pengolesan

Pengolesan is the act or process of spreading a substance across a surface in a thin, even layer. The term comes from the Indonesian word oles, meaning to smear or spread, with peng- indicating the doer or the process. It is used broadly in everyday language as well as in technical contexts to describe applying something by spreading.

In culinary use, pengolesan refers to applying spreads such as butter, margarine, oil, sauces, or glazes on bread, pastries, or other foods. Proper pengolesan considers the substance’s temperature and viscosity to achieve even coverage without pooling or tearing. Tools commonly used include knives, spatulas, brushes, or spreaders, and the technique may follow a center-to-edge or back-and-forth motion.

In cosmetics and personal care, pengolesan describes the application of creams, lotions, or medicated ointments on the skin, emphasizing hygiene, even distribution, and appropriate amounts.

In industrial or craft contexts, pengolesan can denote applying coatings, adhesives, or protective layers to surfaces, where uniform thickness and surface preparation influence performance and durability.

Quality considerations for pengolesan include the cleanliness of tools, the condition of the surface, and the control of thickness to ensure the desired texture, flavor, protection, or appearance. Improper pengolesan can lead to uneven results, soggy textures, or inconsistent performance.

See also: coating, spread, glaze.