2020 Festive Season – 31

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ENJOY OUR BEAUTIFUL BEACH AND SUNSET AT 6PM IDR 3.750 PER PERSON include aperitive and sparkling wine for toast // DEC 31 HAPPY NEW YEAR on this new year eve we prepare special indonesian infused set menu form our culinary team. the grandeur of 2021 opening celebration will be completed with apperitive and sparkling wine for toast. Price listed in subject to 10% service charge and 11% government tax #EXPERIENCEKARMA #SEASONOFKARMA IDR 3.750 PER PERSON include aperitive and sparkling wine for toast AMUSE BOUCHE Rock Lobster Ceviche balinese spiced, kaffir lime, coconut milk, coral crackers FIRST COURSE Volcano Salt Cured Tuna Loin passionfruit sago, torch ginger flower, pink peppercorns, sea grapes, kemangi SECOND COURSE Ayam Cemani Agnolotti pickled mustard seeds, black truffles, kulit cracklings, burnt candlenut foam, sage jus FISH COURSE Red Grouper Filet jamu kunyit steamed, chili prawn dumplings, sawi hijau & snow peas MAIN COURSE Australian Rack of Lamb ghee carrot puree, petai, fermented black garlic jus DESSERT Decadent Chocolate & Coconut Mousse kopi luwak sponge, cookie crumble, cacao nib syrup, roasted banana ice cream Price listed in subject to 10% service charge and 11% government tax ENJOY OUR BEAUTIFUL BEACH AND SUNSET AT 6PM IDR 495++ PER PERSON include aperitive and sparkling wine for toast // DEC 31 HAPPY NEW YEAR on this new year eve we prepare special indonesian infused set menu form our culinary team. the grandeur of 2021 opening celebration will be completed with sparkling wine for toast. Price listed in subject to 10% service charge and 11% government tax #EXPERIENCEKARMA #SEASONOFKARMA IDR 495++ PER PERSON include aperitive and sparkling wine for toast NEW YEARS EVE NASI TUMPENG (Celebration of the archipelago interpreted through cuisine) Jatiluwih Organic Red Rice Grilled AUS Lamb Chops, kluwek tamarind glaze, archipelago spice dukkah - Java Wagyu Beef Rendang, Sumatran spiced curry, coconut milk, candlenut - Sumatra Javanese Quail, charcoal grilled, taliwang bumbu - Lombok Bebek Tangkap, aceh crispy duck, special bumbu, pandan, Sumatra Pepes Barramundi, Balinese red bumbu, tomato, kemangi - Bali Jumbo Prawns Rica Rica, sauteed spicy Manadonese tomato Sulawesi Maluku Salad, long beans, raw coconut, smoked mackerel, red chili lemo dressing - Maluku Octopus Satay, Borneo red chili pink peppercorn glaze - Borneo Fried peanuts, tempeh goreng, egg balado, jagung perkedel, mixed sambals and krupuk Price listed in subject to 10% service charge and 11% government tax.

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Peran Blogger Lampung Dalam Promosi Dan Informasi Produk Kopi Organik Lampung Barat
SNPPM-2 (Seminar Nasional Penelitian dan Pengabdian kepada Masyarakat) Tahun 2020 ISBN 978-623-90328-5-2 Artikel Hasil Pengabdian kepada Masyarakat PERAN BLOGGER LAMPUNG DALAM PROMOSI DAN INFORMASI PRODUK KOPI ORGANIK LAMPUNG BARAT Rasuane Noor1*, Satrio Budi Wibowo2 1Pendidikan Biologi FKIP Universitas Muhammadiyah Metro, Metro, Indonesia 2Bimbingan dan Konseling FKIP Universitas Muhammadiyah Metro, Metro, Indonesia Jl.KI Hajardewantara No. 116 Iring Mulyo, Metro Timur, Kota Metro Indonesia 34111 E-mail: [email protected]* ABSTRAK Tingginya penetrasi ponsel dan internet di Indonesia satu dekade terakhir membuka peluang bisnis baru di Indonesia. Hadirnya market place dan ecommerce juga kian memperluas market pebisnis, salah satunya wirausaha. Cara masyarakat berbelanja perlahan mulai bergeser dari keluar masuk toko fisik (luring) menjadi keluar masuk toko maya (daring). Dengan perkembangan era digital promosi suatu produk dapat memanfaatkan sosial media sehingga dalam promosi menjadi lebih cepat dikenal oleh konsumen. Sosial media merupakan salah satu peluang usa ha besar, teknik dengan menggunakan blogger, sangat bermanfaat untuk memasarkan suatu produk karena aksesnya lebih cepat dan efektif dalam pemasaran. Disinilah peran utama dalam blogger, oleh karena itu komunitas blogger juga sangat penting dalam meningkatkan promosi dan informasi produk kopi organik. sehingga kita juga bisa memanfaatkan komunitas blogger untuk menulis artikelnya dalam promosi kopi organik itu sendiri. Metode Kegiatan pengabdian yang dilakukan dengan 3 tahap pertama Produksi dan usaha kopi organik oleh KWT, Pembuatan akun dunia sosial produk kopi kopi organik, Pemasaran via online dengan mitra Komunitas Tapis Blogger. Kelompok Wanita Tani (KWT) Mekarsari Desa Srimenanti dan industri rumahan Sinaunung memproduksi kopi bubuk dengan bermacam varian dari kopi bubuk organik rabusta, kopi luwak, kopi petik merah olah basah, kopi jahe, kopi lanang, kopi kawa daun gula semut, kopi pinang muda.
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Effect of Sago Consumption on Ncds Clinical Sign Among Who Consuming
Journal of Food and Nutrition Case Report Open Access Effect of sago consumption on NCDs clinical sign among who consuming sago in Kepulauan Meranti District, Riau Province, Indonesia Syartiwidya1,2, Drajat Martianto2, Ikeu Taziha2, Ahmad Sulaeman2,*, Rimbawan2 1Food Security Agency Riau Province, Pekanbaru, 28143 2Departement of Community Nutrition, Human Ecology Faculty Bogor Agricultural University, Bogor 16880 *Corresponding author: Ahmad Syartiwidya, Departement of Community Nutrition, Human Ecology Faculty Bogor Agricultural University, Bogor 16880; E-mail: [email protected] Received Date: March 20, 2019 Accepted Date: April 04, 2019 Published Date: April 08, 2019 Citation: Syartiwidya (2019) Effect of sago consumption on NCDs clinical sign among who consuming sago in Kepulauan Meranti District, Riau Province, Indonesia. J Food Nutr 5: 1-11. Abstract Objectives: The objective of this study was to identify the effect of sago consumption on NCDs clinical sign among consuming sago in Kepulauan Meranti District, Riau Province. Design: A cross-sectional study with selected purposively Setting: The study was carried out in Kepulauan Meranti District, Riau Province, Indonesia Subjects: One hundred and eighty-one subjects consuming sago. Outcome measures: A questionnaire; Socio-demographic, lifestyle, family history of DM, and direct measurement; anthropometry, random capillary blood glucose (RCBG), cholesterol, systolic and diastolic blood pressure (SBP&DBP), and waist circumference (WC). Results: The majority of subjects rarely and often consuming sago had RCBG categorized as RCBG <140 mm/dL (91.2%) with 65.2% normal body mass index (BMI). Socio-demographic, lifestyle (smoking and physical activity), family history of DM and clinical signs (cholesterol, SBP, DBP, and WC)were not significantly different for subjects in the RCBG<140 mm/dL group between those rare and often consuming sago.
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Eau Zone Dinner Menu
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Kopi Luwak Coffee
KOPI LUWAK KOPI LUWAK “THE WORLD’S MOST EXPENSIVE COFFEE” “THE WORLD’S MOST EXPENSIVE COFFEE” An Asian palm civet eating the red berries of an Indonesian coffee plant. An Asian palm civet eating the red berries of an Indonesian coffee plant. Most expensive coffee in the world? Maybe. Kopi Luwak, or Civet Coffee, is really expensive. Most expensive coffee in the world? Maybe. Kopi Luwak, or Civet Coffee, is really expensive. We’re talking $60 for 4 ounces, or in some Indonesian coffee shops, $10 per cup. It is We’re talking $60 for 4 ounces, or in some Indonesian coffee shops, $10 per cup. It is undoubtedly a very rare cup of coffee. undoubtedly a very rare cup of coffee. Tasting notes: vegetabley, tea-like and earthy Tasting notes: vegetabley, tea-like and earthy *We sourced these beans from a small coffee farmer in Bali, Indonesia *We sourced these beans from a small coffee farmer in Bali, Indonesia and the roasting is done here in the states. and the roasting is done here in the states. So, what is Kopi Luwak? So, what is Kopi Luwak? Coffee beans are actually seeds found in the pit of cherry-sized fruits on the coffee plant. Coffee beans are actually seeds found in the pit of cherry-sized fruits on the coffee plant. Before coffee beans are ready to be sold to the consumer, they are separated from the flesh of Before coffee beans are ready to be sold to the consumer, they are separated from the flesh of the fruit, fermented, and roasted.
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Preparation of Ice Cream Blended with Cocoa and Sago Powder
The Pharma Innovation Journal 2017; 6(9): 05-08 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating 2017: 5.03 Preparation of ice cream blended with Cocoa and Sago TPI 2017; 6(9): 05-08 © 2017 TPI powder www.thepharmajournal.com Received: 04-07-2017 Accepted: 05-08-2017 Vipin Kumar Verma and Shanker Suwan Singh Vipin Kumar Verma M.Sc. (Dairy Tech) Student, Abstract Warner College of Dairy Ice cream coca powder is one of the most popular dessert options all over the globe liked by people of all Technology, SHUATS, Naini, age groups. Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important Allahabad, (UP), India commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, Shanker Suwan Singh whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics in ice Assistant Professor, Warner cream. The obtained ice cream made from coca and sago powder is effective in thickness and stability College of Dairy Technology, quality. The role of sago powder was as astabilizer. A combination of coca and sago powder was used SHUATS, Naini, Allahabad, (UP), India ratio (1.5:2), (1.5:3), (1.5:4) for different treatment i.e. for the combination was effective in ice cream without affecting the physic-chemical analysis and sensory of formed ice cream. The microbiological analysis was performed to study the consumption quality of the manufactured ice cream.
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Welcome to the Heaven of Specialty Coffee
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Tugu-Kunstkring-Pale
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A La Carte Menu Booklet.Cdr
TOUR OF INDIA TASTING MENU Let us take you on a culinary tour of our vast subcontinent, where flavours, spices and styles of cooking vary widely from region to region, from the rich tomato and lamb-based dishes of the North and East to the coconut milk and mustard seed infused seafood of the South. Let us transport you with a selection of tasting dishes from every corner of the Subcontinent. Indian Street Chat Wheat puff-pastry stuffed with spiced sweetcorn and tamarind chutney Spiced mixed lentils Vada with tomato and basil shorba Piper-Heidsieck Brut Champagne 100ml Tikki Sago crust with spiced purple potato, carrot mash and citrus confit Dashwood Pinot Gris, Marlborough, New Zealand 75ml Rabbit Varuval Wild rabbit with curry leaves and peppercorns, served with crispy rice pancake Pulpo Albariño Pagos del Rey from Rías Baixas, Spain 75ml Dhuva Machli Tandoori grilled monkfish with black salt, raw mango crab salad, caviar, smoked with cedar wood Gewürtztraminer Alsace, Portrait Range Domaine Zinck from France 75ml Kuchi Ice Lemon & Orange blossom Lucknowi Duck Free Range duck breast with caramelised onion, tomato, saffron, cream and cashews Accompaniments Aloo jeera, Tomato pappu, Coconut rice and speciality Indian breads Callia Selected Malbec San Juan, Argentina 150ml Mousse White chocolate mousse with coconut bafti Garonnelles Sauterns Lucien Lurton et Fils, France 35ml Tasting menu £55 per person Vegetarian option £45 per person Wine flight £25 per person Our tasting menu is available for two or more people. Full allergens list available, please ask waiting staff for a copy. A 12.5% discretionary service charge will be added to your bill.
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Pinisi Discretion Review Volume 3, Issue 1, September, 2019 Page. 39- 46 ISSN (Print): 2580-1309 and ISSN (Online): 2580-1317 Analysis of Sales Level Through the Cost of Promotion in Gas 15 Coffee and Friends Ciputat Restaurant in Tangerang Selatan City Juhaeri1, Paeno2, Udin Ahidin3, Kautsarzafira4 1.2,3,4 Universitas Pamulang E-mail: [email protected] (Received: February-2019; Reviewed: April-2019; Accepted: Juni-2019; Avalaibel Online: July-2019; Published: September-2019) This is an open access article distributed under the Creative Commons Attribution License CC-BY-NC-4.0 ©2019 by author (https://creativecommons.org/licenses/by-nc/4.0/) ABSTRACT Responding to intense competition, companies must have a competitive strategy. No matter how good a product is if consumers are not notified, then the product will not be purchased by consumers. The main purpose of this study was to determine the costs incurred, to determine sales, and to determine the effect of promotional costs on sales at Gas15 Coffee And Friend Restaurant in Ciputat, South Tangerang City. The research method used in this research is a quantitative descriptive and quantitative associative approach with the verification approach. The method of collection is by observing, studying documentation and studying literature. The analytical method used is the Simple Linear Regression Test, Product Moment Correlation Test, Determination Test, and Hypothesis Test (t-test). The data is then processed using the Statistical Social Science (SPSS) version 23.00. The results of this study indicate that the promotion costs incurred during the past five years have increased. Sales over the past five years have fluctuated.
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Morning Coffee in the Clouds
MORNING COFFEE IN THE CLOUDS Arrival daily from 7 am to 9 am Minimum Spend AED 100 per person Tables upon availability SIGNATURE COFFEE Kopi Luwak 120 The world’s most premium coffee - 100% Wild Kopi Luwak from Indonesia. Smooth, balanced, rich flavour and complex aroma, nutty with notes of caramel. You can enjoy it on classic Italian way as an espresso, cappuccino or with warm milk on the side. Kopi Luwak Martini 140 Elegant mocktail made with our signature infusion of Kopi Luwak beans, Vanilla sticks from Madagascar, premium Brazilian oranges and sugar cane syrup. Best way to start your day on the top of the World. Kopi Luwak Gold Cappuccino 160 Our signature Gold Cappuccino with 24-karat gold flakes. Magnificent coffee drink in the World’s highest Restaurant & Lounge will be one of the most unique experiences of your life. Mini Dessert Platter 80 Cheesecake, vanilla scone, chocolate scone, madeleines, pate de fruit. All prices are in AED and are inclusive of %10 Municipality Fee and %10 Service Charge. VAT of %5 has been added to the net value of the mentioned prices. REFRESHMENTS Red Sand 45 Red of Arabia tea with the hint of ginger blended with yuzu and Caribbean orange. Afternoon Delight 45 Happy hour tea blended with fresh fennel, peach, fresh pineapple and passion fruit caviar. Miraculous Mandarin 45 Miraculous Mandarin iced tea with spiced ginger and pear Tropical Smile 45 Fresh passion fruit and mango layered with coconut flavored cream. High Berry 45 Pink Flamingo tea blended with black currant, cranberry and elderflowers.
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Indonesian Staple Food in Nusa Gastronomy
INDONESIA STAPLE FOOD Sago mainly grows in east regions of Indonesia. It has been the most popular staple food for people in Papua, Halmahera, and Maluku. History shows in the relief of Borobudur temple that sago was the main staple food in Java during Majapahit kingdom. It is a proof the centuries ago, sago was grown all over the archipelago. SAGO Sago usually made into flour and then cooked as papeda or sago porridge. It is also cooked as sago bread and served with soup. Sago is a better choice of flour since it is gluten free. For those who has celiac disease or for special needs children, eating sago is the best option. Sorghum is probably the oldest grains consume in Indonesia. It is grow all over the island of Java, Bali and Sulawesi and Nusa Tenggara. The proof that people in Java has been consume sorghum is carved in few of Borobudur temple relief. Sorghum is very strong plant. It can grows in a SORGHUM very marginal arid land but also survive during wet days. Compare to rice, cassava and corn, sorghum has a highest level of protein. It is also has a high nutrients such as calcium, iron and vitamin B1. To add more to the positive value of sorghum, it is also gluten free. Picture courtesy Maria Loretha Tubers is the first staple food consumed in Indonesia. It is also told many times in the relief of Borobudur temple. Indonesia has so many variety of tuber. From the common one like like cassava, taro, sweet potato to deluga, the rarest tuber in the world that only grows in the island of Sangihe, North TUBERS Sulawesi.
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A Review of the Malaysia's Heritage Delicacy Alongside with The
Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
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