Health benefits of eating seafood

Research over the past few decades has shown that the nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functionality of the human body.

Heart health
Doctors have known of strong links between fish and healthy hearts ever since they noticed that fish-eating Inuit populations in the Arctic had low levels of heart disease. One study has suggested that adding one portion of fish a week to your diet can cut your chances of suffering a heart attack by half.

Fish is thought to protect the heart because eating less saturated fat and more Omega-3 can help to lower the amount of cholesterol and triglycerides in the blood – two fats that, in excess, increase the risk of heart disease. Omega-3 fats also have natural built-in anti-oxidants, which are thought to stop the thickening and damaging of artery walls.

Regularly eating fish oils is also thought to reduce the risk of arrhythmia – irregular electrical activity in the heart which increases the risk of sudden heart attacks.

Brain functionality
The human brain is 10-12% lipids, including the Omega-3 fat DHA. Recent studies suggest that older people can boost their brain power by eating more oily fish, with those who enjoy it regularly are able to remember better and think faster than those who eat none. Other research has also suggested that adding more DHA to the diet of children with attention-deficit hyperactivity disorder can reduce their behavioural problems and improve their reading skills, while there have also been links suggested between DHA and better concentration. Separate studies have suggested that older people who eat fish at least once a week could also have a lower chance of developing dementia and Alzheimer's disease.

Joint benefits
Including fish as a regular part of a balanced diet has been shown to help the symptoms of rheumatoid arthritis – a painful condition that causes joints to swell up, reducing strength and mobility. Studies also show that sufferers feel less stiff and sore in the morning if they keep their fish oil intake topped up.

Recent research has also found a link between Omega-3 fats and a slowing down in the wearing of cartilage that leads to osteoarthritis, opening the door for more research into whether eating more fish could help prevent the disease.

Iodine, Selenium, Vitamin A, Zinc
Fish is high in minerals such as iodine and selenium, which keep the body running smoothly. Iodine is essential for the thyroid gland, which controls growth and metabolism, while selenium is used to make enzymes that protect cell walls from cancer-causing free radicals, and helps prevent DNA damage caused by radiation and some chemicals.

Fish is also an excellent source of vitamin A, which is needed for healthy skin and eyes, and vitamin D, which is needed to help the body absorb calcium to strengthen teeth and bones.

Source: www.wikipedia.com

See also: Ice cream, sate

Singapore's Satay

Satay is one of the earliest foods to be associated with Singapore; it has been associated with the city since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.

Open only after dark with an "al fresco" concept, the Satay Club defined how satay is served in Singapore since then, although they are also found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.

Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls from the original Satay club have moved to Sembawang in the north of the city. The satay stalls which opened at Lau Pa Sat are popular with tourists. Served only at night when Boon Tat Street is closed to vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments.

Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central.

The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).

Singapore’s national carrier, Singapore Airlines, also serves satay to its First and Raffles Class passengers as an appetizer.

Source: www.wikipedia.com

See also: sate, ice cream, seafood

Leuit: Sedia Makan Sebelum Kelaparan

By: Ratih

Soal kebiasaan makan membutuhkan penelitian yang serius sebab hal ini melibatkan berbagai macam aspek budaya masyarakat yang bersangkutan. Soal makan bukan sekedar makan. Ada nilai-nilai yang dianut masyarakat tertentu sehingga makan bersama merupakan sesuatu yang bernilai sosial. Bukan sekedar demi kepentingan makan hari ini saja, kebiasaan menyimpan persediaan makan telah ada sejak ribuan tahun lalu. Lumbung padi merupakan salah satu contoh cara manusia simpan persediaan makan untuk beberapa lama. Pada masyarakat sunda di desa-desa, lumbung padi atau leuit memiliki beberapa kategori khusus. Ada 6 jenis leuit, yaitu:

1.Ratna laten adalah lumbung padi terbesar untuk menyimpan padi pupuhu sekaligus tempat untuk melaksanakan ritual ;
2.Leuit rumbia untuk menaruh padi huma (biji padi yang ditanam di ladang);
3.Leuit biang untuk menaruh padi sawah(benih nandur/ tanam sambil mundur);
4.3 buah leuit pangiring sebagai lumbung padi cadangan bila leuit yang lain penuh.

Tentunya perbedaan fungsi setiap leuit mencirikan pula stratifikasi sosial atau tingkatan yang ada dalam masyarakat tersebut. Rakyat biasa tidak bisa seenaknya mengambil padi persediaan milik pupuhu. Ratna laten idealnya memang bukan miliknya pribadi, meski pupuhu mendapat keistimewaan sebagai pemimpin. Seandainya ratna laten hanya dimiliki pupuhu, tentu tidak akan dijadikan sebagai tempat ritual yang bisa dimasuki orang lain dalam rangka perayaan setelah panen. Sayangnya, nilai-nilai sosial dalam masyarakat sunda sekalipun di desa semakin luntur. Kepemilikan bersama bukan lagi menjadi tujuan utama produksi makanan di desa. Semua tergantung usaha sendiri, bergerak masing-masing dalam memproduksi dan mengkonsumsi makanan.

Maka dapatkah kebiasaan makan berubah dengan mudah seiring dengan maraknya jenis makanan baru dari kota? Tentu saja, hal ini tergantung dari kelompok sosial yang mana seorang anak desa berasal. Bila ia berasal dari kelurga kaya raya yang memonopoli kepemilikan sumber pangan di desa, maka bisa jadi akses untuk mengenal makanan fast food demikian mudahnya. Namun, bagi masyarakat kelas bawah yang makan sehari-hari pun sulit, fast food ibarat makanan dari surga yang harga dan rasanya hanya diketahui dari mulut orang lain. Bayangkan saja, orang-orang kecil yang tidak memiliki pekerjaan hanya mengandalkan kemampuan mereka mencari makanan dari sungai atau kebun. Ikan yang bisa ditangkap atau umbi-umbian yang bisa dicerabut akarnya lalu diolah untuk makan sehari-hari. Untunglah kepedulian para pemilik restoran besar pada masyarakat yang kekurangan seperti itu sudah mulai terlihat. Misalnya saja, kegiatan-kegiatan sosial yang mereka programkan pada waktu tertentu. Program ini biasanya melibatkan selebritis yang turun desa. Acara rakyat yang merakyat justru semakin membesarkan nama restoran yang sebelumnya tak pernah tersentuh masyarakat desa. Kita nantikan gebrakan-gebrakan mengejutkan lainnya dari restoran sebagai leuit orang kota.

Daftar Pustaka:

Counihan, Carole and Penny Van Esterik (eds). 2008. Food and Culture: A Reader. New York: Routledge

Lihat juga: minuman, ice cream, ramen

Dondurma

Dondurma (Turkish, literally "freezing") is the name given to ice cream in Turkey. Dondurma typically includes the ingredients milk, sugar, salep, and mastic, and may originate from the Turkish region of Kahramanmaraş.

Two qualities distinguish Turkish ice cream: texture and resistance to melting. Inclusion of the thickening agents salep, a flour made from the root of the Early Purple Orchid, and mastic, a resin, impart chewiness.

The Kahramanmaraş region is known for maraş dondurması, a variety which contains distinctly more salep than usual; tough and sticky, it is sometimes eaten with a knife and fork.

Consumption and culture

Dondurma is commonly sold from both street vendor's carts and store fronts where the mixture is churned regularly with long-handled paddles to keep it workable.

As of 2010, the average rate of consumption in Turkey was 2.8 liters of ice cream per person per year (compare to the USA at 18.3 liters per person in 2007, and world consumption leader New Zealand at 22-23 liters in 2006).

Some Turks adhere to a belief that cold foods, such as ice cream, will cause illnesses - such as sore throats and the common cold; it is held that consumption of warm liquid while consuming ice cream will counteract these effects.

The popularity of salepi dondurma has caused a decline of wild orchids in the region and led to a ban on exports of salep. Some translate salepi dondurma as "fox testicle ice cream"; however, the Turkish name comes directly from the Arabic name, saḥlab‎ ('orchid'), the two-lobed root of which resembles testicles.

Source: www.wikipedia.com

See also: sate, seafood

Candy Expo

Candy. Dengar kata ini malah ingat film kartun Candy-candy dengan tokoh ceria meskipun nasibnya tak jauh dari cerita sedih. Samakah candy sebagai tokoh cerita dan candy yang bisa diemut? Tentu saja jauh berbeda, meskipun rasanya sama-sama manis untuk disimak. Jenis permen beragam, mulai dari ragam rasa, bentuk dan bahan pembuatnya. Siapa yang tidak tahu apa itu permen? Mulai dari anak-anak hingga orang dewasa semua mengenal permen. Bisa dikatakan, semua orang tumbuh bersama permen. Kerapkali permen menjadi reward untuk sebuah prestasi gemilang anak-anak. Serta penghilang stres atau rasa mual bagi orang dewasa. Sadar akan pentingnya benda kecil manis ini dalam kehidupan, diadakanlah Candy Expo. (Ratih)

Candy Expo pada tanggal 7- 17 Agustus 2010 di depan Mitra 10 Gading Serpong searah ke Universitas Multimedia Nusantara, di sebelah pasar Modern Paramount Serpong dari pukul 09.00- 21.00 WIB ini akan menghadirkan beragam tampilan permen menarik serta games-games seru untuk diikuti.

Pameran pertama di Indonesia produk candy, chocolate, ice cream, cake, bakery,snack, donuts.

Pameran akan diikuti lebih dari 200 stand dan tiket hanya disediakan untuk 100.000 pengunjung. Harga tiket Rp 25.000,- bisa didapatkan di seluruh Toko Buku Gramedia sejabodetabek dan di pasar modern paramount. Harga tiket khusus mahasiswa dan pelajar hanya Rp 10.000,- dan hanya bisa dibeli di lokasi pameran.

Perusahaan yang terdaftar : School of Chocolate (TULIP), Silverqueen, Yupi Jelly, Mayora, Walls, Campina, Du Fountain Choco, Chocololy.

Di pameran akan dihadirkan air terjun coklat setinggi 6 meter, taman yang terbuat dari jelly dan lolipop, serta miniatur coklat batang, yang akan dimasukkan ke rekor MURI. Banyak games yang akan diselenggarakan seperti mandi permen, all u can eat coklat, sumpit permen, mengemut lolipop tercepat, dan lainnya.

So, don't miss it! (Sumber: www.goorme.com)

See also: tamani, marzano

Ice cream in US

United States

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style"ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream.

American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to prevent consumer fraud by replacing ingredients with air), and to contain less than 1.4% egg yolk solids. Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations.

Ice cream is an extremely popular dessert in the United States. Americans consume about 15 quarts (more than 13 liters) of ice cream per person per year — the most in the world. As a foodstuff it is deeply ingrained into the American psyche and has been available in America since its founding in 1776: there are records of Thomas Jefferson serving it as a then-expensive treat to guests at his home in Monticello. In American supermarkets it is not uncommon for ice cream and related products to take up a wall full of freezers.

Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity, vanilla has grown to be far and away the most popular, most likely because of its use as a topping for fruit based pies and its use as the key ingredient for milkshakes. According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavours, 15%; nut flavours, 13.5%; candy mix-in flavours, 12.5%; chocolate, 8%; cake and cookie flavours, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavours combine for 5.5%. Sales in ice cream parlors are more variable, as new flavours come and go, but about three times as many people call vanilla their favorite than chocolate, the runner-up.

Source: www.wikipedia.com

See also: cake, Tamani

Cafe on the Perfect Spot There

A café or coffee shop is an informal restaurant with full-service tables and counters and broad menu offerings over extended periods of the day. In hotels, the coffee shop is a more popular-priced alternative to the formal dining room. Coffee shops often encourage families and provide special menus for children. To establish a family-friendly atmosphere, in many localities they do not serve wine and beer.

Notes

The most common English spelling, café, is the French spelling, and was adopted by English-speaking countries in the late 19th century. As English generally makes little use of diacritical marks, anglicisation includes a tendency to omit them, especially in less pretentious contexts. Thus the spelling cafe has thus become very common in English-language usage throughout the world, especially for the less pretentious, ie "greasy spoon" variety (although orthographic proscriptivists often disapprove of it). The Italian spelling, caffè, is also sometimes used in English. In southern England, especially around London in the 1950s, the French pronunciation was often facetiously altered to /ˈkæf/ and spelt caff.

The English words coffee and café both descend from the continental European translingual word root /kafe/, which appears in many European languages with various naturalized spellings, including Italian (caffè); Portuguese and Spanish (café); French (café); German (Kaffee); Polish (kawa); Ukrainian (кава, 'kava'); and others. European awareness of coffee (the plant, its seeds, the beverage made from the seeds, and the shops that sell the beverage) came through Europeans' contact with Turkey, and the Europeans borrowed both the beverage and the word root from the Turks, who got them from the Arabs. The Arabic name qahwa (قهوة) was transformed into kaweh (strength, vigor) in the Ottoman Empire, and it spread from there to Europe, probably first through the Mediterranean languages (Italian, Spanish, French, Catalan, etc.) and thence to German, English, and others, though there is another well-based theory that it first spread to Europe through Poland and Ukraine, through their contacts with the Ottoman Empire.

Source: www.wikipedia.com

See also: ice cream, sate

Cake from Japan

Castella (カステラ, Kasutera?) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.

Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake.

Note that there are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão de Espanha, in Greek: Pantespani (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile").

History

A peach castella

Pão-de-ló: kasutera's Portuguese ancestor

Detailed view of a Nagasaki-bought Castella cake

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella.[1] Over the years, the taste changed to suit Japanese palates.

Varieties

Castella is made of natural ingredients, so its simple taste is a favorite of many Japanese people. There are now many varieties made with ingredients such as powdered green tea, brown sugar, and honey. They may be molded in various shapes; a popular Japanese festival food is baby castella, a bite-sized version.

Source: www.wikipedia.com

See also: ice cream, cafe

What is ice cream?

Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients. In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.

Source: www.wikipedia.com

See also: cake, cafe

Bizzare Foods

Bizarre Foods with Andrew Zimmern is a documentary-styled travel and cuisine program hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Season 5 began on Monday, April 26, at 10 E/P.

Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being gross, unique, or, of course, bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it.

Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizzare Foods to work on a season of the spin-off Bizarre World which will not be airing anymore.

Zimmern ends every episode with his line "If it looks good, eat it."

Source: www.wikipedia.com

See also: cake, cafe, ice cream

Sukiyaki

Sukiyaki (すき焼き, スキヤキ ?) adalah irisan tipis daging sapi, sayur-sayuran, dan tahu di dalam panci besi yang dimasak di atas meja makan dengan cara direbus. Sukiyaki dimakan dengan mencelup irisan daging ke dalam kocokan telur ayam.

Sayur-sayuran untuk Sukiyaki misalnya bawang bombay, daun bawang, sawi putih, shungiku (nama daun dari pohon keluarga seruni), jamur shiitake, dan jamur enoki. Sebagai pelengkap ditambahkan ito konnyaku atau shirataki yang berbentuk seperti soun berwarna bening atau sedikit abu-abu.

Sukiyaki memiliki dua versi, Sukiyaki versi daerah Kansai dan Sukiyaki versi daerah Kanto yang berbeda cara penyajian, jenis bumbu dan rasa.

Menurut Sukiyaki versi Kansai, Sukiyaki hanya dimasak dengan bumbu kecap asin dan gula pasir, sedangkan Sukiyaki versi Kanto dimasak menggunakan saus Warishita yang merupakan campuran dashi, kecap asin, gula pasir, dan mirin yang dimasak terlebih dulu.

Menurut cara Kansai, potongan lemak sapi dicairkan di dalam panci sebelum memasukkan irisan daging sapi. Bumbu berupa gula pasir dan kecap asin dituangkan sekaligus dalam jumlah banyak di atas daging yang sudah matang lalu diaduk-aduk dengan sayur-sayuran hingga matang. Menurut cara Kanto, bumbu warishita dididihkan dulu di dalam panci sebelum semua bahan dimasukkan.
sumber: wikipedia
lihat juga: ramen, sate, sushi

Promo di Chatter Box

Sebelumnya: nasi goreng, sushi, restoran
Promo bertajuk “Sing…Sing…Sing …Singapore food@Chatter Box ” belum lama ini digelar di Chatter Box Grand Indonesia memperkenalkan menu-menu andalan Chatter Box dengan tema makanan khas Singapore yang menggoda selera. Beberapa menu unggulan khas Singapore tersebut seperti Roast Duck with hainan Rice, Walking Hainan Chicken Rice , Fried Hokkian Mie dan Rojak Singapore. Semua hidangan bercitarasa otentik tersebut diracik secara khusus oleh chef asal Singapura, George Lee yang sekaligus merupakan Executive Chef Chatter Box.

Untuk makanan pembangkit selera Anda bisa mencoba Chatter Box Prawn Laksa, laksa special yang disajikan dengan lontong dan mie hongkong dari Chatter Box ini punya rasa gurih yang kental dan lezat. Laksa Chatter Box memiliki perbedaan dengan laksa yang yang pernah kita temukan selama ini. Selain menggunakan susu segar sebagai campuran kuahnya, laksa ini dan semua makanan di Chatter Box dijamin bebas MSG.

Buat pecinta Rojak bisa mencicipi rujak khas Singapore yang dikenal dengan sebutan Rojak Singapore. Meskipun tampilannya mirip dengan rujak buah tetapi racikan bumbunya sangat berbeda dengan rasanya yang pedas, manis dan segar.

Chatter Box menggelar promo “Sing…Sing…Sing…Singapore food” ini di 8 outlet Chatter Box di Jakarta hingga 15 Juli 2010. Selama masa promo pengunjung bisa menikmati ½ harga untuk setiap pembelian menu ke-2 khusus bagi hidangan Singapura.

sumber: openrice

khas makanan di negara berbeda-beda

Makanan pasti dimakan oleh seluruh manusia di dunia ini. Kebutuhan makanan setiap orang di dunia ini berbeda. Orang yang tinggal di Kutub Utara dan Kutub Selatan, membutuhkan banyak makanan untuk membantu menghangatkan dirinya agar suhu tubuhnya tetap normal. Sedangkan bagi orang yang tinggal di daerah tropis, mereka justru membutuhkan banyak minuman dibandingkan dengan makanan. Selera makanan orang di setiap negara pasti berbeda, sehingga setiap negara mempunyai makanan khas sendiri. Di Amerika Serikat, rata-rata penduduknya memakan pizza, hamburger dan hot dog sebagai makanan pokok mereka. Di Indonesia, rata-rata penduduknya memakan nasi sebagai makanan pokok mereka. Begitupun dengan Eropa dan negara-negara lainnya. Jadi, dapat dipastikan, bahwa setiap negara mempunyai makanan khas masing-masing.
sumber: wikipedia
lihatjuga: pizza, nasi goreng, ice cream, ramen

Resep Bikin Green Tea Ice Cream

Rasa teh hijau bubuk biasanya manis dan enak. Tidak hanya itu, teh hijau juga bagus untuk kesehatan. Teksturnya yang lembut dan kental cocok sebagai bahan perasa Ice Cream.

Bahan:

6 sdm gula pasir

3 sdm teh hijau bubuk

2 kuning telur

1 sdm tepung maizena, larutkan dalam sedikit air

200 ml susu cair

175 ml krim kental

Cara membuat:

1. Larutkan teh hijau bubuk dalam air panas. Kekentalannya sesuai selera. Semakin kental, semakin hijau pekat warna Ice Cream.

2. Kocok kuning telur dan gula pasir dalam wadah yang lain hingga warna adonan pucat. Tambahkan maizena cair ke dalamnya sambil diaduk.

3. Masukkan susu cair dan krim kental dalam panci kemudian jerang di atas api sedang. Aduk perlahan hingga hampir mendidih. Matikan api.

4. Masukkan teh hijau, aduk hingga merata. Lalu tambahkan adonan kuning telur, aduk kembali.

5. Jerang kembali di atas api kecil, aduk sampai mengental, angkat.

6. Rendam panci panas di dalam air es untuk menyejukkan adonan sambil diaduk sampai dingin.

7. Pindahkan ke dalam wadah, bekukan dalam freezer.

8. Setelah beku, keluarkan dari freezer, kocok dengan mikser hingga lembut. Bekukan lagi dalam freezer. Lakukan proses ini 3-4 kali (IM)

indonesiamedia.com

Untung dari Jual Bunga Hias

Berbisnis dan Jual Bunga hias memang bukan jenis usaha baru di kalangan masyarakat. Hanya dengan membeli puluhan anak tanaman hias dengan harga miring, merawatnya dengan telaten, lalu tinggal menunggunya selama beberapa bulan atau bahkan beberapa tahun bagi jenis tanaman tertentu, harganya bisa melonjak menjadi berpuluh kali lipat. Kemudian pebisnis tinggal meraup untung yang lumayan jumlahnya.

Di Kota Jambi, usaha ini mulai merambah ke sektor rumah tangga. Biasanya, untuk berbisnis bunga harus disediakan lahan kosong cukup luas. Namun di kota bisnis bunga tersebut dapat dilakukan di halaman atau pun di teras rumah saja.

Di Kota Jambi, bisnis bunga mulai dilirik kalangan ibu rumah tangga yang bekerja atau yang memiliki banyak koneksi. Biasanya mereka membeli puluhan bahkan ratusan jenis anak tanaman hias, lalu merawatnya dengan telaten.

Setelah mulai tumbuh besar, bunga tersebut didandani dengan pot yang menarik dan indah dipandang. Pasalnya, para pembeli bunga biasanya adalah juga kalangan ibu-ibu rumah tangga yang menyukai keindahan.

Berbagai jenis bunga, mulai dari jenis sederhana yang harga Jual Bunga hanya puluhan ribu, sampai pada jenis bunga elite yang harganya mencapai belasan juta, menjadi stok para pebisnis rumahan ini.

Jenis-jenis bunga yang biasanya menjadi stok para pebisnis rumahan ini terdiri atas dua jenis, bunga hias dengan harga tinggi dan bunga dengan harga miring. Meski hanya usaha sampingan yang berbentuk usaha rumahan, hasil yang didapatkan sangat lumayan bukan? Tinggal bagaimana keahlian pebisnis melakukan pemasarannya. Nah, mau coba-coba melakoni usaha ini? Siapa takut!

sinarharapan.co.id