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  • Paktikum 5 - Microwave

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    Shakira HM
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    This document reports on a food technology laboratory practice on microwave use. It discusses materials and methods, results and discussion, and conclusions from experiments heating bananas and tofu using a microwave at different settings. Key findings include differences in characteristics of foods heated at various microwave temperatures and durations, as well as the principles, functions, characteristics, and processes involved in microwave cooking. Pictures document the experiments.

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    Ilmu

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    Paktikum 5_Microwave

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    This document reports on a food technology laboratory practice on microwave use. It discusses materials and methods, results and discussion, and conclusions from experiments heating bananas and tofu using a microwave at different settings. Key findings include differences in characteristics of foods heated at various microwave temperatures and durations, as well as the principles, functions, characteristics, and processes involved in microwave cooking. Pictures document the experiments.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    24 views6 pages

    Paktikum 5 - Microwave

    Uploaded by

    Shakira HM
    This document reports on a food technology laboratory practice on microwave use. It discusses materials and methods, results and discussion, and conclusions from experiments heating bananas and tofu using a microwave at different settings. Key findings include differences in characteristics of foods heated at various microwave temperatures and durations, as well as the principles, functions, characteristics, and processes involved in microwave cooking. Pictures document the experiments.

    Copyright:

    © All Rights Reserved
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    of 6

    LAPORAN PRAKTIKUM ILMU TEKNOLOGI PANGAN

    “MICROWAVE”

    Dosen Pengampu : Fitriyono Ayustaningwarno, S.TP., M.Si.


    Ninik Rustanti, S.TP., M.Si.
    Dr. Diana Nur Afifah, S.TP., M.Si.
    Gemala Anjani, S.P., M.Si., Ph.D

    Disusun oleh :
    Kelompok D1

    Afifah Najmi Kusumarini 22030121130052


    Amadea Sekar Wulandari 22030121130053
    Annisa Wahyuningtyas 22030121130054
    Fudila Kholifatus Sa’diah 22030121130055
    Shakira Hanjani Mahadewi 22030121130056

    PROGRAM STUDI S-1 GIZI


    FAKULTAS KEDOKTERAN
    UNIVERSITAS DIPONEGORO
    SEMARANG
    2022
    PROGRAM STUDI ILMU GIZI

    FAKULTAS KEDOKTERAN

    UNIVERSITAS DIPONEGORO

    SEMARANG

    Penggaraman

    Kata kunci: Microwave

    Abstrak
    1 PENDAHULUAN
    2 BAHAN DAN METODE
    2.1 Bahan baku
    Praktikum ini
    2.2 Prosedur pengolahan
    Langkah
    2.3 Prosedur analisa
    Setelah
    3 HASIL DAN DISKUSI
    3.1 Perbedaan Karakteristik Bahan Makanan Hasil Microwave Pertama

    3.2 Perbedaan Karakteristik Pisang Hasil Microwave Kedua

    3.3 Prinsip Penggunaan Microwave

    3.4 Fungsi Bahan, Karakteristik, dan Proses Pengolahan Menggunakan


    Microwave

    4 KESIMPULAN
    DAFTAR PUSTAKA

    1.
    DOKUMENTASI

    Gambar 1. Menimbang Pisang


    Gambar 2. Pisang Setelah Dipanaskan
    Sebelum Microwave Pertama

    Gambar 3. Menimbang Pisang Setelah Gambar 4. Menimbang Tahu Sebelum


    Microwave Pertama Microwave Pertama

    Gambar 6. Menimbang Tahu Setelah


    Gambar 5. Memberi Tahu Bumbu
    Microwave Pertama
    Gambar 7. Pisang Segar Sebelum Gambar 8. Pisang Segar Setelah
    Dipanaskan Menggunakan Suhu 4500 Dipanaskan Menggunakan Suhu 4500
    selama 4 menit selama 4 menit

    Gambar 9. Pisang Kering Sebelum Gambar 10. Pisang Kering Setelah


    Dipanaskan Menggunakan Suhu 4500 Dipanaskan Menggunakan Suhu 4500
    selama 4 menit selama 4 menit

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