This document provides instructions for making cassava chips. It describes how to select young cassava roots that are around 3 months old with minimal fibers. The ingredients needed are cassava, salt, garlic, lime water, water, and cooking oil. The process involves harvesting and cleaning cassava, slicing it thinly, soaking the slices in a saltwater and garlic mixture, drying the slices, then deep frying them until browned. Finally, the cassava chips are weighed, packaged and ready for sale. On average, 1000 packets of chips can be produced in one batch selling for 5000 rupiah per packet.
This document provides instructions for making cassava chips. It describes how to select young cassava roots that are around 3 months old with minimal fibers. The ingredients needed are cassava, salt, garlic, lime water, water, and cooking oil. The process involves harvesting and cleaning cassava, slicing it thinly, soaking the slices in a saltwater and garlic mixture, drying the slices, then deep frying them until browned. Finally, the cassava chips are weighed, packaged and ready for sale. On average, 1000 packets of chips can be produced in one batch selling for 5000 rupiah per packet.
This document provides instructions for making cassava chips. It describes how to select young cassava roots that are around 3 months old with minimal fibers. The ingredients needed are cassava, salt, garlic, lime water, water, and cooking oil. The process involves harvesting and cleaning cassava, slicing it thinly, soaking the slices in a saltwater and garlic mixture, drying the slices, then deep frying them until browned. Finally, the cassava chips are weighed, packaged and ready for sale. On average, 1000 packets of chips can be produced in one batch selling for 5000 rupiah per packet.
This document provides instructions for making cassava chips. It describes how to select young cassava roots that are around 3 months old with minimal fibers. The ingredients needed are cassava, salt, garlic, lime water, water, and cooking oil. The process involves harvesting and cleaning cassava, slicing it thinly, soaking the slices in a saltwater and garlic mixture, drying the slices, then deep frying them until browned. Finally, the cassava chips are weighed, packaged and ready for sale. On average, 1000 packets of chips can be produced in one batch selling for 5000 rupiah per packet.
Manufacture of cassava chips is very simple and no special skills required, but it should be considered in selecting cassava and manufacturing techniques. When using cassava materials are of good quality and good manufacturing techniques, it will produce cassava chips are tasty and crunchy. Cassava is good for cassava chips is a young man of about 3 months, do not have a lot of fiber, and processed as cassava is still fresh. Assumed in the production process of the average - average packet of crisps produced in 1000 at a price of USD 5000.00 per pack product
The materials required in the manufacture of cassava chips are
cassava, salt, garlic, water whiting, water and cooking oil. Stages of making cassava chips are as follows: 1. The initial step of making cassava chips and cassava harvest which begins from around 3 months old. Selected cassava that is not too old, because usually cassava elderly tend to be harder than the young cassava. 2. Cassava is harvested and cleaned from the husk, the cleaning is done until there is nothing left epidermis then washed clean. If it had been washed with clean, the cassava in the slices. Excision can be done in two ways : vertical and horizontal, according to taste and resale value. The slices should be thin and flat so as not loud. 3. crushed garlic and salt, then put into water, and add a little water whiting. 4. Then the strips are put into the water and then soaked seasoned (about half an hour or overnight to marinade permeate). After it was drained, soaked cassava is dried up completely dry without being exposed to direct sunlight. 5. Upon completion cassava cleaned and sliced, then entered the stage of frying. When frying cassava, should always be checked so as not to stick to each other. And certainly the oil for frying cassava in a state quite hot. 6. 6. After the chips overcooked (the edges of the strips are colored brown), cassava chips drained, then chips ready to enter the next step is the process of weighing and packaging. In this process should not be arbitrary pack, should be done carefully so that the packaging is properly closed.
Pembuatan keripik singkong sangat sederhana dan tidak dibutuhkan
keahlian khusus, tetapi perlu diperhatikan dalam memilih singkong dan teknik pembuatannya. Apabila menggunakan bahan singkong yang berkualitas baik dan juga teknik pembuatan yang baik, maka akan menghasilkan keripik singkong yang enak dan renyah. Singkong yang baik untuk keripik adalah singkong yang masih muda yang berumur sekitar 3 bulan,tidak memiliki banyak serat, dan diolah ketika singkong masih dalam keadaan segar. Diasumsikan dalam satu kali proses produksi rata rata dihasilkan 1000 bungkus keripik dengan harga produk Rp 5.000,00 per bungkus Bahan-bahan yang diperlukan dalam pembuatan keripik singkong adalah singkong, garam, bawang putih, air kapur sirih, air dan minyak goreng. Tahap-tahap pembuatan keripik singkong adalah sebagai berikut : 1. Langkah awal pembuatan keripik singkong diawali dari memanen singkong yang sudah berumur sekitar 3 bulan. Dipilih singkong yang tidak terlalu tua, karena biasanya singkong yang tua cenderung lebih keras dibandingkan singkong yang muda. 2. Singkong yang sudah dipanen lalu dibersihkan dari kulit arinya,pembersihan ini dilakukan hingga tidak ada lagi kulit ari yang tersisa kemudian dicuci hingga bersih. Jika sudah di cuci dengan bersih, singkong tersebut di iris iris. Pengirisan bisa dilakukan dengan dua cara yaitu vertikal dan horizontal, menurut selera dan nilai jualnya. Irisan harus tipis dan rata agar tidak keras. 3. Bawang putih dan garam dihaluskan,kemudian dimasukkan ke dalam air,dan ditambahkan sedikit air kapur sirih. 4. Kemudian irisan singkong dimasukkan ke dalam air yang sudah dibumbui lalu direndam ( sekitar setengah jam atau semalaman agar bumbunya meresap). Setelah itu ditiriskan, singkong yang telah direndam tersebut dikeringkan hingga benar benar kering tanpa terkena sinar matahari secara langsung. 5. Setelah singkong selesai dibersihkan dan diiris, kemudian masuk ke tahap penggorengan. Di saat menggoreng singkong, harus selalu dilakukan pengecekan agar tidak lengket satu sama yang lain. Dan dipastikan minyak untuk menggoreng singkong dalam keadaan cukup panas.
6. Setelah keripik matang (bagian tepi irisan singkong bewarna kecoklatan),
keripik singkong ditiriskan, selanjutnya keripik siap masuk ketahap
berikutnya yaitu proses penimbangan dan pengemasan. Dalam proses ini tidak boleh sembarangan mengemasnya, harus dilakukan dengan teliti agar kemasan tertutup dengan benar.