PABRIK BAKSO! PROSES PEMBUATAN BAKSO INSTAN

Summary

This video takes viewers through the process of making instant meatball (bakso) from high-quality beef. It covers all stages, including grinding the beef, mixing with spices and tapioca flour, forming the meatballs, cooking in hot water, freezing for texture preservation, and ensuring food safety with a metal detector. The final product is packaged using automated machines to maintain hygiene and prevent contamination. Perfect for a rainy day, these instant meatballs are quick, delicious, and easy to prepare. The video wraps up with a call to subscribe and stay updated for more informative content.

Takeaways

• 😀 Instant meatball (bakso) is a quick and easy solution for enjoying meatballs, especially on rainy days.
• 😀 The production of instant bakso begins with grinding high-quality beef with 95% meat and 5% fat, which is coarsely ground to make mixing easier.
• 😀 The next step is mixing the ground meat with seasonings and tapioca flour to bind the mixture and improve texture, with the addition of ice to ensure chewiness.
• 😀 After mixing, the meatball mixture is formed into round shapes using a machine, ensuring uniform size and faster production.
• 😀 The meatballs are then cooked in two stages: first in water at 80°C to cook the outer part and keep the shape, and then in water at over 90°C to fully cook the inside.
• 😀 After cooking, the meatballs are frozen at -30.5°C for about 45 minutes to prevent them from sticking together, preserving texture and extending shelf life.
• 😀 To ensure safety, the meatballs pass through a metal detector to remove any harmful materials or metal contamination.
• 😀 The final stage involves packaging the meatballs, where machines automatically pack 8 pieces into a single container to maintain hygiene and prevent contamination from human touch.
• 😀 The packed meatballs are labeled and ready for distribution and consumption.
• 😀 The video ends with a fun note about how delicious it would be to enjoy bakso with sambal on a cold day, encouraging viewers to keep watching for more educational content.

Q & A

What is the first step in the process of making instant bakso?

The first step is grinding the beef. The beef used must be of good quality, consisting of 95% meat and 5% fat. It is coarsely ground to make it easier to mix and shape into bakso.

Why is tapioca flour used in the bakso-making process?

Tapioca flour is used as a binder to help hold the mixture together, ensuring the bakso holds its shape and has the desired texture.

What role does ice play in the bakso-making process?

Ice is added during the mixing stage to improve the texture of the bakso, making it more chewy and firm.

How is the bakso shaped during the production process?

After the mixture is finely chopped, the bakso is shaped into round balls, typically using a machine to ensure uniform size and faster production.

What is the purpose of the two-stage cooking process in bakso production?

The two-stage cooking process ensures that the bakso is cooked thoroughly. The first stage uses water at 80°C to cook the outer layer, keeping the shape intact. The second stage uses water above 90°C to ensure the entire bakso is cooked through.

Why is freezing an important step in making instant bakso?

Freezing the bakso at -35°C for about 45 minutes ensures the bakso stays separate and maintains its texture, while also preserving it for longer shelf life.

How does the metal detector contribute to bakso safety?

The metal detector checks for any potential foreign objects like metal that might have accidentally entered the production process, ensuring the bakso is safe for consumption.

What happens after the bakso is tested for metal contamination?

After passing through the metal detector, the bakso is packaged using a machine that seals them into containers with eight pieces per pack. This avoids direct human contact, maintaining hygiene and safety.

Why is automated packaging preferred in bakso production?

Automated packaging ensures the bakso remains hygienic, as it prevents contamination from direct human contact and ensures consistency in the packaging process.

What happens to the bakso after it is packaged?

After being packaged and labeled, the bakso is ready for distribution and consumption.