Fulbright ETA Monthly Highlights

Total Page:16

File Type:pdf, Size:1020Kb

Fulbright ETA Monthly Highlights Fulbright ETA Monthly Highlights March 2017 AMINEF proudly presents the Fulbright English Teaching Assistant (ETA) Monthly Highlights. Each month we showcase the various activities ETAs have been involved in throughout the past month, both in and outside the classroom. AMINEF oversees 29 ETAs who are placed in high schools across Indonesia. Foreword Welcome to the March edition of the Fulbright States while increasing the US student’s own ETA Monthly Highlights. Throughout March, language skills and knowledge of the many host Fulbright English Teaching Assistants (ETAs) countries around the world. led and participated in a range of activities with their schools and communities. This month, ETAs In Indonesia, the Fulbright ETAs are placed in continued to engage in cultural exchange at their high schools (both SMA and madrasah) where sites. ETAs joined their schools on field trip and they assist local English teachers. The program welcomed visitors to their own sites, creating new has now been going for 12 years and has affected friendships and maintaining already established many thousands of Indonesian students and relationships. ETAs continued to work with English their communities across the archipelago over Clubs in both their schools and their communities, that period. AMINEF, in charge of the Fulbright and several held their local WORDS Competitions, program in Indonesia since 1992, works closely leading up to the national WORDS Competition in with the Indonesian ministries of Education and Jakarta in early April. Culture and Religious Affairs to administer the ETA program in Indonesia. The ETA Program, one of the US State Department- funded Fulbright programs carried out in many The Highlights recount in an informal way the countries throughout the world, places recent stories and experiences of the ETAs, their co- college graduates and young professionals teachers and students, and the people in the as English teaching assistants in primary and communities where they are placed. We hope they secondary schools or universities overseas. The are informative and capture the special value of program helps improve foreign students’ English- this program. We welcome your feedback. language abilities and knowledge of the United We’d love to get your feedback. learn from Americans and vice versa? We’ll post your feedback in the next newsletter and you may For ETAs: please share with us your favorite win a special thank-you gift from us. Email us at: stories: which teaching method is most fun or [email protected] you’d like to apply, or which activity you’d like to hear more of, or what is happening in your Many thanks to all of the ETAs for their wonderful community? stories and photos. Be sure to get next month’s newsletter! For Indonesian teachers, students and the general public: Send us your reactions: which stories struck you as interesting, which experiences are AMINEF American Program compatible with your own, how can Indonesians and Communications Teams 1 Edition March 2017 Local WORDS Competition MAN 1 Kendari The highlight of ETA 18 students participated in the event on March Kendari, Mackenzie Findlay’s 3rd. The topics of the speeches ran the gamut Southeast Sulawesi month was hosting the from wanting to be a “cicak on the wall” in an alien WORDS Competition at spaceship, to Heaven, to Willy Wonka’s “Chocolate her school, MAN 1 Kendari. Through the whole Factory” to her parent’s shoe store, to Thomas month of March, Mackenzie worked with her Edison’s workshop as he made the first lightbulb, students to write and practice speeches on the and on and on… In addition to the speech, theme, “Cicak on the Wall” (If you could be a cicak students also had to present a talent. Singing and on the wall in any room, at any time in the past, dancing were favorites among the students. They present, or future, and observe a room without also had students do magic tricks, taekwondo, and being seen or heard, where would you go?) Initially, one student painted a beautiful watercolor. All in this theme was a little difficult for the students to two-three minutes! The winner of the competition understand, but she believed in their creativity. was Elanda Yovita, an 11th grader who wrote With a few of her classes (the English language an inspiring speech on the Indonesian heroine, track) they worked on brainstorming ideas and Kartini. Elanda, as a cicak, wanted to go to the topics in class. Mackenzie had them come up with past to be in Kartini’s room and observe her as she nine different potential places and then helped wrote letters and educated herself. Elanda had put them choose their best three (most creative!) ideas. in a lot of work and her speech was well-thought From there, students wrote further on each topic, out and passionate. describing what they might hear, see, feel, think, smell, etc., there. Then, together, Mackenzie and Mackenzie was so proud of her students for the the student chose the best one. hard work they put in to the competition. It went perfectly and she was beaming the entire day! Edition March 2017 2 Local WORDS Competition The WORDS Competition talented young students practicing their hand SMKN 2 at SMKN 2 was an obvious at public speaking in English and sharing their Pangkalpinang highlight during the hidden talents. The winner of the local competition Pangkalpinang, month of March for ETA was Dimas Pratama. Stay tuned to hear about Bangka-Belitung Kiana Ward. Students his performance in the national competition in danced, beat boxed, and Jakarta in April’s edition of Fulbright ETA Monthly sang their hearts out. It was a joy to see so many Highlights. English Club Field Trip A few MAN 1 Gorontalo MAN 1 Gorontalo English Club students went Gorontalo City, on a field trip to the mall after Sulawesi school with ETA JoAnn Doll on Thursday, March 9. After practicing comparative and superlative adjectives in English Club earlier in the week, the students raced through the mall to complete a scavenger hunt in which they compared prices, quantities, and locations of items in different stores. The students also enjoyed creating their own extremely challenging scavenger hunt questions for the other English Club students to complete later this month. 3 Edition March 2017 School Field Trip SMA Kristen As the rainy season comes which funds students from remote villages in East Mercusuar to an end, folks in Kupang Nusa Tenggara to attend high school in Kupang, Kupang, are spending more time in hopes of giving the students a better education. East Nusa Tenggara outside, especially with It’s sometimes difficult for the students being so far the weather cooling down away from home and their families, but they have a as well. In the last week of March, ETA Christal close-knit community in Kupang and they also live Clemens went on a field trip with her school, SMA together in a school kost. The fishing village was Kristen Mercusuar, to a nearby fishing village called about two hours away, east of Kupang. The students Noekele. All of the students who joined the trip are and teachers spent the day catching, cooking, and part of a special government scholarship program, eating the fish, sharing a delicious meal together. Edition March 2017 4 Foam Run In March, the Bringin Running Club flew out to bathroom in the morning. Early in the morning on Surabaya for another 10K race, the “Iconic Foam race day, everyone made breakfast and headed to Run”. ETA Katarina (Kata) Krueger, three student the race course. True to the name, there was a lot runners, PE teacher and of foam at the start/finish line, providing lots of fun Katarina Krueger co-teacher Tyas, who photos. Joined by ETAs Caroline Rose and Shreya SMAN 1 Bringin, came along to make sure Kundur, and three of Miss Krupa’s student runners, Central Java the trip was smooth and everyone headed out for some sightseeing together, to take photos and cheer which included a tour of a submarine and stopping everyone on, stayed with ETAs Kelly Fitzgerald and by the famous Surabaya statue of the fighting shark Krupa Patel in Surabaya. The boys loved their first and crocodile. After lunch everyone said good-bye flight, observing all the night lights from the sky as and the Bringin group headed to the train station they flew over Java. The whole group had dinner at for the ride home, the first train ride for some of the Kelly’s house where they spent the night before the group, including Kata! It was a very full, fun, quick race. It was so fun to meet other Americans and have trip. Kata was so glad to have another great race a big meal together. Having everyone stay together with her runners and introduce them to more of her felt like being at camp, complete with a line for the Fulbright friends from the US. 5 Edition March 2017 Jalan -jalan In late March, ETAs day on the water, the ETAs met up with ETAs Anna Labuan Bajo, decided to explore the Katomski and Samantha Geary, the current ETAs Flores beautiful island of Flores. in Labuan Bajo. Together, they enjoyed eating lots of On Thursday, March 23, ikan bakar and nasi goreng at the local fish market. ETAs Ayat Abourashed, Edmund Pacleb, Kayla The ETAs loved and admired the beautifully vivid Stewart, Kelly Fitzgerald and Mackenzie Findlay sunsets and the pride the locals had for their culture. spent the day on a boat exploring Komodo National The time spent in Labuan Bajo was wonderful and Park. The ETAs trekked up Padar Island, saw eight the ETAs were sad to leave, but they were grateful Komodo dragons on Komodo Island, snorkeled at they had the opportunity to explore Anna and Pink Beach, and swam with Manta Rays.
Recommended publications
  • Pramusaji Di Kawasan Wisata Kuliner Wakeke Kota Manado
    PRAMUSAJI DI KAWASAN WISATA KULINER WAKEKE KOTA MANADO Christine C. Liwan NIM. 070817015 ABSTRACT Tourism as an industry is the existence of very complex and very sensitive to the various changes and development. The changes mainly related to desire or motivation of the tourists who always want to find and enjoy something new to the gratification of desire or his personal experience, something different from ever perceived before. Local cultural variety which can be used as assets that cannot be likened to local culture other countries. Local cultural specificity of this often interesting views other countries.Kota Manado as a tourism destination culinary especially already exist since launching of culinary tourism area Wakeke since 2004 by the local governments. The development of tourism not only the government only in presenting the potential of nature and culture.The participation of all components in terms of business, developers and services not separated from the vision and mission to attract tourists interested in visiting into a tourist destination. Business in the service sector such as travel, hotel, restaurant, souvenirs, guidance, transportation and others trying to provide the most of service.Waitress for example is one of the elements that seem to be giving the meaning of in the development of tourism but they become the spearhead in offer a service that friendly, polite and appreciate so the tourists visitors satisfied and want to visit back. Keywords: waitress, tourism, service Jurnal Holistik Tahun VIII No. 15 / Januari t Juni 2015 1 PENDAHULUAN dan tidak segan-segan membayar Pariwisata sebagai sebuah mahal untuk menikmati suatu industri merupakan bidang yang hidangan.
    [Show full text]
  • Paper3297.Pdf
    JBK Jurnal Bisnis & Kewirausahaan Volume 17 Issue 1, 2021 ISSN (print) : 0216-9843 ISSN (online) : 2580-5614 Homepage : http://ojs.pnb.ac.id/index.php/JBK Pengaruh Supply Chain Drivers (Cost Reduction dan Growth) terhadap Partnership in Marketing and Sales Performance Gladys Greselda Gosal 1, Timotius F.C.W. Sutrisno 2, Ricky Martin Palimbong 3 1,2,3 Fakultas Manajemen dan Bisnis, Universitas Ciputra Surabaya, Indonesia [email protected] Abstract. This study aims to determine the effect of supply chain drivers, namely cost reduction and growth on partnership in marketing and sales as well as marketing and sales performance in the food and beverage manufacturing industry in Indonesia. This research uses quantitative methods with PLS-SEM analysis techniques. The population used in this study are managers who work in food and beverage manufacturing companies who are members of Indonesian Production and Operations Management Society (IPOMS), totaling 711 managers. The sampling technique uses random sampling with a total of 70 samples and data obtained by 50 respondents. The results of this study indicate that cost reduction does not affect partnership, but directly performance. Meanwhile, growth affects partnership and performance. Partnership has a direct effect on marketing and sales performance, furthermore, partnership is also proven to mediate the effect of growth on performance, but is not proven to mediate the effect of cost reduction on performance. The results of this study show that it is important for companies to implement cost reduction and maintain growth, in order to open opportunities for partnership with other companies, especially in marketing and sales division which in turn can improve marketing and sales performance within the company.
    [Show full text]
  • 10 BAB 2 LANDASAN TEORI 2.1. Tinjauan Umum 2.1
    BAB 2 LANDASAN TEORI 2.1. Tinjauan Umum 2.1.1. One-Stop Wisata 2.1.1.1. Definisi One-Stop Wisata a) Pengertian One-Stop : Satu pemberhentian tempat yang temporer maupun permanen dimana pengunjung dapat melakukan segala sesuatu yang dibutuhkan. One-stop menyediakan berbagai macam barang/layanan pada satu lokasi. Tempat/lokasi tersebut memiliki bermacam fasilitas/layanan yang dibutuhkan. b) Pengertian Wisata Wisata dalam bahasa Inggris disebut tour yang secara etimologi berasal dari kata torah (ibrani) yang berarti belajar, tornus (bahasa Latin) yang berarti alat untuk membuat lingkaran, dan dalam bahasa Perancis kuno disebut tour yang berarti mengelilingi sirkuit. Pada umumnya, orang memberi padanan kata wisata dengan rekreasi. Wisata adalah sebuah perjalanan, namun tidak semua perjalanan dapat dikatakan wisata. Menurut kamus besar bahasa Indonesia edisi ketiga 2003, wisata adalah bepergian bersama-sama (untuk memperluas pengetahuan, bersenang-senang, bertamasya, dan sebagainya). Menurut Undang-undang Kepariwisataan Nomor 9, tahun 1990, Bab I Pasal 1:Wisata adalah kegiatan perjalanan atau sebagian dari kegiatan tersebut yang dilakukan secara sukarela serta bersifat sementara untuk menikmati obyek dan daya tarik wisata. Jadi pengertian wisata tersebut mengandung empat unsur, yaitu: (1) Kegiatan perjalanan; (2) Dilakukan secara sukarela; (3) Bersifat sementara; (4) Perjalanan itu seluruhnya atau sebagian bertujuan untuk menikmati obyek dan daya tarik wisata, dengan maksud bukan untuk berusaha (bisnis) atau mencari 10 11 nafkah di tempat yang dikunjungi, tetapi semata-mata untuk pertamasyaan dan rekreasi atau untuk memenuhi keinginan yang beranekaragam. Menurut buku yang berjudul Tours And Travel Marketing, industri pariwisata adalah kumpulan dari bermacam-macam perusahaan atau bidang usaha yang secara bersama-sama menghasilkan barang dan jasa (goods and service ) yang dibutuhkan wisatawan pada khususnya dan travel pada umumnya.
    [Show full text]
  • Chicken Paniki Manado Indonesia from World Expo ‒Pavilion
    Chicken Paniki Manado Indonesia from World Expo –Pavilion Manadonese cooking tradition of Minahasan people of North Sulawesi, Indonesia. It is popularly known as Manado cuisine. 4 chicken legs and 2 chicken thighs or 8 cut up chicken pieces 1 teaspoon salt, divided 1/2 teaspoon lime juice 1-3/4 cups coconut juice 1/2 cup canned coconut milk 2 teaspoons granulated sugar 1/3 cup cooking oil 1/3 cup chopped shallots 1 teaspoon ground turmeric 1 to 3 red hot chili peppers 1 to 2 dried hot chili peppers 1/4 teaspoon to 2 teaspoons cayenne pepper 1 lemon grass, dried 1 teaspoon fresh minced ginger Orange leaves to garnish serving platter Chopped leeks or chives as desired 4 candlenut, sautéed or cashews Rub the chicken with 1/2 teaspoon salt and lime juice. Let stand 20 minutes. In medium sized saucepan, stir coconut juice, coconut milk, 1/2 teaspoon salt, and sugar; bring to a rapid boil. Heat cooking oil in 12 inch deep skillet. Add shallots, turmeric, hot chili peppers, dried hot chili peppers, cayenne pepper, lemon grass and ginger, cook until fragrant. Add the chicken; cook on medium heat until lightly golden brown. Remove chicken from pan to warm plate. Remove; set aside excess oil and onions from skillet. Discard dried lemongrass and dried peppers. Return chicken to skillet; pour hot coconut milk mixture over chicken. Bring to a boil; reduce heat; partially cover pan; cook, turning occasionally for about 10 to 30 minutes or chicken is tender. Remove chicken to broiling or grilling pan.
    [Show full text]
  • ANALISIS EKSISTENSI NASI TRADISIONAL SUNDA DI KOTA BANDUNG Skripsi Disusun Untuk Memenuhi Salah Satu Syarat Memperoleh Gelar
    No. Daftar FPIPS : 1821/UN40.A2.8/PP/2020 ANALISIS EKSISTENSI NASI TRADISIONAL SUNDA DI KOTA BANDUNG Skripsi disusun untuk memenuhi salah satu syarat memperoleh gelar Sarjana Pariwisata oleh Halimah Sa’diyyah 1603728 PROGRAM STUDI MANAJEMEN INDUSTRI KATERING FAKULTAS PENDIDIKAN ILMU PENGETAHUAN SOSIAL UNIVERSITAS PENDIDIKAN INDONESIA BANDUNG 2020 Halimah Sa’diyyah, 2020 ANALISIS EKSISTENSI NASI TRADISIONAL SUNDA DI KOTA BANDUNG Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu LEMBAR HAK CIPTA Analisis Eksistensi Nasi Tradisional Sunda di Kota Bandung Oleh: Halimah Sa’diyyah 1603728 Skripsi yang diajukan untuk memenuhi salah satu syarat memperoleh gelar Sarjana Pariwisata Fakultas Pendidikan Ilmu Pengetahuan Sosial ©Halimah Sa’diyyah Universitas Pendidikan Indonesia Agustus 2020 Hak Cipta dilindungi Undang-Undang Skripsi ini tidak boleh diperbanyak seluruhnya atau sebagian dengan dicetak ulang, difotokopi atau cara lainnya tanpa izin dari penulis Halimah Sa’diyyah, 2020 ANALISIS EKSISTENSI NASI TRADISIONAL SUNDA DI KOTA BANDUNG Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu iii Analisis Eksistensi Nasi Tradisional Sunda di Kota Bandung Halimah Sa’diyyah 1603728 ABSTRAK Penelitian ini berfokus pada makanan utama tradisional Sunda varian nasi. Makanan utama tradisional Sunda ada banyak jenisnya dan memiliki beragam cara pembuatan serta cara penyajiannya. Makanan pokok masyarakat Indonesia adalah nasi. Setiap daerah di Indonesia memiliki beragam jenis olahan nasi yang memiliki cita rasa yang berbeda-beda sesuai sumber daya alam maupun kebiasaan makan masyarakat setempat. Penelitian ini dilakukan dengan tujuan mengukur tingkat eksistensi nasi tradisional Sunda di Bandung pada saat ini. Penelitian ini dilakukan menggunakan mix methods dengan teknik pengumpulan data menggunakan metode wawancara secara mendalam, angket, studi literatur, dan studi dokumentasi.
    [Show full text]
  • Bubur Manado Atau Tinutuan
    Bubur Manado atau Tinutuan Ketika pertama kali datang ke Manado tahun 1991, saya menikmati bubur manado di dekat hotel tempat menginap. Sejak itu saya jatuh cinta dengan kelezatan bubur manado. Oleh karemna itu ketika ada kesempatan lagi mengunjungi kota manado, yang saya kejar adalah menikmati kelezatan bubur manado. Alhamdulillah akhirnya saya dapat menikmatinya berssama kawan lama yang menetap di kota ini sambil bercerita banyak hal dan bernostalgia. Kawan lama saya ini bernama DR Drh Sri Adiyani yang menikah dengan kawan sekelasnya DR Drh Frederik Rotinsulu, yang juga asli Manado. Kami berdua menikmati bubur manado dengan pelengkap perkedel ikan Nike, tahu goreng manado, sambal pedas, dan sambal dabu-dabu. Luar biasa lezatnya...sampai saya tertarik untuk belajar cara membuatnya dari temanku ini yang juga senang memasak. Menurutnya bubur manado sangat mudah dibuat, bahan-bahan yang diperlukan pun dengan mudah dapat dijumpai baik di pasar tradisional maupun di supermarket. Jadi, jika ingin mengetahui bagaimana cara membuat bubur manado, http://upikke.staff.ipb.ac.id Silahkan lihat resepnya di bawah ini. Resep Bubur Manado Beras 300 gram, cuci bersih Jagung manis 4 buah, sisir Ubi jalar kuning 200 gram, potong kecil Labu kuning 200 gram, potong dadu Daun bayam 100 gram Daun kangkung 100 gram Kacang panjang 100 gram, potong kecil Daun kemangi 20 helai Daun bawang 1 batang, iris kasar Daun salam 2 buah Garam 2 sendok teh Gula pasir 1/2 sendok teh Kaldu bubuk 1 sendok teh Air 1 liler Bahan Pelengkap Ikan asin 100 gram, potong dadu dan goreng sampai kering Sambal Dabu-dabu: - Cabai rawit merah 4 buah, iris tipis - Cabai rawit 6 buah, iris tipis - Bawang merah 4 butir, potong-potong - Tomat merah 1 buah, potong-potong - Jeruk nipis 2 sendok makan - Garam ½ sendok teh.
    [Show full text]
  • Microorganisms and Fermentation of Traditional Foods This Page Intentionally Left Blank
    www.ebook3000.com Microorganisms and Fermentation of Traditional Foods This page intentionally left blank www.ebook3000.com Food Biology Series Microorganisms and Fermentation of Traditional Foods Editors Dr. Ramesh C. Ray Principal Scientist (Microbiology) Central Tuber Crops Research Institute (Regional Centre) Bhubaneswar, Odisha, India and Dr. Didier Montet Food Safety Team Leader UMR Qualisud International Center for Agricultural Research for Development (CIRAD) Montpellier, France p, A SCIENCE PUBLISHERS BOOK GL--Prelims with new title page.indd ii 4/25/2012 9:52:40 AM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20140723 International Standard Book Number-13: 978-1-4822-2309-5 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers.
    [Show full text]
  • Pembelajaran Anak Usia Dini Berbasis Budaya Lokal
    WORKSHOP DARING PEMBELAJARAN ANAK USIA DINI BERBASIS BUDAYA LOKAL Diselenggarakan oleh Program Studi PIAUD IAIN Manado Selasa, 3 oktober 2020 Dr. Sigit Purnama, M.Pd. UIN Sunan Kalijaga Yogyakarta Dr. Sigit Purnama, M.Pd. Ketua Umum PPS PIAUD Indonesia Dosen PIAUD UIN Sunan Kalijaga Saya setuju bahwa budaya membentuk pembelajaran dan perkembangan tahun-tahun awal anak usia dini. Namun, sangat sedikit yang diketahui tentang bagaimana dan mengapa hal itu mempengaruhi anak usia dini Apa itu budaya? ◦ Budaya adalah sekumpulan ide yang menentukan keyakinan dan perilaku individu dan kelompok orang dalam masyarakat, baik yang terlihat (misalnya artefak) dan yang tidak terlihat (misalnya adat) (Hofstede, 1980; Stephens, 2007) Apa itu budaya lokal? ◦ Tata cara hidup, adat istiadat, kebiasaan, tradisi, seni, pemikiran, sistem nilai, cara kerja yang khas dari suatu masyarakat atau suku bangsa daerah tertentu. ◦ KEANEKARAGAMAN BUDAYA INDONESIA. Setiap daerah di Indonesia memiliki berbagai budaya yang dapat dieksplorasi (potensi sebagai wahana pembelajaran PAUD) Apa itu kurikulum? ◦ Kurikulum dapat dipandang sebagai sistem kegiatan mengajar dan pembelajaran yang berkembang seiring waktu. ◦ Kurikulum yang didefinisikan secara sempit sebagai 'buku teks', tidak sesuai untuk PAUD karena biasanya menggunakan pengalaman langsung sebagai konten. Budaya dan kurikulum PAUD ◦ TEORI VIGOTSKY: kontribusi budaya, interaksi sosial dan sejarah dalam pengembangan mental/perilaku anak sangat berpengaruh terhadap tumbuh kembang anak. ◦ KONSEP DAP (Developmentally Appropriate Practice/DAP): pembelajaran untuk anak usia dini hendaknya sesuai dengan lingkungan sosial dan budaya dimana anak tersebut tinggal. Budaya dan kurikulum PAUD ◦ Aspek budaya dalam kurikulum cenderung memandang pendidik sebagai 'pembawa ideologi budaya’ (Moore, 2000: 91) yang menyampaikan budaya tradisional lokal kepada siswa melalui gaya mengajar dan isi kurikulum.
    [Show full text]
  • Sistem Pendukung Keputusan Rekomendasi Makanan Khas Sulawesi Utara Yang Menunjang Diet Fernando D
    E-journal Teknik Informatika, Volume 9, No 1 (2016), ISSN : 1 Sistem Pendukung Keputusan Rekomendasi Makanan Khas Sulawesi Utara yang Menunjang Diet Fernando D. Sawel, Alicia A. E. Sinsuw, Muhamad D. Putro Teknik Informatika Universitas Sam Ratulangi Manado, Indonesia. [email protected], [email protected],[email protected] Abstrak – Makanan Khas Sulawesi Utara sebagian seimbang untuk diet memasok nutrisi dan energi untuk besar berasal dari lemak hewani, Banyak orang-orang menjaga sel-sel tubuh, jaringan, dan organ, dan untuk pendatang, baik sedang melakukan wisata maupun ada yang mendukung pertumbuhan dan juga perkembangan normal. tinggal untuk studi di manado, sehingga permasalahan yang terjadi pada makanan minahasa, membuat masayarkat sulawesi Masyarakat etnik Minahasa mempunyai suatu kebiasaan utara maupun pendatang atau yang sedang melakukan program pesta yang diikuti dengan pesta makan atau makan makanan diet penurunan berat badan, enggan untuk mengkonsumsi Minahasa yang sebagian besar berasal dari lemak hewani, makanan khas minahasa yang bisa mengakibatkan kegemukan selain itu, bahan – bahan untuk mengolah makanan minahasa atau kelebihan kalori. Tujuan dan Manfaat dari aplikasi ini, sangat mudah di dapatkan. Banyak orang-orang pendatang, untuk membuat aplikasi Sistem Pendukung Keputusan (SPK) baik sedang melakukan wisata maupun ada yang tinggal untuk Rekomendasi Makanan Khas Sulawesi Utara yang Menunjang studi di manado, sehingga permasalahan yang terjadi pada Diet, Sehingga manfaatnya, masyarakat dapat mengetahui makanan khas sulawesi utara membuat masayarkat sulawesi makanan khas sulawesi utara yang dapat menunjang diet. utara maupun pendatang atau yang sedang melakukan program Kriteria untuk diet penurunan berat badan yang di digunakan diet penurunan berat badan, enggan untuk mengkonsumsi dalam penilaian perbandingan berpasangan yaitu, Protein 40%, makanan khas minahasa yang bisa mengakibatkan kegemukan Karbohidrat 50% dan Lemak 10% .
    [Show full text]
  • Inheritance System Of
    E-Journal of Cultural Studies Feb 2018 Vol. 11, Number 1, Page 25-31 DOAJ Indexed (Since 14 Sep 2015) ISSN 2338-2449 https://ojs.unud.ac.id/index.php/ecs/ INHERITANCE SYSTEM OF TINUTUAN GASTRONOMY IN MANADO CITY Grace Kerly Lony Langi Nutrient Department, Poltekkes Kemenkes Manado email: [email protected] ABSTRACT Tinutuan is known as a local culinary which is close to all socio-economic status, religion and belief, gender, and age. There is no limit to consuming it, therefore tinutuan can be accepted as one of the culinary choices for people outside the region and abroad. The problem now, things related to history, preparation, processing, and presentation tinutuan not all people Manado City find out tinutuan fans. This study aims to interpret the tinutuan gastronomic inheritance system so that tinutuan as gastronomy in Manado City is not marginalized even extinct. Research data in the form of observation, interview, literature study, and documentation by using qualitative approach. Informants were determined purposively. The results show formal and informal inheritance systems in gin tinutuan gastronomic practices. Tinutuan gastronomy became the culinary heritage of the city of Manado, therefore recommended inheritance system in the family and culinary business is not broken. In addition, the active role of society and educational organizations to socialize tinutuan culinary in the pattern of daily eating habits. Keywords: inheritance system, tinutuan culinary, gastronomy, family, business. INTRODUCTION Tinutuan is an oral tradition because it is known and developed from the local culture which is repetition and reproduction or continuation of the past (Piliang, 2005; Pudentia, 200). What affects the continuity of the tinutuan gastronomic oral tradition is a matter of inheritance because it is an important issue related to the oral tradition in question.
    [Show full text]
  • Different Eating Habits Tinutuan As Local Food on Rural Area and Urban Area in North Sulawesi Province
    Proceeding Manado Health Polytechnic 1st International Conference. ISSN : 2599-2031 DIFFERENT EATING HABITS TINUTUAN AS LOCAL FOOD ON RURAL AREA AND URBAN AREA IN NORTH SULAWESI PROVINCE Grace K.L. Langi1, Nonce N. Legi2, Ruqayah Yunus3 123Department of Nutrition, Health Polythecnic of Ministry of Manado [email protected] ABSTRACT Culinary tinutuan commonly known to the general public with manado porridge consumed by all walks of life, ie both in urban and rural areas. Culinary tinutuan use local food to be an icon in Manado urban communities although derived from the eating habits of rural communities in Minahasa District. The purpose of this research is to know the difference of culinary eating pattern of tinutuan as local food in rural area of Pineleng Health Center and urban Puskesmas Bahu in North Sulawesi Province. Type of descriptive analytic research with cross sectional approach. The population in this study were all outpatients with 96 samples, 48 Puskesmas Pineleng and 48 Puskesmas Bahu. The results showed significant differences were found in culinary form of tinutuan between urban and rural population using t test (p = 0,007). Most urban residents favor the thick form (79.1%) while the rural population is only 62.5%. However, there was no significant difference between culinary eating times between urban and rural populations (p <0.000). Based on the research concluded that the frequency and shape of culinary culinary tinutuan there is a difference, while the time to eat culinary tinutuan in the morning and all the time is the same percentage in rural communities and urban communities. Suggestions and recommendations that can be submitted are the results of this study can be used as a reference for further research and can develop this research in different dimensions, as well as the process of learning local content.
    [Show full text]
  • Pengembangan Pangan Tradisional Berbasis Jagung Mendukung Diversifikasi Pangan
    SUARNI: PANGAN TRADISIONAL BERBASIS JAGUNG Pengembangan Pangan Tradisional Berbasis Jagung Mendukung Diversifikasi Pangan Suarni Balai Penelitian Tanaman Serealia Jl. Dr. Ratulangi No. 174, Maros, Sulawesi Selatan Email: [email protected] Naskah diterima 18 Desember 2012 dan disetujui diterbitkan 9 April 2013 ABSTRACT The Role of Corn-Based Traditional Food in Food Diversification. Various corn-based traditional food in Indonesia representing a wealth ethnic food in every regions that needs to be preserved. In every region there is a specific corn based food, differ in processing methods. This paper discusses various traditional food products based on fresh corn and dried grain. Nutritional components of local corn variety were also reviewed. To improve the image of traditional corn based food an intensive promotion of the functional food contained in the simple corn food preparation is suggested. It requires that corn food be sold in food stalls and restaurants. Corn based food is considered healthier, low in cholesterol and suitable for the old people diet. Traditional food preparation based on corn could be modified using the international recipes, so that it could enter the home industries. Corn variety suitable for food industries is needed, especially those with good eating quality, high productivity and contain high nutritions. Corn based food should be promoted to broaden the food diversification program. Keywords: Traditional processed, corn, food diversification. ABSTRAK Keanekaragaman makanan tradisional berbasis jagung di Indonesia merupakan kekayaan menu spesifik yang perlu dilestarikan. Resep produk olahan di setiap daerah sangat beragam, demikian juga pemberian nama dari produk tersebut. Produk olahan tradisional sudah melekat dan membudaya di setiap daerah asalnya, bahkan merambah ke daerah lain.
    [Show full text]