Williamsyah Putra's Blog

hello guys this time I will continue the story from the previous blog where the title of my substitution research project is acc by the head of study program where tomorrow I have Hello guys welcome back so today I will discuss the final test which will be carried out on thursday 5 december 2019 at Balairung i Wayan Bendhi Poltekpar Makassar. In preparing for the Traditional Culinary Fest Celebes, we set up an organizational structure to determine the supervisor who will handle all the interests of the event. And this time I was given the responsibility to make a proposal with one of my colleagues andini suni, so from a few weeks before the event we had prepared our event proposal where we collected all kinds of menus and recipes, this proposal had to be completed 1 week before the event. I also forgot to help other friends to prepare decoration equipment. Celebes Traditional Culinary Fest event is an event with the theme of Sulawesi. As the name implies we decided that the c...

hello guys this time I will continue the story of the previous blog where the title of my substitution research project is acc by the head of study program where tomorrow I can begin to implement it where I take jackfruit seed flour as the main media for substitution in making cookies but later it will I developed not only in making cookies but I also want to apply it to making cakes such as cakes ok maybe that's all I can share about the progress of Rnd that I will do. thank you guys for reading even though I know nobody will read hahahah

Hayy guys this time on the last day of my research in this semester, but today I did not do any research because I compiled a resume from yesterday's research and today I also help with what will be prepared for the final test. maybe not many words can be conveyed at this time and the lack of opportunities please forgive that we have a long life and can meet again in the next electronic graffiti I say goodbye guys resign guyss

Hey guys, come back again, I'm not bored, yeah, I'm sharing my experience here. this time in the research progress I have entered stage two where I do a 50:50 composition of flour and jackfruit seed flour and also I make a second mixture as a comparison where this second mixture I use 70% composition in jackfruit seed flour and 30% in Wheat flour and the results can be quite surprising that in the second mixture of cookies to be hard and broken on the edges. it can be concluded that jackfruit seed flour cannot bind well so it becomes brittle but during the cooking process it turns hard. o guys maybe that's all

Hello guys, the day that has arrived has arrived where the flour that I have been waiting for from Jogja has come and today I am trying to align references with my mind to be able to do something that means from the activities that I do. So today I started for the first experiment where I used the composition of more flour flour wherein the flour alone was 70% and jackfruit seed flour was 30% of the use of the composition in being able to bind the texture to the dough and when printing the surface of the dough finer and binding is not found the existence of cracks on the edge of the dough considering jackfruit seed flour itself is a bit rough and does not bind well. sorry guys this time i can't give photos because i'm busy myself so forgot to document it.

Hello Gengs welcome back today is not as usual today I did not continue my research today me and my friends doing breafing for our events, we discussed about the menu that will be provided in our event, today we also divide groups and menus menu that will be made by each group [ok and will be held accountable at the event later. Although our event is still long but we are preparing everything from now on so that later we will not be troubled and our event can run smoothly, we also discuss decoration, but for the detailed menu issue I cannot discuss it because we are still waiting for our proposals in acc Pak ical, after we discussed about the event, we were ready to go home. We didn't forget we cleaned the lobby before going home. Thank you for reading my blog.

hello guys, back with me where even today I can't do activities that are so meaningful which is where I look for basic recipes that will serve as guidelines for conducting this research and also I want to make a resume in this RnD activity. but Sasya also waits for the flour that I ordered from Jogja which is jackfruit seed flour. maybe while waiting I will multiply the references that I will use in future research activities. ok guys maybe that's all I can share this time.

hello guys today where we should have done a trial for RnD. However, I am a little late which today I am still looking for references to this matter and I plan to use the substitution method which I will consult with our Head of Study Program mr. Musawantoro. hopefully at acc. so today that's all I can share because besides looking for references I didn't do anything meaningful so there's no need to say on this blog this time see you on next guys guys blog

Hello guys today is my last day of practice this week, so for today I and my team have left over the finishing of the mille crepes that we made yesterday. brown sugar. After that we photographed first, then we are ready to bring to the office to be seen and commented on by our lecturers. Next we have to save the mille crepes back to the chiller because mille crepes will be brought to the festival. Hello guys meet again, this is my first day of practice this week, as we approach the end of semester 5 we must prepare a research title for R&D. A few days ago we have collected journal references to the head of study program to be accredited so that we can continue our research to the trial phase As for the title of the research I propose is "Utilization of red bean milk into dangke" And thank God the title of research my tian in acc. So today we are informed that henceforth we have not practiced as usual anymore, but only focus on our respective research. In addition, w...

Hello guys today is my last day of practice this week, so for today I and my team have left over the finishing of the mille crepes that we made yesterday. brown sugar. After that, we took a photo first, then we were ready to bring it to the office to be seen and commented on by our lecturers. Then we had to save the mille crepes back to the chiller because the mille crepes would be brought to the festival. After everything is finished we clean the kitchen area again and we get directions before going home so this is my story for today, thank you.

Hello guys back on my blog again on this third day we will make mille crepes as I said on my blog before, two days ago we only made cassava and sticky rice fermentation which is commonly called tape, today we moved to mille crepes with local flavors such as cendol, attoro, pallu butung, katri sala, green banana, and barongko, my group and I got a job to make a miloro crepes with the attitude of Sikoro. Since yesterday I finished finishing my crepes dough today, the rest of my Sikoro finishing with a height of 7 cm and after that I began to melay slowly until the crepes setinnggi 7 cm we tidied the edges and then we put it in the chiller overnight so the purpose is to make the layer on the crepes better and more densely after we store it in the chiller we start cleaning the work area then general cleaning

hello guys this time I made a rolled omelette which was linked from but and thank God pak ical liked it and then we packed the packaging and then it was delivered to the lecturer to taste and then I returned to my large group my loobster group to make milles crepe with the menu " Sikaporo "Makassar's traditional food made modern. My group and I made it with the recipe that we got the Sikoro have some types of Sikoro whose eggs taste and there is a brown sugar Sikoro which is indeed the most traditional brown sugar Sikoro and therefore I and my group want to make a Sikoro brown sugar, etc. We immediately share the assignment and today we immediately layer and put it into the chiller so that tomorrow we only have to finish finishing, after we finish cleaning and ready to be ready for review, thank you

Hello guys welcome back, after making the fermeake poteng with the additional fermentation that I made last night my group finally returned to make appang parrangi, and when the process of roasting our fish was slightly inflated but it was the same as when the dumplings were released instead the dough came back down and sloped, I show my results to Pak ical and clearly still rejected we were told to make the rice 2 next week because our pots were finished so for the making of our floating we finished first we were instructed to make a modern meal with a variety of black sticky tapes that we made, first my group made the present day cheese cake cake making process of old ckup chese cake because the dough was made for 4 hours. My group made chese cake, with the batter still in my oven and my friend cleaned the work area first while a few minutes I returned to the oven to check my chese cake, after a few hours we removed the chese cake from the oven and we removed it from our mold w...

Hello guys welcome back, because the results from my bakpia yesterday were still not good today I made bakpia again with green bean filling, with the dough made yesterday I took it in the chiller then I made but apparently this dough was also not good enough and I went back to repeat with new dough and thank God the mixture is good so I pay attention to the dough when I want to close it so that when the dough is not opened, then I add the adonana and use it and the results I show to the pack ical and thank God my bakpia is accepted and I can go to the legit layer. My friends and I immediately prepared the material for the legit layer. And thank God for this legit layer, me and my group got lucky because by making the legit layer and I showed it to my legit layer, I was accepted and accepted, thank God after that, I started cleaning the work area while waiting for my friends to finish, I prepared and looked for bhan The rest is for the distribution of Friday's blessings tomorr...

Hello guys welcome back, because the results from my bakpia yesterday were still not good today I made bakpia again with green bean filling, with the dough made yesterday I took it in the chiller then I made but apparently this dough was also not good enough and I went back to repeat with new dough and thank God the mixture is good so I pay attention to the dough when I want to close it so that when the dough is not opened, then I add the adonana and use it and the results I show to the pack ical and thank God my bakpia is accepted and I can go to the legit layer. My friends and I immediately prepared the material for the legit layer. And thank God for this legit layer, me and my group got lucky because by making the legit layer and I showed it to my legit layer, I was accepted and accepted, thank God after that, I started cleaning the work area while waiting for my friends to finish, I prepared and looked for bhan The rest is for the distribution of Friday's blessings tomorr...

Hello guys welcome back On the first day of practice I had a chance to discuss Bakpia, and it turns out that today not only Bakpia was made, but also made Lapis Legit. For this reason, our lecturer divided 12 groups into two parts, odd groups made Bakpia, while even groups made Lapis Legit. Incidentally my group is an odd group. Fyi, this time the group is the same as the Croissant group of 3 people. My group gets bakpia is Chinese food. This food is made of flour with various variants as the time goes on, the filling of the bakpia is getting more modern, I make the bakpia and several times fail until I steer, my baklia mostly fail and don't crunch as a result. my friend chose to make bakpia tomorrow morning and looked for a new recipe. but I made a bakpia dough and kept the dough overnight in the chiller. Some of my friends have moved to the legit layer of the rest of my group who haven't moved because our bakpia is not ready. After that we cleaned and did general cl...

Hello guys welcome back, back to loobster as I said on my blog yesterday today we will do my loobster platter composition and my friend's theme comes early and immediately executes the loobter and memarinaid my loobster and some of my friends make hollandaise and bechamel. some of my friends make tacos as seasoning on the loobster. Then I continued to help my friend remove the loobster meat from the shell where the loobster shell is very hard when scissors after being cut into the scissors loobter and washed thoroughly and then given a taco as seasoning after that it was given bechamel and hollandaise then bake 15 minutes, while waiting for the loobster we make garlic rice, after 15 minutes the loobster is removed and toured until the shell of the loobster changes color then the loobster is moved onto the plate and garnished and then photographed as good and as cool as possible so we get the most likes, my loobster is called roasted "Loobster with Garlic Rice" we wa...

hi guys today is my middle test day in this fifth semester where in the mid test this time I, fais and asril were entrusted to handle the sandwich. and the three of us began to divide the task where Acril made toast bread, fais cut vegetables and I made meat fillings which this time we used chicken breast marinated with salt and pepper then on sous vide. in the mid this time we did not get a significant obstacle, but the name of the activity would not get anything smooth. and here we have a difference of opinion to set up in the rector but that can be overcome. because for the team we all want the best even though everything is not as perfect as expected. yahh what else can I do, this life isn't going to be as imagined and it's not as smooth as planned

Today we continued yesterday's preparations and made crepes dough and made crepes, finished cibay, banlur, chicken flakes and iced tea. After completing all we opened the restaurant to give away even free for those who did not get coupons can buy our products after closing we clean our place and clean the kitchen. Here is this documentation from my activities today:

Today I want to share my activities today in the kitchen, so today my group is preparing ingredients for the fast food menu tomorrow and this is a menu list for fast food chicken flakes, pislum (banana melt), cibay, crepes and ice tea today we only prepare ingredients for chicken flakes, pislum and cibay the rest or finishing will be done tomorrow including crepes and ice tea here is my photo of my activities today

Hello guys welcome back jadi hari saya akan membahas tentang final test yang akan dilakasnakan pada hari kamis 5 desember 2019 di Balairung i Wayan Bendhi Poltekpar Makassar.Dalam Menyiapkan Celebes Traditional Culinary Fest ini,Kami menyusun struktur organisasi utnuk menentukan supervisor yang akan menghandle semua kepentingan event. Dan kali ini saya di beri tanggung jawab untuk membuat proposal bersama satu rekan saya andini suni,jadi dari beberapa minggu seblum event kami sudah siapka proposal event kami dimana disitu kami mengumpulkan semua jenis menu dan resep, proposal ini harus selesai 1 minggu sebelum event.Tak lupa juga saya membantu teman teman yang lain untuk menyiapkan perlengkapan dekorasi. Event Celebes Traditional Culinary Fest merupakan event dengan tema Sulawesi.sesuai dengan namanya kami memutuskan konsep event ini terlihat lebih traditional mulai dari menu,dekorasi,hingga musik khas dari sulawesi selatan. Dua hari sebelum event dilaksanakan kami lebih ...

hayy guyss kali ini di hari terakhir saya pnelitian pada semester ini namun saya hari ini tidak melaukan penelitian karena saya menyusun resume dari penelitian hari kemarin dan saya hari ini juga ikut bantu bantu apa yang akan di persiapkan untuk final test. mungkin tidak banyak kata yang dapat disampaikan pada kesmpatan kali ini lebih dan kurangnya mohon di maafkan semoga kita  memiliki umur yang panjang dan dapat bertemu lagi pada coretan elektronik berikutnya saya pamit undur diri guyss.

hay guys kembali lagi nih, gak bosan-bosannya yah saya membagikan pengalaman saya disini. kali ini dalam progress peneitian saya sudah masuk pada tahap dua yang dimana saya melakukan komposisi 50:50 terhadaptepung terigu dan tepung biji nangka dan juga saya membuat adonan kedua sebagai pembanding dimana adonan kedua ini saya gunakan komposisi 70% pada tepung biji nangka dan 30% pada tepung terigu dan di dapat hasil yang cukup tidak mengejutkan dimana pada adonan kedua cookies menjadi keras dan pecah pada pinggirannya. dapat disimpulkan tepung biji nangka tidak dapat mengikat baik sehingga jadi rapuh namun saat proses pemasakan dia berubah menjadi keras. o guys mungkin itu saja dulu yaa

hallo guys hari yang di nanti pun telah tiba dimana tepung yang saya tunggu dari jogja telah datang dan hari ini saya mencoba untuk menyelarskan referensi dengan fikiran untuk dapat melakukan sesuatu yang berart dari kegiatan yang saya lakukan. jadi hari ini saya memulai unutk percobaan pertama di mana saya menggunakan kommposisi dari tempung terigu lebih banyak dimana tepung terigu sendiri  sebanyak 70% dan tepung biji nangka sebanyalk 30 %  dari penggunaan komposisi tersebut di dapat tekstur yang mengikat pada adonan dan pada saat melakukan pencetakan permukaan adonan lebih halus dan mengikat tidak di temukan adanya retak pada pinggir adonan mengingat tepung biji nangka sendiri sedikit kasar dan tidak mengikat dengan baik. maaf guys kali ini saya tidak dapat memberikan foto dikarenakan saya sibuk sendiri jadi lupa untuk mendokumentasikannya.

Hello Gengs welcome back hari ini tidak seperti biasanya hari ini saya tidak melanjutkan penelitian saya hari ini saya dan teman teman saya melaakukan breafing untuk acara event kami,kami membahas tentang menu yang akan di   sediakn di event kami,hari ini juga kami membagi kelompok dan menu menu yang akan di buat oleh setiap kelom[ok dan akan di pertanggung jawabkan di event nanti. Meskipun event kami masih lama tapi kami menyiapkan semuanya dari sekarang agar nantinya kami tidak kesusahan dan event kami bisa berjalan dengan lancar,kami juga membahas tentang dekorasi,tapi untuk masalah menu secara detailnya saya belum bisa memebicarakannya karna kami juga masih menunggu propasal kami di acc oleh pak ical,setlah kami membahas tentang event,kami biarsiap siap untuk pulang tak lupa kami membersihkan lobby sebelum pulang terimakasih telah membaca blog saya.

hello guys kembali lagi bersama saya dimana hari ini pun saya tidak dapat melakukan kegiatan yang begitu berarti yang dimana saya mencari resepi dasar yang akan menjadi pedoman dalam melakukan kegiatan penelitian ini dan juga saya ingin membuat resume dalam kegiatan RnD ini. namun sasya juga menunggu datangnya  tepung yang saya pesan dari jogja yaitu tepung biji nangka. mungkin sembari menunggu saya akan memperbanyak referensi yang akan saya gunakan dalam kegiatan penelitian nantinya. ok guys mungkin hanya itu yang dapat saya bagikan kali ini.

hello guys kali ini saya akan melanjutkan kisah dari  blog sebelumnya dimana judul dari project penelitian subtitusi saya di acc oleh kepala prodi yang dimana besok saya sudah mulai bisa untuk memlaksanakannya yang dimana saya mengambil tepung biji nangka sebagai media utama peng subsitusi dalam pembuatan cookies nammun nanti akan saya kembangkan tidak hanya dalam pembuatan cookie namun saya juga ingin mengaplikasikannya pada pebuatan kue basah seperti cake ok mungkin itu saja yang dapat saya bagikan mengenai kemajuan dari  Rnd yang akan saya lakukan. thank you guys udah membaca walau saya tau gak bakal ada yang membaca hahahah

hello guys hari ini dimana kammi seharusnya sudah melakukan uji coba untuk RnD. namun, saya agak terlambat yang dimana hari ini saya masih mencari referensi untuk hal tersbut dan saya berencana untuk menggunakan metode subtitusi yang dimana akan saya konsultasikan kepada kepala prodi kami pak musawantoro. semoga saja di acc . jadi hari ini hanya itu yang bisa saya bagikan karena selain mencari referensi saya tidak melakukan sesuatu yang berarti jadi tidak perlu lah untuk di sampaikan pada blog kali ini see  you on next blog  guysss.

Hello guys bertemu lagi,ini adalah hari pertama saya praktek di minggu ini,karena semakin mndekati akhir semester 5 kami harus memepersiapkan judul penelitian untuk R & D.Beberapa hari yang lalu kami sudah mengumpulkan referensi jurnal kepada kepala prodi untuk di acc agar kami bisa melanjutkan penelitian ke tahap uji coba.Adapun judul penelitian yang say ajukan adalah "Pemanfaatan susu kacang merah menjadi dangke"Dan alhamdulillah judul penelitian saya di acc. Jadi hari ini kami diberitahukan bahwa untuk selanjutnya kami sudah tidak melakukan praktek seperti biasaya lagi,Melainkan hanya fokus kepada penelitian kami masing masing.Selain itu kami juga disruh untk membuat resume yang membhas tentang tabel uji coba bahan bahan yang digunkan dan responden dari dosen serta hasil akhir atau kesimpulan dari produk kami dan akan dikumpulkan pada hari jumat jam 08.00 pagi. jadi hari ini kami belum melakukan uji coba tetapi di tugaskan untuk membaca referensi mengenai jud...

Hello guys hari ini adalah hari terakhir saya praktek di minggu ini,jadi untuk hari ini saya dan tim saya sisa finishing mille crepes yang sudah kami buat kemarin.kami menegeluarkan mille crepes dari chiller dan kami rapihkan kembali lalau kami garnish dengan saus gula merah dan taburan gula merah.Setelah itu kami foto terlebih dahulu lalau kami siap siap untuk membawa ke dalam office untuk dilihat dan diberi komentar oleh dosen kami.Selanjutnya kami harus menyimpan mille crepes kembali kedalm chiller karena mille crepes akan di bawa ke festival. Setelah semuanya selesai kami kembali membersihkan area dapur dan lami mendapatkan arahan sebelum pulang jadi inilah cerita sya untuk hari ini terimakasih.

Hello guys kembali lagi di blog saya pada hari ketiga ini kami akan memebuat mille crepes seperti yang saya bilang di blog saya sebelumnya diaman di dua hari kemarin kami hanya membuat produk dari singkong dan fermentasi ketan yang biasa disebut tape,hari ini kami pindah ke mille crepes dengan rasa penutup lokal seperti rasa cendol,sikaporo,pallu butung,katri sala ,pisang ijo ,dan barongko,saya dan kelompok saya mendapatkan pekerjaan untuk membuat mille crepes rasa sikaporo. Berhubung kemarin saya sudah ,menyelesaikan adonan crepes hari ini saya sisa finishing sikaporo saya dengan tinggi 7 cm dan setelah itu saya mulai melayer pelan pelan hingga crepes setinnggi 7 cm kami rapihkan pinggirannya lalu kami simpan di chiller semalaman ini tujuannya agar layer pada crepes lebih bagus dan lebih padat setelah kami simpan dalam chiller kami mulai memebersihan area kerja lalu general cleaning.

Hello guys welcome back Di hari pertama praktik saya sempat membahas mengenai Bakpia, dan ternyata hari ini bukan hanya Bakpia saja yang dibuat, tapi juga membuat Lapis Legit. Untuk itu, dosen kami membagi 12 kelompok menjadi dua bagian, kelompok ganjil membuat Bakpia, sedangkan kelompok genap membuat Lapis Legit. Kebetulan kelompok saya adalah kelompok ganjil. Fyi, kelompok kali ini sama seperti kelompok Croissant yang terdiri atas 3 orang. Kelompok saya mendapatkan bakpia adalah makanan tionghoa atau cina makanan ini terbuat dari tepung dengan berbagai variant seiring berjalannya waktu isian bakpia semakin moderen,saya membuat bakpia dan beberapa kali gagal hingga saya menyarah,baklia saya kebanyakan gagal dan tidak kriuk alhasil.kami disruh mengulang saya dan teman saya memilih membuat bakpia besok pagi dan mencari resep baru.tapi saya membuat adonan bakpia dan menyimpan adonan semalaman di dalam chiller. Beberapa teman saya sudah pindah ke lapis legit sisa kelompok saya y...