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Indonesian Journal of Human Nutrition, Juni 2018, Vol
1 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 OPEN ACCESS Indonesian Journal of Human Nutrition P-ISSN 2442-6636 E-ISSN 2355-3987 www.ijhn.ub.ac.id Artikel Hasil Penelitian Kadar Lemak Jajanan Mahasiswa Fakultas Kedokteran Universitas Brawijaya Harun Al Rasyid1*, Sony Agung Santoso2, Mita Permatasari Araminta3 1 Departemen Ilmu Kesehatan Masyarakat dan Kedokteran Pencegahan Fakultas Kedokteran Universitas Brawijaya 2 Departemen Biokimia-Biomolekuler Fakultas Kedokteran Universitas Brawijaya 3 Program Studi Sarjana Kedokteran Fakultas Kedokteran Universitas Brawijaya *Alamat korespondensi: [email protected] Diterima: Maret 2018 Direview: April 2018 Dimuat: Juni 2018 Abstrak Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Mahasiswa termasuk kelompok yang sering mengonsumsi jajanan. Konsumsi jajanan dengan kadar lemak tinggi dapat meningkatkan risiko penyakit tidak menular seperti hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak total pada jajanan yang sering dikonsumsi oleh mahasiswa Fakultas Kedokteran Universitas Brawijaya. Penelitian potong lintang ini dilakukan dengan mengumpulkan 32 sampel jajanan yang dipilih dengan non random sampling. Sampel jajanan ini terdiri dari delapan kelompok yaitu kentang goreng, weci, batagor, siomay, taiwan street snacks, roti bakar, batagor, cilok dan jasuke. Kadar lemak total pada jajanan diukur menggunakan metode proksimat. Hasil uji one way ANOVA menunjukkan ada perbedaan yang bermakna pada delapan kelompok jajanan yang diteliti (p < 0,001). Rerata kadar lemak total tertinggi ditemukan pada kelompok kentang goreng (7,97 g dalam 100 g makanan) dan terendah pada cilok (0,27 g dalam 100 g makanan). Kadar lemak total pada kentang goreng tidak berbeda dengan batagor, weci, dan taiwan street snacks. -
Intellectual Property Center, 28 Upper Mckinley Rd
Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < March 26, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION .................................................................................................... 2 1.1 ALLOWED NATIONAL MARKS .............................................................................................................................................. 2 Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < March 26, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION 1.1 Allowed national marks Application No. Filing Date Mark Applicant Nice class(es) Number 16 March 1 4/2010/00500392 VIBRAM VIBRAM S.P.A. [IT] 25 2010 16 March 2 4/2010/00500393 VIBRAM VIBRAM S.P.A. [IT] 25 2010 16 CHAIN OF 3 4/2014/00015378 December DART INDUSTRIES INC. [US] 35 and41 CONFIDENCE 2014 GOLD LEATHER THE 13 July 4 4/2016/00008161 No. 1 QUALITY KENNO SY YAO [PH] 18 2016 LEATHER 6 October RICHMOND TOP GLASS 5 4/2016/00012180 SK TEMPERED 19 and20 2016 WORKS CORP. [PH] MICHAEL SIYTAOCO DOING 22 BUSINESS UNDER THE 6 4/2016/00015526 December COMPRESSION PRO STYLE EXXEL 25 2016 INTERNATIONAL TRADING [PH] MICHAEL SIYTAOCO DOING 22 BUSINESS UNDER THE 7 4/2016/00015527 December SPORTS + STYLE EXXEL 25 2016 INTERNATIONAL TRADING [PH] SHARP KABUSHIKI KAISHA 8 4/2016/00503367 7 July 2016 BE ORIGINAL also trading as SHARP 7; 9; 10; 11 and28 CORPORATION [JP] HENRY & SONS TRADING 27 October 9 4/2016/00505554 SIP FOR PEACE AND MANUFACTURING 30 2016 COMPANY, INC. -
ST/LIFE/PAGE<LIF-006>
D6 life happenings | THE STRAITS TIMES | FRIDAY, JULY 20, 2018 | FOOD enjoy the fireworks. Besides the five-course National Day Exclusive Tan Hsueh Yun Life Editor recommends PROMOTIONS Menu ($138++ a person), there is a Pre-book Table Package ($200++ BAKED GOODS A HIT Positano Risto’s New Menu minimum spend for four people) Picks After classes at New York’s Launch where diners can book their table International Culinary Center, for a selection of drinks and food. Italian restaurant Positano Risto has Naadhira Ismail would walk past the The Walk-In Package ($52++ a launched a fresh menu with more school’s bakery, inhaling the scent of than 10 new creations. For starters, person) includes two complimentary Food sourdough loaves that students try the Arancini Balls ($11.95), made house pours. turned out. They could help with fragrant Italian rice and stuffed WHERE: 05-03/06-02 National themselves to the goods too, with mozzarella. The thin crust Gallery, 1 St Andrew’s Road MRT: City and the pastry student became Roma-style pizza ($16.95 to $28.95) is Hall WHEN: Aug 9, 6.30 - 10.30pm enchanted with bread. crafted by an Italian pizza chef and PRICE: $52++ - $138++ a person the calzone, topped with turkey ham TEL: 6866-1977 INFO: E-mail After completing her course at the and pepperoni strips, is worth [email protected] centre, formerly known as the French mentioning. The signature Boston Culinary Institute, she worked for lobster fettuccine ($58.95, serves Hawker Favourites At French bakery chain Maison Kayser two) comes with creamy lobster Feast@East and, later, Runner & Stone, a bakery in bisque and a whole Boston lobster. -
Welcome the Lunar New Year with a Feast of Cantonese
WELCOME THE LUNAR NEW YEAR WITH A FEAST OF CANTONESE TREASURES, FESTIVE GOODIES AND CELEBRATORY MENUS Reunite over a sublime spread by Chinese Executive Chef Leong Chee Yeng that combines traditional significance with culinary finesse SINGAPORE, 15 January 2021 – This Year of the Ox beckons a prosperous new beginning at The Fullerton Hotel Singapore’s Jade Restaurant, with a fine repertoire of Chinese culinary treasures befitting a new year’s feast from 25 January to 27 February 2021. A Bountiful Feast at Jade Restaurant Executive Chef of Jade Restaurant Leong Chee Yeng says, “A symbol of strength and dedication, the mighty yet humble ox traditionally plays an essential role in reaping a bountiful harvest. This motif reveals itself in this year’s specialties, alongside other inspired creations imbued with well-wishes for bliss, prosperity and togetherness. Designed to serve smaller groups, the newly created dishes are ideal for sharing meaningful moments of warmth with one’s closest kin.” The quintessential starter for auspicious feasting is the spectacular Premium Gold Rush Salmon Yu Sheng (pictured above), meticulously arranged into an image of the spirited bull, while families with younger children will delight in the special children’s version, arranged into an endearing representation of a playful calf. Fresh ingredients are elevated by champagne jelly, shallot oil and kumquat dressing, striking a captivating balance of rich and refreshing flavours. The standard Gold Rush Salmon Yu Sheng is presented alongside elegant Chinese calligraphy written by Chef Leong himself. The Gold Rush Salmon Yu Sheng with Champagne Jelly, Shallot Oil and Kumquat Dressing is available in Small (S$78++ for 2 to 4 persons), Medium (S$118++ for 5 to 7 persons) and Large (S$138++ for 8 to 10 persons). -
The Conceptual Framework of Determinant Factors of Food
International Journal of Business, Economics and Law, Vol. 15, Issue 2 (April) ISSN 2289-1552 2018 THE CONCEPTUAL FRAMEWORK OF DETERMINANT FACTORS OF FOOD EMOTIONAL EXPERIENCE AND OUTCOMES OF INTERNATIONAL TOURIST SATISFACTION: EMPIRICAL STUDY ON MALAYSIAN STREET FOOD Rafatul Haque Rishad ABSTRACT The aim of this paper is to develop a conceptual framework to find out determinant factors of food emotional experience and outcomes of international tourist satisfaction about Malaysian street food. Literature in this study has noticed that, a lot of research has been done on the traditional food sector of Malaysia, compare to a very few on the street food sector especially to attract the foreign tourists and to find out their level of emotional attachment on point of product offering, health issue, atmosphere and service quality of Malaysian street food. Since no validate model has been developed so far, street food vendors are yet to be aware of how to provide quality services to the foreign tourists. Many researchers have found that the food is a major part of tourist attraction, so there may be a possibility of reducing the flow of international tourist in Malaysia near future. Introduction Food is the supreme elements in the tourism sector that acts as a sense of place attraction for travelers (Bessiere, 1998; Cohen & Avieli, 2004; Ryu & Jang, 2006; Seo, Kim, Oh, & Yun, 2013; Luis & Panuwat, 2016; Simon & Wang, 2017; Chen & Huang, 2018) who seek for unusual or extraordinary food experience and different food culture that might not acquire at their home countries. The tourism industry of many developing countries continues to record a steady progress and contribute to nation‟s economy (Yap, C.S., Ahmad, R. -
INDIA JONES Grand Platter Korean Set Meal
INDIA JONES Grand Platter (Minimum order for two) 3250 per person APPETISER PLATTER steamed prawn in prik nam pla, chicken satay, chicken and prawn sui mai, fresh Vietnamese rice pa- per rolls with prawn and chicken, Singapore popiah, traditional raw papaya salad Tom Kha Phak vegetable soup with coconut milk or Tom Yam Kai spicy Thai soup with chicken MAIN COURSE PLATTER vegetable green curry, wok fried prawns with seafood sauce, grouper with celery and spring onion, sliced barbecued pork, chicken with chili and ginger, wok fried vegetables in black pepper sauce, Singapore noodles and steamed bread Your choice of sliced fresh fruit or ice cream Korean Set Meal (for lunch only) 2900 DAK DORI TANG stewed farm raised chicken with, leeks, shitake and carrots, essence of ginger, garlic and fresh chilies DO MI JIM steamed red snapper served with sweet soy sauce DEAJI BUL GOGI barbequed pork with chili, sesame seed oil and spring onion All the above main courses will be accompanied with kimchi, namuls, piccata, sticky rice, spinach, cuttle fish and tofu broth and sliced fresh fruits Spicy, (V) Vegetarian preparation, Denotes light and healthy. Should you be allergic to any ingredient please bring it to the attention of the server. Above prices exclude 18% Goods and Services Tax. All our food is cooked in refined vegetable oil or butter. We levy no service charge. 01/08/18 Appetisers EDAMAME (V) : 189 Japan 995 young soy beans lightly salted or with Japanese seven spices CRISP CORN KERNELS (V) China 995 batter fried corn kernels tossed in ‘salt -
Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND
Food Innovation Asia Conference 2010: Indigenous Food Research and Development to Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND FOOD INNOVATION ASIA CONFERENCE 2010 “INDIGENOUS FOOD RESEARCH AND DEVELOPMENT TO GLOBAL MARKET” KEYNOTE SPEAKERS 1 Food Innovation Asia Conference 2010: Indigenous Food Research and Development to Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND In Developing Indigenous Anti-aging Formulae in Taiwan James Swi-Bea Wu National Pingtung University, Taiwan ABSTACT The development of anti-aging formulae is an important task for health food industry. Certified anti-dementia or skin-care products are scarce on the market. There is tremendous demand from the consumer for these products once they are successfully developed. A projected entitled “Developing anti-aging formulae from therapeutical materials and food processing products” is therefore being carried out. The raw materials used in the experiments are those domestic food materials from plant origins, by-products in food processing and the officially approved therapeutic food materials which are supported by literatures or pre-tests to have the possibility being functional. The purpose of the project is to develop functional formulae for the counteraction against vascular dementia, Alzheimer’s disease or skin-aging. The product will preferably be in the similar configuration as a common food. However, products in capsules or tablets are also acceptable if necessary. The first phase is “Screening for Anti-aging Materials and their Components in Cell Models.” It is primarily the extraction, refining, and purification for the functional components, followed by cell study. The second phase is “Reconfirmation of the Anti-aging Components in Animal Models or 3D Human Skin Model.” It is to reconfirm the function of those active components picked up in the first phase using animal models or an equivalent. -
474 PETERBORO, DETROIT the Food of a Five-Star Restaurant
474 PETERBORO, DETROIT The food of a five-star restaurant. The atmosphere of a beer garden. The walls of a shipping crate. Introducing Detroit Shipping Company. Detroit Shipping Co. is a restaurant collective and beer gaden featuring five affordable, upscale food-truck style eateries, two full service bars, a coffee and ice cream shop, a podcast studio, a t-shirt shop, a stage, and galleries for local artists. All constructed from refashioned shipping containers. All located within a few miles of everything you already love about Detroit. BY THE NUMBERS 5 Restaurants 2 Full Service Bars Podcast Studio & T-Shirt Shop 2 Galleries 2 Private Lounges 1 Stage 2 Floors 21 Refurbished Shipping Crates 70+ New Jobs 10,000 sq/ft 30+ Parking Spaces $2.8M to Open WE ARE WE ARE NOT Focused on food and social gatherings. A concert hall. A dive bar. A meeting spot for those attending Detroit Events (Sports, Masonic Temple, etc) A dance club. A chain or part of a large corporation. A low risk entry for entreprenuers. An after-hours bar. A place to sit and eat and work on weekdays. Family friendly during appropriate hours. A venue for local bands and atmospheric live music. VENDORS COOP COOP - Farm To Table - features 24-hour marinated Caribbean and asian-fusion grilled chicken, locally-sourced, and seasoned with unique herbs, spices and sauces from both cultures. Operated by Chef Max Hardy - a native of Detroit, runner up on T he Food Network’s Chopped (2014), professional celebrity chef in Miami and New York, multiple cook-book author and philanthropist (the founder of the One Chef Can 86 Hunger foundation and ). -
Ship Provisions Loading Application
SHANGHAI HIGHWOODS SHIP CO., LTD. Enquiry shall be sent via [email protected] 96 hours prior to arrival. Price will be slightly adjusted due to port difference CODE. PRODUCT REMARK Q'TY UNIT 1 POTATO KG 2 SWEET POTATO KG 3 CARROT KG 4 WHITE RADDISH KG 5 RED RADDISH KG 6 GREEN RADDISH KG 7 SMALL CABBAGE KG 8 CHINESE CABBAGE KG 9 ROUND CABBAGE KG 10 RED ROUND CABBAGE KG 11 SMALL GREEN CABBAGE / PAKCHOI KG 12 LETTUCE KG 13 ICEBERG LETTUCE KG 14 CAULIFLOWER KG 15 BROCCOLI KG 16 KANG KONG KG 17 SPINACH KG 18 CHINESE CHIVE /KOOCHYE KG 19 CORIANDER LEAVES KG 20 CELERY(LOCAL) KG 21 CELERY KG 22 HALF RIPE TOMATO KG 23 EGG PLANT KG 24 CUCUMBER KG 25 CHAYOTE KG 26 BITTER GOURD KG 27 YELLOW PUMPKIN(yellow squash) KG 28 GREEN PUMPKIN ( Green Squash) KG 29 WHITE GOURD KG 30 ZUCCHINI/MARROW KG 31 SPONGE GOURD KG 32 GARIC STEM-SEASONAL KG 33 LONG BEAN KG 34 STRING BEAN KG 35 GREEN BELL PEPPER KG 36 RED BELL PEPPER KG 37 YELLOW BELL PEPPER KG 38 GREEN CHILLI KG 39 RED CHILLI KG 40 RED CHILLI SMALL KG 41 KOREAN SMALL HOT CHILL KG 42 RED ONION KG 43 WHITE ONION KG 44 LEEK KG 45 SPRING ONION KG 46 GINGER,YOUNG KG 47 GARLIC KG 48 PEELED GARLIC KG 49 GARLIC SPROUTS KG 50 YELLOW BEAN SPROUT KG 51 GREEN BEAN SPROUT KG 52 MUSHROOM KG 53 MUSHROOM,GOLDEN KG 54 OYSTER MUSHROOMS KG 55 SMALL WHITE CIRCLE MUSHROOM KG 56 PLEUROTUS GEESTERANUS KG 57 LOTUS ROOT KG 58 TARO KG 59 LEMON GRASS KG 60 KOREA LETTUCE KG 61 CHRYSANTHEMUM KG 62 FRESH GAI IM/ SESAME LEAF KG 63 FRESH LADY FINGER (OKRA) KG 64 GREEN ASPARAGUS KG 65 BEETROOTS KG 66 KAIK LAN FRESH KG 67 MINT LEAVES -
Effective Promotion Strategies of Javafoodie in Attracting Instagram Audience
Volume 12 June No. 1 2019 EFFECTIVE PROMOTION STRATEGIES OF JAVAFOODIE IN ATTRACTING INSTAGRAM AUDIENCE Raniah Destriyani, Siti Fatonah, Isbandi Sutrisno Department of Communication Science Faculty of Social and Political Science, UPN “Veteran” Yogyakarta [email protected] Abstract Nowadays social media is very much used by business people in doing business by doing promotions. Instagram is considered as social media that has high potential in offering an item or service. The advantage of promotion through Instagram is that the available range is very wide and unlimited because it uses online facilities. This study examines effective promotion strategies through Instagram social media in attracting audiences that are done by Javafoodie. This study aims to analyze effective promotion strategies by Javafoodie as foodstagram to attract khalayk Instagram. This type of research is descriptive qualitative based on New Media theory. Informants are Javafoodie owners, JavaFood managers and 3 consumers from Javafoodie. Data collection techniques in this study were interviews, observation and documentation. The author conducted a cross check with the informants namely the owner, manager and 3 audiences. In this study, the promotion strategy carried out by Javafoodie has 3 elements, namely information, communication and persuasion. To attract audiences or clients, Javafoodie is good at serving audiences such as replying to messages from audiences quickly, giving rewards and giveaway to clients and audiences to increase cooperation and loyalty. The researcher also found online marketing communication with the use of features (stories, photo uploads, captions, mentions, hastags, geotagging) and visual displays that could attract the attention of the audience. Javafoodie on social media is not only to provide promotional information solely, but also to tell what is given and what is sold. -
Authentic Thai-Isan Cuisine
cover_hires.pdf 1 16/6/2564 15:49:37 C Authentic Thai-Isan Cuisine M Y CM MY CY An authentic, rounded Isan meal is equipped with various options CMY —not one single dish— K to be enjoyed with friends and families “ at any moment of the day. ” Isan kitchen brings forth traditions, cultural heritage and good health as well as never neglects majestic spices, admired simplicity and fresh products. 18% of gratuity will be added to a party of 6 or more menu01-02_hires.pdf 1 16/6/2564 13:17:16 SOMTUM C M Y ตำไทย + ไขเค็ม 13.- CM Tum Thai Kai Kem MY Peanuts, Long bean, Cherry Tomato, Lime, CY Dried Shrimp, Salted Duck Egg CMY K This menu contains hard-shell crabs ตำไทย 12.- ตำซั่วเดอ 13.- ตำปู - ปลารา 13.- Tum Thai Tum Suo Der Tum Poo - Plara Peanuts, Long Bean, Cherry Tomato, Dried Pork Skin, Rice Vermicelli, Spicy Papaya Salad with Field Crabs, Lime, Dried Shrimp Bean Sprouts, Cherry Tomato, Lime, Long Bean, Cherry Tomato, Lime, Long Bean, Dried Chili, Fermented Thai Eggplants, Fermented Fish Fish (Pla-Ra) Dressing (Pla-Ra) Dressing Spicy Recommended Dish Fermented fish or Plaara (Isan Style) Vegetarian Request menu01-02_hires.pdf 2 16/6/2564 13:17:19 CHINA VIETNAM MYANMAR LAOS ISAN Derived from a Sanskrit word, “Ishan” (north east direction), Isan is a THAILAND commonly used word to describe the beautiful northeastern plateau of Thailand. Bordered by the famous Mekong River, Isan is situat- ed next to Lao People's Democratic Republic and Kingdom of CAMBODIA Cambodia. The region is known and loved for its strong family ties and lively cultures seen in upbeat music, memorable festivals and simple traditional clothing. -
Boo's Kitchen New Menu October 2020
BOO'S KITCHEN ~ With your amazing support, we won the the 2020 Best Thai Restaurant award from the Australian Good Food Guide - 2nd year in a row... my heartfelt thanks for your loyalty. ~ ~ Aeey, my Head Chef, with his love of combining and balancing flavours from Chinese, Thai, Vietnamese, or Japanese cuisine has created a number of special dishes for you to try. They are guaranteed to tantalize your taste buds !!! For this summer for summer he has created a Salmon & Green Apple Salad with Miso dressing and also added a vegan entrée with Deep Fried Eggplant. I hope you enjoy them... ~ ~ I have worked with my Head Chef, Aeey, to change the ingredients for majority pf my dishes to make them Gluten Free and a lot of them Vegan - a great achievement for us... ~ For our new guests, a little bit about myself. My given name is Bussakorn but with my families love of seafood the nicknamed me Boo which means Crab in Thai !! This of course extended to my little sister who was nicknamed Goong - Prawns in Thai. I still wonder whether it was just fun or their true love of seafood !! Well, my brother and I followed in my mum's footsteps with me starting this restaurant to share my love of food and my brother who is a professional chef, I grew up in a little village called Puvieng in the North Eastern part of Thailand, called Isan with two brothers and a sister. My father was a rice farmer and my mum sold home made food from a kitchen set up in front of our house.