modul produk cake.docx

1

PENDAHULUAN A. Deskripsi Patiseri merupakan Ilmu yang mempelajari dasar pengetahuan bahan dasar/utama untuk membuat roti-kue, nutrisi dan gizi, teknik pembuatan dan pengolahan berbagai macam roti-kue hingga menjadi produk bercita rasa tinggi, serta teknik penyajiannya secara benar dan higienis. Diajarkan oleh para pengajar yang profesional dan berpengalaman di bidang patiseri. Didukung dengan Peralatan dengan standar industri, program keahlian patiseri sangat cocok untuk individu yang hendak berkarya di bidang patiseri. Salah satu mata pelajaran pada program keahlian patiseri adalah Produk Cake. Pada mata pelajaran produk cake membahas tentang Produk cake, gateaux dan torten, bahan penghias cake, desain cake, dan menghias cake. B. Prasyarat Sebelum mempelajari modul ini, siswa telah menguasai tentang Teknik Memasak, Teknik Boga Dasar, dan Pengetahuan Bahan Makanan karena materi tersebut merupakan materi yang dibutuhkan untuk menguasai modul ini. C. Petunjuk Penggunaan Penggunaan Modul 1. Petunjuk bagi siswa Modul ini di susun untuk belajar secara mandiri sesuai dengan kurikulum 2013, yaitu siswa melakukan pengamatan, menalar, bertanya, dan melakukan. Untuk itu dalam menggunakan modul ini, maka: a. Siswa diharapkan membaca dan memahami dengan baik. Bila diperlukan, siswa menambahkan referensi lain dari internet. b. Siswa berani melakukan menguji kemampuan pemahamannya. c. Siswa mampu melakukan diskusi dengan teman lainnya untuk mencari tahu materi yang dipelajarinya. d. Siswa aktif bertanya bila ada materi yang tidak bisa dipecahkan bersama-sama dengan temannya. e. Siswa dinyatakan LULUS jika mampu mencapai nilai KKM 75.

1

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2

2. Petunjuk bagi guru Guru sebagai pendamping siswa di kelas, diharapkan: a. Guru mampu mengarahkan siswa untuk memahami materi dan meningkatkan kreativitas siswa mengembangkan kemampuannya. b. Guru memberikan tugas-tugas yang berkaitan dengan materi. c. Untuk

mengecek menge cek

memberikan

kemampuan

soal-soal

dalam

siswa, modul

guru gur u

ataupun

diharapkan diharapk an

mampu

mengembangkannya

sebagai bahan evaluasi. d. Guru menjadi motivator dan membantu memberikan arahan jika siswa mengalami kesulitan atau bertanya. D. Tujuan Akhir Penyusunan modul Produk Cake ini diharapkan dapat membantu siswa dalam mempelajari cake dengan lebih mudah dan mencapai hasil belajar yang baik serta siswa mampu memahami kompetensi dan mengaplikasikan mengaplikas ikan materi yang diajarkan dalam kehidupan sehari-hari. E. Cek Kemampuan

Sebelum mempelajari materi pada modul ini, berilah tanda cek list (√) pada kolom  Ya   Ya  atau Tidak  Tidak  untuk mengetahui sejauh mana pengetahuan tentang kompetensi modul yang akan dipelajari: No

Pertanyaan

Ya

1

 Apakah anda mengetahui mengetahui tentang tentang dasardasar dalam pengolahan?

2

 Apakah

anda

mengetahui mengetahui

bahan-bahan bahan-bahan

yang

digunakan dalam mengolah Produk Cake? 3

 Apakah anda bisa menuliskan bahan-bahan bahan-bahan yang digunakan dalam memasak?

Tidak

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3

Produk Cake Kompetensi Dasar

Kompetensi Inti

1. Produk cake, gateaux dan torten

1.1 Mensyukuri karunia Tuhan Yang Maha Esa, melalui pengembangan berbagai keterampilan mengolah dan menyajikan produk cake sebagai tindakan pengamalan menurut agama yang dianutnya. 2.1.

Memiliki motivasi internal dan

menunjukkan rasa ingin tahu dalam pembelajaran mengolah dan menyajikan produk cake 2.2.

Menunjukkan perilaku ilmiah

(jujur , disiplin, tanggung jawab, peduli, santun, ramah lingkungan, gotong royong) dalam melakukan pembelajaran sebagai bagian dari sikap professional 2.3.

Menunjukan perilaku cinta

damai dan toleransi dalam membangun kerjasama dan tanggungjawab dalam implementasi sikap kerja 3.1. Menganalisis cake, gateaux dan torten 1) Membuat ’”cake, gateaux dan torten

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4

I.

Rencana Pembelajaran Kompetensi Inti KI 1.

Menghayati

dan

mengamalkan

ajaran agama yang

dianutnya. KI 2.

Mengembangkan perilaku (jujur,disiplin, (jujur, disiplin, tanggung jawab, peduli, santun, ramah lingkungan, gotong royong, kerjasama, cinta damai, responsive dan proaktif) dan menunjukkan sikap sebagai bagian dari solusi atas berbagai permasalahan bangsa dalam berinteraksi secara efektif dengan lingkungan social dan alam serta dalam menempatkan diri sebagai cerminan bangsa dalam pergaulan dunia

KI 3

Memahami, menerapkan dan menganalisis

pengetahuan

factual, konseptual, dan procedural berdasarkan rasa ingin tahunya tentang ilmu pengetahuan, teknologi, seni, budaya, dan humaniora dalam wawasan kemanusiaan, kebangsaan, kenegaraan, dan peradaban terkait penyebab phenomena dan kejadian dalam bidang kerja yang spesifik untuk memecahkan masalahMendeskripsikan pengertian, jenis, karakteristik, jenis dan fungsi bahan untuk cake KI 4

Mengolah, menalar, dan menyaji dalam ranah konkret dan ranah abstrak terkait dengan pengembangan dari yang dipelajarinya di sekolah secara mandiri, bertindak secara efektif dan kreatif dan mampu melaksanakan tugas spesifik di bawah pengawasan langsung

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5

Kompetensi Dasar 1.1 Menghayati dan mengamalkan ajaran agama yang dianutnya 2.1 Memiliki motivasi internal dan menunjukkan rasa ingin tahu dalam pembelajaran mengolah dan menyajikan produk cake 2.2 Menunjukkan perilaku ilmiah (jujur , disiplin, tanggung jawab, peduli, santun, ramah lingkungan, gotong royong) dalam melakukan pembelajaran sebagai bagian dari sikap professional 2.3 Menunjukan perilaku cinta damai dan toleransi dalam membangun kerjasama dan tanggung jawab dalam implementasi sikap kerja 3.2. Menganalisis cake, gateaux dan torten. 4.2. Membuat cake, gateaux dan torten. II.

Kegiatan Pembelajaran Tujuan pembelajaran Setelah mempelajari modul Produk cake diharapkan: 1. Siswa mampu menjelaskan pengertian cake dengan tepat. 2. Siswa mampu mengelompokkan jenis-jenis cake dengan tepat. 3. Siswa mampu membedakan bahan yang digunakan untuk pembuatan cake dengan baik. 4.

Siswa

mampu

menggunakan

alat-alat

yang

digunakan

untuk

pembuatan cake dengan benar. 5. Siswa mampu menjelaskan langkah-langkah teknik pencampuran pada pembuatan cake dengan tepat.

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6

Uraian Materi CAKE A. PENGERTIAN CAKE. Cake

merupakan adonan panggang dengan bahan dasar tepung

terigu, gula, telur dan lemak. Selain itu juga cake dapat dibuat dengan menambahkan shortening,

bahan

susu,

dan

tambahan bahan

yaitu

garam,

penambah

bahan

aroma.

pengembang,

Bahan-bahan

ini

dikombinasikan untuk menghasilkan remah yang halus, tekstur yang empuk, warna menarik, dan aroma yang menarik. Istilah cake di Prancis digunakan beberapa jenis cake yang kaya akan buah-buahan. Sedangkan di Inggris dan  Amerika, cake menunjukkan menunjukkan sesuatu yang lebih umum dan jenis gateaux (sponge cake, iced cake, chocolate cake, Christmas cake ) termasuk cake.

Gambar 1. Berbagai Jenis Cake

Perbandingan bahan baku cake berbeda, tergantung dari jenis cake yang dibuat. Kualitas cake itu sendiri tergantung dari bahan yang digunakan. Bahan yang digunakan memiliki kualitas yang tinggi, proses pencampuran adonan dan pembuatannya dilakukan dengan benar, serta lama pembakaran dan temperaturnya tepat.

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7

B. JENIS-JENIS CAKE. Menurut Ukuran, bentuk, dan bahan dasar yang digunakan Cake  Cake  dapat

dibedakan menjadi “ Small Cakes“, “Large Cake“, dan “Gateaux & Torten “. 1. Small Cakes Yang termasuk dalam kelompok ini adalah : French Pastries, Cookies, Petit Four   dan sebagainya, dimana produk-produk tersebut dapat dibuat dan dihias secara individu dengan ukuran relatif kecil. 2. Large Cake Istilah large cake  cake  ini memberikan pengertian kue-kue yang relatif agak besar yang termasuk didalamnya seperti Pie, English Fruit Cake, Pound Cake atau Cake atau Butter Cake. Cake. 3. Gateaux & Torten Kedua istilah ini diambil dari bahasa perancis dan jerman yaitu kue-kue yang dibuat dan dihias secara khusus dan biasanya dijual pada akhir pekan atau pada acara-acara khusus. Pada umumnya produk ini terbuat dari bolu, ditutup pasta almond kemudian almond  kemudian dikombinasikan dengan cream serta aroma tertentu, kemudian dihias dengan coklat atau bahan lainnya serta dikemas dengan rapi dan menarik. Gateaux & Torten merupakan

media

bagi

para

pembuat

kue

professional

untuk

mengaplikasikan kemampuan rasa seni menghias kue yang dapat disampaikan

kepada

para

pembeli

secara

khusus

atau

kepada

masyarakat umum secara luas. Para ibu rumah tangga lebih mengenal

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8

1. Butter type cake. Komposisinya adalah telur, tepung dan susu untuk membentuk struktur dan agak banyak persentase lemaknya. Sedangkan volume diperoleh dari penggunaan baking powder . Contoh cake dari jenis adonan ini adalah butter cake, cake,  pound cake, layer cake, fruit cake. Pound Cake adalah Cake adalah jenis butter cake tradisional Inggris. Pertama kali diciptakan seorang ibu dengan perbandingan bahan: 1 pound tepung, 1 pound telur, 1 pound mentega, dan 1 pound gula. Meski sudah banyak dimodifikasi, cirinya tetap yaitu semua bahan beratnya sama. Butter type cake  cake   diawali dengan pengocokan mentega hingga putih dan lembut lalu masukkan telur satu persatu sambil terus dikocok. Hasilnya adalah cake yang padat dengan memiliki remah agak kasar. Untuk mengurangi kepadatannya, putih telur dapat dikocok terpisah. Untuk mendapatkan cake yang baik diperlukan keseimbangan bahan yang tepat antara struktur pembentuk, pelembut, pengembang dan pelembab pada cake, hal ini dapat dilihat pada Tabel 1. Tabel 1. Keseimbangan Bahan Dalam Cake Pembentuk struktur (pengeras)

Tepung terigu, putih telur, dan susu bubuk

Pelembut

Gula, lemak, kuning telur

dan

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9

Tabel 2. Batasan penggunaan bahan pada  pound cake cake Bahan % Tepung Terigu 100 Gula 87 Lemak 80 Telur 50 Garam 1 Cairan 0 Baking powder 4 Flavor 1,5 Sumber: Gisslen (2009: 976) Dalam proses pengadukan mencampur bahan digunakan teknik mengaduk dari bawah ke atas, bukan arah memutar. Dengan cara yang tepat, adonan lebih cepat tercampur rata. Juga adonan yang sudah mengembang dengan baik. Putih telur dikocok saat sebelum terigu bagian terakhir masuk ke adonan supaya adonan tidak sempat mencair.

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10

2. F oam type cake. Prinsipnya tergantung dari pengembangan dan denaturasi dari protein telur untuk menghasilkan struktur cake dan volume akhir cake. Dari telur yang digunakan, foam type cake  cake   dapat dibedakan kembali menjadi, meringue atau angel food cake, yang hanya menggunakan putih telur, sponge type cake, cake , menggunakan telur utuh atau kuning telur atau kombinasi dari keduanya.  Angel food cake  cake  di Indonesia lebih populer sebagai cake Putih Telur.  Aromanya tawar karena hanya memakai putih telur dan gula yang lebih banyak. Agar lebih kaya rasa cake bisa diberi frosting seperti selai atau saus dan buah.

Gambar 2. Foam Type Cake

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11

Wadah pengocok telur direndam pada wadah lain yang berisi air hangat selama pengocokan telur berlangsung hingga telur terasa hangat. Hasilnya adalah cake yang ringan dan halus. Tabel 3. Batasan penggunaan bahan pada foam type cake Bahan

% Terigu 100 Gula 100 Garam 1,5 Telur 150 Lemak cair 33 Baking powder 3 Emulsifier 3 Flavor 0,5 Sumber: Gisslen (2009: 979)

 3. C hiffo hi ffon n Type Cake. C ake. Chiffon Type Cake merupakan Cake  merupakan kombinasi dari Butter Type Cake dengan Cake  dengan foam type cake. Cake yang sangat ringan dan halus teksturnya. Cake ini mengandalkan putih telur yang dikocok kaku agar adonan mengembang tinggi. Lemak yang digunakan adalah minyak sayur.

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12

Proses pencampuran putih telur dengan adonan tepung sangat menentukan tekstur kue. Sebaiknya dengan teknik aduk balik dan benarbenar rata sampai tak ada bercak putih

yang terlihat. Setelah kue

dikeluarkan dari oven harus diletakkan terbalik dan tetap berada dalam Loyang hingga benar-benar dingin. Tabel 4. Batasan penggunaan bahan Chiffon type cake. cake . Bahan Terigu Gula Garam Kuning telur Baking powder Minyak  Air Flavor Putih telur Cream of tartar Gula 2

% 100 80 2,5 50 5 50 75 2 100 0,5 50

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13

halus. Pemutihan membantu tepung lebih mudah menerima gula, air, dan lemak. Nilai pH tepung berkisar 5,2. 3) Terigu protein sedang; bila ingin membuat cake dengan struktur yang kuat misalnya Fruit Cake. Cake. b. Gula Fungsi gula dalam pembuatan cake adalah : 1) Menghaluskan crumb 2) Memberi rasa manis 3) Membantu aerasi 4) Menjaga kelembaban 5) Memberi warna pada kulit 6) Melembutkan crumb

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14

kadar gula terlalu banyak dalam adonan maka cake akan jatuh karena terlalu empuk/struktur kue tidak kuat dibagian tengahnya. c. Telur  Telur merupakan bahan utama dalam pembuatan cake terutama cake. Telur bersama tepung membentuk kerangka atau struktur (proteinnya) cake, selain itu telur juga memberikan kelembaban (mengandung 75% air dan 25% solid ) sehingga cake menjadi empuk, memberikan aroma, penambah rasa, peningkatan gizi, pengembangan atau peningkatan volume serta mempengaruhi warna dari cake. Lecitin dalam kuning telur mempunyai daya emulsi sedangkan lutein dapat membangkitkan warna pada hasil produk. Telur yang digunakan adalah telur yang segar (pH 7  –  7,5), tidak dalam kondisi dingin, tidak rusak/pecah sebelum dipakai. Sebelum digunakan telur harus dikocok terlebih dahulu.

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15

 jenis lemak yang digunakan digunakan dalam pembuatan pembuatan cake yakni mentega, mentega, margarine, shortening, dan vegetable oil   yang khusus digunakan untuk chiffon cake. cake. Mentega mempunyai sifat emulsi water in oil  dan   dan terdiri dari lemak susu atau butter fat  bersama  bersama dengan gumpalan, gula, susu, garam mineral serta 14% air. Suhu optimum mentega berkisar 18-24 0C. Aroma yang harum, daya creaming dan emulsi rendah. Mentega mengandung 80-81% lemak susu, 14% air dengan titik leleh 33-35 0C Mentega termasuk yang paling baik untuk pembakaran dari sudut rasa. Volume yang dihasilkan lebih rendah serta butiran lebih kasar bila dibandingkan dengan lemak yang memiliki daya pengkreman lebih baik. Margarine, komposisinya hampir sama dengan mentega tetapi kurang untuk memberikan rasa dibanding mentega. Margarine memiliki daya pengkreman yang cukup baik, aroma tidak seharum mentega mengandung 80-90% lemak, kadar air 16% air dan titik leleh 37-42 0C.

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16

dalam adonan. Selain itu garam memegang peranan penting dalam menimbulkan warna kerak. 3) Air  Air berfungsi sebagai pelarut, dan berpengaruh berpengaruh pada kepadatan adonan. Air juga dapat mengembangkan protein dalam tepung yang bertindak menahan gas dari baking powder. 1) Bahan pengembang. Jenis bahan pengembang: a) Baking powder Baking powder   merupakan bahan pengembang yang umum digunakan pada cake. Baking powder   berfungsi sebagai agen aerasi/pengembang , memperbaiki

untuk

memperbaiki

“ eating

quality ”,

warna crumb (lebih cerah). Baking powder

biasanya bereaksi pada saat pengocokkan dan akan bereaksi cepat apabila dipanaskan hingga 40-50 0C.

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17

Bila pH adonan rendah, maka cake: 1) Volume turun 2) Crumb rapat 3) Keras b) Baking soda Baking soda bereaksi apabila dipanaskan, atau dicampur dengan asam (baik dingin atau panas). Komposisi baking soda adalah terdiri dari sodium bikarbonat (NaHCO3) dan bahan

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18

D. ALAT YANG DIGUNAKAN DALAM PEMBUATAN CAKE Peralatan Pembuatan Cake 1. Mixer/Alat Pengaduk 2.

Ballon Wish

3. Alat Pembagi Adonan (Dough Divider) 4.  Timbangan 5. Sendok ukur 6. Rubber Spatulla

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19

E. METODE PENCAMPURAN CAKE. Metode pencampuran dalam pembuatan cake berbeda berdasarkan  jenis cakenya, cakenya, dalam satu jenis cake ada beberapa metode dalam pencampuran cake. Berikut ini akan dijelaskan metode pencampuran cake berdasarkan jenis cakenya, tahapan pembuatan cake dapat dilihat di bawah ini : 1. B utter utter C ake/P ke/P ound C ake Pada pound cake metode pencampurannya ada 4 macam yaitu :

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20

(air atau susu cair), masukkan paling akhir. Setelah pembuatan adonan selesai kemudian dimasukkan kedalam cetakan. Hal-hal yang perlu diperhatikan dalam metode ini: 1) Bersifat plastis.  Apabila menggunakan menggunakan kombinasi lemak, mentega, dan margarin, atau lemak yang kurang mampu menahan udara, sebaiknya bahan itu dipisahkan. Suhu lemak berkisar 30 0C. Apabila suhunya terlalu dingin

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21

dikeluarkan beberapa menit sebelum penggunaan. Suhu yang ideal adalah sama dengan suhu kamar. Telur yang sudah dikocok dimasukkan kedalam adonan harus dilakukan sedikit demi sedikit dan perlahan-lahan. Pencampuran yang dilaksanakan dengan baik akan mengakibatkan sel-sel udara menyebar dalam seluruh adonan. Bila kocokan telur dingin maka lemak akan menggumpal menjadi bola-bola kecil yang dilapisi oleh telur. Reaksi ini dikenal dengan istilah curdling (pembekuan adonan). Adonan yang dingin

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22

panas, beberapa menit dan kemudian ditiriskan. Penyeduhan tidak boleh

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23

Hal-hal yang perlu diperhatikan dalam metode ini :

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24

yang dibuat dari gandum lunak (soft). Bila adonan sudah tercampur rata,

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25

Untuk lebih jelasnya teknik pembuatan sponge cake adalah sebagai

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26

F. KESALAHAN DALAM PEMBUATAN CAKE

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