Showing 2 articles found for "Toba"

Negotiating Tradition: Hidden Resistance of Batak Toba Women to Marpariban Arranged Matchmaking

Yani Elia Rosa, Sulian Ekomila, Annisa Carolin Br Sebayang, Puspitawati Puspitawati
Abstract: The purpose of this article is to investigate the methods by which Batak Toba women in Habeahan Naburahan Village, Samosir Regency, resist the concealed practice of marpariban matchmaking. As part of the Batak Toba kinship… ip structure, Marpariban matching is a traditional practice that places women in a position where they are unable to select their life partners. A form of resistance that is not overtly articulated has emerged as a result of this. Information was gathered using descriptive qualitative methods such as in-depth interviews, documentation, and observation. Relevant data and information are provided by informants who are Batak Toba women in the village of Habeahan Naburahan who have firsthand experience with the Marpariban matchmaking practice and family members who participate in the customary matchmaking procedure. The findings and analysis revealed that the Batak Toba women in this hamlet oppose this matchmaking practice through covert resistance. Some of these behaviors are putting off arranged marriages for school or work reasons, using religious legitimacy as a reason to say no without directly confronting the person, formally accepting arranged marriages with a passive attitude and little emotional involvement, and not talking openly about marriage plans. James C. Scott's theory of resistance says that these activities show that there is concealed resistance, or a sort of resistance that happens while people follow the rules. This suggests that Batak Toba women tend to use subtle opposition as a tactic to preserve their independence inside the patriarchal system rather than openly rejecting the Marpariban norm

Pengaruh Lactobacillus sp. Dan Streptococcus sp. Dalam Pembuatan Yogurt

Reny Guspratiwi
Abstract: Yoghurt merupakan produk fermentasi dari susu yang berbentuk semi solid. Proses fermentasi susu menjadi yogurt membutuhkan bantuan mikroorganisme, yaitu bakteri asam laktat. Penelitian ini menggunakan biakan murni Lactobacillus… acillus sp., Steptococcus sp., dan campuran keduanya. Tujuan penelitian ini yaitu untuk mengetahui perbandingan yogurt yang dihasilkan oleh masing-masing biakan murni dan campuran kedua bakteri tersebut. Hasil pengamatan menunjukkan yogurt dari Streptococcus tidak terlalu kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa asam dan tidak enak, berbau seperti yogurt, tidak terdapat endapan, dan pH 5. Yogurt yang dihasilkan dari Lactobacillus, yakni yogurt tidak kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa seperti susu basi dan tidak enak, berbau asam menyengat, terdapat endapan, dan pH 5. Yogurt dengan mikroorganisme campuran didapat yogurt yang cukup kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa lebih asam dari yogurt Streptococcus namun lebih enak, berbau agak asam, tidak terdapat endapan, serta pH 5   Kata Kunci : Yogurt, Fermentasi, Lactobacillus sp., Streptococcus sp.