• TEKNIK PENGOLAHAN ROTI CEPAT DAN ADONAN BERAGI
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    PROFIL MATA KULIAH TEKNIK PENGOLAHAN ROTI CEPAT DAN ADONAN BERRAGI
    Announcements
    1. BREAD AND CAKE COMMODITY
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M1 - INTRODUCTION BREAD AND CAKE COMMODITY
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M2 - MAIN INGREDIENT BREAD COMMODITY
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M3 - ADDITIONAL INGREDIENT BREAD COMMODITY
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M4 - MAIN INGREDIENT CAKE COMMODITY
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M5 - ADDITIONAL INGREDIENT CAKE COMMODITY
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M6 - LEAVENING INGREDIENT
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M7 - METODE PERAGIAN
    Power Point Materi 1_ Bread And Commodity
    Bahan - Bahan Kue dan penjelasanya
    Perbedaan Dan Fungsi bahan Kue
    Baker Work
    TUGAS MATERI 1 _ Bread and Cake Commodity
    QUIZ MATERI 1_BREAD CAKE COMMODITY
    FORUM PEMBAHASAN FOOD COMMODITY
    2. BAKING, MIXING, EQUIPMENT AND UTENSIL
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M1 - COOKING METHOD
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M2 - MIXING METHOD
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M3 - BAKING METHOD
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M4 - EQUIPMENT AND UTENSILS
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M5 - EQUIPMENT AND UTENSILS FOR MAKING BREAD
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M6 - EQUIPMENT AND UTENSILS FOR MAKING CAKE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M7 - EQUIPMENT AND UTENSILS FOR MAKING PASTRY
    Power Point Materi 2_Baking, Mixing, equipment and Utensils
    Cooking Method
    Baking Bread
    Equipment For Bread Making
    Utensil for Baking
    Straight Dough Method
    COOKING METHOD
    TUGAS MATERI 2_BAKING, MIXING, EQUIPMENT AND UTENSIL
    QUIZ MATERI 2_BAKING, MIXING, EQUIPMENT AND UTENSIL
    FORUM PEMBAHASAN TENTANG EQUIPMENT DAN UTENSILS DALAM PENGOLAHAN ROTI DAN KUE
    3. FORMULA BALANCE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M1 - STANDAR KONVERSI BERAT
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M2 - STANDAR KONVERSI PANJANG
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M3 - STANDAR KONVERSI VOLUME
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M4 - STANDAR KONVERSI SUHU
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M5 - STANDAR MENYUSUN MENU
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M6 - JOB DESCRIPTION DALAM DAPUR PATISERI
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M7 - STANDAR KONVERSI INTERNASIONAL BAHAN-BAHAN PATISERI
    Power Point Materi 3_Formula Balance
    Making Bread Steps
    Golden Ratio of Basic Bread Recipe Ingredients
    Baker's Percentage
    QUIZ MATERI 3_FORMULA BALANCE
    TUGAS MATERI 3_FORMULA BALANCE
    FORUM PEMBAHASAN TENTANG FORMULASI RESEP DALAM PENGOLAHAN ROTI DAN KUE
    4. QUICK BREAD
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M1 - PENGERTIAN QUICK BREAD
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M2 - MUFFIN
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M3 - BISKUIT
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M4 - PANCAKE DAN WAFFLE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M5 - SCONES
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M6 - MADELAINE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M7 - POPOVERS
    Power Point Materi 4_Quick Bread
    Quick Bread
    Cinnamon-Sugar Quick Bread
    Raisin Quick Bread
    TUGAS MATERI 4_QUICKBREAD
    QUIZ MATERI 4_QUICK BREAD
    FORUM PEMBAHASAN ADONAN ROTI CEPAT ATAU QUICK BREAD
    5. LEAN YEAST DOUGH PRODUCT
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M1 - PENGERTIAN LEAN YEAST DOUGH
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M2 - INGREDIENT LEAN YEAST DOUGH
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M3 - EQUIPMENT AND UTENSILS PART 1
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M4 - EQUIPMENT AND UTENSILS PART 2
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M5 - PRODUK PRODUK LEAN YEAST DOUGH BAG 1
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M6 - PRODUK PRODUK LEAN YEAST DOUGH BAG 2
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M7 - PRODUK PRODUK LEAN YEAST DOUGH BAG 3
    Power Point Materi 5_Lean Yeast Dough Product
    Lean Yeast Dough Basic
    Basic Lean Yeast Dough Product
    Basic steps of Baking Bread
    Lean Bread Shaping
    TUGAS MATERI 5_LEAN YEAST PRODUK
    QUIZ MATERI 5_LEAN YEAST DOUGH
    FORUM PEMBAHASAN ADONAN BASIC ROTI ATAU LEAN YEAST DOUH PRODUK
    6. RICH YEAST DOUGH PRODUCT
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M1 - PENGERTIAN RICH YEAST DOUGH
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M2 - INGREDIENTS RICH YEAST DOUGH 1
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M3 - INGREDIENTS RICH YEAST DOUGH 2
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M4 - EQUIPMENT AND UTENSILS RICH YEAST DOUGH PRODUCT 1
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M5 - EQUIPMENT AND UTENSILS RICH YEAST DOUGH PRODUCT 2
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M6 - PRODUCT RICH YEAST DOUGH
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M7 - PROSES PEMBUATAN ROTI
    Power Point Materi 6_Rich Yeast Dough Product
    Rich Yeast Dough
    Brioche
    Bread Shaping
    Asian Bread Shaping
    Steam Bread Shaping
    QUIZ MATERI 6_RICH YEAST DOUGH PRODUCT
    TUGAS MATERI 6_RICH YEAST DOUGH PRODUCT
    FORUM PEMBAHASAN RICH YEAST DOUGH PRODUCT
    7. ROLL IN YEAST DOUGH
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M1 - PENGERTIAN ROLL IN YEAST DOUGH
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M2 - INGREDIENT ROLL IN YEAST DOUGH 1
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M3 - INGREDIENT ROLL IN YEAST DOUGH 2
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M4 - EQUIPMENT AND UTENSILS ROLL IN YEAST DOUGH 1
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M5 - EQUIPMENT AND UTENSILS ROLL IN YEAST DOUGH 2
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M6 - PRODUCT ROLL IN YEAST DOUGH
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M7 - METODE LAMINASI
    Power Point Materi 7_ Roll In Yeast Product
    How To Make Puff Pastry
    How To make Croisant
    How To Making Dough Pastry
    QUIZ MATERI 7_ROLL IN YEAST DOUGH PRODUCT
    TUGAS MATERI 7_ROLL IN YEAST DOUGH
    FORUM PEMBAHASAN ROLL IN YEAST DOUGH
    8. SPONGE CAKE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M1 - PENGERTIAN CAKE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M2 - PENGERTIAN SPONGE CAKE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M3 - INGREDIENT SPONGE CAKE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M4 - EQUIPMENT AND UTENSILS SPONGE CAKE 1
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M5 - EQUIPMENT AND UTENSILS SPONGE CAKE 2
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M6 - PRODUK SPONGE CAKE
    DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M7 - AERASI PADA CAKE
    Power Point Materi 8_Sponge Cake
    SPONGE CAKE DASAR TANPA PENGEMBANG DAN EMULSIFIER
    RAHASIA PEMBUATAN SPONGE CAKE
    Japanese Cotton Sponge Cake
    Taiwanese Castella Cake Recipe
    Swiss Roll Made Form Sponge Cake
    How To Make Basic Sponge Cake
    QUIZ MATERI 8_SPONGE CAKE
    TUGAS MATERI 8_SPONGE CAKE PRODUCT
    FORUM PEMBAHASAN PENGOLAHAN SPONGE CAKE
    9. BUTTER AND CHIFFON CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M1 - PENGERTIAN BUTTER CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M2 - PENGERTIAN CHIFFON CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M3 - METODE PENGADUKAN CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M4 - METODE PEMBAKARAN CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M5 - PENILAIAN CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M6 - KESALAHAN UMUM DALAM MEMBUAT CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M7 - KESALAHAN DALAM MEMBUAT CAKE DAN PENYEBABNYA
    Power Point Materi 9_Butter and Chiffon Cake
    Chiffon Cake
    cotton cake
    Butter Cake
    Chiffon Cake
    QUIZ MATERI 9_BUTTER AND CHIFFON CAKE
    TUGAS MATERI 9_BUTTER AND CHIFFON CAKE
    FORUM PEMBAHASAN PENGOLAHAN BUTTER AND CHIFFON CAKE
    10. TRADISIONAL CAKE
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M1 - PENGERTIAN KUE TRADISIONAL INDONESIA
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M2 - PENGELOMPOKKAN BAHAN POKOK KUE INDONESIA
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M3 - PENGELOMPOKKAN BAHAN CAIR PADA KUE INDONESIA
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M4 - PENGELOMPOKKAN BAHAN PENAMBAH RASA, WARNA DAN AROMA PADA KUE TRADISIONAL INDONESIA
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M5 - PENGOLAHAN KUE INDONESIA BAGIAN PERTAMA
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M6 - PENGOLAHAN KUE INDONESIA BAGIAN KEDUA
    DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M7 - BAHAN PEMBUNGKUS KUE INDONESIA
    Power Point Materi 10_Tradisional Cake
    Memnbuat kue basah putu pandan
    Membuat Kue sarang Semut
    Membuat Bika Ambon
    Membuat Wajik
    Membuat kue cucur
    Membuat Bolu Kukus
    QUIZ MATERI 10_TRADISIONAL CAKE
    TUGAS MATERI 10_TRADISIONAL CAKE
    FORUM PEMBAHASAN PENGOLAHAN TRADISIONAL CAKE
    PRAKTIKUM TEKNIK PENGOLAHAN ROTI ORIENTAL DAN TRADISIONAL
    MODUL PRAKTIKUM_BREAD PROCESSING
    QUIZ MATERI 11_ PRACTICE BREAD
    HOW TO MAKE MELON PAN
    HOW TO MAKE DORAYAKI
    HOW TO MAKE PAO
    HOW TO MAKE SOBBORO BREAD
    HOW TO MAKE MARTABAK TERANG BULAN
    FORUM PRAKTIKUM TEKNIK PENGOLAHAN ROTI ORIENTAL DAN TRADISIONAL
    TUGAS MATERI 11_LAPORAN PRAKTIKUM TEKNIK PENGOLAHAN ROTI ORIENTAL DAN TRADISIONAL
    PRAKTIKUM TEKNIK PENGOLAHAN ROTI KONTINENTAL
    MODUL PRAKTIKUM _BREAD PROCESSING
    QUIZ MATERI 12_PRACTICE CONTONENTAL BREAD
    HOW TO MAKE BAGUETTE
    HOW TO MAKE SOUR DOUGH
    HOW TO MAKE DINNER ROLL
    HOW TO MAKE MILK BREAD
    HOW TO MAKE SWEET BREAD
    HOW TO MAKE CROISANT PRODUCT
    FORUM PRAKTIKUM TEKNIK PENGOLAHAN ROTI KONTINENTAL
    TUGAS MATERI 12_LAPORAN PRAKTIKUM TEKNIK PENGOLAHAN ROTI KONTINENTAL
    PRAKTIKUM PENGOLAHAN BASIC SPONGE CAKE
    MODUL PRAKTIKUM_SPONGE CAKE PROCESSING
    QUIZ MATERI 13_PRACTICE CAKE
    FORUM PRAKTIKUM PENGOLAHAN BASIC SPONGE CAKE
    TUGAS MATERI 13_RAKTIKUM PENGOLAHAN BASIC SPONGE CAKE
    HOW TO MAKE SPONGE CAKE VANILLA BASIC
    HOW TO MAKE SPONGE CAKE VANILLA FLUFFI
    HOW TO MAKE TAIWANESSE SPONGE CAKE BASIC
    HOW TO MAKE BLACK FOREST CAKE
    HOW TO MAKE CHOCOLLATE CAKE
    HOW TO MAKE HOCOLLATE CREAM CAKE
    PRAKTIKUM PENGOLAHAN BASIC BUTTER AND CHIFFON CAKE
    MODUL PRAKTIKUM_ CHIFFON AND BUTTER CAKE
    QUIZ MATERI 14_BUTTER AND CHIFFON CAKE
    Soft Moist Butter Cake
    FORUM RAKTIKUM PENGOLAHAN BASIC BUTTER AND CHIFFON CAKE
    TUGAS MATERI 14_PRAKTIKUM PENGOLAHAN BASIC BUTTER AND CHIFFON CAKE
    HOW TO MAKE MARMER CAKE
    HOW TO MAKE CHOCOLLATE CHIFFON CAKE
    HOW TO MAKE CHIFFON CAKE LAYER
    HOW TO MAKE BANANA CAKE
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    TEKNIK PENGOLAHAN ROTI CEPAT DAN ADONAN BERAGI

    • Teacher: DENDI GUSNADI

    CELOE

    Center of e-Learning and Open Education


    Address

    Gedung Panehan Pasca Sarjana Lantai 1,
    Jl. Telekomunikasi Terusan Buah Batu, 
    Bandung - 40257, Indonesia

      E-Mail: clove@telkomuniversity.ac.id
     Whatsapp Khusus Dosen: +62 821-1666-3563


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