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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 -
Tingkat Kepatuhan Pedagang Minuman Es Terhadap Cara
Industria: Jurnal Teknologi dan Manajemen Agroindustri 145 Volume 6 No 3: 145-151 Tahun 2017 Industria: Jurnal Teknologi dan Manajemen Agroindustri http://www.industria.ub.ac.id ISSN 2252-7877 (Print) ISSN 2549-3892 (Online) https://doi.org/10.21776/ub.industria.2017.006.03.5 Tingkat Kepatuhan Pedagang Minuman Es terhadap Cara Produksi Pangan yang Baik di Kota Bogor Iced Drink Sellers’ Compliance Level on Good Manufacturing Practices in Bogor Winiati Pudji Rahayu*1,2, Qonitatin Wafiyah1, Siti Nurjanah1,2, Caecillia Chrismie Nurwitri1,3 1Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University 2SEAFAST Center, Bogor Agricultural University 3 Diploma Program, Bogor Agricultural University Jl. Raya Darmaga, Bogor 16680, Indonesia *[email protected] Received: 10th August, 2017; 1st Revision: 20th October, 2017; 2nd Revision: 28th November, 2017; Accepted: 29th November, 2017 Abstrak Minuman es seperti es kelapa, es buah, es campur, jus buah, es teh dan es dengan cincau banyak ditemukan di kota Bogor dan harus terjamin keamanannya. Penelitian ini bertujuan untuk mengetahui karakteristik dan kondisi pedagang minuman es, serta tingkat kepatuhannya terhadap pelaksanaan Good Manufacturing Practices/Cara Produksi Pangan yang Baik (CPPB) selama proses pengolahan minuman es. Survei dan observasi dilakukan terhadap 90 orang pedagang minuman es yang menggunakan hancuran es untuk minumannya, dengan tiga skala usaha berdasarkan kelas ekonominya yaitu, skala kelas bawah yang terdiri dari pedagang kaki lima, skala kelas menengah yang terdiri dari rumah makan dan kedai, dan skala kelas atas yang terdiri dari restoran dan hotel. Pada umumnya pedagang membuat es batu menggunakan air dalam kemasan (56,23%). -
ANALISIS KANDUNGAN PROTEIN PADA PRODUK OLAHAN ALGA (Eucheuma Cottoni)
1 ANALISIS KANDUNGAN PROTEIN PADA PRODUK OLAHAN ALGA (Eucheuma cottoni) SKRIPSI Ditulis untuk memenuhi sebagian persyaratan memperoleh Gelar Sarjana Pendidikan (S.Pd) pada Jurusan Pendidikan Biologi IAIN Ambon Oleh : Ditulis Oleh: SITI RAHMA KILBAREN NIM. 0130402162 JURUSAN PENDIDIKAN BIOLOGI FAKULTAS ILMU TARBIYAH DAN KEGURUAN IAIN AMBON 2017 2 PERNYATAAN KEASLIAN Penyusun yang Bertanda Tangan di bawah ini : Nama : Siti Rahma Kilbaren NIM : 0130402162 Jurusan : Pendidikan Biologi Menyatakan bahwa skripsi ini benar adalah karya penyusun sendiri. Jika dikemudian hari terbukti bahwa ini merupakan duplikat, tiruan, plagiat atau dibuat atau dibantu orang lain secara keseluruhan atau sebagian, maka skripsi dan gelar yang diperoleh karenanya, batal demi hukum. Ambon, April 2017 Yang membuat pernyataan SITI RAHMA KILBAREN NIM : 0130402162 3 PERSETUJUAN PEMBIMBING Pembimbing penulis skripsi atas Nama Siti Rahma Kilbaren, NIM.0130402162, Mahasiswa Jurusan Pendidikan Biologi, Fakultas Ilmu Tarbiyah Dan Keguruan IAIN Ambon, setelah dengan seksama meneliti dan mengoreksi skripsi dengan judul “Analisis Kandungan Protein Pada Produk Olahan Alga (Eucheuma cottoni)” memandang bahwa skripsi tersebut telah memenuhi syarat– syarat ilmiah dan dapat disetujui untuk diajukan ke ujian munakasya. Telah Disetujui Oleh Ambon, April 2017 Pembimbing I Pembimbing II Nur Alim Natsir, M. Si Surati , S.Pd. M.Pd NIP. 197208062002121004 NIP. 197002282003122001 Mengetahui: Dekan Fakultas Ilmu Tarbiyah dan Keguruan Dr. Samad Umarella, M.Pd NIP. 196507061992031003 4 MOTTO -
Jurnal Tingkat Kepuasan Konsumen “Sop Buah Ica”
JURNAL TINGKAT KEPUASAN KONSUMEN “SOP BUAH ICA” DI BOULEVARD MANADO CHICHI SRIJAYANTI TAMAWEOL KANSIL 110314019 DOSEN PEMBIMBING : 1. Dr. Ir. Grace A.J. Rumagit, MSi 2. Dr. Ir. Charles R. Ngangi, MS 3. Ellen G. Tangkere, SP.,MSi JURUSAN SOSIAL EKONOMI FAKULTAS PERTANIAN UNIVERSITAS SAM RATULANGI MANADO 2015 SUMMARY Chichi Srijayanti Tamaweol Kansil. Level of Costumer Satisfaction Ica Fruit Soup in Boulevard Manado (Guidance of Grace A. J. Rumagit as chairman, Charles R. Ngangi and Ellen G. Tangkere, as members). The objectives of this research is to analyze the level of costumer satisfaction based on aspects of product, price, place and services in Ica Fruit Soup, and to know the effort that will take to maintain and to improve those four aspects in face the dynamic of this business competition. The research is conducted over three months from November 2014 until February 2015, started from preparation until undergraduation exams. The data used in the form of primary data and secondary data. The used Sampling is accidental technique sampling that is sample based on chance, anyone by chance met with researchers can be used as a sampel. Samples were taken for one week and obtained a total sample of 93 people .The analysis is done using a likert scale and followed by analysis of costumer satisfaction index. The result showed that consumer satisfy about the aspect of product by average score of 79.60 percent, consumers satisfy about the aspect of price by average score of 75.70 percent, consumers satisfy enough about the aspect of place by average score of 64.5 percent, while the aspect of service is consumer satisfy by average score of 68.4 percent. -
Bab 6 Kesimpulan Dan Saran
BAB 6 KESIMPULAN DAN SARAN 6.1 Kesimpulan 1. variabel yang dipilih oleh Pujasera Mardika yaitu : Variabel yang dipilih oleh Pujasera Mardika didapat dari dari hasil wawancara pemilik dan focus group discussion. Berikut hasil dari variabel yang didapat dari hasil : Wawancara Pemilik Dari hasil wawancara pemilik variabel yang didapat yaitu : 1. Kenyamanan. 2. Citra Rasa. 3. Lokasi tenant. 4. Sistem pembagian. Dari hasil variabel yang didapat dari wawancara pemiliki akan dibuat menjadi kuesioner penelitian untuk konsumen dan tenant. Focus Group Discussion Dari hasil focus group discussion yang didapat yaitu : 1. Pertimbangan calon tenant. 2. Lokasi tenant. Dari hasil variabel yang didapat dari focus group discussion akan dibuat menjadi kuesioner penelitian untuk konsumen dan tenant. Berikut hasil pengembangan variabel yang didapat dari wawancara pemilik dan focus group discussion : 6-1 Universitas Kristen Maranatha Bab 6 Kesimpulan dan Saran 6-2 Tabel 6.1 Pengembangan Variabel Untuk Kuesioner Konsumen Variabel Indikator 1. Penerangan 2. Dekorasi 3. Tempat duduk dan Meja Makan Kenyaman 4.Penyaring Udara 5. Live Music 6. Pelayanan 1. Unik Citra Rasa 2. Konsistensi Perlengkapan 1. Kelengkapan perlengkapan 1. Anchor tenant Pertimbangan 2. Jenis Makanan Tenant 3. Merk Tenant Pengembangan yang sudah didapat pada tabel 6.1 akan dibuat menjadi kuesioner penelitian yang akan disebarkan kepada konsumen. Tabel 6.2 Pengembangan Variabel Untuk Kuesioner Tenant Variabel Indikator 1. Penerangan 2. Dekorasi 3. Meja Tenant Kenyaman 4.Penyaring Udara 5. Live Music 6. Pelayanan Lokasi Tenant 1. Penempatan tenant Perlengkapan 1. Kelengkapan perlengkapan 1. Sistem Pembagian Rent 2. Jumlah Persentase Pembagian Pengembangan yang sudah didapat pada tabel 6.2 akan dibuat menjadi kuesioner penelitian yang akan disebarkan kepada tenant. -
Seafood Soup
www.penangbistro.com Set Menu A IDR 1.500.000 Appetizer Roti Canai Chicken Curry / Roti Canai Beef Curry / Tom Yum Soup / Seafood Soup Tofu & Vegetable Kangkung Balachan / Ebi String Bean / Sapo Tofu / Fried Tofu Negeri Jiran Poultry Mango Chicken / Ayam Goreng Terasi / Fried Kampoeng Chicken Chef’s Special Sauce Prawn Mayonaise Shrimp / Sambal Ebi Prawn / Golden Snowflakes Prawn / Stir Fried Prawn in Chef’s Special Hot Soy Sauce Squid Baked Squid in Tom Yam Sauce / Singapore Crispy Sotong Live Seafood Tiger Gruper Fish / Soon Hock Fish Noodle & Rice Steamed Rice / Pinnaple Fried Rice / Penang Char Kway Theow / Malay Mee Goreng Dessert Durian Chendol / Ice Kachang / Ice Merah Delima / Fruit Platter Set Menu B IDR 1.700.000 Appetizer Roti Canai Chicken Curry / Roti Canai Beef Curry / Malaysian Chicken Satay / Malaysian Beef Satay Tofu & Vegetable Kangkung Balachan / Ebi String Bean / Sapo Tofu / Fried Tofu Negeri Jiran Poultry Mango Chicken / Ayam Goreng Terasi / Fried Kampoeng Chicken Chef’s Special Sauce Meat Black Pepper Beef / Crispy Beef with Chef’s Special Sauce / Sizzling Beef Prawn Mayonaise Shrimp / Sambal Ebi Prawn / Golden Snowflakes Prawn / Stir Fried Prawn in Chef’s Special Hot Soy Sauce Crab SIngapore Chilli Crab / Black Pepper Crab / Fried Crab with Golden Egg-Yolk / Oatmeal Soft Shell Crab Live Seafood Tiger Gruper Fish / Soon Hock Fish Noodle & Rice Steamed Rice / Pinnaple Fried Rice / Penang Char Kway Theow / Malay Mee Goreng Dessert Durian Chendol / Ice Kachang / Ice Merah Delima / Fruit Platter Set Menu C IDR 2.000.000 -
Balinese Dinner Menu Winter 2014 Fas Page 1
Balinese Spice Magic Dinner Menu - Winter 2014 Entree $8.90 - Sate empol celeng (Spiced pork sate) 4pcs - Sate ayam (Chicken satay with peanut sauce) 4pcs - Sate lilit (Spiced chicken, coconut on sugar cane stick) 4pcs - Pepes ayam (Spiced chicken steamed in banana leaves) 3pcs - Soto ayam (Bali inspired chicken soup) Vego/Vegan - Perkedel kentang (Potato fritter) 3pcs - Pepes tofu (Minced tofu, beans and spices steamed in banana leaves) 3pcs - Tahu Isi (Tofu filled with vegetables and spices (4pcs) - Rujak sayur campur (Mix fresh cucumbers, tomatoes and carrots slices tossed in coconut sugar, tamarind, chillies, salt and shrimp paste (optional) - Soto wong (Bali inspired mushroom soup) Mains - Be sisit sere (Shredded chicken breast stir fried in base barak spice mix) $16.50 - Ayam betutu (Steam chicken maryland with base wayah spice mix) $22.00 - Be guling (Roast pork with base wayah spice mix) $24.00 - Be-kecap Celeng (Sweet soy pork) $16.50 - Be siap base kecap (Sweet soy chicken) $16.50 - Sambal udang (Stirfried spicy prawns) $18.50 - Chicken kare bali (Creamy balinese curry with base wayah spice mix, black mushroom and coconut cream) $16.50 - Fish of the day kare bali (Creamy balinese curry with base wayah spice mix, black mushroom and coconut cream) $18.00 - Lawar celeng (Shreaded pork tossed in shallots, coriander, kencur, turmeric, garlic, chillies and roasted coconut) $15.00 Vego/Vegan - Tempeh lalah manis, (Sweet and spicy tempeh cooked with kencur, garlic, chilli, peppercorn) $16.50 - Tahu base barak, (Stirfry tofu with base -
Menu Kayumanis Seaside Indonesian Intimate Bistro with Image.Indd
Kayumanis Seasidestylish Indonesian Sanur bistro Sindhu Beach, Sanur Bali, Indonesia 62 361 6200 777 Kayumanis Seaside Sanur @kayumanisseasidesanur Indonesian Appetizer TUNA JERUNGGA seared tuna with fresh pamelo, tamarind sauce, crispy garlic and water cress Rp 55.000 GADO-GADO GULUNG assorted steamed vegetables rolls, fried tofu, bean curd, potato, tomato, boil egg, crackers with peanut sauce Rp 45.000 UDANG SAMBAL MATAH Grilled prawn tossed with lemon grass chili sauce and fresh local salad Rp 55.000 RANJUNGAN SERANGAN crispy crab soft shell salad with water cress, roasted capsicum, sweet cord and sweet chili dressing Rp 60.000 All prices are subject to 16.6 % government tax and service charge Soup SOP BUNTUT Indonesian traditional oxtail soup with green bean, potato, tomato, celery and crispy emping Rp 65.000 SOTO AYAM Indonesian favorite chicken soup with glass noodles, shredded chicken, tomato, celery, boil egg and crispy potato Rp 55.000 BAKWAN SURABAYA Surabaya style beef ball soup with beef rib, glass noodles, siomay, tofu, celery and crispy shallot Rp 40.000 SEAFOOD SEGARA ENING Balinese seafood soup with cucumber, tomato and basil Rp 55.000 SOUP BALUNG JUKUT JEPANG pork ribs soup with squash vegetables , tomato and crispy shallot Rp 40.000 All prices are subject to 16.6 % government tax and service charge Salad CLASIC CAESAR SALAD Crunchy baby romaine, with smoked chicken, eggs, shave parmesan, crispy bacon, baguette crouton and caezar dressing Rp 65.000 GRILLED NICOISE TUNA vegetables salad with seared tuna, boil egg, olive -
C a T E R I N G M E N U
Elegant Occasions, Memorable Events. C A T E R I N G M E N U B Y : E X E C U T I V E C H E F member of: @medinacatering_ www.medinacatering.id [email protected] C A T E R I N G P R I C E L I S T 2 0 1 9 Regular Buffet Rp. 85,000 Royal Buffet Rp. 135,000 Canape Package Rp. 60,000 Half Day Meeting Package Rp. 105,000 Full Day Meeting Package Rp. 120,000 Regular Coffee Break Rp. 30,000 Premium Coffee Break Rp. 40,000 Juice/Soda (Additional order) Rp. 15,000 Coffee & Tea (Additional order) Rp. 15,000 - Harga per pax - Harga belum termasuk Tax & Service Charge 15.5% PT EBS GLOBAL NUTRISARANA Menara 165 Ground Floor, Jl. TB Simatupang Kav. 1 Jakarta Selatan 12560, Indonesia. [email protected] w w w . m e d i n a c a t e r i n g . i d R E G U L A R B U F F E T L U N C H / D I N N E R Rp. 85,000 ++ / Pax APPETIZER (1 Selections) Selada Bangkok SOUP (1 Selection) Mushroom Cream Soup MAIN COURSE (3 Main Courses, 1 Side Dish, 1 Vegetable, 2 Selections of Rice) Beef XO Prawn Salted Egg Chicken Mango Sc. Kungpao Spaghetti Baby Bean Minced beef Nasi Goreng Medina Nasi Putih CONDIMENT Chilli & Tomato Sauce / Sambal & Cracker DESSERT (2 Selections) Assorted Slice Fruit Blueberry Panacotta Mineral Water *Sample Menu *Menu selections can be changed to your preferences R O Y A L B U F F E T Rp. -
À La Carte Menu Appetizer Soup Main Course Pasta And
À LA CARTE MENU APPETIZER Chef Salad Grilled chicken breast strips, bacon, avocado slice, cheddar cheese, hard boiled eggs, tomatoes, cucumber and red onion on a bed of fresh garden Caesar Salad With poached egg, bacon bits and sourdough crouton Lumpia Mata Langit Spring rolls stued with vegetables and peanut sauce Lotek Watu Kendil Indonesian salad with spinach, long bean, cucumber, cabbage, young papaya served with peanut sauce and local crackers SOUP Spinach Soup Served with garlic crouton Tom Yam Soup Hot and sour traditional Thailand prawn soup MAIN COURSE Roasted Chicken Breast Chicken breast llet with spinach and beef bacon with mashed potatoes and roasted vegetable Red Snapper Fillet Snapper llet with mashed potato, roasted green asparagus, feta cheese and anchoïade Filleto di Manzo Grilled tenderloin, potato wedges and mixed salad PASTA AND RICE Homemade Ravioli Prawn raviolis with pink avor extract sauce Spinach or Pumpkin Raviolis Served with salvia butter sauce Spaghetti Your choice of bolognaise, napolitana, carbonara, pesto or aglio olio e pepperoncini Lasagna Verde Classic baked layered pasta and béchamel with mozzarella and parmesan cheese All prices are subject to 21% tax and service ASIAN AND NUSANTARA Soto Ayam Bathok Traditional chicken broth soup with glass noodle, cabbage, leek, celery, tomato, egg, tofu, bean cake, potato cake, sambal and crackers Nasi Goreng Gleyoran Fried rice with chicken, beef or seafood accompanied with indonesian pickles, fried egg & crackers Chicken | Beef | Seafood Sop Buntut Traditional -
Dessert Beverage
COCKTAIL 132: Gloria (Aperol, Sprite & Orange Bitter) 9.88 133: Pinangsia (Pimms & Cranberry Juice) 9.88 134: Lokasari (Lychee Syrup & Midori) 9.88 135: 138: Petak Sembilan (Whiskey, Ginger Ale & Lemon) 9.88 136: Daiquiri (Lime / Strawberry / Peach) 13.88 137: Margarita (Lime / Strawberry) 13.88 134: 138: 13.88 133: Lychee Martini 139: Mojito 13.88 135: 132: MOCKTAIL 140: Virgin Mojito 6.88 141: Fruit Punch 6.88 142: Pink Lemonade 6.88 CHILLED JUICE BOURBON SHOT / BOTTLE 143: Apple 4.88 DESSERT 114: Jim Beam White 8.88 / 128.88 144: Lime 4.88 115: Jack Daniel’s 9.88 / 168.88 145: Cranberry 4.88 DESSERT 100: Es Teler 6.88 Coconut, avocado and jackfruit shaved ice WHISKY & COGNAC SHOT / BOTTLE DRINKS 101: Es Campur 6.88 116: Ballantine’s 8.88 / 128.88 146: Teh Botol 2.88 Mixed toppings shaved ice 117: Johnny Walker Black 12.88 / 188.88 147: Teh Botol (less sugar) 2.88 102: Es Cendol 6.88 Pandan jelly, jackfruit, coconut milk and 118: Martell VSOP 14.88 / 199.88 148: Fanta 2.88 Indonesian palm sugar 149: Coke 2.88 TEQUILA SHOT / BOTTLE 150: Coke Zero 2.88 119: 151: BEVERAGE Jose Cuervo Gold 6.88 / 99.88 Sprite 2.88 152: Lemon Tea 2.88 DRAUGHT 300ML / 500ML / TOWER APERITIF & DIGESTIF SHOT / BOTTLE 153: Ginger Ale 2.88 103: Kota Draught 7.88 / 9.88 / 49.88 120: Malibu 6.88 / 99.88 154: Teh Tawar (tea without sugar) (Cold/Hot) 2.88 104: Guinness Draught 8.88 / 10.88 / --.-- 121: Midori 6.88 / 99.88 155: Teh Manis (tea with sugar) (Cold/Hot) 2.88 122: Aperol 8.88 / 128.88 156: Teh Susu (tea with condensed milk) (Cold/Hot) 2.88 BEER BOTTLE 123: -
Chinese Indonesian Cuisine), Which Is a Mix of Chinese Dishes with Local Indonesian Culinary Racteristics
THE MEANING OF ‘KOTA’ IS CALLED A CITY IN INDONESIAN LANGUAGE. HOWEVER, IT IS ALSO THE SLANG THAT WE USED TO DESCRIBE CHINATOWN IN JAKARTA AS IT WAS THE HUB CLOSEST TO THE PORT WHERE TRADING TOOK PLACE BACK IN THE 1740’S. In Kota88, we serve Masakan Tionghoa Indonesia (Chinese Indonesian Cuisine), which is a mix of chinese dishes with local Indonesian culinary racteristics. It all started when Chinese immigrants settled in Indonesia centuries ago where its traditional cooking style became an expression of our cuisine. This is the inspirational backbone for our restaurant. Hailing from Glodok, Jakarta’s’ chinatown, we are proud to bring our succulent heritage to Singapore, and present the Kota88 Restaurant. We present our signature item from the menu called ‘Nasi Campur Babi’. It is a Chinese Indonesian adaptation of combination pork rice platter that is mixed to a palatable perfection along with other traditional dishes. As our culture expresses, Makan Kenyang, Hati Senang! AD : 907 East Coast Road, #01-02 Springvale, SG 459107 IG : @kota88restaurant FB : kota88 restaurant TLP: +65 6242 2645 Price is subjected to 10% service charge and pervailing GST Food picture is for reference only, presentation and serving portion may vary CHEF’S CHEF’S HOUSE SPECIALTY RECOMMENDED HOUSE SPECIALTY RECOMMENDED NASI CAMPUR BABI 001: Nasi Campur Babi 12.88 纯正印尼式猪肉配套 Pork mixed rice served with BBQ pork, roast pork, sweet pork satay, 猪 braised pig ear, siomay, soy egg, fried prawn beancurd roll and side clear soup 002: 肉 Sate Babi 沙 爹 002: Sate Babi (10