The Existence of Culinary at Lomban Festival in Jepara: Comparative Study
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Komunikasi Simbol : Peci Dan Pancasila
KOMUNIKASI SIMBOL : PECI DAN PANCASILA Rama Kertamukti (Dosen Ilmu Komunikasi FISHUM UIN Sunan Kalijaga Yogyakarta) ABSTRACT The use of peci in the activities of the community in Indonesia is an equivalent form of the symbol of amity and simple. Amity and the simplicity of it is visible in the form of a caps which usually contains only one element of black color and the shape of a tube-like caps follow the head of its users. The use of caps or songkok in Indonesia has been regarded as the culture (Pancasila). Caps in Indonesia became a symbol of resistance in a simplicity pattern to form a balance in society concerned with the material. Black in a psychology color have stimuli the nature of human emotion strong and have expertise are defined although official or formal. Symbol- ism key of mental life typical human and exceeding tiers animal of economics. Basic needs will symbolization clear in humans serves continuously and is a process of fundamental the human mind. As users and interpreter of symbol, human sometimes irrational to think of as if there natural of a connection between a symbol with what symbolized. : Peci, Pancasila, Symbol, Society A. Pendahuluan khas cara berpakaian sebagian umat muslim Sejarah adalah pondasi masa sekarang, di Indonesia. Sebagai Penutup kepala, Peci ada- ketika membaca buku sejarah Indonesia pada lah sunnah nabi dan mereka meyakini bahwa masa pergerakan melawan penjajahan menggunakan penutup kepala berarti mereka imperialisme, banyak terlihat para pejuang mencintai nabinya. Mereka berpendapat ke- bangsa semisal Soekarno, Sutan Sjahrir, Moh. biasaan menelanjangi kepala, tanpa peci atau Hatta selalu menggunakan peci hitam yang surban adalah kebiasaan orang di luar Islam. -
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. -
Booklet Indonesian Culinary Week 2019
The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs -
Religious Specificities in the Early Sultanate of Banten
Religious Specificities in the Early Sultanate of Banten (Western Java, Indonesia) Gabriel Facal Abstract: This article examines the religious specificities of Banten during the early Islamizing of the region. The main characteristics of this process reside in a link between commerce and Muslim networks, a strong cosmopolitism, a variety of the Islam practices, the large number of brotherhoods’ followers and the popularity of esoteric practices. These specificities implicate that the Islamizing of the region was very progressive within period of time and the processes of conversion also generated inter-influence with local religious practices and cosmologies. As a consequence, the widespread assertion that Banten is a bastion of religious orthodoxy and the image the region suffers today as hosting bases of rigorist movements may be nuanced by the variety of the forms that Islam took through history. The dominant media- centered perspective also eludes the fact that cohabitation between religion and ritual initiation still composes the authority structure. This article aims to contribute to the knowledge of this phenomenon. Keywords: Islam, Banten, sultanate, initiation, commerce, cosmopolitism, brotherhoods. 1 Banten is well-known by historians to have been, during the Dutch colonial period at the XIXth century, a region where the observance of religious duties, like charity (zakat) and the pilgrimage to Mecca (hajj), was stronger than elsewhere in Java1. In the Indonesian popular vision, it is also considered to have been a stronghold against the Dutch occupation, and the Bantenese have the reputation to be rougher than their neighbors, that is the Sundanese. This image is mainly linked to the extended practice of local martial arts (penca) and invulnerability (debus) which are widespread and still transmitted in a number of Islamic boarding schools (pesantren). -
NO/TGL PAGI SIANG SORE 1 Tgl:1,11,21
Lampiran 4 Siklus Menu Siklus Makan Pasien 10+1 hari NO/TGL PAGI SIANG SORE 1 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Telur Ayam Bakar Kecap Lele bb Mangut Tgl:1,11,21 Ceplok/Terik Peyek Teri Nasi Gadon Daging Ayam Tempe Bacem Giling Ace Soun Buncis Sayur Asem Jakarta Tahu Isi Kukus Wortel (kc. Tanah, Sayur Bobor Bayam Baso Kuah kc.panjang, labu, Labu Tahu Kecap Wortel, daun tangkil) 2 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Telur Bola-bola Daging Rendang Ati Tgl:2,12,22 Dadar/Daging Giling Ayam/Ayam Teriyaki Sate Sosis (Sosis, Telur Rebus Capcay Sawi timun, tomat) Tahu Goreng Hijau, Sawi Putih, Pepes Tahu (Tahu dan Soto Ayam (Soun, Bunga Kol, Kemangi) kol, toge) Wortel, Sosis Sup (Buncis, wortel, Goreng kentang, kol) Tempe bb Santan 3 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Ayam Suwir bb Daging Semur Rolade Telur bb Tgl:3,13,23 Teriyaki Bakwan Teri Basah Saus Tumis Kacang Opor Tahu Ayam Goreng Panjang, Wortel Sup (oyong, soun, Tempe Kecap Baso Kuah wortel) Soto Bandung Tempe Goreng (lobak, soun, daging) 4 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Opor Ayam Pepes Ikan Kembung Daging Giling Tgl:4,14,24 Tumis Labu Ayam bb Ruak Fantasi Wortel Tahu Bacem Rolade Telur Udang Saus Sayur Asem Jakarta Tahu bb Kecap Tomat/ Abon (kc. Tanah, Sup Makaroni Tahu Kuah kc.panjang, labu, (wortel,buncis, Wortel, daun tangkil) makaroni) 5 Nasi/Tim/Bubur Nasi/Tim/Bubur Nasi/Tim/Bubur Ayam Suwir bb Ayam bb Kemangi Lele Goreng Tgl:5,15,25 Kecap Pepes Teri Daging bb kelem Kuah Soto Ayam bb Bali Tempe bb Kuning Telur Rebus Sayur Bening (bayam, Sayur Lodeh (labu, Kulit Pangsit labu, jagung pipil) kc. -
Paper Dolls Around the World Primary
Paper Dolls Around the World Learn about countries around the world with these multicultural paper dolls! You can make these worksheets into a game for your kids by having them guess the doll's nationality based on clues like the country's traditional clothing, food, flag, and capital city. Table of Contents Japan India Thailand China Iran Cambodia Indonesia Laos Malaysia Philippines Vietnam Korea Turkey Kenya Mexico Peru Norway Ireland Germany Scotland France Sweden Greece Spain Netherlands Italy Switzerland Paper Dolls Around the World: Asia I Color me and dress me up! Can you guess what country I am from? Flag Popular Food: Sushi Population: 127 Million Capital City: Tokyo Answer: Japan Answer: Copyright © 2009-2010 by Education.com More worksheets at www.education.com/worksheets Paper Dolls Around the World: Asia II Color me and dress me up! Can you guess what country I am from? Flag Popular Food: Naan(Bread) and Dahl(Lentils) Population: 1 Billion Capital City: New Delhi Answer: India Answer: Copyright © 2009-2010 by Education.com More worksheets at www.education.com/worksheets Paper Dolls Around the World: Asia III Color me and dress me up! Can you guess what country I am from? Flag Popular Food: Tom Yam Kung (Spicy and sour shrimp soup) Population: 63 Million Capital City: Bangkok Answer: Thailand Answer: Copyright © 2009-2010 by Education.com More worksheets at www.education.com/worksheets Paper Dolls Around the World: Asia IV Color me and dress me up! Can you guess what country I am from? Flag Popular Food: La mian (Hand-pulled -
Western Java, Indonesia)
Religious Specificities in the Early Sultanate of Banten (Western Java, Indonesia) Gabriel Facal Université de Provence, Marseille. Abstrak Artikel ini membahas kekhasan agama di Banten pada masa awal Islamisasi di wilayah tersebut. Karakteristik utama dari proses Islamisasi Banten terletak pada hubungan antara perdagangan dengan jaringan Muslim, kosmopolitanisme yang kuat, keragaman praktek keislaman, besarnya pengikut persaudaraan dan maraknya praktik esotoris. Kekhasan ini menunjukkan bahwa proses Islamisasi Banten sangat cepat dari sisi waktu dan perpindahan agama/konversi yang terjadi merupakan hasil dari proses saling mempengaruhi antara Islam, agama lokal, dan kosmologi. Akibatnya, muncul anggapan bahwa Banten merupakan benteng ortodoksi agama. Kesan yang muncul saat ini adalah bahwa Banten sebagai basis gerakan rigoris/radikal dipengaruhi oleh bentuk-bentuk keislaman yang tumbuh dalam sejarah. Dominasi pandangan media juga menampik kenyataan bahwa persandingan antara agama dan ritual masih membentuk struktur kekuasaan. Artikel ini bertujuan untuk berkontribusi dalam diskusi akademik terkait fenomena tersebut. Abstract The author examines the religious specifics of Banten during the early Islamizing of the region. The main characteristics of the process resided in a link between commerce and Muslim networks, a strong cosmopolitism, a variety of the Islam practices, the large number of brotherhood followers and the popularity of esoteric practices. These specificities indicated that the Islamizing of the region was very progressive within 16th century and the processes of conversion also generated inter-influence with local religious practices and cosmologies. As a consequence, the widespread assertion that Banten is a bastion of religious orthodoxy and the image the region suffers today as hosting bases of rigorist movements may be nuanced by the variety of the forms that Islam 91 Religious Specificities in the Early Sultanate of Banten (Western Java, Indonesia) took throughout history. -
The Islamic Traditions of Cirebon
the islamic traditions of cirebon Ibadat and adat among javanese muslims A. G. Muhaimin Department of Anthropology Division of Society and Environment Research School of Pacific and Asian Studies July 1995 Published by ANU E Press The Australian National University Canberra ACT 0200, Australia Email: [email protected] Web: http://epress.anu.edu.au National Library of Australia Cataloguing-in-Publication entry Muhaimin, Abdul Ghoffir. The Islamic traditions of Cirebon : ibadat and adat among Javanese muslims. Bibliography. ISBN 1 920942 30 0 (pbk.) ISBN 1 920942 31 9 (online) 1. Islam - Indonesia - Cirebon - Rituals. 2. Muslims - Indonesia - Cirebon. 3. Rites and ceremonies - Indonesia - Cirebon. I. Title. 297.5095982 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. Cover design by Teresa Prowse Printed by University Printing Services, ANU This edition © 2006 ANU E Press the islamic traditions of cirebon Ibadat and adat among javanese muslims Islam in Southeast Asia Series Theses at The Australian National University are assessed by external examiners and students are expected to take into account the advice of their examiners before they submit to the University Library the final versions of their theses. For this series, this final version of the thesis has been used as the basis for publication, taking into account other changes that the author may have decided to undertake. In some cases, a few minor editorial revisions have made to the work. The acknowledgements in each of these publications provide information on the supervisors of the thesis and those who contributed to its development. -
The Elements of Culture Values on Malay Traditional Food Wrapping: Ketupat
THE ELEMENTS OF CULTURE VALUES ON MALAY TRADITIONAL FOOD WRAPPING: KETUPAT MHD NOR OSMAN NIEOP!QFSBLVJUNFEVNZ DR. NORHASANDI MAT OPSIBT!QFSBLVJUNFEVNZ Dr. Mohd Khairul Azahari Abdul Rani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öDBOU BFTUIFUJDWBMVFTJOTIBQFT MJOFT QBUUFSOTBOEDPMPST,FUVQBUBMTPIBTEJòFSFOUTZNCPMJD NFBOJOHTBOEIBTCFDPNFCFMJFGTJOEBJMZMJGF5IFFòFDUPGNPEFSOQBDLBHJOHIBTIJU UIFUSBEJUJPOBOEUISFBUFOTUIFBSUPGXFBWJOHUIF,FUVQBU5IFSFGPSF BMUIPVHIXFBSFJO UIFNBJOTUSFBNPGEFWFMPQNFOUCVUXFNVTUQSFTFSWFUIFFMFNFOUTPGDVMUVSFWBMVFTPO .BMBZUSBEJUJPOBMGPPEXSBQQJOH ,FUVQBU ,FZXPSET,FUVQBU "SUPG8SBQQJOH 4ZNCPMJD.FBOJOH "FTUIFUJDT )FSJUBHF *EFOUJUZBOE$VMUVSF7BMVF 118 | IDEALOGY 2 t+VSOBM4FOJ#VEBZB Introduction LOPXMFEHF BCPVU UIF BSU JUT TZNCPMJD NFBOJOH BOE WBMVFTDPOUBJOFECFIJOEUIJTQSBDUJDFBTBDVMUVSFUIBUIBT "SU BDUJWJUJFT BNPOH DPNNVOJUJFT JO UIF -
S Hautuna TRADISI AMMONE PA'balle RAKI'
TRADISI AMMONE PA’BALLE RAKI’-RAKI’ DI KELURAHAN TAMARUNANG KECAMATAN SOMBA OPU KABUPATEN GOWA (Analisis Perbandingan antara Hukum Islam dan Adat Istiadat) Nurul Wardah Ningshi NS Universitas Islam Negeri Alauddin [email protected] Zulhas’ari Mustafa, S.Ag., M.Ag Universitas Islam Negeri Alauddin [email protected] Abstrak Artikel ini bertujuan untuk menarik suatu kesimpulan yang bersifat umum menuju ke pernyataan yang bersifat khusus. Jenis penelitian ini adalah kualitatif dengan menggunakan berbagai pendekatan, yaitu pendekatan antropologis, pendekatan yuridis, pendekatan sosiologis dan pendekatan normatif syar’i. Adapun sumber data penelitian ini adalah Tokoh Adat, Tokoh Masyarakat, Tokoh Agama, dan Masyarakat biasa. Selanjutnya metode pengumpulan data di lakukan dengan cara observasi, wawancara, dan dokumentasi. Hasil penelitian ini menunjukkan bahwa pelaksanaan Tradisi ammone pa’balle raki’-raki’ di kel. Tamarunang, kec. Somba Opu kab. gowa merupakan bentuk rasa syukur kepada sang pencipta Allah SWT, ritual yang melambangkan simbol kelancaran yang di percaya agar acara pernikahan maupun khitanan yang akan di laksanakan berjalan dengan baik tanpa gangguan apapun. Tradisi ini di lakukan di sungai dengan menghanyutkan sesaji-sesaji, masyarakat percaya apabila tidak melakukan Tradisi Ammone Pa’balle Raki’-Raki’ akan terjadi hal-hal yang tidak di inginkan, seperti kesurupan atau dalam bahasa Makassar Napattauki dan akan di terserang penyakit pada dirinya. Pandangam Hukum Islam terhadap tradisi ini telah melenceng dari syariat islam karena orang yang melakukannya adalah musyrik. Tradisi ini merupakan Adat istiadat kerena merupakan termasuk budaya atau aturan-aturan yang berusaha di terapkan dalam lingkungan masyarakat, tetapi cara pelaksanaannya adalah bentuk kesalahan masyarakat yang tidak menyadari bahwa itu bertentangan dengan hukum Islam. -
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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Advances in Social Science, Education and Humanities Research, volume 424 3rd International Conference on Language, Literature, Culture, and Education (ICOLLITE 2019) Knowledge Preservation of Various Types of Braid: Indigenous Knowledge of Minangkabau Riya Fatmawati, Habiburrahman Information, Library and Archival Study Program Universitas Negeri Padang Padang, Indonesia [email protected] Abstract—This paper aims to describe the various types of However, basically braiding seems easy to do, although in the braid in Padang Pariaman in terms of the artificial value and process of making this braid requires quite high skills, so not implicit knowledge contained in the braid. The objective to be everyone can do it. achieved in this paper is to increase community knowledge on the Braid is a work that is formed from the folds and types of braid in Padang Pariaman Regency and the values overlapping the material into one. According to Graha (2009) contained. The method used is ethnographic which results in the form of verbal descriptions from the informants who master and weaving is an activity of braiding material in the form of a understand something through the process of acculturation which ribbon so that it becomes a single unit and reinforces one is not just knowing but also living. Besides, they are still classified another. There are two basic techniques of weaving that are as involved in the activities being studied. Data collection suitable for the type of braid, namely tightly braid and tenuous techniques were carried out by observation, field notes, interviews braid techniques. In the technique of tightly braid there are and documentation.