How to Make Satay Padang

Satay padang

Sate Tongue one of the food was also very tasty and much demand. The salesman was more scattered in various cities in Indonesia. Sate Padang has a distinctive flavor, the savory spicy salted, and put on beef, chicken satay madura different from sweet savory. Let's try to make it yourself.

1 kg of beef tongue. First dip hot water, Kerik, and wash

1.5 liters of water

2 bay leaves turmeric

1 stalk lemongrass, crushed

3 cm acid kandis

1 tea spoon of salt

3 cm laos, crushed

5 lime leaves

20 skewers

In the Mix:

27 grams of rice flour

1.5 tablespoons of corn starch

Blend:

9 curly red chilies

1 teaspoon coriander powder

0.5 teaspoon pepper

1 teaspoon curry powder

2 cm turmeric

2 cm ginger

¼ teaspoon cumin

5 shallots

2 tablespoons cooking oil

Steps to make:

Boiled beef tongue along the spice paste, turmeric, galangal, lime leaves, lemon grass, tamarind kandis, salt until soft tongue.

Cut the size of the tongue to taste. Leave the water.

1 Puncture contents 5 -7 pieces, according to taste. Roasted on a fire while inverted and smeared with oil until cooked and fragrant.

Heat the broth aloe, add 450 ml of water, boil the mixture fill the rice and sago flour and seasonings, stir well and after thickens. Lift.

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Make Fried Cassava Its Tasteful and Crispy

Companions on this occasion I will share Simple Recipes to Make-Tela Tela Yams Savory and Crisp. Snacks of course you know this one? Tela-tela we often hear is practical snacks made from cassava. Usually sold around the villages and towns. The price starts from 2 thousand to 5 thousand, depending on demand. Well here I'll give you the recipe so you can make it yourself at home. Recipe makes it quite simple, you know.

Recipes to Make-Tela Tela Yams Savory and Crisp

Material :

Manioc (cassava), peeled and cut into the size of a finger

Tela-tela seasoning (I use seasoning Antaka) For the flavors to taste.

Cooking oil

How to make tela-tela:

Steamed first cassava that have been cut until tender. If it is soft, chill in advance so as not destroyed when removed.

Heat oil and fry the cassava that had been steamed until crisp and creamy.

Remove and drain, then sprinkle with herbs antaka and crane fly until well blended.

Tela-tela ready to serve.

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Traditional Cake West Sumatra

1.Cake cone

This is a cake that is a traditional cake made of a mixture of rice flour, coconut milk, brown sugar, salt and water. Judging from the material alone is very easy to find, as well as how to make it. How to make it sufficiently dissolve brown sugar until melted, then filtered so that dirt does not go into the dough. Mixed with rice flour and a pinch of salt. As for the prints of made of banana leaves are shaped in ways that minimize conical. Then enter dough that has been mixed earlier in the prints of which will steamed until cooked. How easy the way of making :)

2. Karak kaliang

Souvenir this one do not let you miss. If you visit New York City, you can easily find it. Karak kaliang is a traditional cake made from potato flour. Potato flour obtained from processed cassava yam which is then selected and shredded. Then the potato flour mixed with spices such as turmeric, garlic, pepper, salt and other complementary seasonings. Karak dough kaliang printed to resemble a figure eight (8)

3. Nuts Tojin

Who is not familiar with the food this one. Snacks that must exist in every Eid Eid is considered very easy to cultivate. Tojin beans. It was a tasty and crunchy fried peanuts due mixed with fried onions, and do not forget a little chopped celery which has also been previously frie

4. Arai Pinang

One more typical cakes and always available in each Eid is Arai Pinang. Each visiting Bukittinggi certainly do not forget to buy this cake as souvenirs. It was a tasty, crunchy, and flavorful coconut oil, make people who tasted become addicted. Raw material manufacturer is very simple, namely rice flour, salt, and whiting. As well as the manufacturing process, it is very easy. Roasted rice flour and sprinkled with a little salt and do not forget whiting in order to feel more crispy. Once the dough is ready, then the dough is formed into a round. As for the print order can be flattened using a fork. Do not forget, shortly after in print, spread with coconut oil to make a cake perfumed, savory and crunchy.

5. Wajik

In addition to the typical cake of West Sumatra, Diamonds are also found in various regions in Indonesia. The main base material is sticky rice,while supporting a variety of materials, making his name was also different. The term diamond better known in Central Java, while in West Sumatra itself known with Puluik Manih or Pulut Manis. As in Blitar for example, is known to Wajik Kletik. Kletik diamond has a unique wrap namely corn husks.,.

6. Cake Sapik

A cake that is similar to cake Semprong but has a different shape. The difference, Cake Sapik folded, while Cake Semprong in rolls. Because when removed from the mold clamped roasting then folded. Sapik cake made from rice flour, sugar, milk and eggs, and do not miss the cinnamon powder. How to make it very simple. After all the dough is well blended, then be printed pour batter into the mold grills. When the dough has turned into a golden yellow color, it has been the pastry dough that is ready to be lifted. When still hot cake that is folded and stapled. That is why it is called Cake cake Sapik. In addition, there is also a cake is made from rice Sapik Sipulut Black. So the cake color became dark brown.

7. Sala Fish

Food was round like this but not given a meatball soup, fried until it is dry, so the material makes it suitable for a snack. Sala Fish , if interpreted into Indonesian became Sala Fish. Sala Fish derived from Pariaman, very easy to get, especially on the market or recreation areas. Usually the foods are made from rice flour is presented in place to sell Lontong Vegetable, because it is very well suited to eat. The savory rice cake sauce mixed with leather kriuh Sala makes Fish slightly salty vegetable cake tasted delicious eaten.

8. Pinyaram

Similar to a cake dripping Betawi, but in West Sumatra called Pinyaram. If a visitor to the Tier, Wood Plant, Payakumbuh and closely spaced area between Padang and Bukittinggi, then we can easily find it. Made from glutinous rice flour mixed with palm sugar or granulated sugar, then fried using cooking pots once used as a template. There are two types of pinyaram, namely black and white pinyaram. A matter of taste, just the same, equally sweet. Because black pinyaram made from palm sugar, while the white pinyaram made from sugar. Pinyaram usually served in special events, such as Eid and weddings. But if you want to make pinyaram as a souvenir, the seller usually packaged in clear plastic wrap. 1 package containing 10 to 15 pieces pinyaram

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9. Skin Crackers

Crackers skin, as it is called if interpreted to Indonesian. Crackers typical West Sumatra is very much sold on the Upper Market Bukittinggi. In addition to the many fans, crackers jangek also pass through a series of processing stages that much anyway. Crackers are made from cowhide or buffalo leather must pass through several treatment processes, ranging from boiling skin is then heated over the fire in order to make the fur is lost, until drying in the sun for approximately 2 to 3 days. skin crackers ready for frying. Jangek crackers delicious eaten together with Sate or Lontong Vegetables. Efficacy jangek cracker is able to heal the ulcer patients, because it is very good for digestion. As a souvenir, jangek crackers can be purchased in a state still raw or processed like chips and crackers Skin sense Balado jangek cheese flavor.

10. Crackers Sanjai

Crackers Sanjai, fruit typical savory hand Bukittin

He is expert souvenirs Bukittinggi. Crackers Sanjai. Food this one shall serve as a souvenir.Crackers Sanjai  made from cassava sliced ​​length, which is then fried in hot oil, then smeared with chilli sauce which definitely makes you sweat. Sanjai name itself comes from the name of an area located in the village Manggih in Bukittinggi. Almost the entire local population derive their life from this Sanjai crackers process. The form was varied, there is the form of sticks. Sanjai the stick-shaped crackers have long texture,adult minimum length index. Then there is also Keripik Sanjay shaped dice, commonly known as the Dakak-dakak.

11. Galamai
Galamai is a traditional cake West Sumetara made of glutinous rice flour mixed with brown sugar and coconut milk. If in West Sumatra, known as Galamai, in other areas, especially in Java, these foods are commonly called Dodo. Chewy texture and shiny and feels soft on the tongue makes this cake is very popular, especially children. Galamai always be mandatory in every wedding cake in West Sumatra.

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Uniquely delicacy Fish Stew Recipe Acid Padeh Cob, tilapia, meat

Your lover based processed fish? If the answer is yes would have been very familiar with the processed fish fried with assorted sauces or chili. It also must have been very familiar with a dish of grilled fish. Bored with fish-based processed-that's it? If yes then we can try to taste the fish

spicy sour meat

spicy sour tilapia fish

sour spicy tuna

processed based on this one.

Uniquely delicacy Fish Stew Recipe Acid Padeh Cob

For lovers of processed fish, sour fish curry recipe padeh this cob we can make the right choice of dishes. Culinary preparations this one has a taste that is arguably unique in that it combines the flavors of savory, sour and spicy. Surely it would be very fitting to eat during the day because of its freshness. Curious about the taste? Here is the complete list of the materials required and the stages of manufacture to help us make it yourself at home:

Ingredients:

500 gr tuna

3 tablespoons lime juice

Enough water

Enough oil for frying

Seasoning ingredients:

2 knuckles crushed ginger

3 pieces kandis acid or if it is difficult to be replaced with vegetable starfruit

3 lime leaves

3 bay leaves

2 grains of cardamom

2download the white lemongrass then pounded

1 sheet turmeric leaf and shredded

Smooth flavor ingredients:

8 spring onions

5 cloves garlic

300 gr minced chili

2 pieces of hazelnut

2 knuckles ginger

Salt to taste

Stages of manufacture:

1. First start by preparing fish cob. Clean the fish and then do not forget to get rid of the gills in order not bitter. Give the lemon juice and then set aside.

2. Prepare a frying pan and heat the oil. Enter the spices and then fry until fragrant. After the fragrance wafted then we can add the water. Cook until the water boils and thickens the sauce into new cob fish enter.

3. In the process of cooking the fish, do not forget to turn down the flame so that the fish can be cooked perfectly and the marinade is absorbed. Cook until the water is shrinking and then lift.

4. Prepare a serving bowl and sour curry tuna padeh ready to be served along with a plate of warm white rice.

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Rendang Padang

Who does not know rendang? Rendang is meat dishes typical of Padang, West Sumatra. Generally, it feels a little spicy, most easily found in the diner / restaurant field. Not complete it if you eat in the restaurant field have not tasted Rendang.

Characteristic of origin Payakumbuh rendang is blackish brown color and a dry seasoning to taste very delicious. To achieve a blackish brown color and the dry seasoning rendang, rendang cooked long enough that at least 12 jam.The longer rendang cooked then the taste will be more delicious. When rendang is not exhausted in a day, can be reheated in order not stale, while it's still going to be maintained.

Material:

1 kg of beef topside

2 bay leaves turmeric

4 segments lemongrass

15 LBR and lime leaves

4 bay leaves

2-3 slices of sour kandis

4 pieces of coconut milk from coconuts (so 2 ​​liters), or 3 (200 ml) coconut water ready +

salt to taste

Ground spices

200 grams of red pepper curls

10 grains of cayenne pepper

100 gr onion

1 tbsp coriander roasted

5 cm galangal

50 gr hazelnut

7 cloves garlic

1 whole nutmeg

1 tbsp curry ready-made

How to cook

Take 2 tablespoons of ground spices and coat the meat with the spices, let stand for 1-2 hours

Cook the remaining ingredients until boil and fragrant coconut milk, meat and sour enter kandis.

Cook and hold while maintained so as not to break the coconut milk until the meat is tender and dried herbs and black-colored. Serve

Tips:

Sometimes the meat was destroyed because the long cooking process. To avoid it after the meat is tender, remove from heat and dry seasonings, then re-enter the meat and cook until everything is black.

Wearing a ready-made coconut milk is more practical and not easily broken, but it feels less savory.

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Silek Birth Minang

Minang Silek births occur at the same time as the birth of Minangkabau itself. Silek established by Datuak Marajo length of Padang Panjang and Datuak Bandaharo Kayo of Pariangan. Length of thought Datuak Marajo and Datuak Bandaharo that was born three original law, namely: 1. Legal Simumbang Jatuah 2. Legal Sigamak - Gamak 3. Legal Silamo - Third Lamo these laws became the legal standard for both Datuak (Datuak Perpatiah Nan Sabatang and Datuak Katumanggungan), called called "Bajanjang Naiak Batanggo Down". At that time Datuak Suri Dirajo creating self-defense science known as "Silek". Previously, Datuak Suri Dirajo inherit martial arts (not Silek) of the father Cati Said and Sultan Maharajo Dirajo Clever, self defense knowledge inherited by his father called "Gayuang". [IMG] Gayuang is a martial art that is used to fight or to beat his rival, while Gayuang consists of two kinds. Gayuang Physical and Mental Gayuang.What is meant by "Gayuang Born" (physical Gayuang) kicked by three legs to kill enemies, or better known as "Duo Long Finger" (two fingers Measurement). And the target is around the neck (Adam's apple), navel, and both upper legs or genitals. This target has been a major source of creation Silek. Wind Gayuang Science (Mental) are fighting techniques to defeat an opponent with the power source mentality to three important goals in the body. Heart, lymph nodes and liver. There are also other mental combat, it is not called "Gayuang" because it used some instrument or other media. Science shapes can vary. Sijundai, Tinggam, Sewai, Parmayo and so on.

Science is still kept by the parents Minangkabau until now known as savings science (Panaruahan). In addition to "Gayuang science" which is owned by Suri Datuak Dirajo, he also inherited a self-defense science of four followers of Sultan Maharajo Dirajo namely Kuciang Siam, Tiger Campo, Kambiang Forest and Anjiang Mualim.

Kuciang Kuciang Siam Siam was Followers Sultan Maharajo Dirajo called Ko-Chin originating from Siam now called Thailand (Thailand). Ko-Chin respected for its self-defense science represent the movement of cats and is also characteristic of cats.

Campo Campo tiger tiger or tiger Campa, was a follower of Sultan Maharajo Dirajo coming from Cambodia and the name was respected for its self-defense science really artificial movement of tigers.

Kambiang Kambiang Forest Forest, whose real name Kan-Bin, is a martial arts expert of Cambay in northern Malabar, from the movement of his defense seupa movement goat, he was honored with the name Kambiang Forest.

Anjiang Mualim Mualim Anjiang Known as the science of self-defense and fighting strategy to defeat rivals by imitating the movement of the dog. His real name is An-Jin, who comes from the south Hindi or Persian and Mualim word here means navigator. Suri Datuak Dirajo for all the science legacy it is one with different results from the original. Science is now known as Silek primary (original Silek), once known as wards Silek Tuo (Silek Lama).

Silek development Silek development begins with the development of Minangkabau land itself. Minangkabau land development due Pariangan breeding population at that time. Sultan Maharajo Dirajo ordered his followers to lead a mission team in development in that region. At that time the groups led by:

Tiger Campo assigned to bring the group to Luhak Agam

Forest Kambiang assigned to stay Luhak Limapuluh

Siam Kuciang directed to the area Lasi

Anjiang Mualim bring the group to the seacoast region.

As the construction area there is also the development of education "Silek" Minangkabau. His name is no longer Silek Tuo Silek primary, but this time varies based on the name of the region (region) and teachers. Just like Silek Tiger Campo, Kambiang Forest, Anjiang Mualim, Kuciang Siam, there is also Silek are developed in accordance with regional development as Silek Pakiah Rabun, Silek Lintau, Silek Inyiak Uban, Silek Starlak, Batu Mandi, Kumango, Silek Pauah, and so on. Besides Silek, Minangkabau always follow the development of the region (region) and science. In principle, the Minangkabau Silek source comes from a single source made by Datuak Suri Dirajo. And the development of the Minangkabau region becomes larger expressed in history that the east is the region Minangkabau old Malay (Melayu old) in northern Sriwijaya. It is powered by a Buddhist priest, I'Tsing way home to China on a trip to India in 671. The most interesting thing for a while I'Tsing is a journey into the regional capital "Mo - Lo - Yoe" (Malay) situated in the valley Time and rivers Kampar Kampar at noon where he had stopped on his own shadow, which means it is located below the equator. In addition to the development of Minangkabau Silek which have been developed as well as the development of new areas, as has been mentioned previously that the assignment of a team to develop the area by Datuak Suri Dirajo and Datuak Baduo Nan (Nan Perpatiah Datuak Sabatang and Datuak Katumanggungan) Silek science Minangkabau has varied.

Silek science Tiger Campo As was mentioned earlier that Tiger Campo is the commander who led the team to the area Luhak Agam. Because familiar with the Minangkabau society in Agam, son of Luhak Agam called tiger. "Tiger Campo" also teaches Silek Tuo (Silek original) to a generation that is predominantly characterized by imitation tiger movement of his native region.

Silek science Kuciang Siam

In addition to science Silek Minangkabau developed in Canduang Lasi by Kuciang Siam from generation to generation. Generally still Silek Tuo (Silek old), but basically the dominant movement with the movement of the cat, as a pet home for protection against rats. Movement cats are very gentle and quiet but dangerous if caught by it. When we feel ourselves in is destroyed, the first fall is his leg and would not be well, such as not touching the ground. In Silek movement, no movement called "Jatuah Kuciang" means falling down like a cat.

Silek Kambiang Forest Science Kan-Bin or Kambiang Forest originating from northern Malabar Cambay also inherited science or Silek Tuo primary Silek by Datuak Suri Dirajo. Kambiang science developed in the area of ​​Forest Silek Luhak Fifty Cities, the characteristics of this kind act more Silek using hand movements in addition, it also uses the head and foot hit an unexpected junction by an opponent.

Silek science Anjiang Mualim Mualim dog originating from the southern Persian Hindi or Gujarati develop science Silek Overseas Coastal (overseas territories). When we take for granted the existence of the Bukit Barisan (mountains) stretches from North to South West East, and from the central government to the South could see ethnic mountains starting from Angkola, Mandailing, Minangkabau, Lebong, Rawas, Pasaman, Mount Merapi, Mount Seblat, mountain Kaba and Mount Dempo, as well as river flows and goes into this estuary east coast of Sumatra. This is an area where An-Jin led to the development of foreign regions and growing community. This kind used Silek movement and defense battles in the form of a circle.

Silek primary (Silek Tuo) Silek Lama belongs Datuak gayuang Science Suri Dirajo and combination with three types Silek above, are creating Silek varied types of self-defense of the Land Bases (South India). Capturing this kind is called Silek so Silek Tigo step (step three Silek) or Silek primary rather than named Silek Tuo, is basically the main source of the most famous Gayuang or targeted "Duo Sajangka Jari"

Target

Target (target) is to teach students (Children pupil) of Silek. There are several ways or some of the requirements that must be done in advance in accordance with the "Alua jo Patuik", including bloody on target with chicken blood. Silek based education "Tau in Garak jo Garik" (understand gestures) that requires awareness and a solid decision as advice as follows:

Know overshadowed kato up

Tunggua know kamanaruang

Dirantiang know kamalantiang

Alun bakilek alah bakalam

This means:

Know what is being said

Know what dangers

Know what will hurt

Think deeply before an action

Terms to be "Pandeka" (Swordsman) is aware of Garak jo Garik (objectives and actions). Garak in Minangkabau not mean action, this means a goal or gesture. Or it can be said in feeling, while Garik means of actions that can be seen so it can be avoided, stopped, arrested or locked. The influence of customary law is so strong in the Minangkabau which really helps in the formation of the soul Swordsman Minangkabau such as:

Which bajanjang batanggo down naiak

Batatah babarih, jauah buliah ditunjuakkan

Dakek buliah dipacikkan, cancang mamampeh

Ndak lapuak rain deck, follow the back deck paneh

Which mean:

- Yours

- Full of confidence

- Honesty

- Loyalty

Silek and development of Islam After Islam spread rapidly in soil Minangkabau, Silek development forward quickly adapted to the teachings of Islam. Silek cross to the development of Negeri Sembilan (Malaysia). This can be evidenced by the Minangkabau people first arrived in Negeri Sembilan, Datuak King Tok Series, and made a village called Kampung worries, followed by Datuak King of Natural Pangulu Bandaharo Datuak family and lived in the village of Sungai Layang. In the next period followed by Sutan Sumaniak and Johan Greatness and settles in Sand Mountain, and thus also Datuak Putiah and Sari Lamak which eventually settles in Series Waiting. The first king who ruled in Malacca first is the King Malewar (1773 - 1795) and from here we can compare that knowledge Silek of the Malay who said their knowledge about Silek "Art Gayong" (Gayuang) came from Minangkabau, which has been changed in accordance with time and regions.

After the development of Islamic Silek Reform During the collapse of Minangkabau Kingdom there are also reforms in science Silek Minangkabau. Islam (Shiite), which was developed in 1150. Minangkabau three young pilgrim returning from Mecca in 1803, to reform Islam, which has a chance to see chaos in Minangkabau. Three Haji it is:

Haji Miskin of luhak Masjid Tanah Datar who was in his homeland Smart Brush

Haji Piobang of luhak Fifty Cities

Haji Sumaniak of luhak Agam

The three men returned to Minangkabau for Islamic Reform purposes, of Shiites into Wahabi beliefs. In this reform era, the trio helped by five young people who have studied Islam in depth. They are Tuanku Nan Renceh of Kamang, Tuanku Nan Tuo of Cangkiang, Malin Putiah in Aia Adieu, my lord Pamansiang and Peto Syarif in Bonjol otherwise known as Imam Bonjol. They are, in fact, better known by the name "Tiger Nan Salapan" (eight tiger). Tigers name Nan Salapan honored for them, in case their way in the reform of Islam at that time thought to be in the violence that actually fight by indigenous groups. Eight tiger was later known as the "Tiger Nan Part" (nine tiger), since Tuanku Rao became a member of the group that came from Rao Pasaman. In addition to the religious scholars, they are also developers Silek Minangkabau. Silek heritage "Step Tigo" (three steps) or SilekTuo (Silek old) began to be colored brainstorming Islamic education. From this site, rather than the name and style varies from Silek in Minangkabau began to grow, in general, is enhanced by spiritual strength through discussion and ritual activities carried out by the Islamic education. Growing regions and their culture is growing pattern Silek Minangkabau. Silek name there and develop the ideology of that time called it the people who teach or region of origin. This can be seen from some famous Minangkabau Silek ideology.

Silek Kumango

Kumango is an area in Sungai Tarab, Tanah Datar. Silek created by Shaykh Abdurrahman or popularly known as Syech Kumango (1825). In addition to religion, Syech Kumango also teaches self defense science Silek Tuo (Silek old), colored Islamic inspiration. Up to this time Silek this kind have been called Silek Kumango, because the teacher from Kumango. For the name of ideology Silek, of these cases, we can state that it is taken from the name of the region or regions where it is coming from people who taught that just as one student Silek Kumango, Malin Marajo, when he developed Silek this kind in Batu Cage, ideology it is Silek Called Malin Silek Marajo. In addition there are also Silek Pakiah Rabun of Muaro Labuah, Silek Inyiak Uban of Maninjau, Silek Lintau of regions in Lintau Lubuak Males Full Lintau area in Tanah Datar developed by Ahmad Sutan Tuanku Lintau barrel at the beginning of the 19th Century Silek Starlak, of Kamang in Agam District was developed by Ulud Bagindo Chatib 1865.

Silek development of schools as well as their names, however, have a large effect on the growth history of Silek in Minangkabau. In addition to variations Silek ideology developed in Minangkabau, there has been a decrease in the presence of warriors Silek Minangkabau really understand or know the history Silek Minangkabau. It is in fact very sad, which is relevant to the advancement of technology, the majority of Minangkabau society has been imitating the habit imported from foreign countries and the lack of attention of young people for the future of indigenous cultural traditions that he "ndak lapuak deck rain ndak the back deck paneh" (immortal) And so the Minangkabau Silek education today seems to be rare. It is, in fact, regarded as highly confidential Silek education system itself, which is generally a teacher who would teach his students at night, and thus also the heir of education was as follows word. "Kok ndak nan nan ado sajangka find saeto (if no one is looking for that inch cubit). This means in generating Silek science teacher can not teach to everyone, but only for their generation only (descent / their families) as a child, nephew, or brother. Especially in generating science-based Silek spiritual side, ritual discussion called "Panaruahan" or savings, that is why the warriors Silek Minangkabau be on the wane. This can be evidenced by the lack of training centers in Minangkabau traditional Silek. Silek in training centers, students are not only taught but also the attitude Silek science, philosophy of life and customs and culture of Minangkabau. A pupil will be called "warriors" when he was very aware and very understanding philosopy life and teachings of Islam.

Natural Takambang Make Master

It can be said that experience is the best teacher, the students will learn more from nature and have a greater respect for everything he gets.

This ritual opinion "Teachers Make Takambang Nature" (Nature is the best teacher) has a greater meaning a closed universe, and it is contained in the teaching of science Silek. Formally, a teacher Silek also taught philosophy of life which is very useful in shaping the personality pesilat.In the attitude of the students are also taught Silek, politeness and inner personality. source

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Culinary Know Your Typical West Sumatra

West Sumatera known as food contain lots of oil and coconut milk and a strong sense, various culinary in West Sumatra mostly already known to the people of Indonesia. In West Sumatra, there are two parts, the dark areas in the mountains and the coast on the seaside.

Darek and coastal regions each have typical food delicious. Not much different from just a slight difference in flavor that dose.

Food coastal areas usually processed fish. Culinary The most well known is the fish head curry snapper with a flavor that is not too spicy. In contrast to the area darek,it has a spicy curry flavor because the flavor is more spice and flavor stronger.

Darek why people prefer spicy? Because darek is a mountainous area that is of course cold that need food with spices that warm the body.

Sate Padang in the area Bukittinggi and Padang Panjang yellow sauce, while in coastal areas red sauce. Usually satay cooked with coconut.

Not only that,typical cuisine of West Sumatra that has been known throughout the world is rendang . The food was usually made with beef as the added coconut milk. Not only beef, chicken, scrambled eggs, dried eel, lung, and liver can also be rendang.

Rendang should be known that there must always be made with meat, because the name rendang not of flesh, but the marinade.

According Hesty Wulandari, native women Pariaman, West Sumatra who love culinary said, there is one that is not widely known rendang wider community is rendang wood leaf. The leaves are commonly used as rendang is a leaf for the work. The leaves can indeed be used as processed food and high trees and wood can be used as material for making houses.

Perhaps you who do not know and try to be curious about how the timber leaves the taste rendang. Rendang is made from the leaves and grated coconut main it has a savory and slightly spicy flavor as the most liked spicy Minang.

In addition surian leaves, there are several types of leaves that can be used to make food. Such as turmeric for cooking curry leaves and leaves of basil for cooking seafood.basil leaves are brothers, because he has a distinctive fragrance and adds to the unique flavor of each dish.

Not only food, West Sumatra also has his trademark cake. As bika from sticky rice and coconut burned and has a sweet taste. Bananas were burned and then diluted,and given coconut, sugar . And glutinous srikaya.

Supposedly Indonesian archipelago food can be known more widely. Hesti argues, the role of immigrants is very important to introduce the typical food of West Sumatra. However, there are difficulties when introducing authentic food in other areas. Such as the difficulty of finding the ingredients and spices to make the food.

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The Origin of Dance Rantak

Origin

Although there have been many writings that explain the origins of dance Rantak Kudo, have not found a source that really explain the origin of this cultural arts in Kerinci. This is expected because the history of dance Rantak Kudo is estimated to have existed since a long time in the Kerinci. According to senior artists (old), this art has been studied and implemented long before they were born, but its origins have become blurred over time and the lack of attention from the local historian. The existence of this Kerinci dance continues to be on guard for generations by local artists Kerinci culture from generation to generation,though its presence is very little at this point and began to fade.Arts and culture are identical with the language and style of the language communities in the Cape region kerinci of the song (caregiver) to go to art and dance to leave. Cape region is located downstream along the river that flows along the edge towards Lake Kerinci. This is evident from the lyrics and rhymes and language Kerinci Downstream used in singing the song that accompanies the dance moves (caregiver).

Background

This dance is known as "Rentak Kudo" because the movement pounding like a horse. This dance is danced in a celebration that is considered highly Background This dance is known as "Rentak Kudo" because the movement pounding like a horse. This dance is danced in a celebration that is considered very sacred by the people Kerinci. The high respect for the celebration of arts and culture in ancient times Kerinci is very strong so it is believed that in every performance of this cultural art vibration and pounding dance Kudo Rantak be felt until a great distance from the location of the staging. This dance is dedicated to celebrate the agricultural crops in the area Kerinci which in general are rice (paddy) and held for days without stopping. Sometimes when hit by long droughts, Kerinci community will also perform this art to pray to the Almighty (according to their belief respectively). The purpose of this dance performance generally is to preserve agriculture and prosperity of society,to show gratitude Kerinci society in both the fertile season and the dry season to seek blessings of rain. sacred for the people Kerinci. The high respect for the celebration of arts and culture in ancient times Kerinci is very strong so it is believed that in every performance of this cultural art vibration and pounding dance Kudo Rantak be felt until a great distance from the location of the staging. This dance is dedicated to celebrate the agricultural crops in the area Kerinci which in general are rice (paddy) and held for days without stopping. Sometimes when hit by long droughts, Kerinci community will also perform this art to pray to the Almighty (according to their belief respectively). The purpose of this dance performance generally is to preserve agriculture and prosperity of society, to show gratitude Kerinci society in both the fertile season and in the dry season to seek blessings of rain. Because generally have a Minang dance styles and movement techniques are identical to the Minangkabau martial arts, which in the martial arts, there are several techniques that must be mastered by the dancers Minangkabau, such as:

1. Tagak - Listening tagun

2. Ukua Jo Jangko

3. Glance Kutiko

4. Garak-Garik

5. Raso-Pareso

Tagak - Listening tagun

Tagak (upright) literally just means standing, but "tagak" in the game of martial arts and dance can mean doing a dance as usual said Mambao Tagak (do the dance) while  tagun (stop or thoughtful for a moment before starting work) relationship between two words tagak  tagun intended to reveal the basic skills or abilities Minangkabau beginning dancers.

Ukua Jangko

Ukua Jo Jangko (measuring and term) are the two words have a meaning that accuracy to do something in accordance with its provisions. The term is intended to be a dancer able to do motion technically perfect, but not too demanding the ability of interpretation and expression of the dance that they serve.

Glance Kutiko

Glance literally mean look, but in the martial arts is defined as understanding, interpretation and perception towards something. While Kutiko (when, at the time) which means that the accuracy of the understanding, interpretation and perception on something. At this level of dancers are required to have the ability to understand the dance which he did perfectly and correctly.

Garak-Garik

Garak (Premonition) a person's sensitivity and skill towards something that is and will happen. While Garik (motion). Garak-term Garik in Minangkabau mean a person's ability to do something technical and non-technical. It is intended dancer in Garak-Garik demanded to implement technically and also has the sensitivity and accuracy of the flavor and the expression of the dance is presented.

Raso-Pareso

Raso (taste) Pareso (check, correction).

In Minangkabau culture Raso Peraso two sentences that have one meaning, that conclusions about attitudes and actions based on thoughts and feelings. Minang proverb says "Raso dibaok naiak pareso dibaok down" when it happens assimilation between Raso and peraso (thoughts and feelings)

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Cara membuat dan menggunakan alat efisien untuk mengeringkan kerupuk

PENDAHULUAN

1.1    Latar Belakang

Di desa tempat tinggal penulis Sawah Cangkiang,  Lubuak nan Dalam dan Perhentian Bendi sangat banyak pengusaha kerupuk (home industry) lebih kurang 200 kepala keluarga. Usaha ini merupakansuatu  mata pencaharian bagi mereka untuk memenuhi kebutuhan keluarga agar tetap bertahan hidup.

Curah hujan yang cukup tinggi membuat para pengusaha home industrykerupuk mengalami kemacetan bahkan ada yang gulung tikar.

Dalam proses pengeringan kerupuk pengusaha home industry kerupuk memanfaatkan cahaya matahari, sehingga pada musim penghujan proses produksi tidak berjalan dengan lancar.

Dari fakta di atas penulis menemukan inovasi  baru membuat alat efisien untuk mengeringkan kerupuk. Alat ini tidak tergantung pada cuaca walaupun musim hujan proses produksi tetap berjalan lancar.

Alat efisien tidak membutuhkan biaya yang banyak sehingga harganya dapat terjangkau oleh masyarakat ekonomi  menengah kebawah (ekonomi lemah).

Pembuatan alat ini juga sangat mudah tidak membutuhkan tenaga yang banyak sehingga dapat dilakukan oleh 1 orang.

Maka dengan adanya alat ini mudah-mudahan ekonomi masyarakat tetap stabil.

1.2    Batasan Masalah.

1.2.1 Cara membuat alat efisien untuk mengeringkan kerupuk.

1.2.2 Cara menggunakan alat efisien untuk mengeringkan kerupuk.

1.3    Rumusan Masalah

1.3.1 Bagaimana cara membuat alat efisien untuk mengeringkan kerupuk?

1.3.2 Bagaimana cara menggunakan alat efisien untuk mengeringkan kerupuk?

1.4    Tujuan Penelitian

1.4.1 Untuk mengetahui cara membuat alat efisien untuk mengeringkan kerupuk.

1.4.2 Mengetahui cara menggunakan alat efisien untuk mengeringkan kerupuk.

1.5    Ruang Lingkup

Cara membuat dan menggunakan alat efisien untuk mengeringkan kerupuk.

1.6    Metode Pengumpulan Data

Deskriptif dengan melakukan eksperimen serta observasi.

1.7    Sistematika Penulisan

Observasi lansung ketempat pengusaha home industry kerupuk kemudian menemukan inovasi baru. Setelah itu menyiapkan bahan dan alat. Terakhir merakit alat dan menggunakan

TEORI DASAR

2.1    Kajian Teori

2.1.1    Pengertian alat

Defenisi kata alat menurut Kamus Besar Bahasa Indonesia (KBBI) adalah: benda yang dipakai untuk mengerjakan sesuatu; benda yang dipakai untuk mencapai maksud; perlengkapan; dan benda Budaya yang dikembangkan manusia dalam usahanya memenuhi segala macam kebutuhan hidupnya, sebagai penyambung keterbatasan organismenya.

2.1.2    Pengertian efisien

Defenisi kata efisien menurut Kamus Besar Bahasa Indonesia (KBBI) adalah tepat atau sesuai untuk mengerjakan (menghasilkan) sesuatu ( dengan tidak membuang-buang waktu, tenaga, dan biaya); mampu menjalankan tugas dengan tepat, cermat dan berdaya guna.

2.1.3    Pengertian Kerupuk  

Defenisi Kerupuk atau krupuk menurut Wikipedia indonesia adalah makanan ringan yang dibuat dari adonan tepung atau bahan dasar cereal ( penghasil karbohidrat ) dicampur bahan perasa seperti udang atau ikan. Kerupuk dibuat dengan mengukus adonan sebelum dipotong tipis-tipis, dikeringkan di bawah sinar matahari dan digoreng dengan minyak goreng.

Kerupuk bertekstur garing dan sering dijadikan pelengkap untuk berbagai makanan seperti nasi goreng dan gado-gado.Kerupuk biasanya dijual di dalam kemasan yang belum digoreng.

2.1.4    Pengertian Mengeringkan

   Pengertian mengeringakan menurut Kamus Besar Bahasa Indonesia (KBBI) adalah menjemur supaya kering,dengancaradiangin-anginkan.

2.2    Kerangka Berfikir

2.2.1    Alat Efisien

Alat efisien untuk mengeringkan kerupuk adalah benda berdaya guna yang sesuai untuk mengeringkan kerupuk (berbagai jenis kerupuk dengan berbagai ukuran) hemat tenaga, dan biaya dan dapat berproduksi kapan saja tanpa menghiraukan cuaca.

Kerupuk diletakkan ke tempat penjemuran, hanya dengan mengontrol nyala api kemudian di biarkan sampai lebih kurang 2 jam (sampai kering).

2.2.2    Mengeringkan kerupuk

Jika mengeringkan kerupuk dengan sinar matahari membutuhkan yang di butuhkan cukup lama sampai 2 hari atau lebih tergantung cuaca. Maka dari itu penulis membuat seperangkat alat yang sederhana mampu mengeringkan kerupuk lebih cepat dan hasil memuaskan tanpa menghiraukan cuaca.

2.3    Pertanyaan-Pertanyaan Penelitian

2.3.1   Bahan apa saja yang digunakan untuk membuat alat efisien mengeringkan kerupuk?

2.3.2   Alat apa saja yang diperlukan untuk membuat alat efisien mengeringkan kerupuk?

2.3.3   Apa saja langkah-langkah untuk membuat alat efisien  mengeringkan kerupuk?

2.3.4   Bagaimana cara menggunakan alat efisien untuk mengeringkan kerupuk

METODE PENELITIAN

3.1    Tujuan Khusus Penelitian

Tujuan khusus penelitian ini adalah membuat alat efisien untuk mengeringkan kerupuk.

3.2    Metode dan Desain Penelitian

Metode yang digunakan untuk penelitian ini adalah metode deskriptif yaitu untuk menggambarkan cara pembuatan dan cara penggunakan alat efisien untuk mengeringkan kerupuk.

3.3    Pelaksanaan Penelitian

3.3.1    Tanggal Penelitian

Penelitian ini dilakukan pada tanggal 1 s/d 17 Maret 2011

3.3.2    Tempat Penelitian

Penelitian dilakukan ditempat tinggal penulis yaitu Sawah Cangkiang, Lubuak nan Dalam dan Perhentian Bendi Jorong Koto Panjang Kenagarian Muaro Paneh Kecamatan Bukit Sundi Kabupaten Solok Provinsi Sumatera Barat.

3.4    Populasi dan Sampel

3.4.1    Populasi

Populasi dalam penelitian ini adalah semua jenis kerupuk dalam berbagai ukuran dan bentuk.

3.4.2    Sampel

Sampel dalam penelitian ini adalah kerupuk ubi dengan diameter 14 cm dan bentuk bulat.

3.5    Prosedur

3.5.1    Menyedikan Bahan dan Peralatan

3.5.1.1            Bahan

(1)   Plat alumunium                 1 lembaran

(2)   Pipa alumunium                 22 batang

(3)   Besi 6 (50 cm)                   50 batang

(4)   Paku panjang ¾                  100 buah

(5)   Kayu (lae)                          22 batang

(6)   Kipas angin                        1 buah

(7)   Kawat kasa                                    diameter 1,3 cm

(8)   Colokan listrik                   1 buah

(9)   Triplek                               2meter

(10)            Batu                             3 buah

(11)            Bahan bakar                daunan kering, ketas bekas, kayu, sakam, kompor dll

3.5.1.2            Peralatan

(1)   Palu

(2)   Gergaji

(3)   Gunting seng

(4)   Las karbit

3.5.2    Proses Pembuatan Alat Efisien

3.5.2.1            Pengolahan bahan

v  Pembuatan pin penjemuran

§  kayu dipotong dengan ukuran 80 cm sebanyak 40 buah untuk panjang bingkai dan dipotong dengan ukuran30 cm sebanyak 40 buah untuk lebar bingkai.

§  kawat diameter 1,3 cm di potong sampai menutupi kayu membentuk wadah penjemuran sebanyak 10 helai 

v  Pembuatan tungku pembakaran

§  Pipa alumunium dipotong dengan panjang 27 cm sebanyak 22 batang.

§  Plat alumuniumdipotong dengan ukuran panjang 50 dan lebar 20 cm sebanyak 1 lembaran untuk bagian atas dan dipotong dengan ukuran panjang 70 cm dan lebar 40 cm sebanyak 1 lembaran untuk bagian bawah.

v  Pembuatan kotak pengeringan

§  Triplek di potong dengan ukuran 100 cm x 33 cm sebanyak 2 lembar untuk bagian samping kanan dan kiri, lalu dipotong dengan ukuran 80 cm x 50 cm sebanyak 2 lembar untuk bagian atas dan bawah, terakhir dipotong dengan ukuran 50 cm x 33 cm sebanyak 1 lembar untuk bagian belakang.

3.5.2.2            Cara perakitan

v  Kayu yang telah dipotong dibentuk seperti persegi panjang (bingkai), dengan meletakkan besi 6di atasnya.

v  Kemudian kawat kasa diletakkan diatas besi 6dan dipakukan dengan ukuran kayu yang sama sehingga membentuk bingkai dua lapis

v  Plat alumunium  bagian bawah dilipat 10 cm setiap sisi

v  Pipa dihubungkan ke plat bagian atas dan bawah dengan cara dilas

v  Triplek dipakukan hingga membentuk kotak yang dua sisi berhadapannya terbuka.

v  Satu sisi berhadapanya ditutup dengan triplek 50 cm x 33 cm dan diberi lubang-lubung sirkulasi udara (secukupnya)

v  Kotak pengeringan dihubungkan dengan tungku pembakaran

3.5.3 Cara Menggunakan

3.5.3.1            Kerupuk yang telah selesai dicetak diletakkan pada pin penjemuran.

3.5.3.2            Kemudian susun pin kedalam kotak pengeringan

3.5.3.3      Kotak pengeringan dibungkan dengan tungku pembakaran dengan jarak yang tidak terlalu jauh

3.5.3.4        Tungku pembakaran ditinggiklan darah tanah dengan cara meletakkannya diatas tungku batu.

3.5.3.5            Bahan bakar dimasukkan pada tungku batu, nyala api diatur agar tetap dalam keadaan panas yang stabil.

3.5.3.6            Kipas angin dihidupkan lalu diarahkan ke pipa.

3.5.3.7            Kurang lebih 2 jam kerupuk akan kering dan siap dipasarkan.

3.6    Teknik Analisis Data

Teknik analisi data adalah pegambilan data oleh penulis dalam melakukan penelitian, ditampilkan dalam bentuk tabel berikut :

Tabel 3.6.1 Analisis data,  Mengeringkan kerupuk secara manual cuaca mendukung

No	Kriteria	Hasil
1.	Nama kerupuk
2.	Diameter kerupuk
3.	Tebal kerupuk
4.	Ukuran pin penjemuran
5.	Jarak pengeringan antar banjar
6.	Jarak penjemuran antar shaf
7.	Perubahan kerupuk setelah 1 jam
8.	Waktu pengeringan
9.	Jumlah kerupuk yang kering dalam 1 hari jika cuaca mendukung
10.	Bentuk kerupuk setelah kering
11.	Warna kerupuk setelah kering
12.	Jumlah tenaga
13.	Upah tenaga kerja

Tabel 3.6.2 Analisis data, Mengeringkan kerupuk secara manual cuaca tidak mendukung (musim hujan)

No	Kriteria	Hasil
1.	Nama kerupuk
2.	Diameter kerupuk
3.	Tebal kerupuk
4.	Ukuran pin penjemuran
5.	Jarak pengeringan antar banjar
6.	Jarak penjemuran antar shaf
7.	Perubahan kerupuk setelah 1 jam
8.	Waktu pengeringan
9.	Jumlah kerupuk yang kering dalam 1 hari jika cuaca tidak mendukung
10.	Bentuk kerupuk setelah kering
11.	Warna kerupuk setelah kering
12.	Jumlah tenaga
13.	Upah tenaga kerja

Tabel 3.6.3Analisis data, Mengeringkan kerupuk memakai alat efisien (Observasi)

No	Kriteria	Hasil
1.	Nama kerupuk
2.	Diameter kerupuk
3.	Tebal kerupuk
4.	Ukuran pin penjemuran
5.	Jarak pengeringan antar banjar
6.	Jarak penjemuran antar shaf
7.	Perubahan kerupuk setelah 1 jam
8.	Waktu pengeringan
9.	Jumlah kerupuk yang kering dalam 1 hari jika cuaca mendukung atau tidak mendukung
10.	Bentuk kerupuk setelah kering
11.	Warna kerupuk setelah kering
12.	Jumlah tenaga
13.	Upah tenaga kerja

Tabel 3.6.4 Analisis data, perbandingan antara mengeringkan kerupuk secara manual dan memakai alat efisien (Obsevasi)

No.	Kriteria	Manual		Efisien
		Cuaca mendukung	Cuaca tidak mendukung (musim hujan)
1.	Jumlah tenaga kerja
2.	Waktu kerja dalam 1 hari
3.	Upah tenaga kerja
4.	Jumlah kerupuk yang selesai

    

                            PEMBAHASAN HASIL PENELITIAN

4.1    Subjek Penelitian

Penelitian ini adalah rekayasa. Tujuannya adalah menemukan ide baru untuk membuat alat mengeringkan kerupuk, Alat dan bahan yang digunakan cukup komplek. Prosedur kerja, cara merakit alat dan cara penggunaan alat juga dicantumkan pada bab III.

4.2    Deskripsi Hasil

4.2.1        Gambar dan Penjelasan

4.3    Pembahasan Hasil

Pada teknik analisa data yang dibahas adalah kemampuan mengeringkan kerupuk secara manual cuaca mendukung dan cuaca tidak mendukung dengan menggunakan alat efisien, pembahasan ditampilkan dalam bentuk tabel berikut :

4.3.1   Hasil analisa data mengeringkan kerupuk secara manualcuaca mendukung (Observasi)

Tabel 4.3.1. Hasil analisa data, Mengeringkan kerupuk secara manual cuaca mendukung

No	Kriteria	Hasil
1.	Nama kerupuk	Kerupuk ubi
2.	Diameter kerupuk	14 cm
3.	Tebal kerupuk	1 mm
4.	Ukuran pin penjemuran	80 cm x 30 cm (2400)
5.	Jarak pengeringan antar banjar	0,66 cm
6.	Jarak penjemuran antar shaf	1,33 cm
7.	Perubahan kerupuk setelah 1 jam	Belum berubah
8.	Waktu pengeringan	8 jam
9.	Jumlah kerupuk yang kering dalam 1 hari jika cuaca mendukung	720 kerupuk
10.	Bentuk kerupuk setelah kering	Retak-retak
11.	Warna kerupuk setelah kering	Putib abu-abu
12.	Jumlah tenaga	3 orang
13.	Upah tenaga kerja per orang	Rp. 20.000

4.3.1.1       Keterangan Tabel 4.3.1

4.3.1.1.1                    Kerupuk yang dikeringkan adalah kerupuk Ubi

4.3.1.1.2                    Diameter kerupuk adalah 14 cm.

4.3.1.1.3                     Tebal kerupuk adalah 1 mm.

4.3.1.1.4                    Ukuran pin penjemuran adalah P x L = 160 cm x 60 cm adalah 9600 cm².

4.3.1.1.5                    Jarak penjemuran antar kerupuk dalam 1 banjar adalah 0,66 cm.

4.3.1.1.6                    Jarak penjemuran antar shaf adalah 1,33 cm

4.3.1.1.7                    Perubahan kerupuk, setelah 1 jam belum ada perubahan.

4.3.1.1.8                    Waktu pengeringan kerupuk adalah selama 8 jam.

4.3.1.1.9                    Jumlah kerupuk yang kering dalam 1 hari jika cuaca mendukung adalah sebanyak 720 kerupuk karena mereka memproduksi 720 kerupuk.

4.3.1.1.10                Bentuk kerupuk, ada sebagian yang retak-retak karena terkena panas yang berlebihan.

4.3.1.1.11                 Warna kerupuk setalah kering adalah putih keabu-abuan

4.3.1.1.12                 Jumlah tenaga kerja dalam 1 hari adalah 3 orang

4.3.1.1.13                upah pekerja dalam 1 hari Rp.20.000. jika 3 0rang Rp. 60.000/hari.

4.3.1.2       Rumus

4.3.1.2.1     Rumus mencari banyak kerupuk yang dapat dikeringkan dalam 1 pin penjemuran adalah hasil bagi  Panjang pin dengan diameter (banjar) kerupuk dan lebar pin dengan diameter  kerupuk (shaf)  

   

Banyakkerupuk yang dapatdikeringkan di pin denganukuran 80 cm x 30 cm

                        Jadi pada pin dengan panjang 160 cm dan lebar 30 cm dapat dijemur kerupuk sebanyak 4 x 11                         = 44 kerupuk. 4 kerupuk bershaf dan 11 kerupuk berbanjar. Sisa dari hasil tersebut merupakan                         total jarak penjemuran kerupuk.

4.3.1.2.2     Cara mencari jarak penjemuran antar banjar adalah panjang pin penjemuran dikurangi banyak kerupuk yang dikalikan dengan diameter kerupuk.

                            Jadi sisa dari panjang pin adalah 6 cm : 9 = 0,66 cm (6,6 mm) yang merupakan jarak antar                             kerupuk dalam 1 banjar. 9 didapat dari rongga antar kerupuk.

4.3.1.2.3     Mencari jarak penjemuran antar shafadaalah Lebar pin penjemuran dikurangi banyak kerupuk yang dikalikan dengan diameter kerupuk.

 Jadi sisa dari lebar pin adalah 4 cm : 3 = 1,33 cm yang merupakan jarak antar kerupuk dalam 1 shaf. 3 didapat dari rongga antar kerupuk.

4.3.1.3       Kesimpulan Tabel 4.3.1

Untuk mengeringkan kerupuk di pin penjemuran seluas 9600cm dalam waktu 8 jam jika cuaca mendukung. Membutuhkan 3 orang pekerja dengan upah Rp. 20.000/orang jadi Rp.60.000 untuk 3 orang. Hasil pengeringan retak-retak karena panas yang berlebihan.

4.3.2   Hasil Analisa data mengeringkan kerupuk secara manual cuaca tidak mendukung (Observasi)

Tabel 4.3.2 hasil analisa data mengeringkan kerupuk secara manual cuaca tidak mendukung

No	Kriteria	Hasil
1.	Nama kerupuk	Kerupuk ubi
2.	Diameter kerupuk	14 cm
3.	Tebal kerupuk	1 mm
4.	Ukuran pin penjemuran	80 cm x 30 cm (2400)
5.	Jarak pengeringan antar banjar	0,66 cm
6.	Jarak penjemuran antar shaf	1,33 cm
7.	Perubahan kerupuk setelah 1 jam	Belum berubah
8.	Waktu pengeringan	16 jam
9.	Jumlah kerupuk yang kering dalam 1 hari jika cuaca tidak mendukung	200 kerupuk
10.	Bentuk kerupuk setelah kering	Retak-retak
11.	Warna kerupuk setelah kering	Putih abu-abu
12.	Jumlah tenaga	1 orang
13.	Upah tenaga kerja per orang	Rp. 20.000

4.3.2.1       Keterangan Tabel 4.3.2

          Keterangan no. 1 s/d 7 dan 10 s/d 11 dan 13 sama. Terdapat perbedaan pada no. 8,9 dan 12 sebagai berikut :

4.3.2.1.8               Waktu pengeringan adalah 16 jam, berarti 2 x jam kerja cuaca mendukung.

4.3.2.1.9               Jumlah kerupuk yang kering dalam 1 hari jika cuaca tidak mendukung adalah sebanyak 200 kerupuk, sisanya akan kering esok hari.

4.3.2.1.12           Jumlah tenaga kerja 1 orang untuk 2 hari kerja.

4.3.2.2       Kesimpulan Tabel 4.3.2

            Untuk mengeringkan kerupuk di pin penjemuran seluas 9600 cm² dalam waktu 16 jam atau 2 kali jam kerja ketika cuaca mendukung.  Secara manual cuaca tidak mendukung dibutuhkan 1 orang pekerja dalam 2 kali jam kerja dengan upah 2 x Rp. 20.000 = Rp. 40.000 memperoleh hasil yang sama.

4.3.2.3       Rumus

Dapat menggunakan rumus yang sama akan diperoleh hasil yang sama.

4.3.3   Hasil analisa data mengeringkan kerupuk dengan alat efisien

Tabel4.3.3. Hasil analisa data, Mengeringkan kerupuk memakaialat efisien (Observasi)

No	Kriteria	Hasil
1.	Nama kerupuk	Kerupuk ubi
2.	Diameter kerupuk	14 cm
3.	Tebal kerupuk	1 mm
4.	Ukuran pin penjemuran	80 cm x 30 cm
5.	Jarak pengeringan antar banjar	2,5 cm
6.	Jarak penjemuran antar shaf	2 cm
7.	Perubahan kerupuk setelah 1 jam	Kerupuk tidak lengket
8.	Waktu pengeringan	2 jam
9.	Jumlah kerupuk yang kering dalam 1 hari jika cuaca mendukung atau tidak mendukung	400 kerupuk
10.	Bentuk kerupuk setelah kering	Baik tidak ada yang retak
11.	Warna kerupuk setelah kering	Putih keabu-abuan
12.	Jumlah tenaga	1 0rang
13.	Upah tenaga kerja	Rp. 20.000

4.3.2.1   Keterangan Tabel 4.3.3

4.3.2.1.1               Kerupuk yang digunakan dalam penelitian ini adalah kerupuk Ubi.

4.3.2.1.2               Diameter kerupuk adalah 14 cm.

4.3.2.1.3               Tebal kerupuk adalah 1 mm.

4.3.2.1.4               Ukuran pin penjemuran yang digunakan untuk standar analisis data adalah 80 cm x 30 cm  (2400 cm²).

4.3.2.1.5               Jarak penjemuran secara berbanjar antar kerupuk adalah 2,5 cm.

4.3.2.1.6               Jarak penjemuran secara bershaf antar kerupuk adalah 2 cm.

4.3.2.1.7               Perubahan kerupuk setelah 1 jam kerupuk mulai kering tidak terlalu lengket lagi.

4.3.2.1.8               Waktu pengeringan adalah 2 jam sebanyak 100 kerupuk, untuk 400 kerupuk dibutuhkan waktu 8 jam.

4.3.2.1.9               Jumlah kerupuk yang kering dalam 1 hari jika cuaca mendukung adalah 400 kerupuk.

4.3.2.1.10           Bentuk kerupuk setelah kering adalah baik tidak ada yang retak-retak.

4.3.2.1.11           Warna kerupuk setelah dikeringkan adalah putih keabu-abuan.

4.3.2.1.12           Jumlah tenaga kerja adalah 1 orang.

4.3.2.1.13           Upah 1 orang pekerja dalam 1 hari adalah Rp. 20.000.

4.3.2.2  Rumus

4.3.2.2.1  

Banyakkerupuk yang dapatdikeringkan di pin denganukuran 80 cm x 30 cm

               Rumus mencari banyak kerupuk yang dapat dikeringkan dalam 1 pin penjemuran adalah hasil bagi  Panjang pin dengan diameter kerupuk (banjar) dan lebar pin dengan diameter  kerupuk (shaf).Jadi pada pin dengan panjang 80 cm dan lebar 30 cm dapat dijemur kerupuk sebanyak 2 x 5 = 10 kerupuk. 2 kerupuk bershaf dan 5 kerupuk berbanjar. Sisa dari hasil tersebut merupakan total jarak penjemuran kerupuk.

4.3.2.2.2    Cara mencari jarak penjemuranantar banjar

Banyak kerupuk dikali diameter kerupuk dikurangi dengan panjang pin penjemuran

Mencari jarak penjemuran antar banjar

Jadi sisa dari panjang pin adalah 10 cm : 4 = 2,5 cm yang merupakan jarak antar kerupuk dalam 1 banjar. 4 didapat dari rongga antar kerupuk.

4.3.2.2.3    Mencari jarak penjemuran antar shaf Banyak kerupuk dikali diameter kerupuk dikurangi dengan lebar pin penjemuran

Mencarijarakpenjemuranantarshaf

Jadi sisa dari lebar pin adalah 2 cm : 1 = 2 cm yang merupakan jarak antar kerupuk dalam 1 shaf. 1 didapat dari rongga antar kerupuk.

4.3.2.3  Kesimpulan Tabel 4.3.3

Untuk mengeringkan kerupuksebanyak 100 buah dengan menggunakan alat efisien dapat diselesaikan oleh 1 orang dengan dalam waktu 2  jam.Dalam satu hari dapat melakukan 4 kali pengeringan dan menyelesaikan sebanyak 400 kerupuk dengan biaya pekerja Rp. 20.000Proses produksi tidak bergantung pada cuaca.

4.3.4   Analisa data perbandingan mengeringkan kerupuk antara alat manual dan efisien

Tabel 4.3.4 Hasil Analisis data, perbandingan antara mengeringkan kerupuk secara manual dan memakai alat efisien

No.	Kriteria	Manual		Efisien
		Cuaca mendukung	Cuaca tidak mendukung (musim hujan)
1.	Jumlah tenaga kerja	3 orang	1 orang	1 0rang
2.	Waktu kerja	8 jam	16 jam	8 jam
3.	Upah tenaga kerja	Rp. 60.000	Rp. 40.000	Rp.20.000
4.	Jumlah kerupuk yang selesai	720 kerupuk	200 kerupuk	400 kerupuk

4.3.4.1  Kesimpulan Tabel 4.3.4

v  Secara manual cuaca mendukung dibutuhkan 3 orang tenaga kerja dengan upah Rp. 60.000. Dapat menyelesaikan kerupuk dalam 8 jam kerja.

v  Secara manual cuaca kurang mendukung dibutuhkan 1 orang tenaga kerja dengan upah 2 x Rp. 20.000 = 40.000. dapat menyelesaikan 200 kerupuk dalam waktu 16 jam (2 x waktu manual cuaca mendukung).

v  Alat efisien dibutuhkan 1 orang tenaga kerja dengan upah Rp. 20.000. Dapat menyelesaikan 400 kerupuk dalam 8 jam kerja.

4.3.4.2  Kesimpulan Secara Umum

Jadi perbandingan  antara manual cuaca mendukung, manual cuaca tidak mendukung dan alat efisien dari segi tenaga kerja adalah 3:1:1, dari segi waktu adalah 1:2:1, dari segi upah adalah 3:2:1 dan dari segi kesiapan kerupuk adalah 3,6:1:2.

Maka, dengan memakai alat efisien hemat tenaga kerja, waktu dan biaya serta proses produksi dapat berjalan lancar.

SIMPULAN DAN SARAN

5.1    Simpulan

5.1.1   Bahan dan Alat yang digunakan untuk Membuat alat yang Efisien untuk Mengeringkan Kerupuk

5.1.1.1            Bahan

Bahan yang digunakan adalah plat alumunium , pipa alumunium, besi 6, paku panjang ¾ , kayu (lae), kipas angin, colokan listrik, tripleks, batu dan bahan bakar  (daunan kering, ketas bekas, kayu, sakam, kompor dll)

5.1.1.2            Peralatan

Peralatan yang digunakan adalah palu, gergaji, gunting seng dan las karbit.

5.1.2    Pengolahan Bahan

Satu pembuatan pin penjemurankayu dipotong dengan ukuran 80 cm sebanyak 40 buah untuk panjang bingkai dan dipotong dengan ukuran30 cm sebanyak 40 buah untuk lebar bingkaidan kawat diameter 1,3 cm di potong sampai menutupi kayu membentuk wadah penjemuran sebanyak 10 helai. Dua, Pembuatan tungku pembakaran pipa alumunium dipotong dengan panjang 27 cm sebanyak 22 batang dan plat alumuniumdipotong dengan ukuran panjang 50 cm dan lebar 20 cm sebanyak 1 lembaran untuk bagian atas dan dipotong dengan ukuran panjang 70 cm dan lebar 40 cm sebanyak 1 lembaran untuk bagian bawah. Tiga, pembuatan kotak pengeringantriplek di potong dengan ukuran 100 cm x 33 cm sebanyak 2 lembar untuk bagian samping kanan dan kiri, lalu dipotong dengan ukuran 80 cm x 50 cm sebanyak 2 lembar untuk bagian atas dan bawah, terakhir dipotong dengan ukuran 50 cm x 33 cm sebanyak 1 lembar untuk bagian belakang.

5.1.3    Cara Perakitan Alat

Satu, kayu yang telah dipotong dibentuk seperti persegi panjang (bingkai)dengan meletakkan besi 6di atasnya. Dua, kawat kasa diletakkan diatas besi 6dan dipakukan dengan ukuran kayu yang sama sehingga membentuk bingkai dua lapis. Tiga, plat alumunium  bagian bawah dilipat 10 cm setiap sisi. Empat, pipa dihubungkan ke plat bagian atas dan bawah dengan cara dilas. Lima, triplek dipakukan hingga membentuk kotak yang dua sisi berhadapannya terbuka. Enam, salah satu sisi berhadapanya ditutup dengan triplek 50 cm x 33 cm dan diberi lubang-lubung sirkulasi udara (secukupnya). Tujuh, kotak pengeringan dihubungkan dengan tungku pembakaran

5.1.4    Cara menggunakan alat

Satu, kerupuk yang telah selesai dicetak diletakkan pada pin penjemuran. Dua, susun pin kedalam kotak pengeringan. Tiga, kotak pengeringan dibungkan dengan tungku pembakaran dengan jarak yang tidak terlalu jauh. Empat, tungku pembakaran ditinggiklan darah tanah dengan cara meletakkannya diatas tungku batu.Lima, bahan bakar dimasukkan pada tungku batu, nyala api diatur agar tetap dalam keadaan panas yang stabil.Enam, kipas angin dihidupkan lalu diarahkan ke pipa.Tujuh, kurang lebih 2 jam kerupuk akan kering dan siap dipasarkan.

5.1.5    Hasil

v  Kesimpulan Tabel 4.3.1

Untuk mengeringkan kerupuk di pin penjemuran seluas 9600 cm dalam waktu 8 jam jika cuaca mendukung. Membutuhkan 3 orang pekerja dengan upah Rp. 20.000/orang jadi Rp.60.000 untuk 3 orang. Hasil pengeringan retak-retak karena panas yang berlebihan.

v  Kesimpulan Tabel 4.3.2

Untuk mengeringkan kerupuk di pin penjemuran seluas 9600 cm² dalam waktu 16 jam atau 2 kali jam kerja ketika cuaca mendukung.  Secara manual cuaca tidak mendukung dibutuhkan 1 orang pekerja dalam 2 kali jam kerja dengan upah 2 x Rp. 20.000 = Rp. 40.000 memperoleh hasil yang sama.

v  Kesimpulan Tabel 4.3.3

Untuk mengeringkan kerupuk sebanyak 100 buah dengan menggunakan alat efisien dapat diselesaikan oleh 1 orang dengan dalam waktu 2  jam. Dalam satu hari dapat melakukan 4 kali pengeringan dan menyelesaikan sebanyak 400kerupuk dengan biaya pekerja Rp. 20.000  Proses produksi tidak bergantung pada cuaca.

v  Kesimpulan Tabel 4.3.4

·         Secara manual cuaca mendukung dibutuhkan 3 orang tenaga kerja dengan upah Rp. 60.000. Dapat menyelesaikan kerupuk dalam 8 jam kerja.

·         Secara manual cuaca kurang mendukung dibutuhkan 1 orang tenaga kerja dengan upah 2 x Rp. 20.000 = 40.000. dapat menyelesaikan 200 kerupuk dalam waktu 16 jam (2 x waktu manual cuaca mendukung)

·         Alat efisien dibutuhkan 1 orang tenaga kerja dengan upah Rp. 20.000. Dapat menyelesaikan 400 kerupuk.

v  Kesimpulan Secara Umum

Jadi perbandingan  antara manual cuaca mendukung, manual cuaca tidak mendukung dan alat efisien dari segi tenaga kerja adalah 3:1:1, dari segi waktu 1:2:1, dari segi upah 3:2:1 dan dari segi kesiapan kerupuk adalah 3,6:1:2.

Maka, dengan memakai alat efisien hemat tenaga kerja, waktu dan biaya serta proses produksi dapat berjalan lancar.

5.2    Saran

5.2.1    Para remaja

·         Diharapkan menggemari kegiatan menulis dan meneliti.

5.2.2    Para peneliti (tenaga ahli)

·         Diharapkan dapat mengembangkan dan menyempurnakan alat ini.

5.2.3    Orang tua dan guru

·         Diharapkan dapat meningkatkan dukungannya kepada peneliti-peneliti kedepannya.

5.2.4    Pemerintah

·         Diharapkan dapat membantu agar alat ini dapat dipatenkan atas nama penulis.

                                                                                

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