SET HIDANGAN DAERAH

BENGKULU
Kelompok 2 :
Akbar Rizky Teo Davidson Pasaribu
Aldian Maulana
Ameylia Asfi Putri
Annisa Amelia Puteri
Aulia Al Rasyid Pahlevi Nasution
 BENGKULU
Bengkulu merupakan kabupaten yang memiliki potensi dalam wisata alam dan sejarahnya. Hal ini
dikarenakan letak geografisnya yang berada di pesisir barat Pulau Sumatera yang menghadap langsung dengan
Samudra Hindia. Bengkulu menjadi salah satu kota wisata yang memiliki destinasi wisata alam serta wisata
kuliner, tak jarang ada orang yang datang ke Bengkulu hanya untuk sekedar mencicipi makanan khas yang
memiliki citarasa unik dan otentik.

Ada banyak makanan khas Bengkulu yang dapat kita coba, mulai dari makanan bercita rasa manis hingga
asin dan gurih seperti beberapa contoh makanan yang akan kami jelaskan yaitu : Liling Rebung Asam, Gulai
Kemba’ang, Dan Pendap.

Bengkulu is a district that has potential in natural and historical tourism. This is due to its geographical
location which is on the west coast of Sumatra Island which faces directly with the Indian Ocean. Bengkulu
being one of the tourist cities that has natural tourist destinations as well as culinary tourism, it is not
uncommon for people to come to Bengkulu just to taste typical food that has a unique and authentic taste.

There are many Bengkulu specialties that we can try, ranging from sweet to salty and savory foods such as
some examples of foods that we will explain, namely: Liling Rebung Asam, Gulai Kemba'ang, and Pendap.

04/12/2022 Designed by PoweredTemplate.com 2

Liling Rebung
Asam
 Liling Rebung Asam atau juga dikenal dengan
Rebung Asam merupakan salah satu makanan khas
Bengkulu yang terbuat dari tunas bambu atau
bambu muda yang diiris tipis, lalu direndam dalam
aiar beberapa hari.

Rebung Asam ini dimasak dengan campuran Liling

yaitu sejenis siput atau keong sawah yang berwarna
hitam. Liling biasanya hidup di air tawar, dimasak
dengan berkuah santan kelapa .

Liling Rebung Asam or also known as Rebung Asam

is one of Bengkulu's specialties made from thinly
sliced ​bamboo or young bamboo shoots, then soaked
in water for several days.

This Tamarind Rebung is cooked with a mixture of

Liling, which is a type of black rice snail or snail.
Liling usually live in fresh water, cooked with
coconut milk soup.

04/12/2022 Designed by PoweredTemplate.com 4

 Gulai
Kemba’ang
Gulai Kemba’ang merupakan kuliner bercita rasa lezat khas
Bengkulu. Menggunakan bahan utama iga sapi. Rasa dari gulai ini
memang kental akan rempah-rempahnya. Memasak gulai harus
memerlukan kelapa parut yang sudah disangrai, selain itu juga
daun talas yang direbus dan asam kandis juga santan.

Gulai Kemba’ang merupakan salah satu menu spesial yang kerap

dibuat pada bulan puasa ataupun lebaran . Masakan ini sangat
cocok disantap saat berbuka puasa ataupun sahur.

Gulai Kemba’ang is a culinary with delicious Bengkulu taste. Using

the main ingredient beef ribs. The taste of this curry is thick with
spices. Cooking curry requires roasted grated coconut, boiled taro
leaves and kandis acid as well as coconut milk.

Kemba'ang curry is one of the special menus that is often made

during the fasting month or Eid. This dish is very suitable to be
eaten at iftar or sahur.

04/12/2022 Designed by PoweredTemplate.com 6

Pendap
 Pendap/Babutuk merupakan masakan khas
tradisional Krui, Lampung Barat dan Bengkulu.
Pendap memiliki rasa pedas dan gurih.

Pendap terbuat dari bumbu-bumbu yang beragam,

seperti bawang putih, kencur, dan cabai giling.
Kemudian dicampur dengan parutan kelapa muda.
Setelah itu dibungkus dengan daun talas, dimasukkan
sepotong ikan, lalu direbus selama 8 jam.

Pendap/Babutuk is a traditional dish from Krui, West

Lampung and Bengkulu. Pendap has a spicy and
savory taste. Pendap is used as a side dish to eat rice.

Pendap is made from various spices, such as garlic,

kencur, and ground chili. Then mixed with grated
young coconut. After that it is wrapped in taro leaves,
put a piece of fish, then boiled for 8 hours.

04/12/2022 Designed by PoweredTemplate.com 8

 KUE
BONGKOL
Bengkulu memiliki banyak ragam makanan khas seperti
ikan pais, pendap, kue tat, perut punai serta kue yang
terbuat dari tepung terigu dan gula aren yaitu kue
bongkol. Kue tradisional ini terbuat dari tepung terigu
yang dibungkus daun pisang dan dikukus kurang lebih 15
menit. Kue ini memiliki tekstur yang sangat lembut dan
memiliki rasa yang tidak terlalu manis. Namun, rasanya
akan lebih nikmat jika dikonsumsi saat dingin. Kue
bongkol bertambah gurih jika disantap dengan santan
kelapa serta gula aren.

Bengkulu has many kinds of special foods such as

fish pais, pendap, tat cakes, belly punai and cakes
made from wheat flour and palm sugar, namely
bongkol cake. This traditional cake is made from
wheat flour wrapped in banana leaves and steamed
for about 15 minutes. This cake has a very soft
texture and has a taste that is not too sweet.
However, it tastes better if it is consumed cold.
Bongkol cake is more savory when eaten with
coconut milk and palm sugar.
04/12/2022 Designed by PoweredTemplate.com 10
 Standar Resep
Standard Recipe
• Definisi Standar Resep
Standar Resep merupakan cara mempersiapkan, mengolah, memasak makanan yang sudah dilakukan
uji dan dikembangkan. Penerapan standart resep memiliki kelebihan mengenai mutu produksi makanan dan
layanan yang diberikan.

Standar Resep merupakan bentuk susunan resep yang sudah baku, yang akan sama hasilnya bila
dipergunakan oleh orang yang berbeda sehingga menjadi acuan dalam memproduksi suatu masakan, gunanya
agar mutu dari masakan yang dihasilkan serta menjadi pengawasan atas biaya, produksi dan porsi yang
dihasilkan.

• Definition of Standard Recipe

Standard Recipe is a way of preparing, processing, cooking food that has been tested and developed. The
application of standard recipes has advantages regarding the quality of food production and services provided.

Standard recipe is a form of standard recipe arrangement, which will be the same result if used by
different people so that it becomes a reference in producing a dish, the point is that the quality of the food is
produced as well as a control over the cost, production and portion produced.

04/12/2022 Designed by PoweredTemplate.com 12

 Struktur Standar Resep
Recipe Standard Structure
• Nama Resep • Recipe Name
• Komposisi Bahan • Material Composition
• Alat • Tool
• Cara Memasak • How to cook
• Waktu Memasak • Cooking Time
• Alat Hidang • Dish Tool

04/12/2022 Designed by PoweredTemplate.com 13

 Fungsi Standar Resep
Recipe Standard Function
• Pengawasan Mutu • Quality Control
Hasilnya sama siapapun yang The result is the same whoever uses it.
menggunakan.

• Pengawasan Jumlah • Quantity Control

Jumlah bahan makanan dan porsi dan
hasil yang tepat dengan standar resep,
kualitas dan kuantitas makanan tetap
terjaga sehingga pengawasan lebih tepat.
The amount of food ingredients and
portions and the right results with
standard recipes, quality and quantity of
food are maintained so that supervision is
more precise.

04/12/2022 Designed by PoweredTemplate.com 14

 LILING REBUNG ASAM

STANDARD RECIFE
10 Portion

No. Ingredients Unit Qty Spesification

1 Fermented of bamboo shoot gr 600 cleaned/sliced

2 Rice snail gr 250 fresh/cleaned

3 Coconut milk ml 300 package

4 Ginger gr 5 fresh/crushed

5 Lemongrass gr 5 fresh/crushed

6 Leek gr 50 fresh/cleaned

  Ground spices      

7 Garlic gr 30 fresh/cleaned

8 Shallot gr 40 fresh/cleaned

9 Red chili gr 80 fresh/cleaned

10 Tumeric gr 5 fresh/cleaned
11 Salt gr 15 package
12 Galangal gr 7 fresh/cleaned
Procedure

1 Finely ground the spices      

2 Saute finely ground the spices, lemongrass, and ginger with cooking oil until fragrant
3 Add coconut milk and stir until boil    
4 Add fermented of bamboo shoot and rice snail  

5 Then seasoning and add leek    

04/12/2022 Designed by PoweredTemplate.com 15

 GULAI KEMBA'ANG
STANDARD RECIFE
10 portion

No. Ingredients Unit Qty Spesification

1 Ribs gr 1200 fresh/cleaned
2 Bay leaves pcs 2 fresh/cleaned
3 Coconut milk ml 800 package
4 Fern leaves gr 500 fresh/cleaned
5 Taro leaves gr 250 fresh/cleaned
6 Kandis acid gr 5 cleaned
7 Grated coconut gr 200 fresh/roasted
8 Salt gr 10 package
9 Sugar gr 5 package
10 Cooking oil ml 30 package
  Ground spices      
1 Shallot gr 150 fresh/cleaned
2 Garlic gr 50 fresh/cleaned
3 Red chili gr 50 fresh/cleaned
4 Galangal gr 10 fresh/cleaned
5 Taro leaves gr 5 fresh/cleaned
6 Ginger gr 5 fresh/cleaned
7 Coriander seed gr 5 dry
Procedure
1. Boil the ribs with water over low heat until cooked.
2. Strain the broth and add water to 800 ml
3. Finely ground the spices
4. Bring the meat back to a boil
5. Saute finely ground of spices with cooking oil until fragrant. Pour into the ribs stew
04/12/2022 Designed by PoweredTemplate.com 16
6. Add coconut milk, fern leaves, taro leaves, roasted grated coconut, and Kandis Acid.
 PENDAP
STANDARD RECIFE
10 portion
No. Ingredients Unit Qty Spesification
1 Mackerel fish gr 1000 fresh/cleaned
2 Galangal gr 10 fresh/crushed
3 Lemongrass gr 5 fresh/crushed
4 Kandis acid gr 15 cleaned
5 Grated coconut gr 200 grated/roasted
6 Salt gr 5 package
7 Coconut milk ml 600 package
8 White pepper gr 3 package
9 Sugar gr 3 package
10 Cooking oil ml 30 package
11 Leek gr 50 fresh/sliced
12 Mangkukan leave pcs 5 fresh/shredded
13 Banana leave pcs  1  fresh/cleaned
  Ground spices      
1 Shallot gr 100 fresh/cleaned
2 Garlic gr 70 fresh/cleaned
3 Candle nut gr 30 dry
4 Ginger gr 15 fresh/cleaned
5 Red chili gr 70 fresh/cleaned
Procedure
1. Finely ground of shallot, garlic, candlenut, ginger, and red chili
2. Marinade fish with salt and a half finely ground the spices
3. Steam fish wrapped in banana leaves for 30 minutes
4. Saute ground spices, galangal, lemongrass, leek, with cooking oil until fragrant
5. Add grated coconut and kandis acid
04/12/2022 Designed by PoweredTemplate.com 17
6. Add coconut milk and then seasoning
Teknik Penyajian
Makanan
Food Serving
Technique
• Definisi Teknik Penyajian Makanan
Penyajian Makanan merupakan suatu cara untuk menyuguhkan/menghidangkan makanan
kepada orang/para tamu untuk di santap secara keseluruhan yang berisikan komposisi yang diatur
dan telah disesuaikan dengan permainan warna yang disusun secara menarik agar dapat menambah
nafsu makan. Penyajian makanan merupakan salah satu prinsip dari sanitasi hygiene.

Berdasarkan beberapa pendapat ahli, dapat disimpulkan bahwa penyajian makanan

merupakan seni penyajian yang dilakukan pada proses terakhir penyelenggaraan menu makanan,
yang berisikan pengaturan komposisi dan penyesuaian warna.

• Definition of Food Serving Techniques

Food serving is a way to serve/serve food to people/guests to be eaten as a whole which
contains a composition that is arranged and has been adjusted to the color game that is arranged in an
attractive way so that it can increase appetite. Serving food is one of the principles of sanitation and
hygiene.

Based on several expert opinions, it can be concluded that food presentation is an art of
presentation carried out in the last process of organizing a food menu, which contains compositional
settings and color adjustments.
 Fungsi Teknik Penyajian Makanan
Function of Food Serving Technique
• Memberi keindahan pada menu atau
makanan yang akan disajikan
• Menambah selera makan para tamu
• Memberi informasi jeni makanan yang
dipesan
• Menghormati tamu dengan
menyajikan/menyuguhkan makanan
• Menjadikan makanan yang kita masak
lebih berarti dan berkesan
• Memberi kesan yang baik secara
keseluruhan untuk makanan yang diolah
• Sebagai bentuk penghargaan terhadap
orang yang memasaknya
04/12/2022 Designed by PoweredTemplate.com
• Give beauty to the menu or food to be
served
• Increase the appetite of the guests
• Provide information on the type of food
ordered
• Respect guests by serving/serving food
• Make the food we cook more meaningful
and memorable
• Gives an overall good impression for
processed foods
• As a form of appreciation for the person
who cooked it
20
 Teknik Penyajian Makanan
Food Serving Technique
Teknik Penyajian Makanan terbagi Food serving techniques are divided into
menjadi 2 yaitu : 2, namely:

 Teknik Penyajian Makanan  Traditional Indonesian Food

Indonesia Tradisional: Serving Techniques:
• Lesehan • Lesehan

 Teknik Penyajian Makanan  Modern Indonesian Food Serving

indonesia Modern: Techniques:
• Prasmanan Buffet • Buffet
• Rijsttafel • Rijsttafel

04/12/2022 Designed by PoweredTemplate.com 21

 THANK YOU FOR
YOUR
ATTENTION
04/12/2022 Designed by PoweredTemplate.com 22