Jurnal January 25, 2010 (food preservation)

1. How did you make/do:

a. Cucumber pickle

b. Rambutan/kedondong pickle

c. Jam

d. Salted egg

e. Tasting test

2. What have been the success and the struggles?

3. What will you do differently?

1a. On the 21^st of January, our class learned how to preserve food by trying to make some of them. First we made cucumber pickle, to make this pickle we had to clean it entirely first, then we cut the top of it and rub it to take out the mucus. Then we separate the skin out of its skin and cut its body in to several pieces, when we do this our hands need to be clean as well. After we cut all the cucumber, place them in a bowl to be washed, then dry them and put sugar on them, leave it for approximately one day, we do this to make it more crunchy. For tips, we can possibly choose whether to cut the skin off or just leave it.

1b. second, we made the rambutan pickle, we have to separate the meat out of its skin first then separate the meat from its seed. Make sure our hands are clean, then we leave it in air kapur for approximately one full day, and the purpose of this is to make the pickle crunchier.

1c. Third, we made the jam, a strawberry jam. After cleaning the strawberries, we put them in the blender and pour some water on them, then blend them until they are smoothly mixed. Then take them up and heat them up until they are boiled, then put the sugar and the natrium benzoat in, mix them together. Leave it for a while to cool down, and place them in jars. Store them for at least one day.

1d. We also got to make the salted egg. Bu Susan taught us about how to make salted egg. We have to clean the eggs for several times before we fry them. After that, we mix them with batu bata yang sudah dihaluskan. Batu bata have to be mixed with salt and some spices in order to wash away the smell of the egg totally.

1e. The last activity is to try our own food. This is the most exciting part because we could taste the food, and also know how far our skills are. We were divided into several groups and each group got to taste different food. My group got the chance to try the kedondong pickle, which was for us, the tastiest. Then each group had to try other food also.

2. The success was we did all the procedures smoothly and Bu Lisa said we had done everything good. So in other word, we have succeeded in learning how to preserve food. The struggle was we had to make all of them in time because we did not have plenty of time. Strawberry jam was also difficult because we had to kept our eye on it and make sure that we did not over cook it.

3. I will cooperate with my group more because I feel like we were lack of cooperativeness which was the cause of wasting too much time.