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RENAISSANCE BALI ULUWATU RESORT & SPA CATERING MENU DESIGNED TO CATER #DISCOVERTHISWAY Jalan Pantai Balangan 1 No 1 Ungasan, Bali 80361 INQUIRIES 62.361.2003.588 [email protected] PASS-AROUND HORS D’OEUVRES PACKAGE CHIC 3 HOT + 3 COLD CANAPE . 1 hour IDR 280,000++ . 2 hours IDR 530,000++ DELIGHT 3 HOT + 3 COLD CANAPE + 2 SWEET . 1 hour IDR 320,000++ . 2 hours IDR 600,000++ ELECTIC 4 HOT + 4 COLD CANAPE + 3 SWEET . 1 hour IDR 360,000++ . 2 hours IDR 690,000++ **all prices are per person charge and subject to 21% government and service tax 2 HORS D’OEUVRES ITEM SELECTION HOT COLD . Thai crab cake, nahm jim . Beetroot cured salmon gravlax on sourdough crisp . ‘Sate ayam” chicken stay with spicy peanut sauce . Pulled duck leg confit quenelle with fig jam . ‘Sate lilit’ Balinese seafood mousse on lemongrass stick with . Ayam pelalah cones- shredded Balinese chicken in a tortilla sambal matah cone . ‘Perkedel Jagung’ sweet corn fritter with sambal tomat . Yellow fin tuna ceviche, avocado and coriander mayonnaise(V) . Prawn skewer with sriracha lime dressing . Beef rendang croquettes’ . Prosciutto & brie toastets . Lumpia- vegetable spring rolls with soy chili sauce . Olive & pumpkin tartlets(V) . Pea & potato samosas with tamarind yoghurt . Spiced beef salad, tomato chili, crispy rice noodles, . Spinach and ricotta tart, tomato chutney (V) coriander . Salt and pepper squid skewer, lime, coriander dipping . Roasted baby beetroot and marinated feta en croute (V) . Harissa spiced lamb wanton, mint, yoghurt dressing . ‘Insalata Caprese’ tomato & mozzarella with basil pesto (V) . Spinach and paneer samosa, tomato, pumpkin chutney(V) . Hainan chicken, ginger rice, chili dressing . Tandoori chicken skewers, cucumber raita . Vietnamese chicken, papaya salsa &coriander dressing . 5 spiced crispy chicken wing with sirarcha aioli . Rare seared dashi tuna, tea noodles, togarashi mayonnaise SWEET . Chocolate brownie éclairs . Black forest profiteroles . Blue berry financiers, almond praline . Pot de crème, chocolate, jasmine tea cream . Banana bread, bailey crisp . Lemon meringue mini cup cakes . Red velvet mini cupcakes 3 SET MENU PACKAGE 3 COURSE IDR 830,000++ . Starter OR Soup . Main Course . Dessert 3 COURSE W/ ALTERNATE DROP IDR 900,000++ . Starter OR Soup . Main Course . Dessert 4 COURSE IDR 990,000++ . Starter . Soup . Main Course . Dessert 4 COURSE W/ ALTERNATE DROP IDR 1,050,000++ . Starter . Soup . Main Course . Dessert **all prices are per person charge and subject to 21% government and service tax 4 WESTERN SET SELECTION STARTERS MAIN COURSE . Gravalax Salmon MEAT Red radish, sesame lavosh chips, trout pearls, wasabi . Macadamia Australian Lamb Cutlets emulsion Maple sweet potato puree, wilted spinach & merlot jus . Confit Duck Rillette . Free range Chicken ballontine Pickled beetroot, marinated feta cheese, watermelon spheres Pomme fondant, mushroom duxelle, asparagus and and balsamic glaze champagne cream . Nori Smoked Tuna . Australian Beef Tenderloin Eggplant caviar, plum tomato, mizuna and ponzu dressing Wild mushrooms, braised shallots, celeriac puree, & natural . Chili Lime Prawn Salad glaze Avocado mousse, mango puree, shallot coriander & mint . Olive Crusted Pork Loin Carrot cumin mash, broadbeans, cherry tomatoes & citrus jus SOUPS FISH . Grilled Sea Bass . Prawn bisque, Saffron oil, dill crème fraiche Soft lemon scented polenta, braised leeks, rocket salad & . Creamy cauliflower with pancetta crisp honey mustard dressing . Wild mushroom soup, truffle foam, sea salt grissini . Atlantic Salmon Fillet . Roasted vine tomato soup, aged balsamic, fried basil Roasted fennel mash, fresh tomato chili salsa & lime beurre blanc . Roasted Miso Cod Fish DESSERTS Green lip mussels, shimeji mushroom, cherry tomatoes, peas in a saffron broth . Vanilla bean pannacotta with exotic fruit minestrone . Pot o’chocolate, salted caramel ice cream and almond crumble . Caramelized Baked lemon tart, crème Chantilly . Mango lime mousse cake, torched meringue, dehydrated kiwi & passion coulis . Flourless chocolate cake, chocolate ganache & berry 5 compote INDONESIAN SET SELECTION STARTERS MAIN COURSE . Sambal be Tongkol MEAT Fresh Tuna salad with shallots and lemongrass . Opor Ayam . Gado-Gado Udang Coconut marinated chicken breast, potato, rice cake Poached Prawns with crisp vegetable salad with boiled egg and black rice cracker and peanut dressing . Beef Rendang . Tahu Isi Australian beef tenderloin with ‘Perkedel Kentang’ (potato), Vegetable stuffed tofu with peanut sauce and sweet soy local baby carrot and rendang jus . Bebek Betutu Balinese spiced duck leg, cassava leaves, grilled coconut SOUPS rice, shallots and ginger flower relish . Balung Babi Panggang . Soto Ayam Balinese BBQ glazed pork rib, sweet potato and ‘Urab’ Chicken broth, vermicelli noodles, boiled eggs, shredded (vegetables) chicken, tomato, bean sprouts and celery leaves . Ikan Garang Asam FISH Spicy fish soup from Central Java, snapper fillet, green . Arsin Ikan Mas tomato, chilli, lime kaffir leaf and lemongrass Lemomgrass tamarind snapper fillet, spiced eggplant and . Rawon sticky rice cake Beef stew with traditional spices ‘Kluwek’, potato, leeks and . Ikan Woku Belanga chili Spicy kemangi red snapper, crisp smashed cassava and . Sop Buntut sautéed fern tips Double boiled oxtail consommé, oxtail dumpling and dice . Gulai Ikan vegetable Mahi-mahi with papaya flower, ‘Perkedel Kentang’ (potato) and West Sumatran curry espuma . Ikan Bakar Jimbaran DESSERTS Jimbaran spiced grill white snapper fillet, local baby vegetables, toasted edible fern and sambal emulsion . Bolu Karamel Sweet caramel cake with coconut gelato . Dadar Gulung Pandan crepes filled with coconut and palm sugar, vanilla 6 and chocolate dipping sauce BUFFET A-LA-CARTE PACKAGE INTRIGUING IDR 600,000++ . 3 appetizers plus 1 soup . 5 main course plus steamed rice . 3 desserts plus fruits INDIGENOUS IDR 750,000++ . 4 appetizers plus 1 soup . 6 main course plus steamed rice . 4 desserts plus fruits INDEPENDENT IDR 860,000++ . 6 appetizers plus 1 soup . 7 main course plus steamed rice . 6 desserts plus fruits **all prices are per person charge and subject to 21% government and service tax 7 BUFFET A-LA-CARTE: APPETIZER SELECTION WESTERN INDONESIAN . Green bean, shaved fennel radish & orange salad . Asinan Jakarta; vegetable salad with tamarind dressing . Mustard roasted chicken breast with tomato and olive salsa . Lotek bandung . Vine Tomato, shredded basil & fresh mozzarella . Sayur urab jagung; corn and coconut salad . Classic Caesar salad with romaine, garlic croutons and . Tahu gejrot; sweet and sour fried tofu parmesan . Tahu isi; stuffed tofu with peanut sauce . Roasted beetroot, pear & macadamia nut salad . Lawar ayam; chicken and mung bean salad . Smoked duck breast and couscous salad . Rujak Manis; seasonal fruits with tamarind dressing . Tomato and marinated feta with balsamic dressing . Lengko Cirebon; bean cake and vegetable salad with peanut . Honey baked pumpkin, arugula, goat cheese and pine nuts sauce . Penne pasta salad, salami , olives and tomato mayonnaise . Timun mesanten; cucumbers in coconut sauce . Classic potato salad with boiled egg and crisp bacon . Sosis solo; Indonesian fired chicken crepes . Tempe Mendoan; soy bean sauce OTHER ASIAN . Sambal be tongkol; tuna salad . Buah kacang mekuah; long beans in soy dressing . Thai beef and glass noodle salad . Be sampi mesitsit; dry spiced beef . Larb pad Thai minced duck salad . Perkedel Jagung; corn fritters . Vietnamese prawn & glass noodles and nuoc-cham dressing . Vietnamese minced chicken salad . Sesame tuna and soba noodle with ponzu dressing . Tofu , tomato and cucumber with goma dressing . Oriental‐style chicken salad . Vietnamese rice paper Roll . Crispy Dumpling with Chicken . Deep-fried Mushroom stuffed with Shrimp Paste, . Spicy Jelly Fish 8 BUFFET A-LA-CARTE: SOUP SELECTION WESTERN INDONESIAN . Minestrone soup . Gedang Mekuah; green papaya soup . Seafood chowder . Soto betawi; Jakarta’s beef soup . Cream of roast pumpkin soup . Soto ayam; chicken broth with vegetables and egg . Tomato and basil soup . Sop Buntut; braised oxtail soup . Cream of spinach soup . Ares ayam; banana stems and chicken soup . Cauliflower and bacon soup . Jukut siap; chicken soup with vegetables and egg . Kuah ares bebek; duck soup with banana stems CHINESE . Double boiled chicken and sweet corn . Hot and sour Schezuan soup . Braised winter melon soup . Steamed herbal chicken soup 9 BUFFET A-LA-CARTE: MAIN COURSE SELECTION INTERNATIONAL FISH POULTRY . Seared red snapper with tomato concasse and fine herbs . Confit chicken Maryland with lemon and thyme . Sea bass baked with lemon, parsley and butter . Peri-Peri roasted chicken . White snapper fillet in béchamel and spinach sauce . Chicken chasseur . Mahi-Mahi with rosemary and black olive crust . Coq au vin- chicken in red wine . Baked salmon fillet with orange beuure blanc and sundried . Chicken cacciatori tomatoes . Tandoori chicken . Thai green curry duck REDMEAT . Teriyaki chicken . Traditional beef bourginoun . Irish stew- lamb and potato VEGETABLES & OTHER . Hungarian beef goulash . Mushroom and chickpea stew . Slow baked striploin with green pepper sauce . Ratatouille . Shepherds pie . Soft olive polenta . Lamb and eggplant moussaka . Orange scented couscous . Moroccan lamb tajine . Garlic roasted root vegetables (potato, pumpkin, sweet- . Lamb korma potato) . Steamed mixed vegetables PORK . Cider braised pork belly . Pork medallion with mustard sauce . Chorizo sausage and cannelloni bean stew
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    JURNAL PASOPATI ‘Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi’ http://ejournal3.undip.ac.id/index.php/pasopati PENGUATAN KOMODITI UNGGULAN MASYARAKAT MELALUI DIVERSIFIKASI PRODUK OLAHAN IKAN DI DESA ASINAN KECAMATAN BAWEN KABUPATEN SEMARANG Vivi Endar Herawati1, Lintang Dian Saraswati 2, Achmad Zulfa Juniarto3 1Departemen Akuakultur, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro 2 Departemen Epidemiologi, Fakultas Kesehatan Masyarakat, Universitas Diponegoro 3 Fakultas Kedokteran, Universitas Diponegoro email : [email protected] Abstrak Kegiatan pengabdian masyarakat ini bermitra dengan dua UMKM. Lokasi mitra berada di Desa Asinan, Kecamatan Bawen, Kabupaten Semarang, yaitu Putri Rawa Sejati dan Mina Mas. Selain kurangnya kapasitas produksi, kedua mitra ingin meningkatkan nilai tambah dari produk olahan ikan yang mereka hasilkan, dengan menjadikan olahan ikan menjadi berbagai produk diantaranya bakso ikan, nugget ikan, kaki naga, keripik kulit dan dawet ikan. Mitra menyatakan bahwa hal ini akan dapat menjadi suatu daya tarik dan keberlanjutan usaha dimasa mendatang. Oleh karena itu dalam kegiatan ini di berikan pelatihan tentang diversifikasi hasil olahan ikan. Pendampingan setelah pelatihan untuk produksi diversifikasi hasil olahan ikan juga dilakukan. Metode penyelesaian yang digunakan pada program ini adalah melakukan evaluasi terhadap hasil pelatihan pendampingan dan membuat modul cara pembuatan masing-masing olahan produk ikan. Hasilnya sekarang kedua mitra dapat membuat produk-produk olahan ikan. Kata kunci : diversifikasi, ikan,mina mas, olahan, dan putri rawa sejati. 1. PENDAHULUAN Desa Asinan berjarak sekitar 8 km dari pusat pemerintahan kecamatan Bawen, berjarak sekitar 25 km dari Ibukota Kabupaten Semarang dan 55 km dari Ibukota Provinsi Jawa Tengah. Secara geografis, Desa Asinan terletak pada ketinggian 500 meter di atas permukaan laut (mdpl), memiliki iklim sedang dengan suhu udara rata-rata 30oC, dan memiliki curah hujan rata- rata 500 – 1000 mm/tahun.
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    Print This Article

    SAGU, Maret 2019 Vol. 18 No. 1 : 39-47 ISSN 1412-4424 KARAKTERISTIK BIKA AMBON TAPIOKA DENGAN PUREE UBI JALAR UNGU [CHARACTERISTICS OF BIKA AMBON TAPIOCA WITH PURPLE SWEET POTATO PUREE] WASTRIANI BR TARIGAN*, FAIZAH HAMZAH, RAHMAYUNI Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru ABSTRACT Bika ambon is one of the typical cakes from Indonesian. The purpose of this research was to obtain the best ratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this research wer; without the addition of purple sweet potato (P0), ratio of tapioca and purple sweet potato puree 80:20 (P1), ratio of tapioca and purple sweet potato puree 60:40 (P2), ratio of tapioca and purple sweet potato puree 40:60 (P3), and ratio of tapioca and purple sweet potato puree 20:80 (P4). The results show that the ratio of tapioca and purple sweet potato puree significantly affected the moisture, fat, protein, crude fiber, antioxidant activity, colour, texture, as well as hedonic test, but not significant to sucrose, flavour, cavity, and taste. The best formulation of bika ambon was P3 with moisture 38.17%, fat 12.13%, protein 3.83%, sucrose 16.53%, crude fiber 1.23%, antioxidant activity 87.42 ppm. Organoleptic scores of P3 were colour score 3.53 (purple), aroma score 3.57 (flavored with typical fermentation and typical roast), cavity score of 3.93 (hollow) texture score 4.27 (soft), taste score 3.63 (sweet), and overall acceptance score 3.37 (like).
  • PENGARUH KOSENTRASI N-HEKSANA DAN BERAT SAMPEL PADAANALISIS KANDUNGAN LEMAK BABI PADA BABI PANGGANG KARO

    PENGARUH KOSENTRASI N-HEKSANA DAN BERAT SAMPEL PADAANALISIS KANDUNGAN LEMAK BABI PADA BABI PANGGANG KARO

    PENGARUH KOSENTRASI n-HEKSANA DAN BERAT SAMPEL PADAANALISIS KANDUNGAN LEMAK BABI PADA BABI PANGGANG KARO SKRIPSI Oleh NUR WIDYA NINGSIH NPM : 1604310008 Program Studi :TEKNOLOGI HASIL PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA MEDAN 2020 27 28 SUMMARY This study entitled “ The effect of n-hexane and sample weight on the analysis of lard content in karo pork”. This study aims to determine the effect of the interaction of n-Hexane solvent concentration, the effect of sampel weight anda the interaction effect between n-Hexane concentration and sample weight on lard in karo roasted pork. This study used a factorial completely randomized design (CRD) with two (2) replications. Factor I is the difference in concentration of n-hexane (N) consisting of 4 levels namely: N1 = 20 %, N2 = 30%, N3 = 40 % and N4 = 50 %. Factor II is the difference in sample weight (B) consisting of 4 levels, namely: B1 = 30 g, B2 = 40 g, B3 = 50 g and B4 = 60 g. The results of statistical analysis were : the effect of n-hexane concentration had a very significant effect (P<0,01) on ddensity, saponification number and refractive index and not significantly different (P>0,05) on the melting point and total microbes. The sample weight hada no significant effect (p>0,05) on density, melting point and total microbes and was significantly different (P<0,05) ON the saponation number and refractive index. The treatment interaction between the effect of n-hexane concentration and sample weight gave a very significant difference (p<0,01) on the saponification number of karo roasted pork.