Page 4 - Kue Indonesia Beras dan Tepung Beras
P. 4
DAFTAR ISI
Halaman
KATA PENGANTAR ..................................................................................... i
DAFTAR ISI ................................................................................................... ii
DAFTAR GAMBAR ....................................................................................... iv
BAB I KUE INDONESIA BERBAHAN BERAS DAN TEPUNG BERAS .. 1
A. Tujuan Pembelajaran....................................................................... 2
B. Pengertian Kue Indonesia Berbahan 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 Kue Indonesia
Berbahan Beras ............................................................................... 5
F. Hal-Hal Yang Harus Diperhatikan Dalam Pengolahan Kue Indonesia
Berbahan Tepung Beras .................................................................. 5
G. Standart Kesehatan dalam Pembuatan Kue Indonesia Berbahan Beras
dan Tepung 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
