARIABLE COST (Pengeluaran lain-lain) (10%)
TOTAL BASIC COST
COST/PORTION (harga per biji)
FOOD COST (x2)
METODE/CARA PEMBUATAN:
1. Lightly spray a coffee bean candy mould with some oil.
2. Heat the sugar, water, and liquid glucose in heavy based sauce pan over a medium heat and stir until
the sugar has dissolved.
3. Insert a sugar thermometer and bring the mixture to the boil, cleaning the sides of the sauce pan with
a damp pastry brush to avoid crystallisation around the sauce pan if necessary. Boil without stirring
until the sugar syrup reaches 149°C (300° F), hard crack stage.
4. Once the sugar syrup has reached the correct temperature, remove the pan from heat and leave to
settle before adding the coffee extract mix well.
5. Pour the mixture into a pitcher, then pour the mixture into the prepared candy mould. Leave to cool
about 30 minutes until completely cold and hardened. Store in an airtight for up two weeks.
 DAFTAR PERENCANAAN ALAT
Keterangan
No. Nama Alat Spesifikasi Jumlah
Laboratorium Sendiri
A. Alat Persiapan

1. Pisau Stainless Steel 3 ✔

2. Talenan Plastik 2 ✔

3. Gelas ukur Plastik 1 ✔

4. Mangkuk Plastik 2 ✔

5. Tray bahan Plastik 1 ✔

B. Alat Pengolahan

1. Kompor Stainless Steel 1 ✔

2. Sauce pan Stainless Steel 2 ✔

3. Bowl Stainless steel 2 ✔

4. Garpu Stainless steel 1 ✔

5. Plastik Warp Plastik 1 ✔

Aluminium
6. Aluminium 1 ✔
Foil
C. Alat Penyajian

1. Dessert Plate Chinaware 1 ✔

2. Spoon Stainless steel 1 ✔

3. Fork Stainless steel 1 ✔

 PERENCANAAN TENAGA DAN WAKTU

WAKTU WANDA VINA DELLA

11.00 - 11.15 Persiapan alat dan Persiapan alat dan Persiapan alat dan
bahan bahan bahan
11.15 - 12.00 Membuat espresso Membuat espresso Membuat espresso
candy candy
candy
12.00-13.00 Berkemas dan Berkemas dan evaluasi Berkemas dan evaluasi
evaluasi