DOCSLIB.ORG

Perancangan Mesin Pengolah Kerupuk Ikan Sungai Khas Kotabangun Kalimantan Timur

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Perancangan Mesin Pengolah Kerupuk Ikan Sungai Khas Kotabangun Kalimantan Timur Jurnal Teknik Industri Vol. 3, No. 1, 2017 Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Perancangan Mesin Pengolah Kerupuk Ikan Sungai Khas Kotabangun Kalimantan Timur Etwin Fibrianie1, Dwi Cahyadi2, Andi Farid Hidayanto3 1,2,3Program Studi Desain Produk, Jurusan Desain, Politeknik Negeri Samarinda Jl. Dr. Ciptomangunkusumo Kampus Gunung Lipan Samarinda 75131 Telp. (0541) 260588. 260553 E-mail: [email protected] Abstrak Kerupuk ikan sungai (ikan gabus dan ikan pipih) Mahakam Kalimantan Timur merupakan salah satu makanan khas Kalimantan Timur. Selain untuk di konsumsi sehari-hari, kerupuk ini juga merupakan salah satu alternatif buah tangan khas Kalimantan Timur. Salah satu contohnya adalah krupuk ikan khas Kotabangun Kalimntan Timur. Dalam pengolahannya, krupuk ikan ini terdiri dari tahapan pengerikan daging ikan sungai, penggilingan daging ikan, pencampuran bahan, perebusan adonan, penjemuran, pemotongan kerupuk. Masalah dalam pengolahan kerupuk ini adalah pada pemotongan adonan kerupuk masih manual, dan peletakan mesin giling dan alat potong kerupuk berjauhan sehingga tidak efisien waktu dalam pengolahannya. Dengan metode preliminary, process design, final design dan prototyping dihasilkan rancangan mesin giling dan mesin potong kerupuk dalam satu meja kerja yang bekerja secara otomatisasi dengan digerakkan dengan motor 1 HP dengan panjang sabuk L1= 1464,72 mm, L2= 978,536 mm, L3 = 1200,39 mm, L4 = 1531,874 mm. Kecepatan sabuk V1 = 5702,554 m/s, V2 = 3801,697 m/s. Putaran poros n1= 1430 rpm, n2= 327,148 rpm, n3= 133,93 rpm. Panjang pisau 180 mm, panjang plat besi pisau 40 cm, ketebalan plat 6 mm, derajat ketebalan pisau 100, panjang engkol penggerak 480 mm. Kata Kunci: perancangan, mesin pengolah kerupuk, otomatisasi, ikan sungai, Kalimantan Timur Latar Belakang mendirikan Usaha Kecil Menengah dalam mebuat serta memasarkan hasil olahan ikan sungai berupa Pada penelitian terdahulu sebagai bahan krupuk. refernsi adalah rancang bangun mesin cetak kue Dalam mengolah ikan menjadi kerupuk, dakak-dakak sistem hantaran screw untuk masyarakat Kota Bangun mayoritas masih manual peningkatan produksi kue dakak-dakak pada dan ada beberapa UKM mengolah dengan cara industri kecil makanan ringan, (Andrianto, dkk, semi otomatis. UD. Sanda misalnya, dalam 2008). Pada kegiatan penelitian ini dirancang mengolah krupuk masih semi manual dengan cara komponen mesin dengan sistem penghantar pengadonan ikan menggunakan mesin giling adonan kue menggunakan screw, pemutar cetakan listrik, kemudian mengadon ikan beserta tepung dengan menggunakan fly well, pelat pengatur tapioka menggunakan tangan dan pemotongan ketepatan cetakan dengan tempat keluar adonan, menggunakan mesin potong yang digerakkan dan rantai sproket sebagai transmisi putaran. dengan tangan. Minat pembeli terhadap krupuk Daya motor didapatkan dari hasil perhitungan ikan cukup tinggi sehingga UD. Sanda harus sebesar 1,4 HP dengan putaran 1400 RPM, dan mampu menyediakan stock dalam jumlah yang dipilih motor 2 HP dari standar motor yang ada di cukup agar permintaan dan penjualan terjadi pasaran. keseimbangan, mengingat ketersediaan ikan Samarinda sebagai salah satu kota sungai (ikan pipih dan ikan gabus) adalah pariwisata Indonesia menawarkan berbagai khas musiman. Ikan pipih dan ikan gabus banyak daerah, mulai dari makanan sampai dengan tersedia pasca air sungai mahakam pasang. cinderamata. Krupuk ikan sungai merupakan satu Dengan latar belakang di atas, dirasa perlu dari sekian banyak makanan khas Samarinda. membuat rancang bangun mesin pengolah krupuk Krupuk ikan yang laris dipasaran antara lain ikan sungai (pipih dan Gabus) yang mampu krupuk ikan belida/ ikan pipih dan krupuk ikan mengoptimalkan hasilnya dan efisien dalam gabus. Daerah Kota Bangun merupakan sentra waktu kerja pengolahan kerupuk ikan sungai. usaha pembuatan krupuk ikan sungai. Masyarakat 59 Jurnal Teknik Industri Vol. 3, No. 1, 2017 Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Metodologi PERUMUSAN MASALAH Mesin Penggiling dan Pencetak Krupuk masih manual sehingga maksmimum wakut proses produksi harus disediakan DESIGN Studi Pustaka : Rancang Bangun Mesin Pencetak PRELIMINARY Kerupuk dan Penggiling Ikan . Analisis data . Penyusunan program desain PERANCANGAN MESIN GILING IKAN PERANCANGAN MESIN PEMOTONG ADONAN MENT DESIGN DESIGN DEVELOP KOMBINASI MESIN GILING DAN POTONG . Pembuatan gambar presentasi . Pembuatan gambar teknik . Perakitan . Pembuatan prototipe produk FINAL DESIGN & PROTOTYPING Gambar 1 Metodologi penelitian Hasil dan Pembahasan ikan lembut, bumbu dan tepung sesuai takaran pada resep secara manual yang kemudian adonan Analisis proses produksi dan kebutuhan mesin dibentuk menyerupai lontong (panjang +/- 30 cm) Proses produksi kerupuk ikan sungai khas dan di rebus kemudian. Berikutnya adonan berupa Kalimantan Timur oleh UD. Sanda yang terletak lontong tadi angin-anginkan (tidak terkena sinar di Kotabangun adalah diawali dengan pengerikan matahari langsung) selama 2-3 hari lalu langkah (memisahkan daging dan duri) daging ikan selanjutnya adalah proses pemotongan. Berikut sungai. Agar daging lebih lembut dan adalah ringkasan gambar proses produksi krupuk meminimalisir duri ikan, maka daging ikan yang ikan sungai khas Kalimantan Timur (Gambar 2). telah dikerik tadi dimasukkan dalam mesin Berdasarkan pengamatan langsung dan analisa penggiling. Selah daging ikan lembut maka permasalahan dan analisa kebutuhan diperoleh langkah selanjutnya adalah mengadon daging hasil seperti tampak pada tabel 1 di bawah. 60 Jurnal Teknik Industri Vol. 3, No. 1, 2017 Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Giling daging Adon bumbu, Memisahkan daging ikan giling tulang & duri ikan yang telah Adonan direbus dan tepung, dari ikan dikerik sebelumnya dibuat lontongan Dijemur/ di angin-anginkan Memerlukan Memerlukan alat bantu alat bantu Kerupuk Potongan Adonan siap dipotong, kerupuk terpotong sesuai ukuran menggunakan alat dijemur potong Gambar 2 Alur proses produksi kerupuk ikan sungai Tabel 1 Fasilitas dan Kebutuhan No Kerja/ Kegiatan Fasilitas dan kebutuhan 1 Meletakkan adonan kerupuk (bentuk lontong di Meja/alas stainelss belakang mata pisau dan tatakan potong kerupuk. 2 Tatakan penghubung mesin potongan kerupuk Plat stainless dan hasil 3 Motor penggerak 1 HP Motor penggerak mesin potong, pisau potong dan mesin giling 4 Memotong adonan kerupuk Pisau 5 Menghaluskan daging ikan yang telah di kerik Mesin giling daging ikan sungai kapasitas 6 Rangka mesin Besi Perencanaan Mesin p4)= 50,8 mm; diameter pulley 5 ( p5)= 177,8 A. Perencanaan Penggilingan Daging Ikan mm; diameter pulley 6 ( p6)= 76,2 mm; diameter Untuk menghaluskan daging ikan yang pulley 7 ( p7) = 50,8 mm; panjang adonan telah di kerik sebelumnya, menggunakan mesin kerupuk= 20 – 30cm, mean = 25 cm; diameter giling berkapasitas kecil yang di rangkai seri adonan kerupuk = +/- 50 mm; panjang pisau dengan mesin potong yang keduanya digerakkan = 18 cm bersaman menggunakan msin bertenaga 1 HP. n1 x p7 = n2 x p1 ........................ (1) 1430 x 76,2 = n2 x 203,4 B. Perencanaan Kapasitas Pengirisan n = 472,94 rpm Dari pengukuran terhadap objek yang di 2 teliti maka dapat diketahui bahwa : Kapasitas 푝2 n3 = 357,148 x ............................. (2) Perencanaan (Q )= 71 Kg/jam; putaran motor ( n1 푝3 )= 1430 rpm; diameter pulley 1 ( p1 ) = 203,2 n3 = 133,93 rpm mm; diameter pulley 2 ( p2 )= 76,2 mm; diameter pulley 3 ( p3 )= 203,2 mm; diameter pulley 4 ( Gambar 3 Perencanaan pulley dan kecepatan sudut mesin 61 Jurnal Teknik Industri Vol. 3, No. 1, 2017 Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri C. Perhitungan Kapasitas Pada kasus mesin potong kerupuk ini menggunakan rumus pengembangan yakni : Untuk mengetahui kapasitas Q = berat per-irisan kerupuk x jumlah mesin pemotong kerupuk ikan tersebut pisau x banyaknya lontongan di hitung berdasarkan pengembangan adonan kerupuk yang dapat rumus : diiris x n Q = m × ( a × n ) ..................... (3) 3 3 Q = 1,7gram × 1× 3 x 133,93rpm Dimana :Q = Kapasitas ( kg/jam ) Q = 683,043x 60menit m = Berat satu irisan 1,7( gram ) Q = 41kg/jam n = Putaran pada poros 1 = 408,57 2 D. Menentukan Sabuk (rpm) Dari data yang ada daya perencanaan 1 n = Putaran pada poros 2 piringan = 3 (hp) atau 0,75 kw dan putaran motor penggerak 175,10 (rpm) 1430 rpm, maka sabuk yang akan di ambil atau a = jumlah mata pisau dipilih dalam perencanaan dalam pemilihan sabuk ( Sumber : Sularso suga, Kiokatsu 2002 adalah sabuk V type A. ) E. Menentukan Panjang Sabuk L1 Dan L2 Untuk menentukan panjang sabuk L1,dihitung berdasarkan persamaan : Gambar 4 Panjang sabuk pulley 2 ( 푟1− 푟2 ) L1 = 휋(푟1+ 푟2) + 2 푥 + 푋1 Dimana : r1 = Jari - jari poros ( mm ) diperoleh V1 = 5702,554 m/s dan V2 = 3801,697 r2 = Jari – jari poros ( mm ) m/s L1= Panjang Sabuk ( mm ) G. Perencanaan Poros X1= Panjang sumbu poros ( mm ) Pada perencanaan poros ini bahan yang ( Sumber :Sularso dan Kiokatsu digunakan adalah baja nikel,karena cocok untuk Suga, 2002 :170 ) berhubungan dengan makanan. Poros pada mesin Pada perancangan mesin pengolah kerupuk ikan pengiris adonan kerupuk ini berfungsi untuk sungai khas Kalimantan Timur ini diperoleh : L1 meneruskan daya yang di transmisikan oleh = 1464,72 mm; L2 = 978,536 mm; L3 = 1200,39 pulley, pada perencanaan ini mengunakan 2 mm; L4 = 1531,874 mm. poros. Dari perencanaan, poros yang sudah di teliti maka dapat diketahui bahwa : Daya motor ( P ) = 1 hp ; Putaran poros penggerak ( n1 ) = F. Menentukan Kecepatan Sabuk V1, V2, 1430 rpm; Panjang poros ( N2 )=
Load more

Recommended publications
  • Food Menu Dapur 2019.09
    BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies.
    [Show full text]
  • 2655-9706 Pembuatan Alat Pemot
    Jurnal Abdikarya : Jurnal Karya PengabdianDosen dan Mahasiswa E-ISSN : 2655-9706 Februari 2018 Vol 01 No 1, PEMBUATAN ALAT PEMOTONG LONTONGAN KERUPUK DAN KEGIATAN PENYULUHAN ALAT PEMOTONG LONTONGAN KERUPUK DI DESA SEMBUNGANYAR Ravindra Jaya L1,Hari Maulana2, M.Subhan3, Edi Santoso4 1234Fakultas Teknik, Universitas 17 Agustus 1945 Surabaya Abstrak Kerupuk merupakan salah satu makanan ringan khas Indonesia yang banyak disukai oleh masyarakat dari berbagai kalangan. Salah satu tahapan pengolahan pada pembuatan kerupuk adalah tahapan pemotongan, namun selama ini tahapan pemotongan pada dodolan mentah lebih banyak dengan menggunakan alat manual (pisau) dengan ketebalan yang dihasilkan tidak seragam dan kapasitas yang sedikit. Alat pemotong lontong kerupuk manual adalah suatu alat tepat guna yang dapat mempercepat dan mempermudah proses pemotongan. Pada alat pemotong lontong kerupuk tersebut hasil pemotongannya seragam. Desain alat pemotong secara manual manual menggunakan mata pisau baja dari tali senar mampu memotong lontong kerupuk lebih efektif dari segi keseragaman tebal dan lebih efisien dari segi waktu. Kata Kunci : Kerupuk, Pemotong, Waktu pemotongan menggunakan pisau hasil Pendahuluan potongannya tidak seragam, kuantitasnya Latar Belakang Di salah satu dusun di desa lebih sedikit dan membutuhkan waktu Sembunganyar terdapat salah satu sektor yang relatif lama. usaha pembuatan kerupuk yang sudah Oleh sebab itu maka kami akan dibilang sangat terkenal. Kerupuk atau mencoba membuat alat pemotong krupuk adalah suatu jenis makanan ringan, lontongan kerupuk guna mengefisiensikan pengertian lain menyebutkan bahwa waktu pemotongan dan juga agar kerupuk merupakan jenis makanan kecil ketebalan kerupuk bisa seragam. Dengan yang mengalami pengembangan volume adanya alat pemotong kerupuk yang sudah membentuk produk yang mempunyai kami hasilkan ini, dapat digunakan dengan densitas rendah selama proses sebaik-baiknya oleh warga dan sangat penggorengan.
    [Show full text]
  • Entree Beverages
    Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef.
    [Show full text]
  • Food Menu Dapur
    BREAKFAST LUNCH AND DINNER Served until 11am Starters Comfort on a Plate Keropok £3.00 Roti canai £5.00 Soto Ayam Tanjung Puteri £10.50 Prawn / Fish crackers 2 pieces of Malaysian flat bread served with dhal Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with Roti canai with dhal (v) £5.00 Satay £8.50 chilli) on the side) 2 pieces of Malaysian flat bread served with dhal Skewers of succulent chicken satay served with achar, rice cubes, cucumber & onion chunks served with peanut sauce Bihun Sup Brisket £9.50 Lontong Muo with chicken satay £7.50 Tahu Begedil £6.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, A regional favourite in Muar, a Royal town in the state of Johore. Rice cubes home made beef balls, garnished with choi sum, tofu pieces, fried shallot and immersed in a creamy coconut broth laden with vegetables, and served with Deep fried tofu stuffed with potato and minced chicken and served with home made chilli oil. sambal and peanut sauce. 3 skewers of chicken satay served on the side. our fiery sambal kicap [v] Vegetarian optional available [v] Vegetarian option available Kari Laksa Majidee £9.50 Sotong goreng tepung £7.50 Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, Kacang Pol Larkin £7.50 Squid coated in light batter, deep fried and served with our homemade chilli dip green beans, stuffed chilli and our home made chili sambal Slow cooked fava beans with spices, mince beef served with toasted pitta, topped with fried egg and a garnish of diced tomatoes, onions, chillies and coriander.
    [Show full text]
  • EQ Raya E-Brochure FA
    CITARASA NIPAH 13 APRIL - 12 MAY 2021 citarasa nipah Explore the rich and diverse flavours of authentic Southeast Asian classics at Nipah from 7PM – 10.30PM daily. Indulge in an extravagant spread of dishes such as Rendang Daging, Assam Pedas Ikan Tenggiri and Ikan Siakap 3 Rasa. Reservations are recommended. BUFFET DINNER 13 April – 12 May 2021 RM188 per adult 50% off for children ages 6 - 12 SELERA SERANTAU EXCLUSIVE BUFFET DINNER 13 April – 12 May 2021 Minimum of 50 persons RM208 per adult EARLY BIRD BUFFET VOUCHERS Purchase vouchers for the Citarasa Nipah buffet from now until 13 April 2021 at incredible prices. Limited vouchers are available and reservations are required. RM148 PER PERSON From now until 13 April 2021 Redeem from 13 – 18 April 2021 and 10 – 12 May 2021 RM168 PER PERSON From now until 13 April 2021 Redeem from 13 April – 12 May 2021 signature tiffin carrier sets Available from 13 April - 12 May 2021 3-TIER FAMILY SET 3-TIER INDIVIDUAL SET FOR 5 PERSONS RM128 RM508 .................................................. .................................................. SET A SET A Nasi Minyak Steamed Fragrant Jasmine Rice Rendang Ayam Minang Sambal Tumis Udang Galah Acar Buah Gulai Lemak Cili Padi Daging Salai Walnut Dates Cake Ayam Kari Kapitan Imported Premium Dates Pecal Jawa Acar Rampai SET B Serawa Nangka Briyani Gam Kambing Imported Premium Dates Acar Rampai Serawa Durian SET B Imported Premium Dates Briyani Gam Johor Ayam Briyani SET C Sayur Jelatah Steamed Fragrant Jasmine Rice Acar Rampai Daging Salai Masak Lemak Cili Padi Serawa Durian Acar Rampai Imported Pulut Hitam and Longan Premium Dates Imported Premium Dates hari raya tiffin carrier sets Available from 11 May - 12 June 2021 3-TIER INDIVIDUAL SET AT RM128 SET LEMANG NIPAH Lemang and Ketupat, Kuah Kacang, Choice of Rendang Daging or Rendang Ayam ..........................................................................................................................
    [Show full text]
  • Free Pulau Pangkor Recipes Ebook
    More recipes of dishes that can be eaten in and around Pangkor More recipes for the readers of Ayam (chicken) Pulau Pangkor Newsletter Panggang in Dry Sauce This page is specially made for the readers of the Pulau Pangkor Newsletter. Bah Kut Teh With every issue of the Pulau Pangkor Newsletter we will add two more special recipes. Banana Cake Archive Chakkuli ● Pulau Pangkor Newsletter #001 Recipes Chicken Kut Teh ● Pulau Pangkor Newsletter Special Edition (Chinese New Year) Recipes ● Pulau Pangkor Newsletter #002 Recipes Claypot Chicken ● Pulau Pangkor Newsletter #003 Recipes Rice (Nga Po Fan) ● Pulau Pangkor Newsletter #004 Recipes ● Pulau Pangkor Newsletter #005 Recipes Curry Capitan ● Pulau Pangkor Newsletter #006 Recipes ● Pulau Pangkor Newsletter #007 Recipes ● Pulau Pangkor Newsletter #008 Recipes Deep-Fried Duck ● Pulau Pangkor Newsletter #009 Recipes With Shrimp Paste ● Pulau Pangkor Newsletter #010 Recipes ● Pulau Pangkor Newsletter Special Edition (Deepavali and Hari Raya Fig and Lemon ● Pulau Pangkor Newsletter #011 Recipes Chicken ● Pulau Pangkor Newsletter #012 Recipes Fresh Fig Cake Fish-head bee hoon Pulau Pangkor Newsletter #001 Recipes Fish-head curry Mee Rebus Hong Kong Mee Rebus is yet another Malaysian-Indian invention that cannot be found in the land Kocheng Dumpling of origin. Mee means noodles and rebus means steamed/boiled. An adequate English translation would be Noodles in thick Sauce. Kee Chang (Alkaline Although widely available all over the country, Mee Rebus is at its best in Penang and Dumplings) northern states as perak. It is an ideal meal for self-service parties, where guests can make their own concoction, once the ingredients are spread out.
    [Show full text]
  • ORDER FORM Please Fill in the Details and the Quantities You Require
    CITY SATAY (...for Quality BBQ food...) ORDER FORM Please fill in the details and the quantities you require. Email: [email protected] or Fax to 64443787 Hotlines: Bedok : 6445 5369 Ghim Moh: 6710 5654 Name : Delivery Date: Delivery Address : Contact No : Satay (50 per pack with Sauce) Raw Order Cooked Order Value BBQ Packages (Refer to www.citysatay.com) Order Chicken $17.00 $23.00 Discounted Set A $125.20 Pork $18.00 $24.00 Discounted Set B $161.20 Mutton $20.00 $26.00 Discounted Set C $216.20 Beef $19.00 $25.00 Discounted Set D $278.20 Juicy Jumbo Chicken (10 stks, large) $6.50 $10.00 Ultimate Pork Belly Satay (10s, large) $8.50 $12.00 Veggies (min 2 days notice) Order Cucumber and Onions (300g) $3.50 Sweet Corn (5pcs) $6.50 Yakitori (10 per pack) Raw Order Cooked Order Yakitori Original $5.50 $8.00 Japanese Sweet Potato (1kg) $6.50 Yakitori with Pineapple $5.50 $8.00 Raw / Cooked Chicken Wing Order Yakitori with Green Capsicum $5.50 $8.00 Honey B. Pepper BBQ Buffalo Yakitori with Black Pepper $5.50 $8.00 Middle Wing - Honey/BPepper $11.00 RAW (20 pcs) Middle Wing - BBQ/Buffalo $12.00 Otah (10 per pack) Cooked Order RAW (20 pcs) Spicy Otah $5.00 Middle Wing - 20 pcs $16.00 Non-spicy Otah $5.50 COOKED Banana Leaf Otah $11.50 Side Orders / Sauces Order Western Order Satay Rice - Lontong (1 roll) $2.50 B Pepper Honey Teriyaki BBQ Satay Sauce (500g) $4.50 Chicken Chop (1kg) $10.50 Satay Sauce (1kg) $8.60 Chicken Chop (1kg) $11.50 Magarine (125g) $1.90 Pork Chop (1kg) $18.00 Convenient Retail Packs Order Pork Chop (1kg) $19.00 Ready to
    [Show full text]
  • Company Proposal.Pdf
    9 Contents About us …………………………………………….. 1 Church Wedding Menu ………………………. 2 Premium Wedding Menu …………………… 5 Wedding Budget CheckList ……………….. 8 Standard Buffet Menu ………………………. 9 International Buffet Menu ………………… 12 Western Set Menu …………………………….. 16 Tea Reception Menu ………………………….. 18 Baby Shower Buffet Menu ………………... 20 Bento Set …………………………………………… 22 ABOUT US From a humble beginning catering for very small to medium group size of outside catering event to prestigious corporate companies and personal events. We have steadily garner our experienced and knowledge through the years. Our success lies in our core values; taking pride in delivering food quality, food presentation and personalized service. Today, we have diversify our catering portfolio to on-site corporate institutional, private school, higher education, retail F&B and events catering. As a complete dining service provider, we operate locations that include corporate, hospitality staff canteen, Institutional food court and cafe, executive dining, catering and conference dining, social catering and special events. 1 CHURCH WEDDING BUFFET CHURCH WEDDING BUFFET A APPETIZER Chef's Waldorf Salad MAIN Baked Chicken With Honey Mustard Fried Fish With Peppercorn Oats Prawn With Curry Leaves Mix Vegetables Supreme Deluxe Crispy Thai Style Tofu Steamed Siew Mai Yang Chow Fried Rice Singapore Style Bee Hoon DESSERT Hot Bubur Cha Cha Assorted Tea Cakes DRINKS $15+per pax Fruit Punch MIN. 100 PAX 2 CHURCH WEDDING BUFFET B APPETIZER Chef's Caesar Salad SPECIALTY Nonya Laksa With Quail Egg MAIN Signature Chicken Rendang Fried Fish With Sweet & Sour Sauce Buttered Salted Egg prawn Sauteed Broccoli With Mushroom Tahu Goreng With Peanut Sauce Silver Fish Fried Rice Pasta Aglio Olio With Chilli Flakes Crispy Seafood Wanton DESSERT Ice Cocktail Jelly Mini Cream Puff & Eclairs $18+per pax DRINKS MIN.
    [Show full text]
  • Harmony Your Wedding @ Doubletree by Hilton Jakarta – Diponegoro with Minimum Order of 700 Buffet Order
    HARMONY YOUR WEDDING @ DOUBLETREE BY HILTON JAKARTA – DIPONEGORO WITH MINIMUM ORDER OF 700 BUFFET ORDER YOUR BENEFITS: Prior to the wedding day: • Food tasting for ten (10) persons • Light bites for twenty (20) persons during technical meeting On the day of the wedding: • 700 portions of Deluxe wedding buffet • 500 portions of food stall* • Two (2) nights stay at One Bedroom Suite for Bride & Groom, inclusive breakfast for two (2) persons on the day of the event, in-room bridal amenities and one (1) bottle of Rose Sparkling Wine • Two (2) nights stay at two (2) Guest Rooms for the parents, inclusive breakfast for two (2) persons per room at OPEN Restaurant, on the day of the event • Full Body SPA couple treatment for bride and groom • Two (2) bottles of Sparkling Juice for pouring at Champagne Fountain • 700 glasses of Fruit Squash or Iced Flavored Tea** • Her Bouquet and His Corsage • Complimentary use of two (2) small meeting rooms on the day of event • Family early dinner for twenty (20) persons, on the day of event • Thirty (30) parking vouchers • Four (4) DoubleTree by Hilton Guest Books • Exclusive wedding gift from DoubleTree by Hilton Jakarta – Diponegoro • Complimentary use of one (1) projection screen and one (1) LCD projector • Complimentary electricity for up to 10.000 watts • Special room rate for individual or group room bookings, terms & conditions apply Total Room Rental With the minimum spend of IDR 388,000,000++ for food & beverage achieved, the amount is already inclusive of the usage of the Makara Ballroom and Makara Garden as stipulated in above schedule.
    [Show full text]
  • APPETIZER Pecel, Urap, Baliuk Goreng (Crispy Fried Small
    APPETIZER FROM THE BOILER… BROTH AND STOCKS Pecel, Urap, Baliuk Goreng (Crispy Fried Small Spicy Thai Soup / Laksa Freshwater Eel) Chicken Broth Bergedil Daging Keripik Jangek, Keripik Balinjau FROM THE DIM SUM STEAMERS & FRIED Balado Bilis Kacang Tempe, Balado Kentang, Har Gow (Shrimp Dumpling) Balado Paru Siew Mai(Seafood Dumpling) Assorted Ikan Masin, Pickles, Serunding Loh Mai Kai (Sticky Glutinous Rice) Shanghai Dumpling ANEKA SAMBAL Chive Dumpling Sambal Berlado, Sambal Lado Tanak, Sambal Jade Dumpling Ijou Thai Chili Sauce, Sweet Sauce, Chili Sauce, Hoisin Sauce, Sambal Sauce And Soya Sesame SOUP (MALAY) Sauce Soup Urat Keting Lontong Minang (Nangka) ROASTED DUCK, BARBEQUE & ROASTED SESAME CHICKEN MAIN COURSE (MALAY) Freshly Roasted From the Oven Served with the Nasi Kukus Flavour Fragrant Rice, Clear Soup, Rendang Itik / Ayam Pangang / Ayam Kalio Accompanied By Tomato, Cucumber, Soya Daging Dendeng / Daging Rendang Sauce, Chili Sauce, Hoisin Sauce, Plum Sauce, Udang Masak Lemak Kacang Buncis / Udang and Ginger Sauce Berlado / Sambal Kangkong Udang Gulai Cubadak(Gulai Nangka) / Labu Pucuk Ubi SOUP (CHINESE) Masak Lemak / Masak Lemak Perut Rebung / Double Boiled Chicken Terung Sambal Ijou / Tahu Telor Minang MAIN COURSE (CHINESE) SATAY STATION Seafood Treasure Fried Rice Satay Padang, Satay Kajang Steamed Fish with Superior Sauce Pepes, Otak Otak Wok Fried Beef Peanut Sauce, Pressed Rice, Cucumber, Onion Crispy Bean Fried Chicken Stir-Fried Prawn Braised Mushroom, Broccoli with Pacific Clam NOODLE STATION LAST IMPRESSIONS Bakso
    [Show full text]
  • Company Proposal-1.Pdf
    Contents CLASSIC BUFFET ……………………………………….………………. 1 DELUXE BUFFET ……………………………………….……………….. 2 PREMIUM BUFFET ……………………………………….…………….. 3 GOURMET BUFFET ……………………………………….……………. 4 LAVISH BUFFET ……………………………………….……………….. 5 ABUDANCE BUFFET ……………………………………….…… 6 & 7 PRIVATE CHEF (PLATED) ……………………………………….…. 8 COCKTAIL CANAPES ……..…………………………………………. 12 TEA RECEPTION ..……………………………………………………... 15 BBQ MENU ………………………....…………………………………... 18 BENTO ………………………....…………………………...……………… 21 PREMIUM INTERNATIONAL BENTO …………………………... 23 SALAD (SELECT 1) CLASSIC Buffet $15.90 nett OLIVER SALAD Potato,Carrot,Peas,Ham,Lime Aioli CARBS & STARCH (Select 2) CRUSTACEANS (Select 1) SWEET PLEASURE (Select 2) Min 40 Pax SUMMER BREEZE SALAD 50/50 Iceberg lettuce,tomato,carrot, FLAKY OATS PRAWNS TROPICAL FRUITS Cucumber,louie dressing PENNE PIMENTOS Flour coated prawns,curry leaves,bird's eye chili Sliced watermelon, honeydew, FATTOUSH SALAD Cylinder shaped pasta with garlic, TOBAN JIANG Pineapple platter Crispy Bread,Tomato,Parsley, cherry pepper, parsley Braised prawns cooked in chili bean sauce FRUITY JELLO Cucumber,Sumac Vinaigrette PENNE AGLIO Szechuan style Refreshing ice jelly with diced Cylinder shaped pasta with CRACKED PEPPER Assorted fruits POULTRY (Select 1) garlic confit,chilli flakes, parsley,olive oil Asian style prawns cooked in cracked blackpepper, BUBUR CHA CHA NASI GORENG KAMPUNG garlic, oyster sauce,soy sauce Malay dessert slow cooked CITRUS SOY CHICKEN Malay fried rice with chicken, fried ancovies and egg Sweet potato in pandan infused coconut cream 12hrs marinated
    [Show full text]
  • Heritage Resource for Teachers, Parents
    BAGUS! EXPLORING SOME OF THE FESTIVE FOODS SERVED DURING HARI RAYA PUASA HERITAGE RESOURCE FOR TEACHERS, PARENTS & CAREGIVERS 1 About Youth Invasion by River Valley High School (RVHS) • Ever wondered what it would be like when youths take over the museum? Youth is an initiative by the Malay Heritage Centre where students get to put on the hat of a programmer/educator by working with the museum staffs and their school teachers to conceptualise and facilitate their own programmes. • This programme inculcates a deeper appreciation and understanding of Singapore’s multi-cultural society and enable students to be more informed and sensitive individuals. At the same time, students will gain a variety of soft skills including leadership, research, public speaking and project management skills. • In our 2020 collaboration, the programme objective was for the RVHS students to design experiences in MHC for lower primary and pre-school students to learn about Hari Raya Puasa. Due to COVID-19, the activities were adapted into this deck of resource instead. • We hope this resource will be helpful for you to facilitate your Home-Based/Classroom-Based Learning. Presented by: Jin Yu Qi, Lee Xin Chen, Oh Rui Quan, Skyler Wong, Shen Yue Er, Seng Deborah from River Valley High School 2 Learning Objectives By the end of the programme, the student/child should be able to: 1. Understand the importance of eating together during Hari Raya Puasa as an opportunity for family and friends to bond. 2. Name some traditional Malay dishes that are also commonly served during Hari Raya Puasa. 3.
    [Show full text]