Penilaian Akhir Semester Ganjil Prakarya Pengolahan (Ips) 2016

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  • 1/40 Pertanyaan

    Menghayati bahwa akal dan pikiran dan kemampuan manusia dalam berfikir kreatif untuk membuat produk pengolahan serta keberhasilan wirausaha adalah….

    • Kekuatan otak
    • Anugerah Tuhan
    • Imajinasi manusia
    • Kreatifitas manusia
    • Kewirausahaan manusia
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  • 2. 

    Dapat menghayati perilaku jujur, percaya diri, dan mandiri serta sikap kerjasama, gotong royong, bertoleransi, disiplin, tanggung jawab, kreatif dan inovatif dalam usaha catering adalah …

    • Tujuan pembelajaran wirausaha catering

    • Hasil wirausaha usaha catering

    • Tujuan bisnis usaha catering

    • Perilaku usahawan

    • Sifat wirausaha

    Correct Answer
    A. Tujuan pembelajaran wirausaha catering
    Explanation
    The correct answer is "Tujuan pembelajaran wirausaha catering" because the question asks for the goal or objective of learning entrepreneurship in catering. This option aligns with the topic of learning and entrepreneurship in the catering business. The other options, such as the results of entrepreneurship in catering or the characteristics of an entrepreneur, do not specifically address the goal of learning entrepreneurship in the catering industry.

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  • 3. 

    Dapat Mendesain, membuat produk, mengemas dan memasarkan serta mendapatkan laba dari produk usaha catering. Pernyataan diatas adalah…..

    • Produk

    • Tujuan

    • Teknik

    • Proses

    • Cara

    Correct Answer
    A. Tujuan
    Explanation
    The statement "Dapat Mendesain, membuat produk, mengemas dan memasarkan serta mendapatkan laba dari produk usaha catering" implies that the purpose or objective of the statement is to achieve the goal of designing, creating, packaging, marketing, and making a profit from a catering business product. Therefore, the correct answer is "Tujuan" (Purpose/Goal).

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  • 4. 

    Hubungan antara ketersediaan barang di pasar dan permintaan pembeli, hukum tersebut adalah….

    • Hukum Jual beli

    • Hukum permintaan dan persediaan

    • Hukum Ekonomi dasar

    • Rumus ekonomi dasar

    • Hukum produksi

    Correct Answer
    A. Hukum Ekonomi dasar
    Explanation
    The correct answer is "Hukum Ekonomi dasar". This answer is the most appropriate because it refers to the basic economic principles that govern the relationship between the availability of goods in the market and the demand from buyers. It encompasses the fundamental concepts of supply and demand, which are central to understanding how markets function.

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  • 5. 

    Jika ketersediaan barang melebihi permintaan pembeli, maka yang terjadi adalah…

    • Barang tidak laku

    • Harga bahan baku mahal

    • Biaya produksi meningkat

    • Harga barang menjadi tinggi

    • Harga barang menjadi rendah

    Correct Answer
    A. Harga barang menjadi tinggi
    Explanation
    Jika ketersediaan barang melebihi permintaan pembeli, maka penawaran barang akan lebih besar daripada permintaan. Hal ini akan menyebabkan persaingan antar penjual meningkat, sehingga harga barang cenderung naik. Dengan kata lain, jika pasokan barang melebihi permintaan, maka harga barang akan menjadi tinggi.

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  • 6. 

    Rancangan produk terwujud melalui kegiatan wirausaha dengan didukung oleh ketersediaan sumber daya. Sumber daya yang dikelola dalam sebuah wirausaha diantaranya, kecuali…

    • Cara kerja

    • Manusia

    • Promosi

    • Modal

    • Pasar

    Correct Answer
    A. Promosi
    Explanation
    The given question is asking for a resource that is not managed in an entrepreneurship activity. The options provided are "Cara kerja" (work process), "Manusia" (human resources), "Promosi" (promotion), "Modal" (capital), and "Pasar" (market). All of these options can be considered as resources that are managed in an entrepreneurship activity except for "Promosi" (promotion). Promotion is a marketing activity that involves advertising and communication to promote a product or service. While it is an important aspect of entrepreneurship, it is not a resource that is directly managed.

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  • 7. 

    Roti Goreng Isi keju oncom merupakan modifikasi makanan khas daerah yang digemari kalangan remaja, analisis kesempatan (opportunity) makanan tersebut adalah....

    • Konsumen dapat langsung order

    • Makanan tidak tahan lama

    • Lokasi yang strategis

    • Membuka cabang baru

    • Membeli hanya pada langganan

    Correct Answer
    A. Membuka cabang baru
    Explanation
    The correct answer is "membuka cabang baru." This is because Roti Goreng Isi keju oncom is a modified local food that is popular among teenagers. By opening a new branch, the opportunity to reach a wider customer base and cater to the demand of the target market can be capitalized on. It allows for expansion and growth of the business, potentially increasing sales and profitability.

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  • 8. 

    Diberikan pernyataan sebagai berikut :1. Tempat Usaha2. Peralatan Makan3. Peralatan Masak4. Penunjang CateringYang diperlukan dalam Kegiatan usaha catering adalah… 

    • 1 dan 2

    • 1 dan 3

    • 1,2, dan 3

    • 2,3, dan 4

    • 1,2,3, dan 4

    Correct Answer
    A. 1,2,3, dan 4
    Explanation
    The statement mentions four items that are needed in a catering business: Tempat Usaha (business location), Peralatan Makan (eating utensils), Peralatan Masak (cooking equipment), and Penunjang Catering (catering support). Therefore, all four items are necessary for the catering business, which is why the correct answer is 1,2,3, dan 4.

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  • 9. 

    Faktor dari dalam diri seseorang untuk memunculkan ide usaha disebut faktor internal. Pernyataan di bawah ini yang merupakan faktor internal adalah....

    • Masalah yang dihadapi

    • Fasilitas yang dimiliki

    • Modal warisan individu

    • Pengalaman diri individu

    • Kebutuhan diri individu

    Correct Answer
    A. Pengalaman diri individu
    Explanation
    The correct answer is "pengalaman diri individu" because it refers to an individual's personal experiences, which can play a significant role in generating business ideas. Personal experiences can provide insights, knowledge, and skills that can be applied to identify opportunities and solve problems, leading to the development of entrepreneurial ideas.

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  • 10. 

    Resiko usaha adalah kegagalan atau ketidakberhasilan dalam menangkap peluang usaha. Pernyataan di bawah ini yang merupakan salah satu faktor  dalam mengurangi resiko usaha adalah....

    • Keyakinan yang kuat dalam berusaha

    • Kesadaran dalam mengelola usaha

    • Sikap mental yang positif

    • Inovatif dan kreatif

    • Pengembangan diri

    Correct Answer
    A. Kesadaran dalam mengelola usaha
    Explanation
    Kesadaran dalam mengelola usaha (awareness in managing the business) is one of the factors that can help reduce business risks. Having a strong awareness of how to effectively manage the business can help identify potential risks and take necessary actions to mitigate them. This includes understanding financial management, market analysis, operational efficiency, and other aspects of running a business successfully. By being aware and proactive in managing the business, entrepreneurs can minimize the chances of failure or unsuccessful outcomes.

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  • 11. 

    Dari pernyataan berikut:1. perencanaan usaha 2. tujuan pengolahan 3. inovasi terus menerus 4. keunggulan usahaFaktor non teknis yang menentukan keberhasilan atau kegagalan usaha makanan khas daerah adalah....

    • 1 dan 2

    • 2 dan 3

    • 1,2, dan 3

    • 2,3, dan 4

    • 1,2,3 dan 4

    Correct Answer
    A. 1,2, dan 3
    Explanation
    The correct answer is 1, 2, and 3. This means that factors such as business planning, processing goals, and continuous innovation are non-technical factors that determine the success or failure of a regional specialty food business. These factors are important because effective business planning helps in setting clear goals and strategies, processing goals ensure that the food is processed in a way that meets quality standards, and continuous innovation helps in staying competitive and meeting changing customer preferences.

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  • 12. 

    Di bawah ini adalah analisis SWOT untuk makanan khas daerah Bakwan Malang, yang merupakan analisis kekuatan adalah....

    • Tidak terlalu besar

    • Bebas bahan kimia

    • Tidak tahan lama

    • Melayani pesanan katering

    • Memiliki banyak pesaing

    Correct Answer
    A. Bebas bahan kimia
    Explanation
    The correct answer is "bebas bahan kimia." This is because the statement "bebas bahan kimia" indicates that the food does not contain any harmful chemicals or additives. This can be seen as a strength in the SWOT analysis because it appeals to health-conscious consumers who prioritize natural and organic food options. By offering a chemical-free product, the Bakwan Malang food can differentiate itself from competitors and attract a specific target market. Additionally, this can contribute to the overall quality and taste of the food, enhancing its appeal to customers.

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  • 13. 

    Tanaman aromatik yang ditambahkan pada makanan sebagai penyedap dan pembangkit selera makan dan biasanya digunakan dalam keadaan masih segar. Nama yang sesuai untuk pernyataan diatas adalah....

    • Bahan

    • Bumbu

    • Rempah

    • Hiasan

    • Sensasi

    Correct Answer
    A. Rempah
    Explanation
    The given statement describes a type of plant that is added to food to enhance its flavor and stimulate appetite. This plant is typically used in its fresh state. The term that best fits this description is "rempah," which refers to spices or seasonings used in cooking.

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  • 14. 

    Promosi merupakan suatu cara memperkenalkan produk kepada orang lain. Di bawah ini adalah  media yang cocok untuk promosi produk olahan makanan khas adalah, kecuali....

    • TV

    • Radio

    • Internet

    • Door to door

    • Handphone

    Correct Answer
    A. Radio
    Explanation
    Radio is not a suitable medium for promoting food products because it does not provide visual representation of the food. Unlike TV, internet, and handphones, radio cannot showcase the appearance and presentation of the food, which is an important aspect in food promotion. Door to door promotion may also be more effective as it allows for direct interaction with potential customers and the opportunity to provide samples or demonstrations.

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  • 15. 

    Dalam wirausaha pengolahan diperlukan proses evaluasi dan proses analisis.Jika kita ingin melihat ada tidaknya kemungkinan membuka usaha di suatu tempat  maka analisis yang digunakan adalah… 

    • SWOT

    • Opportunities

    • Treats

    • Weakness

    • Strength

    Correct Answer
    A. SWOT
    Explanation
    SWOT analysis is the correct answer because it is a commonly used tool in entrepreneurship for evaluating the strengths, weaknesses, opportunities, and threats of a business venture. This analysis helps entrepreneurs identify internal factors (strengths and weaknesses) and external factors (opportunities and threats) that can impact the success of their business. By conducting a SWOT analysis, entrepreneurs can make informed decisions about starting a business in a particular location, as it helps them assess the potential risks and advantages associated with the market and competition.

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  • 16. 
    Perhatikan gambar berikut:Jenis rempah yang sesuai dengan gambar berikut adalah.... - ProProfs

    Perhatikan gambar berikut:Jenis rempah yang sesuai dengan gambar berikut adalah....

    • Soka

    • kecombrang

    • kemangi

    • Poh-pohan

    • Kenikir

    Correct Answer
    A. kecombrang
    Explanation
    The correct answer is kecombrang.

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  • 17. 

    Seorang siswa bersama teman-temannya berkumpul di suatu tempat, lalu mereka membagi tugas untuk membeli bahan, menyiapkan box, memasak, menata, menawarkan dan menjual.Materi yang sesuai dengan ketrampilan yang mereka lakukan adalah....

    • Pengolahan

    • Budidaya

    • Kerajinan

    • Rekayasa

    • Usaha

    Correct Answer
    A. Pengolahan
    Explanation
    The correct answer is Pengolahan. The students are dividing tasks related to buying ingredients, preparing boxes, cooking, arranging, offering, and selling. These tasks involve processing or transforming the ingredients into a final product, which is in line with the concept of pengolahan (processing).

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  • 18. 

    Diberikan data makanan khas daerah sebagai berikut:
    1. dadih
    2. mochi
    3. asinan
    4. telur asin
    5. fruit leather
    Dari data makanan diatas yang merupakan produk nabati adalah....

    • 1,2,3

    • 3,4,5

    • 1,4,5

    • 2,3,5

    • 1,2,3,4

    Correct Answer
    A. 2,3,5
    Explanation
    The correct answer is 2,3,5. This is because the only items in the given list that are plant-based are dadih, mochia, and fruit leather. Therefore, the correct answer includes the numbers corresponding to these items.

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  • 19. 

    Beberapa hal yang harus diperhatikan Dalam riset bahan baku pengolahan makanan khas daerah diantaranya, kecuali....

    • Bahan baku pengolahan harus selalu tersedia

    • Bahan baku mudah di dapat dimanapun

    • Memiliki kerjasama (MOU) dengan pemilik bahan baku makanan

    • Bahan baku hanya tersedia selama 1 tahun

    • Transportasi untuk bahan baku mudah

    Correct Answer
    A. Bahan baku pengolahan harus selalu tersedia
    Explanation
    The given answer states that "Bahan baku pengolahan harus selalu tersedia" (Raw materials for processing must always be available) is not one of the things to be considered in researching raw materials for regional food processing. This means that the constant availability of raw materials is not a necessary factor to be taken into account in this research.

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  • 20. 

    Peluang wirausaha produk pangan memiliki beberapa alasan yang sangat menarik, diantaranya adalah…

    • Produk sangat bervariatif

    • Bahan baku harus import

    • Teknologi pengolahan menggunakan teknologi modern

    • Kemasan harus terbuat dari bahan plastik

    • Pangsa pasar sangat sempit

    Correct Answer
    A. Produk sangat bervariatif
    Explanation
    The given answer, "Produk sangat bervariatif," is a valid explanation for why the opportunity for food product entrepreneurship is attractive. Having a wide variety of products allows entrepreneurs to cater to different consumer preferences and target various market segments. This can increase the chances of success and profitability in the food industry.

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  • 21. 
    Which one do you like? - ProProfs

    Which one do you like?

    • 1

    • 2

    • 3

    • 4

    • 5

    Correct Answer
    A. 3
    Explanation
    The answer is 3 because it is the only option that is explicitly mentioned in the question. The question asks "Which one do you like?" and the options are numbered from 1 to 5. Therefore, the correct answer is 3.

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  • 22. 
    Pasangan data yang tepat adalah.... - ProProfs

    Pasangan data yang tepat adalah....

    • 1

    • 2

    • 3

    • 4

    • 5

    Correct Answer
    A. 4
  • 23. 
    Pasangan bumbu dan masakan yang tepat dari gambar tersebut adalah.... - ProProfs

    Pasangan bumbu dan masakan yang tepat dari gambar tersebut adalah....

    • 1b,2c,3e,4d,5a

    • 1c,2a,3b,4e,5d

    • 1a,2b,3c,4d,5e

    • 1c,2d,3d,4a,5c

    • 1b,2c,3a,4e,5d

    Correct Answer
    A. 1b,2c,3a,4e,5d
  • 24. 

    Pernyataan di bawah ini yang benar untuk definisi bumbu dan rempah adalah....

    • Tanaman aromatik yang ditambahkan pada makanan sebagai penyedap dan pembangkit selera makan

    • Bagian tanaman beraroma digunakan dalam jumlah kecil sebagai perasa atau pengawet makanan

    • Bagian tanaman yang ditambahkan pada makanan untuk memberi rasa pada makanan

    • Tanaman yang masih segar ditambahkan pada makanan untuk pembangkit selera makan

    • Bagian tanaman kering yang ditambahkan pada makanan untuk memberi rasa pada makanan

    Correct Answer
    A. Bagian tanaman beraroma digunakan dalam jumlah kecil sebagai perasa atau pengawet makanan
    Explanation
    The correct answer is "bagian tanaman beraroma digunakan dalam jumlah kecil sebagai perasa atau pengawet makanan." This answer accurately describes the definition of spices and herbs, which are aromatic plants that are added to food in small amounts to enhance flavor or preserve the food.

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  • 25. 

    Diberikan ciri-ciri masakan sebagai berikut:
    1. sedikit pedas dan asam
    2. menggunakan sayur mentah
    3. dominan manis dan bersantan
    4. cenderung menggunakan santan kental
    5. pemasakan di rebus, di goreng dan di pepes
    Pernyataan yang tepat untuk ciri-ciri makanan yang berasal dari Jawa Barat adalah....

    • 1,2 dan 3

    • 2,3 dan 4

    • 3,4 dan 5

    • 1,2 dan 4

    • 1,2 dan 5

    Correct Answer
    A. 1,2 dan 5
    Explanation
    The correct answer is 1,2 dan 5. This is because the characteristics mentioned in the question match with the cuisine from West Java. The cuisine from West Java is known for its slightly spicy and sour taste, the use of raw vegetables, and the dominant sweetness in their dishes. They also tend to use thick coconut milk in their cooking and employ boiling, frying, and steaming methods. Therefore, options 1, 2, and 5 are the correct choices as they include these characteristics.

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  • 26. 

    Diberikan data masakan dan asal daerah:
    1. gudeg                                          a. maluku   
    2.  rawon                                         b. lombok                        
    3. papeda                                       c. palembang
    4. gulai patin                                 d. jogya
    5. ayam taliwang                        e. jawa timur
    Pasangan masakan dan asal daerah yang benar adalah.... 

    • 1-a, 2-b, 3-c, 4-d, 5-e

    • 1-b, 2-c, 3-d, 4-e, 5-a

    • 1-d, 2-c, 3-b, 4-c, 5-a

    • 1-c, 2-d, 3-a, 4-e, 5-b

    • 1-d, 2-e, 3-a, 4-c, 5-b

    Correct Answer
    A. 1-d, 2-e, 3-a, 4-c, 5-b
    Explanation
    The correct answer is 1-d, 2-e, 3-a, 4-c, 5-b. The explanation is that the correct pairing of dishes and their respective regions is as follows: gudeg - Jogya, rawon - Maluku, papeda - Lombok, gulai patin - Palembang, ayam taliwang - Jawa Timur. Therefore, the correct answer is 1-d, 2-e, 3-a, 4-c, 5-b.

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  • 27. 

    Dalam usaha mengolah makanan salah satu faktor agar konsumen tertarik maka makanan ditambahkan zat adiktif. Zat adiktif yang biasa ditambahkan pada makanan adalah....

    • Pemanis, penyegar, pewarna, penguat rasa

    • Pengawet, pewangi, pemanis, penguat rasa

    • Penguat rasa, pewarna, penyegar, pewarna

    • Pemanis, pengawet, pewarna, penguat rasa

    • Pewarna, pewangi, penyegar, pemanis

    Correct Answer
    A. Pemanis, pengawet, pewarna, penguat rasa
    Explanation
    The correct answer is pemanis, pengawet, pewarna, penguat rasa. In the food industry, additives are commonly used to enhance the taste, appearance, and shelf life of food products. Sweeteners (pemanis) are added to make the food taste sweeter, preservatives (pengawet) are added to prolong the shelf life, colorants (pewarna) are added to give the food an appealing color, and flavor enhancers (penguat rasa) are added to intensify the taste. This combination of additives helps to make the food more attractive and appealing to consumers.

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  • 28. 

    Diberikan contoh produk pangan khas daerah:
    1. rendang
    2. laksa
    3. kupat tahu
    4. kerak telor
    5. tekwan
    Yang termasuk produk pangan berbahan dasar hewani adalah....

    • 1,2,3

    • 3,4,5

    • 1,2,3,4

    • 1,4,5

    • 2,3,5

    Correct Answer
    A. 1,4,5
  • 29. 

    Diberikan langkah-langkah pengolahan usaha makanan asinan berikut ini:
    1. pengisian
    2. pelabelan
    3. penutupan
    4. pasteurisasi
    5. pendinginan
    6. pengemasan
    7. persiapan buah
    8. pembuatan kuah
    Langkah-langkah yang benar adalah

    • 1-2-3-4-5-6-7-8

    • 8-7-6-5-4-3-2-1

    • 7-8-5-1-2-3-4-6

    • 7-8-1-3-4-5-6-2

    • 7-8-1-3-2-4-5-6

    Correct Answer
    A. 7-8-1-3-4-5-6-2
    Explanation
    The correct order of the steps for processing the food business of pickled fruits is as follows:
    1. Persiapan buah (preparation of fruits)
    2. Pembuatan kuah (making the sauce)
    3. Pengisian (filling)
    4. Pelabelan (labeling)
    5. Penutupan (closing)
    6. Pasteurisasi (pasteurization)
    7. Pendinginan (cooling)
    8. Pengemasan (packaging)

    This order ensures that the fruits are properly prepared, the sauce is made, and then the filling, labeling, closing, pasteurization, cooling, and packaging are done in the correct sequence.

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  • 30. 

    Strategi pemasaran sangat penting untuk menunjang keberhasilan usaha, 4P merupakan salah satu strategi pemasaran yang sering digunakan. Di bawah ini merupakan 4P yang benar adalah....

    • Product, price, place, position

    • Promotion, price, product, place

    • Product, price, place, promotion

    • Program, product, place, promotion

    • Price, position, program, product

    Correct Answer
    A. Product, price, place, promotion
    Explanation
    The 4P's of marketing are product, price, place, and promotion. These elements are essential for a successful marketing strategy. The product refers to the goods or services being offered, the price is the amount customers are willing to pay, the place is the distribution channels used to reach the target market, and promotion involves the various marketing tactics used to communicate and persuade customers. This combination of factors helps businesses effectively market their products or services and achieve their marketing objectives.

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  • 31. 

    Buah-buahan yang sering digunakan sebagai bahan baku pembuatan asinan Bogor adalah.....

    • Nanas, pepaya, jambu air, bengkuang

    • Nanas, kedondong, buah naga, jambu biji

    • Pepaya, salak, bengkuang, jambu air

    • Nanas, pepaya, bengkuang, kedondong

    • Salak, buah naga, jambu biji, kedondong

    Correct Answer
    A. Nanas, pepaya, bengkuang, kedondong
    Explanation
    The correct answer is nanas, pepaya, bengkuang, kedondong. These fruits are commonly used as ingredients in making asinan Bogor.

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  • 32. 

    Di bawah ini yang merupakan bahan utama dalam pengisian makanan box adalah.... 

    • Nasi, sayur, lauk pauk, sambal

    • Nasi, sayur, lauk pauk, buah

    • Nasi, lauk pauk, sambal, lalapan

    • Sayur, buah, kerupuk, sambal

    • Nasi, lauk pauk, sambal, buah

    Correct Answer
    A. Nasi, sayur, lauk pauk, buah
    Explanation
    The correct answer is "nasi, sayur, lauk pauk, buah" because these are the main ingredients commonly used to fill a food box. "Nasi" refers to rice, which is a staple in many Asian cuisines. "Sayur" means vegetables, which provide essential nutrients. "Lauk pauk" refers to dishes or proteins, such as meat or fish. "Buah" means fruit, which adds freshness and a touch of sweetness to the meal. This combination of ingredients ensures a balanced and satisfying meal in a food box.

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  • 33. 

    Makanan khas daerah ini merupakan makanan yang berbahan nabati dan di luar negeri terkenal dengan sebutan salad with peanut sauce, yang dimaksud dengan makanan tersebut adalah....

    • Rujak cingur

    • Salad sayur

    • Salad buah

    • Sate padang

    • Gado-gado

    Correct Answer
    A. Gado-gado
    Explanation
    The given question describes a local specialty food that is known for being plant-based and internationally recognized as "salad with peanut sauce". The correct answer, gado-gado, fits this description perfectly. Gado-gado is an Indonesian dish that consists of various vegetables, tofu, and tempeh, served with a delicious peanut sauce. It is often referred to as a salad with peanut sauce in foreign countries, making it the most suitable option among the given choices.

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  • 34. 

    Penganan khas daerah yang berbahan baku santan dan tepung terigu serta berasal dari daerah Sumatra adalah....

    • Bika ambon

    • Pempek

    • Bubur

    • Papeda

    • Pisang ijo

    Correct Answer
    A. Bika ambon
    Explanation
    Bika ambon is a traditional dessert from the Sumatra region that is made from coconut milk and wheat flour. It is a popular delicacy known for its distinctive texture and sweet flavor. The combination of santan (coconut milk) and tepung terigu (wheat flour) gives bika ambon its unique taste and soft, spongy texture. This dessert is a well-known specialty of Sumatra and is enjoyed by locals and tourists alike.

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  • 35. 

    Pelengkap berupa lauk yang terdapat dalam pembuatan nasi box khususnya olahan nasi kuning adalah....

    • ayam goreng, tahu goreng, orek tempe

    • Semur tahu, telur dadar, kerupuk udang,

    • Ayam goreng, telur dadar, kerupuk udang

    • Orek tempe, tahu goreng, telur dadar

    • Ayam goreng, telur dadar, orek tempe

    Correct Answer
    A. Ayam goreng, telur dadar, orek tempe
    Explanation
    The correct answer is ayam goreng, telur dadar, orek tempe. These three dishes are commonly served as side dishes or complements to nasi kuning, a traditional Indonesian yellow rice dish. Ayam goreng refers to fried chicken, telur dadar is an omelette, and orek tempe is a stir-fried dish made from tempeh. These three items provide a combination of protein, texture, and flavor to enhance the overall taste of the nasi box.

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  • 36. 

    Dari data rempah-rempah berikut:
    1. cengkeh
    2. bawang 
    3. kemangi
    4. kemiri
    5. kencur
    Rempah diatas yang dimanfaatkan umbinya adalah....

    • 1

    • 2

    • 3

    • 4

    • 5

    Correct Answer
    A. 2
    Explanation
    The correct answer is 2. The question asks which spice is utilized for its bulbs, and the only spice in the given list that has bulbs is kemangi. Therefore, kemangi is the correct answer.

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  • 37. 

    Nama-nama daerah berikut ini yang digunakan sebagai sebutan makanan khas daerah berupa soto adalah....

    • Solo, kudus, betawi

    • Lamongan, jogja, padang

    • Kudus, padang, betawi

    • Medan, betawi, solo

    • Bandung, jogja, medan

    Correct Answer
    A. Kudus, padang, betawi
    Explanation
    The correct answer is kudus, padang, betawi. These are the names of regions in Indonesia that are known for their specific types of soto, a traditional Indonesian soup dish. Kudus is famous for its soto kudus, which is made with chicken and served with rice cakes. Padang is known for its soto Padang, which is a spicy beef soup with various herbs and spices. Betawi is the name of the indigenous people of Jakarta, and their soto Betawi is a rich and creamy soup made with beef and coconut milk.

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  • 38. 

    Dalam usaha pengolahan makanan khas daerah aspek keuangan berperan sangat penting, dan hpp salah satunya. yang dimaksud dengan hpp adalah....

    • Keseluruhan biaya produksi

    • Nilai pokok dari produksi

    • Harga penjualan produk

    • Biaya produksi tetap

    • Harga penyusutan produksi

    Correct Answer
    A. Nilai pokok dari produksi
    Explanation
    The correct answer is "nilai pokok dari produksi". In the context of food processing, "hpp" refers to "nilai pokok dari produksi" which means the total cost of production. This includes the cost of raw materials, labor, and other expenses directly related to the production process. Understanding the hpp is crucial for financial management as it helps determine the profitability of the business and set appropriate pricing for the products.

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  • 39. 

    Faktor-faktor yang digunakan sebagai dasar dalam penentuan harga jual suatu produk olahan makanan khas daerah adalah....

    • Harga total produksi dan produk pesaing

    • Harga pokok produksi dan biaya tetap

    • Harga pokok produksi dan produk pesaing

    • Harga total produksi dan biaya teap

    • Produk pesaing dan biaya tetap.

    Correct Answer
    A. Harga pokok produksi dan produk pesaing
    Explanation
    The factors used as a basis for determining the selling price of a typical regional food product are the cost of production and the prices of competing products. The cost of production, or harga pokok produksi, is the total cost incurred in producing the food product, including raw materials, labor, and overhead costs. The prices of competing products, or produk pesaing, refer to the prices set by other similar food products in the market. By considering these factors, businesses can determine a competitive selling price that covers their production costs and remains attractive to consumers compared to other similar products in the market.

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  • 40. 

    Salah satu upaya mempromosikan produk makanan khas Nusantara  dengan menetapkan Ikon Kuliner Indonesia. Waktu penetapan Ikon Kuliner Indonesia tersebut adalah.... 

    • 14 Desember 2012

    • 18 Oktober 2012

    • 20 Agustus 2012

    • 22 Maret 2012

    • 5 Januari 2012

    Correct Answer
    A. 14 Desember 2012
    Explanation
    The correct answer is 14 Desember 2012.

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  • Mar 21, 2023
    Quiz Edited by
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  • Nov 30, 2016
    Quiz Created by
    Rosmanru

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