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List Of Indonesian Inventions And Discoveries
This list of Indonesian inventions and discoveries details the indigenous arts and techniques, cultural inventions, scientific discoveries and contributions of the people of Indonesian archipelago — both ancient and modern state of Indonesia. As a developing nation, currently Indonesia suffers a shortage of scientific personnel and engineers. The lack of research and development, also hampers Indonesia's comparative competitiveness. Nevertheless, despite the shortcomings, its people and government continues their efforts to advance the nation's science and technology sectors. Among other things, by promoting innovation and technology through Indonesia Science Day. Since ancient times, native Indonesians has accumulated knowledge and developed technology stemmed from necessities; from naval navigation knowledge, traditional shipbuilding technology, textile techniques, food processing to vernacular house building. Notable examples include jong, pinisi, perahu, Borobudur ship ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempeh 003
Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, ''Rhizopus oligosporus'' or ''Rhizopus oryzae'', is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Etymology The term ''tempe'' is thought to be derived from the Old Javanese , a whitish food made of fried batter made from sago or rice flour which resembles ''rempeyek''. The histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinisi
Literally, the word pinisi refers to a type of rigging (the configuration of masts, sails and ropes (‘lines’)) of Indonesian sailing vessels. A pinisi carries seven to eight sails on two masts, arranged like a gaff-ketch with what is called 'standing gaffs' — i.e., unlike most Western ships using such a rig, the two main sails are not opened by raising the spars they are attached to, but the sails are 'pulled out' like curtains along the gaffs which are fixed at around the centre of the masts. As is the case with many Indonesia sailing craft, the word 'pinisi' thus names only a type of rig, and does not describe the shape of the hull of a vessel that uses such sails. Pinisi-rigged ships were mainly built by the Konjo-speaking people of Ara, a village in the district of Bontobahari, Bulukumba regency, South Sulawesi, and widely used by Buginese and Makassarese seafarers as a cargo vessel. In the years before the eventual disappearance of wind-powered transport in course o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dance In Indonesia
Dance in Indonesia ( id, Tarian Indonesia) reflects the country's diversity of ethnicities and cultures. There are more than 1,300 ethnic groups in Indonesia. Austronesian roots and Melanesian tribal forms are visible, and influences ranging from neighboring Asian and even western styles through colonization. Each ethnic group has its own dances: there are more than 3,000 original dance forms in Indonesia. The old traditions of dance and drama are being preserved in the many dance schools which flourish not only in the courts but also in the modern, government-run or supervised art academies. For classification purposes, the dances of Indonesia can be divided according to several aspects. In the historical aspect it can be divided into three eras; the prehistoric-tribal era, the Hindu-Buddhist era, and the era of Islam. According to its patrons, it can be divided into two genres; court dance and folk dance. In its tradition, Indonesian dances can be divided into two types; tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapai
''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called ''tapai''). ''Tapai'' is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including ''Aspergillus oryzae'', '' Rhizopus oryzae'', '' Amylomyces rouxii'' or ''Mucor'' species, and yeasts including ''Saccharomyces cerevisiae'', and ''Saccharomycopsis fibuliger'', '' Endomycopsis burtonii'' and others, along with bacteria. Etymology ''Tapai'' is derived from Prot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brem
Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali. Brem first appeared in Java around the year 1000, based on investigations regarding old Javanese inscriptions and literature. Brem as a beverage is consumed and holds important use in certain temple ceremonies of called Tetabuhan, as an offering beverage for ''Buto Kala'' (lit. Kala the Giant) in order to evoke harmony. Brem can be ei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuak
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia and Micronesia. Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold. Tapping The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. An alternative method is the felling of the entire tree. Where this is practised, a fire is sometimes lit at the cut end to facilitate the co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oncom
Oncom ( Aksara Sunda: ; IPA: ) is one of the traditional staple foods of West Java ( Sundanese) cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. Usually oncom is made from the by-products from the production of other foods: soy pulp remains from making tofu, peanut press cake remains after the oil has been pressed out, cassava tailings when extracting the starch ( ''pati singkong''), coconut press cake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production. Red oncom has been found to reduce the cholesterol levels of rats. Black oncom is made by using ''Rhizopus oligosporus'' while red oncom is made by using '' Neurospora intermedia'' var. ''oncomensis''. It is the only human food produced from ''Neurospora''. Toxicity In the production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempeh
Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopus oryzae'', is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Etymology The term ''tempe'' is thought to be derived from the Old Javanese , a whitish food made of fried batter made from sago or rice flour which resembles ''rempeyek'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Songket
''Songket'' is a '' Tenun'' fabric that belongs to the brocade family of textiles of Brunei, Indonesia, Malaysia and Singapore. It is hand-woven in silk or cotton, and intricately patterned with gold or silver threads. It is hand-woven in silk or cotton, and intricately patterned with gold or silver threads. The metallic threads stand out against the background cloth to create a shimmering effect. In the weaving process the metallic threads are inserted in between the silk or cotton weft (latitudinal) threads in a technique called supplementary weft weaving technique. Songket is often associated with the Srivijaya Empire as the origin of the songket tradition, several types of popular Songket can not be separated from locations that were once under Srivijaya rule, one of the dominant locations which is also believed to be the capital of the Srivijaya Empire in the past, namely Palembang, which located in South Sumatra, Indonesia. Besides Palembang, several areas in Sumat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikat
''Ikat'' (in Indonesian languages means "bind") is a dyeing technique originating from Indonesia used to pattern textiles that employs resist dyeing on the yarns prior to dyeing and weaving the fabric. In ''ikat'', the resist is formed by binding individual yarns or bundles of yarns with a tight wrapping applied in the desired pattern. The yarns are then dyed. The bindings may then be altered to create a new pattern and the yarns dyed again with another colour. This process may be repeated multiple times to produce elaborate, multicolored patterns. When the dyeing is finished all the bindings are removed and the yarns are woven into cloth. In other resist-dyeing techniques such as tie-dye and '' batik'' the resist is applied to the woven cloth, whereas in ikat the resist is applied to the yarns before they are woven into cloth. Because the surface design is created in the yarns rather than on the finished cloth, in ikat both fabric faces are patterned. A characteristic of ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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