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BakmiBakmi Bakmi Ayam Golek Spesial Rp 31,000 Bakmi Ayam Bakso Rp 30,000 Bakmi Ayam Pangsit Goreng Rp 30,000 Bakmi Ayam Pangsit Rebus Rp 30,000 Bakmi Ayam Jamur Rp 30,000 Bakmi Ayam Toge Rp 29,000 Bakmi Ayam Kangkung Rp 29,000 Bakmi Ayam Rp 28,000 Yamin Ayam Manis/Asin Rp 28,000 Bakmi Goreng Ayam Rp 37,000 Bakmi Goreng Ayam Spesial Rp 40,000 Bakmi Goreng Seafood Rp 42,000 Bakmi Goreng Seafood Spesial Rp 45,000 Bakmi Capcay Ayam Rp 40,000 Bakmi Capcay Seafood Rp 45,000 Bakmi Sirem Ayam Rp 40,000 Bakmi Sirem Seafood Rp 45,000 Bakmi Masak Ayam Rp 40,000 Bakmi Masak Seafood Rp 45,000 Bakmi Ayam Cah Jamur Rp 40,000 Bakmi Cah Daging Sapi Rp 45,000 Bakmi Ayam Kuluyuk Rp 44,000 Yi Fu Mie Ayam Rp 40,000 Yi Fu Mie Seafood Rp 45,000 Lomie Ayam Rp 40,000 Lomie Seafood Rp 45,000 Bakmi Godok Jawa ala Bakmi Golek Rp 40,000 Bihun/KwetiauBihun/Kwetiau Bihun Goreng Ayam Rp 37,000 Bihun Goreng Ayam Spesial Rp 40,000 Bihun Goreng Seafood Rp 42,000 Bihun Goreng Seafood Spesial Rp 45,000 Bihun Sirem Ayam Rp 40,000 Bihun Sirem Seafood Rp 45,000 Bihun Masak Ayam Rp 40,000 Bihun Masak Seafood Rp 45,000 Kwetiau Goreng Ayam Rp 37,000 Kwetiau Goreng Ayam Spesial Rp 40,000 Kwetiau Goreng Seafood Rp 42,000 Kwetiau Goreng Seafood Spesial Rp 45,000 Kwetiau Sirem Ayam Rp 40,000 Kwetiau Sirem Seafood Rp 45,000 Kwetiau Masak Ayam Rp 40,000 Kwetiau Masak Seafood Rp 45,000 Bakso/Pangsit/SiomayBakso/Pangsit/Siomay Bakso Sapi Kuah/Urat Kuah Rp 23,000 Bakso Ikan Kuah Rp 23,000 Bakso Goreng Rp 16,000 Bakso Tahu Kuah Rp 17,000 Bakso Campur Spesial Rp 25,000 Pangsit Goreng/Rebus Rp 23,000 Siomay Rp 21,000 BuburBubur Bubur Ayam Rp 25,000 Bubur Ayam Spesial Rp 28,000 Bubur Ayam Ati Ampela Rp 33,000 NasiNasi Nasi Putih Rp 8,000 Nasi Tim Ayam Rp 27,000 Nasi Goreng Ayam Rp 36,000 Nasi Goreng Ayam Spesial Rp 39,000 Nasi Goreng Seafood Rp 41,000 Nasi Goreng Seafood Spesial Rp 44,000 Nasi Goreng Pete Rp 44,000 Nasi Goreng Udang Rp 44,000 Nasi Goreng Ikan Asin Rp 38,000 Nasi Capcay Ayam Rp 39,000 Nasi Capcay Seafood Rp 44,000 Nasi Sirem Ayam Rp 40,000 Nasi Sirem Seafood Rp 45,000 AyamAyam Ayam Goreng Saos Mentega Rp 41,000 Ayam Goreng Kecap Rp 41,000 Ayam Goreng Kering Rp 41,000 Ayam Rica-Rica Rp 41,000 Ayam Lapis Rp 41,000 Ayam Nanking Rp 41,000 Ayam Kluyuk Rp 41,000 IkanIkan (Per- ons) Gurame Goreng Kering Rp 11,000 Gurame Goreng Tepung Rp 11,000 Gurame Asam Manis Rp 12,000 Gurame Rica-Rica Rp 12,000 Gurame Tahu Tauci Rp 12,000 Gurame Pesmol Rp 12,000 SayurSayur Capcay Goreng Ayam Rp 37,000 Capcay Kuah Ayam Rp 37,000 Capcay Goreng Seafood Rp 42,000 Capcay Kuah Seafood Rp 42,000 Sop Ayam Jamur Rp 37,000 Kangkung Cah Ayam Rp 37,000 Kangkung Cah Sapi Rp 43,000 Kangkung Cah Seafood Rp 43,000 Kailan Cah Ayam Rp 38,000 Kailan Cah Sapi Rp 44,000 Kailan Cah Seafood Rp 44,000 Sayur Asin Cah Ayam Rp 37,000 Sayur Asin Cah Sapi Rp 43,000 Kembang Kol Cah Ayam Rp 38,000 Brokoli Cah Ayam Rp 39,000 Brokoli Cah Sapi Rp 45,000 Brokoli Cah Seafood Rp 45,000 Ayam Cah Jamur Rp 38,000 Pare Cah Ayam Rp 37,000 Pare Cah Sapi Rp 43,000 Cumi Cah Jagung Muda Rp 45,000 Ayam Cah Cabe Hijau Rp 38,000 Sapi Cah Cabe Hijau Rp 44,000 Buncis Cah Sapi Rp 41,000 Rupa-rupaRupa-rupa Udang Goreng Tepung Rp 46,000 Udang Kluyuk Rp 47,000 Udang Asam Manis Rp 47,000 Udang Saos Padang Rp 47,000 Udang Telor Asin Rp 55,000 Mun Tahu Udang Rp 40,000 Cumi Goreng Tepung Rp 48,000 Cumi Rica-Rica Rp 49,000 Cumi Saos Mentega Rp 49,000 Cumi Saos Padang Rp 49,000 Fuyunghai Rp 39,000 Bistik Ayam Rp 40,000 Bistik Sapi Rp 46,000 Sapo Tahu Seafood Rp 50,000 Ayam Lada Hitam Rp 42,000 Sapi Lada Hitam Rp 48,000 Sop Ikan Rp 60,000 MinumanMinuman Teh Rp 4,000 Es Soda Lemon Rp 23,000 Es Teh Rp 6,000 Jus Alpukat Rp 28,000 Teh Manis Panas Rp 7,000 Jus Tape Rp 22,000 Es Teh Manis Rp 8,000 Jus Tomat Rp 22,000 Es Teh Lemon Rp 19,000 Jus Wortel Rp 22,000 Es Kelapa Rp 19,000 Jus Sirsak Rp 25,000 Es Jeruk Rp 19,000 Jus Strawberry Rp 23,000 Es Jeruk Kelapa Rp 23,000 Jus Mangga Rp 23,000 Es Alpukat Rp 27,000 Jus Jambu Rp 23,000 Es Cendol Rp 20,000 Es Blend Cappucino Rp 23,000 Es Kacang Hijau Rp 20,000 Mix Juice Rp 28,000 Es Cingcau Hijau Rp 19,000 Jeruk Murni Rp 50,000 Es Cingcau Hitam Rp 19,000 Es Susu Kacang Kedelai Rp 12,000 Es Campur Rp 23,000 Rujak Serut Rp 12,000 Es Teler Rp 28,000 Puding Coklat Rp 12,000 Es Soda Susu Rp 22,000 Fruit Salad Rp 22,000 Es Soda Gembira Rp 23,000 Cold Brew Rp 27,000.
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    Naskah Publikasi

    NASKAH PUBLIKASI KOMPARASI UJI KADAR PROTEIN DAN ORGANOLEPTIK MIE BASAH DARI TEPUNG TERIGU (MIE AYAM YANG ADA DI PASARAN) DAN TEPUNG BIJI NANGKA (Artocarpus heterophyllus) SKRIPSI Untuk memenuhi sebagian persyaratan Guna mencapai derajat Sarjana S-1 Program Studi Pendidikan Biologi DIAH AYU FITRIANI A420 070 147 FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN UNIVERSITAS MUHAMMADIYAH SURAKARTA 2013 KOMPARASI UJI KADAR PROTEIN DAN ORGANOLEPTIK MIE BASAH DARI TEPUNG TERIGU (MIE AYAM YANG ADA DI PASARAN) DAN TEPUNG BIJI NANGKA (Artocarpus heterophyllus) Oleh : DIAH AYU FITRIANI, A420 070 147, Jurusan Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Surakarta, 2013, 36 halaman. ABSTRAK Penelitian ini bertujuan untuk mengetahui apakah ada perbedaan kadar protein dan organoleptik mie basah dari tepung terigu (mie ayam yang ada di pasaran) dan mie basah dari tepung biji nangka (Artocarpus heterophyllus). Penelitian ini dilaksanakan di Laboratorium Farmasi Universitas Muhammadiyah Surakarta. Metode yang digunakan adalah eksperimen dengan rancangan penelitian Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu : tepung dengan 2 taraf perlakuan, antara lain : tepung terigu (mie ayam yang ada di pasaran) dan tepung biji nangka. Hasil penelitian, antara lain : 1) kadar protein, kadar protein mie basah dari tepung terigu (mie ayam yang ada di pasaran) adalah 10,54% dan kadar protein mie basah dari tepung biji nangka adalah 4,13%. Sehingga, dari hasil penelitian dapat disimpulkan bahwa terdapat perbedaan antara mie basah dari tepung terigu dengan mie basah dari tepung biji nangka. 2) uji organoleptik : a) tekstur, dari segi tekstur mie basah dari tepung terigu (mie ayam yang ada di pasaran) dengan mie basah dari tepung biji nangka memiliki tekstur yang sama- sama kenyal, sehingga tidak ada perbedaan.
  • Pengembangan Gandum Dataran Rendah Melalui Uji

    Pengembangan Gandum Dataran Rendah Melalui Uji

    PENGEMBANGAN GANDUM DATARAN RENDAH MELALUI UJI ADAPTASI GENOTYPE DAN PERAKITAN TEKNOLOGI TEPAT GUNA PENGOLAHAN MAKANAN BERBASIS BIJI GANDUM (Triticum aestivum L.) DEVELOPMENT OF LOWLAND WHEAT THROUGH ADAPTATION OF GENOTYPE AND CREATION APPROPRIATE TECHNOLOGY OF FOOD PROCESSING BASED ON GRAINS WHEAT (Triticum aestivum L.) Oleh Nugraheni Widyawati, Sony Heru Priyanto, Djoko Murdono, Theresa Dwi Kurnia, Fakultas Pertanian UKSW- Salatiga Email: [email protected] Abstrak Dalam rangka meningkatkan kedaulatan pangan bangsa telah dilakukan penelitian tentang pengembangan gandum dataran rendah melalui uji adaptasi genotype dan perakitan teknologi tepat guna pengolahan makanan berbasis biji gandum, pada Juni 2013 hingga Desember 2013 berlokasi di Desa Tlogoweru, Kabupaten Demak dan di Universitas Kristen Satya Wacana Salatiga. Penelitian ini bertujuan : 1. Mengetahui genotype yang tahan ditanam di dataran rendah. 2. Membuat booklet cara pengolahan makanan berbasis biji gandum. Penelitian ini menggunakan metode percobaan dan explorasi. Pengujian adaptasi genotype dilakukan melalui penanaman 10 genotipe menggunakan Rancangan acak Kelompok dengan 3 Ulangan Perakitan teknologi tepat guna pengolahan makanan berbasis biji gandum dilakukan melalui tahapan :1. Penelusuran pustaka, 2. Penyusunan kerangka jenis olahan dan prosesnya, 3. Penyusunan resep olahan dan modifikasinya, 4. Percobaan pengolahan, 5. Pengujian organoleptik dan laboratories, 6. Penyusunan Booklet. Hasil penelitian menunjukkan bahwa : 1. ada 6 genotipe yang bisa bertahan ditanam didataran rendah. 2. Telah berhasil disusun dan dicetak suatu booklet berisi 25 resep dan cara membuat makanan berbasis biji gandum. Kata kunci : dataran rendah, gandum , olahan, pengembangan. Abstract In order increasing the nation food defence , it has been done a research about lowland wheat development through the genotype adaptation and making the appropriate technology of food based on grains wheat, since June 2013 until December 2013, in Tlogoweru village, Demak Regency and in Satya Wacana Christian University- Salatiga.