Kamis, 16 Februari 2012

Silent Spring, Mari Peduli Lingkungan

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Silent Spring, Mari peduli lingkunganPertama sekali saya mendengar dua kata ini, makna yang muncul di benak saya adalah sebuah sejarah, seperti Holocaust ataupun sejarah mengerikan lainnya. Namun, setelah mencari-cari di dunia yang tak pernah nyata ini, saya menemukan makna dari “silent spring” ini. Judul sebuah buku, itulah makna dari dua kata ini.

Rachel Carson, adalah si penulis buku ini. Pada tahun 1962 buku ini dipublikasikan. Tujuan beliau mempublikasikan buku ini adalah untuk membangkitkan kesadaran publik akan bahaya “Pestisida” terhadap suatu ekosistem, terlebih lagi, pada saat itu penggunaan pestisida sedang digalakkan dan akan segera dilegalkan. Pada saat ini, buku ini menjadi referensi utama dalam hal sejarah pengendalian hama (Integrated Pest Management) pada bidang pertanian dan bidang kimia.

Judul buku yang berarti kesunyian musim semi ini, mengisahkan bagaimana suatu ekosistem di musim semi yang semula cerah ceria penuh dengan suara burung berkicau dan organisme hidup tiba-tiba terusik oleh kehadiran pestisida yang digunakan secara berlebihan, terutama di bidang pertanian, yang mengakibatkan terbunuhnya berbagai jenis organisme hidup, dan megancam kehidupan manusia. Buku ini disusun dalam bentuk tulisan ilmiah yang dipadu dengan bahasa sehari-hari, dan mengemukakan fakta-fakta bagaimana pestisida mengalami akumulasi di dalam rantai makanan hingga akhirnya terakumulasi pada manusia sebagai konsumen puncak pada rantai makanan (food chain).

Nah, sekarang Siapakah Rachel Carson itu sendiri? Perempuan yang bernama lengkap Rachel Louise Carson ini, dilahirkan pada tanggal 27 Mei 1907, di Springdale Pennsylvania, Amerika Serikat. Sejak kecil Rachel Carson telah ditanamkan rasa cinta lingkungan oleh ibunya, sehingga beliau akhirnya memilih biologi kelautan sebagai bidang pendidikannya di Pennsylvania College for Women (kini menjadi Chatam College). Beliau kemudian meraih gelar MA pada tahun 1932 dari John Hopkins University di bidang zoology.

Awal karir bekerjanya dihabiskan sebagai peneliti dan editor di Biro Perikanan Amerika Serikat. Berbagai tulisan dan artikel tentang konservasi sumber daya alam telah dihasilkannya sejak tahun 1936, beberapa di antaranya berisikan tentang pendidikan kecintaan kepada lingkungan dalam bahasa-bahasa puitis dan ilmiah populer.

Tidak banyak prestasi luar biasa yang dihasilkannya selama menjadi seorang peneliti biologi kelautan dan penulis, selain beliau pernah menjadi Pimpinan Editor U.S. Fish and Wildlife Service dan mendapat penghargaan atas studi kelautan yang dibukukan pada “The Sea Around Us” (1952) dan “The Edge of the Sea” (1955). Kepeduliannya terhadap lingkungan membuat beliau merasa terusik atas pertumbuhan penggunaan pestisida sintetis pasca perang dunia kedua. Pada akhirnya beliau mempublikasikan hasil penelitiannya tentang bahaya pestisida terhadap ekosistem melalui “Silent Spring” (1962).

Kehadiran buku ini menimbulkan kontroversi di Amerika Serikat. Berbagai media massa memberitakan tentang buku tersebut, sementara di sisi lain berbagai tekanan diterimanya terutama dari kalangan industri kimia agar beliau bersedia menarik kembali buku tersebut. Sampai akhirnya Kongres Amerika Serikat mengundang Rachel dalam acara dengar pendapat dan mendengarkan kesaksian langsung dari beliau mengenai isu bahaya pestisida tersebut bagi ekosistem, tepat sebelum rapat kongres pada tahun 1963. Dari hasil kesaksian inilah akhirnya dibentuk undang-undang nasional perlindungan lingkungan di Amerika Serikat (NEPA-National Environmental Protection Act) pada tahun 1969.

Rachel Carson akhirnya meninggal akibat penyakit kanker payudara yang dideritanya pada tahun 1964, atau setahun setelah beliau memberikan kesaksian di depan Kongres Amerika Serikat. Beliau memang tidak sempat melihat tindak lanjut kesaksiannya di depan Kongres Amerika Serikat, namun kita bisa melihat bagaimana beliau memperingatkan dunia akan bahaya pestisida melalui kisah sejarah berkembangnya Integrated Pest Management di berbagai textbook di berbagai belahan dunia. Bahkan pada tahun 2002 yang lalu, dalam 40th Anniversary of Rachel Carson’s Silent Spring, buku tersebut dicetak ulang dalam kemasan baru dengan ditambahkan oleh kata sambutan dari Presiden Amerika Serikat.

Berkat buku ini juga, banyak kelompok-kelompok peduli lingkungan terbentuk, yang selalu ada untuk menentang mereka yang ingin meraup harta tanpa peduli keadaan lingkungan. Nah, bagaimana dengan kamu?? Apakah lingkungan atau ekosistem yang seimbang tidak berarti apa-apa bagimu???


Android Ice Cream Sandwich 3.0 Skin Pack for Windows 7

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Bagi kamu yang belum mengetahui apa itu Android Ice Cream Sandwich, maka saya akan menampilkan cuplikan tentang Os ini dari situs resminya:

Android 4.0 (Ice Cream Sandwich) is the latest version of the Android platform for phones, tablets, and more. It builds on the things people love most about Android — easy multitasking, rich notifications, customizable home screens, resizable widgets, and deep interactivity — and adds powerful new ways of communicating and sharing.

Dari cuplikan di atas, kamu sudah tahu bukan, jika “Ice Cream Sandwich” itu hanya sebuah codename untuk Android Versi 4.0. Nah, sekaramg kita berbicara tentang Android Ice Cream Sandwich Skin Pack 3.0. Skin Pack buatan Hameddanger ini sudah memasuki versi ke tiga, yang sebelumnya adalah Android Skin Pack 1.0 dan Android Skin Pack 2.0. Pada versi ketiga ini, tampilannya agak mirip dengan versi 1.0, namun warna hijau yang ada pada versi 1.0 sudah menjadi warna biru. Berikut tampilannya:

 

Tampilan Android Ice Cream Sandwich Skin Pack 1.0 for Windows 7

Android Ice Cream Sandwich 3.0 for Windows 7

 

Khusus untuk pengguna Windows 7 Starter dan Home Basic, baca cara Instalnya di link bawah ini:

|Cara Instal Skin Pack pada Windows 7 Starter dan Home Basic|

 

Nah, bagi kamu yang tertarik untuk menggunakan Skin Pack ini, silahkan download..

Download Android Ice Cream Sandwich Skin Pack 3.0 for Windows 7 (32-bit)

Download Android Ice Cream Sandwich Skin Pack 3.0 for Windows 7 (64-bit)


Rabu, 15 Februari 2012

Important Bacterial Groups in Food

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Important Bacterial groups in FoodOn the past occasion, I have made an article about Important Mold and Yeast Genera in Food and Important Viruses and Bacterial Genera in Food. And now, let's continue to Important Bacterial groups in Food. Among the microorganisms found in foods, bacteria constitute major important groups. This is not only because many different species can be present in foods, but also because of their rapid growth rate, ability to utilize food nutrients, and ability to grow under a wide range of temperatures, aerobiosis, pH, and water activity, as well as to better survive adverse situations, such as survival of spores at high temperature. For convenience, bacteria important in foods have been arbitrarily divided into several groups on the basis of similarities in certain characteristics. This grouping does not have any taxonomic significance. Some of these groups and their importance in foods are listed below.

 

A. Lactic Acid Bacteria

They are bacteria that produce relatively large quantities of lactic acid from carbohydrates. Species mainly from genera Lactococcus, Leuconostoc, Pediococcus, Lactobacillus, and Streptococcus thermophilus are included in this group.

 

B. Acetic Acid Bacteria

They are bacteria that produce acetic acid, such as Acetobacter aceti.

 

C. Propionic Acid Bacteria

They are bacteria that produce propionic acid and are used in dairy fermentation. Species such as Propionibacterium freudenreichii are included in this group.

D. Butyric Acid Bacteria

They are bacteria that produce butyric acid in relatively large amounts. Some Clostridium spp. such as Clostridium butyricum are included in this group.

 

E. Proteolytic Bacteria

They are bacteria that can hydrolyze proteins because they produce extracellular proteinases. Species in genera Micrococcus, Staphylococcus, Bacillus, Clostridium, Pseudomonas, Alteromonas, Flavobacterium, Alcaligenes, some in Enterobacteriaceae, and Brevibacterium are included in this group.

 

F. Lipolytic Bacteria

They are bacteria that are able to hydrolyze triglycerides because they produce extracellular lipases. Species in genera Micrococcus, Staphylococcus, Pseudomonas, Alteromonas, and Flavobacterium are included in this group.

 

G. Saccharolytic Bacteria

They are bacteria that are able to hydrolyze complex carbohydrates. Species in genera Bacillus, Clostridium, Aeromonas, Pseudomonas, and Enterobacter are included in this group.

H. Thermophilic Bacteria

They are bacteria that are able to grow at 50oC and above. Species from genera Bacillus, Clostridium, Pediococcus, Streptococcus, and Lactobacillus are included in this group.

 

I. Psychrotrophic Bacteria

They are bacteria that are able to grow at refrigerated temperature (5oC). Some species from Pseudomonas, Alteromonas, Alcaligenes, Flavobacterium, Serratia, Bacillus, Clostridium, Lactobacillus, Leuconostoc, Carnobacterium, Brochothrix, Listeria, Yersinia, and Aeromonas are included in this group.

 

J. Thermoduric Bacteria

They are bacteria that are able to survive pasteurization temperature treatment. Some species from Micrococcus, Enterococcus, Lactobacillus, Pediococcus, Bacillus (spores), and Clostridium (spores) are included in this group.

 

K. Halotolerant Bacteria

They are bacteria that are able to survive high salt concentrations (u10%). Some species from Bacillus, Micrococcus, Staphylococcus, Pediococcus, Vibrio, and Corynebacterium are included in this group.

L. Aciduric Bacteria

They are bacteria that are able to survive at low pH (<4.0). Some species from Lactobacillus, Pediococcus, Lactococcus, Enterococcus, and Streptococcus are included in this group.

 

M. Osmophilic Bacteria

They are bacteria that can grow at a relatively higher osmotic environment than that needed for other bacteria. Some species from genera Staphylococcus, Leuconostoc, and Lactobacillus are included in this group. They are much less osmophilic than yeasts and molds.

 

N. Gas-Producing Bacteria

They are bacteria that produce gas (CO2, H2, H2S) during metabolism of nutrients. Species from genera Leuconostoc, Lactobacillus, Propionibacterium, Escherichia, Enterobacter, Clostridium, and Desulfotomaculum are included in this group.

 

O. Slime Producers

They are bacteria that produce slime because they synthesise polysaccharides. Some species or strains from Xanthomonas, Leuconostoc, Alcaligenes, Enterobacter, Lac- tococcus, and Lactobacillus are included in this group.

 

P. Spore Formers

They are bacteria having the ability to produce spores. Species from Bacillus, Clostridium, and Desulfotomaculum are included in this group. They are further divided into aerobic sporeformers, anaerobic sporeformers, flat sour sporeformers, thermophilic sporeformers, and sulfide-producing sporeformers.

 

Q. Aerobes

They are bacteria that require oxygen for growth and multiplication. Species from Pseudomonas, Bacillus, and Flavobacterium are included in this group.

 

R. Anaerobes

They are bacteria that cannot grow in the presence of oxygen. Species from Clostridium are included in this group.

 

S. Facultative Anaerobes

They are bacteria that are able to grow in both the presence and absence of oxygen. Lactobacillus, Pediococcus, Leuconostoc, enteric pathogens, and some species of Bacillus, Serratia, and coliforms are included in this group.

 

T. Coliforms

Species from Escherichia, Enterobacter, Citrobacter, and Klebsiella are included in this group. They are used as an index of sanitation.

 

U. Fecal Coliforms

Mainly Escherichia coli is included in this group. They are also used as an index of sanitation.

 

V. Enteric Pathogens

Pathogenic Salmonella, Shigella, Campylobacter, Yersinia, Escherichia, Vibrio, List- eria, hepatitis A, and others that can cause gastrointestinal infection are included in this group.

Because of the importance of these bacterial groups in food, many laboratory methods are designed to detect a specific group instead of a specific genus or species. Similarly, control methods are sometimes designed to destroy or prevent growth of a specific group.

Ok, that's all. The Series of important microbes on the food is finished. Thank you for reading. Hope it helps your work.


Selasa, 14 Februari 2012

Metro Xbox Skin Pack 2.0 for Windows 7

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Seperti yang telah kita ketahui, Metro merupakan bahasa design dari Microsoft yang dikhususkan untuk tampilan Windows Phone. Nah, bagaimana jika tampilan Metro ini digabung dengan tampilan Xbox 360. Berikut ini adalah tampilan Metro Xbox Skin Pack 2.0 dari Hameddanger..

Tampilan Metro Xbox Skin Pack 2.0

Metro Xbox Skin  Pack 2.0

(Klik pada gambar untuk memperbesar)

 

Dari tampilan ini, dapat kita lihat bahwa Metro Xbox skin pack ini seperti gabungan antara Metro Skin pack Green dan Xbox 360 Skin Pack.

Berikut adalah pembaruan (update) yang tersedia dalam Skin pack ini:

  • Pengubahan warna Background
  • Icon terbaru
  • Patcher 1.5.0.22
  • dan lain-lain

Skin Pack ini dapat digunakan untuk semua jenis Windows 7, khusus Windows 7 Starter dan Home Basic, baca petunjuk berikut:

|Cara Instal Skin Pack pada Windows 7 Starter dan Home Basic|

Klik link berikut untuk mendownload:

Download Xbox Skin Pack 2.0 for Windows 7 (32-bit)

Download Xbox Skin Pack 2.0 for Windows 7 (64-bit)


Sabtu, 11 Februari 2012

General Method of Fermented Food Production

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In earlier articles, I've talked about microbial of fermented foods, now, on this opportunity, I will continue to general method of fermented food production. The production of a fermented product has two related, yet separate, aspects, one involving the importance of metabolic activities of microorganisms during fermentation and storage of the product and the other the parameters used during processing and storage of the product. In this article, the microbiological aspects are presented. Processing aspects are generally taught in a food-processing course and are thus covered only in brief here.

Fermentation involves exposing the raw or starting food materials to conditions that favor growth and metabolism of specific and desirable microorganisms. As the desirable microorganisms grow, they utilize some nutrients and produce some end products. These end products, along with the unmetabolized components of the starting materials, constitute the fermented foods having desirable acceptance qualities, many of which are attributed to the metabolic end products.

General method of fermented food production - tofu flow process

(click on image to enlarge)

A. Raw (or Starting) Materials

A large number of raw materials from plant and animal sources are used to produce fermented foods. These include milk (from cows, buffalo, sheep, goats, and mares), meat (beef, pork, lamb, goat, and fowl), fish (many types), eggs (chicken and duck), vegetables and vegetable juices, many fruits and fruit juices, cereal grains, tubers, lentils, beans, and seeds. Some are used in combination.

 

B. Microorganisms Used

Many desirable species and strains of bacteria, yeasts, and molds are associated with fermentation of foods. Depending on a product, fermentation may be achieved by a single predominating species and strain. However, in most fermentations, a mixed population of several bacterial species and strains, or even bacteria and yeasts or bacteria and molds, is involved. When a fermentation process involves a mixed population, the members should not be antagonistic toward one another; rather, they should preferably be synergistic. Maximum growth of a desirable microorganism and optimum fermentation rate are dependent on environmental parameters such as nutrients, temperature of incubation, oxidation–reduction potential, and pH. In the fermentation process, if the different species in a mixed population need different environmental conditions (e.g., temperature of growth), a compromise is made to facilitate growth of all the species at a moderate rate. Depending on a raw or starting material and a specific need, carbohydrates (dextrose in meat fermentation), salts, citrate, and other nutrients are supplemented. In some natural fermentations, several species may be involved for the final desirable characteristics of the product. How- ever, instead of growing at the same time, they appear in sequence, with the consequence that a particular species predominates at a certain stage during fermentation. But analyzing the final product to isolate the species involved in fermentation of such a food does not give the right picture. Instead, samples should be analyzed at intervals to determine predominant types at different times and to know the sequences in their appearance. Finally, some minor flora (secondary flora) can be present in a very low level in a raw material and the final product and might not be detected during regular analysis. However, they may have important contributions for the desirable characteristics, particularly some unique aroma, of the product.

 

C. Fermentation Process

Foods can be fermented in three different ways, based on the sources of the desirable microorganisms: natural fermentation, back slopping, and controlled fermentation.

1. Natural Fermentation

Many raw materials used in fermentation (usually not heat treated) contain both desirable and associated microorganisms. The conditions of incubation are set to favor rapid growth of the desirable types and no or slow growth of the associated (many are undesirable) types. A product produced by natural fermentation can have some desirable aroma resulting from the metabolism of the associated flora. How- ever, because the natural microbial flora in the raw materials may not always be the same, it is difficult to produce a product with consistent characteristics over a long period of time. Also, chances of product failure because of growth of undesirable flora and foodborne diseases by the pathogens are high.

2. Back Slopping

In this method, some products from a successful fermentation are added to the starting materials, and conditions are set to facilitate the growth of the microorganisms coming from the previous product. This is still practiced in the production of many ethnic products in small volumes. Retention of product characteristics over a long period may be difficult because of changes in microbial types. Chances of product failure and foodborne diseases are also high.

3. Controlled Fermentation

The starting materials (may be heat treated) are inoculated with a high population (106 cells/ml or more) of a pure culture of single or mixed strains or species of microorganisms (starter culture). Incubation conditions are set for the optimum growth of the starter cultures. Large volumes of products can be produced with consistent and predictable characteristics each day. Generally, there is less chance of product failure and foodborne diseases. However, there may be no growth of desirable secondary flora. As a result, a product may not have some delicate flavor characteristics.

As indicated before, worldwide there are more than 3500 types of fermented foods. Different methods have been used to arrange them in several major groups. One such method divides fermented foods in nine groups and is presented below.

Food Groups

Examples

Dairy products

Cheeses, yogurt, buttermilk, sour cream, dahi, kumiss, kefir, acidophilus milk

Meat products Salami, pepperoni, chorizo, Thüringer, sausage, pickled meat, nahm
Cereal products Breads, pancake, crackers, pizza, nun, idli, dosa, sour rice, miso
Fruits and vegetable products Pickled fruits, pickled vegetables, olives, sauerkraut, kimchi, achar
Legume products Tofu, fermented soymilk, tempe, soy sauce, koji, mizo, natto, papadam
Fish products

Bagoong, fish sauces, pickled fish, tarama, paak, mamoni, izushi

Beverages Beer, wine, distilled spirits, coffee, cocoa, tea
Starch crop products Fermented products from potato, cassava, sweet potato, bananas, plantains, etc.
Miscellaneous products Fermented eggs, ghee (from fermented cream), vinegar, red palm oil, bongkrek, dage

 

As it is beyond the scope of this textbook to describe even a few from each group, microbiological criteria of only several fermented dairy, meat, and vegetable products are briefly discussed here to understand the methods involved in controlled and natural fermentation. For more detailed information, books on fermentation of different food groups can be consulted, some of which have been used as references in this chapter.


Jumat, 10 Februari 2012

8 Skin Pack for Windows XP and 7

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Windows 8 adalah nama kode untuk versi terbaru dari Microsoft Windows, serangkaian sistem operasi yang diproduksi oleh Microsoft untuk digunakan pada komputer pribadi, termasuk komputer rumah dan bisnis, laptop, netbook, tablet PC, server, dan PC pusat media. Sistem operasi ini menggunakan mikroprosesor ARM selain mikroprosesor x86 tradisional buatan Intel dan AMD. User Interface penggunanya diubah agar mampu digunakan pada peralatan layar sentuh selain mouse dan keyboard. Sehingga Windows 8 di desain untuk perangkat Tablet Sentuh.

Microsoft telah megeluarkan versi Developer Preview, untuk di coba oleh Developer di seluruh dunia dan di tampung komentar mereka uuntuk pembangunan windows 8 menjadi lebih baik [sumber wikipedia].

Windows 8 yang akan kita bahas kali ini adalah Windows 8 Skin Pack, suatu theme yang mampu mengubah tampilan Windows XP dan Windows 7 menjadi tampilan Windows 8. Windows 8 Skin Pack ini merupakan versi terbaru dari variant Windows 8 Skin Pack, buatan Hameddanger. Versi terbaru ini tersedia untuk Windows XP dan Windows 7. Untuk Windows XP, tersedia Windows 8 Skin Pack versi 6.0, dan untuk Windows 7 tersedia Windows 8 Skin Pack versi 11.0

Tampilan Windows 8 Skin Pack 6.0 for Windows XP

8 Skin Pack 6.0 for Windows XP

(klik pada gambar untuk memperbesar)

Update dari versi 5.0:

  • New login screen
  • New start screen
  • New lock screen
  • New start menu
  • New caption buttons
  • New explorer

 

Download Windows 8 Skin Pack 6.0 for Windows XP

 

Tampilan Windows 8 Skin Pack 11.0 for Windows 7

8 Skin Pack 11.0 x86 for Windows 7

(klik pada gambar untuk memperbesar)

Untuk pengguna Windows Starter dan Home Basic, baca disini:

|Cara merubah tampilan Windows Starter dan Home basic|

 

Update dari versi sebelumnya:

  • New login screen
  • New start screen
  • New widget
  • New lock screen
  • New boot screen
  • New explorer
  • New start button
  • New wallpaper
  • New brand
  • New logo
  • New style
  • New start menu

 

Download Windows 8 Skin Pack for Windows 7 (32-bit)

Download Windows 8 Skin Pack for Windows 7 (64-bit)


Rabu, 08 Februari 2012

Microbiology of Fermented Foods

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Microbial of fermented foods - tempeOn this occasion, we will discuss about Food Fermentation. Food fermentation involves a process in which raw materials are converted to fermented foods by the growth and metabolic activities of the desirable microorganisms. The microorganisms utilize some components present in the raw materials as substrates to generate energy and cellular components, to increase in population, and to produce many usable by-products (also called end products) that are excreted in the environment. The unused components of the raw materials and the microbial by-products (and sometimes microbial cells) together constitute fermented foods. The raw materials can be milk, meat, fish, vegetables, fruits, cereal grains, seeds, and beans, fermented individually or in combination. Worldwide, more than 3500 types of fermented foods are produced. Many ethnic types are produced and used in small localities by small groups of people. Many of the fermented foods consumed currently have been produced and consumed by humans for thousands of years. The old city civilizations, dating as far back as 3000 to 5000 B.C. in the Indus Valley, Mesopotamia, and Egypt, developed exceptional skills in the production of fermented foods from milk, fruits, cereal grains, and vegetables. And especially for Indonesian people, we have many fermented foods, just like Tahu (Tofu), Tempe (Soybean), Kecap (Soy Sauce), Bika Ambon, and for illegal food just like Tuak (Palm Wine).  The process not only produced new foods but also helped preserve the excess of raw materials both of plant and animal origins.

Tahu - tofu

The basic principles developed by these ancient civilizations are used even today to produce many types of fermented foods by a process known as natural fermentation. In this method, either the desirable microbial population naturally present in the raw materials or some products containing the desirable microbes from a previous fermentation (called back slopping), are added to the raw materials. Then the fermentation conditions are set so as to favor growth of the desirable types but pre or retard growth of undesirable types that could be present in the raw materials. In another type of fermentation, called controlled or pure culture fermentation, the microorganisms associated with fermentation of a food are first purified from the food, identified, and maintained in the laboratory. When required for the fermentation of a specific food, the microbial species associated with this fermentation are grown in large volume in the laboratory and then added to the raw materials in very high numbers. Then the fermentation conditions are set such that these microorganisms grow preferentially to produce a desired product. These microbial species, when used in controlled fermentation, are also referred to as starter cultures. Many of these microbial species are present in raw materials that are naturally fermented, along with other associated microorganisms, some of which may contribute to the desirable characteristics of the products.

Ok, that’s all, thanks for reading, I hope this simple article can open your mind about food fermentation.

Microbial of fermented food - tuak


Selasa, 07 Februari 2012

Windows 8 Start Screen Full 3.0 for Windows XP, Vista, and 7

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Windows 8 Start Screen Full 3.0 merupakan sebuah Transformation Pack yang mampu membuat tampilan Windows kamu menjadi 90% mirip dengan tampilan Windows 8. Dan menurut si pembuatnya, yaitu Dncube, Transformation pack ini ukurannya hanya 12MB dan tidak banyak menggunakan memori komputer kamu.

Tampilan dari Transformation Pack ini

windows 8 start panel full 3.0

(Klik pada gambar untuk memperbesar)

Transformation pack ini bekerja pada semua Windows, seperti Windows XP, Windows Vista, dan Windows 7.

Berikut Feature dari Transformation Pack ini:

  • Socialite Tile for Facebook.
  • Tweet@rama for Twitter.
  • News Tile.
  • Weather Tile.
  • Picstream Flickr Tile.
  • Gmail Tile.
  • Tile-tile lainnya, termasuk paintplay, inkpad, Piano, NearMe, Browser tile, Notespace Tile,
  • Bermacam-macam Shortcut yang dapat dikonfigurasikan.
  • Mopod Tile untuk memainkan music, Angry Birds Game, Fruit Ninja Game dan lain-lain.
  • Mudah dalam drag and drop, layaknya Touch and Drop di Windows 8 atau Windows Phone.

Nah, sebelum kamu meng-instalnya, bacalah file Read Me-nya terlebih dahulu. Hal ini sangat penting, karena banyak feature tertentu yang mungkin belum kamu ketahui. Namun, jika ada beberapa software yang membuat komputer kamu berat pada saat pertama dihidupkan, kamu bisa menonaktifkannya melalui “msconfig”.

Cara menonaktifkan Software Startup:

  • Tekan Windows (tombol keyboard dengan lambang bendera Windows) + R
  • Ketikkan “msconfig”, tanpa tanda petik.
  • Klik Enter atau OK
  • Baru pilih menu Startup
  • Hilangkan centang pada aplikasi yang menurut kamu tidak penting.
  • Aplly.
  • Pilih Restart untuk segera me-restart komputer kamu, atau pilih Exit Without Restart agar komputer kamu tidak perlu restart.
  • Selesai.

Dan sekarang, pada setiap komputer kamu hidup, softaware tersebut tidak akan aktif.

Ok, bagaimana??? Bagi kamu yang tertarik, silahkan download..

 

Download Windows 8 Start Screen Full 3.0 for Windows XP, Vista, dan 7


Senin, 06 Februari 2012

Metro Tile Skin Pack 1.0 for Windows 7

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Ingin mencoba tampilan Windows 7 yang baru???

Inilah saatnya.. Kini telah hadir Metro Tile Skin Pack 1.0 dari Hameddanger. Seperti yang telah kamu ketahui, Metro merupakan bahasa design terbaru dari Microsoft, dan dioptimalkan untuk Windows Phone. Sesuai dengan namanya, Metro, maka tampilan dari Skin Pack ini diwarnai dengan warna-warna yang smooth dan didominasi oleh bentuk kotak-kotak.

Tampilan Metro Tile Skin Pack 1.0 for Windows 7

Metro Tile Skin Pack 1.0 for Windows 7

 

Skin Pack ini mendukung Windows 7 , Windows 7 SP1 - [X86 (32Bit)]

Untuk Pengguna Windows Starter dan Home Basic, kamu harus baca dulu cara menggunakannya disini.

|Cara mengganti / merubah tampilan Windows 7 Starter Home Basic|

Selamat Mencoba!!

 

Download Metro Tile Skin Pack 1.0 for Windows 7 (32Bit)

Download Metro Tile Skin Pack 1.0 for Windows 7 (64Bit)


Cara Merubah Tampilan Windows Starter dan Home Basic

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Windows 7 Starter dan Home Basic memang sangat berbeda dari Windows 7 Profesional, apalagi 7 Ultimate. Nah, karena yang akan kita bahas mengenai tampilan dari Windows 7 tersebut, maka akan saya tampilkan perbedaan dukungan tampilan terhadap masing-masing Windows 7 tersebut.

Windows 7 Starter

  • Tidak ada Windows Aero Glass, atau tampilan transparant.
  • Wallpaper dan Visual Style tidak bisa diganti, sewaktu klik kanan di desktop, tidak ada pilihan Personalize.

Windows 7 Home Basic

  • Sudah ada dukungan Windows Aero Glass, namun tidak secara penuh.
  • Wallpaper dan Visual Style tidak bisa diganti, namun dapat digunakan software pihak ketiga, seperti Stardock My Color.

Windows 7 Home Premium

  • Sudah mendukung Windows Aero Glass.
  • Wallpaper dan Visual Style sudah bisa diganti.

Windows 7 Professional

  • Sudah mendukung Windows Aero Glass.
  • Wallpaper dan Visual Style sudah bisa diganti.

Windows 7 Enterprise

  • Sudah mendukung Windows Aero Glass.
  • Wallpaper dan Visual Style sudah bisa diganti.

Windows 7 Ultimate

  • Sudah mendukung Windows Aero Glass.
  • Wallpaper dan Visual Style sudah bisa diganti.

 

Nah, bagaimana??? Sudah tahu bukan, bagaimana masing-masing kelebihan dan kekurangannya. Namun sekarang, bagi kamu pengguna Windows 7 Starter dan Home Basic, jangan berkecil hati karena telah membeli Netbook dengan Pre-Installed Windows 7 Starter atau Home Basic, karena kamu bisa menggunakan tool ini untuk mengaktifkan Windows Aero Glass dan Patch system kamu, namanya adalah Aero Patch dari Mr. Dusha.

Tool ini mangaktifkan:

  • Aero Glass dan penggantian warna.
  • Theme pihak ketiga (3rd party Theme).
  • Peak, Shake dan Winflip 3D.
  • Support Full Themes

Ayo, pengguna Windows 7 Starter dan Home Basic, segera Download.

Download Aero Patch for Windows 7 Starter dan Home Basic

 

Note: untuk menambah wawasan kamu mengenai tool ini, kamu dapat membaca beberapa komentar dari para user yang telah mencoba tool ini, dan mengenai cara instal dan fiturnya, kamu dapat menonton video ini.

Silahkan berkomentar jika ada hal yang belum jelas.

Jika ada hal yang menurut kamu kurang jelas, silahkan bertanya. Selamat mencoba, semoga beruntung.


Minggu, 05 Februari 2012

Red Alienware Skin Pack 2.0 for Windows 7

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Red Alienware Skin Pack adalah versi terbaru dari variant Alienware Skin Pack. Pada versi terdahulu, yaitu Alienware Skin Pack 1.0, warna yang mendominasi adalah warna biru dan hitam. Nah, pada versi terbaru ini, warna yang mendominasi adalah merah dan hitam; sesuai namanya.

 

Tampilan Red Alienware Skin Pack for Windows 7

Red Alienware Skin Pack 2.0 for Windows 7

(Klik pada gambar untuk memperbesar gambar)

 

Updated dari versi sebelumnya:

  • New Boot screen
  • New Logon Screen
  • New Walpaper
  • New Rocket Dock Icon
  • New Start Button
  • New Icon
  • Dominasi warna merah

Skin Pack by : Hameddanger

Note:

Skin Pack ini ber-background hitam, jadi semua background yang ada di Windows 7 akan menjadi hitam, termasuk Office.

 

Download Red Alienware Skin Pack 2.0 for Windows 7 (32-bit)

Download Red Alienware Skin Pack 2.0 for Windows 7 (64-bit)


Jumat, 03 Februari 2012

Shiki Color For Windows XP

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Sudah lama saya tidak memposting tentang Windows XP Themes. Jadi, kali ini, saya akan memposting tentang Windows XP Theme, yaitu Shiki Color for Windows XP.

Tampilan Shiki Color for Windows XP

Shiki Colors for Windows XP

Cara Instal:

  • copy "Fonts" ke %WINDIR%\Fonts
  • copy "Theme" ke %WINDIR%\Resources\Themes
  • copy "Wallpapers" ke %WINDIR%\Web\Wallpapers
  • apply theme favorit ini melalui preferences

Theme by : Heebijeebi

Bagaimana, sangat sederhana bukan??? Nah, bagi pengguna Windows XP, ayo download..

 

Download Shiki Color for Windows XP


Rabu, 01 Februari 2012

Islamic Windows 7 Theme

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Islamic Windows 7 Theme adalah Windows 7 theme khusus bagi kita umat Islam. Ini merupakan Windows Theme, jadi tidak akan memakan memori komputer yang sangat banyak seperti Skin Pack ataupun Transformation Pack.

 

Tampilan Islamic Windows 7 Theme

Islamic Windows 7 Theme

Islamic Windows 7 Theme ini terdiri dari :

  • 62 Wallpaper Islam yang sangat memukau
  • Suara Al-Quran
  • Icon-Icon bersimbol Islam
  • Cursor berwarna biru yang memukau
  • Start Button bersimbol Allah
  • Gadget Desktop penunjuk waktu Sholat

Untuk menginstal Theme ini, ikuti petunjuk yang ada disini.

Themes by : Yonited

Download Islamic Windows 7 Theme

Normal Version : Via Mediafire

Aero Version : Via Mediafire


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