{"id":232,"date":"2023-02-02T06:52:21","date_gmt":"2023-02-02T06:52:21","guid":{"rendered":"https:\/\/nscpolteksby.ac.id\/pengelolaan-perhotelan\/?p=232"},"modified":"2026-05-14T20:22:51","modified_gmt":"2026-05-14T20:22:51","slug":"gastronomi-molekulers","status":"publish","type":"post","link":"https:\/\/nscpolteksby.ac.id\/pengelolaan-perhotelan\/gastronomi-molekulers\/","title":{"rendered":"Pelatihan Gastronomi Molekulers: Belajar Memadukan Sains dan Kuliner untuk Hasil Makanan yang Luar Biasa Bersama SMKN 3 Kediri"},"content":{"rendered":"\n

Gastronomi molekulers<\/a> merupakan cabang dari ilmu pangan (food science) dengan melakukan penelitian terhadap perubahan bahan makanan secara fisika dan kimia. Tujuan gastronomi molekuler dalam kegiatan memasak seorang chef yaitu dengan memahami sains maka chef akan lebih kreatif dalam menyajikan makanan. Beberapa teknik-teknik dasar gastronomi molekuler antara lain adalah sous-vide, flash frozen, faux caviar, deconstructed, edible paper, powdered food, dan foams. Pelatihan gastronomi molekuler bersama ini mempraktekkan teknik dasar foux caviar dengan dua macam olahan yaitu milk spaghetti dan strawberry suprese.<\/p>\n\n\n\n

\n
\"Gastronomii
Milk spaghetti<\/figcaption><\/figure>\n\n\n\n
\"gastronomi
Strawberry suprese<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Siswa Jasa Boga SMKN 3 Kediri<\/a> yang dilatih adalah siswa kelas XII dengan jumlah 130 siswa. Pelatihan dilaksakan pada Senin, tanggal 30 Januari 2023 yang dilatih oleh dosen D4 Pengelolaan Perhotelan ibu Mafisa Restami, S.Pd., M.Pd dan alumni Politeknik NSC Surabaya <\/a>yaitu chef Debyo. Guru dan siswa sangat antusias dengan kegiatan pelatihan karena sebelumnya belum pernah mempraktekkan gastronomi molekuler karena keterbatasan ilmu. Harapan pelatihan ini adalah mampu memberikan pengetahuan kepada guru dan siswa SMKN 3 Kediri agar desain plating hidangan lebih cantik dan mengandung unsur sains sehingga plating yang dihasilkan lebih menarik.<\/p>\n\n\n\n


Penulis: Mafisa Restami, S.Pd., M.Pd<\/p>\n\n\n\n

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Gastronomi molekulers merupakan cabang dari ilmu pangan (food science) dengan melakukan penelitian terhadap perubahan bahan […]<\/p>\n","protected":false},"author":1,"featured_media":235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,2,26,19],"tags":[31,27,48,18,17,47,49],"class_list":["post-232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel-populer","category-berita","category-makanan","category-restoran","tag-kuliner","tag-makanan","tag-minuman","tag-pariwisata","tag-perhotelan","tag-sains","tag-viralkulier"],"yoast_head":"\nPelatihan Gastronomi Molekulers - Perpaduan Sains dan Kuliner<\/title>\n<meta name=\"description\" content=\"Pelatihan gastronomi molekulers pada tanggal 30 Januari 2023 yang dilatih oleh dosen D4 Pengelolaan Perhotelan ibu Mafisa Restami, S.Pd., M.Pd\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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