ii KATA PENGANTAR Kurikulum 2013 dirancang untuk memperkuat kompetensi siswa dari sisi sikap, pengetahuan dan keterampilan secara utuh. Keutuhan tersebut menjadi dasar dalam perumusan kompetensi dasar tiap mata pelajaran mencakup kompetensi dasar kelompok sikap, kompetensi dasar kelompok pengetahuan, dan kompetensi dasar kelompok keterampilan. Semua mata pelajaran dirancang mengikuti rumusan tersebut. Pembelajaran kelas X dan XI jenjang Pendidikan Menengah Kejuruhan yang disajikan dalam buku ini juga tunduk pada ketentuan tersebut. Buku siswa ini diberisi materi pembelajaran yang membekali peserta didik dengan pengetahuan, keterapilan dalam menyajikan pengetahuan yang dikuasai secara kongkrit dan abstrak, dan sikap sebagai makhluk yang mensyukuri anugerah alam semesta yang dikaruniakan kepadanya melalui pemanfaatan yang bertanggung jawab. Buku ini menjabarkan usaha minimal yang harus dilakukan siswa untuk mencapai kompetensi yang diharuskan. Sesuai dengan pendekatan yang digunakan dalam kurikulum 2013, siswa diberanikan untuk mencari dari sumber belajar lain yang tersedia dan terbentang luas di sekitarnya. Peran guru sangat penting untuk meningkatkan dan menyesuaikan daya serp siswa dengan ketersediaan kegiatan buku ini. Guru dapat memperkayanya dengan kreasi dalam bentuk kegiatan-kegiatan lain yang sesuai dan relevan yang bersumber dari lingkungan sosial dan alam. Buku ini sangat terbuka dan terus dilakukan perbaikan dan penyempurnaan. Untuk itu, kami mengundang para pembaca memberikan kritik, saran, dan masukan untuk perbaikan dan penyempurnaan. Atas kontribusi tersebut, kami ucapkan terima kasih. Mudah-mudahan kita dapat memberikan yang terbaik bagi kemajuan dunia pendidikan dalam rangka mempersiapkan generasi seratus tahun Indonesia Merdeka (2045) iii DAFTAR ISI KATA PENGANTAR ........................................................................................................................................... ii DAFTAR ISI .......................................................................................................................................................... iii DAFTAR GAMBAR ........................................................................................................................................... vii DAFTAR TABEL ................................................................................................................................................. xi PETA KEDUDUKAN BAHAN AJAR ........................................................................................................... xii GLOSARIUM ..................................................................................................................................................... xiii I. PENDAHULUAN ....................................................................................................................................... 1 A. DESKRIPSI ........................................................................................................................................... 1 1. Pengertian ..................................................................................................................................... 1 2. RUANG LINGKUP MATERI ..................................................................................................... 1 B. PRASYARAT ........................................................................................................................................ 1 C. PETUNJUK PENGGUNAAN ........................................................................................................... 1 D. TUJUAN AKHIR .................................................................................................................................. 2 E. KOMPETENSI INTI DAN KOMPETENSI DASAR ................................................................. 4 F. CEK KEMAMPUAN AWAL ............................................................................................................ 6 II. PEMBELAJARAN ...................................................................................................................................... 8 KEGIATAN PEMBELAJARAN 1 .......................................................................................................... 8 KOMPETENSI DASAR : PENGGUNAAN MEDIA PENGHANTAR PANAS ......................... 8 A. DESKRIPSI ........................................................................................................................................... 8 B. KEGIATAN BELAJAR ....................................................................................................................... 8 1. TUJUAN PEMBELAJARAN ...................................................................................................... 8 2. URAIAN MATERI ........................................................................................................................ 9 3. REFLEKSI .................................................................................................................................... 56 iv 4. TUGAS ........................................................................................................................................... 57 5. TES FORMATIF ......................................................................................................................... 61 C. PENILAIAN ....................................................................................................................................... 62 KEGIATAN PEMBELAJARAN 2 ....................................................................................................... 72 KOMPETENSI DASAR : BAHAN TAMBAHAN MAKANAN .................................................. 72 A. DESKRIPSI ........................................................................................................................................ 72 B. KEGIATAN BELAJAR .................................................................................................................... 72 1. TUJUAN PEMBELAJARAN ................................................................................................... 72 2. URAIAN MATERI ..................................................................................................................... 72 3. REFLEKSI .................................................................................................................................. 108 4. TUGAS ......................................................................................................................................... 109 C. PENILAIAN ..................................................................................................................................... 110 KEGIATAN PEMBELAJARAN 3 ..................................................................................................... 120 KOMPETENSI DASAR : DASAR PENGAWETAN ................................................................... 120 A. Deskripsi ......................................................................................................................................... 120 B. Kegiatan Belajar........................................................................................................................... 120 1. Tujuan Pembelajaran .......................................................................................................... 120 2. Uraian Materi .......................................................................................................................... 120 3. LEMBAR REFLEKSI ............................................................................................................... 149 4. TUGAS ......................................................................................................................................... 150 5. Tes Formatif ............................................................................................................................ 153 C. Sebutkan jenis-jenis asam dan aplikasinya pada produk pangan!C. PENILAIAN ..................................................................................................................................... 153 KEGIATAN PEMBELAJARAN 4 .................................................................................................... 163 KOMPETENSI DASAR: PENGOPERASIAN PERALATAN PENGOLAHAN .................. 163 v A. DESKRIPSI ...................................................................................................................................... 163 B. KEGIATAN BELAJAR .................................................................................................................. 163 1. TUJUAN PEMBELAJARAN ................................................................................................. 163 2. URAIAN MATERI ................................................................................................................... 163 3. REFLEKSI .................................................................................................................................. 187 4. TUGAS ......................................................................................................................................... 188 5. TES FORMATIF ....................................................................................................................... 190 C. PENILAIAN ..................................................................................................................................... 190 KEGIATAN PEMBELAJARAN 5 ..................................................................................................... 199 KOMPETENSI DASAR: PENGEMASAN ..................................................................................... 199 A. Deskripsi Materi .......................................................................................................................... 199 B. KEGIATAN BELAJAR .................................................................................................................. 199 1. Tujuan Pembelajaran .......................................................................................................... 199 2. Uraian Materi .......................................................................................................................... 199 3. LEMBAR REFLEKSI .............................................................................................................. 235 4. TUGAS ......................................................................................................................................... 236 5. TES FORMATIF ....................................................................................................................... 237 C. PENILAIAN ..................................................................................................................................... 238 KEGIATAN BELAJAR 6 ..................................................................................................................... 248 KOMPETENSI DASAR : PENYIMPANAN DAN PENGGUDANGAN ................................ 248 A. DESKRIPSI ...................................................................................................................................... 248 B. KEGIATAN BELAJAR .................................................................................................................. 248 1. TUJUAN PEMBELAJARAN ................................................................................................. 248 2. URAIAN MATERI ................................................................................................................... 248 vi 3. LEMBAR REFLEKSI .............................................................................................................. 266 4. TUGAS ......................................................................................................................................... 267 5. TES FORMATIF ....................................................................................................................... 268 C. PENILAIAN ..................................................................................................................................... 269 III. PENUTUP ................................................................................................................................................... 277 DAFTAR PUSTAKA ....................................................................................................................................... 278 vii DAFTAR GAMBAR Gambar 1. Transfer massa dan transfer panas pada ..................................................................... 11 Gambar 2. Efek proses penggorengan terhadap produk makanan ........................................ 12 Gambar 3. Proses penggorengan metode Shallow frying ............................................................ 14 Gambar 4. Transfer massa dan transfer panas pada proses ..................................................... 15 Gambar 5. Proses penggorengan metode Deep frying .................................................................. 16 Gambar 6. transfer panas dan transfer massa pada proses ....................................................... 16 Gambar 7. Sirkulasi udara pada vacuum fryer ................................................................................. 19 Gambar 8. Mesin Vacuum Frying ............................................................................................................ 20 Gambar 9. Proses penggorengan secara kontinyu. ........................................................................ 21 Gambar 10. Skema penggorengan secara kontinyu ...................................................................... 24 Gambar 11. autoclave untuk pengukusan tekanan tinggi .......................................................... 26 Gambar 12. Contoh proses pengasapan dingin ............................................................................... 31 Gambar 13. Contoh proses pengasapan panas ................................................................................ 32 Gambar 14. produk asap cair .................................................................................................................... 33 Gambar 15. Perubahan warna pada permukaan roti ................................................................... 43 Gambar 16. Oven dan skema pemanggangan langsung .............................................................. 44 Gambar 17. Skema pemanggangan tidak langsung ....................................................................... 45 Gambar 18. Lambang produk irradiasi ................................................................................................ 48 Gambar 19. Efek irradiasi terhadap bakteri ...................................................................................... 50 Gambar 20. Peralatan irradiasi ................................................................................................................ 52 Gambar 21. Daun suji sebagai pewarna hijau alami ...................................................................... 85 Gambar 22. Kunyit sebagai pewarna kuning alami ....................................................................... 86 Gambar 23. Tartrazine E102 dan produk yang menggunakannya ........................................ 88 Gambar 24. Sunset yellow E110 dan contoh produk yang menggunakannya ................. 89 Gambar 25. Ponceau 4R dan produk yang menggunakan .......................................................... 89 Gambar 26. Allura red dan contoh produk yang menggunakannya ...................................... 90 Gambar 27. Quinoline yellow dan produk yang menggunakannya ....................................... 91 Gambar 28. MSG sebagai bahan penyedap rasa .............................................................................. 92 Gambar 29. Serbuk benzoat sebagai bahan pengawet makanan ............................................ 94 viii Gambar 30. Bahan antioksidan BHA ..................................................................................................... 97 Gambar 31. Produk pangan yang kadang-kadang mengandung ........................................... 105 Gambar 32. Tepung Boraks ..................................................................................................................... 107 Gambar 33. Reaksi karamelisasi pada gula ..................................................................................... 128 Gambar 34. Reaksi Maillard pada dendeng sapi ........................................................................... 128 Gambar 35. Penggulaan pada manisan kering ............................................................................... 130 Gambar 36. Manisan buah basah .......................................................................................................... 130 Gambar 37. Jam sebagai hasil penggulaan metode pencampuran ....................................... 131 Gambar 38. Teknik penggaraman metode ....................................................................................... 134 Gambar 39. Teknik penggaraman wet salting ................................................................................ 135 Gambar 40. Teknik Penggaraman metode kench ......................................................................... 135 Gambar 41. Tiga kondisi larutan yang mempengaruhi aktivitas pertumbuhan mikroba ............................................................................................................................................................................... 137 Gambar 42. Produk ikan asin.................................................................................................................. 140 Gambar 43. produk ikan pindang ......................................................................................................... 140 Gambar 44. Produk telur asin ................................................................................................................ 141 Gambar 45. Skala pH pada makanan .................................................................................................. 142 Gambar 46. Efek interaksi pH dan aW terhadap mikroba ........................................................ 145 Gambar 47. Spiral mixer ........................................................................................................................... 165 Gambar 48. Bodi mixer .............................................................................................................................. 166 Gambar 49. Bowl mixer ............................................................................................................................ 167 Gambar 50. wire whiper .......................................................................................................................... 167 Gambar 51. beater paddle ....................................................................................................................... 168 Gambar 52. dough hook ............................................................................................................................ 168 Gambar 53. bagian luar Mixer ................................................................................................................ 169 Gambar 54. bagian dalam mixer ........................................................................................................... 169 Gambar 55. diagram single line kelistrikan mixer ....................................................................... 170 Gambar 56. Panel thermo control oven deck otomatis .............................................................. 176 Gambar 57. bagian-bagian mesin penggiling daging .................................................................. 178 Gambar 58. bagian-bagian mesin penggiling daging lanjutan ................................................ 179 ix Gambar 59. pencampur adonan ............................................................................................................ 181 Gambar 60. motor penggerak pada mesin pencampur adonan............................................. 181 Gambar 61. belt pembagi dan torak pemutar mangkok ............................................................ 182 Gambar 62. belt dan torak penggerak mata pisau ....................................................................... 182 Gambar 63. pencampuran daging dan bumbu-bumbu .............................................................. 183 Gambar 64. mesin pencetak bakso dan bagian-bagiannya ...................................................... 184 Gambar 65. urutan pemasangan bagian pencetak bakso ......................................................... 185 Gambar 66. pengoperasian mesin pencetak bakso...................................................................... 186 Gambar 67. kertas glasin .......................................................................................................................... 205 Gambar 68. kertas perkamen digunakan .......................................................................................... 206 Gambar 69. kertas lilin ............................................................................................................................... 207 Gambar 70. kertas Container Board .................................................................................................... 207 Gambar 71. kertas Chip board ................................................................................................................ 208 Gambar 72. kertas tyvek ........................................................................................................................... 209 Gambar 73. kertas soluble ........................................................................................................................ 209 Gambar 74. kotak kayu sebagai kemasan teh ................................................................................. 211 Gambar 75. drum dari kayu untuk menyimpan wine ................................................................. 211 Gambar 76. botol plastik polietilen dan tanda daur ulangnya ............................................... 212 Gambar 77. Aplikasi kemasan makanan dan minuman ............................................................. 213 Gambar 78. plastik berbahan PVC dan logo daur ulangnya ..................................................... 214 Gambar 79. poly stirene sebagai gelas minuman ......................................................................... 215 Gambar 80. botol gelas dengan aneka warna ................................................................................. 217 Gambar 81. jars ............................................................................................................................................. 218 Gambar 82. tumblers .................................................................................................................................. 218 Gambar 83. jugs ............................................................................................................................................. 219 Gambar 84. tutup tipe screw-on cap closure .................................................................................. 220 Gambar 85. tutup tipe press-on closure ............................................................................................ 221 Gambar 86. kaleng dari bahan tinplate .............................................................................................. 223 Gambar 87. aluminium sebagai bahan pembuat kaleng............................................................ 224 Gambar 88. kemasan standing pouch dari aluminium foil ...................................................... 225 Next >