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Nama : Alma Umamah

CHAPTER I
PRINCIPLES OF FOOD PROCESSING INDONESIA
A. DESCRIPTION MATERIALS
1. Understanding Food Indonesia
Food Indonesia is a food composition comprisingfood, staple side dishes, vegetables,
sauce, delicacies and drinks. Based on the presentation time, Indonesian food is
divided into three, namely breakfast, lunch and dinner. Characteristic of Indonesian
food is the use of different types of herbs and spices and served with chili and
crackers as a supplement.
2. Classification of Indonesian food
Indonesian food has a menu structure that consists offood, staple

side dishes,

vegetables, sauce, savory sedapan, and drinks. In principle Indonesian food can be
classified as follows:
A. Staple dishes (rice and successor)
The staple food is the main food type that is usually served in large quantities.
The staple food incuisine Indonesianis rice. Besides, it is also knownfood that
otherstaples,which include cassava, sweet potatoes, corn, bananas, and sago.
These materials can be used alone or mixed with other materials.
B. Dish side dishes
Side dishes is a dish that is a complement of rice that can be derived from animal
materials and products, herbs, or combinations of materials of animal and plants
are usually cooked with certain spices. Mechanical processing of side dishes such
as by frying, steaming , burnt, a combination of several techniques and with
multiple techniques.techniques Side dishes presentationcan per meal or buffet.
Groceries animal protein sources are widely used in Indonesian cuisine are eggs,
meat, poultry, fish, seafood and others.While the plant foods which are widely
used in side dishes Indonesia, tempeh, tofu, and beans oncom.
C. vegetable dish
Vegetableis a dish which is berkuah completeness of rice that can be eaten with or
without rice. Vegetables generally containsoup vegetableand staples or can be
added with other materials such as animal ingredients or herbs like products
(macaroni, glass noodles). Materials digunakkan in vegetable dishes can be water,
broth, or coconut milk. Spices are used can vary depending on the desired flavor,
because the seasoning used for each different region. Vegetable dishes can be
classified as follows:

1) Vegetablefry lot of
Vegetableavegetable group Yag use broth ormaterial liquidthat much.
Materials used liquid is water, broth, coconut milk or a combination of all
three. Vegetable berkuah many examples of vegetable tamarind, lodeh,
vegetable nodes, vegetable soup, soup and others.
2) vegetable fry slightly (sauteed)
sauteed vegetables are sauteed first vegetable marinade with oil and use a little
sauce. Sample dishesvegetable include pan-friedstir-stir, stir-fried water
spinach, scrambled, cap-cay andothers.
3) Vegetables without sauce
vegetables without sauce is a kind of vegetable that was served without or
with treatment processes. These vegetables can be presented in astate
rawtogether sauce or seasoning so manambah taste of these vegetables.
Sambal used may be the spice coconut, peanut sauce or chili seasoning.
Examples of raw vegetables among other things threatened, anointing, gadogado and others.
D. Sambal
sauce is a dish that does not stand alone, but should be eaten with other materials,
especially the salad. Sambal also be used as a flavor enhancer and complement
other dishes. Sambal can be classified into two: raw sauce and overcooked.sauce
Raweg onion sauce, shrimp paste, and colo-colo, while the sauce was overcooked
eg tomato sauce, chili anchovies and chili beans. There are several variations of
chili for example, among other things:
1) Sambal acids, this condiment like chili paste and contain acids, usually
tamarind.
2) sambal Plow, chili for these chili fried in oil, ditambak with garlic, shrimp
paste and other spices.
3) sambal Balado, originating from the Minangkabau. This sambal chili to fried
in oil, garlic, shallots or onions,tomatoes, salt and lemon juice.
4) Balacan sauce, chili sauce or shrimp contains balacan crushed.This sauce can
also be combined with other ingredients such as kale to produce chilli spinach,
squid to produce chilli cuttlefish, and with eggs to produce sambal eggs.
5) Sambal Kemiri, this sauce contains hazelnut.
6) Sambal Pencit, this sauce is mixed with slices of mango young (Java
language: Pencit)
7) sambal tomato, this sauce mixed with tomatoes, both of which intopieces
slicedsmallor crushed.
8) sambal trassi or chili paste, chili sauce containing paste, which is shrimp were

crushed. Also contains redchili, and green tersasi, sugar, salt and lemon.
9) Sambal prawns, chilli fried in oil, garlic and shrimp.
E. The fat,the fat, small meals or snacks are usually served with drinks, good for
everyday use or for special occasions. Delicacies Indonesia can be classified
according to form, flavors, ingredients, and techniques were.
1) Classification Snack By Form
Classification snack according to the form can be divided into small cakes
(cupcakes, coro bikang, klepon, spring rolls, etc.), a big cake cake, (alayer
cake zebra) and cake with sauce (puree, compote, muffin kocor).
2) Classification snack According to Rasa
Classification snack according to taste can be divided into sweet cakes
(yangko, geplak, klepon) and pastry salty or savory (donuts , spring rolls,
semar mendem)
3) According to the materialClassification Snack
ClassificationEureka according to the material can be divided into rice (aremarem), rice flour (nagasari, gruel), glutinous rice (donuts, diamonds), glutinous
rice flour (klepon) and other -Other.
4) ClassificationImaging technique snack According
Classificationsnack according to the technique if it can be divided into
steamed (donuts, arem-arem), boiled (klepon), fried (spring rolls, martabak),
baked goods (velvet cupcakes) and others.
F. Beveragesis one of the necessities of life are important and must be met.
Usefulness of drinks is to prevent thirst, increase the nutritional value and meet the
body's need for water.beverages Indonesiaby type divided into two hotdrinks. and
cold Hot drinks there are two kinds of hot drinks do not contain (tea, coffee,
chocolate, orange) and hot beverages contain (bajigur, wedang round, sekoteng and
wedang ublek). While cold drinks also aretwo kinds of cold drinks does not
contain (syrup, ice lemonade, iced rice kencur) and cold drinks contain (dawet, ice
mix, iced fruit).
3. Socio-Cultural
Meaning of food is not formed by itself. This processgained of learningthrough
generations of adults keanaknya or of the older generation of young kegenerasi and
continues throughout life. This socialization process continues forfamily members
theliving together with his group. What is acceptable, or what is embraced by the
group will still coloringbehavior. her eating

This learning process makes the

formation of the pattern of dishes thewere settled, and maketh guidelines for the
preparation of the dishes. The concept of food among various groups of people often

vary. Not always one type of food interpreted as meaning the same. The reason taboo
to consume one type of dish, atapun scoring against one types of dishes between
groups of people, different races. So it will be found the fish into the ark for nursing
mothers diberbagia Java town sementar elsewhere is not a problem.
Likewise'llkind to the rich and the poor. Also eventsparticular associated with
yourtype of food that sometimes bind and regulate members of the group. Thus the
meaning of food is not limited to satisfy hunger, but also to meet the taste of pleasure,
nor give any particular bond that apply within a group. The limited information
received during the learning process and the influence of various factors that will lead
to the provision of the dish as obtained than the previous generation. What is
presented is a tradition sometimes, less is followed by rationalizing whydishes
theseare given, or presented. Eg provision of dishes based on the aspect or aspects of
health needs.
The eating habits of families with the arrangement of the cuisine is a manifestation of
the culture of a family called life style or way of life. Life is the result of condensation
of interaction between social factors, crocodiles and the environment. Thus there is a
strong relationship between the composition of the dish individuals, families,
communities, and all three are interrelated.
How much power the influence of social, cultural, environmental,the dyeing behavior
of someone in consuming food will affect food patterns change efforts towards other
patterns.Of course the stronger influence of the culture will be more difficult to
change, especially change in the pattern of the dish completely different. Ita
requiredhigh awareness of the question.
In more detail may be mentioned here are various factors that affect the life style
among other income (the amount, type, source); education (mother, father, or other
family members); the environment (urban, rural, suburban); belief / religion;
knowledge about health (the concept of healthy, sick, the concept of the relationship
between

food and

health);

nutrition

knowledge

(depth,

keluasaan);factors

physiological(age grew, adolescents, adults, elderly); tribes and distribution of food

(type, range of food that can be produced and distributed both in the scale of family,
community or inter-regional) and many more. These factors are the decisive factor in
decisions relating to the quality and quantity of food the family. Due to variations in
the contribution of each of these factors is different for each family it will be found a
wide life-style that is unique to each family, community, nation.
4. Local Food Ingredients
Era of globalization requires each country opening up opportunities to market
products and services respectively. The food has the potential to play a role in the
global market, as we are currently facing foreign food seize Indonesian market with

the popularization of foreign foods as foods that prestigious. If this continues over
time it will be very concerned about our nation, our identity as a nation with the
ultimate cultural sedikut will gradually erode, where we do not know our own food,
but more proud when eating foods of foreigners. Factors that can affect lunturnya
penchant part of the population against traditional Indonesian food partly isdue to
changes in lifestyle, socio-cultural changes, economic development in the life of
society, in addition to the habits of the people to eat outside, the promotion and
availability of foreign food in major cities as well as one of the factors why people
prefer foreign food than our own food. We also need to introspect whether the
condition of the food traditionally we may appear attractive, able to compete,
especially in the aspect of practicality, hygiene, processing, appearance and
presentation with foreign food? Today, Indonesia is not entirely self-sufficient, the
sense of inthe whole region can meet their own food needs diverse,so that at any
given moment requires imports.
A Withpopulation in 2010 of about 234.5 million and an increase in the population
will grow steadily. Other issues such ascapacity national food productionis more
limited, since economic activity and shrinking land for conversion. In addition it is
also statistical data in 2008 in Indonesia there were 34.96 million poor people who
need attention so that the food needs can be met. If the ability of food production
domistik can not follow the increased need, then in the future Indonesia willon
dependimports, which means endurance national food will be more vulnerable
because it will be increasingly dependent on other countries' economic policies. Based
on these estimates major challenges in strengtheningfood security is optimizing the
utilization offood resources the domesticand food production capacity increase in the
number, quality and diversity. Food consumption should consider the provision of
nutrients that are fairly balanced, according to the need for the establishment of a
healthy man, strong, intelligent and productive. In the system of consumption are
important aspects of diversification. Food diversification

intended isto obtain a

diversity of nutrients as well to remove the dependency of society on one specific type
of staple food such as rice. Reliance Theheavycan trigger instability if supply is
disrupted and vice versa if the public likes the alternative food instability can be
maintained. The agricultural production and cultivation of food of a region is an
economic asset, cultural and public health. It is therefore particularly appropriate
where targeted development of the food sector Indonesia include inthe realization of
household food security, realization of diversification and guaranteed food security.
The existence of the food processing industry of agricultural products in Indonesia is
greatest domestic industry, then the industry small and medium industries and large.
The technology developed involves the use ofphysical treatment (heating, drying,

cooling and freezing), the addition of chemicals (preservatives, dyes, thickeners,

flavor enhancers) or a combination of both. In its development, in addition to food
technology is used to reduce damage also to enrich the nutrients and also to change
the nature of foodstuffs so that it complies with consumer tastes. The stages
ofdevelopment

technologicalof

agricultural

processing

is

starting

from

settingactivities, water drying, fermentation technology, canning until technology

snacks. Some examples of agro-processing and agricultural production.
A. Cassava
B. Cornis a source of carbohydrate crops which plays an important role both after
rice.
C. Sea Results
D. Tempeis a fermented soy food is unique and
5. Processing Tool
processing tool commonly used in food processing Indonesia are not much different
from other areas. Only typically still use traditional tools necessary to make dish.
aparticular

The equipment consists of fireplace tools, cooking tools, mixer,and

presentation tools. Traditional tools used for example kendil commonly used to make
a dish of warm, cauldron that was used to make a soup, as well as mortar and Muntu
used to make the sauce.
6. Presentation of food is food preparation techniques used in Indonesiafood. is still
simple Usually the food is only placed in a porcelain dish or clay / sticks lined with
leaves or decorative paper. Indonesian food can be served by way of a buffet or served
in a "cone" on special occasions. Tumpeng usually served in a variety of events such
as marriage, birth, death and moving house. But in its development, Indonesian food
can be served by using different types of tools hidang like a hot plate. For
example,currently being developed presentation Siomay Bandung which was served
in a hot plate with the goal of keeping the heat on the dish, because the food is more
delicious when eaten in conditions of hot / warm. The use of garnishes also been used,
such as sliced cucumbers, tomatoes, peppers, lettuce and celery.

CHAPTER II
BASIC COOKING METHODS
A. Material Description
In the processing of foods that produce tasty dishes, nutritious and attract needed certain
processes from raw materials into the food is ready to be consumed. The processing starts
from preparation of raw materials, processing, and presentation. In the process processing can
also be mixed with other ingredients, such as sugar, salt, dyes, or other spices to make food
more palatable and
Menarik.
Processed foods that have been completed are then presented in such a way which can cause
appetite. Ways of presenting food different- varies according to the wishes and needs. There
are foods that normally just put on a plate or bowl. Some are wrapped using leaf, paper,
plastic, and some use of certain containers, such as jars. In general, food is processed into
ready meals
objectives:
1. to change raw food materials into semi-finished food or prepared foods in order to
obtain food products in accordance with desire. Examples are cassava as raw material
made of crackers (semi-finished), then the fried crackers so ready to consumed.
2. to prepare food that is ready to be served or consumed. Without processed first, the fruit
is ready for consumption. However, would be more interesting if the fruits arranged or
organized into a series interesting fruit that will increase our appetite.
3. to prevent food spoilage or preserve food. Raw foods have the perishable nature, in
order to be durable then made preservation. For example fish made into a variety of
kinds of preserves such as; salted fish, dried meat, boiled and so on. Fruit- Fruits are
abundant and perishables will be more durable if preserved like; made candied papaya,
banana made sale and so on.
To achieve these objectives, it should keep in mind nutrient content of the food is processed
so that the food produced isnot only attractive presentation, but also did not experience much
reduction of nutrients is too much when compared in its raw state. Various processing can
impact different, there is accelerating and is obstructing changes in nutrients, there is a
decrease and others increase the nutrient content. Boiling is one example of food processing
that can speed up and reduce the nutritional value. While the process is inhibiting decrease
nutrient content is cooling and freezing. Fermentation is a treatment process that can
enhancecontent. Nutrient The changes nutrients during processing may occur before
treatment, during treatment and after the treatment. The main causes of food spoilage is
microbial growth that cause food to rot and cause the loss of some nutrients. Damage to food
can be affected by water activity, temperature, acidity (pH) andfactors. environmental
Therefore this type of treatment and sanitation during processing must be considered.
Basically, there are five basic types of processes in the food processing Indonesia, namely

heating, reduction of water in materials, refrigeration and freezing, fermenting, and the
addition of food additives. To make a food product, it can be done only with one kind of
processing or by combining two or more processes of food processing.
1. The heating process
heating function is to improve the taste, ease the process of digestion, improve texture,
enhance the appearance and deadly bacterial decay. Tools, temperature, and at different
times during theprocess heatingfoodstuffs will have different effects both on the
physical properties or nutritional content.
The heating is divided into two, namely the direct heating and indirect heating. Direct
heating is processing by heating on the fire directly or with the help of intermediaries
such as water and oil. While the indirect heating is heating using hot air or water vapor.
The processing of food by direct heating, divided into three, namely:
a. The process of heating food ingredients with water.
The heating process using water groceries there are 2 kinds, namely boiling and
pemblansingan. The boiling process is to heat food in a liquid to a boil. Liquids
that can be used for boiling water, coconut milk, milk or broth. Food that will be
included in the boiled water that is still in a state of cold or who have a boil. The
boiling process can change the color and aroma, especially if the liquid is added
salt, sugar, certain additives or scents such asleaf, pandan cloves, cinnamon.
Boiling is a method most often used for cooking vegetables. How common is
vegetables put in a water / broth to a boil, cooked in a pot to boil again, the pot is
closed and then the vegetables cooked over a low heat. When the food that will be
boiled there are various kinds such as when making a vegetable, how to enter
material food in liquid made in stages based on the level of material hardness.
Distance time importation of foodstuffs should be regulated so that the foodstuff
has the same level of maturity. For example in the manufacture ofvegetable, acid
corn, peanuts, put together with a liquid, spicesvegetables, tamarind, and then
successively squash, beans, and the last leaves mlinjo most easily cooked or soft.
Pemblansingan is immersion (usually vegetables and fruit) inwater boilingor can
also be steamed, but not until done, approximatelyonly 2-5 minutes.
Pemblansingan usually done before any processingcore. The goal is to maintain
the color, remove the smell less pleasant, soften the material, and kills most of the
bacteria in the ingredients. An example is in processing bamboo shoots for the
content created or made vegetable spring rolls.leaves Cassavathat will be made of
vegetables and so on. With diblansing nutritional content is not much reduced
compared to boiling.
b. The process of heating food ingredients using cooking oil heating process
foodstuffs using cooking oil is divided into; fry with lots of oil and fry with a
little oil.
1) Fry with many oil
2) fry with a little oil

3) Fry vacuum frying

c. Sangan fried / roasted
Fried partner / roaster is the frying process without the use of oil. So that the food
produced is good, then the wok or tools to mengsangrai should be made of a thick
material, either from metal, aluminum or clay. Examples for roasting; peanuts,
pecans. There are also ways mengsangrai that uses sand as a medium of heat. Of
course, the sand used in a clean state that has previously been washed. Used sand
so that groceries do not absorb the oil as in the process of frying with oil. In
addition, the sand also can maintain stable temperature frying roaster. Examples
offoodstuffs friedsangria using sand media is; crackers, peanutsand so on. In the
manufacture of chips mlinjo example, mlinjo also fried roasted using sand.
Mlinjo ripe lifted from the frying process is then allowed to prevent
overheating,then freshly ground / flaked into crackers.
d. Roasting / combustion
process of roasting or combustion is process of theheating the food materials
directly heated over a flame or embers. In roasting foodstuffs can be cut into
small sections and burned on the grill rack. These cuts serve to accelerate the
maturation of materials that are baked and make it easier to consume. Examples
of foods that are cut before baking is satay. But there are also foods that burned in
their entirety without interruption, for example, roasted sweet potatoes, chicken,
or lamb roll, pork roll, and so on. So how to consume them using cutting tools
such as knives and forks.
Raw foods baked / roasted will create aroma adistinctiveof the fat out of food or
seasoning is applied. Pepes also includes examples of the usual food cooked by
the roasting process. In making Pepes, the material to be mixed with various
herbs dipepes case of turmeric, galangal, lemongrass, shallots, garlic, and
wrapped in banana leaves. Type of processing this cuisine is generally found in
West Java. Rawfoods are commonly cooked steamed fish, tofu, mushrooms,
oncom and so forth.
Another example of food that is processed by theprocess roastingis katupe jerky
Wednesday from West Sumatra. process of Themaking these dishes are, cow
lungs boiled until cooked, covered with salt and a little oil, then baked. While
processing by means of heating indirectis heating using air or moisture. The use
of hot air, for example in the oven. Temperatures are used typically above 1000C.
The food was processed using oven will produce a relatively dry food. For
example, pastries such as cakes nastar, snow princess, cat's tongue, and others.
But there is also that produced wet cake as cake, lapis legit and cake and so on.
2. Reduction of water content of foodstuffs
The treatment process uses the principle of a reduction in water content of the material
is drying and coagulation. Basically, the process water reduction is almost the same as
the processing of foods byheating. With the heating process, the water in the foodstuff

will reach boiling point so that it will evaporate. The water content inmaterial the
foodwill be reduced which will result in these foods will be drier than the original
material. In order to evaporate the water in foodstuffs can be dried, roasted, cooked or
heated continuously. This oven uses temperature is usually less than 1000C because the
purpose of this process is to dry. So that if the temperature is too high, at more than
1000C (such as on heating with dry air), the product thenwill undergo case hardering
dried or dried outside but inside has not yet dried. While on dodol carried out the
process of thickening so that the dough dodol becomes concentrated, but not dried.
Evaporation of water in the dough dodol is done by heating the material until the water
evaporated partially until the desired consistency. Drying of foodstuffs there are two
ways of drying in the sun or often called with the drying and drying using the tool. The
tool used is usually the oven. Eachhas advantages and disadvantages. The advantage of
drying in the sun is more easy to do and does not cost much. But drying using sunlight
has the disadvantage that the temperature is not too high, so it takes longer.
Temperature also can not be set in accordance with our wishes. In addition, the drying
temperature can also vary depending on the weather. The drying conditions are not
fixed canlead to quality products which are dried also vary. Batch method is a method
of drying tray simplest. Tray dryer consists of a heating chamber is made of wood or
certain metals.Tray / columns have been included wanting dried material then is put in
a double decker in the column. Once the room is closed, then the hot air flowed into the
heating chamber until all ingredients are dry.
The heat coming from the bottom chamber causesmaterials existingcolumn bottom
being the most dry first. After a certain period of time, the tray will be issued and
materials driedtaken. Another ingredient that want to put dried and procedures occur
repeatedly. Drying using the tool have the advantage that the temperature can be set so
that the time can also be faster and more stable temperature so that the quality of the
product is also more uniform. While the lack of drying using the tool is cost more
expensive to buy tools and materials require talent or using electricity. In addition, the
tool should also be maintained to prevent rapid deterioration. The use of drying also can
not carelessly shall be in accordance with the instructions.
3. Refrigeration and freezing
There are two types of food processing with cold temperatures are cooling and freezing.
As in the refrigerator, there are two types of cooling. There is room for freezing which
is often called the freezer temperatures below 00C. Meanwhile, another room serves
only to foods that do not want to be frozen at a temperature of between 00C-100C
(refrigerator). Now many wardrobes ice that combines two types of refrigerant. The
food is often placed in cold temperatures usually aim to extend the shelf life of food
due to the low temperature growth of bacteria, fungi, and yeast / yeast reduced. As
thefish freshshould be stored on ice to prevent rapid decay. In addition, there is also the

type of food which is the storage should be in temperatures cold asas ice cream.
Vegetables can also be stored in cold temperatures to maintain freshness.
4. Fermentation
Fermentation is one of the processing by adding microbial (bacterial, fungal, or yeast /
yeast) that can break down components in food into simpler components so as to
produce various positive changes in food fermentation compared groceries original.
Fermented foods can aim to preserve , increasing the nutrient content, as well as
enhance the aroma and taste of the food. Examples of foods fermented with mushrooms
is tempeh,while fermented foodsusing yeast or yeast is the tape and ketchup. While
food can be fermented using mbacteria such example is the milk that will be fermented
milk orisoften yoghurt called.
5. Processing by adding a food additive
in food processing, are generally added other additives in order to improve the taste or
appearance of food. This addition is only in a small amount, hence the additives foodor
food additives. Food additives can bedyes, flavorings, preservatives, antioxidants,
emulsifiers, coagulant, pemucat, thickeners, and anti glob. There is also additional
material usedfor the purpose of preservation such as the addition of salt, sugar, sodium
nitrate, sodium nitrite, and fogging. In general, food additives can be divided into two,
namely additives intentionally and unintentionally additives. Additives deliberately
namely additives supplieddeliberately with the intent and purpose, such as to improve
the nutritional value, taste, acidity and alkalinity control, establish forms and shapes,
and so forth. While additives inadvertently ie additives in food inquantities very smallas
a result of processing. For example aroma of meat and smoke on skewers, or the
emergence of brown color on the materials that are fried. When viewed from the
source, the additive can be derived from natural sources such as lecithin, citric acid, and
others. Can also be synthesized from chemicalsthat have similar properties to natural
ingredients similar, both their chemical composition and properties of metabolism such
as carotene, carbonic acid, and others. In general, synthetic materials has the advantage
that a more concentrated, more stable, and less expensive. However, there are
disadvantages that often occur imperfections so that the process contain substancesm
harmful to health, and sometimes it is a carcinogen that caninduce cancer in animals
and humans.