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Discover the Taste of Solo
Discover the Taste of Solo Sejak tahun 1988, Dapur Solo berdedikasi untuk melestarikan kuliner tradisional Jawa. Dapur Solo dikenal akan keahliannya dalam kreasi hidangan khas Jawa untuk masyarakat modern, tanpa meninggalkan nilai unik dan tradisional. Seluruh sajian dimasak dengan penuh perhatian akan keunggulan dan keasliannya. KHAS SOLO 01 01. Nasi Urap Solo 40,5 Nasi, sayuran urapan dengan rasa sedikit pedas, pilihan lauk ayam / empal goreng, tempe bacem Dengan nasi kuning +1.000 02. Nasi Langgi Solo 41,5 Nasi langgi kuning khas Solo yang disajikan dengan ayam / empal goreng, terik daging, sambal goreng kentang, abon sapi, telur dadar tipis, serundeng kelapa, kering kentang, lalap serta kerupuk udang dan sambal Dengan nasi putih 40.500 02 04 03. Nasi Langgi Si Kecil 30,5 Nasi kuning dengan pilihan ayam goreng, abon sapi, telur dadar tipis dan kerupuk udang 04. Nasi Liwet Solo 40,5 Nasi gurih dengan suwiran ayam kampung, telur pindang, tempe bacem dan potongan ati ampela ayam disiram dengan sayur labu dengan rasa gurih sedikit pedas Menu favorit Menu pilihan anak 05 06 05. Lontong Solo 40,8 Lontong yang disiram dengan kuah opor kuning lengkap dengan suwiran ayam, telur pindang dan sambal goreng kentang 06. Timlo Solo 37,5 Sop kuah bening berisi sosis Solo, suwiran ayam, dan telur pindang 07. Selat Solo 41 Perpaduan daging semur yang manis dan mustard yang asam serta sayuran, menghasilkan cita rasa perpaduan dua budaya Jawa dan Belanda 07 Menu favorit Menu pilihan anak NUSANTARA 01 01. Nasi Timbel Sunda 42 Nasi timbel dengan pilihan lauk ayam / empal goreng, sayur asem, ikan asin, tempe bacem serta disajikan dengan kerupuk udang, lalap dan sambal 02 02. -
35. Isi Dan Sampul Kuliner Indonesia Barat.Pdf
Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa Bacaan untuk Anak Setingkat SD Kelas 4, 5, dan 6 MILIK NEGARA TIDAK DIPERDAGANGKAN Kuliner Indonesia Barat Rumaysha Milhania Kementerian Pendidikan dan Kebudayaan Badan Pengembangan dan Pembinaan Bahasa KULINER INDONESIA BARAT Penulis : Rumaysha Milhania B. Penyunting : Setyo Untoro Penata Letak : Lenggar Wiedo W. 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 398.296 41 Milhania B., Rumaysha MIL Kuliner Indonesia Barat/Rumaysha Milhania B.; Setyo k Untoro (Penyunting). Jakarta: Badan Pengembangan dan Pembinaan Bahasa, Kementerian Pendidikan dan Kebudayaan, 2017. viii; 53 hlm.; 21 cm. ISBN: 978-602-437-313-9 CERITA RAKYAT, MASAKAN 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 dan modern. Masyarakat sangat mudah tersulut emosinya, pemarah, brutal, dan kasar tanpa mampu mengendalikan diri. Fenomena itu dapat menjadi representasi melemahnya karakter bangsa yang terkenal ramah, santun, toleran, serta berbudi pekerti luhur dan mulia. Sebagai bangsa yang beradab dan bermartabat, situasi yang demikian itu jelas tidak menguntungkan bagi masa depan bangsa, khususnya dalam melahirkan generasi masa depan bangsa yang cerdas cendekia, bijak bestari, terampil, berbudi pekerti luhur, berderajat mulia, berperadaban tinggi, dan senantiasa berbakti kepada Tuhan Yang Maha Esa. -
Tugas Dan Tanggung Jawab Pastry Section Dalam Menyiapkan Serta Menyajikan Hidangan Penutup Untuk Tamu Di Hotel Bumi Surabaya City Resort
TUGAS DAN TANGGUNG JAWAB PASTRY SECTION DALAM MENYIAPKAN SERTA MENYAJIKAN HIDANGAN PENUTUP UNTUK TAMU DI HOTEL BUMI SURABAYA CITY RESORT Duties and responsibilities of pastry section in preparing and serving dessert for guests in Bumi Hotel Surabaya City Resort LAPORAN TUGAS AKHIR Oleh: Ma’rifatul Hasanah NIM 140903102058 PROGRAM STUDI DIPLOMA III USAHA PERJALANAN WISATA JURUSAN ILMU ADMINISTRASI FAKULTAS ILMU SOSIAL DAN ILMU POLITIK UNIVERSITAS JEMBER 2017 TUGAS DAN TANGGUNG JAWAB PASTRY SECTION DALAM MENYIAPKAN SERTA MENYAJIKAN HIDANGAN PENUTUP UNTUK TAMU DI HOTEL BUMI SURABAYA CITY RESORT Duties and responsibilities of pastry section in preparing and serving dessert for guests in Bumi Hotel Surabaya City Resort LAPORAN TUGAS AKHIR diajukan sebagai salah satu syarat untuk memperoleh gelar Ahli Madya Program Diploma III Usaha Perjalanan Wisata Jurusan Ilmu Administrasi Fakultas Ilmu Sosial dan Ilmu Politik Universitas Jember Oleh: Ma’rifatul Hasanah NIM 140903102058 PROGRAM STUDI DIPLOMA III USAHA PERJALANAN WISATA JURUSAN ILMU ADMINISTRASI FAKULTAS ILMU SOSIAL DAN ILMU POLITIK UNIVERSITAS JEMBER 2017 i PERSEMBAHAN Laporan Tugas Akhir ini saya persembahkan kepada: 1. Allah SWT karena hanya dengan izin dan karuniaNyalah, maka Laporan Tugas Akhir ini dapat dibuat dan diselesaikan tepat waktu; 2. Ayahanda Abdul Hadi dan Ibunda Yumiyati yang tercinta dan telah memberikan dukungan serta doa untuk kesuksesan saya; 3. Saudara laki-lakiku Muhammad Rofiq Al-Hadi dan keluarga besarku, yang selalu mendukung sampai terselesaikannya Laporan Tugas Akhir ini; 4. Om Buasim Al Farizi, yang telah mendoakan serta memberikan dukungan dan semangat dengan sepenuh hati; 5. Guru-guruku sejak SD, SMP, SMU, yang telah memberikan ilmu dan membimbing dengan penuh kesabaran; 6. -
Traditional Markets and Diversity of Edible Plant Trading: Case Study in Ujung Berung, Bandung, West Java, Indonesia
BIODIVERSITAS ISSN: 1412-033X Volume 19, Number 2, March 2018 E-ISSN: 2085-4722 Pages: 437-452 DOI: 10.13057/biodiv/d190211 Traditional markets and diversity of edible plant trading: Case study in Ujung Berung, Bandung, West Java, Indonesia BUDIAWATI SUPANGKAT ISKANDAR1, JOHAN ISKANDAR2,3, BUDI IRAWAN2,3, 2,3,♥ RUHYAT PARTASASMITA 1Department of Anthropology, Faculty of Social and Political Science, Universitas Padjadjaran. Jatinangor, Sumedang, 45363, West Java, Indonesia. 2Program in Environmental Science, School of Graduates (PSMIL & DIL) and Institute of Ecology (PPSDAL), Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia. 3Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, Indonesia. ♥email: [email protected]; [email protected] Manuscript received: 12 November 2017. Revision accepted: 18 February 2018. Abstract. Iskandar BS, Iskandar J, Irawan B, Partasasmita R. 2018. Traditional markets and diversity of edible plant trading: Case study in Ujung Berung, Bandung, West Java, Indonesia. Biodiversitas 19: 437-452. Traditional markets are where traders and buyers meet; places where the supply and demand activities of selling and buying between traders and buyers occur. Buying and selling activities are realized based on the practice of bargaining, made possible by a negotiated willingness to slide a price. In bargaining, social relationships are activated. Traditional markets are managed by local companies called PD Pasar. The traders are generally small business groups. A particular feature of traditional markets is that they are primarily places to trade various foodstuffs that are needed by urban dwellers, including products such as rice and other additional staple foods, vegetables, spices and fruits. -
KATA PENGANTAR Puji Dan Syukur Penulis Panjatkan Kehadirat Allah
KATA PENGANTAR Puji dan syukur penulis panjatkan kehadirat Allah SWT. yang telah memberikan limpahan Rahmat dan Hidayah berupa kesehatan dan kemudahan tidak lupa shalawat dan salam kita panjatkan kehadirat nabi besar Muhammad SAW sehingga penulis dapat menyelesaikan tesis yang berjudul “performance assessment untuk siswa berkebutuhan khusus di SMK inklusif”. Pembuatan tesis ini sebagai salah satu syarat mendapatkan gelar Master Pendidikan Pada Program Studi Pendidikan Teknologi Kejuruan di Sekolah Pascasarjana Universitas Pendidikan Indonesia . Penulis menyadari bahwa tesis ini masih jauh dari kesempurnaan baik dari segi penyuntingan tata bahasa ataupun isi. Hal tersebut dikarenakan keterbatasan penulis. Untuk itu kritik dan saran yang membangun sangat penulis harapkan dalam upaya meningkatkan kualitas dan pemahaman untuk tugas-tugas selanjutnya. Pada kesempatan ini penulis ingin menyampaikan ucapan terima kasih khususnya kepada dosen pembimbing yang telah membimbing serta memotivasi sehingga tesis ini terselesaikan. Akhir kata, penulis berharap tulisan ini dapat bermanfaat khusus bagi penulis maupun bagi pihak-pihak yang berkepentingan. Bandung, Agustus 2017 Penulis Andreas Suwandi, 2017 PERFORMANCE ASSESSMENT UNTUK SISWA BERKEBUTUHAN KHUSUS DI SMA INKLUSIF Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu 2 UCAPAN TERIMA KASIH Penulis mengucapkan terima kasih kepada semua pihak yang membantu dalam proses penyusuna tesis ini meliputi : 1. Dr. H. Wahid Munawar, M.Pd, selaku Dosen pembimbing I yang meluangkan waktu untuk memberikan motivasi, arahan dan masukan selama penyusunan tesis ini 2. Dr. Ade Juwaedah, M.Pd selaku Dosen Pembimbing II yang telah bersedia berdiskusi untuk pengembangan tesis ini. 3. Dr. Ade Gaffar Abdullah, M.si selaku Ketua Prodi Pendidikan Teknologi Kejuruan SPS UPI 4. Seluruh Dosen dan Staf akademik Prodi Pendidikan Teknologi Kejuruan. -
Leunca (Solanum Americanum Mill.): the Uses As Vegetable in Two Villages in Upper Citarum Area, Bandung, West Java, Indonesia
BIODIVERSITAS ISSN: 1412-033X Volume 19, Number 5, September 2018 E-ISSN: 2085-4722 Pages: 1941-1954 DOI: 10.13057/biodiv/d190546 Leunca (Solanum americanum Mill.): The uses as vegetable in two villages in Upper Citarum Area, Bandung, West Java, Indonesia DEDE MULYANTO1, JOHAN ISKANDAR2, OEKAN S. ABDOELLAH1, BUDIAWATI S. ISKANDAR1, SELLY RIAWANTI1, RUHYAT PARTASASMITA2,♥ 1Department of Anthropology, Faculty of Social and Political Science, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia 2Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia. Tel./fax.: +62-22-7796412, ♥email: [email protected]; [email protected] Manuscript received: 8 August 2018. Revision accepted: 29 September 2018. Abstract. Mulyanto D, Iskandar J, Abdoellah OS, Iskandar BS, Riawanti S, Partasasmita R. 2018. Leunca (Solanum americanum Mill.): The uses as vegetable in two villages in Upper Citarum Area, Bandung, West Java, Indonesia. Biodiversitas 19: 1941-1954. Leunca is known as botanical name as Solanum americanum Mill, Family of Solanaceae. In recent years, academic interest has been increasing. After so long studied as weeds, today leunca has also studied because of its important meaning as crop that has high nutritional and economic value in relation to food resilience of developing countries, as because of its chemical substances with its medicinal properties. Leunca was recorded in colonial period by botanists or agricultural scientists’ report as local vegetable in rural of West Java also in modern time by anthropologist or ecologists who studying rural population. In the recent time in Indonesia, leunca studies almost all have been focused on its pharmacological, agronomic, and economic aspects. -
Indonesian Restaurants in Melbourne
Indonesian Restaurants in Melbourne Restaurant Name Street Suburb Phone Melway ABC Café 109 Kingsway Glen Waverley 9561 6888 71 C2 Bali Bagus Restaurant 85 Franklin Street Melbourne CBD 9662 1474 2B D12 Block M Express 380 Little Bourke Street Melbourne CBD 9600 2534 1B M4 Bamboe Café & Restaurant 643 Warrigal Road Chadstone 9568 5311 60 G12 Coco Rice 10 Manchester Lane Melbourne CBD 9654 0090 1B M8 Dinni's Catering Services` 1909 Dandenong Road Clayton 9543 2069 70 D10 Es Teler 77 2 / 164 Cardigan Street Carlton 9347 7483 2B F8 Es Teler 77 319 Swanston St Melbourne CBD 9544 2466 1B N1 Es Teler 77 354 Clayton Road Clayton 9544 2466 79 C3 Es Teler 77 19 Glenferrie Road Malvern 9509 9627 59 B10 Garage Café and Bar 213-221 Berkeley St Carlton 9349 5000 2B C8 Garamerica 230 Dorcas Street South Melbourne 9696 6322 2K C2 Garuda Kitchen (sold) 24 Wakefield Street Hawthorn 9815 0226 45 E10 Indosari Indon. Cuisine 1165 Glenhuntly Road GlenHuntly 9560 6718 68 F5 Krakatoa Cafe (sold) 51 Toorak Road South Yarra 9866 3899 2L F5 Kemangi Cafe 830 Glenferrie Road Hawthorn 9078 6113 45 D9 Kedai Nasi Uduk 386 Burwood Road Hawthorn 9818 8263 45 D10 Kedai Satay Hanna Street Melbourne 3004 9866 7177 2L A8 Kedai Satay 186 King Street (opens Aug 10) Melbourne CBD 9640 0371 1A D4 Meetbowl - Indonesian Meatball 95 York Street South Melbourne 9696 4412 2K C1 Melati Indonesian restaurant 629 Camberwell Road Camberwell 9889 4101 60 C5 Minang Indonesian Food Pelham St cnr Swanston St Carlton 9639 5977 2B E9 Minang Bundo Raya restaurant 9/176 Commercial Road Prahran -
Sajian Kuliner Khas Kabupaten Sumedang
SAJIAN KULINER KHAS KABUPATEN SUMEDANG TUGAS AKHIR Diajukan untuk memenuhi salah satu syarat dalam menempuh studi pada Program Diploma III Oleh : MICHAEL ALEXANDER SOMANTRI Nomor Induk : 201621540 PROGRAM STUDI MANAGEMEN TATA BOGA SEKOLAH TINGGI PARIWISATA BANDUNG 2019 ii DAFTAR ISI Halaman KATA PENGANTAR ...................................................... Error! Bookmark not defined. DAFTAR ISI .................................................................... Error! Bookmark not defined. DAFTAR TABEL .............................................................................................. v BAB I PENDAHULUAN ................................... Error! Bookmark not defined. 1.1 Latar Belakang ...................................... Error! Bookmark not defined. 1.2 Tujuan ................................................................................................... 4 1.3 Usulan Produk Makanan ........................................................................ 5 1.4 Tinjauan Masakan ................................. Error! Bookmark not defined. 1.4.1 Tema Masakan ............................................................................. 11 1.4.2 Standard Recipe ........................................................................... 12 1.4.3 Recipe Costing dan Dish Costing .................................................. 27 1.4.4 Daftar Nilai Nutrisi ....................................................................... 37 1.4.5 Lokasi dan Waktu Penelitian ....................................................... -
State University of Medan IJCST-UNIMED, Vol
Article Indonesian Journal of Chemical Science and Technology State University of Medan IJCST-UNIMED, Vol. 01, No.1, Page; 43 - 49 Received : June 2, 2018 Accepted : July 2, 2018 Web Publised ; July 10, 2018 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------- Determining the Content of Nutrition and Organoleptic Test of Chips from Jackfruit Seed and Durian seed Sofiyanita* , Sri Nurhayati Universitas Islam Negeri Sultan Syarif Kasim Riau Pekanbaru *e-mail: [email protected] ABSTRACT The seed of jackfruit and seed of Durian are solid waste and rarely consumed by society. To increase economic value, the seed of jackfruit and the seed of Durian utilized and processed to be new food source and one of them was chips. The study was done in three stages, making the chips from the seed of jackfruit and the seed of Durian, analyzing the content of nutrient and organoleptic test. Analyzing the content of nutrient in the study was the level of protein, fat, water, dust, and carbohydrate and organoleptic test at color, taste, aroma, and texture from chips produced. Based on the results of study that the level of protein, fat, water, dust, carbohydrate and organoleptic test of chips from the seed of jackfruit was 1.1151%, 0.9687%,9,3626%, 43118%, 84.2419%, and the chips from the seed of Durian the level of protein, fat, water, dust, and carbohydrate were 1.0786%, 2.7932%, 8,8043%, 3.4763 and 83.8477%. The chips from the seed of jackfruit and the seed of Durian had high level of carbohydrate. Thus the writer likes the chips form the seed of jackfruit and the seed of Durian. -
Vegetarian Delights [For Jakarta Java Kini May 2014 Edition]
Vegetarian Delights [for Jakarta Java Kini May 2014 edition] Few know that Indonesia is actually a vegetarian haven. Read on to find out more about the nation’s tastiest and healthiest delicacies. I have never understood those who did not like eating vegetables. When I was just a kid, I would be very confused whenever I watched adults encourage children on American TV shows to eat their veggies. I am not a vegetarian, but I have always loved eating my vegetables; they were always cooked so deliciously! It was not until I lived in the States, where my dose of vegetables could only come from bland boiled vegetables or raw leafy salads, that I understood why children would not prefer to eat healthily. Although with time I eventually adjusted to eating a healthy yet zesty salad, I would still take my tasty terong balado any day. Thus, I have listed a few of my favorite Indonesian vegetarian dishes. Vegetarians, I hope my choices do not disappoint! Let us begin with a local favorite – gado gado, an Indonesian salad of boiled vegetables and eggs topped with a tasty nut sauce. What makes gado gado different from Western style salads, however, is that there is more sauce than vegetable, meaning that each vegetable would be well coated with the nutty topping. Vegetables may include string beans, tempeh, potatoes, corn and cabbage. Gado gado is definitely worth a try, as it is practically an Indonesian staple. It is a dish that you can find in almost any vendor, whether that be a fancy restaurant or a hawker stall on the side of the road. -
Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi
Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) Dairi Traditional Food Inventory In The Design Of Culinary Branding In Dairi Tina Taviani Medan Tourism Polytechnic Medan, Indonesia [email protected] ABSTRACT Traditional food is not only just to This study has three research objectives,(1) characterize an area, but more than that food at this Prepare a detailed inventory of traditional Dairi foods time can also be sold and promoted to support which include: (a) Types of traditional foods (b) tourism which can further support the income of an Traditional food processing methods, (c) Economic area. aspects and (d) Documentation, Objectives (2) Related to traditional food, Indonesian people Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi have always had a culture of traditional food since District.The type of this research is survey research with time immemorial. Various regions in Indonesia descriptive method. The results Based on a survey have a variety of cuisines, traditional snacks and conducted in Sidikalang City identified a number of 5 drinks that enable Indonesian people to choose and types of traditional food. The main ingredients most consume foods that are delicious, healthy and safe, widely used for making traditional food are Rice (80%), in accordance with the cultural morals and beliefs then other ingredients (20%). Dairi traditional foods, of the people. based on the way of processing can be categorized into Dairi Regency is one of the districts around four, namely: (1) steamed, (2) fried, (3) burned, and (4) the priority development area of Lake Toba, until boiled. -
Laporan Individu Kegiatan Praktik Pengalaman
LAPORAN INDIVIDU KEGIATAN PRAKTIK PENGALAMAN LAPANGAN LOKASI SMK NEGERI 4 SURAKARTA Disusun Sebagai Tugas Akhir Pelaksanaan Kegiatan PPL Disusun oleh: PRAVITA SARI 11511244028 PROGRAM STUDI PENDIDIKAN TEKNIK BOGA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2014 200 z E0r86I 8080096I'dIN &ru6 suelsrns t I b 'Idd 8urql,ulqrrad usso( rnlnlel(uetr{ 'dIN SOO I IOSOAZ EZEA6L6I s00 z za866t rc sv) s$e>1?rns y"peEe5i XnS suqems t IreEeN xIA[s Tdd-Nxx rolsurproox pqule8uel4i ,,I02 rogoplo 9 ?1re{Ef,Eo1 'rur uurodel qs{s?u rrepp dnlecral 6urues uelur8e>1 ilsqH '?I0Z roquleldeg gI 'nlq?S ueq ue8uep rudures ,I0Z lorel t SI uurl rulntu sgs{ums y pa8sp )nIS Ip Tdd us$Fq ue uues}tutour rlslel {Irr{eJ s8}lrul?d : sYJ1nxv{ Brresng uep eEog {}mloJ umlrprpued : NVS1U;U Sztniutsll : niIN uss slr^erd: vI IVN :rur [pAr€q rp ?1(srssrlsru u/vrqeq eduqnE8msss uu8usp uolEuereuour 'bI1Z unq?I BUu>l?mS V ps8o51 XnS 1p'Idd uzpfel Eulqurgquled rurel 'rur q?Aruq rp ue8uq ?pu?ueq Euel NYHYSf,CNtrd NYTIIYTYH KATA PENGANTAR Puji syukur kami ucapkan atas kehadirat Tuhan Yang Maha Esa, yang telah melimpahkan rahmat, dan cinta kasihnya kepada kami sehingga dapat menyelesaikan kegiatan KKN – PPL yang dimulau dari tanggal 1 Juli 2014 sampai dengan 17 September 2014 dengan baik dan lancar. Laporan kami susun sebagai bentuk pertanggungjawaban atas tugas dan kegiatan yang telah dilaksanakan dalam program PPL 2014 di SMK Negeri 4 Surakarta kurang lebih dua setengah bulan, pada tanggal 1 Juli 2014 sampai dengan 17 September 2014.Diharapkan tulisan pada laporan ini dapat memperkaya wawasan pembaca.