Budaya Kuliner Di Majalah Selera Periode 1981-1990 Skripsi
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Discover the Taste of Solo
Discover the Taste of Solo Sejak tahun 1988, Dapur Solo berdedikasi untuk melestarikan kuliner tradisional Jawa. Dapur Solo dikenal akan keahliannya dalam kreasi hidangan khas Jawa untuk masyarakat modern, tanpa meninggalkan nilai unik dan tradisional. Seluruh sajian dimasak dengan penuh perhatian akan keunggulan dan keasliannya. KHAS SOLO 01 01. Nasi Urap Solo 40,5 Nasi, sayuran urapan dengan rasa sedikit pedas, pilihan lauk ayam / empal goreng, tempe bacem Dengan nasi kuning +1.000 02. Nasi Langgi Solo 41,5 Nasi langgi kuning khas Solo yang disajikan dengan ayam / empal goreng, terik daging, sambal goreng kentang, abon sapi, telur dadar tipis, serundeng kelapa, kering kentang, lalap serta kerupuk udang dan sambal Dengan nasi putih 40.500 02 04 03. Nasi Langgi Si Kecil 30,5 Nasi kuning dengan pilihan ayam goreng, abon sapi, telur dadar tipis dan kerupuk udang 04. Nasi Liwet Solo 40,5 Nasi gurih dengan suwiran ayam kampung, telur pindang, tempe bacem dan potongan ati ampela ayam disiram dengan sayur labu dengan rasa gurih sedikit pedas Menu favorit Menu pilihan anak 05 06 05. Lontong Solo 40,8 Lontong yang disiram dengan kuah opor kuning lengkap dengan suwiran ayam, telur pindang dan sambal goreng kentang 06. Timlo Solo 37,5 Sop kuah bening berisi sosis Solo, suwiran ayam, dan telur pindang 07. Selat Solo 41 Perpaduan daging semur yang manis dan mustard yang asam serta sayuran, menghasilkan cita rasa perpaduan dua budaya Jawa dan Belanda 07 Menu favorit Menu pilihan anak NUSANTARA 01 01. Nasi Timbel Sunda 42 Nasi timbel dengan pilihan lauk ayam / empal goreng, sayur asem, ikan asin, tempe bacem serta disajikan dengan kerupuk udang, lalap dan sambal 02 02. -
About Yabbiekayu Restaurant
About Yabbiekayu Restaurant Yabbiekayu Restaurant was created to provide our guests with a healthy, unique and memorable dining experience based on wholefoods principles, using local ingredients prepared with care and attention to detail. Wherever possible ingredients are sourced from our own organic edible landscape gardens and rice fields, or from other local, sustainable and organic suppliers. Our menu includes a combination of local and regional Indonesian specialities along with Western favourites, each selected to excite both international and local tastes. All meals at Yabbiekayu are prepared using our own authentic recipes utilising generous quantities of Indonesia’s abundant and diverse herbs and spices, without MSG, artificial colours, flavours or preservatives. To ensure your safety and comfort filtered drinking quality water is used at all stages of preparation and pure spring water for all ice and drinks. For your health we use NO trans-fats and palm oil based products, only adding sugar to drinks at your request, or if specifically in the menu. Vegetarian, Vegan and Gluten free options are available as well as super spicy, or chilli free, dishes. If you have any special requests or dietary considerations please do not hesitate to let us know. Open Daily 07.30 AM – 10.30 PM Last Order 09.00 PM If you like what we cook as much as us, feel free to sign up for a cooking class. Includes your choice of meal and a trip to local markets and our gardens to select ingredients. Enjoy your meal Yabbiekayu Breakfast Package 85K Any International or Indonesian main breakfast, your choice of either seasonal fresh fruit side platter or fresh seasonal juice and your choice of hot beverages. -
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ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh -
Laporan Akhir Penelitian Guru Besar Inventarisasi
LAPORAN AKHIR PENELITIAN GURU BESAR INVENTARISASI MAKANAN TRADISIONAL JAWA SERTA ALTERNATIF PENGEMBANGANNYA Tahun ke 1 dari rencana 1 tahun Prof. Dr. Endang Nurhayati, M. Hum. NIP 19571231 198303 2 004 Mulyana, M. Hum. NIP 19661003 199203 1 002 Venny Indria Ekowati, M. Litt. NIP 19791217 200312 2 003 Avi Meilawati, M. A. NIP 19830502 200912 2 003 UNIVERSITAS NEGERI YOGYAKARTA NOPEMBER 2013 DAFTAR ISI Halaman Sampul Halaman Pengesahan Ringkasan Prakata Daftar isi Daftar tabel Daftar gambar Daftar lampiran Bab 1. Pendahuluan Bab 2. Tinjauan Pustaka Bab 3. Tujuan dan Manfaat Penelitian Bab 4. Metode Penelitian Bab 5. Hasil dan Pembahasan Bab 6. Kesimpulan dan Saran Daftar Pustaka Lampiran - Instrument - Personalia tenaga peneliti 2 ABSTRAK Penelitian ini diajukan untuk jangka waktu satu tahun. Penelitian ini mempunyai tiga tujuan penelitian, yaitu: (1) Menyusun inventarisasi secara terperinci mengenai makanan tradisional Jawa di Kabupaten Bantul yang meliputi: (a) Jenis-jenis makanan tradisional yang terdapat di 27 pasar tradisional Kabupaten Bantul, (b) Cara pengolahan makanan tradisional, (c) Aspek ekonomis makanan tradisional, dan (d) Dokumentasi makanan tradisional yang terdapat di 27 pasar tradisional Kabupaten Bantul. Tujuan (2) yaitu Menyusun prototype buku mengenai makanan tradisional di Kabupaten Bantul, dan (3) Menyusun alternatif pengembangan makanan tradisional yang terdapat di 27 pasar tradisional Kabupaten Bantul agar lebih bernilai ekonomi. Jenis penelitian ini adalah penelitian survey dengan metode deskriptif. Hasil penelitian Berdasarkan survey yang dilakukan di 11 pasar tradisional kabupaten Bantul, diidentifikasi sejumlah 46 jenis makanan tradisional. Bahan utama yang paling banyak digunakan untuk membuat makanan tradisional adalah singkong (27%), kemudian tepung beras (22%), dan ketan (15%). Makanan tradisional di kabupaten Bantul, berdasarkan cara pengolahannya dapat dikategorisasikan menjadi empat, yaitu: (1) dikukus, (2) digoreng, (3) dibakar, dan (4) direbus. -
Cookbook Food Menu
wAPPETIZER / KHAI VỊ w wBURGER AND SANDWICHw Carpaccio of beef with toasted pine nuts, rocket leaves, BÁNH MÌ BURGER VÀ SANDWICH parmesan cheese and capers Bò tái chanh kiểu Ý ăn kèm hạt thông nướng - 210 Steak sandwich - Grilled Australian sirloins on baguette with Smoked salmon - 100grm of smoked salmon with boiled egg, caramelized onion, aged cheddar, rocket and beetroot relish onion, capers, brown bread and horseradish cream served with hand cut fries Cá hồi xông khói dùng kèm trứng luộc, hành tây, nụ bạch hoa, Bánh mì bò Úc nướng ăn kèm hành tây nấu đường, pho bánh mì nâu và sốt kem cải ngựa - 210 mai, rau hỏa tiễn, sốt và khoai tây chiên - 230 Pumpkin, pine nut and goat cheese arancini served with fresh Wagyu burger - 150grm char grilled Wagyu beef burger on tomato sauce a toasted sesame bun with tomato, lettuce, onion, burger relish Sà lách bí đỏ, hạt thông phô mai sữa dê chiên với sốt cà chua - 190 and chunky hand cut fries Grilled Nha Trang squid with rock salt and green chili Ham bơ gơ bò Wagyu - 230 Mực Nha Trang nướng muối ớt - 170 Salad sandwich - Whole meal, multi-grain, baguette with Deep-fried Nha Trang seafood spring rolls choice of chicken, smoked ham, pastrami, turkey ham or Chả giò hải sản Nha Trang - 150 Italian salami and served with lettuce, tomato, onion, Prawns and pork rolls with homemade peanut sauce cucumber, grated carrot, beetroot, cheddar cheese Gỏi cuốn tôm thịt với sốt đậu phụng - 150 Bánh mì nguyên cám,bánh mì lúa mạch hoặc bánh mì Pháp Nha Trang crab cakes with chili mango salsa and balsamic kẹp thịt -
“Dawet Kera” Kaya Gizi, Rendah Kolesterol Sebagai Upaya Meningkatkan Kesadaran Gizi Masyarakat
PROPOSAL PROGRAM KREATIVITAS MAHASISWA DAWET CEKER AYAM “DAWET KERA” KAYA GIZI, RENDAH KOLESTEROL SEBAGAI UPAYA MENINGKATKAN KESADARAN GIZI MASYARAKAT BIDANG KEGIATAN: PKM KEWIRAUSAHAAN (PKM-K) Diusulkan oleh: Ferry Andriyani (H 0513060) (2013) Figur Jaya Silvia (H 0513161) (2013) Richi Yuliavian Kusminanto (H 0513125) (2013) Yuni Khatus Sholikhah (H 0514096) (2014) FAKULTAS PERTANIAN UNIVERSITAS SEBELAS MARET SURAKARTA 2015 2 3 DAFTAR ISI HALAMAN SAMPUL HALAMAN PENGESAHAN ………………………………………………. i DAFTAR ISI ………………………………………………………………… ii RINGKASAN ……………………………………………………………….. iii BAB I. PENDAHULUAN …………………………………………………... 1 A. Judul Program………………………………………………………… 1 B. Latar Belakang………………………………………………………... 1 C. Rumusan Masalah…………………………………………………….. 2 D. Tujuan Program………………………………………………………. 3 E. Luaran Yang Diharapkan……………………………………………... 3 F. Kegunaan Program……………………………………………………. 3 G. Gambaran Umum Rencana Usaha……………………………………. 3 BAB III. METODE PELAKSANAAN PROGRAM…………………………. 6 A. Tahap Persiapan Produksi…………………………………………….. 6 B. Tahap Proses Produksi………………………………………………… 6 C. Tahap Pemasaran……………………………………………………… 7 D. Evaluasi Kegiatan……………………………………………………. 8 BAB IV. BIAYA DAN JADWAL KEGIATAN……………………………. 8 DAFTAR PUSTAKA ii 4 RINGKASAN Proposal Program Kreatifitas Mahasiswa “Dawet Ceker Ayam DAWET KERA Kaya Gizi Rendah Kolestrol Sebagai Upaya Meningkatkan Kesadaran Gizi Masyarakat memiliki tujuan untuk melatih jiwa kewirausahan pada diri mahasiswa, menciptakan inovasi produk makan berupa dawet kera dan menentukan strategi pemasaran yang efektif untuk -
Welcome to Al Sarab All Our Food Is Meant to Be Shared…
Welcome to Al Sarab All our food is meant to be shared… …Sharing food at the table brings people together And enriches the culinary experience Sundowner Tapas 185 AED Served from 4pm till 630pm Borek Bruschetta Garlic Bread Arabic Hot Mezzah Arabic Cold Mezzah Cheese and Halal Cold Cuts Pickles Halloumi Fries Selection of Olives *All prices are inclusive of 07% Municipality fees, 10% service charge and 5% UAE VAT. Food described may contain Nuts (n), Vegetarian (v), Seafood (s) which in certain people can lead to allergic reactions. Please inform us for an alternative choice. Platters Cheese Platter (n) (v) 165 AED A selection of the finest cheeses, artisanal baguette, chutney, crackers, grapes Halal Charcuterie Platter (n) 165 AED Selection of halal charcuterie, fresh breads, chutney, grapes, nuts, dried fruits Cheese and Charcuterie Platter (n) 175 AED 3 types of cheese, 3 types of halal charcuterie, fresh breads, chutney, grapes, crackers, nuts, dried fruits Al Sarab Platter (n) 195 AED Moutable, hummus, lamb kibbeh, cheese sambosak, spinach fatayer, meat sambousek, falafel, pickles, tahina sauce, pita bread Cold Bites Hummus (v) 60 AED Crisp Arabic bread Labneh Tomato Skewers (v) 55 AED Chili garlic and herbs, crispy pita Waraq Anab (v) 60 AED Walnut lemon crumble Bruschetta (v) 70 AED Whole artisanal baguette, tomato, olives, fresh herbs, halloumi Prawn Cocktail (s) 75 AED Sumac pomegranate onion, lemon salt, cocktail sauce, watercress *All prices are inclusive of 07% Municipality fees, 10% service charge and 5% UAE VAT. Food described may contain Nuts (n), Vegetarian (v), Seafood (s) which in certain people can lead to allergic reactions. -
Food Menu__Jalandhar
P A P A W H I S K E Y B A R M E N U L E T T H E F E A S T B E G I N ............................................................ ............................................................ s i g n a t u r e c o c k t a i l s BLOOD & SAND THE LONDON WAY Thai ginger and thai chilli with bourbon whiskey Gin, peach, syrup, thyme and lemonade SEX ON THE BEACH Vodka, Orange Juice, Pineapple Juice, Peach, WHISKEY SOUR WITH A TWIST Cranberry Juice, Lemon Juice Egg white (Optional) and bitters mixed with bourbon whiskey and almond BOURBON ICE TEA Bourbon Whiskey, Orange Juice, Pineapple Juice, Peach, ROYAL PEG Cranberry Juice, Lemon Juice Infused whiskey with Bery's SCOTCH SALUTE Three types of whiskey, twisted with lemonade 425 and gingerale PAPA SWAG Bourbon whiskey with touch of gin, topped up with fizz pa pa w h i s k e y f u s i o n l i i ts (Regular 666 l Pitch er 21 11) ALL TIME FAVOU RITE LI IT ORANGE PEEL AND CLO VE LI IT Melange of five white spirits with Melange of five white spirits with infused Fresh leaves squizzed lime juice topped with coke orange peel and clove topped with lemonade. KOKU M LI IT PU RPLE LI IT A Melange of five white spirits flavored Melange of five white spirits with infused with tangy kokum and topped with lemonade blue tea flower and lime topped with lemonade HIBISCU S LI IT Melange of five white spirits with hibiscus and fresh ginger extract and topped with lemonade. -
Praktik Pengalaman Lapangan Di Smk Negeri 6 Yogyakarta
LAPORAN PRAKTIK PENGALAMAN LAPANGAN DI SMK NEGERI 6 YOGYAKARTA Semester Khusus Tahun Akademik 2016/2017 Disusun Oleh : Rira Zahrotul M NIM. 13511241039 PROGRAM STUDI PENDIDIKAN TEKNIK BOGA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2016 i ii KATA PENGANTAR Segala puji dan syukur kehadirat Allah SWT yang telah memberikan limpahan rahmat, nikmat, karunia-Nya sehingga penulisan laporan Praktik Pengalaman Lapangan ini dapat diselesaikan dengan baik. Sholawat serta salam semoga selalu tercurah kepada junjungan kita Nabi Muhammad SAW beserta keluarga, sahabat, dan umat yang senantiasa mengikutinya. Kegiatan Praktik Pengalaman Lapangan merupakan tugas yang wajib dilaksanakan oleh mahasiswa Fakultas Teknik Universitas Negeri Yogyakarta. Dengan adanya kegiatan Praktik Pengalaman Lapangan diharapkan mahasiswa dapat memanfaatkan ilmu yang telah didapat di bangku kuliah, untuk di terapkan pada dunia pendidikan khususnya di SMK. Penulis menyadari bahwa terselesaikannya penulisan laporan ini tidak lepas dari dukungan semua pihak yang telah membantu. Pada kesempatan ini, penulis ingin menyampaikan terima kasih yang setulus-tulusnya kepada semua pihak yang telah membantu penulis dalam menyelesaikan tugas laporan Praktik Pengalaman Lapangan ini, yaitu : 1. Allah SWT yang telah memberikan rahmat, dan jalan terbaik sehingga penulis mampu melaksanaan Praktik Pengalaman Lapangan hingga selesai. 2. Kedua orang tua serta kedua kakak, yang senantiasa memberikan doa dan dorongan serta memberikan bantuan. 3. Dr. Marwanti, selaku koordinator PPL jurusan Pendidikan Teknik Boga dan Busana. 4. Dr. Badraningsih L, M.Kes, selaku dosen pembimbing PPL di SMK Negeri 6 Yogyakarta 5. Nurul Lestari M.Pd, selaku pembimbing PPL di SMK Negeri 6 Yogyakarta yang selalu membimbing dengan setulus hati. 6. Dra. Retno Sri Agustiawati,MBA selaku koordinator PPL di SMK Negeri 6 Yogyakarta. -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
The Sporting Edge
July–Sept 2011 www.malaysianbar.org.my Chronicle of the Malaysian Bar The Sporting Edge PLUS A First Class Legal Profession Akta Orang Kurang Upaya 2008, Harapan dan Realiti Report by Bar Council Monitoring Team on 9 July 2011 Public Rally In collaboration with For Malaysian Bar circulation only TEANA_Praxis_blank.ai 1 9/06/11 10:46 Rob Contents PRAXIS Contents CHRONICLE OF THE MALAYSIAN BAR President’s Message Readers’ Comments Editorial Features/Articles BAR COUNCIL MALAYSIA 7 A First Class Legal Profession BAR COUNCIL 12 Co-extensive Liability vs Indefi nite Liability 15 Leboh Pasar Besar 50050 Kuala Lumpur 16 Akta Orang Kurang Upaya 2008, Harapan dan Realiti Tel No: 603-2050 2050 Fax No: 603-2026 1313 / 603-2034 2825 / 603-2072 5818 20 The 6th Annual International Bar Association Email Add: [email protected] Website: http://www.malaysianbar.org.my Bar Leaders’ Conference — A Commentary 22 Unwinding a Winding Up? MEMBERS OF BAR COUNCIL MALAYSIA 2011/2012 24 Long Call Speech President: Lim Chee Wee Vice-President: Christopher Leong 26 Yayasan Bantuan Guaman Kebangsaan Secretary: Tony Woon Yeow Thong Treasurer: Steven Thiru Events Aaron Abraham | Ahmad Taufiq b Baharum | Amirruddin b Abu Bakar | Anand Ponnudurai Andrew Khoo Chin Hock | Aziz b Haniff | Brendan Navin Siva | Desmond Ho Chee Cheong 29 Disruption Day Workshop Dipendra Harshad Rai | George Varughese | Gnasegaran s/o Egamparam | S Gunasegaran Hendon Mohamed | Hon Kai Ping | K Mohan K Kumaran | Kanarasan Ghandinesen 30 Visit to Singapore Coroner’s Court and Maxwell -
Stabilitas Zat Gizi Mikro (Asam Folat Dan Fe Fumarat) Pada Produk Banana Flakes Fortifikasi Selama Proses Pengolahan Tugas Akhi
STABILITAS ZAT GIZI MIKRO (ASAM FOLAT DAN FE FUMARAT) PADA PRODUK BANANA FLAKES FORTIFIKASI SELAMA PROSES PENGOLAHAN TUGAS AKHIR Diajukan untuk Memenuhi Syarat Tugas Akhir Program Studi Teknologi Pangan Oleh: Fitri Laelatul Qodriah 12.302.0137 PROGRAM STUDI TEKNOLOGI PANGAN FAKULTAS TEKNIK UNIVERSITAS PASUNDAN BANDUNG 2016 STABILITAS ZAT GIZI MIKRO (ASAM FOLAT DAN FE FUMARAT) PADA PRODUK BANANA FLAKES FORTIFIKASI SELAMA PROSES PENGOLAHAN TUGAS AKHIR Diajukan untuk Memenuhi Syarat Tugas Akhir Program Studi Teknologi Pangan Oleh : Fitri Laelatul Qodriah 12.302.0137 Menyetujui : Pembimbing I Pembimbing II (Prof. Dr. Ir.Wisnu Cahyadi M.Si.) (Diki Nanang Surahman ST, MT.) KATA PENGANTAR Segala puji dan syukur penulis panjatkan kehadirat Allah SWT, yang telah memberikan petunjuk, bimbingan dan rahmat-Nya sehingga Tugas Akhir dengan judul “STABILITAS ZAT GIZI MIKRO (ASAM FOLAT DAN FE FUMARAT) PADA PRODUK BANANA FLAKES FORTIFIKASI SELAMA PROSES PENGOLAHAN” dapat terselesaikan. Dalam pembuatan Tugas Akhir ini penulis tidak lepas dari bantuan dan dukungan dari berbagai pihak. Oleh karena itu, dalam kesempatan ini penulis mengucapkan terima kasih yang sebesar-besarnya kepada : 1. Bapak Prof. Dr. Ir. Wisnu Cahyadi, M.Si., selaku Dosen Pembimbing Utama yang telah memberikan bimbingan, saran dan masukan dalam penulisan Tugas Akhir ini. 2. Bapak Diki Nanang Surahman, ST, MT., selaku Pembimbing Pendamping dari Pusat Pengembangan Teknologi Tepat Guna, Lembaga Ilmu Pengetahuan Indonesia (LIPI) Subang. 3. Siti Rohayati dan Adeng Hudaya, kedua orang tua tercinta yang tiada hentinya memberikan kasih sayang, do’a dan dorongan moril maupun materil kepada penyusun dalam menyelesaikan Tugas Akhir ini. 4. Ibu Riyanti Ekafitri S.TP., selaku Pembimbing lapangan dari Pusat Pengembangan Teknologi Tepat Guna, Lembaga Ilmu Pengetahuan Indonesia (LIPI) Subang.