CHUBY (Perencanaan Pendirian Usaha Cake and Bakery)

Chuby is a culinary business selling a wide range of home-made cakes and bread packaged in the box.. Chuby is an adoption of a home-based business in production by local mothers in the economic local community, located on Cipinang Latihan, Jatinegara – Jakarta Timur. This business covers a wide range of specialty cakes and specialty breads for the provision of consumption at events, the business is fairly easy and profitable, the promotion is done by friendly service, the use of social media such as (instagram, facebook, twitter, line or e-mart) as advertising media. Based on the analysis, This business is feasible to run because the owner's capital will return (Payback Period) at the time the business runs 2 months 3 weeks

Development of the interactive broiler income spreadsheet

The poultry industry has experienced unprecedented increased efficiencies since 1960 in large part due to vertical integration facilitated by production contracts between growers and integrators. As growers seek information about contract production they need to be well informed about all aspects of the process, especially potential income. Recent poultry grower complaints have surfaced as a result of incorrect expense and revenue expectations. The Interactive Broiler Income Spreadsheet (IBIS) is being developed to enable current and prospective poultry producers to better estimate income. IBIS, an unbiased Excel™ spreadsheet tool to assist in decision making regarding broiler production profitability, uses actual grower expense and revenue information or, alternatively, grower-panel default data to assess income under various growerspecified production, expense, and price scenarios. Poultry integrator grower service personnel, lenders, and Cooperative Extension professionals will utilize IBIS to assist growers in operational planning and risk tolerance identification in varying economic situations. Growers may also gauge effects of capital improvements, equipment upgrades, chick placements, and time between flocks on income. Development of IBIS is continuing with collection of additional data and revision of procedures based upon results of field testing

Biblical Windows

This paper examines different translations of the Bible from Hebrew, a Semitic language, into Indo-European languages, using the methodology of root semantics and focusing on the Hebrew terms translated into English as “window”. Analysing the semantics of the roots of the Hebrew terms, we discover that in addition to the concept of “window” as an opening in a wall, they also have varying significations of whiteness, light, prophecy, purity, judgment, cleansing, and blessing. All the Hebrew terms are traversed by the idea of light and purity, and also display different transformations of the idea of light, meanings which are lost in translation into Indo-European languages. The theoretical implication is that there are in Biblical Hebrew meanings that never pass to the Indo-European translations, because the Hebrew language is the vehicle of a worldview totally different from that of the Indo-European languages

Sifat Fisik, Sifat Organoleptik, Kadar Serat Pangan Kue Cubit dengan Pencampuran Okra dan Garut: Physical Properties, Organoleptic Properties and Dietary Fiber Contents of Pinch Cake with the Mixing of Okra and Garut

ABSTRACT This study aims to determine the effect of mixing okra flour and arrowroot flour in making pinch cake on physical properties, organoleptic properties and dietary fiber content. This was a pure experimental study with a simple randomized design. The independent variable was variation in mixing okra flour and arrowroot flour, while the dependent variables were physical properties, organoleptic properties and dietary fiber content. There were four variations of pinch cake studied, with the ratio of wheat flour: okra flour: arrowroot flour by 100%: 0%: 0%, 70%: 15%: 15%, 50%: 25%: 25%, and 30%: 35%:35%. Data were analyzed univariate and bivariate. The results showed that the physical properties of the cubit cake had a slightly soft texture and a brownish yellow color. Pinch cake with the most preferred treatment is B variation, with the proportion of wheat flour: okra flour: arrowroot flour mixing is 70%:15%:15%. The highest dietary fiber content is found in kue cubit B, which is 17.8%. Variation of mixing okra flour and arrowroot flour have a significant effect on the physical properties, organoleptic properties and dietary fiber content of pinch cake.   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pencampuran tepung okra dan tepung garut pada pembuatan kue cubit terhadap sifat fisik, sifat organoleptik dan kadar serat pangan. Penelitian berjenis eksperimental murni dengan rancangan acak sederhana. Variabel bebasnya variasi pencampuran tepung okra dan tepung garut, sedangkan variabel terikatnya uji sifat fisik, uji organoleptik dan kadar serat pangan. Terdapat empat variasi kue cubit yang diteliti yaitu dengan perbandingan tepung terigu: tepung okra: tepung garut sebesar 100%:0%:0%, 70%:15%:15%, 50%:25%:25%, dan 30%:35%:35%. Data dianalisis univariat dan bivariat. Hasil penelitian menunjukkan bahwa sifat fisik secara objektif kue cubit memiliki tekstur agak empuk dan warna kuning kecoklatan. Kue cubit dengan perlakuan yang paling disukai adalah kue cubit B, dengan proporsi pencampuran tepung terigu: tepung okra: tepung garut sebesar 70%:15%:15%. Kadar serat pangan tertinggi terdapat pada kue cubit B yaitu 17,8%. Variasi pencampuran tepung okra dan tepung garut berpengaruh signifikan terhadap sifat fisik, tingkat kesukaan dan kadar serat pangan kue cubit

The Spanish Regulations for Shipbuilding (Ordenanzas) of the Seventeenth Century

Spanish shipbuilding and navigation reached a peak during the 17th century. The need to communicate the ports of the Empire, to convey goods across the Atlantic and the Pacific added to the need to defend the atlantic and mediterranean fronts in Europe and North Africa. Private, merchant ships were strategically important and they were frequently armed by the Crown to join the few ships built at its expense. Philip II had started the technical approach to shipbuilding with the galeons that joined the Armada in 1588. The Ordenanzas of 1607 were a consequence of that approach and represent a pioneer effort to define forms and dimensions. The lessons learned from its application were incorporated in the Ordenanzas of 1618 that remained as the official regulation for all Spanish shipbuilding in all the Empire. The development of the navies in France, Holland and England, the behavior of their ships in combat and their presence in the West Indies influenced the modifications of the Ordenanzas in the last quarter of the century and opened the way for the construction of the largest ships in the 17th century. The technical content and the meaning of the Ordenanzas along the century will be analyzed with reference to contemporary developments in other European navies

A collection of arithmetic exercises designed particularly for the superior child in grade three of four to supplement the standard program at those grade levels

Thesis (Ed.M.)--Boston Universit

PURPLE BALLS (Perencanaan Pendirian Usaha Kue Bola Ubi Ungu)

Purple Balls is a culinary business that produces and sells cakes from purple yams. The parsley ball is a ping-pong ball that has melted cheese inside and is topped with various flavors such as Cheese, Meises, Oreos and Greentea. The business is innovating new sweet potatoes to be attractive for consumption. This business also provides Delivery Order service with a distance of at least 5 km from the location. This business promotion is done through social media like Instagram, Facebook, Twiter, Line, Whatsapp and BBM. Based on business feasibility analysis seen from marketing aspect, organizational and management aspects, production aspect and financial aspect, this business is feasible to run

Produksi Liputan Feature “ Poffertjes : The Mini Dutch Pancake From Netherlands ”

Indonesia adalah bangsa yang memiliki kisah sejarah dengan bangsa Belanda. Masa lalu menciptakan sebuah peninggalan sejarah atau warisan budaya salah satunya kue khas belanda yaitu Kue Poffertjes. Kue Poffertjes ini mirip dengan kue khas Betawi yaitu Kue Cubit. Walaupun memiliki persamaan, kedua kue khas ini pastinya memiliki perbedaan yang cukup banyak dalam hal pembuatan, penyajian, dan cara mengonsumsinya. Populasi Kue Poffertjes tidak sebanyak saudaranya yaitu Kue Cubit. Kue Poffertjes biasanya menjadi salah satu pilihan menu sarapan orang – orang Belanda Zaman Dahulu. Maka dari itu, rata – rata yang menjual Kue Poffertjes ini adalah toko kue yang memiliki kisah sejarah yang kental dengan zaman dahulu. Toko Oen adalah toko yang menjadi pelopor dalam pembuatan kue khas Belanda ini . Toko Oen masih melestarikan keaslian atau ke - otentikan dari Kue Poffertjes ini mulai dari cara pembuatan hingga cara penyajian. Walaupun demikian, Toko Oen selalu ramai dengan pengunjung karena toko tersebut memiliki sajian menu tradisional dan berlokasi di pusat Kota Semarang. Tujuan perancangan peliputan ini yaitu untuk menginformasikan kepada masyarakat bahwa Kue Poffertjes masih memiliki eksistensi di zaman ini. Selain itu, penulis ingin mengetahui bahwa Kue Poffertjes ini masih dilirik oleh masyarakat dibandingkan Kue Cubit yang lebih banyak diketahui oleh masyarakat IndonesiaIndonesia is a nation that has a historical story with the Dutch nation. The past has created a historical or cultural heritage, one of which is a typical Dutch cake, namely Poffertjes Cake. This Poffertjes cake is similar to the typical Betawi cake, namely Kue Cubit. Even though they have similarities, these two typical cakes definitely have quite a lot of differences in terms of how they are made, served and how to consume them. The population of Poffertjes Cake is not as large as its sibling, Kue Cubit. Poffertjes cakes were usually one of the breakfast menu choices of ancient Dutch people. Therefore, the average person who sells Poffertjes Cakes is a cake shop that has a strong historical story from ancient times. Toko Oen is a shop that is a pioneer in making this typical Dutch cake. Toko Oen still preserves the authenticity of this Poffertjes Cake, from the way it is made to the way it is served. However, Toko Oen is always busy with visitors because the shop has a traditional menu and is located in the center of Semarang City. The aim of designing this coverage is to inform the public that Poffertjes Cake still has an existence today. Apart from that, the author would like to know that the Poffertjes Cake is still being looked at by the public compared to the Cubit Cake which is more widely known by the Indonesian peopl

Produksi Liputan Feature “ Poffertjes : The Mini Dutch Pancake From Netherlands ”

Indonesia adalah bangsa yang memiliki kisah sejarah dengan bangsa Belanda. Masa lalu menciptakan sebuah peninggalan sejarah atau warisan budaya salah satunya kue khas belanda yaitu Kue Poffertjes. Kue Poffertjes ini mirip dengan kue khas Betawi yaitu Kue Cubit. Walaupun memiliki persamaan, kedua kue khas ini pastinya memiliki perbedaan yang cukup banyak dalam hal pembuatan, penyajian, dan cara mengonsumsinya. Populasi Kue Poffertjes tidak sebanyak saudaranya yaitu Kue Cubit. Kue Poffertjes biasanya menjadi salah satu pilihan menu sarapan orang – orang Belanda Zaman Dahulu. Maka dari itu, rata – rata yang menjual Kue Poffertjes ini adalah toko kue yang memiliki kisah sejarah yang kental dengan zaman dahulu. Toko Oen adalah toko yang menjadi pelopor dalam pembuatan kue khas Belanda ini . Toko Oen masih melestarikan keaslian atau ke - otentikan dari Kue Poffertjes ini mulai dari cara pembuatan hingga cara penyajian. Walaupun demikian, Toko Oen selalu ramai dengan pengunjung karena toko tersebut memiliki sajian menu tradisional dan berlokasi di pusat Kota Semarang. Tujuan perancangan peliputan ini yaitu untuk menginformasikan kepada masyarakat bahwa Kue Poffertjes masih memiliki eksistensi di zaman ini. Selain itu, penulis ingin mengetahui bahwa Kue Poffertjes ini masih dilirik oleh masyarakat dibandingkan Kue Cubit yang lebih banyak diketahui oleh masyarakat IndonesiaIndonesia is a nation that has a historical story with the Dutch nation. The past has created a historical or cultural heritage, one of which is a typical Dutch cake, namely Poffertjes Cake. This Poffertjes cake is similar to the typical Betawi cake, namely Kue Cubit. Even though they have similarities, these two typical cakes definitely have quite a lot of differences in terms of how they are made, served and how to consume them. The population of Poffertjes Cake is not as large as its sibling, Kue Cubit. Poffertjes cakes were usually one of the breakfast menu choices of ancient Dutch people. Therefore, the average person who sells Poffertjes Cakes is a cake shop that has a strong historical story from ancient times. Toko Oen is a shop that is a pioneer in making this typical Dutch cake. Toko Oen still preserves the authenticity of this Poffertjes Cake, from the way it is made to the way it is served. However, Toko Oen is always busy with visitors because the shop has a traditional menu and is located in the center of Semarang City. The aim of designing this coverage is to inform the public that Poffertjes Cake still has an existence today. Apart from that, the author would like to know that the Poffertjes Cake is still being looked at by the public compared to the Cubit Cake which is more widely known by the Indonesian peopl