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DAFTAR SKRIPSI THP 2001 NO TOPIK JUDUL PENULIS EKSTRAKSI ALBUMIN IKAN GABUS <APHIOCHEPALUS SHLATSU> 1 ALBUMIN IKAN PENGARUH SUSU & LAMA PEMANASAN SERTA FAKSINASI ALBUMIN Agus Heri S. MENGGUNAKAN ASAM HIDROLISA SELULOSA AMPAS GARUT <MARANTA ARRUNDINACIAAE l> Yuliana Yasmin 2 AMPAS GARUT OLEH SEL TRICHODERMA VIRIDE AMOBIL DENGAN METODE D. PENJEBAKAN MENGGUNAKAN MATRIK Ca - ALGENAT PENYUSUNAN FORMULA BUBUR BAYI BERBAHAN TEPUNG UBI JALAR BERTUNAS <IPOMOE BATATAS I> DAN TEPUNG KECAMBAH KACANG 3 BUBUR BAYI Pebru Yuwono KACANGAN DENGAN LINIER PROGRAMMING UNTUK MENCAPAI KECUKUPAN PROTEIN , VITAMIN C, BESI, DAN KALSIUM PENGARUH KONSENTRASI BUSA DAN SUHU PENGERINGAN TERHADAP BUBUR 4 SIFAT FISIK TEPUNG BUBUR MANGGA KEVEINE (MANGIVERA Lilik Fatmawati MANGGA ADORATAGRIFF) PEMBUATAN CAKE TEMPE KAJIAN PROPORSI TEPUNG TEMPE DENGAN 5 CAKE TEMPE Dian Riasari TEPUNG GANDUM DAN PROPORSI GULA AREN DENGAN GULA PASIR . CANGKANG OPTIMASI PROSES' DEMINERALISASI CANGKANG RAJUNGAN 6 Zohan Effendi RAJUNGAN <PRATUNUS BELAGICUS> KAJIAN SUHU DAN WAKTU DEMINERALISASI . PENGARUH LAMA PERENDAMAN DAN PH. LARUTAN ASAM PHOSPAT CARANG EMAS Bunga Herawati 7 (H3PO4) TERHADAP SIFAT FISK: KIMIA DAN ORGANOLEPTIK CARANG UMBI KIMPUL M. ETAS UMBI KEMPUT <XANTHOSOMA SAGITTIPOLIUM SCHAAT> PENGARUH PROPORSI TEPUNG UBI JALAR <EPOMEA,,BATATAS I> DN COOKIS UBI 8 TEMPE SERTA PENAMBAHAN FRUKTOSA TERHADAP MUTU COOKIS UBI Nur Sobariyatun JALAR JALAR STUDI KEAMANAN PANGAN DAN KARAKTERISTIK FISIKA KIMIA SERTA 9 CORNET BEEF ORGANOLEPT CORNED BEEF YANG BEREDAR DI BEBERAPA PASAR Ismi Susilawati SWALAYAN KODYA MALANG <KAJI NETRIT DAN PEWARNA BUATAN > CRACKERS PEMBUATAN VEGETATABLE CRACKERS TINJAUAN PROPORSI TEPUNG Heni 10 VEGETABLES TERIGU, TEPUNG JAGUNG SERTA PENAMBAHAN MENTEGA PUTIH . Kurniatiningsih PENGARUH PH DAN LAMA PERENDAMAN HCI TERHADAP SIFAT FISIKO DAGING 11 KIMIA DAN ORGANOLEPTIK DAGING SINTETIK DARI BUNGKIL KACANG Dwi Yuri D. SINTETIK , TANAH PENGARUH PROPORSI TEPUNG (BERAS KETAN DAN UBI JALAR) SERTA 12 DODOL KETAN Iwan Hendriana PENAMBAHAN SANTAN TERHADAP KUALITAS DODOL KETAN PEMBUATAN DODOL WALUH <CURURBITA MOSCHATADUCH>. KAJIAN DODOL KETAN 13 PENAMBAHAN TEPUNG KETAN DAN TERIGU SERTA GULU PASIR Rahmi Irawati WALUH TERHADAP SIFAT FISIKO .KIMIA DAN ORGANOLEPTIK PEMBUATAN EDIBLE FILM (KAJIAN KONSENTRASI TAPIOKA. DAN 14 EDIBLE FILM Desi Purwitasari KONSENTRASI KARAGINAN TERHADAP BEBERAPA FISIK EDIBLE FILM) PEMBUATAN EVERVESCENT MENGKUDU <MORINDA CETRIFOIA> : EFFERVESCEN Ermy 15 KAJIAN JENIS ASAM DAN KONSENTRASI DEKSTRASA M.ONOHIDRAT T MENGKUDU Wardiningsih TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK EKSTRAK MIKROENKAPSULASI EKSTRAK DAUN SUJI (PLIOMELE ANGUSTIFOLIA) 16 Yati Hidayati DAUN SUJI DENGAN PENGERING EKSTRAKSI EKSTRAKSI PEWARNA ALAMI DARI KULIT BUAH MANGGIS <GARCINIA 17 KULIT MANGASTANA L> KAJIAN KONSENTRASI HCL DAN APLIKASINYA PADA Irwin Dani MANGGIS YOGHURT PENGARUH JAGUNG DENGAN UBI JALAR <iPOMEA BATATAS 1> DAN EKSTRUSI 18 KEDELAI <GLIANE MASE> BERGEMANISASI TERHADAP SIFAT PRODUKS Umi Hannidah BASIS JAGUNG EKSTRUSI BASIS JAGUNG FORTIFIKASI KUPANG PADA MAKANAN RINGAN PRODUK EKSTRUSI EKSTRUSI Dallah Retno 19 JAGUNG : TINJAUAN DARI JENIS DAN PROPORSI KUPANG YANG JAGUNG Mentari DITAMBAHKAN PENGARUH KONSENTRASI SKARTENING DAN AGAR SBY TABILIZER ES KRIM 20 TERHADAP KUALITAS FISIK KIMIA DAN ORGANOLEPTIK ES CREAM Iffah Zubaidah KACANG HIJAU KACANG HIJAU <VEGAN RADIATE 1> PEMBUATAN ES KRIM SUSU TEMPE KAJIAN DARI JENJS STABILIZER DAN ES KRIM 21 KONSENTRASI SKARTENING TERHADAP KUALITAS FISIKO KIMIA DAN Fona Herlina TEMPE ORGANOLEPTIKNYA PENGARUH PROPORSI TEPUNG UBI JALAR BERTUNAS DAN TEPUNG " 22 FLAKE KACANG KEDELAI BERKECAMBAH SERTA.PENGARUH LAMA Heryunah PENGARUH PROPORSI UBI KAYU DATA TEPUNG GAPLEK SERTA 23 GETUK LINDRI PENAMHAHAN AIR TERHADAP ASPEK KUALITAS FISIK KIMIA DAN Faris Pradini H. ORGANOLEPTIK GETUK LINDRI KLARIFIKASI TETES TEBU SEBAGAI BAHAN BAKU GULA CAIR DENGAN Rani Latu 24 GULA CAIR METODE FASFATENSI Parisa PENGEMBANGAN MODEL GENERIK HACCP UNTUK INDUSTRI Indria 25 HACCP PEMBEKUAN UDANG Purwaningrum IMMOBILISASI SEL ANTHROBACTER SP. NRRI, B.3728 PENGHASIL IMMOBILISASI 26 GLUKOSA ESOMARASE MENGGUNAKAN GELATIN TEPE B. DAN Alexander R.O SEL NRR 3728 GLUTANAL DEHID ISOLASI KITIN DARI CANGKANG RAJUNGAN < PORTUNUS PELAGICUS> . 27 ISOLASI KITIN KAJIAN SUHU DAN WAKTU PROSES DIPROTENASI Ida Ayu Ulifah PENGARUH PROPORSI BLIGO <BENINCOSA HISPIDA> NANAS <ANANAS Zulianti Hidayah 28 JAM BLIGO COMOSMUS I MER> DAN PROPORSI SUKROSA FRUKTOSA TERHADAP . SIFAT FISIK KIMIA DAN ORGANOLEPTIK JAMBU BLIGO / PENGARUH LAMA FERMENTASI DAN PASTEURISASI TERHADAP 29 JAMU BELIK. Supri Astuti KUALITAS JAMU BATIK SELAMA PENYIMPANAN . JAMUR TIRAM PROSEDUR OPERASI STANDART PENGERINGAN JAMUR TIRAM PUTIH 30 Arty anti Hartati PUTIH <PLEUROTIRS FLORIDA> PEMBUATAN JELLY APEL <MALUS SYLVISTRISMULL> VARITAS ANNA JELLY APEL Iriyanti Ningrum 31 KAJIAN. PROPORSI AIR PEREBUSAN BUAH DAN KONSENTRASI GULA ANNA T TERHADAP SIFAT FLSIK KIMIA & ORGANOLEPTIK STUDI PEMBUATAN JELLY NANGKA <ARTOCORPUS HETERO PHYLLUS> 32 JELLY NANGKA Anggia S. A. TINJAUAN KONSENTRASI KARAGENAN DAN PENAMBAHAN GULA PENGARUH PROPORSI TEPUNG (BERAS KETAN DAN GAPELEK) SERTA JENANG 33 PENAMBAHAN SANTAN TERHADAP ATRIBUT KUALITAS FISIK KIMIA DAN Budi Setiawan BERAS KETAN ORGANOLEPTIK JENANG JENANG PENGARUH PENAMBAHAN SORBITOL DAN ANTIAKSI DAN (BHA-BHT) 34 Rodifa Choruly KETAN TERHADAP KUALITAS JENANG KETAN SELAMA PENYIMPANAN PEMBUATAN KERUPUK NANAS : KAJIAN PENAMBAHAN BUBUR BUAH KERUPUK 35 NANAS DAN NA HCO3 TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK Kabul Abdillah NANAS . KECAP PEMBUATAN KECAP KACANG TANAH (ARACHIS HYPHOGEA I.) KAJIAN 36 KACANG LAMA FERMENTASI DAN KONSENTRASI LARUTAN GARAM TERHADAP Erni Lismayanti TANAH SIFAT FISIK, KIMIA SERTA ORGANOLEPTIK KECAP. KONSENTRAT APLIKASI PEMBUATAN BEKU PADA PEMBUATAN KONSCTRAT AIR BUAH 37 AIR BUAH MANGGA PAKIL MANGIFERA FOETIDA LOUR> KAJIAN DARI LAMA Fajar Ma'rufin MANGGA FILTRASI SENTGFEEGOL DAN ULANGAN PEMEKATAN PEMBUATAN KUE SATU . KAJIAN DARI SUBSTITUSI BAHAN BAKU DAN 38 KUE SATU PROPORSI GULA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK Fitri Achiyati KUE SATU PEMBUATAN BUBUK KUNYIT <CUCURMA LONGA 1> CELUP PENGARUH 39 KUNYIT CELUP Siti Sakdiyalt KONSENTRASI NA METABIL SULFITE DAN WAKTU BLANCHING PEMBUATAN MADU MONGSO : KAJIAN DARI LAMA FERMENTASI TAPE MADU 40 KETAN DAN PENAMBAHAN SORBITOL TERHADAP SIFAT FISIK KIMIA DAN Ibnul Huda MONGSO ORGANOLEPTIK MANISAN MANISAN KULIT SEMANGKA <CITRULLUS VULGARISSCBARIL> KAJIAN 41 KULIT KONSENTRASI CaCL2 DAN LAMA BLANCHING TERHADAP SIFAT FISIKO Irda Hastuti SEMANGKA KIMIA DAN ORGANOLEPTIK STUDI KEAMANAN PANGAN DAN KARAKTERISTIK SIFAT FISIKO KIMIA DAN 42 MIE BASAH ORGANOLEPTIK MIE BASAH DI PASAR KODYA MALANG (KAJIAN BORAKS Retno Megawati FORMALIN DAN PEWARNA SINTETIS) STUDI KUALITAS KANDUNGAN MINYAK BEKAS KANDUNGAN MINYAK 43 MINYAK BEKAS BEKAS PENGGORENGAN KERUPUK PUTIH PADA PERUSAHAAN YANG Yusnita Dewi BERADA DI KECAMATAN SUKUN DAN BLIMBING KODYA MALANG MINYAK. STUDI BEBERAPA SIFAT FISIK KIMIA MINYAK GORENG BEKAS 44 GORENG Anna Fadillah PENGGORENGAN KERIPIK PEPAYA SISTEM VAKUM BEKAS PENGARUH PERBEDAAN KONSENTRASI KANSTIH SODA DAN SUHU PADA MINYAK PROSES NETRALISASI DISERTAI BLANCHING MINYAK GORENG BEKAS Imawati 45 GORENG PENGGORENG KERIPIK TEMPE TERHADAP KARAKTERISTIK MINYAK Warastuti BEKAS GORENG YANG DIHASILKAN MINYAK IDENTIFIKASI KERUSAKAN MINYAK GORENG BEKAS PADA BEBERAPA Metta 46 GORENG PENJUAI GORENGAN DI KECAMATAN LOWOKWARU KODYA MALANG Kusumawati BEKAS EKSTRAKSI MINYAK KELAPA <COCOS NUCIFERA > PROSES BASAH MENGGUNAKAN EKSTRAK BUAH NANAS <ANANAS COSMOSUS 1> KAJIAN 47 MINYAK KASAR Suyatno DARI PENAMBAHAN EKSTRAK BUAH NANAS DAN SUHU PEMERAMAN TERHADAP KUALITAS RENDEMAN DAN MUTU MINYAK KASAR PENGARUH FASFALASI DAN PENAMBAHAN FLOKUIAN ANION Keterin Kenyo 48 NIRA TEBU <POLIAKRIAMID TERHIDIOLISA SEBAGIAN> TERHADAP KUALITAS NIRA P. TEBU TERKLARIFIKASI PENGEMBANGAN SEL ARTKROBACTER SP. NRRL B.3728 PENGHASIL 49 NRRL 3728 Jamroni GLUKOSA LSOINERASE DENGAN POLIETEHNEMIN DAN GLUTARALDEHED OPTIMASI PENGGUNAAN EKS DEDAK GANDUM SEBAGAI MEDIA FERMENTASI PRODUKS DEKSTRAN OLEH LEUCONOSTOS MESEN 50 NRRL B512 (F) Arif Priyo T. TEROIDES NRRL B512 (F) DAN KARAKTERISASI DARI DEKSTRAN YANG DIHASIIKAN STUDI PRODUKSI DEKSTRAN OLEH LEUCONOSTOC MESENTEROIDES 51 NRRL B512 F NRRL B 512 F DENGAN MENGGUNAKAN NIRA TEBU (NIRA KENTAL) Joko Yuwono SEBAGAI MEDIA FERMENTASI PEMBUATAN NUGGETS KUPANG <CORBULA FABA HINDS> KAJIAN NUGGET 52 PENAMBAHAN; TEPUNG TERIGU DAN KUNING TELUR TERHADAP SIFAT Puspita Rini KUPANG FISIK KIMIA DAN ORGANOLEPTIK PEANUT PENGARUH PENAMBAHAN PASTA UBI JALAR TERHADAP KUALITAS Maria Dian A. 53 BUTTER PEANUT BUTTER W. PEANUT PENGARUH PENAMBAHAN PASTA UBI JALAR TERHADAP KUALITAS Mar'atul 54 BUTTER PEANUT BUTTER Mahmudah PEMURNIAN PROSES PENGGUNAAN DOLOMIT SEBAGAI SUBSTITUSI PADA PEMUMIAN 55 Kunti Nursasiati NIRA NIRA DI PG SULFITASI PENGARUH KONSENTRASI SARI BUAH APEL MUDA JENIS MANALAGI DAN Setiya Ani 56 PERMEN JELLY KARAGENAN TERHADAP KUALITAS PERMEN JELLY Mustikasari PEMANFAATAN CACAO SWEAT UNTUK PERMEN JELLY : KAJIAN DARI 57 PERMEN JELLY Ruri Endah P. JURMLAH CACAO SWEAT DAN KONSENTRASI GULA PENGARUH PROPORSI TEPUNG TERIGU DENGAN BRAN GANDUM Diah Nurindah 58 ROTi TAWAR SEBAGAI SUMBER SERAT DAN PERSENTASE PENGGUNAAN YEAST A. TERHADAP MUTU ROTI TAWAR PEMBUATAN TEPUNG TERIGU BERSERAT TINGGI (KAJIAN PEMANFAATAN 59 ROTI TAWAR FINE BRAM DAN POLLARD GANDUM SEBAGAI SUMBER SERAT DAN Yudi Santoso APLIKASINYA PEMBUATAN ROTI TAWAR) PENGARUH PROPORSI TEPUNG (BERAS KETAN DAN UBI JALAR ) SERTA SALON PENGGUNAAN KELAPA PARUT OVEN DAN SANGRAI TERHADAP SIFAT 60 Ilah Jazilah
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  • Banquet Menus 1-4.Ai

    Banquet Menus 1-4.Ai

    IXORA HOTEL July August Banquet Menu I RM58nett Adult | RM35 nett Child * Menu subject to change PANGGANG KORNER ‘WARUNG PAK MIE’ Ayam Percik Perlis Tandoori Sausage with Mint Raita JUADAH PEMBUKA SELERA GERAI.COM Laksa Kuala Kedah ULAM – ULAMAN KAMPUNG Teh Tarik dan Nescafe Tarik ‘TERBAIK DARI LADANG’ PASEMBOR ‘PADANG KOTA’ Kacang Panjang Sengkuang Kacang Botol Timun Ulam Raja Tau Kuah Goreng Timun Cucur Udang Tomato Taugeh Daun Selom Telur Rebus Goreng Kuah Pasembor ANEKA SAMBAL ‘CITARASA PILIHAN NEGERI’ Sambal Belacan PEMANIS MULUT Budu Chendol Cincalok Agar-agar (Milo,Laici) Tempoyak Puding (Manga Manis, Tembikai Susu) Beraneka Kek Pilihan Pastri ANEKA KERABU ‘MAK SITI’ Biskut Raya (8 jenis) Acar Timun Nenas Telur Masin ANEKA KUIH –MUIH MELAYU Ikan Masin Goreng Cili Kering 10 jenis kuih-muih ‘Harian’ (5 manis/ 5 pedas) Sambal Ikan Bilis Tempe dengan Kacang Popiah Gulung BERANEKA JENIS PILIHAN BUAH KURMA JERUK BUAH – BUAHAN ‘PORT WELD’ Black Sesame Walnut Jeruk Betik Cashew nuts Jeruk Mempelam Jeruk Kelubi BUAH-BUAHAN TEMPATAN Jeruk Amra Tembikai merah,kuning Keropok Ikan Tembikai susu Papadom Betik Buah naga SUP ‘PANAS’ & BUBUR KORNER PELBAGAI MINUMAN SEJUK Sup Tulang Ekor Berjintan ‘Penang MAI’ Bubur Lambuk ‘Kg Baru KL’ JUADAH UTAMA ‘PENGIKAT SELERA’ Nasi Putih Nasi Tomato ‘ala utara’ Ayam Masak Merah kacang peas ‘Istimewa Chef Asyraf’ (Kedah) Udang Masak Lemak Tempoyak Belimbing Buluh ‘Kuale Kangsor’ (Perak) Ikan Goreng Balado ‘de Jawa Style’ (Selangor) Sambal Tumis Sotong ‘cek mek molek’ (Kelantan) Dalca Tetel ‘Johor Bharu’ (Johor)
  • Grand Café À La Carte Menus

    Grand Café À La Carte Menus

    SIGNATURE TRAY SET APPETIZERS TRAY SET Choose one cold and one hot IDR ,000 PER PERSON IDR ,000 150 COLD HOT 250 PER PERSON Gado Gado Lumpia Sayur INCLUDES Rujak Indonesian Fritters INCLUDES APPETISER (CHOICE OF COLD/HOT) APPETISER, MAIN, DESSERT OF THE DAY MAIN COURSE Mixed Greens Vegetable Samosa AND SIGNATURE GRAND CAFE ICED TEA RICE/NOODLES/DESSERT OF THE DAY Caesar Salad MAINS Choose one main, one soup, one rice or noodle IKAN ACAR KUNING Market sh, carrot, cucumber, shallot, green chili, yellow paste, Chinese vinegar AYAM SZECHUAN Free range chicken, chili paste, leek, garlic, onion, Szechuan pepper SAPI LADA HITAM Bell peppers, onion, black pepper sauce PEPES TAHU Steam tofu in banana leaf, lemongrass, kemangi leaves SOUP RICE – NOODLES VEGETABLE Soto Ayam Nasi Goreng Wok-fried greens Sop Buntut Mie Goreng Lontong Cap Gomeh Soup of the Day VEGAN FRIENDLY SUSTAINABLE VEGETARIAN All prices are in thousand Indonesian rupiah and subject to 10% service charge and 11% applicable government tax. We commit that our Food & Beverage venues are ISO 22000 certied, internationally recognised as the highest food safety management system. VEGETARIAN SANDWICHES 140 OSENG SAYURAN 80 CLUB SANDWICH Stir fried green vegetables, ginger and garlic Grilled chicken breast, fried egg, tomato, beef bacon, French fries TUMIS KANGKUNG 80 BEEF BURGER Sauteed water spinach, garlic, shallot, red chilli Cheddar, beef bacon, lettuce, onion, pickles, French fries TEMPE MENDOAN 60 SMOKED SALMON SANDWICH SIGNATURES Fried soybean cake, green onion, coriander, turmeric,
  • À La Carte Menu Appetizer Soup Main Course Pasta And

    À La Carte Menu Appetizer Soup Main Course Pasta And

    À LA CARTE MENU APPETIZER Chef Salad Grilled chicken breast strips, bacon, avocado slice, cheddar cheese, hard boiled eggs, tomatoes, cucumber and red onion on a bed of fresh garden Caesar Salad With poached egg, bacon bits and sourdough crouton Lumpia Mata Langit Spring rolls stued with vegetables and peanut sauce Lotek Watu Kendil Indonesian salad with spinach, long bean, cucumber, cabbage, young papaya served with peanut sauce and local crackers SOUP Spinach Soup Served with garlic crouton Tom Yam Soup Hot and sour traditional Thailand prawn soup MAIN COURSE Roasted Chicken Breast Chicken breast llet with spinach and beef bacon with mashed potatoes and roasted vegetable Red Snapper Fillet Snapper llet with mashed potato, roasted green asparagus, feta cheese and anchoïade Filleto di Manzo Grilled tenderloin, potato wedges and mixed salad PASTA AND RICE Homemade Ravioli Prawn raviolis with pink avor extract sauce Spinach or Pumpkin Raviolis Served with salvia butter sauce Spaghetti Your choice of bolognaise, napolitana, carbonara, pesto or aglio olio e pepperoncini Lasagna Verde Classic baked layered pasta and béchamel with mozzarella and parmesan cheese All prices are subject to 21% tax and service ASIAN AND NUSANTARA Soto Ayam Bathok Traditional chicken broth soup with glass noodle, cabbage, leek, celery, tomato, egg, tofu, bean cake, potato cake, sambal and crackers Nasi Goreng Gleyoran Fried rice with chicken, beef or seafood accompanied with indonesian pickles, fried egg & crackers Chicken | Beef | Seafood Sop Buntut Traditional
  • In-Villa Dining Menu

    In-Villa Dining Menu

    Breakfast Specialties 6.00am to 11.00am For faster service, kindly place your order tonight for tomorrow’s breakfast by filling up the Breakfast Order Form or by calling In Villa Dining at extension 2. You may wish to enjoy a buffet breakfast at Treetops Restaurant. Breakfast Sets Continental Breakfast 338’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Variety of cereals or muesli Homemade breakfast pastries, toasts and muffins Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) Banyan Breakfast 495’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Two eggs any style (boiled, scrambled, poached, omelette, fried) Beef rasher, baked beans, sautéed mushrooms, chicken or beef sausages, hash browns Pancakes served with maple syrup Basket of pastries & toasted bread Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Breakfast Specialties 6.00am to 11.00am Spa Breakfast 415’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Homemade bircher muesli made with low-fat yogurt, green apple, raisin and almond Low-fat cottage cheese with mango Whole grain rye toast Egg-white vegetables omelette with sautéed mushrooms and herb tomato Fresh fruit platter Coffee or herbal tea Chinese Breakfast 395’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Assorted Dim Sum: chicken siew mai, seafood siew mai, chicken dumplings and prawn spring rolls Congee with choice of corn fed chicken or sea bass served with salted eggs, spring onions, ginger, pickles and dry shallots Wonton or egg noodle soup, prawns wonton in a superior chicken broth Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax.
  • The Infant Gut Microbiome As a Microbial Organ Influencing Host

    The Infant Gut Microbiome As a Microbial Organ Influencing Host

    Turroni et al. Italian Journal of Pediatrics (2020) 46:16 https://doi.org/10.1186/s13052-020-0781-0 REVIEW Open Access The infant gut microbiome as a microbial organ influencing host well-being Francesca Turroni1,2, Christian Milani1, Sabrina Duranti1, Gabriele Andrea Lugli1, Sergio Bernasconi2, Abelardo Margolles3,4, Francesco Di Pierro5, Douwe van Sinderen6 and Marco Ventura1,2* Abstract Initial establishment of the human gut microbiota is generally believed to occur immediately following birth, involving key gut commensals such as bifidobacteria that are acquired from the mother. The subsequent development of this early gut microbiota is driven and modulated by specific dietary compounds present in human milk that support selective colonization. This represents a very intriguing example of host-microbe co- evolution, where both partners are believed to benefit. In recent years, various publications have focused on dissecting microbial infant gut communities and their interaction with their human host, being a determining factor in host physiology and metabolic activities. Such studies have highlighted a reduction of microbial diversity and/or an aberrant microbiota composition, sometimes referred to as dysbiosis, which may manifest itself during the early stage of life, i.e., in infants, or later stages of life. There are growing experimental data that may explain how the early human gut microbiota affects risk factors related to adult health conditions. This concept has fueled the development of various nutritional strategies, many of which are based on probiotics and/or prebiotics, to shape the infant microbiota. In this review, we will present the current state of the art regarding the infant gut microbiota and the role of key commensal microorganisms like bifidobacteria in the establishment of the first microbial communities in the human gut.