Page 6 - Buku Paket Kelas 8 Prakarya semester 1
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D. Tahapan dan Contoh Pembuatan/Pengolahan ............................. 135 1. Pengolahan Serealia ........................................................................... 137 2. Pengolahan Kacang-kacangan ...................................................... 140 3. Pengolahan Umbi ............................................................................... 141
E. Penyajian dan Pengemasan .................................................................. 152
F. Refleksi ........................................................................................................... 157
G. Rangkuman .................................................................................................. 158
Peta Materi V ........................................................................................ 159
Bab V
Pengolahan Bahan Pangan Serealia, Kacang-Kacangan dan Umbi menjadi Produk Pangan Setengah Jadi ............................................... 160
A. Pengertian .................................................................................................... 162
B. Jenis dan Karakteristik ............................................................................. 163 1. Jenis Olahan Pangan Setengah Jadi dari Bahan Serealia .. 164
2. Jenis Olahan Pangan Setengah Jadi dari Bahan Kacang-
kacangan ............................................................................................... 170
3. Jenis Olahan Pangan Setengah Jadi dari Bahan Umbi ....... 171
C. Teknik Pengolahan .................................................................................. 177
1. Pengawetan Secara Fisik .................................................................. 179 2. Pengawetan Secara Biologis ........................................................... 185 3. Pengawetan Secara Kimiawi ........................................................... 187
D. Tahapan Pengolahan dan Contohnya ............................................. 194 1. Proses Pengolahan Pangan Setengah Jadi Kerupuk ............ 195
2. Proses Pengolahan Pangan Setengah Jadi Jagung Pipil dan
Beras Tiwul Instan ............................................................................... 202
3. Proses Pengolahan Pangan Setengah Jadi Tepung Pati Ubi
Jalar ........................................................................................................... 208
E. Penyajian dan Pengemasan .................................................................. 213
F. Refleksi ........................................................................................................... 216
G. Rangkuman .................................................................................................. 217
Glosarium ........................................................................................................................................................................... 218 Daftar Pustaka ................................................................................................................................................................ 221 Profil Penulis ..................................................................................................................................................................... 224 Profil Penelaah ................................................................................................................................................................ 232 Profil Editor ....................................................................................................................................................................... 241
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Kelas VIII SMP/MTs Semester I
