1,728,650 research outputs found
Budu cap ketereh / Nur Shafiqah Hazani
No full textBudu Cap Ketereh factory started operations in 1978. Factory manager, Hj Ismail got the idea to make budu because there were too many anchovies. here are also many opportunities for hj Ismail to make budu. Budu were very famous among people in East Malaysia. Wholesalers from other state and even oversea also come to pick up their own budu in factory to send to retail suppliers. There are three variation of budu which is budu original, budu lada, and budu pati ikan bilis. Budu can be eaten with rice and a lots of vegetables thus can increase appetite
UMP di Kampung Budu
No full textCuti semester dimanfaatkan pelajar Universiti Malaysia Pahang (UMP) dengan berbakti di Kampung Budu, di sini
Effect of Reduced Salt Fermented Fish (Budu) on Probiotic Modulation
No full textBudu merupakan produk fermentasi ikan tradisional yang sering digunakan
pada masakan Thailand, terutama Thailand bagian selatan, yang berpotensi
memberikan dampak positif bagi kesehatan, terutama kesehatan usus. Namun,
kandungan garam yang tinggi pada Budu dapat menyebabkan hipertensi, penyakit
kardiovaskular, stroke, dan penyakit ginjal jika dikonsumsi dalam jumlah besar.
Pada penelitian ini dilakukan desalinasi untuk menurunkan kandungan garam di
Budu. Penelitian ini bertujuan untuk menghasilkan Budu yang lebih sehat melalui
pengurangan garam dan mengetahui pengaruh pemberian Budu terhadap
modulasi probiotik. Sampel yang digunakan adalah Budu (OB), Budu steril (SOB),
Budu hasil desalinasi (DB), DB yang ditambahkan daging ikan (DBF), dan inulin
(IN) sebagai kontrol positif.
Sampel diberi perlakuan awal dengan ultrafiltrasi (UF) (MWCO 300 kDa,
luas membran 0.245 m2) dilanjutkan dengan desalinasi dengan nanofiltrasi (NF).
Kondisi optimal untuk desalinasi dengan NF yaitu feed rate 500 L/h, TMP 5 bar,
suhu <38oC, MWCO 200 Da, dengan luas membran 1.77 m2. Kadar garam pada
OB yaitu 25.51% menjadi 7.67% setelah NF kemudian meningkat menjadi 11.48%
pada DBF. Modulasi pertumbuhan probiotik dengan L. acidophilus TISTR2365
menunjukkan bahwa sampel Budu dapat meningkatkan jumlah koloni sesuai
dengan peningkatan waktu hingga 48 jam. Demikian pula, B. lactis BB12
ditingkatkan menurut waktu hingga 72 jam. Berbeda dengan sampel Budu yang
tidak mampu mendukung pertumbuhan E. coli patogen TISTR073. Hasil penelitian
menunjukkan bahwa Budu dapat menunjang pertumbuhan probiotik dan
menghambat pertumbuhan patoge
STRATEGY OF TOURISM IN CROATIA FOR COMPETING ON THE EUROPEAN TOURISM MARKET
No full textThe paper deals with the problems that have arisen due to the rapid development of traveling motives in the world tourism market. Croatia, as Mediterranean tourism country still does not have a clear solution of alternative tourism offer. There are other problems that are generated by the growing number of tourists and changes in tourism consumption. In the paper author have demonstrated the results of influences of trends in the tourist demand side. The changes in the tourist demand have resulted in the change in the concept of mass type of tourism. Such trends have influenced the emergence of specialized producers and offers of typical Croatian products.Strategy, Tourism, Croatia, Alternative tourism, European market.
ISOLASI DAN IDENTIFIKASI MIKROFLORA INDIGENOUS DALAM BUDU (Isolation and Identifi cation of Indigenous Microfl ora in Budu)
No full textBudu from is a fermented fi sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine fi sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microfl ora contained in budu. The material used in
this study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria colonies
as morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).
Keywords: Isolation, identifi cation, indigenous microfl ora, fermentation, budu
ABSTRAK
Budu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikrofl ora indigenous yang terdapat pada budu.
Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identifi kasi yang
dilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis).
Kata kunci: Isolasi, identifi kasi, mikrofl ora indigenous, fermentasi, bud
Pengurusan upacara miring “Nembiak baru ada” Di Dassey budu, Saratok
No full textThis research is about the birth ceremony for Ibans at Dassey Budu,Saratok. The objective of thistudy is to examine the aspects of the management of the new born ritual at Dassey Budu, Saratok, identifying the types of ritual equipment used during the birth ceremony at Dassey Budu, Saratok and find out the factors of the birth ceremony decreased at Dassey Budu, Saratok. In this study, the methodology used interviewed five informants who were experts in this field of study
Conditional and unconditional nonlinear stability in fluid dynamics
No full textIn this thesis we examine some of the interesting aspects of stability for some convection problems. Specifically, the first part of the thesis deals with the Bénard problem for various Non-Newtonian fluids, whereas the second part develops a stability analysis for convection in a porous medium. The work on stability for viscoelastic fluids includes nonlinear stability analyses for the second grade fluid, the generalised second grade fluid, the fluid of dipolar type and the fluid of third grade. It is worth remarking that throughout the work the viscosity is supposed to be any given function of temperature, with the first derivative bounded above by a positive constant. The connection between the two parts of the thesis is made through the method used to approach the nonlinear stability analysis, namely the energy method. It is shown in the introductory chapter how this method works and what are its advantages over the linear analysis. Nonlinear stability results established in both Part I and Part II are the best one can get for the considered physical situations. Different choices of energy have been considered in order to achieve conditional or unconditional nonlinear stability results
Case Study : Seri Pena Enterprise (Budu) / Diyana Abd Hamid
No full textthe products that are produce by Seri Pena Enterprise is budu. This company produces four different types of budu bottles which are largest, large, medium size and small bottles. They also have different prices based on the size of the bottles. Packaged products will be shipped to areas around the East Cost, Terengganu, Pahang and Kelantan itself. The company produces the products at least four time a week and once cooked them can produces about 530 dozens of budu. Seri Pena Enterprise usually will take the stock of raw materials in Kelantan, Terengganu and Thailand. Encik Mohd Asri bin Abdul Rahman has shared a little bit about the processing the budu. First of all, budu is a fish sauce fermentation which basically uses anchovies as the main fish for the fermentation. The fermentation process basically involves the adding of certain proportion of salt, water and the fish into the fermenting vat. Referring to Encik Mohd Asri, the budu fermentation might take up to a few months or 40 days. Fermentation of budu can take up to a year and that is the longest time this company has done
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
- …
