{"id":155,"date":"2013-06-04T02:49:00","date_gmt":"2013-06-04T02:49:00","guid":{"rendered":"https:\/\/masimamwis.wordpress.com\/2013\/06\/04\/belajar-membuat-telur-asin\/"},"modified":"2013-06-04T02:49:00","modified_gmt":"2013-06-04T02:49:00","slug":"belajar-membuat-telur-asin","status":"publish","type":"post","link":"https:\/\/imam.dosen.unimus.ac.id\/index.php\/2013\/06\/04\/belajar-membuat-telur-asin\/","title":{"rendered":"BELAJAR MEMBUAT TELUR ASIN"},"content":{"rendered":"
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\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Pendahuluan<\/span><\/div>\n

\nTelur
\nmerupakan bahan pangan dengan struktur fisik yang khas. Telur juga merupakan
\nbahan pangan yang bergizi tinggi. Telur tersusun dari kulit, kantung udara dan
\nisi yang terdiri dari kuning dan putih telur. Cara pemanfaatan telur sangat beragam.
\nSalah caranya adalah dibuat telur asin. Disini akan dijelaskan beberapa tahap
\npembuatan telur asin.<\/span><\/div>\n
\n<\/div>\n
\nII.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Nama
\nPraktikum<\/span><\/div>\n
\n\u201cPengolahan
\nTelur Ayam dan Telur Bebek Menjadi Telur Asin<\/b>\u201d<\/span><\/div>\n
\n<\/div>\n
\nIII.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Tim
\nPraktikum<\/span><\/div>\n
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Wahyu
\nImam Santoso<\/span><\/div>\n
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Fifin
\nRokhayatun<\/span><\/div>\n
\n–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Fina
\nSaidatur Rohmah<\/span><\/div>\n
\n<\/div>\n
\nIV.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/span><\/span>Waktu
\ndan Tempat Praktikum<\/span><\/div>\n
\nPraktikum
\ndilaksanakan pada hari kamis tanggal 22 Maret 2102 pukul 09.40-11.40 WIB.
\nBertempat di Laboraturium ITP UNIMUS<\/b>.<\/span><\/div>\n
\n<\/div>\n
\nV.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/span><\/span>Alat
\ndan Bahan Praktikum<\/span><\/div>\n
\nAlat
\nyang digunakan pada praktikum ini adalah : bakul\/wadah, panic rebus, baskom, PH
\nmeter, penggosok.<\/span><\/div>\n
\nBahan
\nyang digunakan adalah : 5 butir telur ayam, 5 butir telur bebek, bata yang
\nsudah dihancurkan, garam, abu gosok, HCL, air.<\/span>
\n
<\/span>
\nBaca Juga :\u00a0Cara Mengelola Catering<\/a><\/b><\/span><\/div>\n
\n<\/div>\n
\nVI.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Prosedur
\nKerja<\/span><\/div>\n
\n1.\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Menyiapkan
\nalat dan bahan yang dibutuhkan.<\/span><\/div>\n
\n2. <\/span><\/span><\/span>Membersihkan
\ntelur dari kotoran yang ada dipermukaan kulit telur, kemudian mengeringkannya.<\/span><\/div>\n
\n3.\u00a0\u00a0 <\/span><\/span><\/span>Membuat
\nadonan serbuk bata sebanyak 150 gram ditambah garam 30 gram, dengan air
\nperbandingan satu dengan bata. Mengaduk hingga merata<\/span><\/div>\n
\n4.\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Kemudian
\ndidiamkan kurang lebih 5 menit<\/span><\/div>\n
\n5.\u00a0\u00a0 <\/span><\/span><\/span>Setelah
\nitu memasukan telur yang sudah kering tadi ke dalam adonan selama kurang lebih
\n15 menit<\/span><\/div>\n
\n6.\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Lalu
\ntelur diangkat dan memasukkan kedalam wadah bakul<\/span><\/div>\n
\n7.\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Menaburkan
\nabu gosok kepermukaan telur guna menahan uap air.<\/span><\/div>\n
\n8.\u00a0\u00a0 <\/span><\/span><\/span>Kemudian
\nmenyimpanya sampai 15 hari<\/span><\/div>\n
\n9.\u00a0 <\/span><\/span><\/span>Setelah
\n15 hari, telur dicuci dan dilakukan pemasakan dengan dua cara yaitu dengan
\nperebusan selama 5 jam dan pengovenan dengan suhu 1500<\/sup> C selama 40
\nmenit.<\/span><\/div>\n
\n<\/div>\n
\nVII.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Hasil
\ndan Evaluasi<\/span><\/div>\n
\n1.\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Pengamatan
\n: Setelah telur asin selesai dibuat, dilakukan pengamatan secara fisik, kulit
\nbersih dan halus, warna putih telur agak gelap, kuning telur agak kecoklatan<\/span><\/div>\n
\n2.\u00a0\u00a0 <\/span><\/span><\/span>Rasa
\n: rasa tidak begitu asin, nakan hamper sama dengan telur rebus yang biasa. Hal
\nini dimungkinkan karena kurangnya garam dalam adonan bata yang digunakan untuk
\nmerendam telur, atau perendaman yang kurang lama sehingga garam-garam mineral
\nkurang bisa meresap.<\/span><\/div>\n
\n3.\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Aroma
\n: aroma telur agak amis, terutama telur bebek<\/span><\/div>\n
\n4.\u00a0 <\/span><\/span><\/span>Pemasakan
\n: proses pemasakan dengan direbus hingga matang lebih baik dari pada dioven,
\nkarena dengan pengovenan dengan suhu tinggi mengakibatkan telur pecah.<\/span><\/div>\n
\n<\/div>\n
\nVIII.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Kesimpulan
\n<\/span><\/div>\n
\nDari
\nhasil praktikum pembuatan telur asin dapat diambil kesimpulan bahwa ada
\nbeberapa poin yang perlu diperhatikan diataranya : kualitas telur, takaran
\nadonan (air, bata, garam), perendaman (waktu), pemasakan yang ideal. Beberapa
\nfactor diatas harus diperhatikan dengan baik agar mendapatkan hasil telur asin
\nyang baik pula.<\/span><\/p>\n

Penulis : Wahyu Imam Santoso<\/b><\/span><\/i><\/span>
\n
<\/b><\/span><\/i><\/span>
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