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Piramida: Peninggalan Karya Seni Dunia dari Wilayah Barat Hingga Timur (Bagian Ii) Wijaya, Hanny
Humaniora Vol 2, No 2 (2011): Humaniora
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/humaniora.v2i2.3145

Abstract

There is a terminology declared that human learn from the past to reach a better future. Based on this comprehension, human start to learn about history. Scientists learn history from historical building and cultural heritage from the past. One of the most important building that we need to learn is pyramid. For quite a long time, many people do not know the fact that actually pyramid was only a fundamental form. Everytime people hear a word ‘pyramid’, they will think directly and know globally about Egyptian Pyramid. Actually, there were so many different forms of pyramid scattered around the world, from western to eastern countries. Besides Egypt, some countries that have been well-known about their pyramids are Mesopotamia, Egypt, Sudan, Nigeria, Greece, Spain, China, Mexico, North America, Italy, India and Indonesia. In this continuous part of research, article discusses Chinese and Mexican or Mesoamerican Pyramids as the Eastern and American continent cultural heritage. Hopefully, this research will enhance the knowledge about pyramids more specific and reader will be able to differentiate the function and form of each pyramids in the world.
Fotografi Bayi dan Anak Kecil Gunawan, Agnes Paulina; Wijaya, Hanny
Humaniora Vol 5, No 2 (2014): Humaniora
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/humaniora.v5i2.3117

Abstract

Expression of a baby and a child really is a beautiful moment for a photographer. In fact, some may even call it a miracle to be able to shoot that expression. This is possible since people, that is, the parents, the photographer, and person who is looking at the picture, can be amazed and impressed by the mood and any expression coming from the baby's face or body language. As a baby and a little child, it is as if they have their own world that cannot be touched an adult. This so-called world is what makes it so special and so exclusive, because there in no pressure or choreograph for them. There is only a certain approach that needs to be taken in order to be close to their world. With that said, capturing a child's expression in his world into a picture is also somewhat different. We have to use their version of approach and because of that, baby and kid photography has its own challenges. 
Wassily Kandinsky: Seni Modern dan Teori Wijaya, Hanny
Humaniora Vol 4, No 1 (2013): Humaniora
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/humaniora.v4i1.3445

Abstract

Modern art development, especially in abstract art had been started since Expressionism period in Germany. Wassily Kandinsky was one of the pioneers of pure abstract art, he created his masterpieces not only as an artist, but also as an art theorist. Although at first he did not have the education background in art field, since Kandinskywas an academic faculty in art and economic, however he gained his success because of his high interest and spirit in art field.Besides, Kandinsky had created many art theories and perspectives of colors, compositions, forms, and had succeeded to apply it in his paintings. His style was inspired by Claude Monet’s painting ‘Haystack’ and the opera performance ‘Lohengrin’ by Richard Wagner. Kandinsky began to study new theories of art by learning art elements and principles more profound, he learned about colors deeply and tried to develop Goethe’s color theory, he also tried to elaborate the meaning of forms and applied the compositions in his artworks as well.  
The Significance Of Narrative To Interpret ‘Sherlock Holmes’ Characterin Museums Wijaya, Hanny
PANGGUNG Vol 25, No 3 (2015): Ekspresi, Makna dan Fungsi Seni
Publisher : LP2M ISBI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26742/panggung.v25i3.26

Abstract

This research focuses on the study of Sherlock Holmes character that has been a famous detective icon in the world, where this character then become the main theme interpreted by the museum.  The method employed by the museum to “narrate” that particular character is very significant to determine the objective and background for the museum as the exhibition organizer. Narration holds a crucial role to “guide” the understanding of the audiences to a character, or sometimes can make “confusion” to the audience when differentiate whether the character is fiction or non-fiction. By comparing the narration on the permanent displays of Museum of Sherlock Holmes to temporary exhibition display in Museum of London with Sherlock Holmes theme, it can be seen the significance of the relation between narration and interpretation of a character that also determine the message of that museum.Keywords: Narration, interpretation, Sherlock Holmes, museum, exhibition
Aktivitas Antioksidan Berbagai Fraksi dan Ekstrak Metanolik Daun Beluntas (Pluchea indica Less) Widyati, Paini Sri; Wijaya, Hanny; Harjosworo, Peni; Sajuthi, Dondin
Agritech Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.981 KB) | DOI: 10.22146/agritech.9618

Abstract

This study has been done to investigate the antioxidant activity of various fractions and methanolic extract of beluntasleaves by using several test system, such as DPPH, superoxide and hydroxyl radical-scavenging activities, hydrogenperoxide scavenging activity, ferric reducing power, iron and haemoglobin chelating capacities and b-carotene–linoleicbleaching assay. The results showed that methanolic extract of beluntas leaves (EMB) and its fractions (ethyl acetatefraction (FEA), water fraction (FA) and n-butanol fraction (FNB)) had scavenging activity of DPPH radical. EMBwhich had highest phenolic content and the strongest ferric reducing power, exhibited b-carotene–linoleic bleachinginhibition and the highest superoxide scavenging activity, while FEA showed antioxidant activity based on superoxideradical-scavenging activity, iron and haemoglobin chelating capacities and ferric reducing power.ABSTRAKPenelitian ini dilakukan untuk mengetahui aktivitas antioksidan berbagai fraksi dan ekstrak metanolik daun beluntasdengan berbagai sistem uji, seperti aktivitas menangkap radikal DPPH, superoksida, hidroksil dan hidrogen peroksida,mereduksi ion besi, mengkelat ion besi dan hemoglobin (Hb) dan menghambat pemucatan asam linoleat-b-karoten.Hasil menunjukkan bahwa ekstrak metanolik daun beluntas (EMB) dan fraksi-fraksinya (etil asetat (FEA), air (FA)dan n-butanol (FNB)) berpotensi menangkap radikal bebas DPPH. EMB mempunyai kadar fenolik total dan kekuatanreduksi tertinggi lebih berpotensi menangkap radikal superoksida, mereduksi ion besi dan menghambat pemucatanasam linoleat-b-karoten, sedangkan fraksi etil asetat (FEA) mempunyai aktivitas antioksidan berdasarkan kemampuanmenangkap radikal superoksida, mereduksi ion besi, mengkelat ion besi dan hemoglobin.
The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients Irawan, Daisy; Hariyadi, Purwiyatno; Wijaya, Hanny
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.89

Abstract

Indonesia has many auxiliary plants that may have nutritional and or environmental benefits, so that it may increase the yield of the main crops. Krokot (Portulaca oleracea), one of the auxiliary plants, was traditionally consumed in many parts of the world for its delicacy and medicinal benefits. Our research indicated that krokot has high potency to improve the health status of the community. It has 5.4 mg/100 g of b-carotene, 22.2 mg/100 g of vitamin C, and significant amount of folic acid (0.2 mg/100 g). Krokot was traditionally used to treat scurvy, and various of infectious and skin diseases. Literature review revealed that krokot has essential .fatty acid, it also has antiniutagenic, and antimicrobial activity. Unfortunately, krokot is approaching extinction both physically and ethnobotanically because they are considered as useless plants or even weed. Our survey on 103 agricultural university students revealed that only 24% of the respondents knew krokot. Krokot is especially difficult to find in intensively cultivated area. Along with other indigenous vegetables, Portulaca oleracea is almost never served again in Indonesian cuisine. -Utilization of krokot as functional food ingredients might helps to conserve the plant as well as encouraging sustainable agriculture.
REHABILITATION OF DEVASTATED PEAT LANDS AND ESTABLISHMENT OF SUSTAINABLE AGRO-SYSTEMS THROUGH BUFFER ZONE PLANNING IN CENTRAL KALIMANTAN Osaki, Mitsuru; Wijaya, Hanny; Simbolon, Herwint
BERITA BIOLOGI Vol 5, No 3 (2000)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.759 KB) | DOI: 10.14203/beritabiologi.v5i3.1112

Abstract

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Piramida: Peninggalan Karya Seni Dunia dari Wilayah Barat Hingga Timur (Bagian I) Wijaya, Hanny
Humaniora Vol 2, No 1 (2011): Humaniora
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/humaniora.v2i1.3092

Abstract

There is a terminology that human learn from the past to reach a better future. Based on this understanding, human start to learn history. Scientists learn history from historical building and cultural heritage from the past. One of the most important buildings is pyramid. For quite a long time, many people do not know that pyramid is only a fundamental form. Everytime people hear a word ‘pyramid’, they will directly refer to Egyptian Pyramid. However, there are many different forms of pyramid and they were scattered around the world, from western to eastern countries. Besides Egypt, some countries that have been well-known about their pyramids are Mesopotamia, Egypt, Sudan, Nigeria, Greece, Spain, China, Mexico, North America, Italy, India and Indonesia. In this first part of research, it will discuss Egyptian and Mesopotamian Pyramids as the oldest western cultural heritage in the world. Hopefully, this research will enhance the knowledge about pyramids more specific and reader will be able to differentiate the function and form of each pyramid in the world. 
Modifikasi Manggulu dengan Subtitusi Kacang Tunggak dan Santan Kelapa sebagai Produk Pangan Darurat Manggulu Modification with Cowpea and Coconut Milk Substitution as Emergency Food Product Yaputra, Elviana; Wijaya, Hanny; M. Halima, Jeremia
JURNAL PANGAN Vol 24, No 3 (2015): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1078.819 KB) | DOI: 10.33964/jp.v24i3.14

Abstract

Manggulu merupakan produk pangan tradisional yang terbuat dari pisang dan kacang tanah yang berpotensi sebagai produk pangan darurat (Emergency Food Product, EFP) karena kandungan karbohidratnya yang tinggi dengan nilai aktivitas air dan kadar air yang rendah. Akan tetapi manggulu masih memiliki beberapa kekurangan, diantaranya kandungan protein dan lemak yang belum memenuhi persyaratan serta kandungan kacang tanah di dalamnya yang dapat menimbulkan reaksi alergi. Penelitian ini bertujuan untuk mendapatkan formulasi produk modifikasi manggulu yang memenuhi kriteria EFP dan memiliki tingkat penerimaan sensori panelis yang baik, dengan menggunakan kacang tunggak dan santan sebagai ingredien substitusi. Mixture experimental design digunakan dalam penelitian ini untuk mendapatkan proporsi pisang, kacang tunggak, dan santan kelapa yang tepat. Formula produk dengankomposisi 104,06 gram pisang; 12,00 gram kacang tunggak dan 43,94 gram santan merupakan produk yang memiliki karakterteristik sensori panelis optimum dan memberikan tingkat penerimaan yang paling tinggi. Kontribusi kalori dari produk yang terpilih, terdiri dari karbohidrat, protein, dan lemak sebesar 254,94;76,62; dan 400,68 kkal secara berturut-turut hampir dapat memenuhi persyaratan gizi EFP. Jumlah kalori dari 150 gram produk manggulu termodifikasi adalah 731,04 kkal dengan kadar air 12,32±0,12 persen danaktivitas air 0,566±0,003.kata kunci: produk pangan darurat, manggulu, mixture experiment, kacang tunggak, santanManggulu, made with banana and peanuts, has high potency becoming EFP (Emergency Food Product) due to its high carbohydrate content, and low in water activity and moisture content. However, it contains peanuts that might cause allergic reaction, in addition to its low in protein and fat content as anEFP. This research is aimed to modify manggulu formulation by using cowpea and coconut milk substitution, to fulfill the criteria of EFP, and to deliver high sensory acceptance. Mixture experimental design is used in this research to find the appropriate proportion of banana, cowpea and coconut milk in a manggulu-based product. It is found that utilization of 104.06 g of banana, 12.00 g of cowpea and 43.94 g of coconut milk is able to produce a product with optimum sensory properties and with the highest desirability. Calorie contributions of manggulu-based product from carbohydrate, protein and fat are 254.94, 76.62, and 400.68 kcal respectively; these almost fulfill the nutritional requirement of EFP. Total calorie of 150 g of manggulubased product is 731.04 kcal. The moisture content of manggulu-based product is 12.32±0.12 percent withwater activity of 0.566±0.003.
Manggulu, Pangan Lokal Berkalori Tinggi yang Kaya Serat Alami (Manggulu, Local Food with High Calorie and Rich Natural Fiber) Mardhiyyah, Yunita Siti; Wijaya, Hanny
JURNAL PANGAN Vol 21, No 3 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1774.465 KB) | DOI: 10.33964/jp.v21i3.173

Abstract

Diversifikasi pangan menjadi hal yang penting dalam mencapai ketahanan pangan. Salah satu cara yang dapat dilakukan ialah pemanfaatan pangan lokal. Manggulu merupakan sejenis dodol yang dibuat dari pisang kepok dan kacang tanah, suatu pangan khas dari Sumba, Nusa Tenggara Timur. Pisang kepok {Musa paradisiaca L.) masak pohon dikeringkan sehingga berwarna kecoklatan, dikukus dan dihaluskan. Kacang tanah digoreng dan dihaluskan. Kedua bahan ini dicampur, kemudian dibentuk silinder dan dibungkus dengan daun pisang kering. Berdasarkan perhitungan kadar gizi bahan bakunya, manggulu dengan berat 30 g memiliki nilai kalori 147,6 kkal sehingga dapat dikategorikan sebagai pangan berkalori tinggi. Kandungan serat manggulu sebesar 2,2 g/30 g memenuhi aturan Codex alimentarius sebagai produk pangan yang baik untuk sumber serat dan dapat diarahkan sebagai pangan fungsional. Manggulu dibuat dari bahan alami dan dapat dikategorikan sebagai pangan alami atau natural food menurut Canadian Food Inspection. Manggulu juga berpotensi untuk dikembangkan sebagai pangan darurat. Eksplorasi dan dokumentasi pangan lokal diharapkan melestarikan kearifan lokal dan menunjang upaya diversifikasi pangan.Food diversification becomes an important issue in order to achieve national food security. The utilization of potential local food should be one of the alternatives. Manggulu is a local food of Sumba, East NusaTenggara (NTT), a kind of intermediate moisture content food that is made from kapok plantain (Musa paradisiaca L.) and peanut The ripe plantain is steamed and mashed. The peanut is fried and crushed. Both of these ingredients are mixed together, and then the dough is formed into cylindrical shape and wrapped with dried banana leaves. Based on the calculated nutritive value of the raw materials, one piece of manggulu (30g in) has calorie about 147.6 kcal which can be categorized as high-calorie food. The fiber content of manggulu, which is 2.2 g/piece, is also fulfilled the Codex alimentarius regulation as a good source for dietary fiber and can be developed as a functional food. Manggulu can also be categorized as natural food according to Canadian Food Inspection Agency because it is made from 100 percent natural ingredients. Moreover, its product shows great potency to be utilized as an emergency food. The exploration and documentation oflocal food might both conserve the local wisdom and support the food diversification effort.