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Ragaman Pangan Yang Memiliki Ciri Khas Makanan Di Masing-Masing Daerah

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Ragaman Pangan Yang Memiliki Ciri Khas Makanan Di Masing-Masing Daerah 1. PENDAHULUAN 1.1. Latar Belakang Indonesia memiliki banyak keanekaragaman budaya, terutama keaneka- ragaman pangan yang memiliki ciri khas makanan di masing-masing daerah. Seiringnya perkembangan jaman, permintaan akan makanan tradisional semakin meningkat karena minat masyarakat yang menyukai rasa dan karakter dari makanan tradisional itu sendiri yang cocok dengan selera masyarakat Indonesia. Di Indonesia khususnya di Pulau Jawa saja terdapat banyak jenis makanan khas di setiap daerah masing-masing. Sebagai contohnya di daerah Jawa Barat yang terkenal dengan makanan khasnya yaitu oncom, peyeum, karedok, dan sebagainya. Sedangkan di daerah Jawa Tengah yang terkenal dengan makanan khasnya yaitu gudeg, timlo, soto kudus, lumpia dan lain-lain. Dan di Jawa Timur Terdapat makanan khas yang terkenal bernama yaitu rawon dan rujak cingur. Diantara banyaknya variasi makanan di Indonesia terutama di Pulau Jawa terdapat juga variasi jajanan pasar khususnya Provinsi Jawa Tengah yang mempunyai jenis jajanan pasar yang terkenal yaitu pia bathok, jenang ketan, jenang sumsum, jenang kudus, dodol, ketan bubuk, jenang grendul dan lain-lain. Salah satu jenis makanan makanan yang diambil dalam topik pembuatan mesin untuk tugas akhir ini adalah jenang grendul. Jenang grendul dipilih karena salah satu pembuat jenang grendul ini meminta perancangan mesin pencetak yang selama ini proses produksi dilakukan secara manual yaitu dengan tangan. 1.2. Perumusan Masalah Di Jawa Timur banyak variasi jajanan pasar khususnya jenang grendul. Jenang grendul terbuat dari adonan berbahan dasar campuran tepung ketan dengan ketela yang dibentuk bulat dan dimasak bersama adonan jenang grendul yang dicampur dengan gula merah. Pembentukan bahan adonan berbentuk bulat ini dilakukan secara manual yaitu dibentuk dengan tangan, sehingga proses produksi memerlukan tenaga kerja dan waktu yang banyak.Keterbatasan produksi ini mengakibatkan rendahnya tingkat kuantitas produk jenang grendul. Sehingga ketika ada pesanan untuk acara tertentu dengan jumlah kuantitas pesanan yang 1 Universitas Kristen Petra besar, pembuat tidak bisa memenuhi pesanan karena keterbatasan tenaga kerja yang dibutuhkan untuk membentuk adonan jenang grendul. Pada proses manual, pembuat jenang grendul membentuk adonan dengan tangan. Proses pembentukan dengan tangan mempunyai sisi kelemahan yaitu bentuk fisik dari adonan jenang grendul satu dengan yang lain tidak sama dan memerlukan waktu dalam proses pembentukan adonan tersebut, sehingga mempengaruhi tingkat kuantitas produk yang bisa dicapai oleh pembuat jenang grendul. Sedangkan target keluaran produksi mesin pencetak adonan jenang grendul ini adalah berbentuk bulat dengan bentuk fisik yang sama rata dan waktu pembentukan adonan jenang grendul yang relatif singkat. Sehingga produktivitas jenang grendul dapat ditingkatkan. 1.3. Tujuan / Manfaat Tujuan pembuatan mesin ini adalah meningkatkan kuantitas produksi jenang grendul dan meningkatkan produktivitas produsen karena waktu operasional yang didapat lebih panjang. 1.4. Batasan Masalah Dalam perencanaan dan pembuatan mesin pencetak jenang grendul ini, batasan-batasan yang digunakan adalah sebagai berikut : Mesin mudah dioperasikan dan cukup dioperasikan 1 orang saja Sistem pemrosesan yang digunakan adalah produksi secara sitem Batch Bahan suku cadang mesin merupakan bahan material food grade Ukuran adonan jenang grendul yang dicetak adalah sama, berbentuk bulat dengan dimensi ukuran diameter adonan 14 mm, dengan toleransi ukuran ± 1 mm Kapasitas penampungan Hopper mesin adalah 2.5 kilogram adonan jenang grendul yang akan dicetak 2 Universitas Kristen Petra .
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