DIMSUM-FOOD ANALYSIS-GROUP billinguak 1.pptx

food

1. FOOD INDUSTRY ANALYSIS Here is where your presentation begins

2. 02 01 Member of Group 1 02 03 06 Maya Jenita S ((4203331001)) Rahma Safitri Harahap (4203332024) 03 Putri Purwasari (4203131067) 04 Vira Maharani (4202431018) DIMSUM IS GOOD!!

3. CHAPTER I 01 BACKGROUND

4. Background Frozen food (frozen food) is the process of preserving food products by changing almost all of the water content in product into ice. The frozen state causes microbiological activity and enzymes are inhibited so that the shelf life of the product becomes long. Product Frozen food still has a shelf life or energy limit save. At a certain period of time the product can still be accepted, whatever that is color, taste, texture and shape. One example of frozen food is dimsum . Dimsum is a snack that originates from China. This food is usually eaten as breakfast or a midday snack... Dimsum is divided into two, namely fried and steamed dimsum . Steamed ones are usually served in bamboo containers, with the aim of keeping them warm when eaten.

5. CHAPTER II 02 Tools and Materials

6. Tools and Materials Num. Tools 1. Stove 2. Steamer 3. Mixer 4. Spatula 5. Basin 6. Scales 7. Mug 8. Baking Sheet 9. Spoon 10. Napkin Tools

7. Num. Materials Amount 1. Peeled shrimp 50 grams 2. Chicken thigh fillets 150 grams 3. Dried ear mushrooms 25 grams 4. Green onion 1 stalk 5. Sugar 1 tbsp 6. Salt 1 tbsp 7. Ground pepper ½ tbsp 8. Sesame oil ¼ tbsp 9. Dumpling skin 24 pieces 10. Red chilies 4 curly 11. Garlic 2 cloves 12. Boiled water 300 mL 14. Cornstarch Sufficiently 15. Carrot Sufficiently Materials

8. CHAPTER III 03 PROCEDURE

9. 1. Mix ingredients such as finely chopped chicken fillet with chopped peeled shrimp. 2. Then add the clam ear mushrooms which are soaked in water. Next add the scallions and the sliced ​​white part. Also add seasoning sugar, pepper, sesame oil. As finishing, add starch, knead. 3. After that, take the dumpling skin and the grated carrot. Stir well. 4. Next, take a spoonful of dough, place a piece of wonton skin. 5. Then shape into a bowl and sprinkle some chopped carrots on top. Do the dough until it runs out. 6. Steam the dimsum for about 15 minutes, remove from heat 7. Serve while warm with hot sauce. How to Make Chicken Dimsum

10. How to Make Dimsum Sauce Boil 2 cloves of garlic and grind it. Thinly slice the red chilies and remove the seeds. Then, boil 300 ml of water, add the chilies and garlic, add salt and sugar, then wait for it to boil. Lastly, prepare the cornstarch solution, pour it in, to thicken the sauce

11. CHAPTER IV 04 PACKAGING

12. 05 Manufacturing Cost

13. COSTS Num. Financial Details Amount Price 1. Peeled shrimp 50 grams Rp. 5.000,00 2. Chicken thigh fillets 150 grams Rp. 25.000,00 3. Dried ear mushrooms 25 grams Rp. 8.000,00 4. Green onion 1 stalk Rp. 1.000,00 5. Sugar 1 tbsp Rp. 7.000,00 / ¼ kg 6. Salt 1 tbsp Rp. 3.000,00 / bks 7. Ground pepper ½ tbsp Rp. 1.000,00 / bks 8. Sesame oil ¼ tbsp Rp. 10.000,00 / bottle 9. Dumpling skin 24 pieces Rp. 10.000,00 10. Red chilies 4 curly Rp. 9.000,00 / ¼ kg 11. Garlic 2 cloves Rp. 5.000,00 / ¼ kg 12. Boiled water 300 mL Rp. 5.000,00 / gallon 14. Cornstarch Sufficiently Rp. 11.000,00 / kg 15. Carrot Sufficiently Rp. 4.000,00 / kg Total Fixed Cost Rp. 104.000,00

14. 06 Food Safety and Sanitation and Marketing

15. A. FOOD SAFETY B. Food Safety Analysis on Dim Sum Production C. Sanitation D. Create unique and attractive promotions Marketing Food Safety and Sanitation A. Marketing through social media B. Collaborate with delivery service providers C. Endorse using influencers or influential people D. Create unique and attractive promotions