Lab Test 6

For this experiment, we do the same thing but we try to eat the pasta with Oregano sauce. We still make the Pasta Berulam to improve our skill making the Pasta Berulam. We have get the right taste for the Pasta Berulam and we found out the taste that we want which is delicious and magnificent taste. For this experiment we dry the dough for about 5 minutes only in room temperature. So, enjoy the picture.. :)

Pasta dough:

• flour - 250gm
• eggs - 5 no. of
• salt - 2 tablespoon
• virgin oil - 2 tablespoon

Ulam:

• ulam raja - 1 punch
• ulam pegaga - 1 punch
• ulam semangi - 1 punch
• daun pudina - 1 punch
• daun gajus - 1 punch
• daun kesum - 1 punch

Sauce:

• virgin oil - 50 ml
• apple vineger - 50 ml
• fresh oregano - 30 gm
• mix salad - 1 packet

Chicken:

• chicken boneless - 500 gm
• apple vineger - 30 ml
• virgin oil - 30 ml
• salt - to taste
  

- We prepare all the ingredients to make the dough.


- We chopped all the Ulam.


-The ingredients for making the dough.


- We put the eggs into the bowl.


- we put the flour and we mix it with the eggs.


-We put the ulam that have been chopped into the bowl and mix it together with the flour and eggs.






make it until its become dough.






-We dry it about 5 minutes in room temperature.


- We separate the dough into 50 gm each.




- We use the 'Pasta Maker' to make the pasta into pasta fettucini.




- We boil it.


- After we boil it, we put into the boil and mix it with virgin oil and apple vineger.


-Lastly we serve it with the mix salad and chicken boneless.


-This is the ingredient to cook the chicken boneless. First, we add the virgin oil, apple vineger and salt into the bowl. mix it with the chicken boneless. Let it about 15 minutes then put in the oven and baked it about 20 minutes. Lastly serve it with the pasta.


Result:
-We found out that we over boil the pasta. We taught that the pasta same like the pasta out there which we have to boil it about 15-30 minutes but we are doing our home made pasta so the ingredients doesn't same so we have to boil our pasta just 5 minutes only. Other than that the pasta taste is alright and we dont have to change the ingredients. This Pasta Berulam suitable to eat with Oregano Sauce because we still can taste the Pasta Berulam. Overall, we satisfied with this experiment. We hope our beloved lecturer Miss Nina Marlini bt. Idrus will satisfied with our experiment for this product. :)

Lab test 5

This is our second experiment about our product which is Pasta Berulam. For this experiment we added and remove some ingredient.

Pasta dough:

· Flour – 500gm

· Eggs – 5 no. of

· Salt – 2 tablespoon

Ulam:

· Ulam raja – 1 punch

· Ulam pegaga – 1 punch

· Ulam semangin – 1 punch

· Daun pudina – 1 punch

· Daun kesum – 1 punch

· Daun parsley – 1 punch

-The ingredient to make the dough.


-We chopped all the ulam.


-We put the flour, egg and all the ulam into the bowl and make it dough.












-This is pasta fettucini.

Result:

After we make this experiment, we found out that the result is the dough is be. the dough is not oily and liquefying. The ulam is enough but we have to put it more into the dough so that the taste of the ulam is tasted. We try to dry it under the sun and its doesn't works because our pasta dry and become crispy. So, next week we can try to make the sauce.

p/s-sorry miss,we dont have enough picture to display here.. :)

Lab test 4

For this week class, we have to make experiment on our own product which is Pasta Berulam. We have submit our proposal about 3 product from us to Miss Nina and she was satisfied with our idea on Pasta Berulam. So, we have to make experiment on our product. This experiment include what type of ingredient that we have to use to make it delicious and magnificent taste.

So, this is our first experiment for today.

Ingredient,

Pasta dough:

• flour - 250gm
• eggs - 5 no. of
• salt - 2 tablespoon
• virgin oil - 2 tablespoon

Ulam:

• ulam raja - 1 punch
• ulam pegaga - 1 punch
• ulam semangi - 1 punch
• daun pudina - 1 punch
• daun gajus - 1 punch
• daun kesum - 1 punch

-We chopped all the Ulam.


-We put the flour and eggs little by little with the ulam.


-we mix it until it becomes dough.











-Then, we use Pasta Maker to make the dough become pasta.




-We put it on the tray and dry it.

Result:
-After we make this experiment, we found out that the dough is not be. This is because we use oil and the eggs is more than the flour so the dough is like oily and liquefying. Then the ulam is not enough so the pasta is just taste like original taste. So, the conclusion is our Pasta Berulam have to added and remove some ingredients to make the taste delicious and magnificent taste.

lab test 3

For our lab test 3, we have to make a fruit leather test by using a pineapple added with sugar and pineapple added with honey.

TREATMENT BY USING A SUGAR

For first experiment, we add sugar into the pineapple and blend it by using a Roboccop Blender. After that we put the pineapple that has been blend into the tray and make it thin. Actually it must been baked about 7 to 8 hours but then our lecturer ask us to baked it about 4 hours.


-we cut the pineapple into triangle.


-we put the pineapple into the bowl.


-we add sugar into the bowl.


-we put the pineapple that has been added with the sugar into the Roboccop Blender.


-We blend it about 1 minute.




-Then, we put the pineapple that has been bland into the tray.


-we make it thin.


-After baked it about 4 hours,it become sticky and sweet.

Treatment By Using a Sugar.

Color - yellow and gold.
Flavor - sweet.
Tenderness - sticky.
Texture - sandy.



Then, we make our second experiment which is Pineapple added with honey. The procedure is same with the first experiment just we change the sugar with honey.


-We cut the pineapple into triangle.


-We put it into the bowl and dry it with the tissue.


-We add the honey into the bowl.


-Then, we put the pineapple into the Roboccop Blender.


-After that, we put it into the tray.


-Then, we make it thin.


-Lastly baked it about 4 hours and here the result.

Treatment By Using a Honey.
Color - yellow and dark brown
Flavor - bitter
Tenderness - crispy
Texture - sandy