Page 5 - 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 .................................................................. 2

C. Pengertian Beras Dan Tepung Beras ................................................. 2

D. Ciri-Ciri Beras Yang Baik.................................................................. 3
E. Ciri-Ciri Tepung Beras Yang Baik .................................................... 4

F. Hal-Hal Yang Harus Diperhatikan Dalam Pengolahan Beras ........... 5
G. Hal-Hal Yang Harus Diperhatikan Dalam Pengolahan Tepung Beras 5

H. Standart Kesehatan Dalam Pengolahan Kue Beras dan Tepung Beras 6
BAB II BAHAN TAMBAHAN .......................................................................... 7

A. Bahan Cair.......................................................................................... 8

B. Bahan Pengisi ..................................................................................... 9
C. Bahan Pengembang ............................................................................ 9

D. Bahan Pemberi Rasa .......................................................................... 10

E. Bahan Aroma ..................................................................................... 11
F. Bahan Pewarna ................................................................................... 12

G. Bahan Pembungkus ............................................................................ 13
BAB III ALAT YANG DIGUNAKAN .............................................................. 15

A. Alat Persiapan ................................................................................... 16
B. Alat Pengolahan ................................................................................ 16

C. Alat Penyajian ................................................................................... 18

BAB IV PENGOLAHAN KUE INDONESIA .................................................. 20
A. Merebus ............................................................................................ 21

B. Mengukus ......................................................................................... 21
C. Menyangrai ....................................................................................... 22

D. Menggoreng ...................................................................................... 22
E. Memanggang .................................................................................... 23