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FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. -
Breakfast Healthy Salad
MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals. -
Food Is Free from Traces of Allergens Such As Nuts, Shellfish, Soy, Chilli, and Gluten
SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS APPETIZERS & NIBBLES FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Bakwan Jagung Corn Fritters 3.0/pc Crispy corn fritters Sate Kambing Lamb Satay 4.5/pc seasoned with garlic, Lamb skewers marinated in shallot and parsley [VG] candlenut, red onion and sweet soy sauce Sate Ayam Chicken Satay 4.0/pc Chicken skewers served with house-made peanut sauce and cucumber carrot pickles Tempe Mendoan Fried Battered 3.0/pc Tempeh Crispy battered tempeh served with chilli sweet soy [VG] Lumpia Sayur Vegetable Spring Rolls 3.0/pc Spring rolls filled with Salmon Bakar Bumbu Rujak Grilled 29.0 carrot, cabbage, mushroom Salmon in Tamarind, Chilli & Palm Sugar and vermicelli [VG] Atlantic salmon marinated in lemon, tamarind, chilli, palm sugar sauce and grilled inside banana leaf [VG] Suitable for Vegans [V] Suitable for Vegetarians We cannot guarantee that our food is free from traces of allergens such as nuts, shellfish, soy, chilli, and gluten. Please ask our Front of House staff for any dietary requirements. We apply a 10% surcharge on Sundays to allow penalty rate for our team members. SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Please allow ±15 to 20 minutes for preparation time Ayam Bakar Grilled Chicken Iga Sapi Bakar Grilled Beef Grilled half chicken. -
Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries -
Bab I Bakpia Jagung; Diversifikasi Olahan Pangan Sebagai Salah Satu Cara Memberdayakan Perempuan Di Kecamatan Pajangan Kabupaten Bantul
BAB I BAKPIA JAGUNG; DIVERSIFIKASI OLAHAN PANGAN SEBAGAI SALAH SATU CARA MEMBERDAYAKAN PEREMPUAN DI KECAMATAN PAJANGAN KABUPATEN BANTUL Sugiharyanto, Taat Wulandari (e-mail: [email protected]), Anik Widiastuti A. Analisis Situasi Sebagian besar rakyat Indonesia makanan utamanya beras. Tidak heran kita selama ini masih mengimpor karena produk dalam negeri kurang mencukupi. Sementara lahan untuk menanam beras makin sempit. Padi adalah sejenis tanaman yang perlu banyak tenaga untuk merawatnya. Belum lagi jumlah air yang dibutuhkan. Sudah saat kita mencoba melakukan variasi atas makanan pokok kita. Selain beras, kita bisa variasi dengan jagung, ketela, kentang atau mie. Sepertinya roti-rotian belum banyak penggemarnya. Di Indonesia, makanan pengganti beras amat banyak. Yang paling mudah ditanam dan dibudi-dayakan adalah singkong baik singkong rambat atau singkong kaspe. Di daerah pesisir selatan pulau Jawa sudah ada masyarakat yang dulu makanan utamanya adalah gaplek yang terbuat dari singkong. Singkong kaspe memang amat fleksibel. Jenis makanan yang terbuat dari singkong amat beraneka. Misalnya: thiwul, gaplek, gethuk, keripik dan berbagai makan kecil lain, seperti bakpia jagung. Kecamatan Pajangan berada di sebelah Barat dari Ibukota Kabupaten Bantul. Kecamatan Pajangan mempunyai luas daerah 3.324,7590 Ha. Desa di wilayah administratif Kecamatan Pajangan: Desa Sendangsari, Desa Guwosari, dan Desa Triwidadi. Wilayah Kecamatan Pajangan berbatasan dengan : Utara : Kecamatan Kasihan dan Sedayu; Timur : Kecamatan Bantul; Selatan : Kecamatan Pandak; dan Barat : Sungai Progo. 1 Wilayah Kecamatan Pajangan berada di daerah dataran rendah. Ibukota Kecamatan Pajangan berada di ketinggian 100 meter diatas permukaan laut. Lokasi Kecamatan Pajangan yang berada di dataran rendah di daerah tropis memberikan iklim yang tergolong panas. Suhu tertinggi yang pernah tercatat di Kecamatan Pajangan adalah 32ºC dan suhu terendah 23ºC. -
Juadah Kampung Menu
JUADAH KAMPUNG MENU COLD APPERTIZED, SALAD AND CONDIMENTS Assorted Sushi Gado Gado, Rojak Buah, Ulam-ulam Kampong, Selection of Ikan Masin, Tauhu Sumbat, Pulut Kuning dengan Serunding, Pegedil Daging, Acar Buah Acar Rampai, Tempe Goreng Pedas, Telur Masin, Ikan Rabus Goreng, Bendi dengan Sambal Belacan, Terong Bakar dengan Sambal Assorted Western Cold Cut Platter x 2 Assorted Chinese Cold Cut Platter Mixed Salad x 6, Plain Salad x 8, Mango Chutney, Budu, Sambal Belacan, Cencaluk, Spicy Tomato Chutney, Tempoyak, Keropok x 4 Jenis, Papadam x 2 Jenis. Selection of Malay Fruit Pickle (Jeruk), Selection of Western Pickle KERABU Kerabu Mangga Muda, Kerabu Kacang Botol, Kerabu Sotong, Kerabu Nasi, Kerabu Daging, Kerabu Tauge Kerabu Kacang Panjang, Kerabu Jantung Pisang, Kerabu Kaki Ayam, Kerabu Nenas Timun, Kerabu Perut, Kerabu Telur SIDINGS Dates B.B.Q. (DEEPFRIED) STATION Hard Shell Prawn, Tiger Prawn, Fresh Water Prawn, Crab, Mussel, Sotong, Kembong Fish, Pari(Stingray) Fish, Chicken Sathin, Chicken Wing, Chicken Liver, Chicken Kidney, Chicken Drumstick, Chicken Satay, Beef Satay, Beef Tenderloin, Sausages, Whole Lamb, Sweet Corn, Tau Fu Bakar Otak-Otak, Keropak Lekor, Ayam Percik Deep-fried Sweet Potatoes, Yam and Bananas OUT DOOR STALL Sup Gearbox / Sup Campur Nasi Bukhari Lok-Lok Lamb & Chicken with Lebanese Bread or Pita Bread Roti John (Rotate in Daily Menu) Murtabak with Kari Ayam (Rotate in Daily Menu) Roti Canai (Rotate in Daily Menu) Rojak Sotong Kangkung Assorted Dim Sum Air Syrup x 4 Ais Kacang/Cendol Ice Cream with Condiments -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Analisis Strategi Pemasaran Pada Restoran Bakmi Japos Cabang Bogor
ANALISIS STRATEGI PEMASARAN PADA RESTORAN BAKMI JAPOS CABANG BOGOR SKRIPSI MARLIA PRATIWI PROGRAM STUDI SOSIAL EKONOMI PETERNAKAN FAKULTAS PETERNAKAN INSTITUT PERTANIAN BOGOR 2008 RINGKASAN MARLIA PRATIWI. D34104056. 2008. Analisis Strategi Pemasaran pada Restoran Bakmi Japos Cabang Bogor. Skripsi. Program Studi Sosial Ekonomi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor. Pembimbing Utama : Ir. Asi H. Napitupulu, MSc. Pembimbing Anggota : Ir. Juniar Atmakusuma, MS Pergeseran pola konsumsi dan gaya hidup masyarakat perkotaan, terjadi peningkatan mobilitas fisik yang disebabkan oleh peningkatan aktivitas yang dilakukan di luar rumah. Kondisi ini membuat adanya peningkatan pada permintaan masyarakat terhadap makanan jadi. Jenis usaha yang terkait dengan penyediaan makanan adalah salah satunya melalui bisnis restoran. Bakmi Japos merupakan salah satu restoran yang muncul untuk memanfaatkan peluang pasar tersebut. Bakmi Japos telah memberikan alternatif sajian makanan yang sesuai dengan lidah masyarakat Indonesia serta turut memacu pertumbuhan restoran di Indonesia, khususnya di Kota Bogor. Tingkat persaingan diantara para pelaku usaha restoran semakin kompetitif. Persaingan tersebut menuntut Restoran Bakmi Japos Cabang Bogor perlu melakukan penyesuaian yang cepat dan terencana, sehingga diperlukan suatu perumusan strategi pemasaran yang tepat untuk menghadapi persaingan dengan restoran yang lain. Penelitian ini bertujuan 1) mengetahui bauran pemasaran jasa dan penilaian konsumen terhadap bauran pemasaran jasa yang selama ini diterapkan oleh Restoran Bakmi Japos Cabang Bogor, 2) mengetahui faktor-faktor dari lingkungan internal dan eksternal yang berpengaruh terhadap strategi pemasaran, dan 3) mengetahui alternatif strategi pemasaran yang tepat untuk Restoran Bakmi Japos Cabang Bogor agar dapat bersaing dengan para pesaingnya. Penelitian dilaksanakan selama satu bulan pada bulan 6 November s/d 6 Desember 2007 di Restoran Bakmi Japos Cabang Bogor, Jalan Otto Iskandardinata No. -
A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. Pacific Linguistics 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies -
Kamusbesarbahasaindonesia Hal 1001-End.Pdf
ornamental x otak-atik 1024 ornamental /ornaméntal/ a berhubungan osilasi n gerakan ke kiri dan ke kanan atau dng ornamen ke atas dan ke bawah; ayunan; getaran ornamentasi /ornaméntasi/ n perhiasan dng osilator n peranti yg menghasilkan arus memakai ornamen-ornamen gerak (spt generator frekuensi radio) ornitologi n ilmu pengetahuan tt burung- osilograf n 1 Lis alat yg mencatat aliran burung dan tekanan listrik yg berubah-ubah; ornitologis a berkenaan dng burung 2 Dok yg mencatat getaran atau naik orografi n cabang geografi fisik yg berhu- turunnya tekanan darah bungan dng gunung-gunung osilogram n Lis grafik yg dibuat oleh se- orografis a secara orografi buah osilograf 1orok n bayi osiloskop n Lis osilograf yg mencatat ge- 2orok, mengorok v mendengkur: dia ~ lombang-gelombang listrik secara visual karena terlalu lelah bekerja pd suatu layar 1orok-orok n Bot tanaman yg ditanam sbg osmium n Kim unsur logam (simbol OS) pupuk hijau, Crotalaria ferruginea yg sering ditemui dl kelompok logam 2orok-orok n titiran dibuat dr tempurung platina kelapa yg bunyinya menarik perhatian osmose n pencampuran dua macam barang ikan untuk datang berkumpul cair yg menembus sekatan (yg banyak 1orong-orong n lubang sumbu meriam pori-porinya) (bedil) kuno ostentasi /osténtasi/ n perbuatan memamer- 2orong-orong n anjing tanah kan secara berlebihan (tt kepandaian, ortodoks a 1 berpegang teguh pd peraturan kekayaan, dsb) agama; 2 kolot; berpandangan kuno osteologi /ostéologi/ n Anat cabang ilmu ortodoksi n ketaatan kpd peraturan agama anatomi yg khusus menyelidiki -
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.