Lembar Kerja Praktikum Siswa.docx

Jurnal Praktikum Pengeringan LEMBAR KERJA Acara

: Pengeringan

Tujuan

: Peserta dapat melakukan pengeringan bahan pangan, serta memahami konsep pengeringan dan faktor-faktor yang mempengaruhinya.

Alat: 1) Cawan petri

Bahan: 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

1.

Singkong A

2.

Singkong B

3.

Singkong C

4.

Singkong D

5.

Singkong E

Berat awal

Berat akhir

Warna

Tekstur

Pembahasan ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... Kesimpulan................................................................................................................................. ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... 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: 1) Panci 2) Dandang 3) Baskom 4) Kompor 5) Saringan kawat 6) Talenan

Bahan: 7) Mangkok

1) Buncis

8) Thermometer

2) Wortel

9) Pisau

3) Kubis

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. 1.

Pengamatan Buncis

Perlakuan

Warna

Aroma

Tekstur

Tanpa Blansing Rebus (boiling) Kukus (steaming)

2.

Kubis

Tanpa Blansing Rebus (boiling) Kukus (steaming)

3.

Wortel

Tanpa Blansing Rebus (boiling) Kukus (steaming)

Pembahasan ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... Kesimpulan................................................................................................................................. ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... 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 Alat: 1) Panci

5) Tabung reaksi bertutup

2) Kompor

6) Pipet steril

3) Pengaduk kayu

7) Inkubator atau penangas air

Bahan: 1) Susu segar (tanpa pasteurisasi) 2) Alkohol 70%

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

1.

Susu A

2.

Susu B

3.

Susu C

Warna

Aroma

Kenampakan

pH

Uji Alkohol

Pembahasan ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... Kesimpulan....................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... Nilai :