i 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, 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). ii DAFTAR ISI KATA PENGANTAR ............................................................................................................................................ i DAFTAR ISI ........................................................................................................................................................... ii DAFTAR GAMBAR ............................................................................................................................................ iv DAFTAR TABEL ................................................................................................................................................vii PETA KEDUDUKAN BAHAN AJAR ......................................................................................................... viii GLOSARIUM ........................................................................................................................................................ ix I. PENDAHULUAN .............................................................................................................................................. 1 A. Deskripsi .................................................................................................................................................... 1 B. Prasyarat .................................................................................................................................................... 1 C. Petunjuk Penggunaan .......................................................................................................................... 1 D. Tujuan Akhir ............................................................................................................................................ 2 E. Kompetensi Inti dan Kompetensi Dasar ..................................................................................... 3 F. Cek Kemampuan Awal ........................................................................................................................ 5 II. PEMBELAJARAN ........................................................................................................................................... 6 Kegiatan Pembelajaran 1 (KD1 – 36 JP). Menerapkan Prinsip dasar pengolahan makanan herbal (KD 3.1) dan Membuat produk makanan herbal(KD4.1) ........................... 6 A. Deskripsi .................................................................................................................................................... 6 B. Kegiatan Belajar ..................................................................................................................................... 6 1. Tujuan Pembelajaran ..................................................................................................................... 6 2. Uraian Materi ..................................................................................................................................... 6 3. Refleksi ............................................................................................................................................100 4. Tugas .................................................................................................................................................101 iii5. Test Formatif ................................................................................................................................102 C. Penilaian ...............................................................................................................................................102 1. Sikap ..................................................................................................................................................102 Kegiatan Pembelajaran 2 (KD 2- 36 JP). Menerapkan Prinsip dasar pengolahan produk minuman herbal (KD 3.2) dan Membuat produk minuman herbal (KD 4.2) ..................114 A. Diskripsi ................................................................................................................................................114 B. Kegiatan Belajar ................................................................................................................................114 1. Tujuan Pembelajaran ................................................................................................................114 2. Uraian Materi ................................................................................................................................114 3. Refleksi ............................................................................................................................................228 4. Tugas .................................................................................................................................................229 5. Test Formatif ................................................................................................................................229 C. Penilaian ...............................................................................................................................................230 1. Sikap ..................................................................................................................................................230 III. PENUTUP ...................................................................................................................................................242 DAFTAR PUSTAKA .......................................................................................................................................243 iv DAFTAR GAMBAR Gambar 1. Brokoli .......................................................................................................................................... 13 Gambar 2. Bayam........................................................................................................................................... 14 Gambar 3. Asparagus ................................................................................................................................... 24 Gambar 4. Nasi Uduk Sukun ...................................................................................................................... 37 Gambar 5. Nasi Goreng Kentang ............................................................................................................. 39 Gambar 6. Nasi Ayam Sembunyi ............................................................................................................. 41 Gambar 7. Nasi Bubur Seasoning ............................................................................................................ 43 Gambar 8. Tumis Pare .................................................................................................................................. 46 Gambar 9. Tumis Daun Ginseng .............................................................................................................. 49 Gambar 10. Tumis Brokoli ......................................................................................................................... 50 Gambar 11. Kol Goreng Tepung Teratai .............................................................................................. 52 Gambar 12. Omelet Herbal......................................................................................................................... 53 Gambar 13. Bolu Kukus Ubi Jalar ............................................................................................................ 64 Gambar 14. Pisang Goreng Sukun .......................................................................................................... 65 Gambar 15. Mendoan Herbal ................................................................................................................... 67 Gambar 16. Bubur Sumsum Biji Teratai .............................................................................................. 68 Gambar 17. Kolak Aneka Umbi ................................................................................................................ 70 Gambar 18, Simplisia Akar Keras (Akar alang – alang ) ............................................................116 Gambar 19. Batang Brotowali ...............................................................................................................119 Gambar 20. Kayu Manis .............................................................................................................................120 Gambar 21. Simplisia Kering, Daun Teh ............................................................................................122 Gambar 22. Daun Sambung Nyawa .....................................................................................................122 Gambar 23. Simplisia Bunga (Bunga Kumis Kucing) ..................................................................124 Gambar 24. Simplisia Bunga (Bunga Adas) .....................................................................................124 Gambar 25. Simplisia Buah (Mahkota Dewa), ................................................................................126 Gambar 26. Buah Mengkudu ...................................................................................................................126 Gambar 27. Biji Adas ...................................................................................................................................128 v Gambar 28. Jahe ...........................................................................................................................................133 Gambar 29. Kunyit .......................................................................................................................................136 Gambar 30. Temulawak ............................................................................................................................138 Gambar 31. Kencur ......................................................................................................................................139 Gambar 32. Lengkuas .................................................................................................................................140 Gambar 33. Paprika .....................................................................................................................................143 Gambar 34. Asam Jawa ..............................................................................................................................146 Gambar 35. Biji Adas ...................................................................................................................................148 Gambar 36. Cengkih ....................................................................................................................................150 Gambar 37. Daun Salam ............................................................................................................................153 Gambar 38. Daun Beluntas ......................................................................................................................155 Gambar 39. Daun Binahong .....................................................................................................................158 Gambar 40. Daun Sirsak ...........................................................................................................................159 Gambar 41. Daun Sukun...........................................................................................................................161 Gambar 42. Daun Meniran .......................................................................................................................163 Gambar 43. Sereh ........................................................................................................................................164 Gambar 44. Thyme .......................................................................................................................................165 Gambar 45. Rosemarry .............................................................................................................................165 Gambar 46. Tanaman Teh .......................................................................................................................166 Gambar 47. Biji Jinten ...............................................................................................................................173 Gambar 48. Ketumbar ................................................................................................................................173 Gambar 49. Cardamon ...............................................................................................................................174 Gambar 50. Kayu Manis .............................................................................................................................176 Gambar 51. Pengolahan Herbal .............................................................................................................178 Gambar 52. Healty Pot ...............................................................................................................................192 Gambar 53. Alat Penumbuk (Lumpang dan Alu) .........................................................................196 Gambar 54. Alat Perebus ..........................................................................................................................196 Gambar 55. Alat Perebus ..........................................................................................................................197 Gambar 56. Alat Perebus ..........................................................................................................................197 Gambar 57. Alat Pemanas Anglo ..........................................................................................................198 vi Gambar 58. Produk Jahe Instan ............................................................................................................206 Gambar 59. Minuman Beras Kencur ...................................................................................................210 Gambar 60. Minuman Kunyit Asam .....................................................................................................213 viiDAFTAR TABEL viiiPETA KEDUDUKAN BAHAN AJAR Keterangan: PBHPP : Penanganan Bahan Hasil Pertanian dan Perikanan DPPHPP : Dasar Proses Pengolahan Hasil Pertanian dan Perikanan DPMHPP : Dasar Pengendalian Mutu Hasil Pertanian dan Perikanan PHPiT : Pengolahan Hasil Pertanian Tradisional PDHPi : Pengolahan Deversifikasi Hasil Perikanan PHP. EKSPORT: Pengolahan Hasil Perikanan Srtandart Eksport PHS PERIKANAN DAN RL: Pengolahan Hasil Samping Produk Perikanan dan Rumput Laut Next >