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Japanese breakfast ( Annisa & Fauzio )

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NATTO   X5 : 1. Annisa (06)         2. Fauzio (14) A. HISTORY Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.   There are no definite records on how natto originally became part of the Japanese cuisine. The fermentation process that turns steamed or boiled soy beans into natto is caused by a bacteria named Bacillus subtilis natto, known in Japanese as natto-kin. One of the favored habitats of natto-kin is rice straw. Rice straw was available in abundance in Japan in ancient times. In the Nara and Heian periods, more than a 1,000 years ago, it became fashionable to wrap food in rice straw for transportation. Food wrapped in rice straw also became a f...
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Exposition Text 2 : Fauzio Rajwaa R. (14)

 • Introduction: The Leadership Training for Basic Student (LdKS) at the Military Education Center is a crucial program, aimed at nurturing leadership skills among students. This discussion explores three key facets that underscore the program's importance. • Argument 1: LdKS offers a comprehensive curriculum, developing vital leadership skills, from effective communication to decision-making under pressure. Participants emerge as well-rounded individuals ready to tackle diverse challenges. • Argument 2: Guidance from army generals enriches the program, infusing real-world insights. Their mentorship not only boosts credibility but also instills a leadership paradigm rooted in discipline, strategic thinking, and teamwork. • Argument 3: LdKS emphasizes disciplinary values, molding individuals with a strong foundation for ethical leadership. The integration of discipline becomes a cornerstone for navigating challenges with integrity and responsibility. • Conclusion: In conclusion, LdK...
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17 Goals : Safe Drinking Water Sanitation and Hygine. Fauzio (14)

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  In 2022, 2.2 billion people lack water that is safe to drink, 3.5 billion people lack clean water and 2.2 billion people lack facilities to clean their hands. And to achieve the target in 2030, the rate of progress must be accelerated to: 6 times for safe drinking water, 5 times for sanitation, And 3 times for hygiene. In 2020 there will be 2.4 billion people living in countries experiencing water stress due to a lack of clean, hygienic and safe water to drink. that's why we have to achieve our goal by 2030 so that no more countries are affected by water stress and get enough clean and safe water. Since 1970, 81% of inland wetland species and 36% of coastal and marine species have declined. 25% of wetland species are threatened with extinction, including water birds, freshwater dependent mammals, marine turtles, and coral reef- building species.
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