Enjoying Indonesia 2017 a Guide for Travelers and Expats
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Communication Accommodation Experiences of Pattani Students with Javanese Students at IAIN Tulungagung
Cross Cultural Communication: Communication Accommodation JELTL (Journal of English Language Teaching and Linguistics) e-ISSN: 2502-6062, p-ISSN: 2503-1848 2019, Vol. 4(3) www.jeltl.org Cross-Cultural Communication: Communication Accommodation Experiences of Pattani Students with Javanese Students at IAIN Tulungagung Mohamad Jazeri Institut Agama Islam Negeri (IAIN) Tulungagung, Indonesia e-mail: [email protected] Dwi Astuti Wahyu Nurhayati Institut Agama Islam Negeri (IAIN) Tulungagung, Indonesia e-mail: [email protected] Abstract Cultural differences between native and Indonesian culture makes foreign students in Indonesia experience a culture shock. Such case occurs on students from Pattani, South Thailand, who study in IAIN Tulungagung. To overcome that culture shock, Pattani students do communication accommodation to make them feel comfortable in a new environment, and thus can be accepted by Javanese students from Indonesia. This research was a kind of qualitative study. The data were collected by using observation and interview techniques. To find out the forms of communication accommodation performed by Pattani students, the researchers adopted communication accommodation theory by Giles. The results of this research revealed that there were two forms of communication accommodation performed by Pattani student. Firstly, convergence, was performed when Pattani students tried to level communication behavior with their speech partners. Convergence done by Pattani students can be classified into pre-convergence, convergence process, and post convergence. Secondly, divergence is defending Pattani identity when communicating with Javanese students. Divergence accommodation was performed in two forms namely verbal and non- verbal. Keywords: accommodation, communication, convergence, divergence JELTL (Journal of English Language Teaching and Linguistics), 4(3), 2019 379 Mohamad Jazeri & Dwi Astuti Wahyu Nurhayati 1. -
Plataran Borobudur Encounter
PLATARAN BOROBUDUR ENCOUNTER ABOUT THE DESTINATION Plataran Borobudur Resort & Spa is located within the vicinity of ‘Kedu Plain’, also known as Progo River Valley or ‘The Garden of Java’. This fertile volcanic plain that lies between Mount Sumbing and Mount Sundoro to the west, and Mount Merbabu and Mount Merapi to the east has played a significant role in Central Javanese history due to the great number of religious and cultural archaeological sites, including the Borobudur. With an abundance of natural beauty, ranging from volcanoes to rivers, and cultural sites, Plataran Borobudur stands as a perfect base camp for nature, adventure, cultural, and spiritual journey. BOROBUDUR Steps away from the resort, one can witness one the of the world’s largest Buddhist temples - Borobudur. Based on the archeological evidence, Borobudur was constructed in the 9th century and abandoned following the 14th-century decline of Hindu kingdoms in Java and the Javanese conversion to Islam. Worldwide knowledge of its existence was sparked in 1814 by Sir Thomas Stamford Raffles, then the British ruler of Java, who was advised of its location by native Indonesians. Borobudur has since been preserved through several restorations. The largest restoration project was undertaken between 1975 and 1982 by the Indonesian government and UNESCO, following which the monument was listed as a UNESCO World Heritage Site. Borobudur is one of Indonesia’s most iconic tourism destinations, reflecting the country’s rich cultural heritage and majestic history. BOROBUDUR FOLLOWS A remarkable experience that you can only encounter at Plataran Borobudur. Walk along the long corridor of our Patio Restaurants, from Patio Main Joglo to Patio Colonial Restaurant, to experience BOROBUDUR FOLLOWS - where the majestic Borobudur temple follows you at your center wherever you stand along this corridor. -
Donor Assistance to Indonesian Forestry Sector: 1985-2004 A-21 Annex C: Key Elements of Dept
Strategic Options for Forest Assistance in Indonesia 39245 Public Disclosure Authorized Public Disclosure Authorized Sustaining Public Disclosure Authorized Economic Growth, Rural Livelihoods, and Environmental Benefits: Public Disclosure Authorized Strategic Options for Forest Assistance in Indonesia i Strategic Options for Forest Assistance in Indonesia The International Bank for Reconstruction and Development THE WORLD BANK 1818 H Street, N.W. Washington, D.C. 20433, U.S.A. December 2006, Jakarta Indonesia The World Bank encourages dissemination of its work and will normally grant permission to reproduce portions of the work promptly. For permission to photocopy or reprint any part of this work, please send a request with complete information to the Copyright Clearance Center Inc., 222 Rosewood Drive, Danvers, MA 01923, USA; Telephone: 978- 750-8400; fax: 978-7504470; Internet: www.copyright.com. All other queries on rights and licenses, including subsidiary rights, should be addressed to the Office of the Publisher, The World Bank, 1818 H Street NW, Washington, DC 20433, USA; fax: 202-522-2422; email: [email protected]. The findings, interpretations and conclusions expressed here are those of the authors and do not necessarily reflect the views of the Board of Executive Directors of the World Bank or the governments they represent. The World Bank does not guarantee the accuracy of the data included in this work. The boundaries, colors, denominations, and other information shown on any map in this volume do not imply on the part of the World Bank Group any judgment on the legal status of any territory or the endorsement or acceptance of such boundaries. -
FA Kayumanis Menu Ramadhan 2020
No. 03340019440318 Menu Ramadhan Rp 28.000,- Nasi Ayam Goreng Nasi Ayam Nasi Ayam Nasi Ayam Serundeng Rendang Suwir Lada Hitam • Nasi Putih • Nasi Putih • Nasi Putih • Nasi Putih • Ayam Goreng Serundeng • Ayam Rendang • Ayam Suwir • Ayam Lada Hitam • Tumis Buncis • Gulai Nangka • Capcay • Cah Kailan • Kentang Balado • Perkedel • Kering Tempe Kacang • Tahu Saus Tiram • Sambal • Sambal • Sambal • Saus Sambal Rp 33.000,- Nasi Dori Nasi Kuning Nasi Pecel Nasi Udang Goreng Tepung Ayam Kalasan Empal Suwir Balado • Nasi Putih • Nasi Kuning • Nasi Putih • Nasi Putih • Dori Goreng Tepung • Ayam Kalasan • Empal Suwir • Udang Balado • Capcay • Mie Goreng • Pecel Sambel Kacang • Buncis Putren • Tahu Lada Hitam • Kering Tempe Kacang • Tempe Bacem • Tahu Bumbu Kuning • Saus Sambal • Sambal • Sambal • Sambal Rp 38.000,- Nasi Gudeg Nasi Daging Dendeng Nasi Ayam Keraton Rendang Cabai Hijau Rica-Rica • Nasi Putih • Nasi Putih • Nasi Putih • Nasi Putih • Gudeg Nangka • Daging Rendang • Dendeng Cabai Hijau • Ayam Rica - Rica • Ayam Opor • Gulai Nangka • Kentang Balado • Bihun Goreng Buncis • Telur Pindang • Kering Tempe Kacang • Tumis Kol Toge • Telor Woku • Sambal Goreng Krecek • Telur Balado • Telur Gulai Kuning • Bakwan Jagung • Sambal Bajak • Sambal • Sambal • Sambal Direkomendasikan Takjil A Takjil B • Es Buah • Kurma + Air Mineral gelas • Es Kelapa Muda • Kolak Pisang Ubi • Kolak Biji Salak Gratis Takjil • Bubur Kacang Ijo Pilihan sesuai jadwal Order / Konsultasi: 0877 366 12340 0878 8160 4448 www.kedaikayumanis.id [email protected] Selamat Menunaikan Ibadah Puasa Ramadhan 1441 H Kedai Kayumanis juga menyediakan Private Room (AC) untuk acara eksklusif Anda. Kapasitas 15-20 orang Reservasi tempat dan Informasi dapat menghubungi 021 2128 1234 Shidiq 0878 8000 4838 @kedaikayumanis. -
Tourist Decision in Mount Merbabu National Park, Indonesia
RJOAS, 3(75), March 2018 DOI https://doi.org/10.18551/rjoas.2018-03.03 TOURIST DECISION IN MOUNT MERBABU NATIONAL PARK, INDONESIA Putri Indah Riadi*, Faida Lies Rahayu Wijayanti, Fandeli Chafid, Purwanto Ris Hadi Faculty of Forestry, University of Gadjah Mada, Indonesia *E-mail: [email protected] ABSTRACT This study aims to determine decision-making regarding tourist visit, preferences and average time of visit. The study was conducted using quantitative approach. The results exhibit travelers' characteristics are dominated by males within 15-30 age range. The average income is generally less than IDR 2,000,000 with monthly travel budget up to IDR 500,000 due to visiting motivation, that is, quiet and natural environment. Most tourists were originally from Central Java region, so transportation used in general is a private motorcycle and travel cars. Tourists’ visitation is for recreation purposes with friends which generally last for two days with about 2 to 5 times annualy. Lastly, travel activity most favored by tourists is camping. KEY WORDS Visitation decision, tourist, national park, mount Merbabu, ecotourism. Forest in national park area possesses natural resources capable to provide various benefits for human life in the surrounding and areas beyond. These populations are affected directly and indirectly. National park tourism is one of such benefits. Along with the increase in population and economic needs, it increases the need for forest resources. There is another supporting aspect in the form of customs, culture, cool weather, and the beauty of natural panorama. The increasing population rises density, routine work and activities which create a sense of saturation. -
Documenting Family Businesses Typology in Traditional Food Sector in Surabaya: Architecture Design and Business Principles
Documenting Family Businesses Typology in Traditional Food Sector in Surabaya: Architecture Design and Business Principles Priskila Adiasih 1,*, Gunawan Tanuwidjaja 2, and Adi Wibowo 3, 1 Business Accounting Program, Petra Christian University, Indonesia 2 Architecture Program Study, Petra Christian University, Indonesia 3 General Education Department, Petra Christian University, Indonesia Abstract. Family business (FB) in the food industry was very important. Capturing the Family Business Resilience in Traditional Food Sector in Surabaya was conducted from 2015 to 2016 by Petra Christian University, funded by UBCHEA (https://unitedboard.org/). The purposes were to document the Family Business in traditional food sector in Surabaya and the types of business place of the family business. It was conducted with qualitative methods of: FB location mapping, students’ workshop, interview and photo documentation, video documentation, SWOT analysis, marketing and architectural design for traditional food vendors. FB in Traditional Food Sector in Surabaya were found interesting but less sustainable. The Business Principles, such as, hard work and humility were found central. They could be more sustainable with application of human resources development and professional management. Meanwhile attractive factors of the FBs were the food quality, human service and affordable food price. Several types of architecture typology were found: the restaurant, the legal eating place (warung) and the illegal street-hawker stall. The informal ones were found because of the behavior of Surabaya’s residents. Lastly, more business development strategies were needed, such as website marketing, collaboration with online marketing such as Go-Food and architectural rehabilitation. Keyword: family business, Surabaya traditional food, food quality, food prices 1 Introduction 1.1 Background Tirdasari & Dhewanto, [1], 1 highlighted the importance of family business in hospitality industry of Indonesia, especially the food industry. -
Perancangan Maskot Si Sopat Sebagai Media Branding Pondok Bakso Sempurna Kranggan Temanggung Jawa Tengah Ini Dapat Diselesaikan Dengan Sempurna
PERANCANGAN MASKOT SI SOPAT SEBAGAI MEDIA BRANDING PONDOK BAKSO SEMPURNA KRANGGAN TEMANGGUNG JAWA TENGAH TUGAS AKHIR KARYA SENI (TAKS) Diajukan kepada Fakultas Bahasa dan Seni Universitas Negeri Yogyakarta untuk memenuhi Sebagian Persyaratan guna Memperoleh Gelar Sarjana Pendidikan Oleh Ary Utamaning Tyas NIM 09206241042 PROGRAM STUDI PENDIDIKAN SENI RUPA JURUSAN PENDIDIKAN SENI RUPA FAKULTAS BAHASA DAN SENI UNIVERSITAS NEGERI YOGYAKARTA 2014 i PERSEMBAHAN Untuk Almarhum ayah, Ibu, dan Adik tercinta. Keluarga dan kerabat di Jogjakarta, Solo, dan Bengkulu Semua teman-temanku Pendidikan Seni Rupa 2009, dan dimanapun kalian berada. v MOTTO Lakonono tumerap opo kang dadi kekarepanmu, ditekuni... Lan sukses bakal teko kanthi alami. vi KATA PENGANTAR Puji dan syukur saya ucapkan kepada Alloh SWT yang telah memberikan perlindungan, rahmat, berkah, dan bimbingan-Nya sehingga penyusunan tugas akhir karya seni dengan judul Perancangan Maskot Si Sopat Sebagai Media Branding Pondok Bakso Sempurna Kranggan Temanggung Jawa Tengah ini dapat diselesaikan dengan sempurna. Tugas akhir karya seni yang merupakan salah satu syarat untuk mencapai gelar sarjana pada bidang Pendidikan Seni Rupa. Tidak lupa pula saya mengucapkan terimakasih kepada sejumlah pihak yang telah memberikan bantuannya dalam penyusunan tugas akhir karya seni ini, diantaranya kepada : 1. Bapak Drs. R. Kuncoro Wulan D, M.Sn, selaku dosen pembimbing tugas akhir karya seni yang telah memberikan bimbingan, arahan, dan masukan. 2. Ibu Eni Puji Astuti, S.Sn., M.Sn. selaku penasehat akademik yang selama ini telah memberikan nasehat arahan dan masukan. 3. Orang tua dan keluarga besar yang selalu memberikan motivasi untuk terus semangat. 4. Teman-teman satu angkatan Pendidikan Seni Rupa, khususnya kelas A-B, teman-teman tim KKN-PPL 2012, dan teman-teman diluar lingkungan kampus yang tidak dapat disebutkan satu-persatu terimakasih atas selama ini yang telah menambah pengalaman dan pengetahuan. -
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. -
Menukaart-ENG-A3.Indd
SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables -
COFFEE BREAK Selection Menu
COFFEE BREAK Selection Menu Indonesian Sweet Brownies Pisang Goreng Keju Lapis Surabaya Onde-Onde Dadar Gulung Kue Ku Kue Lumpur Kentang Sate Buah Putu Ayu Kue Kacamata Kue Lumpur Labu Kuning Lapis Beras Wingko Bika Ambon Kue Lumpur Ubi Ungu Lapis Pandan Putri Mandi Bolu Kukus Getas Indonesian Savory Lumpia Tahu Bulat Ote-Ote Tempe Mendoan Sosis Solo Tahu Berontak Pastel Martabak Daging Martabak Telur Lemper Asian Cocktail Buah English Fruit Cake Singkong Keju Fried Wonton Pandan Cake Vegetables Samosa Spring Roll Barbeque Chicken Wing Apple Tart Crispy Curry Puff Banana Cake Banana Puff Western Muffin Breaded Chicken Wing Assorted Sandwich Rainbow Cake Fruit Tartlet Peanut Brownies Oven Chocolate Roll Cheese Cake Vanilla Choux Chicken Nougat Éclair Chocolate Opera Cake Bitter Ballen Mini Doughnut Chocolate Devil Red Velvet Mini Pizza COFFEE BREAK Selection Menu Crunchy Kacang Atom Kerupuk Tahu Keripik Ketela Kerupuk Bawang Keripik Singkong Stik Balado Keripik Pisang Traditional Ketan Bubuk Putih Pukis Cokelat Pisang Goreng Ketan Hitam Urap Pukis Keju Pisang Bakar Ketimus Klepon Tape Bakar Iwel-Iwel Blendong Getas Ketan Hitam Putu Ayu Pukis Getas Ketan Putih Singkong Kukus Klapertart Kelapa Muda Cenil Cantik Manis Klapertart Buah Talam Cantik Manis Mata Roda Klapertart Keju Talam Pisang Kukus Mendut Talas Rebus Ketan Serundeng Hitam Kue Thok Lapis Beras Ketan Putih Serundeng Risoles Ayam Singkong Rebus Sawut Singkong Rondo Royal Talam Ambon -
Beragam Manfaat Kelapa
BERAGAM MANFAAT KELAPA Kelapa (Cocos nucifera) adalah anggota tunggal dalam marga Cocos dari suku aren-arenan atau Arecaceae. Arti kata kelapa (atau coconut, dalam bahasa Inggris) dapat merujuk pada keseluruhan pohon kelapa, biji, atau buah, yang secara botani adalah pohon berbuah, bukan pohon kacang-kacangan. Istilah ini berasal dari kata Portugis dan Spanyol abad ke-16, coco yang berarti "kepala" atau "tengkorak" setelah tiga lekukan pada tempurung kelapa yang menyerupai fitur wajah. Tumbuhan ini dimanfaatkan hampir semua bagiannya oleh manusia sehingga dianggap sebagai tumbuhan serbaguna, terutama bagi masyarakat pesisir. Kelapa juga adalah sebutan untuk buah yang dihasilkan tumbuhan ini. Buah kelapa mengandung banyak nutrisi penting yang bermanfaat bagi tubuh, seperti vitamin C, serat, protein, kalium, dan magnesium. Ditambah lagi, buah kelapa juga rendah karbohidrat dan kalori. Bukan rahasia bila kelapa merupakan tanaman yang hampir seluruh bagiannya dapat dimanfaatkan. Khususnya daging buah kelapa yang mengandung berbagai kandungan nutrisi, membuatnya tidak hanya baik untuk kesehatan, tapi juga untuk kecantikan. Kelapa dikenal karena kegunaannya yang beragam, mulai dari makanan hingga kosmetik. Daging bagian dalam dari benih matang membentuk bagian yang secara teratur menjadi sumber makanan bagi banyak orang di daerah tropis dan subtropis. Kelapa berbeda dari buah-buahan lain karena endosperma mereka mengandung sejumlah besar cairan bening, disebut "santan" dalam literatur, dan ketika belum matang, dapat di panen untuk di minum sebagai "air kelapa", atau juga disebut "jus kelapa". Tumbuhan ini diperkirakan berasal dari pesisir Samudera Hindia di sisi Asia, namun kini telah menyebar luas di seluruh pantai tropika dunia. Kelapa adalah pohon serba guna bagi masyarakat tropika. Hampir semua bagiannya dapat dimanfaatkan orang. -
GAMBARAN BAKTERI Escherichia Coli PADA ES KELAPA MUDA YANG DIJUAL DI PINGGIR JALAN RAYA PLEMAHAN-KUNJANG KABUPATEN KEDIRI
GAMBARAN BAKTERI Escherichia coli PADA ES KELAPA MUDA YANG DIJUAL DI PINGGIR JALAN RAYA PLEMAHAN-KUNJANG KABUPATEN KEDIRI Anggis Rhadu Setiawan* Awaluddin Susanto** Nining Mustika Ningrum*** ABSTRAK Pendahuluan : Es kelapa muda adalah minuman olahan tradisional yang banyak dijual di pinggir jalan dan banyak dimiati konsumen karena harganya yang terjangkau dan bahan baku pembuatan yang mudah dijumpai. Karena harganya yang relatif terjangkau banyak penjual yang tidak memperhatikan kebersihan dagangan mereka sehingga memungkinkan cemaran bakteri Escherichia coli yang dapat menyebabkan diare. Tujuan : dari penelitian ini adalah untuk mengetahui adanya bakteri Escherichia coli pada es kelapa muda. Metode : Desain penelitian ini adalah deskriptif. Sampel diambil dari kios penjual es kelapa muda di pinggir jalan raya Plemahan-Kunjang Kabupaten Kediri dengan populasi 10 sampel dan diambil menggunakan tehnik purposive sampling sebanyak 4 sampel. Variabel dalam penelitian ini adalah bakteri Escherichia coli pada es kelapa muda. Hasil : penelitian didapatkan hasil bahwa pada semua sampel terdapat bakteri Escherichia coli dengan persentase 100% pada keempat sampel yang telah diteliti. Kesimpulan : berdasarkan data dari hasil yang telah dilakukan es kelapa muda yang dijual di pinggir jalan raya Plemahan-Kunjang terkontaminasi bakteri Escherichia coli. Saran : Disarankan agar pembeli dapat lebih memperhatikan kebersihan makanan atau minuman yang banyak dijual di pinggir jalan yang dapat tercemar bakteri. Kata Kunci : Identifikasi, Escherichia coli, Es kelapa muda DESCRIPTION OF Escherichia coli BACTERIA IN YOUNG COCONUT ICE FOR SALE ON THE EDGE OF THE ROAD PLEMAHAN-KUNJANG KEDIRI DISTRICT ABSTRACT Introduction: Young coconut ice is a traditional processed beverage that is widely sold on the side of the road and is in high demand by consumers because of its affordable price and easy to find raw material for making.