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    Kondimen: Jenis Dan Fungsinya: Dwi Larasatie Nur Fibri, PH.D

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    Pitra Charesna
    The document discusses different types and classifications of condiments. It describes: - Condiments can be single or compound. Single condiments include garlic salt, celery salt, and onion salt. - Compound condiments include 22 types of Indonesian condiment mixtures and Western sauces like mayonnaise, mustard, ketchup, meat sauces, and Worcestershire sauce. - The document explains how to make emulsions that are the basis for sauces like mayonnaise. It also provides details on production processes for some common condiments.

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    Kondimen: Jenis Dan Fungsinya: Dwi Larasatie Nur Fibri, PH.D

    Uploaded by

    Pitra Charesna
    37 views48 pages
    The document discusses different types and classifications of condiments. It describes: - Condiments can be single or compound. Single condiments include garlic salt, celery salt, and onion salt. - Compound condiments include 22 types of Indonesian condiment mixtures and Western sauces like mayonnaise, mustard, ketchup, meat sauces, and Worcestershire sauce. - The document explains how to make emulsions that are the basis for sauces like mayonnaise. It also provides details on production processes for some common condiments.

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    The document discusses different types and classifications of condiments. It describes: - Condiments can be single or compound. Single condiments include garlic salt, celery salt, and onion salt. - Compound condiments include 22 types of Indonesian condiment mixtures and Western sauces like mayonnaise, mustard, ketchup, meat sauces, and Worcestershire sauce. - The document explains how to make emulsions that are the basis for sauces like mayonnaise. It also provides details on production processes for some common condiments.

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    © All Rights Reserved
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    Download as pdf or txt
    37 views48 pages

    Kondimen: Jenis Dan Fungsinya: Dwi Larasatie Nur Fibri, PH.D

    Uploaded by

    Pitra Charesna
    The document discusses different types and classifications of condiments. It describes: - Condiments can be single or compound. Single condiments include garlic salt, celery salt, and onion salt. - Compound condiments include 22 types of Indonesian condiment mixtures and Western sauces like mayonnaise, mustard, ketchup, meat sauces, and Worcestershire sauce. - The document explains how to make emulsions that are the basis for sauces like mayonnaise. It also provides details on production processes for some common condiments.

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    KONDIMEN: JENIS

    DAN FUNGSINYA
    Dwi Larasatie Nur Fibri, Ph.D
    Table of Contents

    01 03
    Kondimen
    Bentuk
    tunggal

    02 04
    Kondimen
    Pembuatan
    campuran
    Learning outcome

    Mahasiswa Mahasiswa
    mampu mampu
    membuat dan
    menjelaskan struktur
    penggolongan kondimen mengaplikasikan
    penggunaan kondimen
    Condiments
    • Condiments are assertive, sauce-like creations, typically
    served on the side and added at the diner’s discretion.
    • Condiments can also be used as dips and spreads to
    add extra flavor.

    A condiment shall be a prepared food compound, containing


    one or more spices, or spices extractives, which when added
    to food, after it has been served, enhances the flavour of the
    food.
    Klasifikasi Western
    Garlic salt
    Celery salt
    Onion salt
    Simple Indonesian Tunggal (14)
    condiments
    Indonesian – campuran (22)

    Mayonaise
    Condiments
    Prepared mustard
    Tomato Ketchup
    Chilli sauce Sauces Sambal mentah

    Compound Meat sauces Sambal


    Sambal masak
    condiments Worcestershire sauce
    Soy sauce Sambal fermentasi

    Relish
    Chutney
    01
    Kondimen
    Tunggal
    Garlic salt
    • Blending 20% by weight garlic powder with 80% by weight ordinary
    table salt
    • One tablespoon of garlic salt is equivalent to one clove of fresh garlic
    in flavoring value
    • May be sprinkled on beef, pork, lamb, fish and other seafoods, on
    eggplant and tomatoes, or into sauces, gravies, soups, or wherever
    the addition of garlic would lend a desirable flavor to food product
    Celery salt
    • Blending 25% by weight freshly ground celery seed with 75% by
    weight ordinary table salt
    • May be sprinkled on fish, egg dishes, salads, bouillons, tomato, and
    other vegetable juices, and whenever the addition of a celery note
    would lend a desirable flavor to the finished product
    • Where is it suitable to put on Indonesian dish?
    Onion salt
    • Blending 25% by weight white
    onion powder with 75% by
    weight ordinary table salt
    • One tablespoon of onion salt is
    equivalent to one medium
    sized fresh onion in flavoring
    value
    • May be used in vegetables
    juices, salads, sauces, gravies,
    seafoods, beef, pork, lamb,
    fish, veal, and chicken dishes,
    with many different egg
    dishes, carrots, corn, eggplant,
    green beans, peas, potato,
    spinach, and tomato.
    Kondimen tunggal

    Daun Kelapa
    Bawang
    Merah* bawang
    parut
    iris

    Bawang Kacang Gulali


    Putih* Petai
    Tanah*

    Seledri Daging
    iris goreng
    Karamel Kinca
    Indonesian simple condiments
    Tunggal
    Indonesian simple condiments
    Tunggal
    02
    Kondimen
    campuran
    Bentuk dan pembuatan
    Indonesian condiments
    Campuran

    1. Acar 12. Sambal gado-gado


    2. Areh 13. Sambal gula
    3. Asinan 14. Sambal kecap
    4. Bubuk kedelai 15. Sambal lotis
    5. Bumbu sate ambal 16. Sambal pecel
    6. Bumbu gudangan 17. Sambal rujak cingur
    7. Kecap 18. Sambal sate
    8. Mayonnaise 19. Sambal tomat
    9. Megono 20. Saus sambal
    10. Petis 21. Saus tomat
    11. Rum 22. Srikaya
    Student activity
    • Watch video
    • Resume the process, ingredients, spices and differences
    1. Mayonnaise
    Invented in 1756 by the French chef. Substitute cream with olive
    oil combine with egg. The chef named the new sauce
    "Mahonnaise" in honor of the Duc's victory

    Mayonnaise is regulated by the U.S. FDA's Standard of Identity.


    It must contain at least 65% oil by weight, vinegar, and egg or
    egg yolks. Spices and other natural seasonings may added with
    the exception of turmeric and saffron.

    The FDA's Standard of Identity requirements for salad dressing


    are 30% vegetable oil, 4% egg yolk, vinegar or lemon juice, and
    spices.
    Mustard
    - Dried seed do not have any fragrance, but exhibit a
    pungent taste after some time of chewing
    - Roasted seed have a rich nutty odor.
    - Pungent sensation
    How to Make Emulsion
    Mechanical Force –
    • To break down the dispersed phase into small droplets that
    become suspended in the continuous phase.
    • Blender or other lab equipment such as rotor-stator
    homogenizer.
    Emulsifier –
    • To make the emulsion stable.
    • The higher the force you applied when making the emulsion, the
    smaller the droplets and the more stable the emulsion is.
    Thickener –
    • Finally, adding a thickener to the continuous phase can make the
    emulsion even more stable as this makes it more difficult for the
    dispersed droplets to move and combine.
    • Base for other sauces, such as
    tartar sauce and thousand-island
    salad dressing.
    • Aioli is garlic-flavored
    mayonnaise.
    • Another classic emulsion sauce is
    hollandaise, which is a cooked
    mixture of butter, egg yolks and
    lemon juice.
    Mayonnaise Manufacture
    2. Mustard
    • Typically served with meats, cheese and poultry
    • Used as an emulsifier in vinaigrettes
    • American-style mustard is made from white mustard seeds and gets
    its distinctive yellow color from turmeric.
    • European mustards are made from brown mustard seeds and can be
    grainy or smooth.
    3. Ketchup
    • Slightly sweet, vinegar-y flavor and thick consistency
    • Origins are unknown but can be traced to:
    • France in the 17th century
    • The British
    • East Asia
    4. Chili sauce
    5. Meat sauces
    • The product shall have acidity of 2.6%-3%, the salt content 3%-3.3%,
    the soluble solid content 27%-30%, the color should be dark, reddish
    brown, there shallbe no visible liquid separation and the flavour
    should be acid, spicy, fruity and sweet.
    6. Worcestershire sauces
    • Dark brown, opaque, fermented type
    sauce with a tart, fruity, spicy, bittersweet
    atste and aromatic, appetizing aroma.
    • Should include in its formulation:
    anchovies, garlic, molases, onion, salt,
    shallots, a soy dervative, spices, sugar,
    tamarinds, and water
    • Uses: in gravies, meats, scrambled eggs
    and omelets, tomato products, cocktail
    mixes, soft cheeses, soups, stews, salad
    dressings, and practically all types of foods
    7. Soy sauces
    • The predominant flavour
    of all soy sauces is that of
    salt, but the better types
    have a distinct winey
    flavour and make excellent
    condiments for many
    meat, seafood, and
    vegetable dishes
    8. Chutneys
    • Sweet-and-sour
    condiments
    • Usually fruit-based
    • Generally highly spiced
    • Favored in Indian
    cuisine
    • Can be cooked or raw
    • Manggo chutney is a
    favourite condiment of
    the English
    8a. Compote
    • Compotes are often made by cooking fruits in syrup
    • Savory compotes can be used to accompany galantines or pâtés in
    much the same way that a chutney is used
    9. Relish
    • Served cold to act as a foil for hot or spicy foods
    • May be as simple as a mound of sliced cucumbers or radishes
    • May be as complex as a curried onion relish, cooked in a pickle or
    brine, highly seasoned and garnished with dried fruits
    FRENCH DRESSING
    • French dressing must contain at least 35% vegetable oil by
    weight, vinegar, and tomato and/or paprika products.
    Onion
    - Pungent
    - Raw Onion easily turn bitter → fresh and
    used without much delay, or preserved by
    adding acid.
    - Frying → taste change and turns more
    sweet and aromatic eg: Onion ring
    - Boiled → mild, sweetish flavored
    - Dreid → flavor change turn more garlic-like

    Paprika:
    - Red powder from grinding dried
    sweet red peppers,
    - Punget flavor and add color.
    Celery salt: - Non volatile>Volatile, release color
    - Slight bitter taste, strongly and flavor when heated.
    aromatic. - Pungent principle (capsaicin) 0.001-
    - Fruits/seed>Leaves/Root 0.005% mild, 0.1% hot.
    - Dried celery leaves (180°C,5-
    7 min) combine with sea salt
    - Industrial process: Celery
    root extract
    Terimakasih

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