Buku Prakarya; SMP/MTs Kelas VIII Semester 1

Buku Prakarya; SMP/MTs Kelas VIII Semester 1


Kelas : 1
Pengarang Suci Paresti, Dewi Sri Handayani Nuswantari, Sukri, Ichda Chaerudin
Penerbit Pusat Kurikulum dan Perbukuan, Balitbang, Kemendikbud
Tahun 2017
Bagikan kepada teman anda.

Materi Prakarya; SMP/MTs Kelas VIII Semester 1

 
BAB3
Kata Pengantar .................................................................................................................... iii
Daftar Isi ................................................................................................................................. iv
KERAJINAN
Peta Materi ........................................................................................ 2

Bab I Kerajinan Bahan Lunak .................................................................................. 3
A. Prinsip Kerajinan Bahan Lunak ............................................................ 7
B. Jenis dan Karakteristik Kerajinan Bahan Lunak ............................ 12
1. Bahan Lunak Alam .............................................................................. 12
2. Bahan Lunak Buatan .......................................................................... 12
C. Proses Produksi Kerajinan Bahan Lunak .......................................... 16
1. Kerajinan Bahan Lunak Alam ......................................................... 18
a. Kerajinan Keramik ......................................................................... 18
b. Kerajinan Kulit ................................................................................ 25
c. Kerajinan Adonan Tepung (Flour Clay) ................................. 29
d. Kerajinan Getah Nyatu ............................................................... 32
2. Kerajinan Bahan Lunak Buatan ..................................................... 37
a. Kerajinan Lilin ................................................................................. 37
b. Kerajinan Fiberglass ...................................................................... 41
c. Kerajinan Gips ................................................................................ 44
d. Kerajinan Sabun ............................................................................ 46
d. Kerajinan Polymer Clay ................................................................ 49
D. Kemasan Produk Kerajinan Bahan Lunak ........................................ 52
E. Contoh Proyek Kerajinan Bahan Lunak ............................................ 53
F. Refleksi ........................................................................................................... 57
G. Rangkuman .................................................................................................. 58

REKAYASA
Peta Materi II ........................................................................................ 60
Bab II Teknologi Informasi dan Komunikasi (TIK) ........................................... 61
A. Sejarah Teknologi Informasi dan Komunikasi ............................... 61
B. Media Penghantar Komunikasi ............................................................ 64
1. Media Komunikasi Masa Kuno ...................................................... 64
2. Media Komunikasi Modern ............................................................. 68
C. Peralatan dan Bahan Untuk Pembuatan Peralatan Teknologi Informasi dan Komunikasi ..................................................................... 72
D. Perancangan dan Pembuatan Peralatan Teknologi Informasi dan Komunikasi ......................................................................................... 74
E. Refleksi ........................................................................................................... 82
F. Rangkuman .................................................................................................. 82

BUDI DAYA
Peta Materi III ........................................................................................ 84

Bab III Budidaya Ternak Kesayangan ..................................................................... 85
A. Jenis-jenis Ternak Kesayangan ............................................................. 87
1. Kelinci Hias .......................................................................................... 87
2. Hamster ................................................................................................... 88
3. Burung Merpati .................................................................................... 89
4. Burung Kicauan ................................................................................... 89
B. Sarana dan Teknik Budidaya Ternak Kesayangan ........................ 91
1. Bahan-bahan ......................................................................................... 91
2. Peralatan ................................................................................................. 93
C. Tahapan Budidaya Ternak Kesayangan ............................................ 93
1. Pemeliharaan Kandang ..................................................................... 94
2. Pemilihan Bibit ..................................................................................... 94
3. Pemberian Pakan ................................................................................ 94
4. Pencegahan Hama dan Penyakit .................................................. 95
D. Contoh Budidaya Ternak Kesayangan .............................................. 97
E. Refleksi ........................................................................................................... 107
F. Rangkuman .................................................................................................. 108
PENGOLAHAN
Peta Materi IV ........................................................................................ 110

Bab IV Pengolahan Bahan Pangan Serealia, Kacang-kacangan dan Umbi menjadi Makanan atau Minuman ........................................................... 111
A. Pengertian .................................................................................................... 112
B. Jenis dan Manfaat ..................................................................................... 115
1. Jenis-jenis Serealia dan Manfaatnya ........................................... 117
2. Jenis-jenis Kacang-Kacangan dan Manfaatnya ....................... 120
3. Jenis-jenis Umbi dan Manfaatnya ................................................ 123
C. Teknik Pengolahan .................................................................................. 130
1. Teknik Pengolahan Makanan Panas Basah (Moist Heat) ..... 130
2. Teknik Pengolahan Makanan Panas Kering (Dry Heat Cooking) .................................................................................................. 132
D. Tahapan dan Contoh Pembuatan/Pengolahan ............................. 135
1. Pengolahan Serealia ........................................................................... 137
2. Pengolahan Kacang-kacangan ...................................................... 140
3. Pengolahan Umbi ............................................................................... 141
E. Penyajian dan Pengemasan .................................................................. 152
F. Refleksi ........................................................................................................... 157
G. Rangkuman .................................................................................................. 158
Peta Materi V ........................................................................................ 159

Bab V Pengolahan Bahan Pangan Serealia, Kacang-Kacangan dan Umbi
menjadi Produk Pangan Setengah Jadi ............................................... 160
A. Pengertian .................................................................................................... 162
B. Jenis dan Karakteristik ............................................................................. 163
1. Jenis Olahan Pangan Setengah Jadi dari Bahan Serealia .. 164
2. Jenis Olahan Pangan Setengah Jadi dari Bahan Kacang-kacangan ............................................................................................... 170
3. Jenis Olahan Pangan Setengah Jadi dari Bahan Umbi ....... 171
C. Teknik Pengolahan .................................................................................. 177
1. Pengawetan Secara Fisik .................................................................. 179
2. Pengawetan Secara Biologis ........................................................... 185
3. Pengawetan Secara Kimiawi ........................................................... 187
D. Tahapan Pengolahan dan Contohnya ............................................. 194
1. Proses Pengolahan Pangan Setengah Jadi Kerupuk ............ 195
2. Proses Pengolahan Pangan Setengah Jadi Jagung Pipil dan Beras Tiwul Instan ............................................................................... 202
3. Proses Pengolahan Pangan Setengah Jadi Tepung Pati Ubi Jalar ........................................................................................................... 208
E. Penyajian dan Pengemasan .................................................................. 213
F. Refleksi ........................................................................................................... 216
G. Rangkuman .................................................................................................. 217

Glosarium ......................................................................................................................................................................... 218
Daftar Pustaka ................................................................................................................................................................ 221
Profil Penulis ..................................................................................................................................................................... 224
Profil Penelaah ............................................................................................................................................................... 232
Profil Editor ....................................................................................................................................................................... 241