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Physicochemical and Sensorical Analysis of Canned Bubur Pedas During Storage
International OPEN ACCESS Journal Of Modern Engineering Research (IJMER) Physicochemical And Sensorical Analysis of Canned Bubur Pedas During Storage Iwan Rusiardy* 1Departemen of Agricultural Technology, Pontianak State Polytechnic, Indonesia Correspoding Author: Iwan Rusiardy* ABSTRACT: This study investigates changes in the quality of Bubur Pedasin a can during storage by carrying out its physicochemical and sensory analysis. The sterilization process is carried out for 60 minutes with a Fo value of 9,141 minutes. Storage was carried out for 8 weeks at 3 temperature conditions namely 35, 45, and 55 ° C. Storage temperature affects changes in physicochemical and sensory quality of the product. The higher the storage temperature changes in food quality are faster. Based on the results of sensory and physicochemical analysis, critical parameters that have the fastest reaction rate are color, aftertaste and aroma. KEYWORDS: bubur pedas, sensory analysis, shelf life, canned, traditional food ----------------------------------------------------------------------------------------------------------------------------- --------- Date of Submission: 03-10-2018 Date of acceptance: 15-10-2018 ----------------------------------------------------------------------------------------------------------------------------- --------- I. INTRODUCTION Indonesia is a country that often experiences natural disasters. From 1815 to 2018 various disasters have occurred in each province with more than 200,000 victims. Natural disasters that killed the most people were earthquakes and tsunamis and volcanic eruptions1. Natural disasters not only cause many injuries or injuries but can also cause psychological effects and hunger. Fast and appropriate handling is needed to reduce the negative impact of the disaster. One of the prevention programs is to create emergency food products (EFP). Emergency food is food produced and can be consumed directly to meet daily nutritional needs (2,100 calories) that occur when an emergency2. -
Materials for a Rejang-Indonesian-English Dictionary
PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 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 is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K. -
Jejak Hikmah Khatulistiwa.Indd
Jejak Hikmah #Khatulistiwa 7 Bubur Pedas, Ala Sambas! Kita nyanyi dulu yaa…, “Pagi-pagi, nyabuu..., tiap hari nyabuu…, enaaak rasanya, yeah! Di kampung di kota, di mana pun ada, mudaaah didapat, yeah...! Dari balita, sampai yang tua, sejak dahulu, hingga sekarang, semua suka sabuuu.” Yang dimaksud kata ‘sabu’ dalam lirik lagu itu bukan sejenis narkoba atau narkotika, melainkan adalah sarapan bubur. Haha. Hmm, siapa sih, yang tak pernah mencoba makanan yang satu ini? Ya, bubur, atau biasa orang-orang menyebutnya dengan bubur ayam, karena ia ditaburi dengan ‘sedikit’ irisan daging ayam. Memang benar juga apa kata lagu tadi ya, dari bayi sampai kakek-kakek pun semua pasti pernah mencoba hidangan yang satu ini, bubur. Memang biasanya, bahkan hampir setiap pagi, di dekat perumahan saya (rumah yang di Bandung) selalu ada tukang bubur yang dari pagi hari pasti sudah standby atau 65 Bisma Darma Kurnia istikamah selalu lewat depan rumah. Namun, kali ini ketika saya di Pontianak, kejadian itu amat langka, mungkin bisa dibilang hampir musnah. Ya, karena masih sedikit tukang bubur yang berkeliling di sekitar jalanan Kota Pontianak baik di pagi hari maupun di malam harinya. Kebanyakan para penjual bubur di Pontianak itu tidak berkeliling menggunakan gerobak. Mereka lebih memilih membuka usahanya sendiri di suatu tempat, ruko-ruko atau hanya berdiam di pinggir-pinggir jalan di daerah kota. Dan asal engkau tahu ya, duhai saudaraku yang membaca tulisan ini. Di daerah Pontianak ada satu jenis bubur yang– mungkin-belum ada di tempat lain, buburnya sangat unik, aneh, amat khas, dan agak susah juga membuatnya. Bubur apakah itu? Ya, “bubur pedas” namanya. -
Skills Framework for Food Services Technical Skills and Competencies (Tsc) Reference Document
SKILLS FRAMEWORK FOR FOOD SERVICES TECHNICAL SKILLS AND COMPETENCIES (TSC) REFERENCE DOCUMENT TSC Category Food and Beverage Operations TSC Malay Moist-Heat Dish Preparation and Cooking TSC Description Prepare and present standard and complex Malay moist-heat dishes TSC Proficiency Level 1 Level 2 Level 3 Level 4 Level 5 Level 6 FSS-FBS-1014-1.1 FSS-FBS-2014-1.1 FSS-FBS-3014-1.1 <Insert TSC Code> <Insert TSC Code> <Insert TSC Code> Prepare ingredients and Prepare standard Malay Prepare complex Malay parts of Malay moist-heat moist-heat dishes with moist-heat dishes using a dishes with different types menu-based presentations combination of moist-heat of flavouring techniques and cooking techniques with equipment fine-plated presentations Knowledge • Types and uses of • Quality characteristics of • Consistency in preparing kitchen tools and Malay moist-heat dishes Malay moist-heat dishes equipment • Recipes and methods of • Methods for trim test, • Principles of Malay preparing different types drained weight test and moist-heat cooking of Malay moist-heat shrinkage test techniques dishes • Suitable Malay moist- • Types and correct • Methods of preparing heat dishes based on the proportions of Malay curry and sauces types of events and ingredients and food with blend of spices profiles of customers suited for Malay moist- • Methods of presenting • Preparation time needed heat cooking techniques finished products for Malay moist-heat • Methods and techniques • Complementary dishes for seasoning, combinations of herbs • Food restrictions -
Diversity of Culinary Ecolexicon of Main Cuisine in Malay
JURNAL ARBITRER - VOL. 6 NO. 2 (2019) Online version available in : http://arbitrer.fib.unand.ac.id JURNAL ARBITRER | 2339-1162 (Print) | 2550-1011 (Online) | Article Diversity of Culinary Ecolexicon of Main Cuisine in Malay Communities on the East Coast of North Sumatra Dwi Widayati Faculty of Humanities, Universitas Sumatera Utara, Medan, Indonesia SUBMISSION TRACK ABSTRACT Received: August 14, 2019 Final Revision: October 09, 2019 This paper aims to describe the diversity of the main culinary Available Online: October 23, 2019 eco-lexicon in Malay society. Data were collected through interviews with informants who were very familiar with the traditional culinary eco-lexicon. An in-depth discussion with KEYWORD content analysis is carried out on each culinary eco-lexicon, Eco-lexicon, Culinary, Malay, Ecolinguistics. especially in the effort of meaning and description. The analysis of the diversity of culinary eco-lexicon is done by CORRESPONDENCE using ecolinguistic theory. From the results of the analysis it E-mail: [email protected] was concluded that there is a diversity of culinary eco-lexicons which refer to certain types of culinary, for example for culinary weaving, four variations of the eco-lexicon, namely anyang buas-buas (Langkat Malay, and Asahan Malay), anyang sibuas-savas leaves (Serdang Malay), anyang sibuih- buih (Batubara Malay), and labar buas-buas (Panai Malay). It indicates that the eco-lexicon diversity of culinary names and types of herbs reflects the understanding of the speaker toward their environment. The more lexicons use to reflect the environment indicates the richness of the environment itself. I. INTRODUCTION example, eco-lexicon bubur pedas (spicy Lexicon is a reflection that shows the identity porridge), some call it bubuR podas, some of the people. -
The Resilience and Transformation of Community-Based Tourism in Brunei Darussalam
sustainability Article Coping with COVID-19: The Resilience and Transformation of Community-Based Tourism in Brunei Darussalam Najib Noorashid 1 and Wei Lee Chin 2,* 1 Faculty of Arts and Social Sciences, Universiti Brunei Darussalam, Tungku Link, Gadong BE1410, Brunei; [email protected] 2 Geography, Environment and Development Programme, Faculty of Arts and Social Sciences, Universiti Brunei Darussalam, Tungku Link, Gadong BE1410, Brunei * Correspondence: [email protected] Abstract: The COVID-19 pandemic heavily impacted the travel and tourism industry, economies, livelihoods, public services, and opportunities globally. This is also observed in the small country of Brunei. As one of the few countries that have successfully mitigated COVID-19 transmissions, Brunei is slowly rebuilding its tourism industry through its community-based tourism (CBT). Fol- lowing Sharma et al.’s resilience-based framework for reviving the tourism industry post-COVID-19 established in 2021, this study incorporates responses from semi-structured interviews with 16 local CBT owners on the challenges, the management, and the CBT initiatives during the height of the pandemic until today. These initiatives include diversifying more tour packages and utilising local resources and products. Despite the lockdown imposed by the government, which suspended businesses and restricted all travelling, local CBT operations flourished, generated more income for the owners, and created job opportunities for the community. Such efforts have caused the public to appreciate local cultures, the environment, and ultimately increase CBT experiences in the country. Citation: Noorashid, N.; Chin, W.L. Coping with COVID-19: The While shedding light on Brunei’s unique management of its tourism industry during the pandemic, Resilience and Transformation of this paper also demonstrates theoretical and conceptual contributions to the recent literature of Community-Based Tourism in Brunei resilient and transformational tourism and provide suggestions on how to manage CBT operations Darussalam. -
Analisis Dan Kebermaknaan Bahan Bubur Pedas Sebagai Warisan Kuliner Melayu Stabat Dan Tanjung Balai
ANALISIS DAN KEBERMAKNAAN BAHAN BUBUR PEDAS SEBAGAI WARISAN KULINER MELAYU STABAT DAN TANJUNG BALAI Sartika1) dan Siti Wahidah2) ABSTRAK Penelitian ini bertujuan untuk mengetahui Analisis dan Kebermaknaan Bahan Bubur Pedas Sebagai Warisan Kuliner Melayu Stabat dan Tanjung Balai baik dari segi pengetahuan, bahan, pengolahan dan penyajian. Subjek penelitian ini dilakukan terhadap 4 narasumber yang dibagi menjadi 2 orang untuk daerah Stabat dan 2 orang juga untuk daerah Tanjung Balai. Penelitian ini merupakan penelitian deskriptif kualitatif yang bersifat eksploratif, yang menggambarkan pengetahuan masyarakat tentang bubur pedas baik di daerah Stabat maupun Tanjung Balai. Untuk merealisasikan tujuan penelitian di atas, metode yang digunakan pada penelitian ini adalah metode wawancara mendalam (Indepth Interview). Narasumber dipilih dengan system non random (Non Probability Sampling) dengan teknik Purposive Sampling (Pengambilan Sampling atas pertimbangan tertentu oleh peneliti sendiri/kepentingan sendiri) sebanyak 4 orang. Alat yang digunakan untuk menjaring data adalah berupa lampiran pertanyaan daftar wawancara. Data yang terkumpul akan dijadikan dalam bentuk matriks menurut variabel yang diteliti, kemudian akan diuraikan secara kualitatif untuk mengetahui uraian pengetahuan dan pandangan narasumber tentang analisis bahan bubur pedas sebagai warisan kuliner Melayu Stabat dan Tanjung Balai. Dari hasil penelitian yang dilakukan dapat dikemukakan bahwa daerah Stabat dan Tanjung Balai merupakan 2 daerah yang memiliki mayoritas penduduk Melayu -
Senarai Kilang Dan Pembuat Makanan Yang Telah Mendapat Sijil Halal
SENARAI KILANG DAN PEMBUAT MAKANAN YANG TELAH MENDAPAT SIJIL HALAL DAERAH NO KILANG / PEMBUAT MAKANAN Belait 1. Ferre Cake House Block 4B, 100:5 Kompleks Perindusterian Jalan Setia Diraja, Kuala Belait. Negara Brunei Darussalam No Senarai 1 ponge Cake 2 ed Bean B skuit 3 ed Bean Mini Bun 4 utter Mini Bun 5 uger Bun 6 ot Dog Bun 7 ta Bread 8 offee Meal Bread 9 andwich Loaf 10 Keropok Lekor 11 urry Puff Pastry 12 Curry Puff Filling 13 onut 14 oty B oy/ R oti Boy 15 Noty Boy/ Roti Boy Topping 16 eropok Lekor kering 17 os K eropok Lekor 18 heese Bun Jumlah Produk : 18 2. Perusahaan Shida Dan Keluarga Block 4, B2 Light Industry, Kuala Belait KA 1931 Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kolo Mee 3 Kuew Tiau 4 Tauhu Jumlah Produk : 4 Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 1 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 3. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4 No B6 Kompleks Perindustrian Pekan Belait,Kuala Belait Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kuew Teow 3 Kolo Mee Jumlah Produk : 3 4. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4B No 6 Tingkat Bawah,Kompleks Perindustrian Pekan Belait,Kuala Belait, Negara Brunei Darussalam No Senarai 1 Karipap Ayam 2 Karipap Daging 3 Karipap Sayur 4 Popia Ayam 5 Popia Daging 6 Popia Sayur 7 Samosa Ayam 8 Samosa Daging 9 Samosa Sayur 10 Onde Onde 11 Pulut Panggang Udang 12 Pulut Panggang Daging 13 Kelupis Kosong Jumlah Produk : 13 Brunei-Muara Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 2 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 1. -
Bab Ii Landasan Teori
BAB II LANDASAN TEORI 2.1 Tinjauan Umum Kuliner Kuliner merupakan sebuah hobi campuran yang biasa disebut dengan wisata kuliner yang tujuannya untuk makan dan berjalan-jalan (wisata, berpergian). Namun, biasanya kata kuliner lenig memacu kepada makanannya dibandingkan dengan jalan- jalan. Kata kuliner berasal dari bahasa Inggris, yaitu culinary yang berarti “urusan masak memasak”. Kata kuliner tersebut menjadi luas di Indonesia karena adanya media masa dan televisi. Berdasarkan pengertian tersebut, bagi anda yang memiliki hobi jalan-jalan dan makan sangat cocok untuk melakukan kegiatan kuliner ini. Karena mencari hal yang baru sama seperti belajar, dan kuliner juga memiliki arti sebagai mencari hal yang baru dalam bidang makanan dan berpergian. 2.1.1 Definisi Kuliner Kuliner adalah suatu bagian hidup yang erat kaitannya dengan konsumsi makanan sehari-hari karena setiap orang memerlukan makanan yang sangat dibutuhkan sehari-hari. Mulai dari makanan yang sederhana hingga makanan yang berkelas tinggi dan mewah. Semua itu, membutuhkan pengolahan yang serba berkualitas dan bergizi. Sebenarnya kuliner merupakan bagian/sub daripada esensi gastronomi. Sementara istilah kuliner itu sendiri adalah masakan atau dalam bahasa dapur mempunyai sinonim/arti yang sama dengan istilah cuisine . Secara harafiah, kuliner adalah kata yang biasa digunakan untuk merujuk pada sesuatu yang berhubungan dengan memasak atau profesi kuliner. Profesi kuliner sendiri dapat diartikan profesi untuk memasak atau mempersiapkan produk makanan, seperti chef, management restaurant , ahli penata diet, ahli gizi dan sebagainya. Produk makanan merupakan hasil proses pengolahan bahan mentah menjadi makanan siap dihidangkan melalui kegiatan memasak. 7 8 2.1.2 Definisi Wisata Kuliner Berikut adalah definisi dari Wisata Kuliner : • Wisata kuliner adalah tempat yang dimana menyediakan berbagai fasilitas pelayanan dan aktivitas kuliner yang terpadu untuk memenuhi kebutuhan wisatawan yang dibangun untuk rekreasi, relaksasi, pendidikan dan kesehatan. -
41 Keanekaragaman Tanaman Dalam Kuliner Bubur Pedas
Prosiding Seminar Nasional III Biologi dan Pembelajarannya Universitas Negeri Medan, 08 September 2017 ISBN : 978-602-5097-61-4 KEANEKARAGAMAN TANAMAN DALAM KULINER BUBUR PEDAS DARI ACEH TAMIANG DIVERSITY OF PLANTS IN THE CULINARY SPICY PORRIDGE FROM ACEH TAMIANG Indriaty1, Elfrida2, Nadya Elisa3 Program Studi Pendidikan Biologi, FKIP, Universitas Samudra1,2,3 Jalan Meurandeh Unsam, Kota Langsa, Aceh, Indonesia e-mail: [email protected] ABSTRACT Aceh Tamiang’s spicy porridge is a typical malay culinary made from various kinds of spices plant and vegetables and has a unique taste. The types of plants that used are varied so the recipe for spicy porridge is only known a few of people from generation to generation. The aim of this research is to obtain information about the variety of plants used in the Aceh tamiang’s spicy porridge. This method of this research used descriptive qualitative method with in-depth interview technique. The subjects of this research were five mothers expert in making spicy porridge. The results showed that there are 19 kinds of plants used in the manufacture of spicy porridge typical of Aceh tamiang. There are five kinds of wild plants and fourteen cultivation plants. In addition, there are seven plants that always used, and four plants are giving a unique fragrance on spicy porridge. For suggesting, for orther researcher to cunduct a deeply resesarch about other original culinary in indonesia. In orther to maintain original culinary that parth of indonesia culture. Key Words : Spicy porridge, diversity, Aceh Tamiang ABSTRAK Bubur pedas Aceh Tamiang adalah kuliner khas melayu yang terbuat dari berbagai jenis tanaman rempah ditambah sayur serta memiliki cita rasa yang unik. -
Percuma / Free
PERCUMA / FREE Terbitan Kementerian Kesihatan & Brunei Press Sdn Bhd HealthyBruneiSihat•1 KELUARAN PERTAMA / INAUGURAL ISSUE 2005 PanagaPANAGA HEALTH Health CENTRE (formerly Centre known as Panaga Hospital) was officially opened by His Majesty the Sultan and Yang Di-Pertuan of Brunei Darussalam on 16 March 1968. Today, Panaga Health Centre specializes in preventive health care through effective promotion of health awareness among the workforce and implementation of the Minimum Health Management Standards (MHMS), in compliance with Shell Group’s health requirement worldwide. ............................................................................................................................................... Brunei Shell Petroleum Co Sdn Bhd Brunei LNG Sdn Bhd Brunei Shell Tankers Sdn Bhd Brunei Shell Marketing Co Sdn Bhd 2•HealthyBruneiSihat Hsbc adv. HealthyBruneiSihat•3 Update! Enlighten Yourself: KnowKnow YourYour MedicinesMedicines Why? By playing an active role in your own health, you help to improve the overall management and reduce the risks involved in taking your medicines, such as overdosing and drug interactions. So equip yourself and know your medicines before you take them. The following are some pointers you need to know which you can find out from the doctors or pharmacists: Bismillahir Rahmannir Rahim • Name of the medicine (generic and brand name) Alhamdullillah, I wish to congratulate • Purpose and effect to be expected Brunei Press Sdn Bhd and the Health • How, when, what amount and for how long to take it? Editorial Board for their efforts in producing the Healthy Brunei Sihat • The other medicines, (prescription or bought over-the-counter), health supplements, newsletter. I belief the newsletter will traditional medicines, drinks, foods or activities to avoid. fulfill the information need and improve • The safety of using the medicine with your other current medications the channel of communication in • Possible side effects increasing public awareness on health. -
Tradisi Bubur Pedas Pada Masyarakat Melayu Di Hamparan Perak : Kajian Folklor
TRADISI BUBUR PEDAS PADA MASYARAKAT MELAYU DI HAMPARAN PERAK : KAJIAN FOLKLOR SKRIPSI DIKERJAKAN OLEH : NAMA : FENNY ARISCA NIM : 110702011 PROGRAM STUDI BAHASA DAN SASTRA MELAYU FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2017 UNIVERSITAS SUMATERA UTARA TRADISI BUBUR PEDAS PADA MASYARAKAT MELAYU DI HAMPARAN PERAK : KAJIAN FOLKLOR SKRIPSI Diajukan untuk memenuhi dan melengkapi syarat-syarat untuk memperoleh gelar Sarjana OLEH NAMA : FENNY ARISCA NIM : 110702011 Dosen Pembimbing I, Dosen Pembimbing II, Dra. Mardiah Mawar Kembaren, M.A, Ph.D. Drs. Yos Rizal, MSP NIP. 196502281991032001 NIP. 196606171992031003 Diketahui Oleh, Ketua Departemen Sastra Melayu FIB USU Ketua, Dr. Rozana Mulyani, M.A. NIP. 196006091986122001 UNIVERSITAS SUMATERA UTARA KATA PENGANTAR Bismillahirohmanirrohim, Puji syukur kepada Tuhan Yang Maha Esa atas anugerahNYA yang besar dalam proses penyelesaian skripsi ini, yang berjudul “TRADISI BUBUR PEDAS PADA MASYARAKAT MELAYU DI HAMPARAN PERAK : KAJIAN FOLKLOR” Skripsi ini disusun dalam lima bab, yakni: bab pertama merupakan pendahuluan yang terdiri atas latar belakang dan masalah, perumusan masalah, tujuan penelitian, dan manfaat penelitian. Bab kedua berisi kajian pustaka terdiri atas kepustakaan yang relevan, teori yang digunakan dan teori folklor. Bab ketiga metode penelitian terdiri atas metode dasar, lokasi penelitian, jenis dan sumber data, instrumen penelitian, metode pengumpulan data, dan metode analisis data. Bab keempat berisi tentang pembahasan, dan bab kelima berisi kesimpulan dan saran. Harapan penulis semoga penyajian skripsi ini dapat bermanfaat dalam rangka mempertahankan makanan-makanan tradisional. Penulis menyadari skripsi ini belum sempurna, oleh karena itu dengan rendah hati penulis mengharapkan kritik dan saran dari pembaca untuk menyempurnakan skripsi ini. Semoga skripsi ini bermanfaat bagi pembaca, khususnya bagi penulis sendiri.