Collecting Forest Resources As Livelihood Strategies in Kampung
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KAPAMPANGAN Aba Abak Abaka Abakan Abala Abante (From The
KAPAMPANGAN ENGLISH PILIPINO akasya acacia (tree) akasya akayagnan simultaneously makasabay pantuhog aba oh! aba akbak spit putok abak morning umaga akbung explosion makita abaka abaca plant abaka akit see aklas abakan breakfast agahan aklas go on strike aklat, libro abala bother abala aklat book abante (from the move forward abante akling reverberation, echo Spanish) ambush abang aklis sorrow tangis abat lie in wait for abangan aklung fold the legs in abatan keep company samahan akmul swallow lunok abayan buddy, friend abay, katoto akmulan throat lalamunan abe milled rice bigas aksaya extravagant aksaya abias emergency abirya aksidenti accident aksidente abirya advise, warning paalala aku me ako abisu pull (verb) hila aku take upon oneself akuin abit response, answer sagot aku (ngaku) "I said" ikako ablás take revenge on paghigantihan akua get makuha ablasanan proceeds of a sale pinagbilhan akut take to, bring over dalahin abli temptation udyok abluk food left over from party adi to pray (with the prefix mang-) manalangin sobra admirul (armirul) starch for clothes armirol abo pay back, refund abono abonu fertilizer adobi adobe block adobe pataba adobu a kind of Filipino dish adobo abonu side pillow abrasador abrasadul April (month) adta sap of tree or plant dagta Abril adua two dalawa Abril fullness, satisfaction kabusugan absi sweet potato rot aduan ask for hingin absik ash aduang hand over iabot abo abu avocado (fruit) aduang-pulu twenty dalawampu abukado abukadu lawyer, attorney aduas fish with a fishing pole bingwit abogado abugadu -
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. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Antioxidant Activities of Different Types of Vinegars
Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV). -
The Impact of Small and Medium Enterprises Dilemmas on Business Performance
THE IMPACT OF SMALL AND MEDIUM ENTERPRISES DILEMMAS ON BUSINESS PERFORMANCE Siti Aisyah Ya’kob*, Kit-Kang Liew** & Norlina Kadri*** Siti Aisyah Ya’kob, Lecturer, Department of Business Management, Universiti Malaysia Sarawak, Kota Samarahan, Sarawak, Malaysia, E-Mail: [email protected]* Kit-Kang Liew, Department of Business Management, Universiti Malaysia Sarawak, Kota Samarahan, Sarawak, Malaysia, E-Mail: [email protected]** Norlina Kadri, Lecturer, Department of Accounting and Finance, Universiti Malaysia Sarawak, Kota Samarahan, Sarawak, Malaysia, E-Mail: [email protected]*** ABSTRACT Business performance is an important element in the business. Thus, the dilemma confronted by the small and medium enterprises will affect both financial and non-financial business performance. A study on the small and medium enterprises topic is not new but necessary in order to observe the effect of the considerable issues in business environment. Therefore, this study is conducted to investigate the dilemmas that affect the business performance among small and medium enterprises in service sector. Three dimensions have been proposed, which are transportation facilities, financial strength, and labor force skills. A total of 159 sets of questionnaires were completed by the firms’ representative. The findings from this study discovered that transportation facilities, financial strength, and labor force skills have a significant and positive relationship with business performance. The results present a better understanding of transportation facilities, financial strength, and labor force skills issues from small and medium enterprises in Kuching city, which is located in Borneo Island. Keyword – business performance, Sarawak, small and medium enterprises INTRODUCTION Small and medium sized industry is still in the works to grow day to day as it is a key driver for the nation development (The Borneo Post, 2012). -
Language Use and Attitudes As Indicators of Subjective Vitality: the Iban of Sarawak, Malaysia
Vol. 15 (2021), pp. 190–218 http://nflrc.hawaii.edu/ldc http://hdl.handle.net/10125/24973 Revised Version Received: 1 Dec 2020 Language use and attitudes as indicators of subjective vitality: The Iban of Sarawak, Malaysia Su-Hie Ting Universiti Malaysia Sarawak Andyson Tinggang Universiti Malaysia Sarawak Lilly Metom Universiti Teknologi of MARA The study examined the subjective ethnolinguistic vitality of an Iban community in Sarawak, Malaysia based on their language use and attitudes. A survey of 200 respondents in the Song district was conducted. To determine the objective eth- nolinguistic vitality, a structural analysis was performed on their sociolinguistic backgrounds. The results show the Iban language dominates in family, friend- ship, transactions, religious, employment, and education domains. The language use patterns show functional differentiation into the Iban language as the “low language” and Malay as the “high language”. The respondents have positive at- titudes towards the Iban language. The dimensions of language attitudes that are strongly positive are use of the Iban language, Iban identity, and intergenera- tional transmission of the Iban language. The marginally positive dimensions are instrumental use of the Iban language, social status of Iban speakers, and prestige value of the Iban language. Inferential statistical tests show that language atti- tudes are influenced by education level. However, language attitudes and useof the Iban language are not significantly correlated. By viewing language use and attitudes from the perspective of ethnolinguistic vitality, this study has revealed that a numerically dominant group assumed to be safe from language shift has only medium vitality, based on both objective and subjective evaluation. -
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 -
Samarahan, Sarawak Samarahan
Samarahan, Sarawak Samarahan, STB/2019/DivBrochure/Samarahan/V1/P1 JPA, No. 2 Lot 5452, Jalan Datuk Mohammad Musa, 94300 Kota Kota 94300 Musa, Mohammad Datuk Jalan 5452, Lot 2 No. JPA, Address : Address Tel : 082-505911 : Tel 94300 Kota Samarahan, Sarawak Samarahan, Kota 94300 Kampus Institut Kemajuan Desa (INFRA) Cawangan Sarawak Cawangan (INFRA) Desa Kemajuan Institut Kampus Address : Address Wilayah Sarawak Wilayah Institut Tadbiran Awam Negara (INTAN) Kampus Kampus (INTAN) Negara Awam Tadbiran Institut Tel : 082-677 200 082-677 : Tel Jalan Meranek, 94300 Kota Samarahan, Sarawak Samarahan, Kota 94300 Meranek, Jalan Address : Address Cawangan Sarawak Cawangan Kampus Institut Kemajuan Desa (INFRA) (INFRA) Desa Kemajuan Institut Kampus Website: ipgmktar.edu.my Website: Fax: 082-672984 Fax: Universiti Teknologi Mara (UiTM) Mara Teknologi Universiti Tel : 083 - 467 121/ 122 Fax : 083 - 467 213 467 - 083 : Fax 122 121/ 467 - 083 : Tel Youth & Sports Sarawak Sports & Youth Tel : 082-673800/082-673700 : Tel Sebuyau District Office District Sebuyau Ministry of Tourism, Arts, Culture, Arts, Tourism, of Ministry Jln Datuk Mohd Musa, Kota Samarahan, 94300 Kuching 94300 Samarahan, Kota Musa, Mohd Datuk Jln Tel : (60) 82 58 1174/ 1214/ 1207/ 1217/ 1032 1217/ 1207/ 1214/ 1174/ 58 82 (60) : Tel Address : Address Jalan Datuk Mohammad Musa, 94300 Kota Samarahan, Sarawak Samarahan, Kota 94300 Musa, Mohammad Datuk Jalan Samarahan Administrative Division Administrative Samarahan Address : Address Tel : 082 - 803 649 Fax : 082 - 803 916 803 - 082 : Fax -
Traditional Dietary Culture of Southeast Asia
Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved. -
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.