Results for proses pembuatan wayang kulit translation from Indonesian to English

di malam hari di kampung saya di adakan kesenian wayang kulit, atau di sebut juga dengan malam puncak. saya pulang sekitar jam 21.00 malam
at night in my village there is a shadow puppet art, or also called the peak night. i came home around 9:00 p.m

analisis dilakukan pada system yang berjalan saat ini, selanjutnya berdasarkan hasil analisa yang dituangkan kedalam perancangan proses pembuatan game dengan melakukan wawancara langsung ke user yang membutuhkan untuk mendukung dalam memenuhi user requirement yang diminta
the purpose of this educational game design is to help teachers in fostering the spirit of learning all the students with different learning process that is playing while learning, this game is made especially for elementary school students class 1. the design of this game using the method of life cycle development system with the stages of planning, analysis , design, implementation, deployment

contohnya, jika memang wayang kulit salah satu budaya yang kita miliki mengapa harus malu untuk menontonnya? jika memang batik itu juga bagian dari budaya kita, kenapa merasa malu memakainya? seharusnya, kita bangga akan budaya kita sendiri. karena bangsa lain pun iri terhadap apa yang kita miliki.
for example, if wayang kulit is one of the cultures that we have, why should we be ashamed to watch it? if batik is also part of our culture, why feel ashamed to wear it? we should be proud of our own culture. because other nations are jealous of what we have.

c/umumnya kefir dibuat dari susu segar asal hewani. namun, kebutuhan susu segar menjadi kendala dalam proses pembuatannya. oleh sebab itu pada penelitian ini kefir dibuat dari susu cair komersial. penggunaan susu cair komersial memerlukan kajian lama fermentasi agar diketahui karakteristik produk akhir kefir. penelitian ini bertujuan untuk mengetahui karakteristik mikrobiologis berupa total bal serta karakteristik fisik (viskositas) dan kimiawi (kandungan alkohol, kandungan asam laktat, dan nila
c/generally kefir is made from fresh milk of animal origin. however, the need for fresh milk is an obstacle in the process of making it. therefore, in this study kefir was made from commercial liquid milk. the use of commercial liquid milk requires a long fermentation time in order to know the characteristics of the final product of kefir. this study aims to determine the microbiological characteristics in the form of total lab as well as physical (viscosity) and chemical characteristics (alcohol content, lactic acid content, and tilapia