Page 5 - Flipbook Kue Indonesia Beras dan Tepung Beras

DAFTAR ISI

Halaman

KATA PENGANTAR ......................................................................................... i
DAFTAR ISI........................................................................................................ ii

DAFTAR GAMBAR ........................................................................................... iv
BAB I KUE INDONESIA BERAS DAN TEPUNG BERAS .......................... 1

A. Tujuan Pembelajaran.......................................................................... 2
B. Pengertian Kue Indonesia Beras dan Tepung Beras .......................... 2

C. Ciri-Ciri Beras Yang Baik.................................................................. 4

D. Ciri-Ciri Tepung Beras Yang Baik .................................................... 5
E. Hal-Hal Yang Harus Diperhatikan Dalam Pengolahan Beras ........... 5

F. Hal-Hal Yang Harus Diperhatikan Dalam Pengolahan Tepung Beras 5
G. Standart Kesehatan dalam Pembuatan Kue Indonesia Dari Beras ..... 6

BAB II BAHAN TAMBAHAN .......................................................................... 7
A. Bahan Cair.......................................................................................... 8

B. Bahan Pengisi ..................................................................................... 8

C. Bahan Pengembang ............................................................................ 8
D. Bahan Pemberi Rasa .......................................................................... 12

E. Bahan Aroma ..................................................................................... 13

F. Bahan Pewarna ................................................................................... 14
G. Bahan Pembungkus ............................................................................ 15

BAB III ALAT YANG DIGUNAKAN .............................................................. 17
A. Alat Persiapan ................................................................................... 18

B. Alat Pengolahan ................................................................................ 18
C. Alat Penyajian ................................................................................... 20

BAB IV PENGOLAHAN KUE INDONESIA .................................................. 22

A. Merebus ............................................................................................ 23
B. Mengukus ......................................................................................... 23

C. Menggoreng ...................................................................................... 24
D. Memanggang .................................................................................... 24

E. Membakar ......................................................................................... 24
F. Membesta .......................................................................................... 24