Processing of Indonesian Cakes

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1 Processing of Indonesian Cakes
Given in Class X Semester 1 Created by: Dra. Ummi Rosydiana SMK N 6 Semarang

2 DEFINITION OF INDONESIAN CAKES
Snacks from Indonesia that can be eaten besides the main food The pattern and type of cake is almost the same between the one with the other regions, but each region has its own characteristics Seni Kerajinan dan Pariwisata

3 INDONESIAN CAKES DIVISIONS
Dry cake     Made from various materials beans, tubers, cereals, fruits etc Wet cake     This type of cake can not survive long. Created in coconut milk, cassava, maize, tape ( sweet cake made of slightly fermented rice or tubers ) etc. Kickshaw     Made from various fruits and durable (Sugar works as preservative) Seni Kerajinan dan Pariwisata

4 INDONESIAN CAKES DIVISIONS
Pudding     Created with thickening gelatin with varied content Ice and Syrup     Various ice and syrup is a typical sweet dish from Indonesia Drink from the typical regional     Made from materials from the surrounding area. Examples : bandrek, bajigur, wedang ronde, etc Seni Kerajinan dan Pariwisata

5 Basic Materials for Indonesian cakes
Types of tubers that are frequently used for the pastry are: Cassava (cassava) Sweet potato Taro Garut Ganyong Potatoes Seni Kerajinan dan Pariwisata

6 In the processing of tubers must be observed :
Tubers should be used soon, so that the color do not change and they do not become bitter. While the sweet potato can be stored a few days, so it's more sweet Wash before and after the peeled Be careful on some types of tubers that contain toxic or cause itchiness Soak in the water repeatedly to remove   toxic and blue acid. Soak in salt water to remove itchiness Soak in water used in washing rice so that the tubers become more white Seni Kerajinan dan Pariwisata

7 Seni Kerajinan dan Pariwisata
Cassava Carbohydrate Producer Can not be staored because it will be blue Containing cyanide acid Produce flour starch / tapioca Type of cassava cakes:      lemut, the cake wheel, getuk lindri, misro, comro, assorted crackers, bengawan solo cakes and so forth Seni Kerajinan dan Pariwisata

8 Assorted cakes of cassava
mata roda cake talam singkong cake mangkok singkong cake gethuk lindri cake sentiling cake lumpur singkong cake Seni Kerajinan dan Pariwisata

9 Seni Kerajinan dan Pariwisata
Sweet potato Tropical plant from tropical land in the United States Thin skin with a variety of colors such white, yellow, red, purple Seni Kerajinan dan Pariwisata

10 Seni Kerajinan dan Pariwisata
Sweet potato Assorted cakes of Sweet potato : Seni Kerajinan dan Pariwisata

11 Seni Kerajinan dan Pariwisata
POTATOES It is the staple food of Americans, Europeans, Australians and Russians. In Indonesia, the potatoes are used as a vegetable, side dish and make various cakes and food. Potato flour can be made and used as a thickening in various foods such as soup, pudding,etc. Seni Kerajinan dan Pariwisata

12 Seni Kerajinan dan Pariwisata
POTATOES Assorted cakes of Sweet potato : Seni Kerajinan dan Pariwisata

13 Seni Kerajinan dan Pariwisata
GARUT AND GANYONG Both types of tubers are rarely used as basic material for making cakes as well as directly with the other food, but it is used as sari / flour. Garut flour used to make the basic semprit cake Seni Kerajinan dan Pariwisata

14 Seni Kerajinan dan Pariwisata
GARUT AND GANYONG Seni Kerajinan dan Pariwisata

15 Seni Kerajinan dan Pariwisata
Grains Type of rice is regular rice and sticky rice According to the color, there are white sticky rice, black sticky and red sticky rice Can be made into rice flour and sticky rice flour Seni Kerajinan dan Pariwisata

16 Seni Kerajinan dan Pariwisata
CRITERIA OF GOOD RICE Seni Kerajinan dan Pariwisata