Langsung ke konten utama

BUNAKEN ISLAND

 

Bunaken National Park extends over an area of 890.65 km2 of which only 3% is terrestrial, including Bunaken Island, as well as the islands of Manado Tua, Mantehage, Nain and Siladen.

The waters of Bunaken National Marine Park are up to 1,566 m deep in Manado Bay, with temperatures ranging between 27 and 29 °C. It has a high diversity of - corals, fish, echinoderms or sponges. Notably, 7 of the 8 species of giant clams that occur in the world, occur in Bunaken. It also claims to have seven times more genera of coral than Hawaii,and has more than 70% of all the known fish species of the Indo-Western Pacific.

Oceanic currents may explain, in part, why Bunaken National Marine Park has such a high level of biodiversity. Northeasterly currents generally sweep through the park but abundant counter currents and gyros related to lunar cycles are believed to be a trap for free swimming larvae. This is particularly true on the south side of the crescent-shaped Bunaken Island, lying in the heart of the park. A snorkeler or diver in the vicinity of Lekuan or Fukui may spot over 33 species of butterfly fish and numerous types of groupers, damsels, wrasses and gobies. The gobies, smallish fish with bulging eyes and modified fins that allow them to attach to hard surfaces, are the most diverse but least known group of fish in the park. ( Source : https://en.m.wikipedia.org/wiki/Bunaken , https://www.google.com/amp/s/www.idntimes.com/travel/destination/amp/brahm-1/5-titik-diving-dan-snorkeling-di-bunaken-c1c2 )

 


Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

NASI TUMPENG

  Tumpeng (Aksara Jawa: ꦠꦸꦩ꧀ꦥꦼꦁ ; Aksara Bali: ᬢᬸᬫ᭄ᬧᭂᬂ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the slamatan ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric). The rice cone is erected in the tampah (rounded woven bamboo container), covered with a banana leaf, and surrounded by assorted Indonesian dishes. In 2013, the Indonesian Ministry of Tourism and Creative Economy promoted tumpeng as one of 30 Indonesian culinary icons and gave it the status of official national dish of Indonesia in 2014, describing it as "the dish that binds the diversity of Indonesian various culinary traditions.   History and Tradition of Tumpeng People in Java, Bali and Madura usually make tumpeng to celebrate important events...
Posting Komentar
Baca selengkapnya

INFORMAL EDUCATION

  Informal Education Informal education may be a parent teaching a child how to prepare a meal or ride a bicycle. People can also get an informal education by reading many books from a library or educational websites.Informal education is when you are not studying in a school and do not use any particular learning method. In this type of education, conscious efforts are not involved. It is neither pre-planned nor deliberate. It may be learned at some marketplace, hotel or at home. Unlike formal education, informal education is not imparted by an institution such as school or college. Informal education is not given according to any fixed timetable. There is no set curriculum required. Informal education consists of experiences and actually living in the family or community.   Examples of Informal Education : ·          Teaching the child some basics such as numeric characters. ·          Som...
Posting Komentar
Baca selengkapnya

SATE PADANG

  Sate padang, more commonly referred to as Padang satay is a speciality satay from Minangkabau cuisine, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, many Sate Padang use not only beef but also chicken, goat, lamb and mutton.Also in Medan, fried shallot is served on top of sate padang, and lontong as the side. There are three types of sate padang, which are sate padang, sate padang panjang and sate pariaman. The three types are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Since the sauces are made differently, the taste of both sate differ. Sate Padang has a flavor blended from the other two. Fresh beef is boiled twice in a large drum filled with water to make the meat soft ...
Posting Komentar
Baca selengkapnya