Jurnal Praktikum Pengeringan

LEMBAR KERJA
Acara : Pengeringan
Tujuan : Peserta dapat melakukan pengeringan bahan pangan, serta memahami
konsep pengeringan dan faktor-faktor yang mempengaruhinya.
Alat: Bahan:
1) Cawan petri 1) Ketela pohon/singkong
2) Timbangan
3) Loyang plastik
4) Parutan kelapa
5) Pisau
6) Oven/alat pengering
Langkah Kerja:
1) Ambil singkong, kupas kulitnya dan cuci bersih.
2) Iris dengan menggunakan alat pengiris/slicer setebal 4 mm, masukkan dalam loyang susun
satu lapis (A) dan tiga lapis (B).
3) Timbang masing-masing singkong 50 gram, letakkan pada loyang kemudian masukkan ke
dalam oven/alat pengering dan dikeringkan pada suhu 70ºC.
4) Buat perlakuan yang sama dan letakkan di bawah sinar matahari.
5) Buat perlakuan 2-4 dengan ketebalan irisan 2 mm (C dan D) dan diparut dengan parut
kasar (E dan F).
6) Amati semua perlakuan setelah dikeringkan
7) Catat hasil pengamatan dengan cara menimbang berat bahan yang dikeringkan dan buat
kurva besar air yang menguap pada setiap perlakuan.
8) Buat kesimpulan dan diskusikan dengan teman-teman.
Nama :

Kelas :
LEMBAR PENGAMATAN

No. Pengamatan Berat awal Berat akhir Warna Tekstur

1. Singkong A
2. Singkong B
3. Singkong C
4. Singkong D
5. Singkong E

Pembahasan
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Nilai :
Jurnal Praktikum Blansing

LEMBAR KERJA
Acara : Blansing
Tujuan : Peserta dapat melakukan blansing dengan cara pengukusan dan perebusan,
serta mengamati perubahan yang terjadi pada bahan yang diblansing.
Alat dan Bahan
Alat:
Bahan:
1) Panci
2) Dandang 7) Mangkok 1) Buncis
3) Baskom 8) Thermometer 2) Wortel
4) Kompor 3) Kubis
9) Pisau
5) Saringan kawat
6) Talenan 10) Sendok
11) Tabung reaksi
Langkah Kerja
1) Persiapkan alat dan bahan.
2) Didihkan air pada panci dan dandang.
3) Siapkan bahan, yaitu:
a) Buncis: dibuang kedua ujungnya, lalu potong setebal 2 cm. Sebanyak 100 gram.
b) Kubis: iris halus kira-kira 3 mm. Sebanyak 100 gram.
c) Wortel: Potong bentuk dadu, dengan ukuran sekitar 0,5-1 cm. Sebanyak 100 gram.
4) Siapkan baskom berisi air dan es batu yang telah dihancurkan.
5) Blansing dengan cara dikukus:
a) Masukkan thermometer ke dalam dandang yang telah banyak mengeluarkan uap, baca
suhunya, kemudian masukkan bahan dan tutuplah dandang.
b) Lakukan blansing bahan satu per satu.
c) Celupkan bahan ke dalam air es selama 3 menit, lalu tiriskan dalam saringan.
6) Blansing dengan air mendidih:
a) Ukur suhu air mendidih dengan thermometer.
b) Lakukan blansing bahan satu per satu. Masukkan bahan ke dalam saringan, kemudian
celupkan ke dalam air mendidih.
c) Catat waktu yang diperlukan agar air dalam panci mendidih kembali. Waktu dihitung
setelah air dalam panci mendidih kembali.
d) Celupkan ke dalam air es selama 3 menit, lalu tiriskan.
7) Lakukan pengamatan pada bahan sebelum diblansing dan sesudah diblansing, terhadap
warna, aroma, tekstur.
Nama :

Kelas :
LEMBAR PENGAMATAN
No. Pengamatan Perlakuan Warna Aroma Tekstur
1. Buncis Tanpa Blansing
Rebus (boiling)
Kukus (steaming)
2. Kubis Tanpa Blansing
Rebus (boiling)
Kukus (steaming)
3. Wortel Tanpa Blansing
Rebus (boiling)
Kukus (steaming)

Pembahasan

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Nilai :
Jurnal Praktikum Pasteurisasi

LEMBAR KERJA
Acara : Pasteurisasi
Tujuan : Peserta didik dapat melakukan proses pasteurisasi susu dan menguji
kualitas susu apabila disediakan susu segar, larutan metilen blue, larutan
periksida, dan seperangkat alat pasteurisasi serta alat pengujian kualitas
susu secara kualitatif.
Alat dan bahan
Bahan:
Alat:
1) Susu segar (tanpa pasteurisasi)
1) Panci 5) Tabung reaksi bertutup 2) Alkohol 70%
2) Kompor 6) Pipet steril
3) Pengaduk kayu 7) Inkubator atau penangas air
4) Termometer

Langkah kerja
1) Pasteurisasi
a) Ambil susu segar yang disediakan.
b) Lakukan pemanasan dengan api sedang sampai mencapai suhu 63ºC dan pertahankan
suhu tersebut selama 30 menit.
c) Dinginkan dengan cepat.
d) Amati warna, aroma, kenampakan susu, dan pH susu tersebut, serta berilah kesimpulan
mengenai hasil pasteurisasi tersebut.
Uji Alkohol Pada Susu
a) Masukkan 2 ml susu kedalam tabung reaksi
b) Tambahkan 2 ml alkohol 70%
c) Kocok dan amati perubahan yang terjadi (terjadi koagulasi susu atau tidak)
Nama :

Kelas :
LEMBAR PENGAMATAN

No. Pengamatan Warna Aroma Kenampakan pH Uji Alkohol

1. Susu A
2. Susu B
3. Susu C

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Nilai :