DOCSLIB.ORG

Is Coming to Indonesia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Is Coming to Indonesia BINUS INTERNATIONAL | VOL. 4 | 2014 BINUS-ASO SCHOOL OF ENGINEERING is Coming to Indonesia PB Leading Edge | Vol. 4 | 2014 Leading Edge | Vol. 4 | 2014 1 Once again we deliver this valuable and beneficial internal magazine, called ‘Innovation’. In this, the fourth edition of 2014, we bring you interesting topics and features, such as an article about Brunch with Executive Dean, Building Characters with Photo Hunting, BINUS INTERNATIONAL Winning 3rd Place in BJM UI, BINUS-ASO School of Engineering, Jakarta Anniversary and many more. You can also find interesting articles in this Innovation that will enrich your knowledge and broaden your horizons. Thank you, God, for your guidance for this edition. I’m really proud to have my team with me. Also thank you to the BINUSIANs who have always supported us. Last but not least, thanks to all you extraordinary, loyal readers. Happy reading! What’s Happenning Focus 03 Korean Comics Counter 14/15 Happy 487th Anniversary, Fransiska Lydia Climate Change Jakarta! 04/05 BRUNCH With 16 Fashion EXECUTIVE DEAN Fostering Community Bonding 06 Building Characters BINUS NORTHUMBRIA School With ‘Photo Hunting’ At of Design Holds Open Booth Museum Taman Prasasti 17 Innovation 07 BINUS FX Hosts ‘Chopshots’ BNSD Held Creative Talk With Documentary Film Festival - Luwi Saluadji Radita A. Wicaksana Southeast Asia 18/19 Profile 08/09 Beating a Hundred Melisa Irene Participants, BINUSIAN 20 Hangout INTERNATIONAL Comes Third Cafe Sabang 16 Mixing Classic 10 Around BINUS in 2 Hours, Flavors The Amazing Race BINUS Binus Group INTERNATIONAL-Style 22/23 Samuel Herditia 11 BINUS-ASO School of BINUS UNIVERSITY Visited Engineering is Coming to By One Of Indonesia ‘s Best Indonesia Diplomats BINUS UNIVERSITY And 12/13 Refresh The Mind And Delloite Indonesia Partnership Embrace Solidarity With Kampoeng Bamboe Weekend Trip INNOVATION | Vol. 4 | 2014 Korean Comics Counter Climate Change NINETY STUDENTS OF THE BINUS INTErnatiONAL MARKETING FUNDAMEntals PROGRAM participatED IN THE LAUNCH OF AN ENVIRONMEntallY-THEMED COMIC FROM SOUTH KOREA, NORU. THE EVENT was HELD ON WEDNESDAY, APRIL 2, 2014 at BLITZ MEGAPLEX, GRAND INDONESIA MALL. THIS HAS BEEN THE INI- tiatiVE OF THE BRITISH EMBASSY AND THE BRITISH COUNCIL IN INDONESIA. he launch of the comic, which portrays “Pop culture from Korea is all the rage right the effects of climate change, is one now in Indonesia. So, this campaign about Tof the programs of the UK Climate the environment is right on the money,” Change Unit Indonesia—a unit managed by Tetty added. the British Government in Indonesia. The Students of Marketing Fundamentals seemed program itself is set up with the objective to enjoy learning in the lively atmosphere of improving the awareness of the young of the launch. Aside from lessons in the generation regarding the issue of climate classroom, BINUS International aims change. to prepare students through practical, This event was an opportunity for students of international, and corporate experience, as Marketing Fundamentals to learn outside the well as through development of soft skills. classroom. As explained by a faculty member (RAW) of the School of Management, Atur Tetty Lubis, the materials presented at the launch are consistent with the program they receive in the classroom. With comic books, the British government wants to raise awareness of environment issues among Indonesian youths. “Usually, the media delivers messages in marketing processes via television, radio, advertisements, and so on. This time, the media is comic books. It is interesting and in line with the marketing material I deliver in my class,” Tetty said. Tetty wanted to show her students that the process of marketing does not always use conventional media. Comic books are seen as an alternative medium amid increasing exposure to foreign pop culture. INNOVATION | Vol. 4 | 2014 “The Value of an International Standard Education” IT IS PREDICTED THat THERE WILL BE STIFFER COMPETITION AMONG COUNTRIES IN SOUTHEAST ASIA NEXT YEAR. THIS IS THE CONSEQUENCE OF THE FREE TRADE AGREEMENT AMONG ASEAN COUNTRIES SET TO BE IMPOSED IN 2015. or this reason, Southeast Some parents worry their children Asian countries are preparing do not have the proper education to themselves well. Human fit in with international standards, F and that concern was addressed resources with an international competitive edge are a priority to in the event. BINUS International prepare. aims at helping parents make the right decision for their children’s Education is a major tool to prepare education. competitive human resources. Higher education institutions, the “The role of parents is very highest strata in formal education, important in choosing the right are expected to be able to produce education. Parents must be able to educated individuals who can compete open up their children’s eyes to the professionally at an international challenges of the future. Children level. Not only professional expertise, know only their obligation to study but language and cultural know-how and to graduate,” asserted Firdaus A. are also required. Alamsjah, Ph.D., Executive Dean of BINUS International. BINUS International has always taken a lead in taking on these challenges. Firdaus, or Ferry, said today With its wealth of experience in many parents opted for overseas producing globally qualified students, universities to send their children the university is committed to to. They believe the quality of preparing students who can compete the universities abroad is more in on the broader stage. line with their children’s needs to compete in the future. This message was discussed during ‘Brunch with the Executive Dean: But, distance and money are the International Education for an main deterrents for parents, and this International Career’, held in the main is where BINUS International offers lobby on 6 April. a solution. INNOVATION | Vol. 4 | 2014 “To respond to this concern felt by parents with the best academic score in his first said during the Q&A session. and students, we offer a solution. BINUS semester. “So far I can compete with The sharing and discussion invited not International offers a choice of international other students, either academically or only active students but also alumni quality education to Indonesian students. non-academically. I haven’t found any who shared their experiences of The cost is less expensive, but the value is problem because the education system studying on an international campus. similar,” Ferry explained. in BINUS International supports me They told how the knowledge they got, and is similar to what I get here. I am hard skills and soft skills, played a big Its educational system, campus facilities, already used to the study environment role in their career development. qualified lecturers, campus environment in Northumbria University,” said Andre with international atmosphere, and via Skype. Two alumni, Kevin Feryanto and cooperation with overseas schools are Andradea Putri, were present at the some of the added values offered by the Besides Andre, Robin Kurniawan, discussion and shared their experiences. university. a student of International Business They are engaged in a very competitive in the class of 2010, also joined the working world and they shared the Soft skills are one of the major focuses in discussion via Skype. He is studying things that have helped them with their the learning process at BINUS. Soft skills at Cologne Business School, Germany. accomplishments. are often neglected in higher education There was also Bella Indah Sanusi, institutions even though global companies a student of Hospitality and Tourism Dea, a graduate of a Marketing minor highly desire these skill sets. Management class of 2012, who is in 2012, is the owner of Tea Spa. Dea doing an internship program at Westin was also acknowledged as one of the The university produces the best graduates Hotel, Bali. Mandiri Young Technopreneurs in as it employs qualified lecturers who 2012. Dea has joined an American are highly experienced in their fields. Overseas students also study at public relations consultancy. Aside from their overseas experience the Senayan campus as part of in teaching and learning, they also have the cooperation between BINUS “The environment at campus supported professional work ethics worthy of BINUS International and overseas universities. my development. Technical stuff, International’s paradigm of becoming a Their presence supports the learning like giving class presentations, helped world-class campus. atmosphere on campus. prepare me in my job at a multinational public relations consulting firm. Students also acknowledge the role of “Overseas students here can help Studying at BINUS trained me with their lecturers in shaping the characters of become enablers to create a global things like this. The lecturers also the students. Melisa Irene, an Accounting mindset amongst our students,” Ferry supported the students to develop student from the class of 2011, said the role themselves,” Dea explained. of the lecturers and the campus environment helped her to become president of BIPEDS Kevin, a graduate of a Computer (BINUS International Pool of English Science major in 2012, is at present Debaters). the director of an IT company, PT. Mitra Informatika Bisnis. He has also “The stereotype of accounting students is had some experience working for IT they are hard to socialize with, let alone companies and as an entrepreneur. becoming an activist in an organization or a These achievements he made while still debater. I can prove that this is not true, and studying. (RAW) it’s because of the lecturers and the learning atmosphere here which helps students to develop themselves,” said Irene. The same sentiment was expressed by a student of overseas study, Andre Aditya Menggala. Andre is a student of Art & Design, in the class of 2010. He is studying at Northumbria University, in the UK, and is competing with other students from various countries. BINUS International has signed a cooperation agreement with Northumbria University.
Load more

Recommended publications
  • Pengembangan Kemasan Yang Marketable Pada Ukm Sofi Dan Ukm Wida Di Desa Sendangagung Kecamatan Minggir Kabupaten Sleman
    Seminar Nasional & Call For Paper DIES NATALIS XXXIII Universitas Islam Batik Surakarta ISBN : 978–979–1230–35–3 PENGEMBANGAN KEMASAN YANG MARKETABLE PADA UKM SOFI DAN UKM WIDA DI DESA SENDANGAGUNG KECAMATAN MINGGIR KABUPATEN SLEMAN Rr. Aulia Qonita1, Nur Her Riyadi Parnanto2 dan Mohd. Harisudin3 1Program Studi Agribisnis, Fakultas Pertanian, Universitas Sebelas Maret Email: [email protected] 2Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Email: [email protected] 3Program Studi Agribisnis, Fakultas Pertanian, Universitas Sebelas Maret Email: [email protected] ABSTRAK Wingko merupakan makanan tradisional yang terbuat dari kelapa sebagai bahan utama. UKM mitra dalam program IbM (Ipteks bagi Masyarakat) adalah UKM Sofi dan UKM Wida. Kedua UKM mitra memiliki permasalahan yang sama tentang kemasan yang digunakan, yaitu kemasan primer yang masih sering terkena noda minyak, belum memiliki kemasan sekunder yang digunakan untuk menjual produk yang dihasilkan, dan belum memiliki pembukuan keuangan. Kegiatan pengabdian ini bertujuan untuk mengintroduksikan kemasan yang marketable dan memberikan pelatihan pembukuan sederhana. Hasil kegiatan menunjukkan bahwa introduksi kemasan yang marketable dapat memberikan dampak positif bagi kedua UKM, yaitu penggunaan kemasan primer yang dikombinasi dengan plastik tidak menimbulkan noda minyak, penggunaan kemasan sekunder dengan desain dan informasi yang lengkap menjadikan image produk lebih meningkat, serta UKM dapat melakukan pembukuan sederhana. Kata kunci : kemasan, marketable, pembukuan, wingko Pendahuluan Indonesia memiliki beragam budaya dan suku, itu juga yang menyebabkan Indonesia kaya akan kulinernya. Mulai dari makanan berat yang mengenyangkan sampai jajanan beragam jenis dari berbagai daerah, tetapi beberapa jajanan tradisional itu sudah mulai jarang ditemui. Beberapa seperti jajanan tradisional yang jarang ditemui: getuk lindri, kue rangi, kembang goyang, kue kucur.
    [Show full text]
  • Jajanan Tradisional Asli Indonesia
    Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa Jajanan Tradisional Asli Indonesia Paskalina Oktavianawati Bacaan untuk Anak Setingkat SD Kelas 4, 5, dan 6 i MILIK NEGARA TIDAK DIPERDAGANGKAN Jajanan Tradisional Asli Indonesia Paskalina Oktavianawati Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa Jajanan Tradisional Asli Indonesia Penulis : Paskalina Oktavianawati Penyunting : Puji Santosa Penata Letak : Dyanjar Diterbitkan pada tahun 2017 oleh Badan Pengembangan dan Pembinaan Bahasa Jalan Daksinapati Barat IV Rawamangun Jakarta Timur Hak Cipta Dilindungi Undang-Undang Isi buku ini, baik sebagian maupun seluruhnya, dilarang diperbanyak dalam bentuk apa pun tanpa izin tertulis dari penerbit, kecuali dalam hal pengutipan untuk keperluan penulisan artikel atau karangan ilmiah. Katalog Dalam Terbitan (KDT) PB 641.595 98 Oktavianawati, Paskalina OKT Jajanan Tradisional Asli Indonesia/ Paskalina j Oktavianawati; Puji Santosa (Penyunting), Jakarta: Badan Pengembangan dan Pembinaan Bahasa, Kementerian Pendidikan dan Kebudayaan, 2017. x; 55 hlm.; 21 cm. ISBN: 978-602-437-249-1 MASAKAN – INDONESIA Sambutan Sikap hidup pragmatis pada sebagian besar masyarakat Indonesia dewasa ini mengakibatkan terkikisnya nilai-nilai luhur budaya bangsa. Demikian halnya dengan budaya kekerasan dan anarkisme sosial turut memperparah kondisi sosial budaya bangsa Indonesia. Nilai kearifan lokal yang santun, ramah, saling menghormati, arif, bijaksana, dan religius seakan terkikis dan tereduksi gaya hidup instan
    [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]
  • Pergub DIY No. 25 Tahun 2017 Ttg Standardisasi Makanan
    SALINAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA PERATURAN GUBERNUR DAERAH ISTIMEWA YOGYAKARTA NOMOR 25 TAHUN 2017 TENTANG STANDARDISASI MAKANAN JAJANAN ANAK SEKOLAH DENGAN RAHMAT TUHAN YANG MAHA ESA GUBERNUR DAERAH ISTIMEWA YOGYAKARTA, Menimbang : a. bahwa anak sebagai penerus cita-cita perjuangan bangsa, perlu mendapat kesempatan yang seluas-luasnya untuk tumbuh dan berkembang secara optimal, baik fisik, mental maupun sosial; b. bahwa untuk mendukung tumbuh kembang anak secara optimal perlu asupan makanan yang aman, sehat, bergizi dan layak dikonsumsi di lingkungan tumbuh kembangnya; c. bahwa masih ditemukan makanan jajanan anak sekolah yang tercemar bahan berbahaya baik fisik, kimia maupun kandungan mikrobiologi melebihi batas serta bakteri patogen; d. bahwa berdasarkan pertimbangan sebagaimana dimaksud dalam huruf a, huruf b, huruf c, dan huruf e perlu menetapkan Peraturan Gubernur tentang Standardisasi Jajanan Makanan Anak Sekolah; Mengingat : 1. Pasal 18 ayat (6) Undang-Undang Dasar Negara Republik Indonesia Tahun 1945; 2. Undang-Undang Nomor 3 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Berita Negara Republik Indonesia Tahun 1950 Nomor 3) sebagaimana telah diubah terakhir dengan Undang-Undang Nomor 9 Tahun 1955 tentang Perubahan Undang-undang Nomor 3 Jo. Nomor 19 Tahun 1950 tentang Pembentukan Daerah Istimewa Jogjakarta (Lembaran Negara Republik Indonesia Tahun 1955 Nomor 43, Tambahan Lembaran Negara Republik Indonesia Nomor 827); 3. Undang-Undang Nomor 8 Tahun 1999 tentang Perlindungan Konsumen (Lembaran Negara Republik Indonesia Tahun 1999 Nomor 42, Tambahan Lembaran Negara Republik Indonesia Nomor 3821); 4. Undang-Undang Nomor 36 Tahun 2009 tentang Kesehatan (Lembaran Negara Republik Indonesia Tahun 2009 Nomor 144, Tambahan Lembaran Negara Republik Indonesia Nomor 5063); 5. Undang-Undang Nomor 13 Tahun 2012 tentang Keistimewaan Daerah Istimewa Yogyakarta (Lembaran Negara Republik Indonesia Tahun 2012 Nomor 170, Tambahan Lembaran Negara Republik Indonesia Nomor 5339); 6.
    [Show full text]
  • Modul Guru Pembelajar Paket Keahlian Patiseri Sekolah Menengah Kejuruan (SMK) Dalam Rangka Pelatihan Guru Pasca Uji Kompetensi Guru (UKG)
    MODUL GURU PEMBELAJAR Pake t Keahlian Patiseri Sekolah Menengah Kejuruan(SMK) KELOMPOK KOMPETENSI G Penanggung Jawab : Dra. Hj. Djuariati Azhari, M.Pd KOMPETENSI PROFESIONAL Penulis: Dra. Harteti 0816354314 [email protected] Dra. Siti Ariatmi 081266799079 [email protected] Tantri Miharti, S.Pd 081513284989 [email protected] Penelaah: Dra. Laksmi Dharmayanti, M.M 089664975812 [email protected] KOMPETENSI PEDAGOGIK Penulis: Drs. Ahmad Hidayat, M.Si. 08158178384 [email protected] Penelaah: Drs. Sanusi, M.M 085883483492 [email protected] Copyright © 2016 Pusat Pengembangan dan Pemberdayaan Pendidik dan Tenaga Layout & Desainer Grafis: Kependidikan Bisnis dan Pariwisata Tim Direktorat Jenderal Pendidik dan Tenaga Kependidikan Hak Cipta dilindungi Undang-Undang Dilarang mengcopy sebagian atau keseluruhan isi buku ini untuk kepentingan komersial tanpa izin tertulis dari Kementerian Pendidikan dan Kebudayaan Kata Sambutan Peran guru profesional dalam proses pembelajaran sangat penting sebagai kunci keberhasilan belajar siswa. Guru Profesional adalah guru yang kompeten membangun proses pembelajaran yang baik sehingga dapat menghasilkan pendidikan yang berkualitas. Hal tersebut menjadikan guru sebagai komponen yang menjadi fokus perhatian pemerintah pusat maupun pemerintah daerah dalam peningkatan mutu pendidikan terutama menyangkut kompetensi guru. Pengembangan profesionalitas guru melalui program Guru Pembelajar (GP) merupakan upaya peningkatan kompetensi untuk semua guru. Sejalan dengan hal tersebut, pemetaan kompetensi guru telah dilakukan melalui uji kompetensi guru (UKG) untuk kompetensi pedagogik dan profesional pada akhir tahun 2015. Hasil UKG menunjukkan peta kekuatan dan kelemahan kompetensi guru dalam penguasaan pengetahuan. Peta kompetensi guru tersebut dikelompokkan menjadi 10 (sepuluh) kelompok kompetensi. Tindak lanjut pelaksanaan UKG diwujudkan dalam bentuk pelatihan paska UKG melalui program Guru Pembelajar. Tujuannya untuk meningkatkan kompetensi guru sebagai agen perubahan dan sumber belajar utama bagi peserta didik.
    [Show full text]
  • Groenten Soja Kip Rund Varken Basis Vis En Garnaal Ei Saté Soep
    Bestellijst Kant en Klaar Kleine Bak Grote Bak Aantal Klein Aantal Groot 300 gram 500 gram Groenten Sambal Goreng Boontjes Sperziebonen in licht pittige saus € 3,75 € 6,25 Sajoer Lodeh Diverse groenten in milde kokossaus € 3,75 € 6,25 Oblok Oblok Kouseband, tahoe en tempé in licht pittige saus € 3,75 € 6,25 Toemis Peultjes Roerbak groenten in oestersaus € 3,75 € 6,25 Atjar Ketimoen Zoetzure komkommer en paprika € 3,75 € 6,25 Atjar Tjampoer Zoetzure bloemkool, wortel en paprika € 3,75 € 6,25 Soja Tahoe Bali Gebakken tahoe in pittige sambalsaus € 4,20 € 7,00 Sambal Goreng Tahoe Gebakken tahoe en peté in licht pittige saus € 4,20 € 7,00 Tempé Pedis Gebakken tempé in pittige sambalsaus € 4,20 € 7,00 Tempé Manis Pedis Gesuikerde tempé € 4,20 € 7,00 Kleine Bak Grote Bak Kip 400 gram 600 gram Smoor Kipdijfilet in ketjapsaus € 8,00 € 12,00 Besengeh Kipdijfilet in kerrie kokossaus € 8,00 € 12,00 Roedjak Kipdijfilet in licht pittige ketjapsaus € 8,00 € 12,00 Pedis Kipdijfilet in pittige sambalsaus € 8,00 € 12,00 Rund Smoor Rundvlees in ketjapsaus € 8,00 € 12,00 Sambal Goreng Rundvlees in licht pittige ketjapsaus € 8,00 € 12,00 Rendang Rundvlees in kruidige kokossaus € 8,00 € 12,00 Bali Rundvlees in pittige sambalsaus € 8,00 € 12,00 Varken Babi Ketjap Varkensvlees in ketjapsaus € 8,00 € 12,00 Babi Ketjap Spek Spek in ketjapsaus € 8,00 € 12,00 Bali Varkensvlees in pittige sambalsaus € 8,00 € 12,00 Basis Nasi Goreng 500 gram Gebakken rijst met gehakt en groenten € 4,50 Bami Goreng 500 gram Gebakken bami met gehakt en groenten € 4,50 Witte Rijst 500
    [Show full text]
  • Penggunaan Labu Kuning Sebagai Pengganti Telur Pada Kue Cubit
    PENGGUNAAN LABU KUNING SEBAGAI PENGGANTI TELUR PADA KUE CUBIT TUGAS AKHIR Diajukan Untuk Memenuhi Salah Satu Syarat Dalam Menyelesaikan Program Diploma III Program Studi Manajemen Patiseri Sekolah Tinggi Pariwisata Bandung Disusun Oleh : NITI BILQIS MUZON NIM : 201621616 PROGRAM STUDI MANAJEMEN PATISERI SEKOLAH TINGGI PARIWISATA BANDUNG 2019 LEMBAR PENGESAHAN J UDUL TUGAS AKHIR PENGGUNAAN LABU KUNING SEBAGAI PENGGANTI TELUR PADA KUE CUBIT NAMA : NITI BILQIS MUZON NIM : 201621616 PROGRAM STUDI : MANAJ EMEN PATI SERI Pembi mbi ng I , Pembi mbi ng I I , 圏園 Drs. Susi l o Dwi Prabowo. M.Pd. NIP 19630404 199403 1 001 NIP 19590127 198603 1 001 Bandung, 15 Agust us 2019 M enget ahui , Menye両ui , Kepal a Bagi an Admini st rasi Akademik dan Ket ua Sekol ah Ti nggi Pari wisat a Bandung 臆音型 SURAT PERNYATAAN PERNYATAAN MAHASI SWA Yang bert anda t angan di bawah i ni , Saya : Nama : Nit i Bi l qi s Muzon Tempat /Tanggal Lahi r : Bekasi , 20 Mei 1 997 NIM : 201621616 Program St udi : Man匂emen Pat i seri Dengan i ni saya menyat akan bahwa: 1 ・ Tugas Akhi r/Proyek Akhi r/Skri psi yang be巧udul : PENGGUNAAN LABU KUNING SEBAGAI PENGGANTI TELUR PADA KUE CUBIT i ni adal ah men岬akan hasi l karya dan hasi l penel i t i an saya sendi ri , bukan mempakan hasi l perj i pl akan, Pengut i pan, PenyuSunan Oleh orang at au pi hak l ai n at au cara- Cara l ai n yang t i dak sesuai dengan ket ent uan akademik yang berl aku di STP Bandung dan et i ka yang berl aku dal an masyarakat kei l muan kecual i arahan dari Ti m Pembi mbi ng.
    [Show full text]
  • Rijstaffel 2013
    INDONESIAN NIGHT MARKET DINNER AT DONBIU EVERY SUNDAY NIGHT SOUP RAWON BUNTUT SAPI Oxtail Soup with Black nuts and salted duck eggs STARTERS & SALAD KEKALAS KANCANG PANJANG URAPAN SAYURAN Spicy long bean salad Blanched vegetables with coconut dressings SEMUR TERONG BETAWI BALA BALA Marinated spicy eggplant salad Deep fried battered vegetables ORAK ARIK DENGAN SUUN GADO GADO GULUNG Stir fried cabbage, carrot, eggs with glass noodles Rolled vegetables, bean cake, bean curds with peanut sauce REMPEYEK TERI & KACANG COMBRO SINGKONG & OTAK OTAK PANGGANG Homemade peanut & dried anchovies crackers Deep fried cassava with shrimps & fish terrine in banana leaf CHAFING DISHES AYAM PANGGANG RICA RICA IGA SAPI BUMBU CABAI HIJAU Grilled marinated spicy chicken Boneless beef ribs with chunky green chilli sauce TEMPE, TAHU & TELOR BALADO KARE BABI Bean cake, bean curds & eggs in tomato chili sauce Coconut braised pork IKAN BAKAR MANADO EMPAL DAGING SAPI Grilled mackerel steak with tomato & chili relish Deep fried marinated beef TONGSENG KAMBING MIE GORENG SARI LAUT Spicy lamb stew Fried noodles with seafood NASI GORENG MERAH BEBEK GORENG KERING Stir fried brown rice with chicken Deep fried crispy duck UDANG ASAM PEDAS (LIVE COOKING STALL) SAYUR LODEH Stir fried spicy & sour prawns Simmered vegetables in coconut curry sauce CARVING STATION BABI GULING SAMBAL BAWANG TABIA SERE URUTAN BALI, KRUPUK AYAM & Balinese roast suckling pig Shallot & chili relish GORENGAN Balinese sausage, chicken crackers & fried intestines GRILL STATION LONTONG SATE AYAM MADURA,
    [Show full text]
  • Immigrant Home Gardens: Places of Religion, Culture, Ecology, and Family
    UC Irvine UC Irvine Previously Published Works Title Immigrant home gardens: Places of religion, culture, ecology, and family Permalink https://escholarship.org/uc/item/73t3636r Journal Landscape and Urban Planning, 105(3) ISSN 01692046 Authors Mazumdar, Shampa Mazumdar, Sanjoy Publication Date 2012-04-01 DOI 10.1016/j.landurbplan.2011.12.020 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Landscape and Urban Planning 105 (2012) 258–265 Contents lists available at SciVerse ScienceDirect Landscape and Urban Planning journal homepage: www.elsevier.com/locate/landurbplan Immigrant home gardens: Places of religion, culture, ecology, and family Shampa Mazumdar a, Sanjoy Mazumdar b,∗ a Department of Sociology, University of California, Irvne, CA 92697-5100, USA b Department of Planning, Policy, and Design, School of Social Ecology, University of California, Irvine, CA 92697-7075, USA article info abstract Article history: This paper focuses on the role of home gardens in the lives of immigrants. An ethnographic research was Received 17 July 2011 conducted which included observations of 16 home gardens and unstructured open-ended interviews Received in revised form with 28 immigrants from India, Vietnam; Indonesia, Philippines, Iran, China and Taiwan, to Southern Cal- 22 December 2011 ifornia, USA. The lessons from this study are that for immigrants home gardens can be: (a) religious space Accepted 23 December 2011 enabling everyday practice of religion as well as meditation and socialization; (b) culture space through Available online 20 January 2012 plants, fruits and flowers that enable cultural cuisine, ethnomedicine, and identity continuity; (c) eco- logical space that assists with environmental/ecological nostalgia, reconnecting people with landscapes Keywords: Home gardens left behind as well as forging new connections to place; (d) family memorial space where gardens honor Sacred space and memorialize family members and provide opportunities for intergenerational linkages.
    [Show full text]
  • Bali Buffet Java Buffet Sumatra Buffet Celebes Buffet
    [email protected] www.tokofennis.nl/toko Bali Buffet Java Buffet Sumatra Buffet Celebes Buffet Witte rijst Witte Rijst Witte Rijst Witte Rijst Bami Goreng Bami Goreng Nasi Goreng Nasi Goreng Babi Ketjap Babi Ketjap Bami Goreng Bami Goreng Ajam Besengeh Sambal Goreng Rund Babi Ketjap Babi Ketjap Sambal Goreng Boontjes Ajam Besengeh Rendang Rendang Sajoer Lodeh Sambal Goreng Boontjes Ajam Pedis Ajam Pedis 2 x Saté Ajam Sajoer Lodeh Sambal Goreng Boontjes Sambal Goreng Boontjes Atjar Ketimoen 2 x Saté Ajam Sajoer Lodeh Sajoer Lodeh Kroepoek Telor Bali Gado Gado Gado Gado Sambal Badjak Atjar Ketimoen 3 x Saté Ajam 2 x Saté Ajam Kroepoek Telor Bali 2 x Saté Babi Prijs p.p. € 11,25 Atjar Ketimoen Telor Bali Prijs p.p. € 13,75 Kroepoek Sambal Goreng Tempé Seroendeng Atjar Ketimoen Sambal Badjak Kroepoek Emping Prijs p.p. € 17,25 Seroendeng Sambal Badjak Prijs p.p. € 19,95 U kunt uit bovenstaande menu’s uw keuze maken, eventueel in samenspraak en met advies van ons. Natuurlijk kunt u ook uw eigen menu samenstellen door een keuze te maken uit de navolgende gerechten. Een voorwaarde echter is dat het minimumbedrag van een buffet €8,50 p.p. en €150,- totaal moet bedragen. Groentegerechten Pittig Prijs per 100 gr/st. Aantal Verschillende groenten, tahoe en Sajoer Lodeh * € 1,10 tempé in milde kokossaus Sperziebonen in licht pittige Sambal Goreng Boontjes ** € 1,10 sambalsaus Kouseband in pittige saus met Oblok Oblok ** € 1,10 tahoe en tempé Sambal Goreng Paksoi & Paksoi met taugé in licht pittige ** € 1,10 Taugé saus Verschillende knapperige Tjampoer
    [Show full text]
  • Skripsi Pengaruh Ragi Tape Dan Ragi Fermipan Terhadap Karakteristik Fisik, Kimia Dan Sensoris Kue Apem the Effect of Tradition
    SKRIPSI PENGARUH RAGI TAPE DAN RAGI FERMIPAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE APEM THE EFFECT OF TRADITIONAL AND COMMERCIAL MICROBIAL STARTER ON PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF APEM CAKE Nelson Abetnego Depari 05121003031 PROGRAM STUDI TEKNOLOGI HASIL PERTANIAN JURUSAN TEKNOLOGI PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS SRIWIJAYA 2019 SUMMARY NELSON ABETNEGO DEPARI. The Effect of Traditional and Commercial Microbial Starter on Physical, Chemical and Sensory Characteristics of Apem Cake (Supervised by BASUNI HAMZAH and AGUS WIJAYA). Apem cake is a traditional cake made of main raw material of rice flour. The objective of this research was to determine the effect of microbial starters addition and their concentration on physical, chemical and sensory characteristics of apem cake. The research used a Factorial Randomized Block Design with two factors and all experiment was conducted in triplicates. The first factor was the type of microbial starter (traditional and commercial) and the second factor was microbial starter concentration (2, 4 and 6%). The observed parameters included physical (degree of dough development, texture and color), chemical (moisture content and ash content) and sensory characteristics (using hedonic test with four quality attributes, including aroma, color, taste and texture). The results showed that type of microbial starter had significant effects on degree of expansion, texture, color (hue), water content and ash content, whereas microbial starter concentration had significant effects on degree of expansion, texture, color (chroma and hue), water content and ash content. Moreover, interaction of the two factors significantly affected degree of expansion, texture, color (lightness and hue), water content ash content as well as sensory preference average scores, including color, taste and texture.
    [Show full text]
  • Chapter Ii Literature Review
    CHAPTER II LITERATURE REVIEW In this chapter the writer presents about the information of layer cake, the information of cassava, the information of rice flour, recipe of rice flour layer cake, the function of the ingredients, information of taste, information of texture and information of aroma. 2.1 Layer Cake Indonesia has many kinds of famous cake such as Kue Pancong, Onde- onde, Bika Ambon, Kue Cucur, Apem, Bakpia, Lapis Surabaya, and Kue Lapis. Octaviani (2013) said that layer cake (kue lapis) is traditional food or cake of Indonesia. Layer cake has layers with many color variation and also interesting taste. The process of making layer cake needs a patience to make layer in every layer levels to be sheer layers of layer cake. Layer cake is easy to find in traditional event of Indonesia, for example, yasinan, syukuran, wedding party and etc. Layer cake has different types and ingredients. There are Rice layer cake and Legit layer cake. Bloem in Sompotan (2011) said that spekkoek is the first name of layer cake which means layers in Dutch. Indonesian societies make cake by using rice and it is called rice layer cake. Then they do combination to layer cake by put spices and flours and it become legit layer cake. In addition Yuono (2013) stated that legit layer cake or thousands layer cake in English has original name spekkoek which means layer of lard in Dutch, but actually legit layer cake does not contain lard in its main ingredient. Many people love legit layer cake because it has typical taste and unique process of making.
    [Show full text]