i KATA PENGANTAR Prinsip pembelajaran kontekstual (contextual learning) yang diharapkan mampu mengubah gaya belajar siswa dalam memahami setiap ilmu dan materi yang dipelajari di sekolah menjadi salah satu komponen dasar penyusunan bahan ajar bagi guru dan siswa. Disisi lain pembelajaran akselerasi (accelerated learning) berkontribusi dalam menciptakan nuansa dan iklim kegiatan belajar yang kreatif, dinamis serta tak terbatas oleh sekat ruang kelas (learning with no boundaries). Proses pembelajaran tersebut mampu memberi spektrum warna bagi kanvas ilmu pengetahuan yang sejatinya harus menjadi bagian dari proses pengalaman belajar (experiential learning) ilmiah, kritis dan dapat diterapkan (applicable). Buku teks siswa SMK tahun 2013 dirancang untuk dipergunakan siswa sebagai literatur akademis dan pegangan resmi para siswa dalam menempuh setiap mata pelajaran. Hal ini tentu saja telah diselaraskan dengan dinamika Kurikulum Pendidikan Nasional yang telah menjadikan Kurikulum 2013 sebagai sumber acuan resmi terbaru yang diimplementasikan di seluruh sekolah di wilayah Republik Indonesia secara berjenjang dari mulai pendidikan dasar hingga pendidikan menengah. Buku ini disusun agar menghadirkan aspek kontekstual bagi siswa dengan mengutamakan pemecahan masalah sebagai bagian dari pembelajaran dalam rangka memberikan kesempatan kepada siswa agar mampu mengkonstruksi ilmu pengetahuan dan mengembangkan potensi yang dimiliki oleh setiap individu mereka sendiri. Secara bahasa, buku ini menggunakan bahasa yang komunikatif, lugas dan mudah dimengerti. Sehingga, siswa dijamin tidak akan mengalami kesulitan dalam memahami isi buku yang disajikan. Kami menyadari bahwa penyusunan dan penerbitan buku ini tidak akan dapat terlaksana dengan baik tanpa dukungan dan bantuan dari berbagai pihak. Kami ucapkan terima kasih atas dukungan dan bantuan yang diberikan. Semoga buku ini dapat memberi kontribusi positif bagi perkembangan dan kemajuan pendidikan di Indonesia. Jakarta, Desember 2013 Penyusun ii DAFTAR ISI KATA PENGANTAR ............................................................................................................................................ i DAFTAR ISI ........................................................................................................................................................... ii DAFTAR GAMBAR ............................................................................................................................................ iv DAFTAR TABEL ................................................................................................................................................. ix PETA KEDUDUKAN BAHAN AJAR ............................................................................................................ xi GLOSARIUM ....................................................................................................................................................... xii I. PENDAHULUAN......................................................................................................................................... 1 A. Deskripsi .............................................................................................................................................. 1 B. Prasyarat .............................................................................................................................................. 1 C. Petunjuk Penggunaan .................................................................................................................... 2 D. Tujuan Akhir ...................................................................................................................................... 3 E. Kompetensi Inti Dan Kompetensi Dasar .............................................................................. 4 F. Cek Kemampuan Awal .................................................................................................................. 5 II. PEMBELAJARAN ........................................................................................................................................... 7 Kegiatan Pembelajaran 1. Pengolahan Hasil Perkebunan Tanaman Rempah Dan Bahan Penyegar ......................................................................................................................................... 7 A. Deskripsi .............................................................................................................................................. 7 B. Kegiatan Belajar ............................................................................................................................... 7 1. Tujuan Pembelajaran................................................................................................................ 7 2. Uraian Materi ................................................................................................................................ 8 3. Tugas ...........................................................................................................................................107 iii 4. Lembar Refleksi......................................................................................................................114 5. Tes Formatif .............................................................................................................................115 C. Penilaian .........................................................................................................................................115 Kegiatan Pembelajaran 2. Pengolahan Hasil Perkebunan Tahunan ...........................126 A. Deskripsi .........................................................................................................................................126 B. Kegiatan Belajar ..........................................................................................................................126 1. Tujuan Pembelajaran...........................................................................................................126 2. Uraian Materi ...........................................................................................................................127 3. Tugas ...........................................................................................................................................226 4. Refleksi .......................................................................................................................................229 5. Tes Formatif .............................................................................................................................230 C. Penilaian .........................................................................................................................................230 Kegiatan Pembelajaran 3 Pengemasan Produk Hasil Perkebunan .............................240 A. Deskripsi .........................................................................................................................................240 B. Kegiatan Belajar ..........................................................................................................................240 1. Tujuan Pembelajaran...........................................................................................................240 2. Uraian Materi ...........................................................................................................................240 3. Tugas ...........................................................................................................................................277 4. Refleksi .......................................................................................................................................278 5. Tes Formatif .............................................................................................................................279 C. Penilaian .........................................................................................................................................279 III. PENUTUP ...................................................................................................................................................289 DAFTAR PUSTAKA .......................................................................................................................................290 iv Gambar 1. Rimpang Jahe .............................................................................................................................Gambar 2. Rimpang Kunyit ........................................................................................................................Gambar 3. Kencur ........................................................................................................................................... 14 Gambar 4. Rimpang Temulawak ............................................................................................................. 15 Gambar 5. Rimpang Lengkuas .................................................................................................................. 17 Gambar 6. Bunga Cengkeh ......................................................................................................................... 17 Gambar 7. Buah Pala ..................................................................................................................................... 18 Gambar 8. Rumah Pengering .................................................................................................................... 21 Gambar 9. Alur Proses Pembuatan Simplisia .................................................................................... 22 Gambar 10. Alur Proses Pembuatan Jahe Instan............................................................................. 25 Gambar 11. oleoresin dari bahan jahe emprit .................................................................................. 27 Gambar 12. Struktur Buah Kopi .............................................................................................................. 29 Gambar 13. biji kopi arabica dan kopi robusta ................................................................................ 30 Gambar 14. biji kakao mulia dan kakao lindak ................................................................................ 31 Gambar 15. Mesin pulper ............................................................................................................................ 34 Gambar 16. Mesin vis pulper ..................................................................................................................... 35 Gambar 17. Alat pengering kopi.............................................................................................................. 36 Gambar 18. Alat pengupas kulit ari ....................................................................................................... 37 Gambar 19. Mesin sortasi kopi (anekamesin.com) ........................................................................ 37 Gambar 20. Mesin penyangrai ................................................................................................................. 38 Gambar 21. Mesin pencampur tipe hexagonal ................................................................................. 39 Gambar 22. Mesin penggiling ................................................................................................................... 40 Gambar 23. perubahan warna daging buah kopi muda ke tua ................................................ 42 Gambar 24. Alur Proses Pengolahan Kopi Cara Basah dan Cara Kering ............................. 43 Gambar 25. Bagian-bagian kopi setelah proses pengupasan .................................................... 45 Gambar 26. Bak fermentasi kopi (cybex.deptan.go.id) ................................................................ 46 Gambar 27. pengeringan kopi menggunakan sinar matahari .................................................. 49 v Gambar 28. pengemasan kopi menggunakan karung goni ........................................................ 57 Gambar 29. cara penggudangan kopi yang tepat untuk menjaga kualitas kopi .............. 58 Gambar 30.Macam-macam hasil penyangraian kopi .................................................................... 62 Gambar 31. Grafik perbandingan rendemen sangrai dengan tingkat penyangraian ... 63 Gambar 32. hasil penggilingan kopi berdasarkan tingkat kehalusan .................................. 65 Gambar 33. pengemasan kopi bubuk menggunakan jar gelas ................................................ 66 Gambar 34. Mesin pemecah kakao ....................................................................................................... 70 Gambar 35. Kotak fermentasi kakao .................................................................................................... 71 Gambar 36. Alat pengering kakao ......................................................................................................... 72 Gambar 37. Alat pengukur kadar air/Digimost .............................................................................. 72 Gambar 38. Alat sortasi/grader kakao ................................................................................................ 73 Gambar 39. Mesin penyangrai kakao .................................................................................................. 74 Gambar 40. Mesin pemisah kulit kakao ............................................................................................... 75 Gambar 41. Mesin pemasta kakao ........................................................................................................ 75 Gambar 42. Mesin pengempa kakao .................................................................................................... 76 Gambar 43. Mesin pembubuk kakao .................................................................................................... 77 Gambar 44. Alur Proses Pengolahan Primer Cara Sime Cadbury dan Konvensional ..... 78 Gambar 45. Alur Proses Pengolahan Sekunder ............................................................................... 87 Gambar 46. Bagian dari Pucuk Teh ...................................................................................................... 94 Gambar 47. proses penimbangan daun teh ....................................................................................... 95 Gambar 48. Pelayuan Pucuk .................................................................................................................... 95 Gambar 49. Proses penggilingan teh .................................................................................................... 97 Gambar 50. Alur proses pembuatan Teh hitam ............................................................................... 99 Gambar 51. fermentasi pada teh ...........................................................................................................100 Gambar 52. proses pengeringan teh ...................................................................................................101 Gambar 53. Macam-macam penggolongan mutu teh hitam ....................................................103 Gambar 54. teh yang telah dikemas dan siap dipasarkan ........................................................104 Gambar 55. latek sebagai hasil dari tanaman karet.....................................................................128 Gambar 56. buah vanili siap panen......................................................................................................131 Gambar 57. Morfologi kelapa sawit .....................................................................................................137 vi Gambar 58. Macam-macam buah sawit berdasarkan tingkat kematangannGambar 59. Macam-macam jenis kelapa sawit ..............................................................................139 Gambar 60. Pemanenan buah jambu mete Gambar 61. Alat penggiling karet .........................................................................................................148 Gambar 62. Alur proses pembuatan karet sheet ...........................................................................148 Gambar 63. metrolac untuk mengukur kadar karet kering .....................................................149 Gambar 64. Pembekuan/koagulasi lateks ........................................................................................152 Gambar 65. Proses penggilingan sheet...............................................................................................153 Gambar 66. Proses pengasapan sheet.................................................................................................154 Gambar 67. penggolongan sheet berdasarkan warna ................................................................157 Gambar 68. pengepakan RSS ..................................................................................................................158 Gambar 69. proses pelayuan dengan cara pencelupan ..............................................................162 Gambar 70. proses pelayuan dengan cara penggoresan ...........................................................162 Gambar 71. Pemeraman vanilli menggunakan kotak kayu .....................................................163 Gambar 72. peti untuk penyimpanan buah vanili selama 2-3 bulan ...................................166 Gambar 73. proses maserasi pada buah vanili...............................................................................167 Gambar 74. ektraksi vanili dengan metode perkolasi .................................................................168 Gambar 75. Pohon Industri Kelapa ......................................................................................................171 Gambar 76. Penjemuran kopra ..............................................................................................................172 Gambar 77. Pengeringan kopra menggunakan asap ...................................................................173 Gambar 78. urutan proses pembuatan minyak kelapa cara tradisional............................180 Gambar 79. Proses pembuatan minyak kelapa murni ...............................................................181 Gambar 80. Alur proses pembuatan gula kelapa ..........................................................................186 Gambar 81. Proses penyaringan nira kelapa untuk menghilangkan kotoran ...............186 Gambar 82. Proses pemanasa nira kelapa .......................................................................................187 Gambar 83. Reaksi pencoklatan sebagai indikator akhir proses pemasakan nira .......188 Gambar 84. Pencetakan gula kelapa ...................................................................................................189 Gambar 85. Pengemasan gula merah .................................................................................................189 Gambar 86. Alur proses pengolahan minyak sawit secara tradisional ..............................191 Gambar 87. Alur proses pengolahan minyak sawit .....................................................................193 vii Gambar 88. Jembatan timbang ..............................................................................................................194 Gambar 89. Loading Ramp .......................................................................................................................195 Gambar 90. Macam-macam kelapa sawit berdasarkan tingkat kematangan ..................198 Gambar 91. horizontal sterilizer ............................................................................................................198 Gambar 92. Mesin thresher .....................................................................................................................199 Gambar 93. Mesin Digester untuk pencacahan daging buah ..................................................200 Gambar 94. Alat pressing digunakan untuk memperoleh minyak kasar ..........................201 Gambar 95. Screening Getar untuk memisahkan minyak sawit dan kotoran .................203 Gambar 96. Crude Oil Tank sebagai tempat penampungan sementara ............................204 Gambar 97. Continuous Settling Tank .................................................................................................206 Gambar 98. oil purifier ..............................................................................................................................207 Gambar 99. Alur pengolahan kacang mete proses dingin dan proses panas ..................211 Gambar 100. kacang mete ........................................................................................................................214 Gambar 101. Mesin Kacip Ceklok .........................................................................................................217 Gambar 102. proses sortasi kacang mete .........................................................................................220 Gambar 103. penggolongan kualitas kacang mete berdasarkan keutuhannya..............221 Gambar 104. Pengemasan kacang mete ............................................................................................222 Gambar 105. karung goni .........................................................................................................................248 Gambar 106. kemasan teh berbahan kayu .......................................................................................248 Gambar 107. drum untuk mengemas minyak curah ...................................................................249 Gambar 108. aluminium foil sebagai bahan pengemas .............................................................250 Gambar 109. kemasan botol gelas .......................................................................................................252 Gambar 110. Kertas glasin .......................................................................................................................263 Gambar 111. Kertas lilin ...........................................................................................................................264 Gambar 112. Mesin cup sealer ................................................................................................................270 Gambar 113. Hand sealer ..........................................................................................................................270 Gambar 114. Mesin Standing Pouch ....................................................................................................271 Gambar 115. Vacuum sealer ....................................................................................................................272 Gambar 116. kemasan teh ........................................................................................................................273 Gambar 117. Pengemasan simplisia menggunakan kantong plastik ...................................273 viii Gambar 118. Pengemasan olahan rempah instan menggunakan aluminium foil. .......274 Gambar 119. Aneka kemasan Kopi ......................................................................................................275 Gambar 120. Macam-macam kemasan minyak kelapa sawit .................................................276 Next >