Buku Produksi Hasil Perkebunan Kelas 11 SMK

SMK Kelas 11

Buku Produksi Hasil Perkebunan Kelas 11 SMK
Kelas 11
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Penerbit Direktorat Pembinaan Sekolah Menengah Kejuruan
Tahun 2014
Baca Online Beli di Shopee

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Materi Produksi Hasil Perkebunan

KATA PENGANTAR ................................ ................................ ................................ ................................ ..... i
DAFTAR ISI ................................ ................................ ................................ ................................ .................... ii
DAFTAR GAMBAR ................................ ................................ ................................ ................................ ...... iv
DAFTAR TABEL ................................ ................................ ................................ ................................ .......... ix
PETA KEDUDUKAN BAHAN AJAR ................................ ................................ ................................ ....... xi
GLOSARIUM ................................ ................................ ................................ ................................ ............... xii

I. PENDAHULUAN ................................ ................................ ................................ ................................ .. 1
A. Deskripsi ................................ ................................ ................................ ................................ ........ 1
B. Prasyarat ................................ ................................ ................................ ................................ ....... 1
C. Petunjuk Penggunaan ................................ ................................ ................................ .............. 2
D. Tujuan Akhir ................................ ................................ ................................ ................................ 3
E. Kompetensi Inti Dan Kompetensi Dasar ................................ ................................ ........... 4
F. Cek Kemampuan Awal ................................ ................................ ................................ ............. 5

II. PEMBELAJARAN ................................ ................................ ................................ ................................ ..... 7
Kegiatan Pembelajaran 1. Pengolahan H asil Perkebunan Tanaman Rempah Dan
Bahan Penyegar ................................ ................................ ................................ ................................ .. 7
A. Deskripsi ................................ ................................ ................................ ................................ ........ 7
B. Kegiatan Belajar ................................ ................................ ................................ ......................... 7
1. Tujuan Pembelajaran ................................ ................................ ................................ .......... 7
2. Uraian Materi ................................ ................................ ................................ .......................... 8
3. Tugas ................................ ................................ ................................ ................................ ..... 107
4. Lembar Refleksi ................................ ................................ ................................ ................ 114
5. Tes Formatif ................................ ................................ ................................ ....................... 115
C. Penilaian ................................ ................................ ................................ ................................ ...115

Kegiatan Pembelajaran 2 . Pengolahan Hasil Perkebunan Tahunan .......................... 126
A. Deskripsi ................................ ................................ ................................ ................................ ...126
B. Kegiatan Belajar ................................ ................................ ................................ .................... 126
1. Tujuan Pembelajaran ................................ ................................ ................................ ..... 126
2. Uraian Materi ................................ ................................ ................................ ..................... 127
3. Tugas ................................ ................................ ................................ ................................ ..... 226
4. Refleksi ................................ ................................ ................................ ................................ .229
5. Tes Formatif ................................ ................................ ................................ ....................... 230
C. Penilaian ................................ ................................ ................................ ................................ ...230

Kegiatan Pembelajaran 3 Pengemasan Produk Hasil Perkebunan ............................ 240
A. Deskripsi ................................ ................................ ................................ ................................ ...240
B. Keg iatan Belajar ................................ ................................ ................................ .................... 240
1. Tujuan Pembelajaran ................................ ................................ ................................ ..... 240
2. Uraian Materi ................................ ................................ ................................ ..................... 240
3. Tugas ................................ ................................ ................................ ................................ ..... 277
4. Refleksi ................................ ................................ ................................ ................................ .278
5. Tes Formatif ................................ ................................ ................................ ....................... 279
C. Penilaian ................................ ................................ ................................ ................................ ...279

III. PENUTUP ................................ ................................ ................................ ................................ ............ 289
DAFTAR PUSTAKA ................................ ................................ ................................ ................................ 290
DAFTAR GAMBAR

Gambar 1. Rimpang Jahe ................................ ................................ ................................ ....................... 12
Gambar 2. Rimpang Kunyit ................................ ................................ ................................ .................. 13
Gambar 3. Kencur ................................ ................................ ................................ ................................ .... 14
Gambar 4. Rimpang Temulawak ................................ ................................ ................................ ........ 15
Gambar 5. Rimpang Lengkuas ................................ ................................ ................................ ............ 17
Gambar 6. Bunga Cengkeh ................................ ................................ ................................ .................... 17
Gambar 7. Buah Pala ................................ ................................ ................................ ............................... 18
Gambar 8. Rumah Pengering ................................ ................................ ................................ ............... 21
Gambar 9. Alur Proses Pem buatan Simplisia ................................ ................................ ................ 22
Gambar 10. Alur Proses Pembuatan Jahe Instan ................................ ................................ ......... 25
Gambar 11. oleoresin dari bahan jahe emprit ................................ ................................ .............. 27
Gambar 12. Struktur Buah Kopi ................................ ................................ ................................ ......... 29
Gambar 13. biji kopi arabica dan kopi robusta ................................ ................................ ............ 30
Gambar 14. biji kakao mulia dan kakao lindak ................................ ................................ ............ 31
Gambar 15. Mesin pulper ................................ ................................ ................................ ...................... 34
Gambar 16. Mesin vis pulper ................................ ................................ ................................ ................ 35
Gambar 17. Alat pengering kopi ................................ ................................ ................................ ........ 36
Gambar 18. Alat pengupas kulit ari ................................ ................................ ................................ .. 37
Gambar 19 . Mesin sortasi kopi (anekamesin.com ) ................................ ................................ .... 37
Gambar 20. Mesin penyangrai ................................ ................................ ................................ ............ 38
Gambar 21. Mesin pencampur tipe hexagonal ................................ ................................ ............. 39
Gambar 22. Mesin penggiling ................................ ................................ ................................ .............. 40
Gambar 23. perubahan warna daging buah kopi muda ke tua ................................ .............. 42
Gambar 24. Alur Proses Pengolahan Kopi Cara Basah dan Cara Kering ............................ 43
Gambar 25. Bagian -bagian kopi setelah proses pengupasan ................................ ................. 45
Gambar 26. Bak fermentasi kopi (cybex.deptan.go.id) ................................ ............................. 46
Gambar 27. pengeringan kopi menggunakan sinar matahari ................................ ................ 49
Gambar 28. pengemasan kopi menggunakan karung goni ................................ ..................... 57
Gambar 29. cara penggudangan kopi yang tepat untuk menjaga kualitas kopi .............. 58
Gambar 30. Macam -macam hasil penyangraian kopi ................................ ................................ . 62
Gambar 31. Grafik perbandingan rendemen sangrai dengan tingkat penyangraian ... 63
Gambar 32. hasil penggilingan kopi berdasarkan tingkat kehalusan ................................ 65
Gambar 33. pengemasan kopi bubuk menggunakan jar gelas ................................ .............. 66
Gambar 34 . Mesin pemecah kakao ................................ ................................ ................................ .. 70
Gambar 35. Kotak fermentasi kakao ................................ ................................ ............................... 71
Gambar 36. Alat pengering kakao ................................ ................................ ................................ .... 72
Gambar 37. Alat pengukur kadar air/ Digimost ................................ ................................ ........... 72
Gambar 38. Alat sortasi/ grader kakao ................................ ................................ ........................... 73
Gambar 39. Mesin penyangrai kakao ................................ ................................ .............................. 74
Gambar 40. Mesin pemisah kulit kakao ................................ ................................ .......................... 75
Gambar 41. Mesin pemasta kakao ................................ ................................ ................................ .... 75
Gambar 42. Mesin pengempa kakao ................................ ................................ ................................ 76
Gambar 43. Mesin pembubuk kakao ................................ ................................ ............................... 77
Gambar 44. Alur Proses Pengolahan Primer Cara Sime Cadbury dan Konvensional .... 78
Gambar 45. Alur Proses Pengolahan Sekunder ................................ ................................ ............ 87
Gambar 46. Bagian dari Pucuk T eh ................................ ................................ ................................ .. 94
Gambar 47. proses penimbangan daun teh ................................ ................................ ................... 95
Gambar 48. Pelayuan Pucuk ................................ ................................ ................................ ............... 95
Gambar 49. Proses penggilingan teh ................................ ................................ ................................ 97
Gambar 50. Alur proses pembuatan Teh hitam ................................ ................................ ........... 99
Gambar 51. fermentasi pada teh ................................ ................................ ................................ ...... 100
Gambar 52. proses pengeringan teh ................................ ................................ ............................... 101
Gambar 53. Macam -macam penggolongan mutu teh hitam ................................ ................. 103
Gambar 54. teh yang telah dikemas dan siap dipasarkan ................................ ...................... 104
Gambar 55. latek sebagai hasil dari tanaman karet ................................ ................................ .128
Gambar 56. buah vanili siap panen ................................ ................................ ................................ .131
Gambar 57. Morfologi kelapa sawit ................................ ................................ ................................ 137
Gamb ar 58. Macam -macam buah sawit berdasarkan tingkat kematangannya ............. 138
Gambar 59. Macam -macam jenis kelapa sawit ................................ ................................ .......... 139
Gambar 60. Pem anenan buah jambu mete ................................ ................................ .................. 140
Gambar 61. Alat penggiling karet ................................ ................................ ................................ .... 148
Gambar 62. Alur proses pembuatan karet sheet ................................ ................................ ........ 148
Gambar 63. metrolac untuk mengukur kadar karet kering ................................ .................. 149
Gambar 64. Pembekuan/koagulasi lateks ................................ ................................ ................... 152
Gambar 65. Proses penggilingan sheet ................................ ................................ .......................... 153
Gambar 66. Proses pengasapan sheet ................................ ................................ ............................ 154
Gambar 67. penggolongan she et berdasarkan warna ................................ ............................. 157
Gambar 68. pengepakan RSS ................................ ................................ ................................ ............. 158
Gambar 69. proses pelayuan dengan cara pencelupan ................................ ........................... 162
Gambar 70. proses pelayuan dengan cara penggoresan ................................ ........................ 162
Gambar 71. Pemeraman vanilli menggunakan kotak kayu ................................ ................... 163
Gambar 72. peti untuk penyimpanan buah vanili selama 2 -3 bulan ................................ .166
Gambar 73. proses maserasi pada buah vanili ................................ ................................ ........... 167
Gambar 74. ektraksi vanili dengan metode perkolasi ................................ .............................. 168
Gambar 75. Pohon Industri Kelapa ................................ ................................ ................................ .171
Gambar 76. Penjemuran kopra ................................ ................................ ................................ ........ 172
Gambar 77. Pengeringan kopra menggunakan asap ................................ ............................... 173
Gambar 78. urutan proses pembuatan minyak kelapa cara tradisional .......................... 180
Gambar 79. Proses pembuatan minyak kelapa murni ................................ ............................ 181
Gambar 80. Alur proses pembuatan gula kelapa ................................ ................................ ....... 186
Gambar 81. Proses penyaringan nira kelapa untuk menghilangkan kotoran ............... 186
Gambar 82. Proses pemanasa nira kelapa ................................ ................................ ................... 187
Gambar 83. Reaksi pencoklatan sebagai indika tor akhir proses pemasakan nira ....... 188
Gambar 84. Pencetakan gula kelapa ................................ ................................ ............................... 189
Gambar 85. Pengemasan gula merah ................................ ................................ ............................. 189
Gambar 86. Alur proses pengolahan minyak sawit secara tradisional ............................. 191
Gambar 87. Alur proses pengolahan minyak sawit ................................ ................................ ..193
Gambar 88. Jembatan timbang ................................ ................................ ................................ ......... 194
Gambar 89. Loading Ramp ................................ ................................ ................................ ................. 195
Gambar 90. Macam -macam kelapa sawit berdasarkan tingkat kematangan ................. 198
Gambar 91. horizontal sterilizer ................................ ................................ ................................ ....... 198
Gambar 92. Mesin thresher ................................ ................................ ................................ ............... 199
Gambar 93. Mesin Digester untuk pencacahan daging buah ................................ ............... 200
Gambar 94. Alat pressing digunakan untuk memperoleh minyak kasar ......................... 201
Gambar 95. Screening Getar untuk memisahkan minyak sawit dan kotoran ................ 203
Gambar 96. Crude Oil Tank sebagai tempat penampungan sementara ........................... 204
Gambar 97. Continuous Settling Tank ................................ ................................ ............................ 206
Gambar 98. oil pu rifier ................................ ................................ ................................ ........................ 207
Gambar 99. Alur pengolahan kacang mete proses dingin dan proses panas ................. 211
Gambar 100. kacang mete ................................ ................................ ................................ .................. 214
Gambar 101. Mesin Kacip Ceklok ................................ ................................ ................................ .... 217
Gambar 102. proses sortasi kacang mete ................................ ................................ ..................... 220
Gambar 103. penggolongan kualitas kacang mete berdasarkan keutuhannya ............. 221
Gambar 104. Pengemasan kacang mete ................................ ................................ ....................... 222
Gambar 105. kar ung goni ................................ ................................ ................................ ................... 248
Gambar 106. kemasan teh berbahan kayu ................................ ................................ ................... 248
Gambar 107. drum untuk mengemas minyak curah ................................ ............................... 249
Gambar 108. aluminium foil sebagai bahan pengemas ................................ .......................... 250
Gambar 109. kemasan botol gelas ................................ ................................ ................................ ...252
Gambar 110. Kertas glasin ................................ ................................ ................................ ................. 263
Gambar 111. Kertas lilin ................................ ................................ ................................ ..................... 264
Gambar 112. Mesin cup sealer ................................ ................................ ................................ .......... 270
Gambar 113. Hand sealer ................................ ................................ ................................ .................... 270
Gambar 114. Mesin Standing Pouch ................................ ................................ ............................... 271
Gambar 115. Vacuum sealer ................................ ................................ ................................ ............... 272
Gambar 116. kemasan teh ................................ ................................ ................................ .................. 273
Gambar 117. Pengemasan simplisia menggunakan kantong plastik ................................ .273
Gambar 118. Pengemasan olahan rempah instan menggunakan aluminium foil . ....... 274
Gambar 119. Aneka kemasan Kopi ................................ ................................ ................................ .275
Gambar 120. Macam -macam kemasan minyak kelapa sawit ................................ ............... 276

DAFTAR TABEL

Tabel 1 . Contoh rempah -rempah berdasarkan asal dari bagian pohon ............................. 11
Tabel 2 . Standar mutu oleoresin jahe ................................ ................................ ............................... 28
Tabel 3 . Persyaratan umum biji kopi beras adalah : ................................ ................................ .. 52
Tabel 4 . Mutu Ukuran Biji Kopi Pengolahan kering ................................ ................................ .. 53
Tabel 5 . Mutu Ukuran Biji Kopi Pengolahan basah ................................ ................................ ... 54
Tabel 6 . Mutu Ukuran Biji Kopi Arabica ................................ ................................ ......................... 54
Tabel 7 . Mutu kopi berdasarkan jumlah keping biji ................................ ................................ ... 55
Tabel 8 . Syarat Penggolo ngan Mutu Kopi Robusta dan Arabica ................................ ........... 55
Tabel 9 . Penentuan Besarnya Nilai Cacat Mutu Kopi ................................ ................................ . 56
Tabel 10 . Pengendalian proses untuk m enghasilkan mutu kopi beras yang baik. ........ 67
Tabel 11 . Pengawasan proses untuk menghasilkan mutu kopi bubuk yang baik. ......... 69
Tabel 12 . Cara fermentasi berdasarkan wadah/media yang dipergunakan .................... 82
Tabel 13 . Syarat umum biji kakao ................................ ................................ ................................ ..... 91
Tabel 14 . Syarat khusus biji kakao ................................ ................................ ................................ ... 92
Tabel 15 . Kand ungan bahan dalam lateks segar dan lateks yang dikeringka n ............. 129
Tabel 16 . Komposisi kimia buah vanili ................................ ................................ ........................ 132
Tabel 17 . Pengelompokan buah vanili berdasarkan pajang buah ................................ ...... 133
Tabel 18 . Komposis bagian dari buah kelapa ................................ ................................ ............. 134
Tabel 19 . Komposisi daging buah pada berbagai tingkat umur ................................ .......... 135
Tabel 20 . K omposisi bahan nira ................................ ................................ ................................ ...... 136
Tabel 21 . Karakteristik kelapa sawit jenis Dura, Psifera, dan Tenera .............................. 139
Tabel 22 . Proses pengasapan dengan pengaturan ruang pengasapan yang ideal ....... 154
Tabel 23 . klasifikasi mutu karet RSS ................................ ................................ .............................. 155
Tabel 24 . Persyaratan kuantitatif olahan karet ................................ ................................ ......... 160
Tabel 25 . Syarat umum vanili kering ................................ ................................ ............................. 169
Tabel 26 . S yarat khusus vanili kering ................................ ................................ ............................ 169
Tabel 27 . P enentu kualitas kopra ................................ ................................ ................................ .... 176
Tabel 28 . Mutu kopra berdasarkan SNI Mixed Copra ................................ ............................. 176
Tabel 29 . Jenis atau kelas mutu Kopra dalam perdagangan di beberapa negara ......... 177
Tabel 30 . S tandar mutu minyak goreng berdasarkan SNI 3741 -1995 ............................. 184
Tabel 31 . Fraksi tandan buah segar kelapa sawit ................................ ................................ ..... 194
Tabel 32 . Syarat mutu minyak kelapa sawit ................................ ................................ ............... 209
Tabel 33 . S tandar biji mete gelondong ................................ ................................ .......................... 224
Tabel 34 . S tandar mutu kacang mete Indonesia ................................ ................................ ........ 224
Tabel 35 . S tandar kualitas mutu biji kacang mete di Indonesia ................................ .......... 225
Tabel 36 . Karakteristik plastik pengemas ................................ ................................ .................... 261
Tabel 37 . Contoh jenis kemasan pada bahan penyegar ................................ .......................... 275