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C. Tahapan Budi Daya Satwa Harapan .......................................................................... 89
D. Pemeliharaan ............................................................................................................................ 93
E. Refleksi ............................................................................................................................................. 97
F. Rangkuman ................................................................................................................................ 98
PENGOLAHAN
Peta Materi IV ........................................................................................ 100
BAB IV Pengolahan Bahan Setengah Jadi dari Serealia Kacang-Kacangan
dan Umbi Menjadi Makanan Khas Wilayah Setempat .......................... 101
A. Pengertian ................................................................................................................................... 102
B. Jenis .............................................................................................................................................. 104
C. Teknik Pengolahan .................................................................................................................. 109
D. Tahapan Pengolahan dan Contohnya ................................................................... 115
1. Mie Aceh ................................................................................................................................. 117
2. Onde-Onde Ubi Bugis .................................................................................................... 124
E. Penyajian dan Pengemasan ........................................................................................... 128
F. Refleksi .......................................................................................................................................... 121
G. Rangkuman .............................................................................................................................. 121
Peta Materi V ........................................................................................ 133
BAB V Pengolahan Hasil Samping Serealia, Kacang-Kacangan dan Umbi
menjadi Produk Pangan ..................................................................................................... 134
A. Pengertian ................................................................................................................................... 135
B. Jenis, Kandungan dan Manfaat ............................................................................. 136
C. Teknik Pengolahan .................................................................................................................. 140
D. Tahapan Pengolahan dan Contohnya ................................................................ 145
1. Bangket Bekatul dan Jus Pepaya-Nanas Bekatul .................................... 145
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Kelas VIII SMP/MTs Semester 2
