Page 8 - KelasIX PRAKARYA 2 kls 9.pdf
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2. Jenis dan Manfaat ........................................................165
3. Metode Pengolahan .......................................................166
4. Tahapan Pengolahan ....................................................167
B. Makanan dari Bahan Pangan Setengah Jadi Berbahan Baku
Daging .................................................................................166
1. Bahan Baku Daging Ayam ...........................................172
2. Bahan Baku Daging Sapi ............................................173
3. Tahapan Pengolahan ....................................................175
Peta Materi V ..................................................................................182
%$% 3HQJRODKDQ +DVLO 6DPSLQJ 'DUL ,NDQ GDQ 'DJLQJ 0HQMDGL
Produk Nonpangan............................................................183
A. Pengertian Produk Nonpangan dari Pengolahan .........184
1. Tulang ...........................................................................185
2. Sisik Ikan ........................................................................185
3. .XOLW +HZDQ 7HUQDN
4. %XOX +HZDQ 7HUQDN
B. .DUDNWHULVWLN 3URGXN 1RQ 3DQDQ GDUL +DVLO 6DPSLQJ ,NDQ GDQ
Daging/putih ................................................................188
C. 0HWRGH 3HQJRODKDQ +DVLO 6DPSLQJ ,NDQ GDQ 'DJLQJ 0HQMDGL
Produk Nonpangan .......................................................189
1. Fermentasi ....................................................................189
2. Pengeringan ................................................................ 190
D. 7HNQLN 3HQJRODKDQ +DVLO 6DPSLQJ ,NDQ GDQ 'DJLQJ SXWLK
Menjadi Produk Nonpangan ............................................191
1. 7HNQLN 3HQJRODKDQ +DVLO 6DPSLQJ ,NDQ
2. 7HNQLN 3HQJRODKDQ +DVLO 6DPSLQJ $\DP
E. Pengemasan .......................................................................199
Daftar Pustaka ............................................................................... 205
Glosarium .......................................................................................208
Sumber Gambar ............................................................................... 211
vii
Semester 2
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