Purple sweet potatoes

December 08, 2010
Lost seven family members to cancer makes Adi Kharisma challenged to find solutions to cancer prevention. In 2006, he found a sweet purple natural fiber and high levels of anthocyanins to absorb toxins as well as killing cancer cells.

Adi did not save his own findings. He is cultivating a variety of foods from purple sweet potatoes for sale in the form of interest such as ice cream, burgers, broil, until the dumplings. Because of its findings, the 51-year-old man was often a speaker seminars and international conferences on healthy foods including in Italy, Japan, and Chile.

Processed cassava food outlets are also scattered in Jakarta and Bali. Certainly healthy, it feels? Apparently, many people who enjoyed this purple sweet it tastes sweet. Create maintain quality , Adi grow their own seeds of Japanese sweet potatoes in an area of one hectare in area Badung, Bali.

Although the world has received international recognition, Adi just hope purple sweet potatoes have a place in the country. So that more people who feel the benefits of sweet potatoes, Adi plans to open stores in Japan and America.

Chips Bussiness

November 21, 2010
Did you know that fruits and vegetables around you can bring in income if you do well though. Fruits and vegetables that I mean among other things: jackfruit, pineapple, apples, carrots, salak, mango, melon, pumpkin / squash, papaya, eggplant, beans, long beans, cucumber, oyster mushrooms, etc.. By using certain equipment, fruit and vegetables that LESS VALUE, it can become commodities with high sales value.

Business opportunities snacks of fruit and vegetable chips is wide open for you. Moreover, Indonesia is one of the fruit-producing countries that diverse.

The ease and benefits of these business opportunities can you see from some of the following facts:

* Raw materials are easy to obtain
* Benefits can reach 100%. The selling price of chips, fruit reached Rp 65.000 - Rp 110,000 / kg
* Turn the capital quickly (4-6 months)
* The market is wide open, even very large export opportunities
* Machine can be used for frying a variety of fruit and other ingredients
* The process of production and business management are very easy

How do I start a business of fruit crisps and vegetable crisps this?

To start a business is very easy snacks. Indeed, the initial capital needed to buy engine, namely vacuum frying machine / vacuum Fryer. With this machine, you can simply start a business with a simple fruit crisps.

Kripik Nangka

October 12, 2010


The Jackfruit

Low Fat Peanut

September 04, 2010

Low Fat Peanut
Non Cholesterol
Healthy heart

Kripik Belut

August 13, 2010

Keripik Ceker

July 02, 2010

Ceker or we know as
Snack chips claw

Sukun Chips Food

June 03, 2010

Sukun Chips
The Original One

Juice True

May 01, 2010


There is many kind of juice...
The one and only...

Juice True

Gadung Chips

April 23, 2010

Gadung Chips
Original Recipe

Rosella

April 16, 2010

Juice True...
Rosella extract

Rosella Tea

April 13, 2010
Rosella plant has more than 300 species scattered in tropical and non tropical areas. Usually, used as an ornamental plant and some of them believed to have medical , one of them is red rosella (Hibiscus sabdariffa).

In the year 2006, conducted research on the medical benefits of red rosella(Hibiscus sabdariffa) and obtained results are 1.7 mmmol / prolox antioxidants. The amount is more than the cat's whiskers are clinically proven antioxidant shed kidney stones.

Rosella or TEA RED TEA known by various names: Rosella tea, Hibiscus tea, Mecca Tea, Tea Yemen. Also called Karkade (Arabic), Kezeru (Japan), Merambos Green (Central Java), Asam kesur (Meranjat), Kesew Jawe (Pagar Alam), Asam Jarot (Sp. Padang), Asam Rejang (Muara Enim) and Hisbiscus sabdariffa L. (Latin). Rosella tea benefits:

* Nature detoxify, neutralize poison
* Lowers blood pressure
* Lowers blood sugar levels in diabetics
* Inhibit the growth of cancer
* Maintain your stamina
* Lowers blood cholesterol
* Balancing weight
* Reduce the heat and hard CHAPTER
* Reducing the fat in the liver clotting
* Reduces headaches / migraine
* Contains multivitamins, including vit.C and Beta carotene
* Helps to recover from drug addiction

Tamarilo Syrup: New Age of Juice

April 11, 2010
Tamarilo Sly called eggplants or aubergines Netherlands not so well known. In fact, this fruit berprotensi enough to be used as processed food products, such as making syrup and butter that tastes enak.Selain it, Tamarillo fruit has several properties for our body include preventing canker sores, increase vitality, relieve aches and rheumatic pain.


Tamarillo syrup

The materials used to make syrup Tamarillo manufacturing process is quite simple and easy. Materials used include Tamarillo fruit as much as 1 kg, ½ kg of sugar and 4 cups water.

Tamarillo syrup-making process include:
1) Fruit Tamarillo wash until clean and then split into two
section. Then shaved this fruit
and take the flesh. Try not to get out
taste.
2) Meat fruits are boiled together with 4 ½ cups water and sugar
sand in pots email. At the time of delivery of cane sugar,
make sure sugar is not poured given
at once, but bit by third materials
above the fire which is not too hot during
about 1 hour.
3) If it is felt enough, then pick up the materials
has become a syrup which was in panic, and filtered
well. After the cold had put in a bottle
sterile. Furthermore, Tamarillo syrup is ready to serve.

Food packaging

April 06, 2010
We know packaging bottles and plastic cups all the time is widely used for beverages. Lots of variety, no fruit juices, jelly drinks, nata de coco, soft drinks, juice, milk, soy etc., many of the principal manifold. Because I'm practicing to package juice and juice drinks in bottles and plastic cups, should use this type of glass / cup heat resistant, this because the products packaging must be included in hot conditions (hot filling), not to mention at the end of the process There are also heat sterilization of packaging materials requiring resistance to high temperature. Type of heat resistant plastic materials and beverages as safe to pack this type of plastic called the PP (Poly Propelen).

Further discussion about the types of plastics for packaging this, I discuss the next meeting ... .. Then, how to charge and controls also must be very important to be known.

Food and beverage business

April 05, 2010
Many people say that the food and beverage business is always required. Each person would need energy, nutrients, vitamins and minerals as needed activities that fit their lives.
Shall we be more specific on the fruit juice business then we will realize how important fruits for your health as vitamins and fiber intake even antioxidants. Will relish the fruit from among the commoners until the people rich, fruit vendors proved to have fixed the road edge customers, as well as an upper middle class.

So, the fruit has become a necessity, just how diverse forms of presentation ranging from fresh fruit, canned fruit, fruit juice or even pickled candied fruit. Especially in the upper middle class, taking consciousness into this part of the fruit epidermis life plan, why is that? Many of the women and even men realize the importance of eating a combination of patterns (food cobining), so eating fruit or drinking juice in a planned and organized to be part of their healthy life.

Forward healthy lifestyles by eating the fruit will be good to increase public awareness because of the formal and non formal education they receive. Thus, virtually fruit business in the form of fresh fruit and juices have continuity.

Lifestyle
More specifically we see in big cities with the flurry of business activity businessmen and professionals have limited time to enjoy a variety of fruits and many different ways to consume different. If you entered the hypermarket to minimarkets, must not escape from the displays of fruit juices with different brands and types, or flavors. Fruit juice brands vary locally or imported, with the advantages of each.

Apparently among the middle-to upper drinking fruit juice to be part of their lifestyle. Only need to be observed whether the 100% juice from fresh fruit or concentrate with additional composition until preservatives, sugar and coloring of a qualified health and food safety.

This determines the purity of their own fruit juice and vitamins and fiber content. Ease of fruit juice consumed in a variety of packaging shapes and sizes made of fruit juice consumers interested in their activities. Every mall, restaurant or cafe they are not immune to provide fruit juice. Here seemed a healthy lifestyle, practical and food safety will drive market growth.

Sukun Chips

April 02, 2010

Food jengkol

March 24, 2010
Bau tak sedap adalah salah satu ciri paling menonjol dari bahan pangan bernama jengkol. Dalam soal bau, mungkin hanya petai yang bisa mengalahkan jengkol, meski bau jengkol relatif lebih “lembut”, tidak semenyengat petai. Soal bau ini ada guyonan, jika ingin menghilangkan bau tak sedap usai makan petai, makanlah jengkol, atau sebaliknya. Yang jadi pertanyaan, mengapa jengkol bisa menimbulkan bau tak sedap?

Penyebab bau itu sebenarnya adalah asam amino yang terkandung di dalam biji jengkol. Asam amino itu didominasi oleh asam amino yang mengandung unsur sulfur (S) atau nama umumnya belerang. Untuk lebih mempermudah mendapat gambaran bau jengkol dalam kaitan dengan unsur belerang adalah bau yang ditimbulkan saat kita berkunjung ke kawah yang kandungan beleranganya cukup tinggi.

Ketika terdegradasi atau terpecah-pecah menjadi komponen yang lebih kecil, asam amino itu akan menghasilkan berbagai komponen flavor yang sangat bau karena pengaruh sulfur tersebut. Salah satu gas yang terbentuk dengan unsur itu adalah gas H2S yang terkenal sangat bau.

Bau yang ditimbulkan dari jengkol sebenarnya cukup mengganggu, terutama bagi orang lain yang tidak ikut makan. Apalagi dengan air seni yang dikeluarkannya. Jika pemakan jengkol ini buang air di WC dan kurang sempurna membilasnya, WC akan berbau tidak enak dan mengganggu ketenangan orang lain.

Karena faktor bau itu pula menjadikan jengkol selalu ditempatkan sebagai makanan kelas bawah dan orang yang menyukai jengkol kerap merasa malu jika diketahui orang lain. Bagi sebagian kalangan, sangat mungkin menghindari makan jengkol hanya demi jaga gengsi, padahal mereka sebetulnya penggemar berat jengkol.

Sebenarnya, bau jengkol dapat dikurangi, meski belum bisa dihilangkan sama sekali. Banyak cara bisa dilakukan, salah satunya melalui proses perendaman dan perebusan. Dengan demikian, kedua proses tersebut selain bermanfaat untuk melunakkan biji jengkol, juga berperan dalam mengurangi bau tak sedap.

Selain itu, agar bau tidak terlalu menyengat, saat buang air juga harus menggunakan teknik yang benar, misalnya dengan membilas sebelum dan sesudah buang air, plus menambahkan karbol atau pengharum lantai. Dengan karbol, walaupun bau jengkol tidak hilang sama sekali, baunya bisa bersaing dengan bau karbol yang beraroma jerut, apel, atau lavender.

Kaya gizi

Jika karena faktor bau dan ketakutan terhadap kemungkinan keracunan asam jengkolat, orang boleh saja menghindari makan jengkol. Namun, jika menolak jengkol hanya karena menganggap jengkol makanan tak bergizi, sebaiknya pandangan tersebut dikoreksi. Mengapa?

Di luar urusan bau dan kandungan asam jengkolat penyebab keracunan, jengkol sesungguhnya termasuk bahan pangan kaya gizi. Hasil penelitian memperlihatkan, jengkol kaya karbohidrat, protein, vitamin A, B, dan C, fosfor, kalsium, alkaloid, minyak atsiri, steroid, glikosida, tanin, dan saponin. Bahkan, kandungan protein jengkol masih lebih tinggi daripada tempe (18,3 gram per 100 gram bahan) yang selama ini disebut-sebut sebagai sumber pangan nabati berprotein tinggi.

Dalam 100 gram biji jengkol, terkandung energi 133 kkal, protein 23,3 gram, karbohidrat 20,7 gram, vitamin A 240 SI, vitamin B 0,7 mg, vitamin C 80 mg, fosfor 166,7 mg, kalsium 140 mg, besi 4,7 mg, dan air 49,5 gram. Sebagai catatan, angka kecukupan gizi vitamin C yang dianjurkan per hari adalah 75 mg untuk wanita dewasa dan 90 mg untuk pria dewasa. Ini berarti, untuk memenuhi kebutuhan vitamin C per hari, kita cukup mengonsumsi jengkol sekitar 100 gram.

Karena jengkol kaya akan zat besi, tidak heran jika jengkol sering dianjurkan bagi para penderita anemia. Jengkol juga sangat baik bagi kesehatan tulang karena tinggi kandungan kalsium, yaitu 140 mg/100 g. Peran kalsium pada umumnya dapat dibagi menjadi dua, yaitu membantu pembentukan tulang dan gigi, serta mengatur proses biologis dalam tubuh. Dengan demikian, di balik efek bau, sesungguhnya banyak manfaat yang diperoleh dari mengonsumsi jengkol. Jadi, kenapa mesti takut makan jengkol? #dari berbagai sumber

Tinggi Kalsium

Jengkol merupakan sumber protein yang baik, yaitu 23,3 g per 100 g bahan. Kadar proteinnya jauh melebihi tempe yang selama ini dikenal sebagai sumber protein nabati, yaitu hanya 18,3 g per 100 g.

Kebutuhan protein setiap individu tentu saja berbeda-beda. Selain untuk membantu pertumbuhan dan pemeliharaan, protein juga berfungsi membangun enzim, hormon, dan imunitas tubuh. Karena itu, protein sering disebut zat pembangun.

Protein juga memberikan efek menenangkan otak. Protein membantu otak bekerja dengan cepat dalam menerima pesan. Bagi anak-anak, protein sangat berperan untuk perkembangan tubuh dan sel otaknya. Pada orang dewasa, apabila terjadi luka memar dan sebagainya, protein dapat membangun kembali sel-sel yang rusak.

Jengkol cukup kaya akan zat besi, yaitu 4,7 g per 100 g. Kekurangan zat besi dapat menyebabkan anemia. Gejala-gejala orang yang mengalami anemia defisiensi zat besi adalah kelelahan, lemah, pucat dan kurang bergairah, sakit kepala dan mudah marah, tidak mampu berkonsentrasi, serta rentan terhadap infeksi. Penderita anemia kronis menunjukkan bentuk kuku seperti sendok dan rapuh, pecah-pecah pada sudut mulut, lidah sulit menelan.

Remaja, wanita hamil, ibu menyusui, orang dewasa, dan vegetarian adalah yang paling berisiko untuk mengalami kekurangan zat besi. Di dalam tubuh, besi sebagian terletak dalam sel-sel darah merah sebagai heme, suatu pigmen yang mengandung inti sebuah atom besi.

Jengkol juga sangat baik bagi kesehatan tulang karena tinggi kandungan kalsium, yaitu 140 mg/ 100 g. Peran kalsium pada umumnya dapat dibagi menjadi dua, yaitu membantu pembentukan tulang dan gigi, serta mengatur proses biologis dalam tubuh.

Keperluan kalsium terbesar adalah pada saat masa pertumbuhan, tetapi pada masa dewasa konsumsi yang cukup sangat dianjurkan untuk memelihara kesehatan tulang. Konsumsi kalsium yang dianjurkan pada orang dewasa adalah 800 mg per hari.

Kandungan fosfor pada jengkol (166,7 mg/100 g) juga sangat penting untuk pembentukan tulang dan gigi, serta untuk penyimpanan dan pengeluaran energi. Dengan demikian, sesungguhnya banyak manfaat yang diperoleh dari mengonsumsi jengkol.

Namun, konsumsi jengkol dapat memberikan efek bau tak sedap, baik pada saat bernapas maupun pada saat buang air besar dan air kecil. Berdasarkan penelitian Soemitro (1987), senyawa aktif dalam kulit halus buah cenderung menunjukkan efek penurunan kadar gula darah yang besar sehingga baik untuk penderita diabetes.

Kripik Gadung Snack

March 21, 2010

Rajakripik Snack

March 06, 2010

Inilah beberapa kripik produksi Raja kripik Keripik gadung, tahu bulet krispi, D’tela , D’casava

Sudah tersedia Keripik gadung, keripik tahu (tahu bulet crispi), D’Tela, D’Cassava, rambax, kripik belut. dan akan diikuti kripik keripik lainnya.

Untuk rekan rekan yang punya warung nasi, resto, warung bakso, mie ayam, cafe, warnet +, toko kue, atau otlet otlet yang membutuhkan nyamilan kripik yang enak-gurih-renyah di seputar bekasi timur, wisma asri, pondok kopi, wisma jaya, perumnas 3 bekasi dan sekitarnya kami akan suply dengan sistem konsinyasi
Produk Raja Keripik mempunyai range harga eceran 2000-6000 rupiah, tergantung jenis dan ukuran, tapi semuanya EGR lah yau… Enak Gurih Renyah

Atau ada yang mau mengadakan arisan, pengajian, kumpul kumpul keluarga bisa langsung menghubungi kami.

Food

January 21, 2010

TDA Contact: Rajakripik

January 16, 2010
Pangestu: 08129621216
Annas : 08123536872
Andri : 081510516150
Mofied : 08568772926
Herry : 0818462007

Tempeh is very nutritive

January 13, 2010
The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones.
They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.
Make your own tempeh!
It's easy to make tempeh at home at a very low cost. Dehulled soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter. After 36 to 48 hours incubation you have delicious fresh tempeh. Tempeh starter contains spores of Rhizopus oligosporus or Rgizopus oryzae.
Tempeh is healthy!
Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers.

Fried Chicken

January 05, 2010
Fried chicken (also referred to as Southern Fried chicken) is chicken which is coated with flour, a breading mixture or batter and then deep fried, pan fried or pressure fried. The breading adds a crispy crust to the exterior. The chicken itself may be chicken pieces on the bone with skin, or boneless and skinless pieces, usually breast meat, as in chicken fingers.

There are many methods which are used to fry chicken.

A pressure fryer is often used, as this is the quickest method of preparation. The water inside the chicken becomes steam and escapes through the oil in a sealed chamber, increasing the pressure and lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the piece to be moist and soft inside the crisp batter or other coating.

Pan frying requires a frying pan and an amount of oil that may vary by recipe and technique, from a quarter inch to halfway up the chicken pieces. In a common technique, chicken is shaken in a paper bag with flour and spice, and you can use other seasonings such as ranch dressing mix which can be mixed with flour. A popular seasoning for fried chicken is paprika. The chicken is then placed in the hot pan and fried, turn chicken every ten to twelve minutes for a even brown color. Chicken is done when thermometer reads 180 degrees. Never leave frying chicken unattended.

Pan fried chicken generally takes substantially longer to prepare than deep fried or pressure fried chicken. Restaurants offering traditional pan fried chicken often specify a wait of fifteen minutes or longer.

Deep frying is the most common in commercial settings. This type of frying usually uses batter coatings.

Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Gus Dur Pahlawan

January 01, 2010

Dukungan agar Abdurrahman Wahid (Gus Dur) ditetapkan menjadi pahlawan nasional juga muncul dari dunia maya. Tercatat ada 2 grup yang dibuat di situs jejaring sosial facebook untuk menggalang dukungan bagi mantan presiden ke-4 itu sebagai pahlawan nasional.

Sejumlah anggota Dewan Perwakilan Rakyat mendesak pemerintah menetapkan mantan Presiden Abdurrahman Wahid sebagai pahlawan nasional. Gus Dur, menurut politisi yang tergabung dalam Kaukus Parlemen Pancasila ini, adalah figur yang menjaga ide Bhinneka Tunggal Ika tetap relevan.

Gus Dur adalah putra Republik dan tokoh dunia karena pikiran dan tindakannya mencerminkan kepentingan universal. Demi memberikan penghargaan atas kerja-kerja almarhum dan keberlangsungan ide-ide kebhinnekaan untuk memperkuat NKRI maka Kaukus Parlemen Pancasila mengusulkan kepada DPR dan pemerintah memberikan gelar pahlawan nasional kepada almarhum Gus Dur.