
Pre-Test Tanaman Rempah
Authored by Rani Puspitasari
Other
11th Grade
Used 1+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 10 pts
Senyawa aktif dalam kunyit yang memberikan warna kuning dan bersifat antiradang adalah...
Gingerol
Eugenol
Kurkumin
Kapsaisin
Menthol
2.
MULTIPLE CHOICE QUESTION
45 sec • 10 pts
Rempah berikut yang secara tradisional digunakan sebagai bahan pengawet alami pada makanan adalah...
Jahe
Cengkeh
Lengkuas
Kencur
Serai
3.
MULTIPLE CHOICE QUESTION
45 sec • 10 pts
Proses pengolahan rempah yang TIDAK tepat untuk menjaga kandungan minyak atsiri adalah...
Pengeringan suhu rendah
Penyimpanan dalam wadah kedap udara
Perebusan dalam air panas >100°C
Penggilingan dengan blender kecepatan rendah
Penyulingan uap
4.
MULTIPLE CHOICE QUESTION
45 sec • 10 pts
Rempah Indonesia yang menjadi komoditas ekspor utama sejak zaman kolonial adalah...
Kunyit dan jahe
Kencur dan temulawak
Lada dan pala
Kayu manis dan kapulaga
Serai dan daun pandan
5.
MULTIPLE CHOICE QUESTION
45 sec • 10 pts
Manfaat berikut yang BUKAN berasal dari tanaman rempah adalah...
Sumber antioksidan
Bahan baku obat herbal
Penyubur tanah pertanian
Penambah aroma makanan
Bahan kosmetik alami
6.
MULTIPLE CHOICE QUESTION
45 sec • 10 pts
Rempah yang mengandung senyawa gingerol (pemberi rasa pedas) adalah...
Kunyit
Jahe
Lengkuas
Kencur
Temulawak
7.
MULTIPLE CHOICE QUESTION
45 sec • 10 pts
Teknik pengolahan rempah berikut yang paling tepat untuk menghasilkan minyak atsiri adalah...
Fermentasi
Pengeringan langsung matahari
Penyulingan uap
Perebusan
Pembekuan
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