Adoe&Jo1

MeshachAdoe&AlbertJo
IbuLisajantiWidjaja
ProductDesign8
25August2015

Criterion B: Developing ideas

Maximum: 8
Students develop a solution. At the end of year 5, students should be able to:
Find 3 inspiring products related to your food:
i. develop design specifications, which clearly states the success criteria for the design of a solution
Create at least 3 possible designs:
ii. develop a range of feasible design ideas, which can be correctly interpreted by others
iii. present the chosen design and justify its selection
iv. develop accurate and detailed planning drawings/diagrams and outline the requirements for the creation of the chosen solution.

Achievemen
t level
0

Level descriptor

12

The student:
i. lists some basic design specifications for the design of a solution (ACCESSFM, less than 50%)
ii. presents one design, which can be interpreted by others
iii. creates incomplete planning drawings/diagrams. (Parts, Materials, Size, Others, less than 2 items)
The student:
i. lists some design specifications, which relate to the success criteria for

34

The student does not reach a standard described by any of the descriptors below.

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56

78

the design of a solution (ACCESSFM, more than 50%)

ii. presents a few feasible designs, using an appropriate medium(s) or
annotation, which can be interpreted by others (at least 2 possible designs)
iii. justifies the selection of the chosen design with reference to the design
specification
iv. creates planning drawings/diagrams or lists requirements for the
creation of the chosen solution. (Parts, Materials, Size, Others, less than 3 items)
The student:
i. develops design specifications, which outline the success criteria for the
design of a solution (ACCESSFM)
ii. develops a range of feasible design ideas, using an appropriate
medium(s) and annotation, which can be interpreted by others (at least 3 possible designs)
iii. presents the chosen design and justifies its selection with reference to
the design specification
iv. develops accurate planning drawings/diagrams and lists requirements
for the creation of the chosen solution. (Parts, Materials, Size, Others, less than 4 items)
The student:
i. develops detailed design specifications, which explain the success
criteria for the design of a solution
based on the analysis of the research (ACCESSFM based on the
analysis of the research) (7/8)
ii. develops a range of feasible design ideas, using an appropriate
medium(s) and detailed annotation, which can be correctly interpreted
by others (4 possible designs) (8/8)
iii. presents the chosen design and justifies fully and critically its selection
with detailed reference to the design specification (8/8)
i
v. develops accurate and detailed planning drawings/diagrams and
outlines requirements for the creation of the chosen solution. (Parts, Materials, Size, Others) (8/8)

You get 8 out of 8

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Please follow the instruction below:
1. Design Specifications ACCESSFM
a. Each person choose at least one food sample to be analyzed using ACCESSFM
b. As a group, decide the final ACCESSFM
Recipe 1
Recipe 2

Final Decision of Specifications

Based on Kreasi Es Pisang Ijo. and
Resep Es Pisang Ijo Asli Makassar Paling
Enak.
(Kreasi Es Pisang Ijo.)
Aesthetics
(What makes it
appealing?) list of
aesthetics aspects from
the food (Plating,
Texture, Taste, smell,
content) and plating
(color, shape, structure)

Using a
white
rounded ceramic
bowl that has some curvy round
gives this dessert more
interesting. The division of the
food elements such as
Pisang Ijo,
the cheese, and the cocopandan
crushed
ice are in order which
makes the food looks tidy and not
messy.

Style
(How do you describe the
style? Is modern?
Traditional? feminine?
Masculine? Aggressive?
Trendy? Futuristics? )

This dessert is a
traditional food
.I
described as a traditional food
because it comes from Sulawesi.
This has also been made modernly
due to the plating and the sides.

(Resep Es Pisang Ijo Asli Makassar

Paling Enak.)
This recipe uses a
white
bowl and
uses a pandan leaf for garnish. The
texture of the pisang ijo is soft and
the vla with the syrup is soup-like.
The syrup is colored red and the
pisang is wrapped with green soft
paste to make it look appealing
.
The shape of the pisang ijo is
cylindrical and they are stacked
beside each other.
The style of the food is traditional
because it is a dish that is
traditionally made from Sulawesi
and modern because this food uses
todays plating techniques such as
stacking and use modern bowls.

This dish should use

a white
bowl. We
should also make sure that the pisang ijo
is soft and the vla with the syrup is
soup-like. The syrup must also
be colored
red to attract attention and use a pandan
leaf for garnish
. The
pisang ijo should
also be cut
to make the banana visible
inside the wrapping.
This dish is a
traditional food.
This is
because this dish was originally from
Sulawesi, Indonesia. There are also the
modern aspect
of this dish, which is the
plating. The plating uses the modern type
of bowl.

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Size (1 portion) How
much is one serving?

Function
(Is it Appetizer/Main
Course/Dessert?)
Material (What is the
main ingredient:
Chicken/Fish/Beef/Veget
ables/ fruits/Carbs)
Manufacture
(How to make it?
Mix/Boil/steam/Fry/bake
/Grill)

One portion has 7 slices of

banana. Half of the bowl would be
the soup, and part would be the
sides.
This would be dessert because its
sweet.

There are 4 slices of pisang ijo and

the vla fills about of the bowl. The
syrup then fills about of the bowl.

One portion should have 5 pcs of banana

with of the bowl filled with the vla and
will be the sides.

The function of this dish is for

dessert because it is sweet.

This dish is for dessert. The dish should

also use ice to make it taste better.

The main ingredient of Es Pisang

Ijo is fruit. To be specific, its
banana.

The main ingredient of this dish is a

fruit, which is a banana.

The main ingredient will be carbs and

fruits.

We make it by mostly steaming it.

This dish is made using the process

of steaming.

The process is steaming.

2. Possible designs
a. Each person, create at least one possible design and evaluate the design using ACCESS FM.

Adoe&Jo5
Design 1

Annotation (Aesthetics, Style, Size, Function, Material & Manufacture):

This design uses a white bowl. It uses a pandan leaf for garnish and the syrup is colored red. The texture of the pisang ijo is soft and is cut into 5
slices. It also uses crushed ice. The texture of the vla, coco pandan syrup and condensed milk is soup-like. The cylindrical slices of pisang ijo is also
stacked beside each other. The style of the food is traditional, because it is from Sulawesi, and modern because this food uses the plating technique
of stacking, which is a modern style. There are 5 slices of pisang ijo and the vla fills about of the bowl. The syrup then fills about of the bowl.
There is also crushed ice in the middle of the dish. This dish is for dessert and the main ingredient will be carbs and fruits. The process involved is
steaming.

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Design 2

Annotation (Aesthetics, Style, Size, Function, Material & Manufacture):

This design uses a white bowl and also uses a pandan leaf for garnish. The red colored syrup attracts attention and the texture of the pisang ijo is
soft and is cut into only 2 slices. It also uses crushed ice. The texture of the vla, coco pandan syrup and condensed milk is soup-like. The cylindrical
slices of pisang ijo is placed beside each other. The style of the food is traditional, specifically from Sulawesi, and modern because this food uses the
plating technique of classical plating, which is a modern style. There are 2 slices of pisang ijo and the vla fills about of the bowl. The syrup then fills
about of the bowl. There is also crushed ice in the middle of the dish. This dish is for dessert and the main ingredient will be carbs and fruits. The
process involved is steaming.

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Design 3

Annotation (Aesthetics, Style, Size, Function, Material & Manufacture):

This design uses a white bowl and also uses a pandan leaf for garnish. The syrup, which is colored red, looks appealing to the diners and the texture
of the pisang ijo is soft and is cut into 3 slices. It uses ice cubes. The texture of the vla, coco pandan syrup and condensed milk is soup-like. The
cylindrical slices of pisang ijo is placed beside each other. The style of the food is traditional, as it is from Sulawesi, and modern because this food
uses the plating technique of classical plating, which is a modern style. There are 3 slices of pisang ijo and the vla fills about of the bowl. The syrup
then fills about of the bowl. There is also ice cubes scattered around the dish. This dish is for dessert. The main ingredient will be carbs and fruits
and the process involved is steaming.

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Design 4

Annotation (Aesthetics, Style, Size, Function, Material & Manufacture):

This design uses a white bowl. It uses a pandan leaf for garnish and the syrup, which is colored red, attracts the diners attention. The texture of the
pisang ijo is soft and is cut into 5 slices. The texture of the vla, coco pandan syrup and condensed milk is soup-like. The cylindrical slices of pisang ijo
is placed beside each other. The style of the food is traditional, because it is a dish from Sulawesi, and modern because this food uses the plating
technique of classical plating, which is a modern style. There are 5 slices of pisang ijo and the vla fills about of the bowl. The syrup then fills about
of the bowl. This dish is for dessert, the main ingredient will be carbs and fruits, and the process involved is steaming.

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Evaluation

Final Decision of Design Specifications

Design

Design
1

Design
2

This dish should use

a white
bowl.
We should also make sure that
the pisang ijo is soft and the vla
with the syrup is soup-like. The
syrup must also
be colored red to
attract attention and use a
pandan leaf for garnish
. The
pisang ijo should also be cut
to
make the banana visible inside
the wrapping.
This dish uses a white bowl and
also uses a pandan leaf for
garnish. It also uses coco pandan
syrup which is colored red and
the pisang ijo is also cut into
slices. The texture of the pisang
ijo is soft and the vla is soup-like.
The banana is also visible inside.

This dish uses a white bowl and

uses a pandan leaf for garnish. It
also uses red colored coco
pandan syrup and it is cut into
slices. The texture of the pisang
ijo is soft and the vla is soup-like.
The banana is also visible inside.

This dish is a
traditional
food.
This is because this
dish was originally from
Sulawesi, Indonesia. There
are also the
modern
aspect
of this dish, which
is the plating. The plating
uses the modern type of
bowl.

One portion should

have 5 pcs of banana
with of the bowl
filled with the vla
and will be the
sides.

This dish is for

dessert. The dish
should also use ice
to make it taste
better.

The main
ingredient
will be carbs
and fruits.

The process
is steaming.

This dish is a traditional

food because it is from
Sulawesi and it also has a
modern aspect because it
uses todays plating
techniques, which is
stacking the slices of
pisang ijo beside each
other.

This dish have 5

pieces of banana
with of the bowl
filled with the vla and
filled with the
sides.

This dish is for

dessert. This dish
uses ice to make it
taste better. It
uses crushed ice
which is
convenient and
can be eaten
easily.

The main
ingredient
are carbs and
fruits.

The process
involved is
steaming.

This dish is a traditional

food because it is from
Sulawesi and it also has a
modern aspect because it
uses todays plating
techniques, which is the
method of classical
plating, in which the

This dish have 2

pieces of pisang ijo. I
should have added
more slices because
2 is too little and will
not be enough for
the diner. Other than
that, of the bowl is

This dish is for

dessert. This dish
uses ice to make it
taste better. It
uses crushed ice
which is
convenient and

The main
ingredient
are carbs and
fruits.

The process
involved is
steaming.

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elements of the dish are

put beside each other.

Design
3

Design
4

filled with the vla and

of the bowl is filled
with the sides.

can be eaten
easily.

This dish uses a white bowl and

also uses a pandan leaf for
garnish. It also uses coco pandan
syrup which is colored red and
the pisang ijo is also cut into
slices. The texture of the pisang
ijo is soft and the vla is soup-like.
The banana is also visible inside..

This dish is a traditional

food because it is from
Sulawesi and it also has a
modern aspect because it
uses todays plating
techniques, which is the
method of classical
plating, in which the
elements of the dish are
put beside each other.

This dish have 3

pieces of pisang ijo. I
should have added
more slices because
3 is too little and will
not be enough for
the diner. Other than
that, of the bowl is
filled with the vla and
of the bowl is filled
with the sides.

This dish is for

dessert. This dish
uses ice to make it
taste better. This
dish uses ice cubes
but I think i should
have used crushed
ice because it is
easier to be eaten.

This dish uses a white bowl and

uses a pandan leaf for garnish. It
also uses red colored coco
pandan syrup and it is cut into
slices. The texture of the pisang
ijo is soft and the vla is soup-like.
The banana is also visible inside.

This dish is a traditional

food because it is from
Sulawesi and it also has a
modern aspect because it
uses todays plating
techniques, which is the
method of classical
plating, in which the
elements of the dish are
put beside each other.

This dish have 5

pieces of banana
with of the bowl
filled with the vla and
part will be the
sides. I think I should
have added more vla
because if it is only
, it will not be
enough for the diner.

This dish is for

dessert. The dish
does not have any
ice and I think I
should have added
ice because it will
taste better for the
diner.

The main
ingredient
are carbs and
fruits.

The process
involved is
steaming.

The main
ingredient
are carbs and
fruits.

The process
involved is
steaming.

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b. As a group choose and justify the final design

Final Design Justification:
The reason why I chose design 1 is because this design is
the only one that fulfills each of the design specification.
This dish was able to use a white bowl and also use it
also a pandan leaf for garnish. It was also able to use
coco pandan syrup which is colored red and the pisang
ijo is also cut into slices. The texture of the pisang ijo is
soft, the vla is soup-like and the banana is also visible
inside. This dish is a traditional food because it is from
Sulawesi and it also has a modern aspect because it uses
todays plating techniques, which is stacking the slices of
pisang ijo beside each other. This dish was able to have
5 pieces of banana with of the bowl filled with the vla
and of the bowl filled with the sides. This dish is for
dessert. The dish was able to use ice to make it taste
better. It uses crushed ice which is convenient and can
be eaten easily. The was able to include carbs and fruits
and the process involved is steaming.
I did not choose design 2 because I was not able to put
enough pisang ijo since there was only 2 slices of it. I should have added more pisang ijo because it was the main ingredient. I did not choose design
3 because it only has 3 slices of pisang ijo and it uses ice cubes. I should have added more pisang ijo because it is the main ingredient and I should
have used crushed ice instead because it is more convenient and is easier to be eaten. I did not choose design 4 because it did not have the right
amount of vla and there was no ice. I should have added more vla so that it will be enough for the diner and I should have added ice because it will
taste better for the diner.

Adoe&Jo12
3. Display of the food with accurate and detailed planning drawings/diagrams and outline the requirements for the food.
Materials Needed - Ingredients
(Fauziati, Choirunnisak)
Ingredients for Pisang Ijo Recipe
1 Recipe (8 Servings)

Recipe (4 Servings)

6 Recipe (24 Servings)

Pisang Ijo
8 pcs
Pisang Raja

4 pcs
Pisang Raja

24 pcs
Pisang Raja

150 grams
Rice Flour

75 grams
Rice Flour

450 grams
Rice Flour

150 grams
Wheat Flour (
Tepung Terigu)

75 grams
Wheat Flour (
Tepung Terigu)

450 grams
Wheat Flour (
Tepung Terigu)

60 grams
Sugar

30 grams
Sugar

180 grams
Sugar

300 ml
Thick Coconut Milk

150 ml
Thick Coconut Milk

900 ml
Thick Coconut Milk

250 ml
Pandan Leaf Juice

125 ml
Pandan Leaf Juice

750 ml
Pandan Leaf Juice

3 drops
Green Food Coloring/Pandan Paste

1 drop
Green Food Coloring/Pandan Paste

6 drops
Green Food Coloring/Pandan Paste

sufficient
Plastics

sufficient
Plastics

sufficient
Plastics

sufficient
Oil Papers

sufficient
Oil Papers

sufficient
Oil Papers

sufficient
Banana Leaves

sufficient
Banana Leaves

sufficient
Banana Leaves

Custard Filling
50 grams
Rice Flour

25 grams
Rice Flour

150 grams
Rice Flour

500 ml
Thick Coconut Milk

250 ml
Thick Coconut Milk

1500 ml
Thick Coconut Milk

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2 bundles
Pandan Leaf

1 bundles
Pandan Leaf

6 bundles
Pandan Leaf

100 grams
Sugar

50 grams
Sugar

300 grams
Sugar

tsp
Salt

tsp
Salt

1 tsp
Salt

Sides
sufficient
Ice

sufficient
Ice

sufficient
Ice

sufficient
Coco Pandan Syrup

sufficient
Coco Pandan Syrup

sufficient
Coco Pandan Syrup

sufficient
Sweetened Condensed Milk

sufficient
Sweetened Condensed Milk

sufficient
Sweetened Condensed Milk

Planning - Recipe
(Fauziati, Choirunnisak)

1. Cuci dan kukus pisang raja selama kurang lebih 10 menit sampai matang. Setelah matang kupas pisang dan sisihkan.
Wash and steam the Pisang Raja for about 10 minutes until fully cooked. After cooked, peel the skin and set aside.
2. Sembari menunggu pisang yang dikukus, blender 2 ikat daun pandan lebar atau segenggam daun pandan kecil dengan air 250 ml, peras dan
saring.
While waiting for the banana to be fully cooked, blend 2 bundles of large pandan leaves or one handful of small pandan leafs with 250 ml
of water, then squeeze and strain.
3. Campurkan santan kental dan air perasan daun pandan dengan tepung beras dan tepung terigu. Masukkan sedikit demi sedikit sambil
diaduk-aduk agar tidak menggumpal.

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Mix thick coconut milk and pandan leaf juice with rice flour and wheat flour. Pour bit by bit while stirring so it does not clot.
4. Tambahkan gula dan pasta pandan, aduk lagi sampai rata.
Add sugar and pandan paste and stir thoroughly.
5. Kukus adonan dalam wadah tahan panas selama 20 menit. Jangan khawatir jika adonan tampak cair karena nanti akan lebih liat setelah
dikukus. Jika telah mencapai 20 menit, angkat dan uleni adonan sampai kalis.
Steam batter in a heat resistant container for 20 minutes. Do not worry if the dough seems liquid because it will be more pliant after
steaming. If you have reached 20 minutes, lift and knead the dough until it is kneaded perfectly.
6. Ambil beberapa sendok adonan dan letakkan di atas kertas minyak, pipihkan. Isi dengan pisang lalu tutup dengan adonan. Rapikan
bentuknya dengan bantuan plastik. Lanjutkan sampai habis.
Take a few tablespoons of dough and place on onionskin paper, set aside. Fill it with bananas and cover with dough. Make the shape of
the pisang ijo with the help of plastic. Continue until finished.
7. Tata daun pisang diatas wadah datar tahan panas lalu letakkan adonan pisang hijau di atasnya. Beri jarak agar tidak menempel. Kukus
selama 15 menit. Jika telah matang, angkat dan dinginkan.
Place banana leaves on top of a flat heat-resistant container and place the Pisang Ijo dough on top of the banana leaves. Leave a gap
that does not stick. Steam for 15 minutes. If it has been cooked, remove and let it cool.
8. Sembari menunggu adonan pisang hijau matang, kita akan membuat vla. Masukkan semua bahan dalam panci dan masak dengan api kecil.
Aduk terus sampai mendidih dan vla mengental.

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While waiting for the pisang ijo dough to be cooked, we will make a custard filling. Put all ingredients in a saucepan and cook with low
heat. Stir constantly until it boils and custard filling thickens.
9. Saat menghidangkan, letakkan beberapa sendok vla sesuai selera, potong-potong pisang hijau dan tata di atas vla. Beri potongan es (lebih
enak yang dihancurkan) lalu siram dengan sirup coco pandan dan susu kental manis.
When serving, place a few spoonfuls of custard filling according to taste, chopped green bananas and arrange on the custard filling. Give
crushed ice then pour with coco pandan syrup and sweetened condensed milk.

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Works Cited
Fauziati, Choirunnisak. Es Pisang Ijo Nan Lembut.
Cookpad
. Cookpad Inc., 1 Oct. 2014. Web. 18 Aug. 2015.
Kreasi Es Pisang Ijo.
Kreasi Dapur
. KreasiDapur.com, 18 Jun. 2015. Web. 18 Aug. 2015.
Resep Es Pisang Ijo Asli Makassar Paling Enak.
Masteresep
. masteresep, 2013. Web. 18 Aug. 2015.