VISI DAN MISI

POLTEKKES KEMENKES RI PADANG

VISI
Menjadi Institusi Pendidikan Tinggi Kesehatan yang memiliki daya saing, inovatif,
prestatif dan bertaqwa kepada Tuhan Yang Maha Esa.

MISI
Misi Poltekkes Kemenkes RI Padang adalah melaksanakan Tri Dharma Program
Tinggi secara optimal, meliputi :
1. Menyelenggarakan pendidikan vokasi dan profesi yang inovatif dengan
belandaskan Ketaqwaan kepada Tuhan Yang Maha Esa.
2. Menyelenggarakan penelitian terapan yang berdaya saing untuk menunjang
pembangunan dan pengembangan IPTEKS kesehatan.Melaksanakan
pengabdian kepada masyarakat sesuai tuntutan dan kebutuhan.
3. Menyelenggarakan pengabdian masyarakat dalam memecahkan maslah
kesehatan masyarakat.
4. Mengembangkan tata kelola organisasi yang baik (good governance) dalam
memberikan pelayanan prima.
5. Menjalankan kerjasama yang berdaya guna dan berkelanjutan dengan
lembaga pendidikan tinggi, pemerintah dan swasta ditingkat daerah, nasional
dan internasional.

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 VISI DAN MISI PRODI D-III GIZI
POLTEKKES KEMENKES RI PADANG

VISI
Menjadi progran studi yang menghasilkan AHLI MADYA GIZI yang beriman dan
bertaqwa pada Tuhan Yang Maha Esa, unggul dan andal di bidang penyakit
DEGENERATIF 2022

MISI
1. Mendidik mahasiswa yang beriman dan bertaqwa pada Tuhan Yang Maha
Esa.
2. Melaksanakan pendidikan dan pengajaran yang berorientasi kepada mutu dan
kebutuhan pelayanan gizi khususnya penanggulangan penyakit degeneratif.
3. Melaksanakan penelitian berdasarkan kajian terapan di bidang gizi,
khususnya penanggulangan penyakit degeneratif
4. Menghasilkan lulusan yang dapat mengaplikasikan ke ilmuan di bidang gizi
sesuai kebutuhan masyarakat dalam upaya mengatasi masalah gizi khususnya
penganggulangan penyakit degeneratif.

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 KATA PENGANTAR

Puji dan syukur marilah kita ucapkan kehadirat Allah SWT yang telah
memberi kesehatan jasmani dan rohani. Sehingga kita masih bisa menikmati
indahnya alam cipta-Nya. Shalawat dans alam marilah kita hadiahkan kepada
baginda Habiballah Muhammad SAW yang telah menunjukkan kepada kita jalan
yang lurus berupa ajaran agama yang sempurna dengan bahasa yang sangat indah.
Penulis disini akhirnya dapat bersyukur karena telah menyelesaikan tugas
perkuliahan tentang “RESEP MENU”. Penulisan tugas ini bertujuan untuk
memenuhi tugas akhir semester ganjil mata kuliah SPMI.
Pada penulisan rekapitulasi resep ini, penulis tidak lupa mengucapkan
terimakasih kepada dosen pembimbing dan instruktur yang turut membantu dalam
menyelesaikan rekapitulasi resep ini.
Dan penulis memahami jika rekapitulasi resep ini tentu jauh dari
kesempurnaan maka kritik dan saran sangat kami butuhkan guna memperbaiki karya
– karya kami di lain waktu.

Padang, Februari 2020

Penulis

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 DAFTAR ISI

VISI DAN MISI POLTEKKES KEMENKES RI PADANG ................................ I

VISI DAN MISI JURUSAN GIZI .......................................................................... II
KATA PENGANTAR ........................................................................................... III
DAFTAR ISI ........................................................................................................... IV

I. MAKANAN POKOK
1. NASI BAKAR ...................................................................................... 1
2. NASI GORENG JAWA ....................................................................... 2
3. NASI KUNING .................................................................................... 3
4. MIE SIAM ............................................................................................ 4
5. NASICAMPUR KOREA ..................................................................... 5
6. KWETIAU GORENG .......................................................................... 6
7. NASI TIM DAGING ............................................................................ 7
8. NASI ULAM BETAWI......................................................................... 8
9. BIHUN GORENG KOMPLIT ............................................................. 9
10. BUBUR AYAM BANDUNG .............................................................. 10
11. NASI UDUK MERAH ......................................................................... 11
12. BIHUN GORENG AYAM ................................................................... 12
13. NASI LIWET BAKAR KEMANGI ..................................................... 13
14. NASI LIWET ........................................................................................ 14
15. BUBUR AYAM SPESIAL ................................................................... 15
16. NASI LENGKO CIREBON ................................................................. 16
17. NASI UDUK ......................................................................................... 17
18. KHAO PAD .......................................................................................... 18
19. BUBUR MANADO .............................................................................. 19
20. LONTONG AYAM BROKOLI ........................................................... 20
21. NASI TIMBEL PRIANGAN ................................................................ 22
22. NASI GORENG LAMONGAN ........................................................... 24
23. SCHOTEL MACAONI ........................................................................ 25
24. SOP BIHUN ......................................................................................... 26
25. MIE SAOS TAHU ................................................................................ 27
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 26. SOTO AYAM ....................................................................................... 28
27. OSENG BIUNUN ................................................................................. 29
28. AREM-AREM TELURN ..................................................................... 30
29. BUBU CAMPUR SAYUR ................................................................... 31
30. LAKSA BIHUN AYAM BAWANG ................................................... 32

II. LAUK HEWANI

1. AYAM PEDAS MANIS ....................................................................... 33
2. TUMIS DAGING TERIYAKI ............................................................. 34
3. SAMBAL GORENG BOLA ................................................................ 35
4. DAGING GORENG BUMBU MERAH .............................................. 36
5. AYAM KULUYUK ............................................................................. 37
6. CHIKEN KATSU ................................................................................. 39
7. ATI AMPELA MASAK SERAI .......................................................... 41
8. BEBEK GORENG HIJAU .................................................................. 42
9. DAGING GORENG BUMBU KETUMBAR ...................................... 43
10. MIX OMELET .................................................................................... 44
11. TELUR CEPLOK BUMBU RENDANG ............................................. 45
...............................................................................................................
12. GABUS ASIN BALADO TOMAT ...................................................... 46
13. KAKAP GORENG BUMBU TOMYAM ............................................ 47
14. LELE SAOS ASAM MANIS ............................................................... 49
15. MUJAIR GORENG SAMBAL PLECING .......................................... 50
16. BABY FISH SAMBAL KEMANGI .................................................... 51
17. UDANG GORENG SAOS TIRAM ..................................................... 52
18. EBI FURAI SPESIAL .......................................................................... 53
19. CUMI TEPUNG SAOS PADANG ...................................................... 54
20. CUMI GORENG TEPUNG .................................................................. 56
...............................................................................................................
21. AYAM BUMBU RUJAK ..................................................................... 57
22. AYAM GORENG SAMBAL KOREK ................................................ 58
23. AYAM KARI ....................................................................................... 59
24. ASEM-ASEM DAGING ...................................................................... 60

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25. CAH DAGING BUNCIS ...................................................................... 61
26. DAGING GORENG GURIH ............................................................... 62
27. TUMIS DAGING PEDAS .................................................................... 63
28. DAGING LAPIS ................................................................................... 64
29. GULAI TELUR .................................................................................... 65
30. SEMUR PEDAS TELUR PUYUH ...................................................... 66
31. FRIED CHIKEN WINGS ..................................................................... 67
32. AYAM PANGGANG CABAI BAWANG .......................................... 68
33. AYAM GEPREK CRISPY SAMBAL KOREK .................................. 70
34. SATAI AYAM GORENG .................................................................... 72
35. TUMIS AYAM PEDAS ....................................................................... 73
36. AYAM GORENG TERASI .................................................................. 75
37. GARLIC CHIKEN DENGAN SAOS BROWN SUGAR .................... 76
38. DAGING SAPI TUMIS BAWANG BOMBAI .................................... 77
39. DAGING SAPI MASAK TERIYAKI .................................................. 79
40. EMPAL SUIR DAGING SAPI ............................................................ 80
41. TONGSENG DAGNG KAMBING ..................................................... 82
42. KARAGE AYAM ................................................................................. 84
43. AYAM BACEM ................................................................................... 86
44. LAPIS DAGING ................................................................................... 88
45. DAGING SAPI LADA HITAM ........................................................... 90
46. TONGSENG DAGING SAPI .............................................................. 91
47. EMPAL GENTONG ............................................................................. 92
48. CUMI-CUMI MASAK HITAM ........................................................... 94
49. CUMI ASAM GARAM ........................................................................ 96
50. GULAI MASIN IKAN PARI ASAP .................................................... 97
51. PINDANG CUMI-CUMI ..................................................................... 99
52. BAWAL PANGGANG DENGAN SAOS ANDALIMAN .................. 101
53. KERANG HIJAU SAOS PADANG PEDAS ....................................... 103
54. CUMI UDANG LADA HITAM .......................................................... 104
55. UDANG GORENG MENTEGA SAOS TIRAM ................................. 105
56. GURAME BAKAR .............................................................................. 106
57. PEPES KEMBUNG .............................................................................. 107

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 58. TONGKOL CABE HIJAU ................................................................... 108
59. PINDANG SERAI GURAME .............................................................. 109
60. TONGKOL RICA-RICA ...................................................................... 110

III. LAUK NABATI

1. ADUK ADUK TEMPE ........................................................................ 111
2. TAHU GORENG BALADO ................................................................ 112
3. TAHU BUMBU KACANG................................................................... 113
4. TAHU BACEM .................................................................................... 114
5. PEPES TAHU ....................................................................................... 115
6. OBLOK-OBLOK TAHU ..................................................................... 116
7. PERGEDEL TAHU............................................................................... 117
8. TAHU FANTASI ................................................................................. 118
9. TAHU MASAK KUNING ................................................................... 119
10. SATE NUGGET TAHU .......................................................................
120
11. TAHU TELUR ..................................................................................... 121
12. BAKSO TAHU ..................................................................................... 122
13. GADON TAHU .................................................................................... 123
...............................................................................................................
14. OTAK-OTAK TAHU ........................................................................... 124
15. KERING TEMPE ................................................................................. 125
16. PERGEDEL TEMPE ............................................................................ 126
17. TEMPE BURGER ................................................................................ 127
18. OREM-OREM TAHU TEMPE ............................................................ 128
19. TRANCAM TEMPE ............................................................................ 129
20. TEMPE BOLOGNES ........................................................................... 130
21. TEMPE TERIK ..................................................................................... 131
22. FRIKADEL TEMPE PANGGANG ..................................................... 132
23. SEMUR TOFU `.................................................................................... 133
24. OBLOK-OBLOK TEMPE ................................................................... 134
25. TUMIS TEMPE .................................................................................... 135
26. OSENG-OSENG TEMPE .................................................................... 136

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27. TAHU KATSU ..................................................................................... 137
28. TAHU KUKUS ..................................................................................... 138
29. TUMIS TAHU SAOS TIRAM ............................................................. 139
30. OSENG TAHU TEMPE TERYAKI .................................................... 140
31. KERIPIK TEMPE ................................................................................. 141
32. ORAK ARIK TEMPE .......................................................................... 142
33. TAHU LAPIS UDANG ........................................................................ 143
34. TEPE BAMCEM .................................................................................. 144
35. SATE TEMPE ...................................................................................... 145
36. SUP KEBANG TAHU DAN DAGING ............................................... 146
37. TAMMEYA .......................................................................................... 147
38. LODEH TEMPE LABU SIAM ............................................................ 148
39. TOGE TUMIS TAHU .......................................................................... 149
40. TAHU BUMBU KACANG .................................................................. 150
41. TAHU TELUR ..................................................................................... 151
42. TAHU GEJROT ................................................................................... 152
43. TUMIS TAHU KECAMBAH .............................................................. 153
44. TAHU MAHKOTA SOSIS .................................................................. 154
45. STEAK TEMPE ................................................................................... 156
46. SAMBAL TEMPE KEMANGI ............................................................ 158
47. TEMPE BUNCIS BUMBU KUNING ................................................. 159
48. MUN TAHU ......................................................................................... 160
49. TAHU GORENG KIPAS ..................................................................... 161
50. TEMPE KEMUL .................................................................................. 162
51. TAHU TAUCO PEDA.......................................................................... 163
52. TAHU KECAP PEDAS......................................................................... 164
53. OPOR KENTANG DAN TAHU........................................................... 165
54. TUMIS TAHU ASEM PEDAS............................................................. 166
55. TUMIS TEMPE BUNCIS TIRAM....................................................... 167
56. BAKSO TEMPE.................................................................................... 168
57. KACANG HIJAU GORENG TEPUNG............................................... 169
58. KUE KACANG HIJAU GORENG....................................................... 170
59. KACANG SEMBUNYI........................................................................ 172

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 60. SALAD KACANG MERAH................................................................. 173
61. REMPEYEK KACANG KEDELAI..................................................... 174
62. KUE KACANG HIJAU PANGGANG................................................. 175
63. ES KACANG HIJAU KELAPA........................................................... 176
IV. SAYURAN
1. OSENG KEMBANG KOL WORTEL PAPRIKA ............................... 177
...............................................................................................................
2. SUP CREAM LABU KUNING MIXED VEGETABLE ..................... 178
3. BROKOLI SIRAM SAUS TOMAT ..................................................... 179
4. BABY BUNCIS ORAK ARIK PUTIH TELUR .................................. 180
5. CAH BROKOLI WORTEL .................................................................. 181
6. TUMIS SAWI PUTIH WORTEL ........................................................ 182
7. SUP TOMAT ISI BUNCIS LABU SIAM ........................................... 183
8. ORAK ARIK BROKOLI ...................................................................... 184
...............................................................................................................
9. SUP KEMBANG KOL WORTEL KAPRI .......................................... 185
10. TUMIS BABY BUNCIS....................................................................... 186
11. SUP SAYURAN.................................................................................... 187
12. SUP BROKOLI KEMBANG KOL....................................................... 188
13. TERONG BOLOGNES......................................................................... 189
14. OSENG-OSENG KACANG PANJANG.............................................. 190
15. GULAI KEMUMU................................................................................ 191
16. BOBOR BAYAM.................................................................................. 192
17. SAYUR OYONG SOUN....................................................................... 193
18. SAYUR PUTREN................................................................................. 194
19. BENING DAUN SINGKONG.............................................................. 195
20. TUMIS SAWI PUTIH........................................................................... 196
21. URAPAN............................................................................................... 197
22. TUMIS OYONG.................................................................................... 198
23. SAYUR ASEM...................................................................................... 199
24. ANYANG DAUN PEPAYA................................................................. 200
25. STUP SAYURAN................................................................................. 201
26. TUMIS KEMBANG KOL..................................................................... 202

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27. REBUS KOL......................................................................................... 203
28. KAREDOK............................................................................................ 204
29. GULAI DAUN SINGKONG................................................................. 205
30. BENING SAYURAN KATU................................................................ 206
31. SAYUR LODEH................................................................................... 207
32. GULAI PAKIS...................................................................................... 208
33. SETUP WORTEL PAKAI KECAP...................................................... 209
34. CAP CAY.............................................................................................. 210
35. SELADA PADANG.............................................................................. 211
36. ACAR BENING MENTIMUN............................................................. 212
37. BENING BAYAM ............................................................................... 213
38. GADO-GADO....................................................................................... 214
39. CAH KANGKUNG............................................................................... 215
40. CAP CAY KUAH.................................................................................. 216
41. LOTEK.................................................................................................. 217
42. SAMBAL GORENG TAUCO.............................................................. 218
43. PODOMORO KANGKUNG................................................................ 219
44. SAYUR KARI....................................................................................... 220
45. GULAI DAUN SINGKONG PUTIH TELUR...................................... 221
46. ACAR KUNING.................................................................................... 222
47. BAKWAN SAYUR............................................................................... 223
48. PERKEDEL SAYUR KACANG HUMUS........................................... 224
49. PIE SAYURAN..................................................................................... 225
50. SUSHI AYAM JAMUR SAYURAN.................................................... 226
51. SAYUR SAWI HIJAU.......................................................................... 227
52. TUMIS TEMPE KACANG PANJANG................................................ 228
53. SAYUR KUBIS SANTAN KUNING................................................... 229
54. PECAK TERONG................................................................................. 230
55. KIMCHEE............................................................................................. 231
56. TUMIS TAUGE IKAN ASIN............................................................... 232
57. PACERI TERONG................................................................................ 233
58. STUFF EGGPLANT............................................................................. 234
59. CAP CAY GORENG............................................................................. 235

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 60. JAMUR TIRAM KUAH SANTAN ..................................................... 236

V. BUAH
1. NUGGET PISANG ............................................................................... 237
2. COCTAIL BUAH ................................................................................. 238
3. ES BLUE SAPIRE ................................................................................ 239
4. PISANG AROMA ................................................................................ 240
5. BANANA MILK CRISPY ................................................................... 241
6. ES DINAMIKA .................................................................................... 242
7. ES MUTIARA ...................................................................................... 243
8. ES RUMPUT LAUT............................................................................. 244
9. ES TELLER........................................................................................... 245
10. ES TIMUN SELASIH........................................................................... 246
11. SUP BUAH............................................................................................ 247
12. FRUIT SALAD...................................................................................... 248
13. RUJAK 7 MACAM BUAH................................................................... 249
14. PUDING BUAH SEGAR...................................................................... 250
15. ASINAN BUAH.................................................................................... 251
16. PUDING AGAR KIWI SAUS JERUK................................................. 252
17. SELADA BUAH................................................................................... 253
18. VLA TABUR BUAH............................................................................ 254
19. PISANG BAKAR SIRAM COKLAT................................................... 255
20. PISANG COKLAT LUMER................................................................. 256
21. PANDAN BANANA ROLL CAKE..................................................... 257
22. TAR BUAH MINI................................................................................. 259
23. ICE CREAM BUAH LOLIPOP............................................................ 260
24. MANGGA PANNACOTTA................................................................. 261
25. APPLE SANDWICH............................................................................. 262
26. FROZEN CHOCOLATE BANANA..................................................... 263
27. PUDING SUSU BUAH NAGA............................................................ 264
28. ES PISANG HIJAU............................................................................... 265
29. ES KRIM PISANG KEPOK.................................................................. 266
30. PUDING PISANG KEPOK................................................................... 268

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