SOAL BAHASA INGGRIS KELAS XI APHP
📘 SOAL BAHASA INGGRIS KELAS XI APHP – SET 3
Materi: Diversifikasi Produk Perikanan & Pengolahan Rumput Laut + Produksi Beku vs Kaleng
Jumlah Soal: 25 butir | Waktu: 60 menit | KKM: 70
📌 Petunjuk:
1️⃣ Isi Nama dan Kelas terlebih dahulu.
2️⃣ Bacalah Wacana 1, 2, dan 3 yang disediakan.
3️⃣ Soal 1–15 (MCSA): Pilih satu jawaban (A/B/C/D).
4️⃣ Soal 16–20 (MCMA): Pilih semua jawaban yang benar (centang lebih dari satu).
5️⃣ Soal 21–25 (Kategorisasi): Pilih dari menu dropdown.
6️⃣ Klik KIRIM JAWABAN & HITUNG NILAI.
7️⃣ Nilai minimal tuntas = 70.
1️⃣ Isi Nama dan Kelas terlebih dahulu.
2️⃣ Bacalah Wacana 1, 2, dan 3 yang disediakan.
3️⃣ Soal 1–15 (MCSA): Pilih satu jawaban (A/B/C/D).
4️⃣ Soal 16–20 (MCMA): Pilih semua jawaban yang benar (centang lebih dari satu).
5️⃣ Soal 21–25 (Kategorisasi): Pilih dari menu dropdown.
6️⃣ Klik KIRIM JAWABAN & HITUNG NILAI.
7️⃣ Nilai minimal tuntas = 70.
📖 WACANA 1 (untuk soal nomor 1–15)
Text 1: Enhancing Fishery Products through Diversification and Modern Preservation
Indonesia's coastal wealth includes fish, shrimp, and various seaweeds. To reduce post-harvest losses and increase economic value, the fishery industry applies two main preservation techniques: freezing and canning. Additionally, product diversification transforms raw materials into innovative goods.
Freezing method: After harvesting, fish are sorted, thoroughly cleaned, blanched (dipped in hot water briefly), frozen rapidly at -30°C, and kept in cold storage. This technique preserves the original flavor, texture, and nutritional value. However, freezing demands a constant electricity supply and a "cold chain" from producer to consumer, raising costs.
Canning method: Fresh fish are sorted, pre-cooked to reduce moisture, packed into cans, sealed airtight, and sterilized under high pressure and temperature (121°C). This kills all microorganisms, allowing the product to be stored for up to five years without refrigeration. Canned products are practical for disaster areas and export to distant countries, though the high heat softens texture and may alter taste.
Seaweed diversification: Beyond traditional uses, seaweed can be turned into various products: functional foods (noodles, jelly, yogurt), nutraceuticals (iodine supplements), bioplastics, biofertilizers, and even animal feed. Such diversification creates new jobs, reduces environmental pollution, and opens international markets. Seaweed farming itself is eco-friendly because it absorbs carbon and prevents ocean acidification.
Indonesia's coastal wealth includes fish, shrimp, and various seaweeds. To reduce post-harvest losses and increase economic value, the fishery industry applies two main preservation techniques: freezing and canning. Additionally, product diversification transforms raw materials into innovative goods.
Freezing method: After harvesting, fish are sorted, thoroughly cleaned, blanched (dipped in hot water briefly), frozen rapidly at -30°C, and kept in cold storage. This technique preserves the original flavor, texture, and nutritional value. However, freezing demands a constant electricity supply and a "cold chain" from producer to consumer, raising costs.
Canning method: Fresh fish are sorted, pre-cooked to reduce moisture, packed into cans, sealed airtight, and sterilized under high pressure and temperature (121°C). This kills all microorganisms, allowing the product to be stored for up to five years without refrigeration. Canned products are practical for disaster areas and export to distant countries, though the high heat softens texture and may alter taste.
Seaweed diversification: Beyond traditional uses, seaweed can be turned into various products: functional foods (noodles, jelly, yogurt), nutraceuticals (iodine supplements), bioplastics, biofertilizers, and even animal feed. Such diversification creates new jobs, reduces environmental pollution, and opens international markets. Seaweed farming itself is eco-friendly because it absorbs carbon and prevents ocean acidification.
📖 WACANA 2 (untuk soal nomor 16–20)
Text 2: Comparative Overview of Freezing and Canning & Seaweed Innovation
Seaweed innovation examples: Edible: seaweed chips, jelly drinks, rice analog, pasta. Non-edible: bioplastics, biofertilizer, cosmetics, animal feed. Market potential: Export demand for bioplastics and seaweed-based health products is growing.
| Aspect | Freezing | Canning |
|---|---|---|
| Process steps | Sort → Clean → Blanch → Freeze → Cold store | Sort → Pre-cook → Fill → Seal → Sterilize |
| Energy need | Continuous electricity for freezer & cold chain | High heat once for sterilization; no further cooling |
| Shelf life | 6–12 months (if power constant) | 2–5 years at room temperature |
| Product quality | Fresh taste, firm texture | Softer texture, altered flavor |
| Best for | Premium export, local fresh market | Remote areas, stockpiling, long-term storage |
Seaweed innovation examples: Edible: seaweed chips, jelly drinks, rice analog, pasta. Non-edible: bioplastics, biofertilizer, cosmetics, animal feed. Market potential: Export demand for bioplastics and seaweed-based health products is growing.
📖 WACANA 3 (untuk soal nomor 21–25 – Kategorisasi)
Text 3: Categorization Practice
• Food products from seaweed: rice analog, jelly drinks, crackers, noodles, dodol.
• Non-food products from seaweed: bioplastics, biofertilizer, cosmetics, animal feed.
• Freezing characteristics: uses blanching, cold storage, needs electricity, keeps texture.
• Canning characteristics: uses pre-cooking, sealing, sterilization, no refrigeration needed, changes texture.
• Advantages of canning: long shelf life, easy transport. Disadvantages: softer texture, flavor change.
• Local market: traditional dodol, crackers with local taste.
• Export market: bioplastics, health supplements, rice analog (global demand).
• Food products from seaweed: rice analog, jelly drinks, crackers, noodles, dodol.
• Non-food products from seaweed: bioplastics, biofertilizer, cosmetics, animal feed.
• Freezing characteristics: uses blanching, cold storage, needs electricity, keeps texture.
• Canning characteristics: uses pre-cooking, sealing, sterilization, no refrigeration needed, changes texture.
• Advantages of canning: long shelf life, easy transport. Disadvantages: softer texture, flavor change.
• Local market: traditional dodol, crackers with local taste.
• Export market: bioplastics, health supplements, rice analog (global demand).
NAMA:MHD ROIHAN
ReplyDeleteKELAS:XI-APHP
NILAI:96/100
ayuni Amanda
ReplyDeleteXL APHP
nilai 96
Jihan arcena
ReplyDelete