TEKNOLOGI PENGOLAHAN UBI KAYU · 2019. 1. 3. · TEKNOLOGI PENGOLAHAN UBI KAYU EF SRI MARYANI...
Transcript of TEKNOLOGI PENGOLAHAN UBI KAYU · 2019. 1. 3. · TEKNOLOGI PENGOLAHAN UBI KAYU EF SRI MARYANI...
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TEKNOLOGI PENGOLAHAN
UBI KAYU
EF SRI MARYANI SANTOSO
Training Cassava Production and Processing Technology
Maumere, 11-12 Agustus 2017
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Awan di atas Flores
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UBI KAYU
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Produk olahan ubi kayu
TANAMAN UBI
UBI DAUN
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UBI
PANGAN PAKAN
ENERGI
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DAUN
SAYUR PAKAN
TERNAK
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PANGAN
GAPLEK : bentuk olahan tiwul, gatot, kerupuk
TAPIOKA: kue kering, kerupuk, kue basah, jenang grendul, bahan baku industri tekstil
MOCAV: kue kering, bahan baku industri lain
KERIPIK: ubi segar dan ubi rebus/kukus
KERUPUK: samiler
KUE BASAH: klepon, klemet, kue kacamata, gethuk, jongkong
GULA: gula cair maltosa, glukosa
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PAKAN
TERNAK
UNGGAS
IKAN
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ENERGI
Bahan baku pengolahan alkohol
Bentuk ubi kayu:
segar
gaplek
mocav
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DAUN
SAYUR
PAKAN TERNAK: SEGAR, KERING DAN
SILASE
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PENGOLAHAN GAPLEK
Ubi dikupas dan dicuci
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Diserut/diparut kasar atau diiris tipis
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Direndam dalam air ± 12 jam
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Dicuci dan ditiriskan
Dijemur dengan menggunakan para-paraatau terpal
Bila sudah kering dikemas atauditepungkan baru dikemas
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TEPUNG MOCAV
Ubi dikupas dan dicuci
Diserut/diparut kasar atau diiris tipis
Direndam dalam air ditambah ragi ± 12 jam atau dihamparkan dan ditaburi dengan ragitape
Dicuci bersih dan ditiriskan
Dijemur dengan menggunakan para-para atauterpal
Bila sudah kering dikemas atau ditepungkanbaru dikemas
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PENGOLAHAN TAPIOKA (ACI)
Ubi dikupas, dicuci dan diparut
Parutan ubi diekstrak (untuk mempermudah
ditambah air) dengan cara diperas dan
disaring
Saringan didiamkan, sampai pati mengendap
Endapan dipisahkan dari airnya
Endapan dikeringkan, sesudah kering di
tepungkan
Tapioka dikemas.
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KERUPUK UBI KAYU (“SAMILER”)
Alat:
Pisau
Bak Plastik
Parut
Alat penghalus bumbu
Dandang/pengukus
Alas pengeringan (tampah, para-para, jaring, terpal)
Pisau atau pisau
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BAHAN DAN BUMBU
Ubi kayu segar (1 kg)
Tepung ubi kayu (200 g)
Bawang putih 5 siung
Bawang merah 3 buah
Daun bawang secukupnya
Kencur 2 jempol
Garam secukupnya
Gula secukupnya
Cabe besar 2 buah
Cabe kecil sesuai selera
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TAHAPAN PENGOLAHAN
Ubi dikupas
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Ubi diparut halus
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Bumbu dihaluskan (kecuali daun bawang)
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Ubi parut, tepung ubi, bumbu dan daun
bawang yang telah diiris dicampur rata dan
ditambah air 1 cangkir
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Lembaran-lembaran adonan dikukus
sampai matang (± 20 menit)
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Dikeringkan sampai setengah kering
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Dipotong dalam bentuk dan ukuran sesuai
selera dengan menggunakan gunting atau
pisau yang tajam.
Dikeringkan lagi sampai kering
Dikemas atau digoreng dan dilanjutkan
dengan pengemasan.
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KERIPIK SINGKONG
1. Ubi segar
2. Ubi rebus/kukus
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Ubi segar
Ubi dikupas dan dicuci bersih
Diiris tipis (2 mm)
Direndam air garam dan kapur sekitar 20
menit
Ditiriskan dan digoreng.*
Didinginkan dan dikemas
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Ubi rebus/kukus
Ubi kayu dikupas dan dicuci
Direbus dengan air garam selama ± 10 menitsetelah mendidih)
Setelah matang ditiriskan dan didinginkan
Ubi matang yang dingin diiris tipis (3 mm).
Diatur pada alat pengering (para-para, jarring, terpal, atau tampah) jangan bertumpuk agar tidak lengket satu dengan yang lain.
Setelah kering dikemas atau digoreng dandikemas.
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Aneka kue ubi segar
Lemet/Klemet
Klepon
Geblek
Gethuk:
Jemblem/misro
Ubi kukus
Ubi goreng
Jongkong
Bakwan dll
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hal yang harus diperhatikan
1. Kebersihan menjadi keharusan dalam
pengolahan pangan
Kebersihan meliputi bahan, peralatan, dan
tenaga kerjanya
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2. Pengemasan akan meningkatkan nilai
tambah produk
Mengapa?
Akan memperbaiki penampilan, baju yang
indah akan menjadikan yang memakai
menjadi cantik dan ganteng
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