B Inggriss
B Inggriss
B Inggriss
ARRANGED BY :
1. Ahmad Faisal
2. Amelia Wahyuni
3. Ega Saputra
4. Nazia Indriani
5. Tridida Surbakti
First of all, thanks to Allah SWT because of the help of Allah, writer finished writing
the paper entitled "How to Make Asinan Salak” right in the calculated time.
The purpose in writing this paper is to fulfill the assignment that given by Miss Devi
Riyani as teacher English.
In arranging this paper, the writer trully get lots challenges and obstructions but with
help of many indiviuals, those obstructions could passed. Writer also realized there are still
many mistakes in process of writing this paper.
Because of that, the writer says thank you to all individualis who helps in the process
of writing this paper. Hopefully Allah replies all helps and bless you all. The writer realized
the this paper still imperfect in arrangment and the content. Then the writer hope the criticism
from the readers can help the writer in perfecting the next paper. Last but not the least
Hopefully, this paper can helps the readers to gain more knowledge about How to Make
Asinan Salak.
ABSTRAK
Faisal, Ahmad Wahyuni, Amelia Saputra, Ega Indriani, Nazia and Surbakti, Tridida "HOW
TO MAKE ASINAN SALAK": SMA SWASTA NURUL YAQIN paper.
Supervising Teacher: Devi Riyani S. Pd.
Keywords: Pickled Salak, Salak Fruit
This paper is entitled "HOW TO MAKE ASINAN SALAK". This research is motivated by
the benefits of salak fruit which few people know about and rarely make.
The research uses an experimental method, namely by cutting into pieces
and mixed with crushed red chilies, then added with tamarind, granulated sugar, salt and
sufficient mineral water.
This research was conducted on October 10 2023, Rawa Medang Academic Year
2023/2024. After the process of making pickled snake fruit, it can be made
snacks.
The process of making pickled snake fruit is by preparing ½ kg of snake fruit,
then chop or slice the salak then mix with the crushed red chilies. Then add enough mineral
water mixed with tamarind. After that, cook for a few minutes until it looks boiling, serve in a
container, and the pickled salak is ready to be served.
LIST OF CONTENTS
COVER....................................................................................................................... i
PREFACE................................................................................................................... ii
VALIDITY SHEET.................................................................................................... iii
LIST OF CONTENTS............................................................................................... iv
CHAPTER I INTRODUCTION
A. BACKGROUND............................................................................................ 1
B. FORMULATION OF THE PROBLEM...................................................... 1
C. RESEARCH PURPOSES............................................................................. 2
BIBLIOGRAPHY..................................................................................................... 15
ATTACHMENT........................................................................................................ 16
CHAPTER I
INTRODUCTION
A. BACKGROUND
Fruit has an important role, among others, as a source of nutrition, vitamins, and a
source of food other than vegetables. Judging from its nutritional content, fruit is a source of
vitamins and minerals that are very necessary for humans. Vitamins and minerals are useful
for continuing metabolism in the digestion of food which is vital for maintaining health. The
weaknesses of fruit are that it is seasonal, easily damaged (perishable), the size is not
uniform, the color of the fruit changes very quickly due to physical influences such as
sunlight and cutting, as well as biological influences (fungi) so it easily rots. Therefore
processing fruit to extend its shelf life is very important. Fruit can be processed into various
forms of drinks such as wine, fruit juice and syrup as well as other foods such as pickles,
sweets, dodol, chips and sale. The fruit that will be used in this practicum is snake fruit.
Salak is a seasonal fruit that is quite productive and can produce fruit throughout the
year and is very abundant. Salak fruit in one bunch has a level of maturity and size that is not
uniform (Tim Karya Mandiri, 2010). Salak fruit that is ready to harvest is between 6-7
months old and has the characteristics of being ripe, sweet in taste, has a salak and masir
aroma. Fresh snake fruit has a short shelf life and is easily damaged, because snake fruit
contains high water content, namely 100 grams of snake fruit contains 78% water, so it needs
special handling to maintain the quality of snake fruit. Apart from the fairly high water
content, salak fruit contains tannin compounds which give an astringent taste and a brown
color change to the flesh of the salak fruit when exposed to air (Ministry of Health of the
Republic of Indonesia, 1979). In this practicum we will process the salak fruit into pickles.
Asinan is food made by means of pickling (through pickling with salt or pickling
with vinegar), the ingredients being pickled are various types of vegetables and fruit. This
food is a healthy dish, rich in anti-microbials and antioxidants. Processing salak fruit into
pickles can also extend post-harvest life, vary the taste, create new industries, increase
consumer tastes which ultimately increases the economic value of these agricultural
commodities. Pendapat menurut ahli
B. PROBLEM FORMULATION
1. What are the types of snake fruit?
2. What is the process for making pickled snake fruit?
3. What is the meaning of experiment?
C. GOALS
1. Know the types of salak.
2. Know how to make pickled snake fruit.
3. Know what an experiment is.
CHAPTER II
LITERATURE REVIEW
A. SNAKEFRUIT
Snakefruit plants are not only known in several regions in Indonesia, but also in
Burma, Thailand, the Philippines and in Malaya. The types of snake fruit generally grown in
Burma are different from those commonly grown in Malaya, likewise the types generally
cultivated in Sumatra are different from those in Java. Salak, which is native to Indonesia, is
Salacca edulis Reinw, (Santoso, 1990). In plant systematics (taxonomy), salak (Salacca edulis
Reinw.) is classified as follows:
2. Treats constipation
Many people think that when they eat salak fruit, they are worried that constipation will
occur. This can happen because the texture of snake fruit is dense. If you consume a lot of
snake fruit without balancing it with other healthy foods, you will definitely become
constipated. But if consumed in sufficient portions, it turns out that the epidermis on salak
should not be thrown away. Eat salak without peeling the thin epidermis. The epidermis fiber
in snake fruit is believed to improve digestion. This is certainly an interesting benefit of snake
fruit.
3. Full of Vitamin C
By consuming 100 grams of snake fruit, there is 10% vitamin C content which is very good
for maintaining the body's immune system against viruses. The benefits of snake fruit
because sufficient vitamin C also has an impact on skin health. The elasticity and brightness
of the skin tone will be maintained.
5. Contains antioxidants
Another benefit of salak fruit is that it also contains beta carotene, which functions as an
antioxidant to protect body cells from damage. These benefits have a significant impact on
the body, such as preventing viruses, fighting the growth of cancer cells, and also preventing
premature aging due to free radicals which are dangerous for the body.
9. Healthy Heart
The benefits of snake fruit can also be heart healthy. Salak is rich in heart-healthy potassium.
High amounts of antioxidants and minerals can help keep the cardiovascular system
functioning well and help regulate water in the body.
C. CLASSIFICATION OF SALAK
In plant systematics (taxonomy), salak (Salacca edulis Reinw.) is classified as follows:
1. Kingdom Plantae Division
2. Clasis spermatophyta
3. Monocotyledoneae Order
4. Spodiciflarae Family
5. PalmaeGenus
6. Salacca Species
7. Salacca edulis Reinw
E. CHILLI
a. Leaf Chili
plant leaves vary according to species and variety. There are leaves that are oval, oval,
and some are even angular. The color of the upper leaf surface is usually light green, green,
dark green, even bluish green. Meanwhile, the lower surface of the leaves is generally light
green, pale green or green. Some of the surfaces of chili leaves are smooth and some are
wrinkled. The length of chili leaves is between 3 - 11 cm, with a width of between 1 - 5 cm.
b. Stem Chili
plants are shrubs with non-woody stems. Usually, the stem will grow to a certain
height, then form many branches. For types of cayenne pepper, the stem length usually does
not exceed 100 cm. However, for large types of chilies, the stem length (height) can reach 2
meters or even more. The stems of chili plants are green, dark green, or light green. On old
stems (usually the bottom stem), a brown, wood-like color will appear. This is pseudowood,
which is obtained from the hardening of parenchymal tissue.
c. Root Chili
plants have quite complicated roots and only consist of fibrous roots. Usually on the
roots there are nodules which are the result of symbiosis with several microorganisms. Even
though it does not have a tap root, there are several roots growing downwards that function as
pseudo tap roots.
d. Flower Chili
plant flowers also vary, but have the same shape, namely star-shaped. This shows that
the chili plant belongs to the subclass Ateridae (star flowering). Flowers usually grow in the
leaf axils, singly or in clusters. In one bunch there are usually only 2 - 3 flowers. The flower
crowns of chili plants come in various colors, some are white, greenish white and purple.
Flower diameter between 5 — 20 mm. The chili plant flowers are perfect flowers, meaning
that on one plant there are male and female flowers. Male and female flowers ripen at the
same time (or almost the same), so the plant can self-pollinate. However, to get better fruit
yields, cross-pollination is preferred. Therefore, chili plants planted on land in large quantities
produce better results than chili plants planted alone. Pollination of chili plants is usually
assisted by wind or bees. The wind speed required for pollination is between 10 — 20
km/hour (light wind). Winds that are too strong will actually damage plants. Meanwhile,
pollination assisted by bees is carried out when bees are attracted to the flowers of chili plants
which are attractive in appearance and contain honey in them.
e. Fruit and seeds
Chili fruit is the most widely known part of the chili plant and has many variations.
Chili fruit is divided into 11 types, namely serrano, cubanelle, cayenne, pimento, Anaheim
chile, cherry, jalapeno, elongate bell, ancho, banana, and blocky bell. There are only 10 types
of chili fruit shapes, where the elongate bell and blocky bell types are considered the same.
F. TAMARIND
Tamarind (Tamarindus indica) is a large tree that is evergreen. The fruit tastes sour
and is often used as a spice in cooking or drinks. Scientific Classification The taxonomic
structure of Tamarind is as follows: Kingdom: Plantae Division: Magnoliophyta Class:
Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Caesalpinioideae Nation:
Detarieae Genus: Tamarindus Species: Tamarindus indica Status Tamarindus indica has Least
Concern / LC status (IUCN Redlist ) with a stable population trend. Morphological
Characteristics of Tamarind has a tree habit with a large stature, its leaves are always green
because they do not experience leaf fall. The tree can reach a height of up to 30 m, with a
diameter at the base of the tree that can reach 2 m. The bark is grayish brown, rough and split
and has vertical grooves. The crown is round, wide and the leaves are dense.
The compound leaves are even pinnate, 5-13 cm long, alternately located, with
tapered ribbon-like stem leaves, whitish pink. The leaves are narrowly oval, consisting of 8-
16 pairs, each measuring between 0.5-1 Flowers are arranged in loose bunches, in the leaf
axils or ends of twigs, up to 16 cm long. Butterfly flower with 4 petals and 5 petals, smells
fragrant. The crown is whitish yellow with red-brown veins. Pods are inflated, cylindrical,
curved or straight, bearing up to 10 seeds, often with a constriction between two seeds. The
skin of the fruit (exocarp) hardens brownish or scaly gray, with veins that are hard and tough
like threads.
The flesh is greenish white when young, brownish red to black when very ripe, sweet
and sour and sticky. Seeds are brownish, shiny and hard and slightly square. Tamarind's
habitat includes tropical plants. This tree can grow well at an altitude of up to 1500 m above
sea level. Can grow on sandy or clay soil, especially in areas where the dry season is clear
and long enough. The benefits of tamarind are many uses of the fruit as a spice in Javanese
dishes, for example for tamarind vegetables. It is also used as a basic ingredient for herbal
medicine, for example turmeric tamarind or grape tamarind. Tamarind wood is brownish red
in color. It is heavy, hard, dense, durable and has a smooth texture. This wood is usually used
as raw material for furniture, statues or carvings. Tamarind trees are generally used as shade
trees planted on the side of the road. Menurut ahli tentang tamarin
Javanese acid contains flavonoids, tannins, glycosides and saponins which are
phytochemical substances that function as antioxidants. Other ingredients are potassium,
phosphorus, magnesium, calcium, iron, sodium and zinc. Apart from that, tamarind also
contains vitamin C, vitamin B, vitamin A, and vitamin K (Hariana, 2011).
CHAPTER III
RESEARCH METHODS
CHAPTER IV
RESEARCH RESULT
A. RESEARCH RESULT
a. Process of Making Salak Pickles
Ingredients :
1 kg salak, peeled, halve
7 pcs curly red chilies
3 pcs red cayenne pepper
1 tsp grilled shrimp paste
150 gr sugar
2 tbsp brown sugar
1-2 tbsp salt
2 tbsp vinegar
700 ml water +/- 2.5 glasses
How to make :
Step 1
Crush the chili paste and salt. No need to be too subtle.
Step 2
Boil water in a pan. Add the uleg chilies and granulated sugar, brown sugar. After boiling and
the sugar has dissolved, turn off the stove. Leave it until the steam disappears.
Step 3
Add vinegar and salak. The amounts of ingredients above are only a guide. Please check the
taste according to taste. The taste of the pickles should be strong and have a balance between
salty, sweet and sour.
Step 4.
Place in the refrigerator until absorbed, about 2 hours. The longer it takes, the better it is.
Serve cold. Good luck trying it... it's refreshing.
To get pickled snake fruit, the snake fruit is soaked in a solution of salt, sugar and
vinegar. Sugar concentration was carried out with three variations of treatment, namely with a
sugar concentration of 15%, 17% and 19%. According to Buckle et al (1987), the addition of
sugar in the soaking solution is intended to make some of the water unavailable for the
growth of microorganisms because water activity will decrease. However, ingredients with
high sugar content tend to be damaged by mold and yeast. The purpose of soaking snake fruit
in a salt solution is to prevent a browning reaction on the surface of the snake fruit meat.
C. DISCUSSION
The salak we use is pondoh salak. We use salak because it is easy to get, its utilization
is less than optimal, and the population can be said to be large in our surrounding
environment. Salak has several advantages, including:
1. To maintain eye health
2. For digestion, diabetes
3. To maintain healthy skin
This pickled snake fruit is a combination of snake fruit, chili, tamarind, brown sugar,
granulated sugar and various other ingredients. The use of snake fruit is not widely known to
the general public, usually snake fruit here only grows if someone plants it and cultivates it.
After the process of making pickled snake fruit is complete, the snake fruit is ready to be
enjoyed
CHAPTER V
CLOSING
A. Conclusion
Based on the results of the practicum that we got, conclusions can be drawn:
Differences in salt and sugar concentrations affect pH, yield and sensory evaluation of
pickles.
Overall, the preferred pickle product is the pickle with the highest concentration of salt and
sugar (11% salt and 19% sugar).
The aroma of pickles is in the range of dislike to somewhat liked, the color and texture do not
change much so they are somewhat liked, but the taste of all pickled products is not liked.
B. Suggestion
This pickled snake fruit preparation can be used as a snack. With its refreshing taste, it
easily suits any condition. Salak pickle is also more practical if placed in a cup, for easy
carrying everywhere.
BIBLIOGRAPHY
https://id.scribd.com/document/391804286/Asinan-Salak
https://www.orami.co.id/magazine/manfaat-buah-salak
www. Mybrain and friend.com
Potensi Buah Salak Sebagai Suplemen Obat dan Pangan Oleh Dr. Haryoto, M.Sc., Edy
Priyanto, M.Mar · 2018
abdiwiralodra.unwir.ac.id
ATTACHMENT