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Course Description
The lecture material consists of concepts about processed chocolate and sugar, including: basic concepts for processed chocolate and sugar, equipment for making processed chocolate and sugar, types of chocolate, techniques for melting chocolate, types of fillings for processed chocolate products, basic concepts for processed sugar, types of processed sugar, techniques for making processed sugar, practices for making various chocolate and sugar preparations including various kinds of pralines, nougat, candy, product storage and packaging techniques
Program Objectives (PO)
- Memahami tentang suhu pemanasan gula untuk sugar confectionary
- Mampu menerapkan membuat aneka olahan gula (soft candy)
- Mampu menerapkan cara melelehkan coklat (tempering) dan membuat permen coklat tanpa isi (layer marble & lollypop)
- Memahami tentang suhu pemanasan gula untuk sugar confectionary
- Mampu memahami konsep dasar olahan coklat atau Chocolate Confectionary
- Mampu menerapkan cara melelehkan coklat (tempering) dan membuat permen coklat tanpa isi (layer marble & lollypop)
- Memahami berbagai jenis pengisi (filling) produk coklat
- Mampu menerapkan cara membuat ganache dan permen coklat dengan isi (nougat truffle & praline)
- Memahami tentang suhu pemanasan gula untuk sugar confectionary
- Memahami tentang jenis olahan gula atau sugar confectionary.
- Memahami tentang teknik pembuatan sugar confectionary
- Mampu menerapkan membuat aneka olahan gula (soft candy)
- Mampu menerapkan membuat aneka olahan gula (jelly candy)
- Mampu menerapkan membuat aneka olahan gula (hard candy)
- Mampu menerapkan membuat aneka olahan gula (permen tradisional)
- Mampu menerapkan membuat kreasi permen coklat dan gula
Aktifitas Pembelajaran
-
Pertemuan 1 Konsep dasar olahan coklat atau Chocolate Confectionary -
Pertemuan 2 Sejarah perkembangan coklat -
Pertemuan 3 Konsep dasar olahan coklat atau Chocolate Confectionary -
Pertemuan 4 Cara melelehkan coklat (tempering) dan membuat permen coklat tanpa isi (layer marble & lollypop) -
Pertemuan 5 Berbagai jenis pengisi (filling) produk coklat -
Pertemuan 6 Cara membuat ganache dan permen coklat dengan isi (nougat truffle & praline) -
Pertemuan 7 Ujian Tengah Semester -
Pertemuan 8 Suhu pemanasan gula untuk sugar confectionary -
Pertemuan 9 Jenis olahan gula atau sugar confectionary. -
Pertemuan 10 Teknik pembuatan sugar confectionary. -
Pertemuan 11 Membuat aneka olahan gula (soft candy) -
Pertemuan 12 Membuat aneka olahan gula (jelly candy). -
Pertemuan 13 Membuat aneka olahan gula (hard candy). -
Pertemuan 14 Membuat aneka olahan gula (permen tradisional) -
Pertemuan 15 Membuat kreasi permen coklat dan gula -
Pertemuan 16 Ujian Akhir Semester
References
- Bundalnbiz. Membuat Aneka Kemasan untuk Usaha. Jakarta: PT. Gamedia Pustaka Utama.
- Christine France and Christine Mc.Fadden. 2012. The Chocolate Bible. Annes Publishing Ltd
- Greweling, Peter P. 2010. Chocolates & Confections. New Jersey: John Wiley and Sons.
- Nina Wanat. 2011. Sweet Confections. New York: LARK.
- Teubner, Christian. 1997. The Chocolate Bible. New York: Penguin Studio.
- Sutarjana, Julie. 2004. Penganan Klasik dari Gula. Jakarta: PT. Gamedia Pustaka Utama.
- Wilton. 2001. Candy Making, Beginner&rsquos Guide. Canada: Wilton Enterprices.
- Greweling, Peter P. 2007. Chocolates & Confections (Formula, Theory and Technique for The Artisan Confectioner). New Jersey: John Wiley and Sons.
Lecturer
Difficult Things About Education.
$75$10
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