i 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, keterampilan 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). ii DAFTAR ISI KATA PENGANTAR ..................................................................................................................................... i DAFTAR ISI .................................................................................................................................................... ii DAFTAR GAMBAR ...................................................................................................................................... vi DAFTAR TABEL ....................................................................................................................................... viii PETA KEDUDUKAN BAHAN AJAR ....................................................................................................... ix GLOSARIUM ................................................................................................................................................. xi I. PENDAHULUAN ....................................................................................................................................... 1 A. Deskripsi Mata Pelajaran .............................................................................................................. 1 1. Pengertian ..................................................................................................................................... 1 2. Rasional ......................................................................................................................................... 1 3. Tujuan............................................................................................................................................. 2 4. Ruang Lingkup Materi .............................................................................................................. 3 5. Prinsip-prinsip Belajar, Pembelajaran, dan Asesmen ................................................. 3 B. Prasyarat ................................................................................................................................................ 5 C. Petunjuk Penggunaan Buku Teks Bahan Ajar Siswa ............................................................ 5 D. Tujuan Akhir Pembelajaran ........................................................................................................... 6 E. Kompetensi Inti dan Kompetensi Dasar .................................................................................... 6 F. CEK KEMAMPUAN AWAL ............................................................................................................... 7 II. PEMBELAJARAN.................................................................................................................................... 8 Kegiatan Pembelajaran 1. Pengolahan Produk Diversifikasi Hasil Perikanan ................. 8 A. Deskripsi ................................................................................................................................................ 8 B. Kegiatan Belajar .................................................................................................................................. 9 1. Tujuan Pembelajaran ............................................................................................................... 9 2. Uraian Materi ............................................................................................................................... 9 Pengolahan produk fish jelly ................................................................................................................ 24 A. Pembuatan Nugget .......................................................................................................................... 24 iii 1. Pengertian Nugget .................................................................................................................. 25 2. Bahan Dasar Nugget ............................................................................................................... 25 3. Bahan Pendukung ................................................................................................................... 27 4. Alat-alat yang digunakan ..................................................................................................... 29 5. Proses Pembuatan Nugget .................................................................................................. 32 6. Refleksi ........................................................................................................................................ 39 7. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ............................... 41 B. Pembuatan Bakso ............................................................................................................................ 44 1. Karakteristik Bahan ............................................................................................................... 46 2. Bahan Dasar .............................................................................................................................. 46 3. Bahan Pendukung ................................................................................................................... 48 4. Jenis Dan Kegunaan Peralatan ........................................................................................... 50 5. Proses Pembuatan Bakso ..................................................................................................... 55 6. Mutu dan Nilai Gizi Bakso .................................................................................................... 63 7. Refleksi ........................................................................................................................................ 68 8. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ............................... 70 C. Pembuatan Sosis .............................................................................................................................. 74 1. Tujuan.......................................................................................................................................... 75 2. Ruang Lingkup ......................................................................................................................... 75 3. Karakteristik Bahan Dasar .................................................................................................. 78 4. Bahan Pendukung ................................................................................................................... 79 5. Jenis dan Kegunaan Peralatan ........................................................................................... 83 6. Proses Pembuatan Sosis Ikan ............................................................................................. 87 7. Refleksi ........................................................................................................................................ 96 8. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ............................... 98 D. Pembuatan Terrine ....................................................................................................................... 102 1. Apakah Terrine ? .................................................................................................................... 102 2. Bahan Dasar dan Bahan Pendukung ............................................................................. 103 3. Bahan-bahan Pendukung ................................................................................................... 104 4. Proses Pembuatan ................................................................................................................ 108 iv 5. Proses pembuatan terinne secara detail dapat dijelaskan sebagai berikut: .. 109 6. Refleksi ...................................................................................................................................... 115 7. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ............................. 117 E. Produk Kue Ikan (Fish Cake) ..................................................................................................... 121 1. Proses produksi kue ikan goreng (Age-kamaboko): ............................................... 122 2. Pembuatan Otak-otak .......................................................................................................... 128 3. Pembuatan Fish finger ........................................................................................................ 130 4. Tuna Burger ............................................................................................................................ 131 5. Pembuatan Pempek ............................................................................................................. 133 6. Pembuatan Chikuwa ............................................................................................................ 135 Kegiatan Pembelajaran 2. Pengemasan ........................................................................................ 136 A. Deskripsi ........................................................................................................................................... 136 B. Kegiatan Belajar ............................................................................................................................. 136 1. Tujuan Pembelajaran .......................................................................................................... 136 2. Uraian Materi .......................................................................................................................... 136 3. Refleksi ...................................................................................................................................... 156 C. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan)...................................... 157 1. Penilaian Sikap ....................................................................................................................... 157 2. Penilaian Pengetahuan ....................................................................................................... 158 3. Penilaian Keterampilan ...................................................................................................... 158 Mengemas Produk Pengolahan Diversifikasi Hasil Perikanan ............................................ 161 A. Meet packaging tray ..................................................................................................................... 162 1. Juice trough design ............................................................................................................... 162 2. Moisture absorption construction ................................................................................. 162 3. Plastik foam tray ................................................................................................................... 163 4. Plastik pembungkus ............................................................................................................. 163 5. Refleksi ...................................................................................................................................... 167 B. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan)...................................... 169 1. Penilaian Sikap ....................................................................................................................... 169 2. Penilaian Pengetahuan ....................................................................................................... 170 v 3. Penilaian Keterampilan ...................................................................................................... 170 Merancang Identitas dan Informasi Produk dalam Kemasan (Labeling) ........................ 173 A. Disain Kemasan .............................................................................................................................. 173 1. Pengertian dan kegunaan disain grafis pada kemasan .......................................... 173 2. Faktor-faktor penting dan persyaratan desain kemasan ...................................... 175 3. Bentuk kemasan .................................................................................................................... 180 4. Ilustrasi dan dekorasi .......................................................................................................... 181 5. Warna ........................................................................................................................................ 182 6. Cetakan Kemasan .................................................................................................................. 187 7. Labelling ................................................................................................................................... 188 8. Refleksi ...................................................................................................................................... 196 B. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan)...................................... 198 1. Penilaian Sikap ....................................................................................................................... 198 2. Penilaian Pengetahuan ....................................................................................................... 199 3. Penilaian Keterampilan ...................................................................................................... 199 DAFTAR PUSTAKA ................................................................................................................................ 202 vi DAFTAR GAMBAR Gambar 1. Berbagai produk pengolahan diversifikasi hasil perikanan............................. 10 Gambar 2. Ikan segar dan surimi ...................................................................................................... 26 Gambar 3. Food processor dan Silent cutter .................................................................................. 29 Gambar 4. Jenis-jenis timbangan ...................................................................................................... 30 Gambar 5. Berbagai jenis loyang....................................................................................................... 31 Gambar 6. Jenis-jenis pisau ................................................................................................................. 31 Gambar 7. Pembuatan fillet ................................................................................................................ 32 Gambar 8. Pembuatan adonan nugget ............................................................................................ 34 Gambar 9. Pencetakan dan pengukusan adonan ........................................................................ 35 Gambar 10. Pembuatan butter dan pelumuran bread crumb. ............................................... 35 Gambar 11. Produk nugget ................................................................................................................. 36 Gambar 12. Berbagai macam timbangan....................................................................................... 51 Gambar 13. Macam-macam Chopper .............................................................................................. 52 Gambar 14. Food Processor dan Silent Cutter ............................................................................... 52 Gambar 15. Alat Pencetak Bakso ...................................................................................................... 53 Gambar 16. Panci dan Wajan ............................................................................................................. 54 Gambar 17. Macam-macam Vacuum Sealer ................................................................................. 55 Gambar 18. Ikan segar di tempat lelang ........................................................................................ 56 Gambar 19. Membuat fillet .................................................................................................................. 57 Gambar 20. Fillet dan daging telah digiling .................................................................................. 59 Gambar 21. Membuat adonan bakso dengan silent cutter ..................................................... 60 Gambar 22. Bakso ikan yang telah direbus dan dikemas. ....................................................... 62 Gambar 23. Sosis segar (Fresh Sausage) ......................................................................................... 75 Gambar 24. Sosis ikan ........................................................................................................................... 76 Gambar 25. Salami Sausage dan Sosis Frankfurter ................................................................ 76 Gambar 26. Casing buatan dan Natural Casing .............................................................................. 83 Gambar 27. Collagen Casing. Celullose Casing dan Polyamide Casing ............................. 83 vii Gambar 28. Macam-macam Chopper .............................................................................................. 84 Gambar 29. Berbagai macam Sausage Filler ................................................................................ 85 Gambar 30. Kompor dua mata dan satu mata ............................................................................. 86 Gambar 31. Macam-macam Vacuum Sealer. ................................................................................ 86 Gambar 32. Membuat fillet .................................................................................................................. 88 Gambar 33. Membuat adonan sosis ikan ....................................................................................... 89 Gambar 34. Pengisian casing dan pengikatan sosis .................................................................. 91 Gambar 35. Perebusan dan pemotongan sosis ........................................................................... 92 Gambar 36. Produk sosis ikan ........................................................................................................... 93 Gambar 37. Terrine .............................................................................................................................. 102 Gambar 38. Kamaboko ....................................................................................................................... 121 Gambar 39. Bahan baku produk kue ikan (Kamaboko). ........................................................ 122 Gambar 40. Berbagai kemasan alami ............................................................................................ 137 Gambar 41. Kemasan gelas, karton dan kaleng dan plastik ................................................. 140 viii DAFTAR TABEL Tabel 1. Komposisi Kimia Tepung Tapioka ................................................................................... 48 Tabel 2. Kriteria Mutu Bakso ............................................................................................................... 63 Tabel 3. Komposisi kimiawi aneka bakso ....................................................................................... 64 Tabel 4. Formulasi Pembuatan Terrine ........................................................................................ 109 Next >