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BAB II PELAKSANAAN KEGIATAN LATIHAN PRODUK A. Perencanaan Pelaksanaan Pra Kegiatan Presentasi Produk Sebelum Mengerjakan Kegiata

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BAB II PELAKSANAAN KEGIATAN LATIHAN PRODUK A. Perencanaan Pelaksanaan Pra Kegiatan Presentasi Produk Sebelum Mengerjakan Kegiata BAB II PELAKSANAAN KEGIATAN LATIHAN PRODUK A. Perencanaan Pelaksanaan Pra Kegiatan Presentasi Produk Sebelum mengerjakan kegiatan praktik dalam tugas akhir food presentation ini, penulis menyiapkan rencana kerja yang akan dilakukan. Kegiatan latihan dilakukan guna setiap kegiatan yang dilaksanakan berjalan dengan baik dan memiliki hasil yang memuaskan seperti yang diharapkan penulis. Perencanaan tersebut meliputi : 1. Working plan Working plan merupakan serangkaian tujuan dan proses yang dapat membantu sesorang mencapai tujuan yang diharapkan. Dengan membaca rencana kerja, seseorang bisa mengenal skala sebuah proyek dengan lebih baik dan terencana, rencana kerja juga dapat membantu seseorang mengerjakan sesuatu secara lebih teratur dan efisien. ( Kajian Pustaka.com) Berikut ini adalah working plan yang dirancang oleh penulis : Tabel 37 Working plan SIRUP KAYU MANIS NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Mencuci kayu manis Cuci hingga bersih 2 menit 2 Memanaskan air Biarkan air mendidih 3 menit 3 Masukkan bahan Aduk rata, pindahkan 7 menit bahan ke gelas 4 Tambahkan es batu Aduk rata 2 menit 5 Sajikan 2 menit ( sumber : data olahan penulis, 2019 ) 47 48 Tabel 38 Working plan MARTABAK KARI NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Membuat kulit Resting 15 menit martabak 2 Menyiapkan isian Masukkan seluruh 3 menit martabak bahan 3 Membuat kari untuk Haluskan bumbu, tumis 20 menit martabak bumbu dan masukkan bahan bahan lainnya 4 Membuat martabak Goreng hingga 10 menit kekuningan 5 Sajikan Bersama kuah kari 5 menit ( sumber : data olahan penulis, 2019 ) Tabel 39 Working plan GULAI TEMPOYAK IKAN PATIN NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Membuat tempoyak Tumis bumbu halus, 10 menit masukan durian 2 Membuat bumbu Masukkan seluruh 10 menit halus bahan, blender hingga halus 3 Menggoreng ikan Goreng hingga 12 menit patin kekuningan 4 Menumis bumbu Tumis bumbu halus 10 menit hingga harum dan memasukan bahan lainnya 5 Memasukkan ikan Kedalam bumbu, dan 10 menit patin menambahkan air, dan memberikan seasoning 6 Mematangkan bahan Biarkan bumbu 10 menit meresap kedalam daging ikan 7 Sajikan 2 menit ( sumber : data olahan penulis, 2019 ) 49 Tabel 40 Working plan TEMPOYAK NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Membuat fermented Masukkan durian 2 hari durian kedalam toples, diamkan selama 2 hari 2 Membuat bumbu Masukkan seluruh 10 menit halus bahan, blender hingga halus 3 Menumis bumbu Tumis hingga bumbu 5 menit matang dan harum 4 Memasukkan durian Aduk rata 5 menit kedalam bumbu 5 Sajikan Jadikan campuran 3 menit bahan untuk membuat gulai tempoyak ikan patin ( sumber : data olahan penulis, 2019 ) Tabel 41 Working plan DAGING MASAK HITAM NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Gromming daging Bersihkan daging dan 10 menit kerbau potong tipis 2 Siapkan bahan Bumbu yang diiris dan 20 menit di haluskan 3 Menumis bumbu Tumis hingga bumbu 5 menit halus halus matang dan harum 4 Memasukkan bumbu Tumis hingga matang 2 menit iris 5 Memasukkan daging Aduk rata dan 3 menit tambahkan air dan kecap, berikan seasoning 6 Memasak daging Masak daging hingga 30 menit empuk dan bumbu meresap ( sumber : data olahan penulis, 2019 ) 50 Tabel 42 Working plan AYAM MASAK PINDANG NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Gromming ayam Cuci ayam dan 8 menit bersihkan 2 Siapkan bahan Bumbu yang diiris dan 20 menit di haluskan 3 Memanaskan minyak Menggoreng ayam 10 menit hingga kekuningan 4 Menumis bumbu Tumis hingga matang 2 menit halus dan harum 5 Memasukkan bahan Tumis hingga matang 2 menit iris 6 Memasukkan ayam Aduk rata, dan berikan 30 menit yang telah digoreng air dan seasoning 7 Memasak ayam Masak hingga bumbu meresap dan rasnya pas 8 Sajikan 2 menit ( sumber : data olahan penulis, 2019 ) Tabel 43 Working plan NASI GEMUK NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Cuci beras Cuci hingga bersih, 5 menit tiriskan 2 Siapkan bahan Bahan yang diiris 10 menit 3 Menumis bahan Tumis hingga matang 3 menit 4 Memasukkan santan Masukkan kedalam 2 menit beras beserta bahan lainnya 5 Memasukkan bahan Aduk rata 2 menit iris yang telah ditumis 6 Memasak nasi Masak hingga nasi 20 menit matang 7 Sajikan 2 menit ( sumber : data olahan penulis, 2019 ) 51 Tabel 44 Working plan SAYUR DAUN KATES NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Cuci daun pepaya Cuci hingga bersih, 2 menit tiriskan 2 Siapkan bahan Bahan yang diiris dan 15 menit bumbu halus 3 Memanaskan minyak Menggoreng teri 10 menit hingga kekuningan 4 Menumis bahan Tumis hingga matang 3 menit seluruh bahan 5 Memasukkan daun Masak hingga daun 10 menit pepaya papaya mulai layu 6 Memasukkan teri Aduk rata, berikan 5 menit yang telah digoreng seasoning 7 Sajikan 2 menit ( sumber : data olahan penulis , 2019 ) Tabel 45 Working plan SATE TEMPE RANGKAYO HITAM NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Siapkan bahan Siapkan tempe, bahan 5 menit lainnya 2 Panaskan panggangan 3 menit 3 Membuat bumbu Bumbu halus dan 8 menit bumbu iris 4 Memasak tempe Tumis bumbu dan 10 menit masukkan tempe, tambahkan kecap, aduk rata 5 Siapkan tusuk sate Tusuk ste 10 menit menggunakan tusuk sate 6 Memanggang tempe Bakar tempe hingga 10 menit kehitaman, olesi tempe dengan bumbu 7 Sajikan 2 menit ( sumber : data olahan penulis, 2019 ) 52 Tabel 46 Working plan SAMBAL KWENI NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Siapkan bahan Siapkan mangga, dan 5 menit bahan 2 Membuat bumbu ulek Ulek bahan 5 menit 3 Memotong mangga Potong kotang kecil 5 menit 4 Mencampurkan Campurkan mangga 5 menit manga dan sambal dan sambal, berikan seasoning 5 Sajikan 2 menit ( sumber : data olahan penulis, 2019) Tabel 47 Working plan ES KACANG MERAH NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Rendam kacang Rendam kacang merah 1 malam merah semalam 2 Siapkan bahan 5 menit 3 Membuat kacang Masak kacang merah 15 menit merah hingga lunak 4 Memasak kuah santan Panaskan santan 8 menit (jangan sampai pecah) berikan tepung maizena 5 Campurkan Adonan kacang merah 10 menit dan kuah santan 6 Tambahkan Es batu, air coklat dan 5 menit susu kental manis 7 Sajikan 2 menit ( sumber : data olahan penulis, 2019 ) 53 Tabel 48 Working plan KUE PADAMARAN NO KEGIATAN DESKRIPSI PERIODE WAKTU 1 Siapkan Bahan 1 malam 2 Siapkan adonan kue Campurkan seluruh 5 menit bahan bahan dan siapkan daun suji 3 Buat cetakan Dari daun pisang 10 menit 4 Masukkan bahan Tuang sedikit demi 5 menit kedalam cetakan daun sedikit, campurkan pisang dengan gula merah 5 Mengukus kue Kukus selama 10 menit 10 menit 6 Tuangkan Santan encer dan 5 menit taburan gula merah 7 Sajikan 2 menit ( sumber : data olahan penulis, 2019 ) 2. Time table Time tablevadalah hal yang juga penting di dala suatu kegiatan kerja. Untukv mencapaiv tujuan kerja yang baik, perluv adanyav timev table untukv mengaturv berapa lama waktu yangv diperlukanv untukv mengerjakanv suatu produk. Berikut adalahv time tablev yangv penulis buat. 54 Tabel 49 Time table Waktu (Menit) No Kegiatan 10 20 30 40 50 60 70 80 90 100 110 120 1 Mise en place Memasak daging 2 masak hitam Memasak gulai 3 tempoyak ikan patin Memasak ayam 4 masak pindang Memasak nasi 5 gemuk Memasak martabak 6 kari Memasak sate 7 tempe rangkayo hitam Membuat sayur 8 daun kates Membuat sambal 9 kweni Membuat es 10 kacang merah Membuat sirup 11 kayu manis Membuat kue 12 padamaran 13 Penyajian ( sumber : data olahan penulis, 2019 ) 3. Daftar Alat Daftar Kebutuhan Alat sebelum melakukan ujian sidang, penulis membuat daftar kebutuhan Equipment and Utentils guna mempermudah dan memperlancar proses pembuatan produk presentasi makanan ini. Daftar yang digunakan adalah sebagai berikut : 55 Tabel 50 Daftar Alat No Peralatan Keterangan Jumlah 1 Small Knife 1 2 Chef Knife 1 3 Cutting board Putih 1 Biru 1 Hijau 1 Merah 1 4 Container 1/2 1 5 Whisking Bowl 1 6 Balloon Whisk 1 7 Blender 1 8 Sautoir 1 9 Sauteuse 1 10 Baking Sheet 1 11 Tray 2 12 Wooden Spatula 2 13 Tong 1 14 Cooling Wire 1 15 Sauce pan 1 16 Pestle 1 17 Mortar 1 18 Spider 1 19 Laddle 1 20 Plastic Container 20 21 Bowl 1 22 Taste Spoon 10 Sumber : Data Olahan Penulis, 2019 4. Daftar Purchasing List Purchasing Listv merupakanv dokumenv atauv datav yangv berisikanv permintaan atas kebutuhan stok barangv dan dikirim dari pihak pembeli kepada pihak. Purchasing List membantu memastikan bahwav pembelanjaanv yang dilakukan sesuaiv denganv bisnisv yangv dijalankan.. (Jurnal Id 2018) oleh karena itu purchasing list tidak kalah penting dalam mengerjakan suatu proyek.. 56 Tabel 51 Daftar Bahan Baku No Keterangan Unit Jumlah FISH AND SEAFOOD 1 Ikan Patin gr 500 MEAT 2 Daging kerbau gr 300 POULTRY 3 Ayam satu ekor gr 300 FRUITS AND VEGETABLES 4 Durian gr 200 5 Jahe gr 22 6 Sereh gr 42 7 Cabe Merah gr 25 8 Tomat merah gr 15 9 Kemangi gr 40 10 Daun Jeruk gr 2 11 Lengkuas gr 100 12 Kacang Merah gr 100 13 Daun jeruk gr 80 14 Kelapa Parut gr 80 15 Jeruk Nipis gr 15 16 Tomat hijau gr 15 17 Singkong gr 80 18 Belimbing Wuluh gr 45 19 Kunyit gr 5 20 Daun bawang gr 50 21 Daun Salam gr 2 22 Daun pandan gr 10 23 Cabe Merah Keriting gr 45 GROCERIES 24 Garam gr 60 25 Gula Pasir gr 10 26 Gula Palem gr 50 27 Bambu pcs 5 28 Santan ml 150 29 Beras gr 200 30 Minyak Goreng ml 460 31 Tepung Beras gr 50 32 Kayu manis gr 50 33 Kari bubuk gr 100 34 Bawang Putih gr 50 35 Bawang Merah gr 90 Sumber : Data Olahan Penulis, 2019 57 5. Pelaksanaan Kegiatan Latihan Presentasi Produk Dalamv melakukanv latihanv presentasiv produk, penulis dapat mengetahui hambatan apav sajav yangv dihadapiv ketikav membuat menu masakan provinsi Jambi . Penulisv melakukanv uji cobav produk sebanyak satu kali di kediamanv penulis. Dalam pembahasan ini penulis menyajikan pelaksanaanv kegiatanv latihanv presentasiv produk dalam bentuk tabel.
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