Buku Pengolahan Diversifikasi Hasil Perikanan Kelas 11 SMK

Materi Pengolahan Diversifikasi Hasil Perikanan

KATA PENGANTAR ................................ ................................ ................................ ................................ ..... i
DAFTAR ISI ................................ ................................ ................................ ................................ .................... ii
DAFTAR GAMBAR ................................ ................................ ................................ ................................ ...... vi
DAFTAR TABEL ................................ ................................ ................................ ................................ ....... viii
PETA KEDUDUKAN BAHAN AJAR ................................ ................................ ................................ ....... ix
GLOSARIUM ................................ ................................ ................................ ................................ ................. xi

I. PENDAHULUAN ................................ ................................ ................................ ................................ ....... 1
A. Deskripsi Mata Pelajaran ................................ ................................ ................................ .............. 1
1. Pengertian ................................ ................................ ................................ ................................ ..... 1
2. Rasional ................................ ................................ ................................ ................................ ......... 1
3. Tujuan ................................ ................................ ................................ ................................ ............. 2
4. Ruang Lingkup Materi ................................ ................................ ................................ .............. 3
5. Prinsip -prinsip Belajar, Pembelajaran, dan Asesmen ................................ ................. 3
B. Prasyarat ................................ ................................ ................................ ................................ ................ 5
C. Petunjuk Penggunaan Buku Teks Bahan Ajar Siswa ................................ ............................ 5
D. Tujuan Akhir Pembelajaran ................................ ................................ ................................ ........... 6
E. Kompetensi Inti dan Kompetensi Dasar ................................ ................................ .................... 6
F. CEK KEMAMPUAN AWAL ................................ ................................ ................................ ............... 7

II. PEMBELAJARAN ................................ ................................ ................................ ................................ .... 8
Kegiatan Pembelajaran 1. Pengolahan Produk Diversifikasi Hasil Perikanan ................. 8
A. Deskripsi ................................ ................................ ................................ ................................ ................ 8
B. Kegiatan Belajar ................................ ................................ ................................ ................................ .. 9
1. Tujuan Pembelajaran ................................ ................................ ................................ ............... 9
2. Ura ian Materi ................................ ................................ ................................ ............................... 9

Pengolahan produk fish jelly ................................ ................................ ................................ ................ 24
A. Pembuatan Nugget ................................ ................................ ................................ .......................... 24  
1. Penge rtian Nugget ................................ ................................ ................................ .................. 25
2. Bahan Dasar Nugget ................................ ................................ ................................ ............... 25
3. Bah an Pendukung ................................ ................................ ................................ ................... 27
4. Alat -alat yang digunakan ................................ ................................ ................................ ..... 29
5. Proses Pembuatan Nugget ................................ ................................ ................................ .. 32
6. Refleksi ................................ ................................ ................................ ................................ ........ 39
7. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ............................... 41

B. Pembuatan Bakso ................................ ................................ ................................ ............................ 44
1. Karakte ristik Bahan ................................ ................................ ................................ ............... 46
2. Bahan Dasar ................................ ................................ ................................ .............................. 46
3. Bahan Pendukung ................................ ................................ ................................ ................... 48
4. Jenis D an Kegunaan Peralatan ................................ ................................ ........................... 50
5. Proses Pembuatan Bakso ................................ ................................ ................................ ..... 55
6. Mutu dan Nilai Gizi Bakso ................................ ................................ ................................ .... 63
7. Refleksi ................................ ................................ ................................ ................................ ........ 68
8. Penilaian (Pe nilaian Sikap, Pengetahuan dan Keterampilan) ............................... 70

C. Pembuatan Sosis ................................ ................................ ................................ .............................. 74
1. Tujuan ................................ ................................ ................................ ................................ .......... 75
2. Ruang Lingkup ................................ ................................ ................................ ......................... 75
3. Karakteristik Bahan Dasar ................................ ................................ ................................ .. 78
4. Bahan Pendukung ................................ ................................ ................................ ................... 79
5. Jenis dan Kegunaan Peralatan ................................ ................................ ........................... 83
6. Proses Pembuatan Sosis Ikan ................................ ................................ ............................. 87
7. Refleksi ................................ ................................ ................................ ................................ ........ 96
8. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ............................... 98
D. Pembuatan Terrine ................................ ................................ ................................ ....................... 102
1. Apa kah Terrine ? ................................ ................................ ................................ .................... 102
2. Bahan Dasar dan Bahan Pendukung ................................ ................................ ............. 103
3. Bahan -bahan Pendukung ................................ ................................ ................................ ... 104
4. Proses Pembuatan ................................ ................................ ................................ ................ 108  
5. Proses pembuatan terinne secara detail dapat dijelaskan sebagai berikut: .. 109
6. Refleksi ................................ ................................ ................................ ................................ ...... 115
7. Penilaian (Pe nilaian Sikap, Pengetahuan dan Keterampilan) ............................. 117
E. Produk Kue Ikan ( Fish Cake ) ................................ ................................ ................................ ..... 121
1. Proses produksi kue ikan goreng (Age -kamaboko): ................................ ............... 122
2. Pembuatan Otak -otak ................................ ................................ ................................ .......... 128
3. Pembuatan Fish finger ................................ ................................ ................................ ........ 130
4. Tuna Burger ................................ ................................ ................................ ............................ 131
5. Pembuatan Pempek ................................ ................................ ................................ ............. 133
6. Pembuatan Chikuwa ................................ ................................ ................................ ............ 135

Kegiatan Pembelajaran 2. Pengemasan ................................ ................................ ........................ 136
A. Deskripsi ................................ ................................ ................................ ................................ ........... 136
B. Kegiatan Belajar ................................ ................................ ................................ ............................. 136
1. Tujuan Pembelajaran ................................ ................................ ................................ .......... 136
2. Uraian Materi ................................ ................................ ................................ .......................... 136
3. Refleksi ................................ ................................ ................................ ................................ ...... 156
C. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ................................ ...... 157
1. Penilaian Sikap ................................ ................................ ................................ ....................... 157
2. Penilaian Pengetahuan ................................ ................................ ................................ ....... 158
3. Penilaian Keterampilan ................................ ................................ ................................ ...... 158

Mengemas Produk Pengolahan Diversifikasi Hasil Perikanan ................................ ............ 161
A. Meet packaging tray ................................ ................................ ................................ ..................... 162
1. Juice trough design ................................ ................................ ................................ ............... 162
2. Moisture absorption construction ................................ ................................ ................. 162
3. Plastik foam tray ................................ ................................ ................................ ................... 163
4. Plastik pembungkus ................................ ................................ ................................ ............. 163
5. Ref leksi ................................ ................................ ................................ ................................ ...... 167
B. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ................................ ...... 169
1. Penilaian Sikap ................................ ................................ ................................ ....................... 169
2. Penil aian Pengetahuan ................................ ................................ ................................ ....... 170
3. Penilaian Keterampilan ................................ ................................ ................................ ...... 170

Merancang Identitas dan Informasi Produk dalam Kemasan (Labeling) ........................ 173
A. Disain Kemasan ................................ ................................ ................................ .............................. 173
1. Pengertian dan kegunaan disain grafis pada kemasan ................................ .......... 173
2. Faktor -faktor penting dan persyaratan d esain kemasan ................................ ...... 175
3. Bentuk kemasan ................................ ................................ ................................ .................... 180
4. Ilustrasi dan dekorasi ................................ ................................ ................................ .......... 181
5. Warna ................................ ................................ ................................ ................................ ........ 182
6. Cetakan Kemasan ................................ ................................ ................................ .................. 187
7. Label ling ................................ ................................ ................................ ................................ ... 188
8. Refleksi ................................ ................................ ................................ ................................ ...... 196
B. Penilaian (Penilaian Sikap, Pengetahuan dan Keterampilan) ................................ ...... 198
1. Penilaian Sikap ................................ ................................ ................................ ....................... 198
2. Penilaian Pengetahuan ................................ ................................ ................................ ....... 199
3. Penilaian Keterampilan ................................ ................................ ................................ ...... 199

DAFTAR PUSTAKA ................................ ................................ ................................ ................................ 202