Supplementary Budget Estimates 2009-2010
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Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. Pacific Linguistics 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies -
Sands Menu1d Reprice-View Only
BREA K FAST (served from 6am to 2pm) TAPA 430 SAND CHICKEN KIEV 430 Beef tenderloin in our special tapa marinade. Crispy boneless chicken breast stued Served with breakfast rice and your choices of egg. with garlic-herb butter. Served with ultimate mashed potato and steamed vegetables SWEET SPICY TUYO 290 Classic dried salty fish in our own sweet and THREE EGG OMELETS 290 spicy sauce, Served with fried eggplant, Served with hash brown and toast breakfast rice and your choice of egg ARROZ CALDO 290 DAING NA BANGUS 360 Rice porridge with tender chicken breast fillets, Pan-seared Bangus fillets with garlic lemon butter, hard boiled egg and famous adobo flakes Served with breakfast rice and your choice of egg DISCOVERY WAFFLES 290 Flavored with malunggay (moringa leaf) and pumpkin. Daing na Bangus Served with butter, jam and syrup CHAMPORADO “DAKOLATE” 290 Malagos dark chocolate and milk champorado Served with crispy dried palad fish SANDS LONGGANISA 370 2 pcs longganisa skewer served with breakfast rice and your choice of egg SANDS “CHINITO” 370 Crispy boneless chicken coated in a tocino glaze Served with breakfast rice and your choice of egg SANDS CHICKEN SALPICAO 370 Tender pieces of chicken breast marinated in our signature salpicao sauce, sautéed with mushroom. Served with breakfast rice and your choice of egg Rates are subject to prevailing government taxes and service charge SANDS OF THE PHILIPPINES PAMPAGANA PINAKBET 470 Filipino vegetable stew with shrimp, TOKWA’T BABOY 260 homemade bagoong and crispy pork bits Fried tofu, soy marinated pork belly, pig ears and fresh chili KILAWIN NA TANIGUE 390 Sinamak vinegar marinated kingfish with ginger, cucumber and red onion BABY CALAMARES 390 Seasoned with spices and aromatics, fried until crisp served with garlic aioli Pinakbet BAGNET 370 LAING 290 Crispy air dried pork belly with kamatis, Taro leaves in a sweet coconut cream, ginger, lemongrass , and chili. -
Ragi Tapai and Saccharomyces Cerevisiae As Potential Coculture in Viscous Fermentation Medium for Ethanol Production
African Journal of Biotechnology Vol. 9(42), pp. 7122-7127, 18 October, 2010 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB10.933 ISSN 1684–5315 ©2010 Academic Journals Full Length Research Paper Ragi tapai and Saccharomyces cerevisiae as potential coculture in viscous fermentation medium for ethanol production Azlin Suhaida Azmi 1,2*, Gek Cheng Ngoh 1, Maizirwan Mel 2 and Masitah Hasan 1 1Department of Chemical Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia. 2Biotechnology Engineering Department, Kulliyah of Engineering, International Islamic University Malaysia, Jalan Gombak, 50728 Kuala Lumpur, Malaysia. Accepted 30 August, 2010 A comparison study on the ethanol production from 20% (w/v) of unhydrolyzed raw cassava starch using Saccharomyces cerevisiae and Candida tropicalis was performed and compared with the commercialized ragi tapai. The findings showed that S. cerevisiae , C. tropicalis and ragi tapai produced 23, 20 mg/l and 26 g/l of ethanol in 72 h, respectively. Subsequent coculturing of the two best performing strains namely ragi tapai and S. cerevisiae were performed to improve ethanol production and to reduce the accumulation of inhibitory concentration of reducing sugar with 10% (w/v) unhydrolyzed raw cassava starch. The coculture of ragi tapai with S. cerevisiae using the unhydrolyzed raw starch in a single step-fermentation produced an ethanol concentration of 35 g/l when the starch was inoculated with ragi tapai and cocultured with S. cerevisiae. The yield was 46% higher than the one inoculated with ragi tapai only (24 g/l). The glucose concentration was maintained at a low concentration in the coculture medium as compared to the medium with pure ragi tapai. -
1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda Yang
1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda yang mempesona terbentang dari Selat Sunda di barat sampai ke perbatasan Jawa Tengah di bagian timur. Wilayah Jawa Barat bergunung-gunung dan berbukit-bukit hijau, dimana satu puncak gunung berapi dan bukit-bukit sekitarnya memeluk hangat ibu kotanya, Bandung. Sejarah Jawa Barat adalah sejarah perdagangan, rempah-rempah, dan kerajaan Padjadjaran yang terus diteliti hingga saat ini oleh para sejarawan dan arkeolog. Jawa Barat merupakan salah satu provinsi di Indonesia yang memiliki alam dan pemandangan yang indah untuk anda kunjungi. Provinsi ini juga menyimpan berbagai potensi menyangkut sumber daya air, pemanfaatan lahan, hutan, pesisir dan laut, serta sumber daya perekonomian masyarakatnya. Wilayah Jawa Barat adalah lokasi yang tepat untuk anda melakukan beragam jenis wisata, baik itu wisata alam, belanja, pendidikan dan kuliner, ataupun budaya. Budaya Sunda merupakan kebudayaan masyarakat yang tinggal di wilayah barat pulau Jawa. Sunda merupakan cikal bakal berdirinya peradaban di Nusantara. Sejak dari awal hingga kini, budaya Sunda terbentuk sebagai satu budaya luhur di Indonesia. Keluhuran budaya Sunda terlihat dari sejarah yang menyebutkan sejak berabad lamanya bahwa Bandung adalah Parahyangan yang secara sederhana bisa diartikan sebagai tempatnya para Rahyang, Hyang atau Dewa. 1 2 Sebagaimana diketahui bahwa Dewa adalah makhluk yang tinggal di kahyangan, biasa di identikkan juga dengan surga. Sehingga menunjukkan bahwa Bandung adalah tempat yang mirip surga. Hal itu wajar jika melihat bentangan alam Bandung yang di kelilingi oleh gunung, sehingga menyajikan panorama alam yang indah dan atmosphere yang sejuk, sehingga menarik minat wisatawan untuk menikmati keindahan alam Bandung. Selain keindahan alam, Bandung memiliki gedung-gedung bersejarah yang terawat hingga kini. -
A Review of the Malaysia's Heritage Delicacy Alongside with The
Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. -
!I Oung Titiltn PANTRY
266 THE YOUNG CITIZEN October, 193G MOTl-IERS' GUIDE IN CARE OF Cl-llLDREN Tl-IE !I oung titiltn PANTRY Cereals are grains or seeds of cul Corn is another cereal that goes tivated grasses used for food. They hand in hand with rice as the sta are the staple food of mankind and THE IMPORTANCE OF ple food of the Visayans. It is hold first place in their diet. They CEREALS prepared in much the. same way as contain all the food groups but not Miss Juliana Millan * in the right amount and are there the hard-boiled rice of th' Tagalogs fore, eaten along with fish, me·at, <:nd eaten with fish, meat and oth into "pinipig"-pressed, pounded and other foods to provide the cor er viands. It is also boiled and and winnowed-a preparation sim rect amount needed by the body. broiled on the cob, when it is served ilar to rolled oats. The mature They are generally classified as heat between meals. Tender grains of grain is generally prepared into "pu and-energy-providing foods because corn sautt?ed with lard, garlic and to maya, suman (ibos, lihia, antab, of the large amount of starch they a little salt is palatable. Mature maruekos), bico, puto sulot, gui contain. Some, however. like oat grains are .generally popped (pop natan, bibingka, and champorado" meal. wheat, and corn, contain a corn) or boiled into "binatog" (porridge). All of these prepara considerable amount of protein al (hominy). Like rice, it is ground tions, except the ·last, Call for ~h~ so and are then classified as tissue- help of sugar and coconut for serv into a paste-like consistency and building foods, too. -
Pengetahuan Bahan Makanan
PENGETAHUAN BAHAN MAKANAN UU No 28 tahun 2014 tentang Hak Cipta Fungsi dan sifat hak cipta Pasal 4 Hak Cipta sebagaimana dimaksud dalam Pasal 3 huruf a merupakan hak eksklusif yang terdiri atas hak moral dan hak ekonomi. Pembatasan Pelindungan Pasal 26 Ketentuan sebagaimana dimaksud dalam Pasal 23, Pasal 24, dan Pasal 25 tidak berlaku terhadap: i. penggunaan kutipan singkat Ciptaan dan/atau produk Hak Terkait untuk pelaporan peristiwa aktual yang ditujukan hanya untuk keperluan penyediaan informasi aktual; ii. Penggandaan Ciptaan dan/atau produk Hak Terkait hanya untuk kepentingan penelitian ilmu pengetahuan; iii. Penggandaan Ciptaan dan/atau produk Hak Terkait hanya untuk keperluan pengajaran, kecuali pertunjukan dan Fonogram yang telah dilakukan Pengumuman sebagai bahan ajar; dan iv. penggunaan untuk kepentingan pendidikan dan pengembangan ilmu pengetahuan yang memungkinkan suatu Ciptaan dan/atau produk Hak Terkait dapat digunakan tanpa izin Pelaku Pertunjukan, Produser Fonogram, atau Lembaga Penyiaran. Sanksi Pelanggaran Pasal 113 1. Setiap Orang yang dengan tanpa hak melakukan pelanggaran hak ekonomi sebagaimana dimaksud dalam Pasal 9 ayat (1) huruf i untuk Penggunaan Secara Komersial dipidana dengan pidana penjara paling lama 1 (satu) tahun dan/atau pidana denda paling banyak Rp100.000.000 (seratus juta rupiah). 2. Setiap Orang yang dengan tanpa hak dan/atau tanpa izin Pencipta atau pemegang Hak Cipta melakukan pelanggaran hak ekonomi Pencipta sebagaimana dimaksud dalam Pasal 9 ayat (1) huruf c, huruf d, huruf f, dan/atau huruf h untuk Penggunaan Secara Komersial dipidana dengan pidana penjara paling lama 3 (tiga) tahun dan/atau pidana denda paling banyak Rp500.000.000,00 (lima ratus juta rupiah). PENGETAHUAN BAHAN MAKANAN Dr. -
Small-Scale Food Processing Enterprises in Malaysia
SMALL-SCALE FOOD PROCESSING ENTERPRISES IN MALAYSIA Ghani Senik Food Technology Research Station MARDI, 16800 Pasir Puteh Kelantan, Malaysia ABSTRACT Small-scale food enterprises have played a very important role in the Malaysian economy, particularly in terms of employment generation, better income distribution and as a training ground for entrepreneurs before they invest in larger enterprises. Small-scale food enterprises also have important linkages to related industries such as the manufacture of machinery, and food packaging materials, and suppliers of food ingredients. It is envisaged that small-scale food enterprises will continue to expand in line with policies and incentives introduced by the government. INTRODUCTION enterprise is one with net assets of US$200,001 - US$1.0 million. Food It is usual to discuss small- and processing companies are generally perceived medium-scale industries in Malaysia as a as agro-based industries which have a strong single group. There are an estimated 30,000 backward linkage. However this is not the such enterprises in Malaysia. A recent survey case in Malaysia, where it is estimated that conducted by the Ministry of International over 70% of the raw materials used in food Trade and Industry showed that they are of processing are imported (Ministry of four main types: processed foods (33%), wood International Trade and Industry 1993). This products, (24%), fabricated metal (15%) and is particularly true in the production of animal building materials (9%) (Malaysian Industrial feed and wheat-based products. Development Authority et al. 1985). These small and medium-sized industries play a very Profile of Small-Scale Food Processing important role in the Malaysian economy, especially in terms of generating employment. -
Catering Menu
621 W Carson Street NOODLE MENU Carson CA 90745 • GUISADO : BIHON, MIKI, CANTON or MIXED • $20 (1/2) • $30 (S) (310) 834-6289 • (310) 533-0907 $50 (M) • $70 (L) • SOTANGHON • www.titacelias.com • PALABOK • SWEET SPAGHETTI • $25 (1/2) • $35 (S) • $55 (M) • $75 (L) Open daily from 7am - 9pm REAL FILIPINO HOME COOKING SINCE 1990 BEEF MENU * MORCON ($20 per pound • 5 pound minimum) Rolled marinated Beed flank sheet with Red Bell Pepper, Carrots, Sausage, Pork Fat pan roasted with Spices, Onions, Tomatoes. * MECHADO Beef chunks stewed in Spices, Tomato Sauce, DESSERT MENU Pineapple Juice, Red Bell Peppers and Potatoes. * CARIOCA $1.50/stick * BUCHI $1.50/pc POCHERO Caramelized rice flour balls. Caramelized rice flour balls with red beans. Beef chunks stewed in Pork and Beans, mixed with vegetables, plantain and sweet potatoes. TURON $0.75/pc BANANA-Q $1.75/stick Banana and Jackfruit fritters. Caramelized sweet Plantains. PAN FRY BEEF BBQ RIBS Meaty Ribs fried in special Sweet and Spicy Sauce. * KALAMAY HIRIN $30 (S) * GINATA'ANG BILO-BILO $25 (S) Rice Flour in Coconut Milk sauce. $60 (L) Tropical Fruits in Coconut Milk. $50 (L) BISTEK TAGALOG Marinated thin sliced Angus Beef cooked in Soy Sauce and Onions BICO $25 (S) GINATA'ANG MONGGO $25 (S) Sticky Rice with Jackfruit. $50 (L) Red Beans and Rice Pudding. $50 (L) BEEF CALDERETA KALAMAY UBE $25 (S) BIBINGKA MALAGKIT $25 (S) Beef chunks stewed in Tomato Sauce, Spices, Onions, Cheese, Coconut Milk, Chili. Rice Flour with Coconut Milk. $50 (L) Sweet Rice topped with Coconut Jam. -
Cafe 1228 December Menu
From the Western Kitchen SOUP Soup of the day APPETIZERS AND SALAD Jamon Serrano, manchego on toast Parma ham, burnt peach, goat cheese foam Maple-glazed bacon, cambozola, toasted pecan Smoked salmon, capers, cornichons Beef, papaya salad Creamy seafood, risoni salad Cajun chicken, shaved prosciutto, assorted leaves, parmesan, anchovy dressing CARVING Glazed ham, haricot vert Beef short ribs, barbecue sauce MAINS Baked salmon, béarnaise Chicken cacciatore Roasted marble potatoes Vegetable skewer, tomato sauce PIZZA Frutti de mare Mushroom, four cheese Margherita Parma ham, feta cheese Mediterranean vegetable OFFTHEGRILL Lamb brochette Rosemary chicken Mahi mahi in kar lime, olive oil Herb and garlic marinated beef striploin Pork spareribs in garlic, calamansi, sh sauce Hungarian sausage Sauces: Mushroom garlic Peppercorn Chili tomato SEAFOOD COOKED AT YOUR WHIM Shrimps Blue crabs Clams Mussels Cooking preparation: Garlic butter Salt and pepper Singaporean style White wine sauce Baked with garlic and cheese PASTA Spaghetti Penne with a choice of sauce: Pesto cream Marinara Puttanesca Carbonara Asian MAINS Lechon belly, adobo rice Pork binagoongan Sinigang na salmon Beef rendang Wok-fried chicken, cashew nuts Lo hanchai RICE AND NOODLES Steamed Jasmine rice PancitNegra FROM THE STEAMER Pork spare ribs, black bean Steamed sh in soy ginger sauce Chicken feet Pork bun NOODLE SOUP Beef pho Wonton noodle soup JAPANESE Edamame Seasoned seaweed salad California maki Tempura prawn maki Spicy salmon roll Spicy tuna crunch roll Crab and cream cheese, toasted sesame Unagi roll Salmon sashimi Tuna sashimi Shrimp and vegetable tempura Miso soup DESSERT Black forest cake Eggnog tres leche Spiced chocolate pecan pie Strawberry cheesecake True coee hazelnut nuggets Mix berry trie Puto bumbong Bibingka Bread and butter pudding Crepe with mango or banana Sauces: Chocolate Vanilla Mango Strawberry Halo halo Ice cream.