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Practical Report A. Data Mahasiswa: Ingredients Rujak Mi
Practical Report A. Data Mahasiswa: Ingredients Rujak Mi
A. DATA MAHASISWA
NAMA LENGKAP : Jihan Amira
NIM : 1805758
PEMINATAN : Gastronomi
B. STANDARD RECIPE AND COSTING
Ingredients rujak mi
No Total Description
Ingredients Qty Unit Price
. Price
1 Tahu putih 2 Pcs 15.000 1000
2 Taoge 150 Gr 20.000 3000
3 Mi kuning basah 250 Gr 16.000 4000
4 Soun 50 Gr 25000 1250
5 Mentimun 250 Gr 20000 5000
6 Pempek lenjeran 4 Pcs 100000 10000
7 Ebi kering 30 Gr 88000 2640
Kuah
1 Air 1000 Ml 5000 5000
2 Gula jawa 250 Gr 19000 4750
3 Gula pasir 100 Gr 12000 1200
4 Garam 10 gr 15000 150
5 Cuka masak 45 ml 23000 1035
Bumbu
1 Bawang merah goreng 45 gr 120.000 5400
2 Bawang putih 30 gr 40.000 1200
3 Cabai merah 36 Pcs 40.000 1440
4 Cabai rawit 10 Pcs 50.000 500
Pelengkap
1 Kerupuk merah 5 gr 19000 100
2 Ebi 3 Gr 80000 240
Total Basic Cost 47905 48000
Food Cost 50 % 24000
Labour 15% 7200
Overhead 15% 7200
Profit 20% 9600
Selling price 100% 48000
Selling price per pcs 48000
EQUIPMENT :
knife
cutting board
napkin
spoon
bowl
sauce pan
pan
rubber spatula
stock pan
tongs food
strainer
plate
spatula
UTENSILS :
Food processor
Table working
Steamer
D. HOW TO MAKE
F. EVALUATION
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