Semantic Relations of Soto Headed Attributive Noun Phrases in Indonesian
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Pemberdayaan Usaha Jajanan Pasar Guna Peningkatan Industri Kecil Menengah Di Sidoarjo
Versi online / URL : Volume 14, Mei 2017 PEMBERDAYAAN USAHA JAJANAN PASAR GUNA PENINGKATAN INDUSTRI KECIL MENENGAH DI SIDOARJO Ribangun bamban Jakaria1, Arief Wisaksono2, Cylen setyo rini3 Univeritas muhammadiyah sidoarjo [email protected] ABSTRAK Jajanan pasar yang banyak diperdagangkan di warung-warung, pasar hingga sentra-sentra kuliner wilayah kecamatan Porong Sidoarjo dan sekitarnya adalah hasil produksi yang dikelola oleh usaha-usaha mikro yang tersebar di beberapa tempat di wilayah Kecamatan Porong sendiri, diantaranya adalah usaha mikro “jajanan mbak Anis” yang memproduksi kue-kue basah maupun kering yang tidak hanya melayani permintaan dari perorangan tetapi juga melayani warung dan pemesanan dalam hal ini sebagai mitra 1. Sedangkan mitra 2 adalah kelompok pedagang keliling, yang melakukan penjualan jajanan berupa kue basah dan kering. Permasalahan mitra 1 adalah produksi jajanan berupa kue kering maupun basah, dengan proses pengerjaan masih dilakukan secara manual terutama dalam memotong wortel sebagai bahan baku isi kue pastel. Permasalahan yang dialami oleh ‘kelompok pedagang jajan keliling’ sebagai mitra 2 adalah display tempat jajanan kurang menarik. Dari permasalahan kedua mitra tersebut maka solusi yang diberikan pada mitra 1 adalah, membuatkan alat pemotong wortel dalam bentuk dadu secara sederhana. Solusi untuk mitra 2 adalah, dengan menyediakan tempat display produk Jajanan yang memadai dan bersih. Dengan memberikan solusi atas permasalahan tersebut maka, akan memberikan dampak pada proses pemotongan wortel yang -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Амурский Медицинский Журнал №3 - 4 (15 - 16) 23 Tate and Breast Cancer and Lower Blood Cholesterol in People from Asia Countries
ence of chronic diseases in the cadets overall efect on the level of vitamin D (p=0.025), but this is not due to nosological forms (p=0,189>0.05). From the bone-joint system, there are diferences in the levels of vitamin D at 5 % level of signiicance, with low levels of vitamin D observed in the cadets with the chest deformity and lat feet. Thus, there is a contribution to an insuicient level of vitamin D are contributing factors such as the combination of in the body available virus - bacterial infection on the background of chronic pathology of gas- trointestinal tract and disorders KSS-71,4%. It has the value of summer holiday of teenagers in areas of high solar insolation resulting in increased and even in winter was signiicantly higher than in adolescents, the vacation of which took place in the zone of low insolation(p<0.001). Inluenced by and taking multivitamins which include prophylactic dose of cholecalciferol (400-500МЕ) Alphabet, and Vitrum Duovit in contrast to the group with low vitamin D and adolescents did not take multivitamins(p<0.001). The analysed results indicate a high frequency of failure and deiciency of cholecalciferol in the Amur re- gion in children 15-17 years of 86.6% with a mean level of vitamin 25(Oh)D=26,74±0,81 ng/ml. Conclusion. To prevent low vitamin D level of adolescents is necessary to study 25(OH)D, its correction and control, taking into account risk factors for developing deiciency of vitamin D. Prophylactic administration of vitamin D should continue, and adolescent children year-round, given the low solar insolation, with the use of vitamin d compounds. -
Tourism Employments Changes in Indonesia
International Journal of Business, Economics and Law, Vol. 21, Issue 5 (April) ISSN 2289-1552 2020 TOURISM EMPLOYMENTS CHANGES IN INDONESIA Maula Fadhilata Rahmatika M. Pudjihardjo Sasongko ABSTRACT Unemployment and poverty are the main problems in every developing country. One solution used to stimulate job creation and poverty reduction is to develop the tourism sector. With its natural beauty, the tourism sector in Indonesia has been able to develop rapidly in recent years. The development of the tourism sector in Indonesia certainly also affects the structure of the workforce. This research was conducted to determine the effectiveness of employment in the tourism sector and provide policy recommendations by the results of the projected labour needs over the next few years. The method used in this research is a mixed-method to look deeper into the condition of the existing tourism workforce. The results showed that the elasticity of employment absorption in the tourism sector in 2010-2018 was 0.02. Also, the projected labour demand for the tourism sector from 2019-2023 shows a positive trend. The low language and tourism education constraints become one of the problems that cause the tourism sector has not yet developed optimally. Keywords: elasticity, employment changes, tourism, labour demand, Indonesia. INTRODUCTION Policymakers in developing countries have been worked hard on reducing unemployment rate in these recent years. In Indonesia, reducing unemployment rate has been viewed as an annual task and leads to make unemployment as a problematic issue to deal with. Compared to other developing countries in Southeast Asia, Indonesia’s unemployment rate is the highest with Mongolia, Pakistan, and Philippines (Trading Economics, 2017). -
Studi Kasus Pada Warung Tegal Di Jakarta Timur)
Journal of Development and Social Change, Vol. 1, No. 2, Oktober 2018: P.159-166 p-ISSN 2614-5766, https: //jurnal.uns.ac.id/jodasc WARUNG TEGAL: RELASI KAMPUNG MENYANGGA KOTA JAKARTA (Studi Kasus Pada Warung Tegal di Jakarta Timur) Maflahah1, Akhmad Ramdhon2 1,2Program Studi Sosiologi Fakultas Ilmu Sosial dan Politik Universitas Sebelas Maret Surakarta Indonesia Email1: [email protected], Email2: [email protected] Received 2 Maret 2018, Accepted 8 April 2018, Available online 21 Oktober 2018 Abstract : Low of skills and education background lead Tegal society was unable to access the economic formal sector in urban areas. Then, they choose the informal sectors such as street vendors, pedicab, and others to get money. Warung Tegal is one of to be a solution to keep them alive in the city. Warung Tegal become one of the solution to address this problem, moreover Warung Tegal is does not need high education and specific skills to do. The purpose of this research is to identified how Warung Tegal as a informal sector can stay and keep growing as high as city’s development to be a buffer the economic of the city. Theory that use in this research is Pierre Bourdieu’s social capital. The method that use in this research is qualitative research. The approach that use is case study and the sampling method is purposive sampling. Warung Tegal can be one of solution that can stay and compete in economic of the city. It prove that Warung Tegal can give a economic welfare to Tegal society. It can be seen that there are a lot of warteg with high persistent, mutual cooperation, and high social capital between warteg seller give a power to each other to stay in the city. -
Pelatihan Karyawan Di Warung Spesial Sambal Yogyakarta
PELATIHAN KARYAWAN DI WARUNG SPESIAL SAMBAL YOGYAKARTA Robinal Sugianto Manajemen Sumber Daya Manusia Universitas Islam Indonesia Jl. Prawiro Kuat, Condong Catur, Kecamatan Depok, Condongcatur, Sleman, Kabupaten Sleman, Daerah Istimewa Yogyakarta INDONESIA [email protected] ABSTRAK Penelitian ini berjudul Pelatihan Karyawan di Warung Spesial Sambal Yogyakarta. Tujuan penelitian ini adalah 1) untuk mengetahui bagaimana Pelatihan Karyawan di Warung Spesial Sambal Yogyakarta, 2) untuk mengetahui apa perbedaan pelatihan di warung special sambal Yogyakarta dengan yang lainya, dan 3) untuk mengetahui dampak pelatihan terhadap karyawan. Penelitian ini menggunakan metode pengumpulan data berupa wawancara dan dokumentsi. Narasumber didalam penelitian ini adalah Doni Setiawan, Widyatmoyo, Buangsetiawan, Ridwan Nurahman, Nabilla Nuvianti Putri, dan Ari Cahyanti. Untuk mengetahui keabsahan data digunakan uji kredibilitas dan uji transferability. Metode penggujian data menggunakan triangulasi sedangkan metode analisis data menggunakan reduksi data, penyajian data, dan conclusion drawing/verification. Penelitian ini menemukan bahwa terdapat dua cara pelatihan yang di terapkan warung spesial sambal, yakni pelatihan level warung dan warung level manajemen. Disamping itu, terdapat metode pelatihan yaitu dengan memberikan teori atau nilai-nilai dasar kepribadian dan praktek (workshop). Spiritual company universal atau disebut prinsip dasar kepribadian yaitu Jujur, Disiplin, Kerja Keras, Rendah Hati, dan Takwa, yang diterapkan warung special sambal -
Pelatihan Perancangan Kemasan Untuk Meningkatkan Kualitas Produk Di Pabrik Krupuk Sgm Mulya
Volume 3, Nomor 3, September (2020) http://dx.doi.org/10.36257/apts.vxix PELATIHAN PERANCANGAN KEMASAN UNTUK MENINGKATKAN KUALITAS PRODUK DI PABRIK KRUPUK SGM MULYA Tri Wisudawati1), Ecclisia Sulistyowati 2) 1 Program Studi Teknik Industri, Fakultas Sains dan Teknologi, Universtas Duta Bangsa Surakarta 2 Program Studi Manajemen, Fakultas Hukum dan Bisnis, Universtas Duta Bangsa Surakarta email: [email protected], [email protected] Abstract Various facilities that are felt in utilizing information technology in the industry are very helpful in marketing activities ranging from marketing products, finding customers to buying and selling transactions that can increase competitiveness so that it can develop more rapidly. The development of technology in facing business competition is so rapid, especially in the field of marketing, so that the home industry business "SMG Crackers Factory" has not used marketing strategies to increase the product brand and sales of these crackers. The development of technology here is the development of information innovation in marketing. The SMG Crackers Factory only becomes a distributor who distributes the crackers daily to the seller of mobile crackers in a makeshift packaging such as a tin jar box. So we will provide training to owners and employees in increasing product innovation by using the 4P marketing mix method, namely Product, Price, Place, and Promotion. As a result of this community service, SMG crackers factories can market their products maximally in various market segments through product designs that contain company brand information and can market products with more variety and attract consumers. Keywords: Product quality, Marketing Mix, Marketing, Packaging Design 1. -
PENGUSAHA WARUNG TEGAL DI JAKARTA (Pendekatan Modal Sosial)
Jurnal Hukum Islam (JHI), Volume 13, Nomor 1, Juni 2015, (13-24) Website : http://e-journal.stain-pekalongan.ac.id/index.php/jhi PENGUSAHA WARUNG TEGAL DI JAKARTA (Pendekatan Modal Sosial) Rinda Asytuti Jurusan Syariah dan Ekonomi Islam STAIN Pekalongan Jl. Kusumabangsa No. 9 Pekalongan, Jawa Tengah 51114 [email protected] Abstract: Warung Tegal (Warteg) is an example of local based small and medium enterprises, of which the owners are coming from a local town called Tegal. While the town of Tegal, where such restaurants originally come from, has its own distinctive culture, Warung Tegal are closely linked with urban migrant culture of Jakarta. Warteg is not only a place to suffice people needs of having meals but also as a place for people to share and discuss stories and information from daily life up to political issues. On the other hand, this small enterprise is not individually owned, but rather it is owned and developed by families in turns. I found the social modal factor within Warteg owners is interesting to be further researched. This study aims at finding out the level of social modal among Warteg owners in Jakarta. The quantitative approach to measure social modal based on the variables of cohesion, trust, norms and economic empowering networking were employed in this research. The result of this study showed that there was a significant correlation of 54.8 % between social modal variables, which included cohesion, trust, norms and networking, and Warteg economic development. Additionally, the result of the study also indicated that cohesion level and networking factor were the most significant factors influencing the economic development of Warteg in Jakarta. -
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. -
Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
International Journal of Molecular Sciences Review Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang Il-Sup Kim 1 , Cher-Won Hwang 2,*, Woong-Suk Yang 3,* and Cheorl-Ho Kim 4,5,* 1 Advanced Bio-Resource Research Center, Kyungpook National University, Daegu 41566, Korea; [email protected] 2 Global Leadership School, Handong Global University, Pohang 37554, Korea 3 Nodaji Co., Ltd., Pohang 37927, Korea 4 Molecular and Cellular Glycobiology Unit, Department of Biological Sciences, SungKyunKwan University, Suwon 16419, Korea 5 Samsung Advanced Institute of Health Science and Technology (SAIHST), Sungkyunkwan University, Seoul 06351, Korea * Correspondence: [email protected] (C.-W.H.); [email protected] (W.-S.Y.); [email protected] (C.-H.K.) Abstract: Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against Citation: Kim, I.-S.; Hwang, C.-W.; pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on Yang, W.-S.; Kim, C.-H. Current Perspectives on the Physiological improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation Activities of Fermented process of CGJ results in the production of enzymes and various physiologically active substances Soybean-Derived Cheonggukjang. -
Indonesian Food Culture Mapping: a Starter Contribution to Promote Indonesian Culinary Tourism Serli Wijaya
Wijaya Journal of Ethnic Foods (2019) 6:9 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0009-3 REVIEW ARTICLE Open Access Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism Serli Wijaya Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed. Keywords: Food culture, Indonesian cuisine, Culinary tourism Introduction international visitors [5]. There are thousands of local Food plays a significant part in all aspects of human life, foods which potentially offer a strong focal point to por- including from fulfilling basic physiological needs to tray Indonesia as a tourism destination.