Fried Rice Research Articles

CITA RASA KUDAPAN NUSANTARA DALAM NOVEL BERJUDUL NASGOR KARYA HARRY NAZARUDIN: KAJIAN GASTRONOMI SASTRA

Abstrak: Culinary is something that cannot be separated from human life. Likewise, literary works play an important role in human life. Literary gastronomy, also known as gastro criticism, is a combination of gastronomy and literary criticism. Gastronomy focuses on food and gourmet aspects, while literary criticism deals with the critical understanding of a literary work. The combination of the two creates a field of study or literary criticism that focuses on works that are rich in imagination in the context of culinary culture. This research method is descriptive qualitative with a gastro critical approach that aims to describe literary gastronomy in one of Indonesia's culinary specialties, namely fried rice. The research data consists of sentences and discourses from literary works as well as writings related to literary gastronomy, which are used as references in the analysis. Data collection techniques were conducted through close reading, while analysis was conducted using the Miles and Huberman model. The results show that the culinary aspects presented by the author include the origins, variants, processing materials, ways of serving and flavors of fried rice.

Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice

The cooling rate is an important factor affecting the quality of refrigerated fried rice. The effect of the cooling rate (0.16°C/min, 0.78°C/min, 1.66°C/min) on the retrogradation properties of dry-steamed fried rice during the refrigeration period (0-3 d) was investigated. The increased cooling rate from 0.16 to 1.66°C/min led to a weakening of stability of the fried rice gel and an increase in the loss of moisture content of the fried rice from 0.86% to 7.11% after 3 d of refrigeration. The cooling rate of 0.78°C/min slowed the increase in hardness of fried rice and resulted in a lower short-range ordering (0.85) as well as the least increase in relative crystallinity (9.51%) after 3 d of refrigeration. However, a cooling rate of 1.66°C/min resulted in a crispy texture and the worst sensory quality of the fried rice after reheating. Both the 0.16°C/min and the 1.66°C/min cooling rates increased the viscosity and reduced the thermal stability of the fried rice paste system. In contrast, a cooling rate of 0.78°C/min is the most suitable cooling rate for refrigerated dry-steamed fried rice. These results will be of guiding significance for regulating the regrowth of dry-steamed fried rice by changing the cooling rate.

Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice

To delay the retrogradation and improve the quality of fried rice during freeze-thaw cycles (FTCs), the curdlan (CD) was added to the egg yolk liquid (EYL) to fabricate composite edible coating, leveraging their thermal drive effect. The egg yolk liquid-curdlan (EC) edible coating solutions were investigated using Fourier transform infrared spectroscopy (FTIR) and colorimeter. Results indicated that the blue shift of the egg yolk liquid and the red shift of curdlan confirms the formation of an intermolecular interaction force. Moreover, with the increase of the curdlan concentration, the chroma (C*) of the coating liquid shows a trend of initially increased and then decreased. However, the taste decreased with the increase of the gum concentration in the formula, fortunately, the difference is small at low mass concentrations (≤1%). Additionally, the application of the coating significantly improved the quality of fresh fried rice, especially the moisture content increased by nearly 3.47% and the hardness decreased by nearly 33.19% compared with the pure egg yolk group. During the freeze-thaw cycles, the coating prominently reduced the moisture loss, and delayed the increases of hardness, fluctuation of water migration, and color parameter of fried rice, especially the 1% group. Finally, it also performs well in delayed starch retrogradation after seven freeze-thaw cycles, as reflected by low values for short-range order degree (0.42, 1%), relative crystallinity (8.09%, 1.5%), and retrogradation enthalpy (2.32 J/g, 1%). This further confirms that the egg yolk liquid-curdlan thermal-driven coatings have broad prospects in starch-based food applications.

Bacteriological Assessment of Ready-To-Eat Foods Sold in Baze University Student Cafeteria

Although foods can be easily contaminated by naturally occurring microbes or pathogens by any means possible, safe eating is considered as a basic human right. In this study, the bacteriological quality of ready-to-eat (RTE) foods sold within the Baze University campus were assessed. Ready-to-eat food samples including spaghetti, fried rice, jollof rice, yam and moi-moi were bought from different major food vending sites to the student and staff community within the university. The Bacterial species were isolated from food samples and the isolates were identified using standard microbiological procedures. The ability of the isolates to produce hemolysins and lyse blood cells was investigated with hemolysis test and the antibiotic susceptibility pattern of the isolates was determined with the following antibiotics: Amoxicillin, Ampicillin, Tetracycline, Ciprofloxacin, Erythromycin and Gentamicin. The sensitivity and resistance of the isolates to these antibiotics were observed and recorded. A total of six (6) different bacterial species including Corynebacterium spp. (31.6%), Staphylococcus spp. (26.3%), Streptococcus (10.5%), Micrococcus spp. (10.5%), Lactobacillus spp. (15.8) and Micrococcus varians (5.3%) were isolated and identified. The isolates also showed varying reactions to hemolysis and some were highly resistant to common antibiotics, signaling their tendency to initiate foodborne illness. The study concluded that while these sites are necessary in meeting the needs of the university community, it is important that adequate safety measures be enforced to reduce the spread of pathogenic bacterial contaminants in RTE foods and enhance the wellbeing of consumers.

Analisis Sensitivitas dan Dualitas Program Linear Metode Simpleks untuk Optimalisasi Keuntungan Penjualan Nasi Kuning dan Nasi Goreng

This study presents a secondary analysis of the optimization of yellow rice and fried rice production at Ibu Hamina's shop using the linear programming method. Previously, optimization was carried out using a graphical method but did not conduct a sensitivity analysis to evaluate the impact of changes in production parameters on the optimal solution. The method used is a more sophisticated simplex method, while simultaneously conducting duality analysis to understand shadow prices and resource efficiency by evaluating the relationship between primal and dual problems, and evaluating the impact of changes in production parameters on optimal solutions by conducting sensitivity analysis. The results of this study show that the optimal solution is achieved by producing 7 packages of yellow rice and 3 packages of fried rice per week, resulting in a maximum profit of IDR 7,350,000.00 per week; which is IDR 1,050,000 higher than the results of previous research. The duality analysis shows the consistency of the optimal value between the primal and dual problems. The sensitivity analysis shows that small changes in parameters can affect the value of the objective function. This study shows that the simplex method is effective in optimizing the production of yellow rice and fried rice, providing a more significant maximum profit

The ‘Carrot Test’: An approach to characterize individual differences in oral processing behaviour and eating rate

BackgroundEating rate is a modifiable risk factor for obesity and efficient methods to objectively characterise an individual’s oral processing behaviours could help better identify people at risk of increased energy consumption. Many previous approaches to characterise oral processing and eating rate have relied on specialised equipment or wearable devices that are time consuming, expensive or require expertise to administer. The current trial used video-coding of the consumption of a standardised test food (the ‘carrot test’) to measure oral processing. ObjectiveWe sought (i) to test whether self-reported eating rate (SRER) is predictive of food oral processing derived from coded eating behaviours captured in the laboratory with a standardised test food, and (ii) to test whether differences in SRER are predictive of oral processing behaviours, eating rate and intake of a test meal. MethodsTwo hundred and fifty-three volunteers (86 male and 167 female, mean age 39.5 ± 13.6 years, mean BMI 22.2 ± 3.4 kg/m2) provided their SRER and anthropometric measurements of height, weight and dual-energy X-ray absorptiometry (DEXA) percentage fat mass. Participants were also video recorded eating a fixed 50 g portion of carrot and an ad libitum lunch meal of fried rice. Average eating rate (g/min), bite size (g) and number of chews per bite for the carrot and lunch were derived through behavioural coding of the videos. Energy intake (kcal) was recorded at lunch and a later afternoon snack. ResultsFaster SRER significantly predicted faster eating rate, larger bite size and more chews per bite observed during intake of the carrot (ß = −0.26–0.21, p ≤ 0.001) and the lunch (ß = −0.26–0.35, p ≤ 0.014). SRER did not significantly predict intake at lunch or during the afternoon snack (ß = 0.05–0.07, p ≥ 0.265). Participants’ oral processing of the carrot significantly predicted oral processing of the lunch (ß = −0.25–0.40, p ≤ 0.047) and faster eating rate of the carrot significantly predicted increased lunch intake (ß = 0.119, p = 0.045). None of the oral processing behaviours predicted afternoon snack intake (ß = −0.01–0.05, p ≥ 0.496). None of these associations were moderated by BMI or body composition. ConclusionWe confirm that SRER is a valid measure of group level differences in individual oral processing behaviours, but did not predict an individual’s energy intake at a lunch-time meal. With this approach, it is possible to characterise differences in eating rate by coding eating behaviours for a standardized test food (in this case, a fixed portion of raw carrot). This approach could be used to provide an objective measure of a person’s habitual oral processing behaviour, and was shown to be a significant predictor of eating rate and energy intake for a later test meal.

Association Between Dietary Factors and Chronic Sinusitis Among Korean Individuals: Insights From a Large Population-Based Study in Asia.

Objective: Population-based studies on chronic sinusitis have predominantly focused on Europe and the Americas, but research on chronic sinusitis within large Asian populations remains scarce. This study aims to explore the link between dietary factors and chronic sinusitis among ethnic Koreans in Asia. Design: A cross-sectional study. Setting: Data were collected from the Korean National Health and Nutrition Examination Survey (KNHANES) in 2012. Participants: Participants in the study were included based on a doctor's diagnosis of chronic sinusitis, as determined through the ear, nose, and throat examination questionnaires. Results: Adolescents [adjusted P value (aP) < .001, adjusted odds ratio (aOR) = 1.881, 95% confidence interval (CI) = 1.380-2.564] and individuals with college and higher education (aP = .042, aOR = 1.298, 95% CI = 1.009-1.669) were more likely to develop chronic rhinosinusitis. In addition, levels of dietary fat [P = .001, interquartile range (IQR) = 34.085] and energy intake (P = .004, IQR = 981.106) were associated with an increased risk of chronic sinusitis. Moreover, high dietary inflammatory index (aP < .001, aOR = 0.547, 95% CI = 0.415-0.721), and high intake of fried pork chops (aP = .028, aOR = 1.335, 95% CI = 1.033-1.777), bread (aP = .024, aOR = 1.364, 95% CI = 1.042-1.786), and rice (aP = .021, aOR = 1.382, 95% CI = 1.051-1.818) were risk factors for chronic sinusitis, while cucumber consumption (aP < .001, aOR = 0.547, 95% CI = 0.415-0.721) was a protective factor for chronic sinusitis. Conclusion: This study revealed a significant correlation between diet and development of chronic sinusitis. These findings suggest that promoting an anti-inflammatory dietary pattern and providing guidance on healthy eating habits could help reduce the incidence of chronic sinusitis and enhance its management.

A poisonous cocktail: interplay of cereulide toxin and its structural isomers in emetic Bacillus cereus.

Food intoxications evoked by emetic Bacillus cereus strains constitute a serious threat to public health, leading to emesis and severe organ failure. The emetic peptide toxin cereulide, assembled by the non-ribosomal peptide synthetase CesNRPS, cannot be eradicated from contaminated food by usual hygienic measures due to its molecular size and structural stability. Next to cereulide, diverse chemical variants have been described recently that are produced concurrently with cereulide by CesNRPS. However, the contribution of these isocereulides to the actual toxicity of emetic B. cereus, which produces a cocktail of these toxins in a certain ratio, is still elusive. Since cereulide isoforms have already been detected in food remnants from foodborne outbreaks, we aimed to gain insights into the composition of isocereulides and their impact on the overall toxicity of emetic B. cereus. The amounts and ratios of cereulide and isocereulides were determined in B. cereus grown under standard laboratory conditions and in a contaminated sample of fried rice balls responsible for one of the most severe food outbreaks caused by emetic B. cereus in recent years. The ratios of variants were determined as robust, produced either under laboratory or natural, food-poisoning conditions. Examination of their actual toxicity in human epithelial HEp2-cells revealed that isocereulides A-N, although accounting for only 10% of the total cereulide toxins, were responsible for about 40% of the total cytotoxicity. An this despite the fact that some of the isocereulides were less cytotoxic than cereulide when tested individually for cytotoxicity. To estimate the additive, synergistic or antagonistic effects of the single variants, each cereulide variant was mixed with cereulide in a 1:9 and 1:1 binary blend, respectively, and tested on human cells. The results showed additive and synergistic impacts of single variants, highlighting the importance of including not only cereulide but also the isocereulides in routine food and clinical diagnostics to achieve a realistic toxicity evaluation of emetic B. cereus in contaminated food as well as in patient samples linked to foodborne outbreaks. Since the individual isoforms confer different cell toxicity both alone and in association with cereulide, further investigations are needed to fully understand their cocktail effect.

Sample-Constrained Black Box Optimization for Audio Personalization

We consider the problem of personalizing audio to maximize user experience. Briefly, we aim to find a filter h*, which applied to any music or speech, will maximize the user’s satisfaction. This is a black-box optimization problem since the user’s satisfaction function is unknown. Substantive work has been done on this topic where the key idea is to play audio samples to the user, each shaped by a different filter hi, and query the user for their satisfaction scores f(hi). A family of “surrogate” functions is then designed to fit these scores and the optimization method gradually refines these functions to arrive at the filter ˆh* that maximizes satisfaction. In certain applications, we observe that a second type of querying is possible where users can tell us the individual elements h*[j] of the optimal filter h*. Consider an analogy from cooking where the goal is to cook a recipe that maximizes user satisfaction. A user can be asked to score various cooked recipes (e.g., tofu fried rice) or to score individual ingredients (say, salt, sugar, rice, chicken, etc.). Given a budget of B queries, where a query can be of either type, our goal is to find the recipe that will maximize this user’s satisfaction. Our proposal builds on Sparse Gaussian Process Regression (GPR) and shows how a hybrid approach can outperform any one type of querying. Our results are validated through simulations and real world experiments, where volunteers gave feedback on music/speech audio and were able to achieve high satisfaction levels. We believe this idea of hybrid querying opens new problems in black-box optimization and solutions can benefit other applications beyond audio personalization.

Development of a simple screening method for analyzing cereulide toxin in fried rice using liquid chromatography-tandem mass spectrometry.

The presence of cereulide, an emetic toxin produced by Bacillus cereus, in fried rice samples is critical evidence of food poisoning even in situations where B. cereus could not be detected. This study aims to develop a screening method for analyzing cereulide in fried rice using the QuEChERS procedure and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Cereulide was identified and quantified in fried rice samples using the QuEChERS extraction method and LC-MS/MS. The accuracies of the methods were determined by analyzing fortified blank samples at two concentrations (10 and 50µg/kg) conducted on three samples daily for five days. The QuEChERS procedure removed matrix compounds from fried rice. Characteristic MS/MS spectra enabled the identification of cereulide. As the matrix effects in seven fried rice samples were within ± 6%, an external solvent calibration curve could be used for quantification. This method exhibited good accuracy ranging from 88 to 89%. The relative standard deviations for both repeatability and intra-laboratory reproducibility were < 4%. These standard deviations satisfied the criteria of the Japanese validation guidelines for residues (MHLW 2010, Director Notice, Syoku-An No. 1224-1). The limit of quantification was 2μg/kg. The applicability of this method was confirmed using the analysis of cereulide in fried rice samples incubated with emetic Bacillus cereus. The QuEChERS extraction procedure described herein showed substantial promise as a reliable screening tool for cereulide in fried rice sample.

Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.

This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.

The influence of youtube food content reviews on customer purchasing decisions: lesson from Jakarta local street food

The purpose of this study is to examine the influence of food review content on YouTube on purchasing decisions for local culinary delights, specifically the Jakarta Nasi Goreng Kambing Kebon Sirih. It is the one of the favorite culinary place in Jakarta which sells lamb fried rice, it is located at Kebon Sirih Street. This research employed a quantitative approach with data analysis techniques such as descriptive statistics, linear regression test, t test, and coefficient of determination. The participants in this study are tourists on culinary trips in Jakarta. The samples were 100 tourists who went on a culinary trip and purchased fried rice for the Jakarta Kebon Sirih utilising non-probability sampling or purposive sampling techniques. The correlation coefficient test findings reveal that food reviews on YouTube have a remarkably strong relationship with Nasi Goreng Kambing Kebon Sirih purchasing decisions. Furthermore, the t test results indicate that food reviews on YouTube have a partially positive influence on the decision to purchase culinary products at the restaurant. The theoretical implication of this research is to provide an understanding that food reviews on YouTube have a significant contribution in the context of culinary products or culinary tourism. In the meantime, the findings of this study can be utilized as a reference for restaurant management in particular, and for local street food in general. Some of the limitations of this research that can be addressed in future research include the sample size and research scope.

An Outbreak of Bacillus cereus Emetic Toxin Mediated Food Poisoning After Consumption of Fried Rice in Assam.

Bacillus cereus is an emerging food-borne pathogen responsible for two types of food poisoning: emetic and diarrhoeal type. Here we report an emetic type of food-borne illness attributable to Bacillus cereus. On 2nd February, 2021, 202 people suffered from pain in abdomen and vomiting after consuming the rice provided during a public gathering in Diphu, Assam. Culture of leftover fried rice showed growth of Bacillus cereus group of organisms. Molecular detection of enterotoxin and emetic toxin genes was done in the isolated strains by polymerase chain reaction. Multi locus sequence typing (MLST) and phylogenetic analysis was done to characterise the isolated strains. A total of five strains of Bacillus cereus were isolated. Ces gene was found in isolates GMC22 & GMC24 and other enterotoxins producing genes were found in isolates GMC23 and GMC24. MLST identified four sequence types (STs) (ST1051, ST1616, ST998 and ST1000). Phylogenetic analysis clustered ST-1051 assigned to the GMC22 strain into the previously defined clade I and was in close relation with ST-144, representing a new cereulide-producing emetic cluster. As Bacillus cereus is a common contaminant of foods, it is essential to evaluate the pathogenic potential of the bacteria for a definite link between causative agents and the illness. MLST can be used to characterize the Bacillus cereus strains isolated from outbreak samples in order to link the probable pathogens with the illness. In this outbreak, we suggest that ST-1051 is the strain responsible for the food-borne illness, which was predominantly of emetic type.

STUDI KELAYAKAN BISNIS PADA PRODUK SEAFOOD SITUBONDO

Seafood Situbondo is a food restaurant that serves a variety of fresh seafood and is the first in Situbondo which is located on Jalan Merak No 1 Kel.Patokan, Situbondo, East Java. This restaurant also has Live Sea Water Lobster in the middle of Situbondo City. The restaurant's contemporary and aesthetic concept is very different from the others, not only seafood but also fried rice noodles and other menus. So this restaurant is very suitable for the taste buds of seafood lovers. This type of research is qualitative research using phenomenology as a method and technique for collecting data based on observations, interviews with Situbondo seafood owners and documentation.

INTRODUCTION OF DIVERSIFICATION OF MANAGEMENT OF MORINGA LEAF (Moringa oleifera L.) AS AN EFFORT TO PREVENT STUNTING IN PRIMARY SCHOOL CHILDREN IN SOKKOLIA VILLAGE

Nutritional problems such as stunting are problems that often occur and are a major problem in developing countries. Moringa leaves (Moringa oleifera) are a source of food that has high nutritional value. Due to the diverse content of Moringa leaves, it is very necessary to innovate processed foods that can attract public interest so that Moringa leaves are widely used and become one of the vegetables of choice that can improve the standard of living of local people. This training is carried out by presenting material supported by practices regarding leaf diversification. Moringa. Activities are divided into 3 main stages, namely: material delivery stage, training (production) stage, and evaluation stage. The food innovations made from Moringa leaves include fried rice, Moringa omelettes, Moringa pizza and Moringa pudding. From the organoleptic test, the average results were found to be in the range of interesting and very interesting indicators. with an assessment in terms of color, taste, aroma and acceptability

Pengembangan Bahan Ajar Bahasa Indonesia bagi Penutur Asing (BIPA) Melalui Media Kuliner “Nasi Goreng” untuk Mahasiswa Yale University, Amerika Serikat

In this research, we will present a culinary dish in the form of "Fried Rice" which is so well known that it can be used as a teaching material for foreign students in the United States, especially at Yale University. The method used in this research is qualitative research. This method is used to describe students' responses after trying traditional culinary delights, namely fried rice. The BIPA teaching materials created can be adapted to students' ability to speak Indonesian. In the first lesson, the teacher can provide teaching materials using simple language, language that is easy for students to understand. After students can use simple Indonesian, then students will be given teaching materials in a rather complicated language and then teaching materials in a more complex language. In the research "Nasi Goreng" is an excellent choice because of its popularity in Indonesia, as well as the diversity of ways of making it which can reflect Indonesia's diverse culture.

Penerapan Personal Hygiene, Sanitasi Peralatan, dan Sanitasi Lingkungan pada Pedagang Nasi Goreng: Studi Kasus Pada Pedagang Nasi Goreng di Kota Balikpapan

The importance of maintaining cleanliness and health is carried out to avoid the dangers of pollution and contamination and prevent various types of diseases. The purpose of this study was to describe personal hygiene, equipment sanitation, and environmental sanitation for fried rice seller. The type of research used is descriptive qualitative, using data collection methods through field observations, in-depth interviews, and the results of documentation. The respondents used were Artomoro fried rice seller who had at least 3 months work experience and were directly involved in handling food. Based on the results of observations, it was found that employees had not properly implemented personal hygiene, such as not using aprons, gloves and head coverings. For the use of equipment is good enough, and store equipment in a clean place. In the selling area, trash is still scattered on the terraces of the stalls, moldy walls and trash cans with open conditions, but trash bins are routinely cleaned by changing the plastic waste every day.

Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea.

Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma (p<0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47±0.27 - 1065.00±5.58µg/g). Amino acids, catechins, flavonoid glycosides and N-ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N-ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT.

Web Profile Unit Usaha Universitas Pembangunan Panca Budi

Panca Budi Development University has many business units that serve students / I to buy and obtain lectures and food and beverage needs. The UNPAB business unit is located in the middle of the campus. The UNPAB business unit has several businesses including Photo Copy, Home Cafe, Padi Mart and Laziz Canteen. Photo Copy provides learning and teaching equipment, laminating, binding and so on. Café Beranda provides various types of snacks such as soup, french fries. Padi Mart provides minimarket snacks. And the Laziz Canteen provides heavy meals such as fried rice with other side dishes, there is also a water depot. The problem that occurs is that the whereabouts of all UNPAB Business Units are unknown apart from staff, lecturers, students and UNBAP students, so sales do not increase and cause unstable turnover considering that many business unit operational needs must be paid for, this can cause the business unit to not develop. Therefore a way is needed so that the UNPAB Business Unit is better known and known by the wider community. This research makes a web Profile application so that the UNPAB Business Unit can be known by the wider community. The application is made using web programming which consists of two users, namely business unit data managers and the community. Business unit data managers serve as servers and the public serve as users. This application uses data management media, namely the MySQL Database. With the UNPAB Business Unit Web Profile, the UNPAB Business Unit is better known and known by the wider community.

Culinary Acculturation Strategy at Dapur Babah Elite &amp; Tao Bar Restaurant

Cultural acculturation has brought changes on culinary as it is seen in a restaurant called Dapur Babah Elite &amp; Tao Bar. This restaurant is the acculturation manifestation of Chinese, Javanese and Dutch cultures. The research aims to figure out acculturation strategies found in the culinary arts at Dapur Babah Elite &amp; Tao Bar. The approach used in the research is a descriptive qualitative approach by using John W. Berry theory (2005). Data collection techniques were obtained from observations, interviews, and documentation. Based on the analysis result, the naming of Dapur Babah restaurant was inspired by Peranakan (crossbreed) culture in the past. It is also known that there are two kinds of acculturation strategies found, those are integration and assimilation strategies. Culinary that used integration strategy covers Babah mixed rice, hong chicken (red braised chicken), Semarang spring rolls, and Peranakan fried rice. Whereas, culinary that used assimilation strategy was Babah pongteh chicken (braised chicken in fermented soy bean sauce) and lontong Cap Go Meh (rice cake with mixed condiments).