DOCSLIB.ORG

A Cultural Framework of Lifestyle: Lived Meanings of Women’S Everyday Consumption

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Cultural Framework of Lifestyle: Lived Meanings of Women’S Everyday Consumption A Cultural Framework of Lifestyle: Lived Meanings of Women’s Everyday Consumption Haslinda Hashim (BSc, MBA) Thesis submitted to Lancaster University for the degree of Doctor of Philosophy (PhD) December 2010 ProQuest Number: 11003597 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a com plete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 11003597 Published by ProQuest LLC(2018). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States C ode Microform Edition © ProQuest LLC. ProQuest LLC. 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106- 1346 Declaration This thesis is the author’s own work and has not been submitted substantially the same form for the award of a higher degree elsewhere. CONTENTS Acknowledgements ..................................................................................................................... 7 A bstract......................................................................................................................................... 9 Chapter 1: Background of the study .....................................................................................11 1.0 Introduction ........................................................................................................................11 2.0 Overview of the consumer lifestyle research .................................................................12 3.0 Research question and objectives ....................................................................................14 4.0 Research Design................................................................................................................15 5.0 Structure of the thesis.......................................................................................................15 Chapter 2: Making Sense of Lifestyle .................................................................................. 20 2.0 Introduction ....................................................................................................................... 20 2.1 Overview of the Lifestyle Concept ................................................................................21 2.2 Lifestyle in the Wider Socio-Cultural Context .............................................................22 2.3 Lifestyle as Lived Culture .............................................................................................. 30 2.4 Lifestyle, Self-Identity and Consumer Culture .............................................................35 2.4.1 Existential Life Themes/Life Goals and Lifestyle ................................................ 41 2.5 Lifestyle and Consumer Culture: Beyond Purchasing Object ....................................44 2.6 Summary ............................................................................................................................51 Chapter 3: Cultural Approaches in Consumer Research............................................... 52 3.0 Introduction ....................................................................................................................... 52 3.1 Cultural Conception in Consumer Research ................................................................. 53 3.2 Etic Approaches of Cultural Consumer Research ........................................................ 55 3.2.1 Etic Approaches to Lifestyle Analysis in Consumer Research ...........................57 3.2.2 Review of the Etic Approaches in Consumer Research ...................................... 60 3.3 Emic Approaches of Cultural Consumer Research ......................................................66 3.3.1 Cultural Framework as Meaning Systems for understanding Lifestyle ............. 73 3.3.2 Gendered Consumption Meanings and Lifestyle ................................................. 77 3.3.3 Gendered Self: The Caring framework .................................................................. 80 3.4 Summary........................................................................................................................... 88 Chapter 4: (Malay) Women’s Local Cultural Framework .............................................89 4.0 Introduction .......................................................................................................................90 4.1 Malaysia-An Overview ...................................................................................................90 4.3 Malaysian Modernization and Gender ..........................................................................93 4.4 Islam and Adat in Malaysia .......................................................................................... 103 4.4.1 (Malay) Women and Bilateralism Framework of Adat ....................................107 4.5 Islamic Modernity and Gender in Contemporary Malaysia ..................................... 116 3 4.5.1 Negotiating Islamic Modernity .............................................................................. 122 4.5.2 Seeking knowledge ................................................................................................. 124 4.5.3 Veiling .......................................................................................................................125 4.5.4 Religious Practice as Cultivating Piety (Submission to God) ........................... 128 4.6 Summary .......................................................................................................................... 132 C hapter 5: Methodology ........................................................................................................ 134 5.0 Introduction ......................................................................................................................134 5.1 Philosophical and Theoretical Paradigm ..................................................................... 135 5.2 Discussion of Epistemology, Ontology and Theoretical Perspective ......................139 5.2.1 Interpretation and Role of the Researcher ............................................................ 143 5.3 Methodology: Phenomenology .....................................................................................146 5.3.1 Existential Phenomenology ....................................................................................150 5.3.2 Employing Existential Phenomenology................................................................151 5.4 Sample Selection .............................................................................................................156 5.4 Phenomenological Interview ........................................................................................ 159 5.5 Data Analysis and Interpretation ...................................................................................160 5.6 Summary .......................................................................................................................... 163 Chapter 6: Lived Cultures of Lifestyle: Meanings of Malay Women Everyday Consumption ............................................................................................................................ 164 6.0 Introduction ..................................................................................................................... 165 6.1 Nine Lifestories ...............................................................................................................165 6.1.1 Riza’s LifeWorld -The Hands on Lifestyle ..........................................................165 6.1.2 Nurin’s LifeWorld-The Idealistic Lifestyle .........................................................173 6.1.3 Asyikin’s LifeWorld-The Pragmatic Lifestyle ....................................................178 6.1.4 Ramlah’s LifeWorld-The Prudent Lifestyle .........................................................185 6.1.5 Siti’s LifeWorld-The Climber Lifestyle ............................................................... 193 6.1.6 Rima’s Lifeworld-The Entrepreneur Lifestyle ....................................................199 6.1.7 Salmi’s Lifeworld-The Survivor Lifestyle .......................................................... 206 6.1.8 Mumi’s Lifeworld-The Easy Going Lifestyle .....................................................214 6.1.9 Bibah’s LifeWorld-The Devoted Lifestyle ......................................................... 224 6.2 Summary ......................................................................................................................... 229 Chapter 7: Living Melodies of Life: Emergent Life Themes/Life Goals ................... 230 7.0 Introduction .....................................................................................................................230 7.1 Life Theme/Life Goal 1: Being a Mother/Being a Career Woman .........................231 7.2 Life Theme/Life Goal 2: Being a Progressive Co-Breadwinner/Not Being a 240 Progressive Co-Breadwinner .............................................................................................. 240 7.3 Life Theme/Life Goal 3: Harmonious Being/Disharmonious Being ..................... 248 7.4 Life Theme/Life Goal 4: Being in Control /Being out of Control ...........................252
Load more

Recommended publications
  • Analize of Additional Food in Children Snacks of Elementary School in Tangerang Selatan ISBN: 978-602-6309-44-2
    Proceeding The 1st International Conference on Social Sciences University of Muhammadiyah Jakarta, Indonesia, 1–2 November 2017 Toward Community, Environmental, and Sustainable Development Apri Utami Parta Santi & Azmi al Bahij: Analize of Additional Food in Children Snacks of Elementary School in Tangerang Selatan ISBN: 978-602-6309-44-2 ANALIZE OF ADDITIONAL FOOD IN CHILDREN SNACKS OF ELEMENTARY SCHOOL IN TANGERANG SELATAN Apri Utami Parta Santi & Azmi al Bahij University of Muhammadiyah Jakarta, Indonesia [email protected] Abstract This study aimed to analyze the content of borax in snacks in elementary school. This research used survey method and laboratory approach. The snacks sampled in this research were obtained directly from the sellers in School. Sampling was done randomly. Each sample was analyzed by using simple borax test kit. Furthermore, the data is reinforced by LABKESDA Laboratory Tangerang. The data were also obtained from interviews with sellers and schools. The results showed that from 19 schools, 16 of them contained borax positively, only three schools were contained borax negatifely. From the results of Laboratory analysis on 98 food samples, 58 (59.79%) positively contained borax and 39 (40.21) did not contain borax. The interviews concluded that sellers are free to sell at school without any prohibition or supervision from the school and related offices. This is because traders sell outside the school fence. Keywords: borax, food, children snack, healty food INTRODUCTION ood safety is a problem that must be considered because it can affect health, both for children and adults. School age is a period of growth and development of children into adolescence, so the intake of nutrients with attention to food safety consumed is very important to notice, F including snacks (Paratmanitya, 2016).
    [Show full text]
  • Indonesian Journal of Human Nutrition, Juni 2018, Vol
    1 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 OPEN ACCESS Indonesian Journal of Human Nutrition P-ISSN 2442-6636 E-ISSN 2355-3987 www.ijhn.ub.ac.id Artikel Hasil Penelitian Kadar Lemak Jajanan Mahasiswa Fakultas Kedokteran Universitas Brawijaya Harun Al Rasyid1*, Sony Agung Santoso2, Mita Permatasari Araminta3 1 Departemen Ilmu Kesehatan Masyarakat dan Kedokteran Pencegahan Fakultas Kedokteran Universitas Brawijaya 2 Departemen Biokimia-Biomolekuler Fakultas Kedokteran Universitas Brawijaya 3 Program Studi Sarjana Kedokteran Fakultas Kedokteran Universitas Brawijaya *Alamat korespondensi: [email protected] Diterima: Maret 2018 Direview: April 2018 Dimuat: Juni 2018 Abstrak Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Mahasiswa termasuk kelompok yang sering mengonsumsi jajanan. Konsumsi jajanan dengan kadar lemak tinggi dapat meningkatkan risiko penyakit tidak menular seperti hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak total pada jajanan yang sering dikonsumsi oleh mahasiswa Fakultas Kedokteran Universitas Brawijaya. Penelitian potong lintang ini dilakukan dengan mengumpulkan 32 sampel jajanan yang dipilih dengan non random sampling. Sampel jajanan ini terdiri dari delapan kelompok yaitu kentang goreng, weci, batagor, siomay, taiwan street snacks, roti bakar, batagor, cilok dan jasuke. Kadar lemak total pada jajanan diukur menggunakan metode proksimat. Hasil uji one way ANOVA menunjukkan ada perbedaan yang bermakna pada delapan kelompok jajanan yang diteliti (p < 0,001). Rerata kadar lemak total tertinggi ditemukan pada kelompok kentang goreng (7,97 g dalam 100 g makanan) dan terendah pada cilok (0,27 g dalam 100 g makanan). Kadar lemak total pada kentang goreng tidak berbeda dengan batagor, weci, dan taiwan street snacks.
    [Show full text]
  • Pedoman Kriteria Cemaran Pada Pangan Siap Saji Dan Pangan
    PEDOMAN KRITERIA CEMARAN PADA PANGAN SIAP SAJI DAN PANGAN INDUSTRI RUMAH TANGGA DIREKTORAT STANDARDISASI PRODUK PANGAN DEPUTI BIDANG PENGAWASAN KEAMANAN PANGAN DAN BAHAN BERBAHAYA BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA 2012 Pedoman Kriteria Cemaran pada Pangan Siap Saji dan Pangan Industri Rumah Tangga Jakarta : Direktorat SPP, Deputi III, Badan POM RI, 2012 34 hlm : 15 cm x 21 cm PEDOMAN KRITERIA CEMARAN PADA PANGAN SIAP SAJI DAN PANGAN INDUSTRI RUMAH TANGGA ISBN 978-602-3665-11-2 Hak cipta dilindungi undang-undang. Dilarang mengutip atau memperbanyak sebagian atau seluruh isi buku dalam bentuk elektronik, mekanik, fotokopi, rekaman atau cara apapun tanpa izin tertulis sebelumnya dari Badan POM RI. DIREKTORAT STANDARDISASI PRODUK PANGAN DEPUTI BIDANG PENGAWASAN KEAMANAN PANGAN DAN BAHAN BERBAHAYA Diterbitkan oleh Direktorat Standardisasi Produk Pangan, Deputi Bidang Pengawasan BADAN PENGAWAS OBAT DAN MAKANAN Keamanan Pangan dan Bahan Berbahaya, Badan Pengawas Obat dan Makanan RI, Jl. Percetakan Negara No. 23, Jakarta Pusat – 10560. Telepon (62-21) 42875584, REPUBLIK INDONESIA Faksimile (62-21) 42875780, E-mail: [email protected] 2012 TIM PENYUSUN PENGARAH Pedoman Kriteria Cemaran pada Pangan Siap Saji dan DR. Roy A. Sparringa, M.App, Sc. Ir. Tetty H. Sihombing, MP Pangan Industri Rumah Tangga KATA SAMBUTAN KETUA Makanan yang bergizi saja tidak cukup untuk membentuk generasi penerus Ir. Gasilan bangsa yang sehat dan cerdas. Keamanan dari pangan yang dikonsumsi juga perlu diperhatikan karena dampak dari pangan yang tercemar dapat mengakibatkan SEKRETARIS berbagai kerugian seperti food borne diseases, penyebaran penyakit menular, keracunan, dan lain-lain. Pratiwi Yuniarti M., STP Berkembangnya berbagai aneka Pangan Jajanan Anak Sekolah (PJAS) NARA SUMBER dapat meliputi Pangan Siap Saji (PSS) dan Pangan Industri Rumah Tangga (PIRT).
    [Show full text]
  • Addition of Mackerel Fish Head Flavor Powder to Cilok's Preference Level
    Asian Journal of Fisheries and Aquatic Research 9(1): 16-24, 2020; Article no.AJFAR.60650 ISSN: 2582-3760 Addition of Mackerel Fish Head Flavor Powder to Cilok's Preference Level Suci Utami Nur Azizah1*, Junianto1, Iis Rostini1 and Rusky Intan Pratama1 1Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AJFAR/2020/v9i130150 Editor(s): (1) Dr. Matheus Ramalho de Lima, Federal University of Southern Bahia, Brazil. Reviewers: (1) N. S. Sampath Kumar, Vignan's Foundation for Science, Technology and Research (Deemed to be University), India. (2) Fidel Ulín-Montejo, Universidad Juárez Autónoma de Tabasco, Mexico. Complete Peer review History: http://www.sdiarticle4.com/review-history/60650 Received 27 June 2020 Accepted 02 September 2020 Original Research Article Published 11 September 2020 ABSTRACT This research aims to determine the appropriate level of the addition of mackerel fish head flavor powder to obtain the cilok most preferred by panelists. This research was conducted from September to December 2019 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental with 4 treatment levels of adding mackerel fish head flavor powder that is 0%, 5%, 6%, and 7% of the amount of tapioca flour and wheat flour used. The parameters observed were the level of preference for appearance, aroma, texture, and taste of cilok. Based on the research results it can be concluded that the most preferred cilok was obtained from the treatment of adding mackerel fish head flavor powder as much as 6%.
    [Show full text]
  • Deteksi Bakteri Patogen Pada Pangan Jajanan Cilok Pedagang Kaki Lima Untuk Meningkatkan Keamanan Pangan Di Kota Yogyakarta
    Deteksi Bakteri Patogen pada Pangan Jajanan Cilok Pedagang Kaki Lima untuk Meningkatkan Keamanan Pangan di Kota Yogyakarta Skripsi Sebagai Salah Satu Syarat Untuk Memperoleh Gelar Sarjana Sains (S.Si) Pada Program Studi Biologi, Fakultas Bioteknologi Universitas Kristen Duta Wacana ©UKDWVirgin Kindangen 31150014 Program Studi Bioteknologi Fakultas Bioteknologi Universitas Kristen Duta Wacana Yogyakarta 2019 ii ©UKDW iii ©UKDW iv ©UKDW v KATA PENGANTAR Segala Puji dan Syukur kepada Tuhan Yang Maha Esa yang telah memberikan berkat dan karunia-Nya pada penulis, sehingga Skripsi ini dapat terselesaikan dengan baik. Skripsi ini merupakan syarat akademis untuk menyelesaikan jenjang perkuliahan program strata 1 (S-1) di Fakultas Bioteknologi Universitas Kristen Duta Wacana. Skripsi berjudul “Deteksi Bakteri Patogen pada Pangan Jajanan Cilok Pedagang Kaki Lima untuk Meningkatkan Keamanan Pangan di Kota Yogyakarta” ini disusun untuk memenuhi sebagai syarat mencapai derajat Sarjana Sains program studi Biologi pada Fakultas Bioteknologi Universitas Kristen Duta Wacana. Penulis menyadari kelemahan serta keterbatasan yang ada sehingga dalam menyelesaikan skripsi ini memperoleh bantuan dari berbagi pihak, dalam kesempatan ini penulis menyampaikan ucapan terimakasih kepada : 1. Tuhan Yesus Kristus atas penyertaan dan berkat-Nya sampai penulis dapat menyelesaikan penelitian ini. 2. Drs. Kisworo, M.Sc, selaku Dekan Fakultas Bioteknologi. 3. Tri Yahya Budiarso, S.Si, M.P, selaku Dosen Pembimbing serta Dosen Penguji I yang sudah memberikan pengarahan dalam penelitian skripsi ini sehingga dapat terselesaikan. 4. Dr. Charis Amarantini, M.Sc, selaku Dosen Pembimbing II dan Dosen Penguji II yang©UKDW sudah memberikan pengarahan dalam penelitian skripsi ini sehingga dapat terselesaikan. 5. Keluarga saya Papa Rudy Kindangen, Mama Renny Panget, Marcel Kindangen, Jevan Kindangen, Ama Silvy Japen, Kong Bert Panget, Oma Wulan, Opa Samuel Kindangen yang telah memberikan dukungan, semangat, doa dan kasih sayang serta dukungan material selama pelaksanaan skripsi.
    [Show full text]
  • Pemenang KOMPAGKOMPAG Kiriman Bermakna Masing-Masing Pemenang Akan Mendapatkan Paket Spesial Gofood
    Komunitas partnergofood PemenangPemenang KOMPAGKOMPAG Kiriman Bermakna Masing-masing pemenang akan mendapatkan Paket Spesial GoFood List Pemenang 1. Sego Bebek Bumbu Ireng 26. Aforn Cofee, GKB 2. Yellow Chicken, Mampang 2 7. Evelie, lumpia semarang 3. Gendis Dessert, Ngaglik 28. Warung Makar 4. Pempek Pistel Kiarin 29. Nasi Goreng Neng Adwa ,Mangga 5. Cireng Isi Mercon Raya 6. Ayam Black Sweet 30. Martabak Mini Toncit III 7. Seblak wareg (warung regina) 31. Nasi goreng dadys Recipe,Batujajar 8. Inira Milk, Tasikmadu 32. Beta Kaliren , Sukun 9. Mie Ayam Kriyuk & Es Kuwut Khas 33. Distro Frozen Food Bali Bang Jali 34. Kupat Tahu Bapak Egi 10. Roba Roku ( roti bakar & kukus ) 35. Martabak SARI RASA 11. EATS. 36. mahardicafe 12. Es dawet ireng mas yatino 3 7. Soto khas boyolali 13. Ayam Geprek Pinggir Kali, Grogol 38. Martabbak keluarga cakung 14. Warung lala 39. Dapoer amma ina 15. Seblak umi cipeer 40. Nasi Telur Patah Hati 16. Manisan Segar Serdam, Sungai Raya 41. Kawa japanese bubble drink, Dalam wonokromo 1 7. Malioboro Food, Bakungan 42. Nasi Korek, Andir 18. Ayam Geprek Lidhi Culinary, Banjar 43. Mie Asok Pku, Nenas 19. Telegchai Food and Drink, Talaga 44. Kedai Ganteng, Jontaan Bodas 3 45. Kebab Umi Alisha, Labuan 20. SHAKE SHAKE TEA & LATTE DRINK, 46. Ronde Angsle 99 GUNUNG NONA 4 7. Lotek Ceu Kokom, Ciraden 21. Anqy seblak spatula gacorr 48. Resto Salad Buah & Snack Kerupuk 22. Nasi Goreng Maknyus Gendar 23. Lotek dan gado-gado mbak yuli, 49. Kedai "Mak Rachel" Bantar Gebang wirobrajan 50. Nasi bandeng presto dan otak 24. Es kelapa muda dan bakso ayu Cibubur otak bandeng 25.
    [Show full text]
  • ANALISIS STRATEGI PEMASARAN MENGGUNAKAN GRABFOOD DALAM MENINGKATKAN VOLUME PENJUALAN (Studi Kasus Warung Makan Di Kota Mataram)
    ANALISIS STRATEGI PEMASARAN MENGGUNAKAN GRABFOOD DALAM MENINGKATKAN VOLUME PENJUALAN (Studi Kasus Warung Makan di Kota Mataram) Oleh HAYATUL HANA 1502131625 JURUSAN EKONOMI SYARIAH FAKULTAS EKONOMI DAN BISNIS ISLAM UNIVERSITAS ISLAM NEGERI (UIN) MATARAM MATARAM 2019 ANALISIS STRATEGI PEMASARAN MENGGUNAKAN GRABFOOD DALAM MENINGKATKAN VOLUME PENJUALAN (Studi Kasus Warung Makan di Kota Mataram) Skripsi Diajukan Kepada Universitas Islam Negeri (UIN) Mataram Untuk Melengkapi Persyaratan Mencapai Gelar Sarjana Ekonomi Oleh HAYATUL HANA 1502131625 JURUSAN EKONOMI SYARIAH FAKULTAS EKONOMI DAN BISNIS ISLAM UNIVERSITAS ISLAM NEGERI (UIN) MATARAM MATARAM 2019 ii MOTTO: . Artinya : Dan ikutilah sebaik-baik apa yang Telah diturunkan kepadamu dari Tuhanmu, sebelum datang azab kepadamu dengan tiba-tiba, sedang kamu tidak menyadarinya, QS AZZUMAR : 55 vii PERSEMBAHAN Sebelum kalimat berikutnya saya tulis, saya ingin menyampaikan rasa syukur kepada Allah swt yang telah memberikanku kesehatan dan kekuatan selama menjalani studi di tempat ini. Skripsi ini saya persembahkan untuk orang tuan saya tercinta yang selalu memberikan kasih saying yang tulus tiada terkira. Terimakasih untuk suamiku yang selalu setia dan anakku yang selalu ceria. Juga kepada kakak-kakakku yang selalu memberikan dukungan sampai saya berada di titik sekarang ini. Terimakasih pula kepada dosen pembimbing saya yang sudah memberikan ilmu dan bimbingannya selama proses penyelesaian tugas akhir. Tentu tidak lupa pula ucapan terimakasihku kepada sahabat, guru dan almamaterku tercinta tempatku menimba ilmu, UIN Mataram. Saya tahu, ucapan terimakasih rasanya tidak pantas untuk dilontarkan kepada orang-orang yang berjasa dalam hidupku. Saya juga tahu, saya hanya manusia biasa yang tidak bisa berdiri sendiri tanpa orang tua, keluarga, suami dan anakku. Saya tidak tahu benda atau apapun yang sepadan untuk membalas jasa-jasa mereka.
    [Show full text]
  • THE WESTF'ield LEADER the Leading and Most Widely Circulated Weekly News�Pe,R in Union County
    i I THE WESTF'IELD LEADER The Leading and Most Widely Circulated Weekly News�pe,r in Union County rwF.NTY-FIFTH VF.AH No 4:1. WUTJ'mLD,- NBW JBRBBY, WBDNUDAY, JULY U, 19111. TERRIFIC STORM LIVELy WEEK ON--�EMOCRATS HOLD-·· PLAYGROUND HARMONY NN I HUNDREDS WITNESS HITS WESTFIELD THE DI ER NIGHT TENNIS· Entire Buslneas Stotlon Flooded New Feat urea Being Steadily Weatfleld Well Re,reaented At Stoond TournamentatWettfleld .. Cellars Filled and •uoll Added and Interest of Child· Banquet Held In Elizabeth Golf Club Draws People From Damage Done · ren Contlnuea to Groa Latt Thursday Evening Entire Country ' - TROLLEY CARS DELAYED AVERAGE ATTENOANCE 100 TUTTLE GUEE_ OF HONOR SO IE FAST P LA Y I NG A llttll' aftPr o'clock laat evl'nlnl advloabllll7 tti The rourto We1tfteld 5 All doubt ao to the of f:x-l'on��:reooman W. K Tu of tennla or the OAe the "·orot atormo of In the hto­ baYing a Play1round earh aummer tblo town. wu the honor IUMI <',at a Golf Club preeented a gala aopert on tory ol thlo _.lion or the rountry hit August First In Weotfteld Ia n,ow dlulpated, tor a banquPt glvtm In St. Mlrhoel'o lhll. Monday evenln1 whom th" openln��: is almost here. Why not start the new month right Weatl\eld and for over on hour the l round of the tennl• rain and hall did dama11e to tbe ml!re mention of abandonlnl thla fea- In P.llaabeth. ut Thuroday eVPnlng. �nd by putting aside a part of your earnings? Treat tourna atl'eeta and that will take ture of our town advanta1e1 WO'lld The dlnn ..r wao planned and exe· ment waa b<l1un.
    [Show full text]
  • Characteristics of Gipang, a Traditional Food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content
    e-ISSN:2528-0759; p-ISSN:2085-5842 JIPK. Volume 12 No 2. November 2020 DOI=10.20473/jipk.v12i2.17064 Sinta 2 (Decree No: 10/E/KPT/2018) Available online at https://e-journal.unair.ac.id/JIPK/index JIPK Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Baity Nur Jannah1* , Fitria Riany Eris2, Nita Kuswardhani3 and Aris Munandar4 1The Study Program of Agricultural Product Technology, Faculty of Agriculture Technology,University of Jember, Indonesia 2The study program of Food Technology, Faculty of Agricultural, University of Sultan Ageng Tirtayasa, Indonesia 3The Study Program of Agricultural Industrial Technology, Faculty of Agriculture Technology, University of Jember, Indonesia 4The Study Program of Fisheries, Faculty of Agricultural, University of Sultan Ageng Tirtayasa, Indonesia Abstract Gipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional ARTICLE INFO food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single factor (concentration of Received: January 02, 2020 milkfish bone flour addition). The addition of milkfish bone flour consisted of four Accepted: September 25, 2020 levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white Published: September 27, 2020 glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, *) Corresponding author: phosphorus content, hardness, total valuable count (TVC) of microbes, and organoleptic E-mail: [email protected] characteristics (colour, taste, scent, texture, overall).
    [Show full text]
  • Family Foodstuff Inventory As Biology Learning Source of Biodiversity Concept in the Covid-19 Pandemic
    Thabiea : Journal of Natural Science Teaching Vol. 3(2), pp. 95-109, 2020 Available online at http://journal.iainkudus.ac.id/index.php/Thabiea p-issn: 2580-8474, e-issn: 2655-898X Family Foodstuff Inventory as Biology Learning Source of Biodiversity Concept in the Covid-19 Pandemic Hanin Niswatul Fauziah*, Widya Retno Putri, Riya Mayangsari, Amiliana Zaratul Shima, Hanip Heri Heriyawan, and Bagus Sapto Raharjo Natural Sciences Education Department, Faculty of Tarbiyah and Teacher Training, IAIN Ponorogo, East Java, Indonesia *Correspondence: [email protected] Abstract Keywords: Since Covid-19 pandemic government requires all educational institution to apply COVID-19 online learning. Therefore, they must be able to use local potential as a learning source foodstuffs as much as possible. One of the local potentials used as a learning source is inventory implementing an inventory of family foodstuffs. This research aimed to determine the type of foodstuff consumed by the biology college student’s families in the Covid-19 pandemic pandemic and how to integrate it into the biology learning of biodiversity concept. plants Data were collected by observing the foodstuffs of 28 biology college students’s families. Every college student recorded the food consumed by his family for two weeks. The data were foodstuffs name, part of foodstuffs consumed and its benefits. Consumed foodstuffs will be sampled, photographed, and identified up to the family level. Foodstuff for every college student’s family were tabulated into Microsoft Excel and collected into class data and then analyzed descriptively. Results showed there were 2 types of foodstuffs consumed by the biology student’s families namely vegetable and animal foodstuff.
    [Show full text]
  • Series, with Integrated Protection for the Step Further and Unveiled a New BR V2-94 Modern, BR V2-93 GMT BLUE, BR V2-92 Screw-Down Crown
    MARCH 2020 PP19507/11/2019 (035148) 03 OF ous ri d e se hin th s be ls nes edy vea usi m re b co EDITOR’S NOTE HAPPENINGS What to do and see PP19507/11/2019 (035148) MARCH 2020 MAR 12 – 15 ENDS ON MAR 31 03 ELECTRIFYING LINEUP AT FOR CRUSTACEAN LOVERS WIRED MUSIC WEEK Vasco’s, an all-day dining restaurant at Hilton Kuala Lumpur presents Crab Chow Down - serving crab F delicacies in various mouth-watering styles with O unique culinary twists. Whipping up fresh crabs and roe sourced from the coasts of Malaysia, the buffet dinner is centred on five flavours from different cuisines such as Indian, Malay, Chinese, Japanese and Western. There is a live cooking station where you can enjoy Crispy Fried Baby Crab with local spices and ous ri d Pineapple Crab Fried Rice. Guests can also head over se ehin the s b to the Chinese station for traditional dishes including ls es edy ea in m Stir-fried Chilli Crab, Black Pepper Crab, Kam Heong v bus o re c Crab and Braised Crabmeat Soup. Asia’s largest electronic music conference and festival, Wired Music Week (WMW) features a roster of acclaimed music industry giants such as Markus Schulz, Laidback Luke, Arkham Knights and more. The third instalment of Is it just me, or is time flying by unusually fast this WMW centres on the theme of sustainability within all year? Already we’re officially into the first quarter aspects of the global electronic music industry. It will fea- of 2020, a beginning beset by the coronavirus ture the likes of Jacob Merlin, Robin Leembruggen (Liquid outbreak and other not-so-pleasant tidings.
    [Show full text]
  • Halal Development: Trends, Opportunities and Challenges – Pratikto Et Al (Eds) © 2021 the Author(S), ISBN 978-1-032-03830-8
    Halal Development: Trends, Opportunities and Challenges – Pratikto et al (eds) © 2021 The Author(s), ISBN 978-1-032-03830-8 Urban human health: A study on food and drink phenomena N. Athiroh∗, M.I. Thohari & A. Sa’dullah Universitas Islam Malang, Malang, Indonesia ABSTRACT: This research explores food and beverage in Tlogomas Malang, Indonesia. We analyzed perception for food and drink with a social approach and examined borax, formalin, and the heavy metal content of food and beverages in terms of scientific policy. In so doing, both qualitative and quantitative methods were employed. Data was analyzed descriptively. Our identification of food products included 25 food stalls. Sixty foods tested contained borax and formalin, and only one type of food was detected positive for borax and formalin. Findings also suggest that 20 food samples (1.67%) contained sauce, “terasi”, and “petis are not dangerous. The heavy metal test was carried out on all types of food, namely 80 food samples, and 74 of the 80 food samples tested showed positive results for Cu (copper) with a percentage of 92.5%. (copper). Meanwhile, 42 of the 80 food samples showed positive results for Pb (lead) with a percentage of 52.5% and showed negative results for other metals. The respondents in this research did not complain to vendors and managers. Also, the “Mamin” stall on campus has not been tested at the laboratory. Keywords: food, drink, heavy metal, urban, human, health 1 INTRODUCTION Based on an annual report of Indonesian religious life in 2020, the Indonesian Muslim population was approximately 209,12 million people.
    [Show full text]